Japanese assortment with ultimate refinement

Article number 15003

Taste: The refined ginger taste of the myoga ginger is a favourite of the Japanese.

Preparation: Fine rings in miso soup or salad.

Combine with: Sesame oil or roasted sesame seeds and yuzu juice and peel.

Article number 15008

Taste: Spicy, but much more subtle than readymade wasabi paste or wasabi powder.

Preparation: Grate very fine and stir the paste. Give the mixture time to let the aroma develop. Use within an hour after grating.

Combine with: Raw fish or as an exciting flavour sensation along with other ingredients. The bigger the root, the more expensive.

Article number 110048, fresh Kochi yuzu
Article number 110058, frozen Kochi yuzu

Taste: Yuzu is loved by its characteristic aromatic scent, the special essential oils in the skin and the fresh juice.

Preparation: Our yuzu grows in a mountain area with big temperature difference between day and night, which leads to a great taste.

Combine with: From starters to desserts.

Article number 15101

Taste: The seeds of the summer cypress. Great taste and a crispy texture.

Preparation: As an extra crispy element on top of dishes.

Combine with: Good combination with smoked fish or for example with tofu.

Article number 15016
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Taste: Extraordinary fine melon taste and scent, without the unpleasant aftertaste.

Preparation: Keep raw, allow it to reach room temperature.

Combine with: Musk melon is the favorite present to give in Japan. A symbol of tradition and respect.

Article number 15022
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Taste: The edible flower bulb has a nutty flavor that reminds of Jerusalem Artichoke. With a nice bite.

Preparation: Peel and cook.

Combine with: As a vegetable many combinations are possible.

Article number 15035
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Taste: Beautiful sweet flavor with orange flesh.

Preparation: Great to roast or fill.

Combine with: A great combination with mushrooms, shallot and wild.

Article number 15076

Taste: Concentrated spicy taste.

Preparation: Keep raw.

Combine with: Strong flavors like oyster, tartar and a lot more.

Article number 15083
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Taste: Delicious sweet and juicy mangoes with an aromatic scent.

Preparation: Keep raw.

Combine with: Keep raw and natural. This mango has an extraordinary taste on itself.

Article number 15089
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Taste: Amazing scent and taste. The riper the fruit, the stronger the taste.

Preparation: Keep raw and eat as a snack or process into jam.

Combine with: Mostly used in Japanese baked goods.

Article number 15093
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Taste: Japanes strawberries are known as one of the best in the world. Nice big in size, bright red in color, aromatic in scent and incredible juicy.

Preparation: Keep raw.

Combine with: Already great in taste when eaten natural.

Article number 15092
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Taste: Japanese strawberries are known as one of the best in the world. Amazing appearance, size, scent and taste.

Preparation: Keep raw.

Combine with: Already great in taste when eaten natural.

Article number 15091
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Taste: The Japanese muscat grapes are particularly tasty. They are harvested for their size. As big as possible and packed with flavor.

Preparation: Keep raw. The amazing crispy bite and juiciness don’t need much more.

Combine with: Already great when eaten raw. Naturally high in sugar, which gives it its sweet and floral taste.

Article number 16009

Taste: With yuzu juice. Beautiful umami flavor, with hints of citrus. You can also really taste the yuzu in there.

Preparation: As a seasoning or dipping sauce.

Combine with: Raw fish- and meat dishes.

Article number 16010

Taste: Authentic Japanese. Fresh, sour and savory in taste.

Preparation: As a fresh and sour dipping sauce.

Combine with: It’s a sophisticated addition to dishes like dim sum or raw fish.

Article number 16004

Taste: Intense flavor of roasted green onion.

Preparation: Don’t heat.

Combine with: For example with vegetable-, rice- or noodle dishes.

Article number 16065

Taste: Fermented green pepper paste with yuzu. A powerful mixture of spicy, salty and the freshness of citrus.

Preparation: The perfect product to give extra taste to your dish. Spicier than the red variant. Add to your dish at the last moment.

Combine with: Great on meat, but also as a topping on avocado toast.

Article number 16064

Taste: Fermented red pepper paste with yuzu. A strong mixture of spicy, salty and the freshness of citrus.

Preparation: Made with ripe yuzu peels and red chillies. With a fuller, but milder taste than the green variant. Add to your dish at the last moment.

Combine with: Great with noodles, but also to give some kick to your soup.

Article number 16028

Taste: Chanpon in Japanese means ‘everything mixed’. This ponzu is a mixture of the Japanese citrusfruit daidai, sudachi, kabossu and yuzu.

Preparation: The citrusfruits are hand juiced and are mixed with vinegar, soy sauce and a touch of dashi.

Combine with: Perfect as a dipping sauce or as marinade.

Article number 16036

Taste: A ponzu with the Japanese citrus, daidai. The original citrusfruit for ponzu.

Preparation: Daidai is considered to be the best tasting fruit and the fruit with the best aroma.

Combine with: The daidai is a kind of bitter orange, The word daidai means ‘more generations’.

Article number 16021

Taste: Deep flavor that tastes like asparagus.

Preparation: New product in The Netherlands, you can experiment a lot with this product.

Combine with: Great in combination with butter and lemon.

Article number 16053

Taste: Only the best muscat grapes are used. Recognizable and rich aromas.

Preparation: De-stoned by hand and preserved in a light syrup.

Combine with: Very suitable with desserts or starters that can use some extra sweetness, like paté.

Article number 16039

Taste: Beautiful and a typical smoked flavor.

Preparation: Add at the last moment to your dishes. Easy to dosage thank to the pipette.

Combine with: Very good with grilled meat or for example to mix with mayonnaise or a vinaigrette.

Article number 16005

Taste: Thanks to the roasting process, you can really taste the nutty flavor.

Preparation: Use whole or chopped.

Combine with: Gives a crispy and flavorful addition to dishes.

Article numver 16006

Taste: Very savory and rich in umami. Has something licorice-like.

Preparation: Use directly or soak in warm water.

Combine with: Savory dishes. Provides rich and full flavors.

Article number 16000

Taste: Beautiful pure yuzu taste.

Preparation: Crumble as a topping over dishes.

Combine with: Because there’s no more moist in the yuzu peels, great to mix with white chocolat.

Article number 16014

Taste: The taste reminds of hibiscus flowers. In Japan, life is regarded beautiful and short, like the cherry blossom.

Preparation: Rinse off the salt.

Combine with: Starters or desserts.

Article number 16077

Taste: Sweet and very aromatic. Recognizable peach flavor that even reminds of candy.

Preparation: Already nice and soft, heating is not necessary.

Combine with: Really good in desserts and exciting to combine with something like goose liver.

Article number 16003

Taste: Savory salty taste. Great alternative for nori sheets.

Preparation: To wrap in sushi.

Combine with: Sushi rice and the finest fresh fish.

Article number 16027

Taste: Fermented onions with a concentrated but soft taste. Just like fermented garlic, you can taste something licorice like.

Preparation: Use without processing.

Combine with: With other strong flavors like lobster jus.

Article number 16023

Taste: Tempura of nori seaweed. Delicious crispy with a fresh lemon flavor.

Preparation: Use without processing.

Combine with: Delicious with full flavors. Refined for nice amuses.

Article number 16024

Taste: Once you’re through the layer of ‘jelly’ the structure is crunchy and has a mild taste.

Preparation: Keep it simple to retain the jelly outlayer. According to the Japanese, junsai goes together with almost everything.

Combine with: Traditional with ponzu, wasabi, shoyu and miso vinegar.

Article number 16040

Taste: A clear Japanese sesame oil with a base of light roasted sesame seeds. A pure and intense flavor.

Preparation: Doesn’t need to be heated. This way you can contain the nice aromas.

Combine with: Just a few drops are enough to give that extra flavor to your vegetables, noodles, soup or tempura.

Article number 16015

Taste: Rich with a mild sesame flavor.

Preparation: Use without processing.

Combine with: Many ways to use.

Article number 16016

Taste: Strong and a slightly bitter sesame flavor.

Preparation: Use without processing.

Combine with: For example with frothy sauce made from white miso or with shellfish.

Article number 16063

Taste: Vinegar from sake, made with rice from the Okayama prefecture.

Preparation: Made in the traditional way. Because of the slow fermentation process, the taste is optimal developed.

Combine with: Use as a vinegar, dressing or with sushi.

Article number 16060

Taste: Distinctive in scent and taste. Can’t be compared to any other soy sauce. The typical fermented taste is clearly present. Unique!

Preparation: Made of top quality koji yeast and fermented for 3 years in their own brewery. Award winning soy sauce in Japan.

Combine with: Classic combination like sashimi, but also exciting with a butter sauce.

Article number 16044

Taste: This tosazu is a versatile Japanese dressing. With a base of rice vinegar and dashi.

Preparation: Ready to use product of the highest standard.

Combine with: Very useable for a dipping sauce or a taste maker for fresh fish, shell fish and fresh cooked vegetables.

Article number 16046

Taste: Unique scent of Japanese sakura trees.

Preparation: This sakura leaf is salted and ready to use.

Combine with: Very nice with cooked rice or to use around sushi.

Article number 16052

Taste: Only the best peaches are used and that’s something you can definitely taste.

Preparation: Peeled by hand and preserved in a light syrup.

Combine with: In addition to what you’re used to with canned peaches, these peaches are a true refinement to your dish.

Article number 16033

Taste: Just like the chanponzu vinegar, this ponzu contains different kinds of citrus fruits. However, the soy sauce is missing in this one.

Preparation: Without heating, use as a dipping sauce or marinade.

Combine with: By leaving the soy sauce, this ponzu has a light color which makes it widely applicable.

Article number 16061

Taste: Concentrated dashi stock.

Preparation: Dilute with 15 parts of water, the ideal base for soups, noodles or other Japanese dishes.

Combine with: Shiro dashi gives that typical, delicate umami taste to your dish.

Article number 16037

Taste: A very tasty dashi with the aromatic flavor of shiso leaves which provides the clear taste of cumin.

Preparation: Use as a cold broth or as a dipping sauce.

Combine with: Besides the shiso leaves, this broth also consists kombu seaweed and shiitake mushrooms.

Article number 16032

Taste: A mixture of rice vinegar, mirin, sugar and salt. Cooked sushi rice gets flavored with this vinegar.

Preparation: Mix the vinegar through cooked short grain rice or use the vinegar as a marinade.

Combine with: Delicious to marinate raw vegetables with like thinly sliced beetroot or carrot.

Article number 16029

Taste: A well balanced mixture of dashi, soy sauce, mirin and rice vinegar. It has a smokey flavour with a clear taste of bonito flakes.

Preparation: As extra seasoning.

Combine with: For example with entrecote, spring onion and red carrots.

Article number 16007

Taste: Salt and sour with a little dash of plum.

Preparation: Raw, chopped.

Combine with: For example in a ball of sushi rice wrapped in nori.

Article number 16047

Taste: The shiroshibori soy sauce was created to give dishes the typical soy flavor, but not the dark color.

Preparation: Add at the very last moment.

Combine with: This delicate soy sauce brings dishes to the next level.

Article number 16026

Taste: Miso is a fermented paste made from soybeans, rice, salt, grain an koji. White miso is the mildest from all the other miso’s and is sweet in taste.

Preparation: Use as a seasoning for sauces and soups.

Combine with: Fish, seafood and vegetable dishes.

Article number 16051

Taste: Like a sweet Japanese barbecue sauce. Made from apples, onion and sansho pepper.

Preparation: Yakiniku literally means grilled meat. Every yakiniku restaurant has its own dipping sauce, yakiniku no tare.

Combine with: Use as a dipping sauce for grilled meat.

Article number 16002

Taste: Fresh yuzu flavor, very recognizable.

Preparation: In dressing, marinade and patisserie.

Combine with: From raw fish to white chocolate.

Article number 16011

Taste: Fresh taste of yuzu.

Preparation: As lemonade or in cocktails and desserts.

Combine with: Fresh fruit or sorbet ice.

Article number 16020

Taste: The combination of fresh, sweet and savory gives an exciting taste.

Preparation: Use without processing.

Combine with: Grateful product to experiment with. For example in a combination with white chocolate and raspberry.

Article number 16019
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Taste: Sweet yuzu flavor with enough freshness.

Preparation: Classic to drink with hot water, like tea.

Combine with: Can also be used in desserts or for example in a duck liver terrine.

Article number 16059
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Taste: The salty and acidic taste of the plum with the sweetness of the sakura.

Preparation: Known as a true superfood.

Combine with: This product is packed with flavors and is mostly eaten with rice or sushi.