Japanese assortment with ultimate refinement

Japanese fruits and vegetables are a valuable expansion of our taste palette. We discover flavors we haven’t experienced ever before.

It took a while, but more and more often we see Japanese fruit and vegetables on the Dutch menus. And for a food reason. The eye for quality, the way of harvesting and the amazing taste is something out of this world. Our pearl is the original Kochi yuzu. This citrus fruit has an aromatic skin and a sublime aroma. And a couple years ago the yuzu started to become loved by many Dutch chefs. And that’s reason enough for us to keep looking for these type of pearls. Thanks to our short lines and close cooperations with our Japanese suppliers, we’re able to get a lot of Japanese products to The Netherlands. For example the fresh Japanese wasabi or myoga ginger, but also the extraordinary ponzu’s and vinegars.

Myoga ginger

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.

Japanese wasabi

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.

Original Kochi Yuzu

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.

Field caviar (tonburi)

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.

Musk melon

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.

Japanese lily bulb

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.

Small green nankin pumpkins

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.

Water pepper (beni-tade)

Article number 15076

Taste: Concentrated spicy taste.

Preparation: Keep raw.

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

Japanese flown mangoes

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.

Japanse persimmon

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.

Japanese red strawberries

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.

Japanese white strawberries

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.

Japanese white muscat grapes

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.

Ponzu sauce (yuzu dressing)

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.

Sambai vinegar

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.

Japanese onion oil

Article number 16004

Taste: Intense flavor of roasted green onion.

Preparation: Don’t heat.

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

Yuzu kosho green

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.

Yuzu kosho red

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.

Chanponzu vinegar

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.

Dai dai ponzu

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’.

Cooked fern shoots in jar

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.

Peeled muscat grapes

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.

Smoked soy sauce

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.

Roasted black soybeans

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.

Sliced kombu

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.

Freeze dried yuzu peels

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.

Japanese salted cherry blossom

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.

Preserved peaches (wakemomo)

Article number 16035

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.

Isonoyuki kombu

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.

Japanese black onions

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.

Japanese chips with nori and sudachi

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.

Japanese junsai (jelly waterplant)

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.

Japanese sesame oil

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.

Japanese white sesame paste

Article number 16015

Taste: Rich with a mild sesame flavor.

Preparation: Use without processing.

Combine with: Many ways to use.

Black sesame paste

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.

Kasu zu vinegar

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.

Marunaka superior soy sauce

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.

Otematorasezu vinegar

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.

Sakura leaves in salt

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.

Peach halves, shimizu hakuto

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.

Shiogakusha ponzu

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.

Shiro dashi (white dashi)

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.

Shiso dashi

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.

Sushi vinegar

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.

Tosazu vinegar

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.

Umeboshi (pickled plums)

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.

Japanese soy sauce

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.

White miso

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.

Yakiniku no tare

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.

Yuzu juice 100%

Article number 16002

Taste: Fresh yuzu flavor, very recognizable.

Preparation: In dressing, marinade and patisserie.

Combine with: From raw fish to white chocolate.

Yuzu lemonade

Article number 16011

Taste: Fresh taste of yuzu.

Preparation: As lemonade or in cocktails and desserts.

Combine with: Fresh fruit or sorbet ice.

Yuzu miso

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.

Japanese yuzu tea

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.

Umeboshi with sakura leaves and blossom

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.

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