Features Overview

One-Stop for Washoku Cooking!

We also sell non-cooked food products by grams

that we use in our kitchen.

We have sourced high quality products not only from Japan but also from EU or China/Korea. We care the q'ty that you consume and the prices that you pay, including for the package and for the environment.

We offer the same condiments, ingredients, grains, etc. as we actually use for our professional cooking.  Additionally, in the near future, we offer Japanese cooking lessons.  

 
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DRIED FOOD characterizes japanese traditional healthy cuisine.

Dried Shiitake Mushroom typically used for making vegetable Dashi broth

Dried Konbu Kelp to make beautiful harmony of Dashi with Shiitake Mushroom

Hijiki is the most tasty sea plant

FROM BOTTOM LEFT

Red Beans, Black Beans, and Soy Beans        Soy Bean is said to be the most "perfect" food.

 


Rice as main crop for washoku

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Rice is the most important crop for the Japanese diet, but we have carefully selected high-quality Italian produce of Japan's top breed Koshi-Hikari.

FROM LEFT

Genmai (Brown Rice) is a whole grain, with the inedible shell being removed.

Hakumai (White Rice ) is the same grain with the hull, bran layer and cereal germ removed.

12 Mixed Grains adds not only higher nutritional value but also a nice purple color. with black rice.


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fermented condiments are in the heart of washoku cooking to combine with dashi broth for indulgence.

All these are made with a combination of Rice/ Wheat/Soy Beans, with Koji Aspergillus & Salt in different types of fermentation. They make 1) longer preservation, 2) better taste and flavors with various kinds of amino acid, 3) higher nutrition with various vitamins.  Dark brown color is caused by Millard reaction with longer fermentation.

FROM TOP LEFT: Yonesu Rice Vinegar, Umesu Salted Plum Juice, Shoyu Soy Sauce, Tamari Soy Source (gluten-free)

FROM BOTTOM LEFT: Saikyo Miso, Shinshu Miso, Sendai Miso, and Haccho Miso