Japanese food


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Concentrated white dashi stock, 1.8 L
In stock
CHF 48.00

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This product is ideal for vinaigrettes, sauces, woks, marinades and spice mixes. It flavors cooking water for noodles, rice, vegetables, fish and miso soups. The highly concentrated stock is diluted 3 to 4 times with vegetable or fish stock and forms the perfect base for stews, pot-au-feu, fish...
Concentrated vegan dashi broth, dashi no moto, 150 ml
In stock
CHF 11.00

excl. VAT
Our vegan broth is 100% natural, without colorants, preservatives or flavor enhancers. It contains no animal protein (no dried bonito). Simply dilute with water in a ratio of 1:4 to 1:5 for ready-to-eat dashi. Perfect as a secret ingredient in dishes, sauces, broths or to refine rice, noodles...
Shio ponzu condiment, 360ml
In stock
CHF 19.00

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Our Shio-Ponzu has a lower salt content, refreshing freshness and distinctive aromas of yuzu and sudachi. Our recommendation: Shio ponzu is ideal for salads, fish carpaccio, raw scallops and for enhancing meat, fish or seafood tartare to add a subtle spice. Origin : Mie, Japan Weight :...
Concentrated white dashi stock, 310ml
In stock
CHF 13.00

excl. VAT
It is ideal for vinaigrettes, sauces, woks, marinades and minced meat. Perfect for flavoring cooking water for pasta, rice, vegetables, fish and miso soups! The highly concentrated stock can be diluted 3 to 4 times with vegetable or fish stock and forms a first-class base for stews, pot-au-feu,...
Sakura cherry tree liquid smoke, 100ml
In stock
CHF 25.00

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The leaves have a fragrant aroma with nutty notes. Meiko Chagyo from Shizuoka roasts and pasteurizes sakura cherry leaves into a fine powder, which is packed in nitrogen-filled foil bags to preserve color and fragrance. Recommended use: Ideal for bread, brioche, macarons, madeleines,...
Vegan Yuzu Ponzu, 170 ml
CHF 10.00

excl. VAT
Yuzu Ponzu, a traditional Japanese condiment, is usually made from soy sauce or tamari, citrus juice, mirin, katsuobushi (bonito flakes), kombu and rice vinegar. Origin : Nagasaki, Japan Weight : 170 ml net Ingredients : Koikuchi soy sauce and Usukuchi soy sauce (soybeans, wheat, salt,...
Dashi concentrate
In stock
CHF 31.00

excl. VAT
Discover Ne Kombu, the most nutrient-rich part of kombu, located at the base of the root. In its juvenile phase, this part is extremely nutritious due to cell division and growth and contains a considerable amount of fiber, iodine, calcium, iron, potassium and more. The availability of this part...
Shiitake-Dashi, 360ml
In stock
CHF 28.00

excl. VAT
Dashi refers to a variety of broths that can be prepared by steeping various ingredients in cold or lukewarm water. The most popular type of dashi is made with kombu seaweed. Other well-known flavors are achieved by using dried bonito flakes (Katsuobushi), dried sardines, and dried shiitake...
Ponzu Premium 25% Yuzu, 1.8 L
CHF 88.00

excl. VAT
Ponzu soy sauce is a traditional Japanese condiment that consists of a mixture of soy sauce and citrus juice. A special feature of Goto Shoyu's ponzu sauces is that they are made entirely without additives. They contain no chemical spices, preservatives, colorants, sweeteners or artificial...
Ponzu kankitsu mit 4 Zitrusfrüchten 1800ml
CHF 87.00

excl. VAT
Orangen und Zitrusfrüchte werden in Japan „kankitsu“ genannt. Ihr Saft wird für eine Vielzahl von Würzmitteln verwendet, von Essig bis Ponzu. Das Wort „Ponzu“ bedeutet auf Japanisch „gepresster Saft von sauren Orangen“. Dieses Wort stammt aus dem Niederländischen „pons“, was „Punsch“ bedeutet,...
Ponzu Pon De Dore À La Ciboule (Ponzu Pon de Dore À La Ciboule)
In stock
CHF 17.00

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Ponzu is a Japanese condiment sauce based on soy sauce and citrus juice. Ponzu Pon de Dore is made with long green onions. Toyama Prefecture is renowned for its long green onions cultivation. When long green onions are harvested in winter, under the snow, their flavors are particularly...
Koji Yuzu Ponzu 900ml
CHF 68.00

excl. VAT
Rice koji is the basis of traditional Japanese food culture, known as “fermentation”. Its roots date back to the Nara period (710 to 794). Rice koji, or malted rice, is cooked rice that has been inoculated with Aspergillus oryzae, a ferment widely used in Japan. This ferment releases enzymes...
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