Japanese food


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Seaweed Hidaka kombu 1kg
In stock
CHF 114.00
Hidaka-Kombu-Algen, die südlich von Hokkaido geerntet werden, sind weich und haben einen süßen und jodhaltigen Geschmack. Sie besitzen leicht holzige Noten, die von Muscheln und liefert eine Menge Umami. Unsere perfekte Kombination: eine Kombu-Alge, die man in der Pfanne heiss verzehren oder...
Ponzu kankitsu mit 4 Zitrusfrüchten 1800ml
In stock
CHF 87.00
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,...
Magnolia leaves 29-36cm, 100 pieces
In stock
CHF 109.00
In Japan, every guest can use a small table barbecue. The magnolia leaf is briefly washed then dried with an absorbing paper. Then people put in the center of the leaf a thick layer (10 cm x 8 cm x 0.5 to 1 cm) of country miso, or hatcho miso, or red miso (mixed with a little bit of mirin and...
Salted sakura cherry tree leaves
CHF 15.00
Experts in the matter, Yamashin Sangyo master craftsmen rigorously select the best leaves and put them in a brine to retain their perfume and taste. Our perfect combination : used as a condiment, Yamashin Sangyo cherry tree leaves multiply culinary pleasures. In Japan they are traditionally...
Sakura cherry tree leaves in powder form
In stock
CHF 129.10
March and April in Japan are the perfect months for Sakura cherry trees to blossom. These cherry trees which don’t produce fruit, are renowned for their flowers and leaves used to make many dishes, pastries and drinks. When flowering, the leaves are as perfumed as the flowers, but with different...
Reisessig mit Mikan Saft 200ml
In stock
CHF 28.00
Sein Saft ist dickflüssig, erfrischend, mit mäßigem Säuregehalt und passt perfekt zu Reisessig und Agavendicksaft. In Japan ist er ein Trinkessig, der mit 4 oder 5 Volumen stillem oder kohlensäurehaltigem Wasser getrunken wird. Unsere perfekte Kombination: Salate mit Krustentieren,...
Umeboshi plums 1000g
In stock
CHF 82.00
Umeboshi is the fruit of the Japanese apricot tree, processed in salt brine and then in vinegar, so that it can be eaten as it is not edible in its fresh state. Ume means "plum" and boshi, "dried". Salt slows aging process and naturally preserves fruit, while vinegar balances umeboshi sour...
Ponzu Pon De Dore À La Ciboule (Ponzu Pon de Dore À La Ciboule)
In stock
CHF 17.00
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...
Gyoza sauce 200ml
In stock
CHF 15.00
In Japan, gyoza are traditionally dumplings made from minced pork with chives, green onions, cabbage, ginger, garlic, soya sauce and sesame oil, which are then wrapped in a thin dough, steamed and grilled on a barbecue. These small ravioli are eaten with a special sauce that is savoury, spicy,...
Vegan Bannou Tare Sauce With Toyama Long Green Onion
In stock
CHF 20.00
Toyama Prefecture is famous for its long green onions cultivation. When long green onions are harvested in winter, under the snow, their flavors are particularly concentrated. Winter-harvested vegetables are known for their richness in free amino acids (547 mg / 100g, high concentration of...
Sauce Barbecue Au Shochu
In stock
CHF 9.00
The island of Kyushu is considered the cradle and kingdom of shochu, an alcohol that was originally distilled from sweet potatoes and later from barley, black sugar and rice. The most popular type of shochu is imo-jochu, which is made from sweet potatoes (imo) and is mainly produced in Kagoshima...
Red Rice Vinegar Akasu
In stock
CHF 63.80
For the production of red Akasu vinegar, the best sake marc is selected and naturally fermented for at least three years. After this long maturation period, the lees are naturally pressed and decanted for a further three months. The artisan Hinode Tsuyo has only been producing his exceptional...
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