Japanese food


In stock
CHF 17.50
It matures over a period of more than 100 days to develop deep flavors. Our recommended uses: This miso is not only ideal for making miso soups, but also extremely versatile in creative miso cooking. It can be used to make sauces and dips to add depth of flavor. In addition, it enriches dishes...
weight750g
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,...
Liter300ml
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,...
Liter100ml
This handmade Ponzu sauce is created by squeezing yuzu fruit and combining it with pure Konotori rice vinegar and soy sauce from Hyogo Prefecture. Natural dashi helps intensify the flavor. Konotori rice is grown in fields that are flooded with water in winter or early season without pesticides...
Liter360ml
In stock
CHF 10.50
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,...
Liter170ml
This pure vegan spice is free from any artificial additives, dyes or preservatives. It is perfect as an addition to tofu, noodles, fried rice, couscous and grilled meat. Furthermore, it is an ideal choice for stir-fry dishes, fried foods and marinades. Its complex flavors develop particularly...
weight20g
Our recommendation: This miso is fresh and aromatic and is excellent for seasoning and marinating meat and fish. It also goes well with dishes such as eggplant dengaku, raw wheat gluten (nama fu), Japanese radish, steamed araceae (furofuki daikon), and cold or hot tofu. When preparing dengaku,...
In stock
CHF 13.65
Recommended use: This miso is traditionally used to prepare very strong dashi broths. In Western cooking, it is ideal for making aromatic, flavorful broths for sauces (fish, game, braised or boiled meats) or seasonal stews (pot-au-feu, blanquettes, pôtées). Once opened, the miso should be...
The must is fermented before pressing and then aged in traditional wooden barrels in specially designed facilities called "Nitto Jyozo Asuke Kura". This aging process takes place over a period of 90 to 120 days. Our recommended use: This tamari sauce adds a mild and rich flavor to suimono...
Liter300ml
In stock
CHF 34.60
The production of this sauce is complex and its secret lies in the exact dosage and timing of the smoking. To ensure a light and delicate flavour in the mouth, some of the soybeans are de-oiled before processing. The taste is subtle, smooth and extremely appealing. This sauce offers many...
Product description: These roasted sesame seeds are enhanced with the delicate flavor of yuzu, a Japanese citrus fruit that has subtle notes of tangerine and lemon. As a result, they add not only color but also a crunchy texture to your dishes. Taste : These roasted sesame seeds have a...
weight80g
Description : Roasted sesame enriched with kimchi, a Korean dish with chilli. This combination adds colour, crunch and a spicy seasoning to your dishes. Usage : These sesame seeds with kimchi are an ideal condiment for sauces. They harmonise well with poultry and red meat and add flavour to...
weight80g
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