Best Selection from Kochi Prefecture

Developed by Tosa Tsukasa, a long-standing, esteemed restaurant in Kochi Prefecture, this ponzu sauce literally upgrades your dishes to restaurant ...

Refreshing, fruity, and sour with a touch of bitterness, Shimanto Domeki’s yuzu citrus juice concentrate is simply made with yuzu grown in the comp...

This exquisite ginger syrup is made by simmering an abundance of local ginger and Japanese cane sugar. The simple yet traditional method produces s...

Shimanto Domeki’s Dashi-Infused Koikuchi Soy Sauce is unique in the way in which large shavings of bonito flakes and koikuchi (full-bodied) soy sau...

Shimanto Domeki’s Dashi-Infused Rice Vinegar is unique in the way in which large shavings of bonito flakes and rice vinegar sealed in the same bott...

Made with kombu kelp and pickled ume plum, this powder is originally meant to be enjoyed as a drink. However, it is also used as a cooking seasonin...

Although originally meant to be enjoyed as a drink, Kombu Seasoning (Kobucha) is coveted by many chefs for a different use. Relatively unknown to U...

This premium and precious salt is made only from Muroto deep sea water sourced from 374 meters below sea level, offshore from the Muroto Horn in Ko...

Nigari, a concentrated salt solution, has traditionally been used for coagulating soy milk to make tofu in Japan. Nigari (Natural Tofu Coagulant) -...

Just a sprinkle of this powder adds a pleasing aroma of freshly squeezed yuzu citrus and is guaranteed to change the impression of your dish instan...