New Arrivals

Made only with “amanatsu” (a grapefruit-like citrus developed in Japan), “iyokan” (a Mandarin orange-like citrus developed in Japan), and cane suga...

Maeda’s Premium White Rice “Himenorin” is a pre-cooked, single-use package of thermo-stabilized rice. If you microwave it, you can create freshly c...

Developed specifically for marination, this sauce features the fresh flavor of mikan (a small, Mandarin orange-like citrus) grown in Miyamoto Orang...

Mizuame is a traditional Japanese sweetener made of starch. Literally meaning “water candy”, mizuame appears as clear as water and tastes as sweet ...

This green, refreshing, and savory sauce is a new type of seasoning made by salt-preserving mikan (a small, Mandarin orange-like citrus). Miyamoto ...

This refreshing, fruity, savory, and sweet sauce is a new type of seasoning made by salt-preserving ripened mikan (a small, Mandarin orange-like ci...

Muchacha-en’s Lemon Chili Pepper Paste is a versatile seasoning that features the refreshing flavor of lemon and a sharp kick from red chili pepper...

Composed of sushi rice, your choice of toppings, and nori seaweed, temaki (hand roll) sushi is a staple home party dish in Japan, and it’s now a po...

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...

Ginger is a superfood that effectively enhances the flavors of a dish and has tremendous health benefits. Powdered Ginger Seasoning, developed by T...

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) -...

Black garlic is a fermented and aged garlic, which boasts a pitch-black color, smooth jelly-like texture, and fruity, caramel taste without the sha...

Boasting a superb balance of sourness, sweetness, bitterness, and astringency, Naoshichi sudachi is an extremely rare citrus fruit harvested only i...

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 plant-based, gluten-free jerky is not an ordinary vegan substitute for beef jerky, but it’s also nutritious and scrumptious. Developed by Tana...

With a fluffy texture and rich umami, this paper-thin kombu is crafted by shaving the surface of kombu kelp by hand. The name, Oboro Kombu, comes f...

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...

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

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

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...

Made with sesame and kudzu, gomadofu (sesame tofu) is one of the most important shojin ryori (plant-based traditional Buddhist vegan cuisine) dishe...

Made with sesame and kudzu, gomadofu (sesame tofu) is one of the most important shojin ryori (plant-based traditional Buddhist vegan cuisine) dishe...

Unagi no kabayaki (grilled eel) is a beloved dish that has been enjoyed in Japan for centuries. The main element of the dish is unagi, but no one c...

Filling, fluffy, juicy, and flavorful—everyone loves okonomiyaki (a Japanese savory pancake). On top of your own additions, the batter itself conta...

Made from white beans and sugar, shiroan (sweet white bean paste) is dairy-free and fiber-rich, and has an elegant sweetness. Because of these qual...

This aromatic sakura (cherry blossom) leaf tea features the beautiful characteristics of the Yokozakura variety whose flowers boast a vibrant pink ...

Literally meaning dipping sauce for noodles, mentsuyu is a soy-based, umami-packed sauce enjoyed with Japanese noodles such as udon, soba, and some...

Dried katakuchi iwashi (anchovy), commonly called niboshi or iriko, has an intense umami and is traditionally used for making dashi broth. Ishimaru...