Rice is the cornerstone of Japan’s rich food culture. Our rice is cultivated using the fresh waters of Hokkaido’s highest peaks—affectionately named the ‘Mountains of the Gods’ by local farmers.

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Ingredients: rice

Country of origin: Hokkaido, Japan

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Ingredients: Soy sauce (water, soybeans, wheat, salt), sugar, water, amino acid solution (corn, soybeans), mirin, seasoning (monosodium glutamate), coloring (caramel)

Country of origin: Fukuoka, Japan

(Total weight includes the weight of the bottle)

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Country of origin: Shizuoka, Japan

(Total weight includes the weight of the can)

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Kamaboko is a type of cured surimi that is often used in the Japanese cuisine.  They are not only very tasty but they are also a great decoration for your dish.

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Aramaki Sake is a salted and matured salmon from which the gills and organs have been removed. We also pre-cut the salmon into pieces. All there is left to do for you is bake the sake in the oven!

* We process salmon that start out being between 2 and 3 kilos. Any inedible parts are taken out and the fish is left to soak in salt. This takes out some of the water content from the fish, and it concentrates the texture and the taste. It can happen though, that the total weight of the final product becomes somewhat below 2 kilos because of this process. We ask you to please be aware of this.

This product is traditionally pickled in salt, partly to increase its shelf life. If you find some parts of the fish taste too salty, you can (partly) remove the salt yourself. To do this, place the salmon slices in a refrigerator container with sufficient water and add mirin (cooking rice wine) and sake (rice wine) to taste. Let stand for 5 to 6 hours in the refrigerator.

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Kazunoko is an exclusive Japanese delicacy. In Japan, the herring roe is a symbol of many children and a thriving family. The delicacy is mainly eaten with New Year.

This product is traditionally pickled in salt, partly to increase its shelf life. You must remove (part of) the salt yourself before the product is suitable for consumption. Remove the kazunoko from the packaging and rinse under the tap. Now place the kazunoko in a solution consisting of 1 liter of water and 4 teaspoons (= 20 grams) of salt, and let it stand overnight in the refrigerator.

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*Keep in freezer (-18℃)

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Kamaboko is a type of cured surimi that is often used in the Japanese cuisine. They are not only very tasty but they are also a great decoration for your dish.

weight: {{weight}}

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