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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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. The roe is then be marinated in dashi and soy sauce, so that the first flavour you taste  in the New Year is umami.

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*Keep in freezer (-18℃)

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Ingredients: Skipjack
Country of origin: Miyagi, Japan
Allergens: Fish

* Keep in freezer (-18℃)

★Defrost Katsuo

With sashimi it is important that defrosting takes a short time. This way you prevent condensation and the colour stays at its most beautiful. If defrosted in the refrigerator or at room temperature, over time the fish may discolour or develop an unpleasant smell. It is better to defrost sashimi by placing it in cold water, in the unopened package. Place a ziplock bag around the packaging first, to ensure that no water gets in.

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Note: make sure you thaw the Iwashi before you start working with it.

We advise you to heat Iwashi.

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Ingredients: Iwashi (sardine)  wild
Country of origin: Chiba, Japan
Allergens: Fish

*Keep in freezer (-18℃)

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In a small brewery in Japan’s Hiruzen Highlands, our Hokkai Kioke miso is carefully produced in 100-year-old wooden barrels. During the six-month fermentation, the miso turns into a rich paste bursting with umami. Delicious for making miso soup, but you can do so much more with this wonderful product! For example, spread a layer of miso on aubergines before grilling them or marinate a lightly salted piece of meat or fish in the miso. An indispensable product in every cooking enthusiast’s fridge!

Learn more about our Hokkai Miso

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Country of origin: Okayama, Japan

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We are extremely proud to introduce our own Hokkai Kioke Soy Sauce to you! This soy sauce is authentically brewed in Japan by our Hokkai Friend Adachi Jozo. Read more about our Kioke Soy sauce!

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Country of origin: Hyogo, Japan

(Total weight includes the weight of the bottle)

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Tobiko is exclusive flying fish roe. It has a beautiful bright orange color and a crispy texture. It is used in the Japanese cuisine for decoration of sushi but tobiko is also tasty in salads.

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Ingredients: Flying fish roe, Sugar, Salt, Flavour Enhancer (E621, E635), Acidity Regulators 501, E500), Spilit Vineger, Acid (E325), Colours (E102, E129)
Country of origin: Peru

*Keep in freezer (-18℃)

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Tsukudani is traditional condiment in Japan that is made of seaweed cooked in soy sauce. In Japan, it is mainly used as a filling for ‘onigiri’ (rice balls) and as a garnish for dishes.

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Ingredients: Nori seaweed, soy sauce, sugar, sorbitol(E420), flavor enhancer, coloring, thickener, preservatives
Country of origin: Japan
Allergens: Wheat, Soy beans

*Keep in freezer (-18℃)

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