Products
Hitosajiya Fresh Black Pepper
$13.33“a rare wild pepper grown using traditional farming methods in the mountainous Kandy region of Sri Lanka. It has a strong aroma that is unique to wild pepper, and is becoming increasingly popular in Europe. We use the highest quality natural salt, which is completely sun-dried and hand-picked from the crystal clear seawater off the coast of Sri Lanka. Freshly harvested peppercorns, produced using traditional farming methods, are soaked raw in natural salt. The grains burst in your mouth, releasing a refreshing flavor. Try it as a new type of salt and pepper.”
Honda Shokuhin Original Spice
$7.57An original spice blend that has a plethora of spices packed into a single bottle. With more than 13 domestically produced ingredients as well as regional specialties, it elevates the flavours of not only beef, pork and poultry but seafood as well!
Junmai Su (Pure Rice Vinegar) 900 ml
$22.00米と良質な水だけを原料とした混じり気のない米酢です。
三段仕込みで醸したもろみ酒を木桶でゆっくりと発酵させて出来上がります。
通常JAS規格では、お酢1㍑に対して40gの米を使用していれば「米酢」として扱われますが、中野酢の純米酢は規定量の５倍以上もの米を使用しており、米のふくよかな香りと旨味を感じられる米酢に仕上げました。
This pure rice vinegar is made using only rice and high-quality water, with no additives or blending.
It is produced by slowly fermenting moromi sake—brewed through a three-stage process—in traditional wooden barrels. According to JAS standards, vinegar may be labeled “rice vinegar” if it contains at least 40 grams of rice per liter. However, Nakano’s pure rice vinegar uses more than five times that amount, resulting in a vinegar with the rich aroma and full umami flavor of rice.
Kannuki Junmai Ginjyo (720ml)
$40.00This sake is made using 100% Yamada-Nishiki rice grown under contract, brewed slowly at low temperatures, and pressed without excessive pressure. It is a rich, dry sake that is bottled immediately after pressing and stored at low temperatures. It has a modest aroma, but is refreshing yet well-rounded, with a rich flavor and a crisp aftertaste, making it the perfect sake to drink with meals.
Kyoto Kinuhikari Tanba Rice (1kg)
$18.59Grown in the fertile lands and pure water of Kyoto’s Tamba region, Kinu-Hikari rice is known for its light flavor and gentle sweetness.
It cooks up beautifully white and fluffy, offering a soft texture that’s easy to enjoy every day.
Perfect with Japanese meals, and ideal for breakfast or bento boxes.
A refined, everyday rice from the proud rice fields of Tamba.
Kyoto Koshihikari Tanba Rice (1kg)
$18.59The Tanba region, located in the central area of Kyoto Prefecture, is a rice producing area famous for its famous water blessed with many clear streams. It is also an area where calm rural scenery spreads and old-fashioned nature remains firmly. Famous water with plenty of the blessings of the clear stream and Tanba rice grown in rich natural soil are characterized by a good taste, soft and sweet taste.
Kyoto Koshihikari Tango Rice (1kg)
$18.59Grown in the Tango region of northern Kyoto, this premium Koshihikari rice benefits from pure mountain water and fertile soil.
It features a fluffy texture, natural sweetness, and just the right amount of stickiness—everything you want in a high-quality Japanese rice.
Delicious even when cooled, it’s perfect for bento lunches and rice balls.
A touch of everyday luxury from the heart of Kyoto.
Kyoto Rice (5kg)
$60.00A mix of the three kinds of rice grains, that consists of tanba koshihikari, tango koshihikari and kinuhikari.
Onishi Original Sesami Shabu Sauce
$11.10“Ginkakuji Onishi’s specialty Sesame sauce for Hotpot Shabushabu, Yakiniku, or even salad. Japanese people often use Sesame sauce for cooking! From our long experience, we produce amazingly tasty sauce, the best for beef. Great with boiled vegetables or steamed chicken as well.”
Onojin Premium Traditional Miso
$10.96This premium miso uses more rice koji (rice inoculated with yeast) than regular miso. It is characterized by the simple sweetness of rice koji and its mellow taste. Every step of the process is done using the traditional methods which they believe will bring out the flavour of the ingredients naturally than when using machines. When used in miso soup or hot pot, you can enjoy the simple, yet traditional flavor of country miso.
Piezo Blow Torch
$22.40Take your cooking to the next level with our user-friendly Gas Burner. Perfect for both beginners and experienced cooks, this versatile tool will quickly become a kitchen staple. Whether you’re searing meat or making aburi sushi, our gas burner is up to the task！
Saikyo Premium White Miso
$8.35“Shiro (White) miso is also known as “sweet”/“mellow” miso, a common seasoning in most Japanese households The Shiro Miso is the most versatile out of all the miso pastes for cooking purposes White miso is milder and has a more delicate flavour compared to the darker miso pastes as it is fermented for a shorter time”
Sardines in oil
$9.32Fresh, small sardines born in the same year are canned in oil with our traditional technique.
Shibanuma Yuzu Katsuo
$7.10This premium quality ponzu yuzu sauce is made using a combination of traditionally and slowly fermented soy sauce and juice from yuzu citrus fruits grown in Ibaraki Prefecture. This ponzu is a perfect balance of savoury and citrus flavours, and it perfect for enjoying as a marinade or salad dressing. Ponzu is a combination of soy sauce and some sort of citrus fruit (usually yuzu citrus). While this mixture of flavours might seem a little strange at first, it provides a nice contrast between the saltiness of the soy sauce and the sour tang of the citrus. Ponzu makes a unique and striking ingredient in dressings, sauces, and marinades.
Shichimiya Obanzai No Dashi Soup Stock
$14.44It is very popular, Shichimiya’s “Obanzai no Moto”. High-quality raw materials such as seafood, bonito flakes, mackerel flakes, dashi kelp, mountain fruits, and shiitake mushrooms are processed into fine powders and granules, and packed as they are. “Obanzai no Moto” is a tea bag type, so you can easily make authentic “Kyoto dashi”. The dishes change according to the season, and the taste you like at home is also different. Kyo-Aji “Obanzai no Moto” can be used to create a variety of Kyoto-style dishes simply by changing the amount of hot water and the soaking time. Also, if you want to make it a little different and make it a “home taste”, add a little sake, mirin, soy sauce, and seasonings. It is suitable for cooking mainly with “Otsuyu”, which has a delicious “Kyoto flavor”.
