Japanese Products

Nori sheets are thin, dried seaweed used in Japanese cuisine, often as wrapper for sushi. They have a mild flavor and are rich in vitamins, minerals, and protein. Nori is also enjoyed as a snack or garnish.

Nori sheets are thin, dried seaweed used in Japanese cuisine, often as wrapper for sushi. They have a mild flavor and are rich in vitamins, minerals, and protein. Nori is also enjoyed as a snack or garnish.

Nori sheets are thin, dried seaweed used in Japanese cuisine, often as wrapper for sushi. They have a mild flavor and are rich in vitamins, minerals, and protein. Nori is also enjoyed as a snack or garnish.

Nori sheets are thin, dried seaweed used in Japanese cuisine, often as wrapper for sushi. They have a mild flavor and are rich in vitamins, minerals, and protein. Nori is also enjoyed as a snack or garnish.

Sushi gari refers to the thinly sliced, pickled ginger commonly served alongside sushi. It is sweet, tangy, and used to cleanse the palate between different sushi pieces.

Sushi gari refers to the thinly sliced, pickled ginger commonly served alongside sushi. It is sweet, tangy, and used to cleanse the palate between different sushi pieces.

Wasabi powder which is mixed with water to form a paste and then used as a condiment for sushi or sashimi.

Wasabi powder which is mixed with water to form a paste and then used as a condiment for sushi or sashimi.

Katsuobushi is dried, smoked bonito fish, often shaved into flakes. It adds a rich, umami flavor to dishes and is commonly used in making dashi or as a topping for Japanese cuisine.

Benishoga is pickled ginger, typically dyed red, and commonly served as a condiment in Japanese dishes. It has a sweet, tangy flavor and is often used to complement dishes like sushi, ramen, or okonomiyaki.

Marutomo Hondashi is an instant dashi powder made from bonito and anchovies, offering a rich umami flavor for soups and Japanese dishes. It's quick and easy to use, dissolving easily in hot water.

Hon Mirin is a traditional Japanese rice wine with a sweet, slightly alcoholic flavor, used in cooking to add depth and sweetness to dishes like teriyaki and marinades.

Cooking sake is a Japanese rice wine used in cooking to enhance flavors, tenderize meat, and add a subtle umami. It has a mild, slightly sweet taste and is often used in sauces, marinades, and broths. It differs from drinking sake, as it typically contains added salt.

Sushi vinegar is a seasoned rice vinegar with sugar and salt, used to flavor and season sushi rice.

Wakame is a type of edible seaweed commonly used in Japanese cuisine. It has a mild, slightly sweet flavor and a tender texture. Often found in soups, salads, and sushi, wakame is rich in vitamins and minerals, making it a nutritious addition to various dishes.

Kombu is a type of edible kelp commonly used in Japanese cuisine. It has a rich umami flavor and is often used to make dashi (broth) by simmering it in water. Kombu is also used in soups, stews, and salads and is packed with nutrients like iodine and calcium.

Takuan is a pickled daikon radish, typically yellow, with a sweet, tangy, and slightly salty flavor. It’s commonly served as a side dish or with sushi and rice.