Japanese Spices

This Japanese shiso is often used with grilled fish, tofu, somen noodles and as a garnish. It gives dishes notes of mint, basil and anise. Read more

Pink peppercorns are dried berries that taste slightly sweet and spicy. They are often used as a flavorful addition to a variety of dishes, including salads, fish, poultry, and even desserts. Read more

Tuna flakes that have been dried and smoked. It is used to prepare dashi fish stock or sprinkled over sushi and rice for extra flavor. Read more

S&B Edamame Wasabi Garlic Seasoning Mix is a tasty mix to enhance the taste of edamame, which are young soybean pods that are often eaten as a snack. Read more

Buckwheat seeds are used in Japan to make tea or dessert. Read more

Japan's number one citrus export, yuzu brings the complexity of many different citrus flavors to this insanely delicious furikake condiment. Read more

Organic Furikake Sesame & Ume is used as a top dressing on sushi. Furikake is a versatile seasoning usually used to flavor rice. Read more

Special salt from the island of Awaji. The salt is used to give dishes a finishing touch before they are served. Read more

Spicy teriyaki seasoning to give chicken a delicious taste. Sprinkle and distribute the herbs over the chicken and let it cook for 10 minutes over medium heat. Read more

S&B Curry Powder contains all the spices and herbs of a traditional Japanese curry. Simply add meat and vegetables for a delicious meal. Read more

Enhance the flavor of your dishes with Ajinomoto Monosodium Glutamate. • Enhances the natural umami flavor of ingredients, making your dishes richer and fuller. • Manufactured to strict quality standards for safe and reliable use in the kitchen Read more

Sweet soy sauce for marinating meat on the BBQ. Sprinkle and divide the herbs over a piece of steak, let it soak for 3 minutes and then heat with oil until done. Read more

The Shiitake variety Donko is characterized by its round, fleshy shape and firm texture with a rich umami and robust flavour. With an abundance of guanylic acid, dried shiitake mushrooms are a real umami booster. Read more

These soy sauce crystals are made from freeze-dried concentrated soy sauce. They bring both flavor and texture to savory preparations. Read more

Dried yuzu peels with salt. This combination is used at high cooking temperatures because the yuzu can retain the lemon flavor and aroma. Read more

Black garlic puree without additives and preservatives. Use it to prepare meat and to give dishes a sweet taste. Read more

Dashi is a Japanese broth, it is the essence of umami taste in Japanese food. This excellent quality dashi, doesn’t contain mushroom and has a great bonito taste. It is produced in the town of Makurazaki, well-known for its bonito. Read more

It is a purely vegetable and spicy cooking essence made from soybeans. Read more

Yuzu is a tasty and yellow Japanese citrus fruit. Yuzu powder can be used in a variety of dishes, salads and desserts. Read more

Koji rice for the realization of Shiokoji paste. Shio koji is extremely versatile and can be used as a salt substitute, pickling agent, base for dressings/sauces, and marinade for meat and fish. Read more

Roasted sesame, perfumed with yuzu and Japanese citrus has a subtle fragrance of mandarin and lemon. It will bring color and crispiness to your dishes. Read more

Gomashio is a mix of black sesame and salt. This gomashio main characteristic is to be made of whole roasted black sesame seeds that are fragrant and crunchy as well as big salt flakes made in the town of Ako in Japan. Read more