Gourmet

Japanese rice topping blend with red perilla leaves. Read more

Pure grated horseradish with a spicy taste. Made without additives. You can use this Horseradish as a spicy seasoning for sauces, salads, fish, meat, cold and hot dishes. Read more

Mint sauce is traditionally a favorite with lamb, but it also tastes delicious with potatoes, sausages, meatballs, stew and casseroles. Read more

An authentic French dish, prepared with slow-cooked duck breast and foie gras, seasoned with aromatic herbs and spices. • Classic French recipe • Made with duck breast and foie gras • Rich in proteins • Aromatically seasoned Read more

Preserved rose bean curd is widely used in Chinese marinades and sauces - it gives the deep red color to Chinese BBQ pork, cha siu. Read more

Capers are very good in all your dishes. Use them in wok dishes or pasta sauces Read more

Fermented rice is eaten for breakfast or dessert. It is already sweet thanks to the fermentation. Serve it straight, dilute it with some cold water, or boil it lightly to make a soup. Read more

Japanese White sesame paste. Read more

Mackerel in tomato sauce Read more

Dried laver is lightly coated with grapeseed oil and instantly baked at high temperatures for a crisp taste. 100% Korean seaweed, harvested from clean waters. Read more

Yuzu kosho is a paste of chili and kabosu (Japanese citrus fruits). In Japan it is popularly eaten in miso soup or with sashimi. It is an excellent seasoning. Read more

Spanish saffron, color and seasoning for paella, rice dishes or pasta dishes Read more

Chestnut Cream from Roger Descours is a dessert in itself. You can use it as a spread on toast, with pancakes or as a side dish with ice cream. Read more

Edible green seaweed Aonori (Monostroma) simmered for a short time to take advantage of the flavor of the green laver. It is often used for flavoring some Japanese foods, excellent with rice. It has a smooth and juicy texture. Read more

Preserved mustard stems go well with noodles, rice porridge and stir-fry dishes. Read more

Fermented Indian brown mustard (sour) Read more

Preserved mustard stems go well with noodles, rice porridge and stir-fry dishes. Read more

A traditional Mexican sweet spread made from caramel-like sweetened goat's milk. It is enriched with a hint of rum and comes in a squeeze bottle for easy use. Read more

Umeboshi paste is a Ume fruit based condiment (a type of apricot) and it is very popular in Japan. Read more

Cactus leaves, packed in salty brine. Read more