Gourmet

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

Huitlacoche is a corn smut that grows on the corn plants. It is eaten, usually as a filling, in quesadillas and other tortilla-based foods and soups. Read more

Pickled radishes, eat them as a snack, add them to salads, or use them as a topping for your sandwiches, burgers, or tacos. Read more

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

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

Black yuzu kosho is a chili and yuzu (Japanese citrus) paste, it has a beautiful black colour thanks to bamboo charcoal and offers a beautiful balance between green chili and fresh yuzu, Read more

Japanese White sesame paste. 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

A traditional French delicacy made from slow cooked pork. Perfectly spread on a crispy baguette for an authentic dining experience. • Made from 100% pork • Authentic recipe direct from France Read more

A delicious mix of apple, dried fruit, candied peel and mixed herbs. Used to make cakes, cupcakes and other desserts. Suitable for vegetarians Read more

Achiote (annatto) is often used in Mexican cuisine to give dishes a spicy and authentic taste. Achiote is also a natural dye. Read more

Pickled Walnuts. Read more

Cactus leaves, packed in salty brine. 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

Mackerel in tomato sauce Read more

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

Spanish saffron, color and seasoning for paella, rice dishes or pasta dishes 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 rice soup garnishes, also called Ochazuke Nori, are very thin, small strips of dried seaweed that you can sprinkle over your soups. Read more

A treat for the senses. Cajeta (made with 100% goat's milk) is slightly lighter or fresher in taste than caramel, not at all 'goaty' and really delicious on everything from toast to pancakes or ice cream sundaes, It is also delicious for a banoffee pie wi Read more

For foodstuffs only. 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

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

Korean Kimchi pancake mix Read more