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Japon Épicerie
Apero - vins, Barres granola, Boissons et du vin, Bonbons, Café, Candy & Chocolate, Chips, Chocolate & Confectionery, Cookies, Epicerie fine, Épicerie Japon, Fruits secs et raisins secs, Jus Frais, Pack de boîtes à collations, Resto Japonaise & Thé et boissons
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Authentic Japanese Cooking Set
Hashi: A Japanese Cookery Course is one of the best introductions to Japanese cuisine, with easy-to-follow recipes, helpful photography, and an extensive ‘forward’ providing instruction on traditional Japanese equipment, utensils, store cupboard ingredients and fresh ingredients. -
Chouseki Ramen Bowl Set
The chouseki ramen bowl set will have you making the best ramen in no time at all! The gorgeous set contains two chouseki ramen bowls, two ramen ladles, and a full colour ramen recipe booklet. All packed together in a reusable drawstring cotton gift bag. -
Yukishino Ramen Bowl Set
The speckled cream stoneware of the Yukishino ramen bowl set will make any dish stand out. The gorgeous set contains two Yukishino ramen bowls, two ramen ladles, and a full colour ramen recipe booklet. All packed together in a reusable drawstring cotton gift bag. -
Sakura Ramen Bowl Set
The sakura blossom ramen bowl set is a gorgeous gift for anyone who loves Japanese food. The gorgeous set contains two sakura ramen bowls, two ramen ladles, and a full colour ramen recipe booklet. All packed together in a reusable drawstring cotton gift bag. -
Japanese Ramen Bowl Set
The Japanese ramen bowl set is your shortcut to ramen mastery! The start to perfect ramen is a gorgeous ramen bowl to serve it in, and this set will certainly give you that. Each ramen bowl is imported from Japan, and carefully chosen with the perfect size and shape for ramen. They are dishwasher safe. -
Karasuba-Iro Ramen Bowl Set
The Karasuba-Iro Japanese ramen bowl set is the set for ramen obsessives! The gorgeous set contains two Karasuba-Iro ramen bowls, two ramen ladles, and a full colour ramen recipe booklet. All packed together in a reusable drawstring cotton gift bag.
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Sosa Home Chef Yuzu Paste
Sosa Home Chef Yuzu Paste captures the aromatic flavour of the citrusy Japanese fruit which can be used to make sorbets, ices, glazes and cakes.
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Hakkaisan Ginjo Hyotanbin Sake
Enjoy Hakkaisan ginjo hyotanbin sake chilled and serve with sushi or sashimi. This fragrant sake has notes of pear on the nose with hints of anise. Light, crisp and dry, you can enjoy this sake in much the same way as a dry white wine. -
Genmaicha Green Tea
Genmaicha green tea is a Japanese tea mixed with pieces of roasted brown rice. It is often referred to as 'popcorn' tea beacuse of pieces of popped rice that are 'popped' during the roasting process. -
Fukuju Yuzu Sake
Enjoy fukuju yuzu sake chilled as a refreshing drink on a hot day. Yuzu is blended with premium sake for a fresh bitter-sweetness. The yuzu sake makes a great aperitif or cocktail ingredient. Fukuju means ‘luck and long life’. -
Echigo Koshi No Happou Junmai
A chilled cup of Echigo koshi no happou junmai sake makes an excellent aperitif. The smooth, almost savoury sake has hints of herbs and saltiness in the aroma. Notes of rice, almond and coconut add a touch of sweetness to the flavour, and a slightly syrupy texture gives a rich mouthfeel. -
Dassai 50 Sake 720ml
Enjoy fruity dassai 50 sake as an aperitif or as a luxurious treat on a warm evening. This large 720ml bottle is ideal for Japanese dinner parties or celebrations. -
Dassai 50 Sake 300ml
Enjoy fruity dassai 50 sake as an aperitif or as a luxurious treat on a warm evening. Dassai 50 sake is made from rice that has had 50% of the rice kernel milled away to leave the ‘heart’, where the starchy part of the rice is concentrated. This makes a high quality junmai daiginjo sake with a clean flavour and mild acidity, almost like a white wine. -
Clearspring Organic Matcha Tea Ceremonial Tin
Clearspring organic matcha tea in a ceremonial tin is the highest grade of Japanese matcha green tea powder. The flavour is rich and smooth with a delicate sweetness. -
Choya Green Umeshu with Plums
Enjoy a chilled glass of Choya green umeshu on a hot day, or add an intriguing sweet-acidic twist to your favourite cocktails. Whole ume – Japanese plums – are soaked in the alcohol, so flavour is extracted from the whole fruit. You experience a freshly acidic fruitiness from the skin and flesh, and almondy, almost marzipan-like notes from the stone. -
Chiyomusubi Oyaji Gokuraku Junmai Ginjo Cup Sake
Pack a bento box and take a cup of Chiyomusubi junmai ginjo sake on picnics for convenient refreshment – the Japanese way! Sip on a long train journey, take on a camping trip – this cup sake is ready to go whenever you are. The reusable glass sake cup is decorated with the character of medama-oyaji (‘eyeball-father’) from a popular 1960s manga called ‘GeGeGe no Kitaro’ (Kitaro of the Graveyard). -
Japanese Mirin
Mirin is a Japanese sweet rice wine used to balance savoury-salty soups, marinades and dressings. The authentic Japanese ingredient is often used as the base of sauces – teriyaki, for example, is a mixture of soy and mirin. -
Ippongi Ginkobai Hannyatou Umeshu
Enjoy Ippongi ginkobai hannya tou umeshu chilled after dinner – and discover the devilish nature of this drink! Umeshu is a Japanese plum liqueur, and Ippongi make some of the best. Here, they’ve combined it with chilli pepper for an intriguing sweet, silky-smooth drink that sneaks up on you with a hot kick. -
Hon Mirin Rice Wine
Takara hon mirin is a premium quality, sweet, alcoholic rice seasoning. Use in place of mirin-style seasoning in Japanese cuisine for a superior flavour. Hon mirin is also suitable for beverage use. You can enjoy it chilled or at room temperature, plain or even with a little lime juice. For a warming winter drink, people in Japan will also serve hon mirin with a little ginger and hot water. -
Hojicha Japanese Roasted Green Tea
Enjoy hojicha, or hoji cha, in the evening for its mild flavour and low levels of caffeine. To make hojicha green tea leaves are roasted at high temperatures, giving the tea leaves a reddish-brown colour. -
Hinode Ryorishu Cooking Sake
Sake is widely used in Japanese cooking and should be treated much like white wine – heat gently to infuse the flavours, as it can be sharp if added too close to the end of cooking. A cooking sake is lightly sweetened and seasoned with salt. -
Hario Olive Woodneck Coffee Drip Pot
Coffee lovers rejoice! Now you can extract the richest, and the most subtle flavours from your ground coffee, with the Hario olive woodneck coffee drip pot. -
Hand-Pressed Yuzu Juice
Use hand-pressed yuzu juice to bring fresh floral-citrus aromas to sorbets, cocktails and sauces for fish. Yuzu is a small Japanese citrus fruit, and is something like a wild mandarin crossed with a lemon, with notes of lime and fresh blossoms thrown in for good measure. There’s nothing quite like it – so keep a bottle in the fridge and add to dishes in place of lemon or lime and see where it takes you. -
Hakkaisan Tokubetsu Honjozo Sake
Serve Hakkaisan tokubetsu honjozo sake at room temperature with grilled meats, teriyaki skewers and hearty soups. The tokubetsu honjozo sake has woody notes in the aroma, along with hints of spice and tropical fruit. On the palate it is much more subtle with hints of honeyed fruit and rice, and a dry finish. Try warming the sake to enhance the woody aromas, for a comforting tipple on cold evenings. -
Hakkaisan Seishu Futsushu Sake
Enjoy Hakkaisan seishu futsushu sake at room temperature with Japanese radish, tofu and cabbage dishes. The sake is light and dry, with a subtle flavour that can be enjoyed every day. Try warming the seishu futsushu sake for a comforting drink on colder evenings. -
Hakkaisan Junmai Ginjo Sake
Hakkaisan junmai ginjo hyotanbin sake is best enjoyed chilled, either alone or with lightly grilled fish and fresh seafood. The aroma is slightly fruity and nutty, but with savoury mineral notes that translate to a very clean palate. The well-balanced nature of this junmai ginjo sake means it can be enjoyed by sake lovers and novices alike. -
Hakkaisan Junmai Ginjo Hyotanbin Sake
Take high quality sake on the go, with Hakkaisan junmai ginjo hyotanbin sake. It is best enjoyed chilled, either alone or with lightly grilled fish and fresh seafood. The aroma is slightly fruity and nutty, but with savoury mineral notes that translate to a very clean palate. The well-balanced nature of this junmai ginjo sake means it can be enjoyed by sake lovers and novices alike. -
Shaoxing Rice Wine - 10 Year Aged
Shaoxing rice wine – 10 year aged in a traditional decorative jar makes a special end to a Chinese feast. The superior quality rice wine is best served slightly chilled as a fragrant digestif. -
Sencha Green Tea
Sencha, or sen-cha, is the most popular type of green tea in Japan. It's known for its subtle sweetness, soft bitter notes and fresh green aromas. Sen-cha tea is harvested in the springtime. The leaves are steamed for about 30 seconds – unlike Chinese tea which is pan-fried. They’re then rolled into needle-like shaped and dried to retain the fresh, herbal aromas. -
Sakura Sencha Green Tea With Cherry Blossom
Sakura sencha green tea with cherry blossom is an uplifting taste of spring. -
Pure Yuzu Juice
Yuzu is a Japanese citrus fruit, likened to a wild mandarin orange crossed with a lemon. This product is 100% yuzu juice, with strong citrus notes, laced with heady floral, lime blossom aromas. -
Premium Matcha Green Tea Powder
Premium matcha green tea powder is perfect for using in cooking or to make the Japanese matcha green tea drink. -
Ozeki Karatamba Sake
Ozeki Karatamba sake is a premium sake, and the finest brewed by one of Japan's best known sake producers, Ozeki. This sake is the 'masterpiece' of their sake stable, winner of the Monde Selection Gold Award three years in a row. -
Ozeki Junmai Sake
Ozeki Junmai sake is a premium sake, brewed by one of Japan's best known sake producers Ozeki. Ozeki Junmai sake is smooth and dry, with a light body and refreshing fruitiness. It is a perfect introduction to sake. The sake is ideal served with chicken, light Asian dishes, sashimi and sushi. Or pour over fresh or grilled oysters to add flavour. -
Organic Culinary Matcha Green Tea Powder
Matcha green tea powder is a much-sought after powdered green tea from Japan. It is used to to impart a green colour and dusky, sweet vegetal flavours to cakes, biscuits and more. -
Ninki Mini Sake Barrel
The Ninki mini sake barrel is a smaller version of a komodaru or kazaridaru – a straw-wrapped sake barrel that is donated to Shinto shrines to make a decorative display for festivals and ceremonies. -
Nakajima Shiroku Yuzushu
Enjoy Nakajima shiroku yuzushu as an after-dinner liqueur or as a vibrant cocktail ingredient. The yuzushu is made with junmai sake and yuzu juice, for a syrupy liqueur that’s bursting with the unique floral-citrus flavours of yuzu. -
Maeda-en Matcha Green Tea Powder
Maeda-en matcha green tea powder, shiki matcha, is great to drink or to use in cooking. This 28g resealable tub of high quality matcha powder is a great introduction to drinking or cooking with the Japanese green tea. -
Kikusui Junmai Ginjo
Enjoy Kikusui junmai ginjo sake chilled with a meal. This light, elegant sake is a great introduction to sake for white wine lovers, while sake fans will appreciate the crisp, refined taste of a junmai ginjo.
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Organic Culinary Matcha Green Tea Powder
Matcha green tea powder is a much-sought after powdered green tea from Japan. It is used to to impart a green colour and dusky, sweet vegetal flavours to cakes, biscuits and more. -
Lye Water
Food grade lye water is a potent liquid alkaline (potassium carbonate) used in home brewing and baking, to raise the pH of dough. Lye water is also used to make traditional ramen noodles – it gives them their distinctive yellow colour, springy texture, and helps to prevent them from disintegrating in the broth. -
Hand-Pressed Yuzu Juice
Use hand-pressed yuzu juice to bring fresh floral-citrus aromas to sorbets, cocktails and sauces for fish. Yuzu is a small Japanese citrus fruit, and is something like a wild mandarin crossed with a lemon, with notes of lime and fresh blossoms thrown in for good measure. There’s nothing quite like it – so keep a bottle in the fridge and add to dishes in place of lemon or lime and see where it takes you. -
Yuzu Juice 1.8 litres
Yuzu is a Japanese citrus fruit, likened to a wild mandarin orange crossed with a lemon. Komatsu yuzu juice is a huge catering-size 1.8 litre bottle, perfect for chefs or real yuzu addicts. Yuzu juice is used widely in cooking, salad dressings and fish and meat marinades.
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Roasted Wheat Gluten - Seitan
Roasted gluten, also called seitan in Japanese, is a meat alternative, eaten across China, Japan and Southeast Asia. Add the 1-inch firm cubes of wheat gluten to Chinese hot pots and braised or simmered dishes - the sponge-like gluten will take on flavours from the braising liquid. Or soak in cold water for 2-3 hours and then stir fry together with meat or vegetables. -
Panko Breadcrumbs
Panko breadcrumbs are used to create a light, crispy coating for deep-fried meat and fish. These panko breadcrumbs are more finely cut than traditional Western breadcrumbs, so instead of compacting into a hard outer layer, they create an airier, textured coating. -
Okonomiyaki Set
Use the okonomiyaki set to make authentic Japanese okonomiyaki for two, and in only half an hour! Okonomiyaki is a Japanese savoury pancake dish. -
Kuzu - Wild Arrowroot
Kuzu – also known as wild or Japanese Arrowroot – is a gluten free starch thickening agent. Kuzu has a neutral flavour and a smooth texture, so it is perfect for thickening everything from soups to glazes, gravy to pie fillings. Also try dusting vegetables, fish or meat before frying for a light and crispy coating. -
Gluten Free Tempura Mix 1kg
Now you can make a gluten free, light and crispy Japanese batter with this gluten free tempura mix. Mix the gluten free flour blend with chilled sparkling water to make a batter, and coat your choice of seafood, meat and vegetables. Then gently lower into hot oil to make the batter puff up. When cooked, drain on kitchen towel and serve immediately.
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Umeboshi Paste
Use umeboshi paste to add a salty-sour fruitiness to maki sushi rolls or onigiri rice balls. Pickled plums are rich, tangy and salty, with fruity apricot notes. Although they are often called Japanese plums, ume are more closely related to apricots.
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Wasabi Flavour Horseradish Powder
Wasabi, also known as Japanese horseradish, is a bright green Japanese plant with edible roots. It's used to create a sharp condiment often compared with horseradish. This instant mix is made from natural ingredients, and stored in a dehydrated form. -
Tarako Furikake Rice Seasoning
Tarako furikake is one of Japan's favourite rice seasonings flavoured with umami rich fish roe. -
Shichimi Togarashi Spice Mix
Shichimi togarashi is a dry spice blend, mixed from chilli pepper, orange peel, black sesame and white sesame seed, Japanese pepper, ginger and seaweed. -
Sansho Pepper
Highly prized in Japanese and Korean cooking, sansho comes from the Japanese prickly ash, and is closely related to Sichuan pepper – but with stronger lemon flavours. As with Sichuan pepper, sansho pepper is not related to black pepper. The aromatic shrub is grown in Japan, China and North Korea, and is harvested for its highly-valued, aromatic peppercorns. -
Noritamago Furikake Rice Seasoning
Noritamago furikake rice seasoning is one of Japan's harder-to-find exports. The colourful sprinkle-on seasoning is a blend of umami-rich seaweed 'nori', brighly coloured egg 'tamago', sesame and bonito fish. -
Japanese Micro Herb Growing Set - Shiso, Hawk Claw Chilli, Wasabina
Grow your own Japanese micro herbs! Bring real Japanese flavours to sushi, garnishes, salads and stir fries. Japanese shiso leaf is probably the most famous, with its distinctive flavour and jagged spade-shaped leaves. It’s almost impossible to buy these herbs fresh in the Europe, but with this set of Japanese seeds you’ll have them on your dishes without even leaving the continent. -
Instant Ochazuke Rice Seasoning - Nori
Make Japanese chazuke in no time at all – sprinkle nori seaweed chazuke seasoning over leftover rice and pour on hot water. Chazuke is a classic quick-cook Japanese comfort dish. We swear by chazuke to help us recover the morning after a sake-fuelled evening, and also enjoy nori seaweed chazuke to soothe for poorly tummies. -
Greenfields White Sesame Seeds 600g
White sesame seeds are widely used in Chinese, Japanese and Southeast Asian cuisines, as well as in the Middle East. They're often used as a crunchy, nutty garnish or as a main ingredient in dressing, sweets and breads. -
Furikake Bonito Rice Seasoning
Furikake bonito is a dry, sprinkle-on seasoning is flavoured with bonito and seaweed. Simply sprinkle a teaspoon of furikake bonito a bowl of plain rice to transform it with a dash of colour and intense, sea-salt flavours. -
Black Sesame Seeds Catering Size
Black sesame seeds are widely used in Japanese, Chinese and Korean dishes as a garnish. They add colour, texture and a nutty flavour. -
Wasabi Paste
Wasabi is a Japanese plant with edible roots, used to prepare the sharp condiment best known as an accompaniment to sushi. The bright green root is often compared with (though not related to) horseradish, and is prepared in a similar way. This wasabi paste is ready to use - add a little on top of the rice when making nigiri sushi and hand rolls, or serve on the side with sashimi.
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Shiitake Mushrooms
Shiitake mushrooms are a versatile ingredient which can be used as the focus of a dish as well as for stocks, stuffings and garnishes. Shiitake are higher in umami than any other mushroom, and drying them intensifies the umami, giving an even greater depth of flavour and aroma than fresh mushrooms. -
Mixed Wild Mushrooms
This large bag of mixed dried woodland mushrooms is a store-cupboard favourite. Simply simmer the dried wild mushrooms in stews, and noodle broths for a meaty umami punch, or rehydrate in water and pan-fry in a little butter to stir through pasta or serve on toast with a poached egg.
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Gomashio - Black Sesame Salt
Use gomashio black sesame salt to add toasted sesame flavour to steamed edamame beans, fish or chicken. The grey-black seasoning is also ideal for creating patterns or pictures in decorative bento boxes.
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Japanese Rice Cakes
Clearspring Japanese black sesame rice cakes are light & crispy baked snacks with a nutty sesame flavour. They’re made to a classic recipe by the Ono family in Japan, who use only authentic, natural ingredients. -
Wasanbon Sugar Blossom Sweets
Enjoy these dainty wasanbon ‘blossoms’ as part of a traditional Japanese matcha tea ceremony. These pastel-coloured sweets are formally served in the middle of the ceremony, after the guests have purified themselves and before the tea is prepared. -
Clearspring Organic Black Sesame Brown Rice Crackers
Clearspring organic black sesame brown rice crackers are a moreish gluten free alternative to crisps when snack cravings hit! They’re also high in fibre and a dairy free source of calcium. -
Matcha Mochi
Matcha mochi make the perfect light snack with a cup of Japanese green tea. The bite-size mini mochi are flavoured with matcha green tea powder, and filled with a sweetened red bean paste. -
Clearspring Japanese Teriyaki Rice Cakes
Clearspring Japanese teriyaki rice cakes are light & crispy baked snacks with the popular sweet-salty flavour of teriyaki sauce. They’re made to a classic recipe by the Ono family in Japan, who use only authentic, natural ingredients.
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Silken Tofu - Soft
This soft, silken tofu is a great store cupboard ingredient – most often used in Oriental cooking, as well as being an excellent source of protein for vegetarians and vegans. -
Silken Tofu - Firm
This firm silken tofu is a great store cupboard ingredient – most often used in Oriental cooking, as well as being an excellent source of protein for vegetarians and vegans. -
Satono Yuki Tofu
Satono Yuki tofu is as close as you can get to fresh tofu in a long life packet. With over 25% soya content, the tofu has nearly double the soya of other tofu brands, to make it more nutritious and gives a richer flavour. The premium Japanese tofu is a great store cupboard ingredient. -
Deep-Fried Beancurd Sheets
This packet contains ten sheets of pre-cooked tofu, ready to be stuffed and turned into the famous vegetarian-friendly, inari sushi. The strips of bean curd are dressed in soy sauce and mirin, giving them a slightly sweet, delicate flavour before they are deep-fried. -
Cooked Red Azuki Bean
Cooked red adzuki beans are a popular filling for Japanese mochi – marshmallow-like sweets made with glutinous rice flour – and dorayaki – sweet pancake sandwiches. -
Coloured Sushi Wrappers
Coloured sushi wrappers are translucent sheets made from soya beans used for wrapping spring rolls and sushi. The pack includes two of each naturally coloured sheets: turmeric yellow, spinach green, paprika orange, sesame-studded and 'original'.
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Yuzu Citrus Sauce
Yutaka yuzu citrus sauce is an award-winning blend of yuzu, lemon and orange. The refreshing, floral citrus notes of this sauce are great paired with grilled fish, chicken and seaweed salads. -
Yuzu & Honey Vinegar
Enjoy the yuzu & honey vinegar in salad dressings, as well as sauces for chicken or even seafood. You can also use the yuzu & honey vinegar to deglaze pans, in cocktails, or even drizzled over fruit salads. -
Clearspring Organic Brown Rice Vinegar
Clearspring organic brown rice vinegar is ideal for adding a gentle tartness to soups and sauces. The brown rice vinegar is also great in dips for sashimi. -
Blended Sesame Oil
Brotherhood's sesame oil is blended with soybean oil for a more delicate flavour and colour, and to keep it more robust for frying. Sesame oil's smoky aromas work well drizzled over stir-fries and noodle dishes. -
Rinkosan Black Vinegar
Rinkosan black vinegar adds mild acidity and a hint of smokiness to salad dressings and grilled meats. The vinegar is brewed using only rice and water, following a process similar to brewing sake to get a rich aroma. -
Rice Vinegar
Rice vinegar is naturally brewed from high-quality glutinous rice. This rice vinegar has similar acidity levels to Western vinegar, but with delicate, sweet rice notes. Mix with mirin and sesame oil to form the base of Asian vinaigrette dressings. Also use it in homemade sushi vinegars and marinades. -
Organic Green Shiso Vinaigrette
Enjoy organic green shiso vinaigrette as a dressing for Japanese salads or cold soba noodle dishes. The green shiso, or Japanese basil, has a flavour similar to coriander, but is also often described to have cinnamon and even mint notes. -
Mizkan Rice Vinegar
Mizkan is Japan's number one vinegar brand, and this rice vinegar - yonezu or komesu - is the perfect vinegar for making sushi rice. Becuase the Japanese rice vinegar is distilled from rice itself, it is the ideal pairing. The rice vinegar has mild and mellow, delicate sweet rice notes. -
McCormick Yuzu Citrus Salad Dressing
McCormick's yuzu salad dressing - wafu yuzu no ka - is a light zesty Japanese-style vinaigrette, with an addictive blend of yuzu and sesame oil. Enjoy with crisp leaves on the side of a Japanese meal, or in a mixed salad to contrast with rich fish or meat dishes. -
Japanese Maruhon Pure Sesame Oil
Maruhon's pure sesame oil is a top quality Japanese sesame oil with a mellow and elegant aroma and flavour. The Maruhon 'Taikyo' sesame oil is carefully pressure extracted from sesame seeds slow roasted at a low temperatures to retain the mild flavour profile. Use this Japanese sesame oil in Japanese, Chinese and Korean cooking. -
Japanese Chilli Oil
Japanese chilli oil blends hot chilli flavours with rich sesame oil. It pours from the bottle drop by drop, delicately lacing dishes with a spicy heat rather than overwhelming the flavours. -
Mizkan Sushi Seasoning
Mizkan sushi seasoning or sushi vinegar is a ready-blended mix of rice vinegar, sugar, and salt used to turn normal short-grain Japanese rice into sushi rice. -
Pure Sesame Oil
Sesame oil's strong, smoky aromas work well in vinaigrettes for dressing Asian salads and side dishes. It also brings sophisticated flavours to fish and pork dishes and makes a good accompaniment to rice and noodles. Also use a drizzle of sesame oil in soups and slow-braised dishes. -
Ume Drinking Vinegar
Start the day like a samurai with ume drinking vinegar! Dilute around 15ml of the fruity vinegar in water and drink before a meal up to twice a day. In Japan vinegar has been drunk for centuries, as it is considered to have many health benefits.
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Brown Sushi Rice
This is a high-quality, short-grained koshihikari brown rice used in Japanese cooking. It retains the bran and germ layer which is rich in dietary fibre, vitamins, and minerals. -
Akagi Dried Udon Noodles
Akagi dried udon noodles are a much finer version of the classic udon noodle, and are produced in Japan's famous wheat district. Measuring just 3mm x 1.5mm when dried, the flat noodles are perfect in many Japanese dishes. Serve hot in soups or stir fries, or cold with a dipping sauce in summer. -
Akagi Dried Somen Noodles
Akagi dried somen noodles are extremely quick to cook fine noodles, best enjoyed cold with a bonito-based dipping sauce. Or if you prefer, just use the somen noodles like an instant noodle and simmer in stock with mushrooms and very finely sliced meat or vegetables. -
Akagi Dried Soba Noodles
Akagi dried soba noodles are a fine buckwheat-based noodle, and are produced in Japan's famous wheat district. The buckwheat gives the noodles are firmer texture and nutty taste. Soba noodles would traditionally be cut by knife rather than rolled, so the noodles have a distinctive square profile. Enjoy hot in a dashi based broth, or cold with a dipping sauce with a wasabi and spring onion garnish. -
Akagi Dried Hiyamugi Noodles
Akagi dried hiyamugi noodles are a fine Japanese wheat noodle, which sit between udon noodles and somen noodles in size. Serve the hiyamugi noodles in a similar way to somen or udon noodles. -
Ramen Noodles
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Koji Rice for Shiokoji
Koji rice for shiokoji is possibly the most important ingredient in Japanese cuisine. Without it, there’d be no soy sauce, miso, sake or mirin! -
Green Tea Noodle
Green tea noodles are a new soba noodle experience. The addition of green tea powder to these buckwheat noodles gives a slightly sweeter, yet earthier flavour. -
Soba Noodles
Enjoy soba noodles hot or cold with a tsuyu broth or dipping sauce. Soba noodles are made with buckwheat flour as well as wheat flour. The buckwheat flour has an intensely nutty flavour, so many Japanese soba dishes keep other flavours fresh and light. -
Shirataki Konnyaku Flat Noodles
Konnyaku miracle noodles are a variety of shirataki noodles – famed for having near-zero calories, no sugar, fat or protein. The konnyaku noodles come from the roots of the ‘konjac’ plant in the taro family – which are peeled, cooked, pounded, and then pressed into shape. This variety is a little like tagliatelle - with long, flat, ribbon-like noodles. -
Shirataki Konnyaku Noodle Nests - Knot Yam Noodle
Knot yam noodles are also known as konnyaku miracle noodles, a variety of shirataki noodles famed for having near-zero calories. The knot yam noodles are one of the most popular ingredients in Chinese hot pot. -
Shirataki Noodles
Shirataki noodles, or miracle noodles, are incredibly low calorie noodles. The high-fibre noodles contain almost no calories, sugar or fat. They are made from the konnyaku or konjac root vegetable, which is peeled, cooked, pounded, coagulated and then squeezed into noodle-shapes.
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