Shio Koji Marukome
They also say "the power of Koji." Shio Koji is with the Koji-Kin Aspergillus oryzae mold-fermented rice. Marinades with Shio Koji create an umami flavor, but the food also becomes especially tender! Shio Koji is also capable of giving dishes the final touch as a topping.
Learn more about Shio Koji or Soy Sauce Shio Koji...
Shiromi Yuzusaft
The Shiromi Yuzu juice is a pasteurized juice made from the Japanese citrus fruit Yuzu, which tastes significantly more intense compared to other juices of its kind. Even for Japanese people, Shiromi Yuzu juice is something very special.
Learn more about Shiromi Yuzu juice and the exciting story behind it...
Saikyou Miso and Saikyouzuke Miso
Saikyo Miso is a traditional white miso from Kyoto, Japan. Brewed by the eponymous Saikyo Miso Co., Ltd. for almost 200 years with a unique recipe. The color is light and the miso has a naturally umami-rich sweet taste. Saikyo Miso (especially the Saikyozuke Miso) is well suited for marinating products with a certain inherent sweetness such as chicken or various fish and seafood varieties.
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Leek dressing (Kujo Negi)
Unlike European onion sauces, Japanese ones have more umami. Umami is, alongside the well-known dimensions sweet, sour, salty, and bitter, another taste dimension that is especially valued by the Japanese.
Learn more about the leek dressing...