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KOMBU (Laminaria japonica) is a dark algae that grows in the ocean depths. It is sliced and is a great addition to cooked or steamed vegetables and can also be fried in deep oil. It is added in the cooking of legumes to make them easier to digest.


Miso with barley is a fermented soybean and barley paste with the addition of sea salt and the "who" culture used in Japanese cuisine.


Nori algae is an indispensable part of sushi, making it the most popular algae in the world.


Umeboshi is a type of fruit that ripens in June and is native to Asia.

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Shiitake mushroom is originally from Asia, and has long been appreciated in Japan for its quality and aroma.


Tamari is a traditional Japanese spicy salty flavor, prepared from pure soy, water and sea salt.


Fermented umeboshi plums are of Japanese origin, with a tradition of over thousands of years.


Miso with barley is a fermented soybean and barley paste with the addition of sea salt and the "who" culture used in Japanese cuisine.


Gomashio is roasted sesame mixed with salt and is one of the more famous macrobiotic spices.


Umeboshi is a type of fruit that ripens in June and is native to Asia.

Arame are thin threaded algae, mild in taste and combine well with root vegetables, tofu or seeds.


Tamari is a traditional Japanese spicy salty flavor, prepared from pure soy, water and sea salt.

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Nori alga (Porphya yezoensis) is an indispensable part of sushi, which is why it is the most popular alga in the world.


Shoyu is a traditional Japanese salty-flavored spice, prepared from soy and wheat. It is used daily in cooking to season dishes.


Hijiki (Hizikia fusiforme) is a stringy alga of intense black color and is excellent in combination with colorful vegetables. 


Lotus is a perennial plant that has a tuberous root like carrots, onions or burdock.


Kuzu is a plant from the legume family that grows wild in the mountains and fields of Japan. It is used for thickening stews, sauces, toppings as well as for preparing hot drinks.


Miso with rice is a fermented pasta made from soy and brown rice with the addition of sea salt and the "koji" culture used in Japanese cuisine. 


Soy miso is a fermented soybean paste with the addition of sea salt and the "koji" culture used in Japanese cuisine.


Light or white miso (shiro miso) is a smooth paste obtained by the process of fermentation of soybeans with brown rice, with the addition of sea salt and the culture "koji" used in Japanese cuisine. 

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Shoyu is a traditional Japanese salty-flavored spice, prepared from soy and wheat. It is used daily in cooking to season dishes.


100 % Soba is non-wheat noodles made only by buckwheat while other soba uses wheat.


Due to the lack of caffeine, kukicha is significantly different from other teas and is therefore suitable for babies, young children and people sensitive to caffeine

Dried wakame seaweed (Undaria pinnatifida) from organic farming.


Miso soup cubes (7gx3). Very tasty and ideal for anyone who does not have time to cook, and it is practical to prepare at home or at the workplace.