Irizake – Japanese Umami Seasoning

A traditional Japanese sauce made from premium cooking sake, Irizake blends bonito and kombu dashi with umeboshi plum vinegar for a light, umami-rich alternative to soy sauce.

Originally used to neutralize meat and fish odors, it delivers a balanced, slightly salty and acidic flavor, perfect for marinades, dressings, and delicate dishes.

• Alcohol by volume: 1.76%

Organic Yuzu Peel Powder – Tokushima, Japan

Air-dried citrus zest with intense aroma

Description:

Yuzu is a small Japanese citrus known for its highly aromatic peel and limited juice. This organic powder is made from slowly air-dried yuzu peel, finely ground to preserve its vibrant flavor — all without adding moisture to your recipes.

Sourced from an organic citrus grower in Tokushima, a region renowned for its exceptional citrus fruits.

Flavor:

Subtle and complex, with bright notes between mandarin and citron, and a pleasant, tangy finish.

Use:

Perfect for seasoning butters, salts, spice or tea blends. Ideal in cocktails, marinades, sauces, or as a finishing touch on grilled dishes, salads, or fish — even mixed into breadcrumbs for frying.

Yuzu Vinegar – Light & Aromatic

Naturally brewed with yuzu and spring water

Description:

Crafted with natural underground water from northern Hiroshima and locally sourced ingredients, this gently sweetened vinegar enhances the delicate, citrusy aroma of yuzu. Its light, fresh acidity makes it versatile in both culinary and beverage applications.

Flavor:

Bright, slightly tangy, with the subtle complexity of yuzu — between tangerine and citron.

Use:

Ideal for cocktails, refreshing drinks, fruit salads, yogurts, or light vinaigrettes. Also perfect for sauces, marinades, or deglazing with a citrus twist.

Sudachi Juice – Unpasteurized

Sharp, aromatic Japanese citrus

Description:

Sudachi is a small green citrus native to Tokushima Prefecture, prized for its lively acidity and fragrant complexity. This unpasteurized juice captures the full intensity and freshness of the fruit.

Flavor:

More acidic than yuzu, with a crisp, aromatic profile.

Use:

A refined alternative to lemon juice for both sweet and savory dishes — ideal in sorbets, fruit salads, cocktails, or sauces for seafood and white fish.

Yuzu Juice – Tokushima, Japan

From small-farm citrus cooperatives

Description:

Yuzu is a resilient yellow citrus from the Rutaceae family, widely cultivated across Asia. This juice is pressed from fresh yuzu grown by a cooperative of small farmers in Tokushima, Japan’s second-largest yuzu-producing region after Kochi.

Highly valued by top chefs, yuzu offers a remarkable balance of acidity and sweetness.

Flavor:

A refined citrus profile, between tangerine and cedar, with bright aromatic notes.

Yuzu Juice – Unpasteurized

100% Pure Japanese Citrus

Description:

Yuzu is a small yellow citrus from Japan, weighing around 100 g. This unpasteurized juice preserves the full aroma, acidity, and complexity of fresh yuzu fruit.

Flavor:

Bright and layered — somewhere between tangerine, lemon, and citron.

Use:

A premium substitute for lemon juice in both savory and sweet dishes: sauces for fish or seafood, vinaigrettes, sorbets, fruit salads, or cocktails.

Tosazu – Bonito-Infused Vinegar from Tosa

Tosazu means "vinegar from Tosa," a region in Shikoku known for its exceptional bonito. This unique seasoning combines bonito and kombu dashi with soy sauce and mirin, resulting in a vinegar with deep umami and distinct smoky notes.

• Flavor profile: Savory, smoky, and well-balanced

Hon Mirin – Traditional Japanese Sweet Rice Wine

Alcohol by volume: 14%

Hon mirin is a naturally brewed sweet rice wine, essential in Japanese cuisine. Made from Japanese rice fermented for 6 months at low temperature, it offers higher umami depth than standard mirin.

Flavor:

Sweet and slightly roasted, with delicate umami notes and a smooth, lingering finish.