A rich salty-sweet flavour made from soy sauce and mainly used as seasoning for meat dishes.

Aside from sushi applications, black tobiko is especially striking when used as a garnish on scallops, lobster and raw oysters. Try tobiko as a topping for crabcakes, salads, cheese, crackers, or omelettes.

A traditional Japanese mix that includes a balanced blend of red chilli peppers, orange peels, black sesame, white sesame, Japanese pepper, ginger and seaweed. The rich spice can be added to any kind of noodles, meat, soup and even as a topping for sushi rolls.

Made from naturally sourced apricots for a delightful taste. Apricots offer a rich source of vitamins, potassium, iron, fiber, and more.

vProduced in Iwate prefecture. Akitakomachi is the No.2 of Rice Production in Japan. Compare to normal rice, Akitakomachi contains more water, has good balance among taste, sweet and texture as well as has moderate stickiness, so it is suitable for making cold dishes such as sushi, onigiri or other Japanese dishes.