Melon syrup for kakigori, melon soda or any other drink. This melon syrup for kakigori can be mixed with soda and you'll get a great tasting melon soda. It's also very usable for cocktails or any other drink. Besides the great flavour it also has its extreme green colour. Content: 200ml
Unsweetened, pure Kinako (Soy bean flour) made of 100% domestic soy beans. Kinako (Soy bean flour) is a widely used flavour in the Japanese cuisine. It's often used for flavouring sweets and especially in combination with Mochi.Another use is mixed with milk as a drink for diet. Content: 100g Our tip: Kinako-Yoghurt. Just give some Kinako powder into your...
Shiratamamochi is not a loose flour that has to be mixed with water before it can be used, but it's already prepared for ready to use and formed like a pole so that you only have to cut off the right size you need.Made of 100% Niigata mochigome, a special glutinous short grain rice, Shiratamamochi is great for making Japanese sweets like Mochi, Daifuku...
Glutinous rice flour made from mochigome, a special glutinous short grain rice. It is used for Japanese sweets like Mochi and, of course, Shiratama-Dango. Product of Niigata. Content: 250g
Oyster sauce is a commonly used seasoning in the Asian cuisine which is made from oysters.This oyster sauce is made from 100% Hiroshima oysters and does not contain artificial supplements like colours, fragrance, etc. Content: 120g in a glass bottle
Tobanjang, also spelled as Tobanjan or Doubanjian, is a spicy paste made of chilli peppers, beans, salt and several spices. It is a mandatory ingredient for many Asian dishes, esp. from the Szechuan area. Content: 130g in a glass
10 Yaki Nori sheets made from high quality nori and gently roasted.
Koshihikari rice from Niigata, the "rice prefecture" of Japan. Content: 1kg Niigata Koshihikari Rice
Azuki beans from Hokkaido. Azuki beans are the base for Anko and are used for lots of sweets in Japan. Content: 250g Hokkaido Azuki Beans
Japanese Karashi in a handy tube. Without artificial colourants! Content: 42g
Deep fried tempura batter Agedama, also called tenkasu, is used in lots of Japanese dishes. Besides being an ingredient for Takoyaki or Okonomiyaki, it's also simply used as a topping for Udon and Soba. Content: 60g (resealable bag)