Doubanjiang: the Sichuanese seasoning. Rich, concentrated umami flavor with fermentation notes, balanced chili and salt and fruity accents. Homemade and naturally fermented. Freeze-dried for added convenience. Unique product and incredibly versatile in use.
Special ingredient from Japanese cuisine, combining a distinct fresh aroma with a pleasant sharpness that numbs the tongue for a few seconds. Specially selected large chilies from the Wakayama region.
Special ingredient from Japanese cuisine, combining a distinct fresh aroma with a pleasant sharpness that numbs the tongue for a few seconds. Specially selected and ground large peppers from the Wakayama region.
Togarashi Shichimi is a 400-year-old Japanese spice mix and consists of a blend of seven ingredients. Commonly used to flavor various dishes, including rice, noodles, meat and even desserts.
Salt from the French town of Guérande flavored with Tomasu Signature soy sauce. An ultimate and easy to apply umami flavoring. Artisanally made in Rotterdam, the Netherlands.
Based on freeze-dried fresh, real wasabi which preserves the amazing flavor and sharpness of fresh wasabi. Mix with water to make a paste. A classic with sushi and sashimi, but also more versatile in the kitchen.
Strikes with its unique deep yellow, golden color. Complex flavor profile that starts sweet, slowly turns to umami and has a sweet and sour aftertaste. Long shelf life.
