sencha with mathcha asamiya

Sencha with Matcha blended soft & mellow taste with deep green colour of Mathca

てんぷら粉Tempurako

Tempura is a Japanese dish where various vegetables and seafood are deep fried in a very light, iced batter. Tempura is different to other fried foods as the batter is often chilled before being used to give an extremely delicate crunch that feels much healthier than normal deep fried foods.

まきすBamboo Mat for Sushi roll

Authentic sushi rolls (or makizushi)! This bamboo sushi mat and rice spatula are convenient and easy to use. With instructions for sushi rolling included on the back, this is a must-have for any burgeoning sushi aficionado! Mat measures 24cm by 24cm.

ごはんJapanese rice

たくあんTakuan

みそ汁Miso soup

漬物 picles

Tsukemono=Pickles are an eternally popular Japanese condiment with many varieties to choose from. These packets of pickles are a regular sight in most Japanese refrigerators because of their generous sizing, fantastic flavour, convenience and fresh authenticity.

おにぎりOnigiri

Onigiri are balls of rice, usually wrapped with nori seaweed and containing a meat or vegetable filling. Much like sandwiches in the West, onigiri are readily available in convenience stores across Japan and are great for a quick and easy snack. Aesthetically pleasing and really tasty, they are a fun and filling lternative to sandwiches for lunch.

ふりかけFurikake

Furikake is something of a way of life in Japan. Cheap to buy and easy to use, it flavours many a bowl of rice or onigiri rice ball all over the country.

わかめWakame

Add body to your soups and salads with this dried and shredded wakame seaweed. Mild and slightly sweet in flavour, these flakes of dried wakame expand and rehydrate when added to water, becoming a welcome source of nutrients and an additional element of texture in your cooking.

抹茶Matcha

Matcha is made by grinding high quality tea leaves, called tencha. Because matcha is the actual tea leaf as opposed to a tea leaf infusion, the extra nutritional benefits of the leaf itself are also there for the taking! Rich in antioxidants, research has shown matcha can boost metabolism and help reduce cholesterol levels. And it is delicious to boot!

とんかつソースTonkatsu sauce

Bull-Dog produce some of Japan’s favourite brown sauces. Bull-Dog sauces are dark, rich, sweet-savoury brown sauces made with vegetables and fruit that go fantastically in curries, on meat, okonomiyaki, omelettes, tonkatsu and simple plain rice. This Vegetable&Fruit Tonkatsu Sauce is, yes you’ve guessed it, perfect for tonkatsu (cutlet) meat!

ざるそば Soba

Cool down the Japanese way with this zaru soba chilled noodles recipe. Zaru soba is a delicious summer noodle dish, made from chilled buckwheat noodles and served with a light dipping soup called tsuyu. Simple, light, and easy to make, this immensely popular Japanese dish is best enjoyed during the hottest of summer days.

かつおぶしKatsuobushi

Only specially-selected bonito fish have been used to ensure maximum flavour. Sprinkle onto your okonomiyaki and takoyaki, or use to make dashi soup stock.

七味とうがらしShichimi

Bring extra heat and flavour to your dishes with this Seven Spice blend. Known in Japanese as Shichimi, or Nanami, this seven spice blend combines red pepper, sansho pepper, roasted orange peel, black and white sesame seeds, seaweed and ginger for a complex mixture of aromatic, savoury, and spicy flavours.

わさび粉Wasabi powder

Powdered wasabi needs to be mixed with water to make a paste and can often have a stronger flavour than that bought readymade.

梅干Umeboshi

Highly versatile it is eaten with rice, used in cuisine as a garnish, shredded and eaten with chicken and seafood, or used to preserve food in bento boxes. Japanese plums, or ‘ume’ are picked when still immature, pickled in salt and packed with Shiso leaves for their red colour. Great with rice and Sake or Shochu.Contains no artificial ingredients or colourings.

日本酒Sake

Sake is made by fermenting sake rice with koji; a mould that grows on rice. The flavour of sake varies depending on different variables, such as how much the rice has been milled/polished, and whether or not distilled alcohol has been added.