Ponzu vinegar with refreshing sourness of Kabosu, perfect for pork shabu-shabu, salads and other refreshing dishes.

Enjoy with Nabe (hot pot) and salads.

Oil dressing that has balanced acidity, aroma, and flavour.

Seet and sour soy sauce making a perfect combo with meat dishes.

Sweet soy sauce perfect with Natto and raw egg on rice.

Dark soy sauce that goes will with Sashimi and Sushi.

Hand picked white peach from the Yamanashi region combined with water from the Hyogo region and organic sugar cane.

Hand-picked Ume from plums planted in Wakayama prefecture combined with water from Western Japanese regions.

Hand-picked Yuzu from Shikoku Island combined with water from Western Japanese regions.

Hand-picked in Wakayama and whole-pressed with water from the Hyogo region and organica sugar cane.

Hand-picked Yuzu from Shikoku Island combined with water from the Hyogo region and organic sugar cane.

Miso sweetened with japanese pork, garlic, ginger, and brown sugar. Goes well with hot rice and vegetables.

Miso accented with tangy yuzu kosho, very rich in flavour.

This knife has a tanto profile tip that gives the knife a unique and eye-catching aesthetic. The knife is a versatile kitchen knife that can be used for chopping, cutting, slicing and dicing.

Japanese VG10 DAMAST steel, 67 layers offers maximum sharpness, edge retention and easy resharpening.

Nori tsukudani with mozuku seaweed.

Raayu that goes well with white rice, dumplings, ramen noodles and vegetables.

Soy sauce mixed with a lot of roasted vegetables, dried young sardine and shiitake.

Soft tasting soy sauce that brigns out the flavours of other ingredients.

Sweet and spicy taste of beef raayu, perfect to combine with rice.

Non-sliced, crispy, spicy, garlic Tsukudani.

Non-sliced garlic Tsukudani perfect for side dishes such as rice and fried rice.

The chef's knife is the workhorse of the kitchen and the knife that is used most often. An indispensable all-purpose kitchen knife that can be used for chopping, cutting, slicing and dicing.