Gently cleanse the skin, with the same weak acidity as the skin, refreshing, moisturizing and not sticky Thick and smooth foam cares for the skin, with a natural citrus scent
Daisho Japanese Yakiniku Sauce for your favourite Dish \nPerfect for Wagyu Cubes, Angus Steak, and recommended for grilling also on any chicken, pork or seafoods dishes that bursts out flavorful
Enjoy the traditional taste of sake. It is made with flavorful components that are produced from Shirasuri. Enjoy the taste of it when it’s warm, hot or cold or have
Matcha is finely ground powder of specially grown and processed green tea leaves. Enjoy the refreshing taste of tea blends and flavors of matcha with this green tea powder to
A potato starch powder made from processed starch extracted from potatoes. Suitable for deep-fry meat dishes like chicken and use to thicken and make a sticky texture of sauce or
Kagome tomato ketchup is made with selected tomatoes, sugar, vinegar, salt, onion, spices. No coloring and preservatives are used. Enjoy it as a dipping sauce for deep-fried foods such as
It is a Japanese buckwheat noodle. It has a rich and strong chewy texture that is ideal for hot and cold serving noodles. Enjoy your noodle dish with a mixture
Kikkoman's soy sauce is a classic, naturally brewed soy sauce from Japan. The soysauce is brewed according to a traditional recipe with the four pure ingredients soy, wheat, water, alcohol
Kikkoman's soy sauce is a classic, naturally brewed soy sauce from Japan. The soysauce is brewed according to a traditional recipe with the four pure ingredients soy, wheat, water, alcohol
Umami Seasoning with rich umami taste is pure monosodium glutamate made from crops like sugarcane, cassava and tapioca. This brings out the savory-deliciousness of any kind of dish through the
Aka Kirishima uses purple Murasaki Masari sweet potato, rich in polyphenols which react with the citric acid generated by the shochu koji to produce a bright red color that gives
Aka Kirishima uses purple Murasaki Masari sweet potato, rich in polyphenols which react with the citric acid generated by the shochu koji to produce a bright red color that gives
