The Teraoka Family JAS certified Soy Sauce Brewery is produced at the soy brewery in the Fujiyama region. It is a naturally brewed soya sauce that has been fermented and matured for more than three years in cedar wood vats at the temperature of the four seasons. JAS CertifiedStore: Keep refrigerated after opening https://www.nipponfood.ch/produkte/lebensmittel-9/sojasaucen-6?d=2
The JAScertified Shoyu soy sauce is characterised by its excellent quality and is of course GMO-free. The Shoyu Hyakusen seal recognises it as one of the 100 best soy sauces of its kind. It is also certified with the JAS label. Shoda JAS soy sauce has a fine aroma, an appealing colour and a rich umami flavour. It is produced in Tatebayashi, a town in the Japanese prefecture of Gunma. Storage: Store in a cool place after opening. https://www.nipponfood.ch/search?q=Shoda https://www.shoda.co.jp/en/
This extremely fine seasoning sauce can be used universally. It contains no additives and is completely natural. Can also be used as a teriyaki sauce, simply dilute with soya sauce or Mirin. Store: Keep refrigerated after opening, https://www.nipponfood.ch/produkte/lebensmittel-9/saucen-marinaden-162/gewuerzsauce-teriyakisauce-633?q=Mirin&p=0&d=0https://sesamepaste.jp/en/
Fine, spicy sesame oil, enriched with chilli, other spices and sesame seeds, is ideal for seasoning dishes or as an addition to ramen. It gives dishes a finely rounded, spicy flavour. Mega delicius Storage: Keep refrigerated after opening GOMA - MANIA https://www.nipponfood.ch/search?q=645
This sauce skilfully combines sesame paste with yuzu, the Japanese lemon, and vinegar to create a harmonious blend. The refreshing citrus flavour of yuzu and the nutty taste of sesame give salads, vegetables and grilled meat or fish an elegant and delicious touch. With no artificial additives or colourings, this high-quality dressing is a healthy and tasty option. The sesame yuzu dressing is ideal for marinating salads or as a sauce for grilled meat and vegetables and has a JAS certification. Once opened, keep refrigerated https://www.nipponfood.ch/search?q=Sesam+yuz https://sennari-oochi.com/collections/organic
After filling the tofu mould/container with soy milk, it is quickly sealed, heated and then cooled to ensure a shelf life of 30 days without preservatives. The soya milk is made from 50% local soya beans from Agano City and 50% soya beans from Hokkaido and retains the natural sweetness of the beans. A really fine and delicate Silktofu. Storage: Always keep chilled in the refrigerator, Shelf life: See date (approx. 1 month after arrival) Superfine silken tofu from Niigata An item that sells out quickly https://sasakami.com/
After filling the sojamilk mould/container with soy milk, it is quickly sealed, heated and then cooled to ensure a shelf life of 30 days without preservatives. The soya milk is made from 50% local soya beans from Agano City and 50% soya beans from Hokkaido and retains the natural sweetness of the beans. Storage: Always keep chilled in the refrigerator, Shelf life: See date (approx. 1 month after arrival) Superfine silken milk from Niigata An item that sells out quickly https://www.nipponfood.ch/search?q=Soja https://sasakami.com/
The naturally Rice Koji salt - Shio-Koji is used to ferment vegetables, meat and fish and as a seasoning for these dishes. Storage: always keep refrigerated https://www.nipponfood.ch/search?q=Salz+Reis https://www.k-daichi.com/
Hon Mirin is much more than just a sweet spice: it stands for the combination of tradition, quality and pride in Japanese cuisine. Mikawa Mirin is made exclusively from domestically produced, JAS-certified rice. The JAS certification guarantees not only the highest quality, but also compliance with strict ecological standards in cultivation. The traditional brewing method from Mikawa, which has been cultivated for over 200 years, reflects the deep respect for craftsmanship and nature. In this brewery, which has dedicated itself with great dedication to mirin, a product is created that inspires with its natural sweetness, umami and characteristic rice aroma - a real symbol of Japanese pride and traditional food culture. This Mirin is JAS certified Rice Shochu 13.5%Vol without additives Storage: Once opened, it should be kept refrigerate https://www.nipponfood.ch/search?q=mirin https://mikawamirin.jp/en/history/
Hatana Miso is a speciality that is produced by the family. The flavour of this type of miso has been preserved for over 100 years and comes from a time without additives. We attach great importance to quality in the preparation and the ingredients are selected with particular care. The soya beans used come from Toyomasari, the rice from Tokushima and the salt from Naruto. This miso paste has a strong flavour and a fine umami taste. To preserve its quality, the product should be protected from sunlight, stored in a cool place and consumed quickly after opening. Storage: store in a cool,, protected from the sun. https://www.nipponfood.ch/search?q=MIso https://hatana.jp/group/miso/
This miso made from 100% soya beans, koji, sea salt (umi no sei) and water is fermented for 36 months. This brewery is a very old traditional manufactory run by father and son. The excellent tamari and miso is characterised by its wide range of flavours. This product is glutenfree. Storage: store in a cool and dry place https://www.nipponfood.ch/search?q=Miso+Sato https://minamigura.com/
Nori is dark green seaweed that is dried and produced as square paper-like sheets. Nori is the most important type of seaweed in Japanese cuisine, including in sushi making. When chopped, nori is used as a condiment in Japanese cuisine. Nori is used for sushi and as a condiment in Japanese cuisine. Seaweed leaves - Yakinori Storage: Room temperature, dry, protected from sunlight https://www.nipponfood.ch/search?q=Nori
Seaweed, also known as wakame, is known for its slightly salty flavour and variable consistency, which can range from crunchy to tender. Fresh wakame seaweed is characterised by a particularly delicate flavour. It is usually bought dried and must be soaked in water for 4-5 minutes before consumption. Soaking causes the fan-shaped leaves to swell and take on an almost fresh texture. Content: 6 x 3 grStorage: Store in a cool, dry place https://www.nipponfood.ch/search?q=Wakame
Japanese sushi ginger, without colorings & preservatives, GLUTEN-FREE, LACTOSE Produced with Japanese cane sugar and Japanese rice vinegar Slightly sweet and medium spicy flavour, light bite, delicate ginger aroma Store: Once opened, it should be kept refrigerated. https://www.nipponfood.ch/search?q=ingwer
Wir freuen uns immer, frischen Wasabianbieten zu können. Diese edle Wurzel wächst 16 Monate lang in fließendem Quellwasser bei einer gleichmäßigen Temperatur von 10°C. Mazuma Wasabi zählt zu den bekanntesten und hochwertigsten Wasabis Japans. Er stammt vor allem aus Wakayama und Nagano, wobei die Region Mazuma in Wakayama namengebend ist. Typisch für Mazuma Wasabi ist sein starkes Aroma, die milde Schärfe und die angenehme, leicht gräuliche, hell grünliche Farbe. Passt zu Sashimi, Sushi, grilliertem Fisch und Steak, Dressings und vielen anderen Gerichten. Lagerung: gekühlt, täglicher Papierwechsel https://www.nipponfood.ch/search?q=wasabi https://www.youtube.com/watch?v=_eZaDTcAeHo
Tonburi - Houkigi seeds (Koshia scoparia) from Akita are small, black-green beads with a diameter of 1 to 2 mm. They taste like broccoli and artichoke and have a very crunchy texture. In Japanese shojin-ryori cuisine, they are referred to as the caviar of the fields. Tonburi works well as an accompaniment to smoked fish or pickled in mayonnaise. It harmonizes with blinis, tofu, sashimi, soy sauce and miso. Season the field caviar just before serving to make the most of the crunchiness. Once opened, store in the refrigerator and use quickly! https://www.nipponfood.ch/search?q=Tonburi https://ja-akitakita.jp/farming-and-life_products-tonburi/
Black sesame oil is a traditional product from the Yamada company. It is characterised by a pleasant, intense flavour and a rich aroma that adds depth even to strong spices and foods. As today`s consumers often prefer mild sesame oil, we have conducted numerous trials to produce an oil that is less bitter but still aromatic. The use of black sesame seeds from a specific region makes it possible to obtain a mild yet incredibly aromatic sesame oil, even after prolonged roasting. Storage: Store in a cool, dry place, protected from the sun https://www.nipponfood.ch/search?q=sesam https://sesamepaste.jp/en/
The Kito region in Tokushima is famous for its high-quality yuzu, which is known under the ‘Kito Yuzu’ brand. The special climate, the calcareous soil and the sustainable cultivation without the use of pesticides, chemical fertilisers or animal manure by our contract farmers give the fruit an intense aroma and a particularly fine taste. Our yuzu products are therefore of the highest quality and are valued by consumers for their purity and natural flavour. JAS Certified Storage: after opening, keep refrigerated, protect from sunlight https://www.nipponfood.ch/search?q=yuzu https://www.kitomura.jp/organic.html
Yuzu is a citrus fruit characterised by its unique, intense aroma, distinctive taste and high vitamin C content - three times as much as a lemon. We present our natural yuzu juice appel vinegar drink, imported directly from Kyushu, Japan. It unfolds an intense flavour that presents itself as a perfectly balanced, bittersweet blend of strong lime and nuances of grapefruit and mandarin. Our juice is available pure or flavoured with honey and apple cider vinegar - an exclusive combination that you will only find here. It is ideal for enriching salad dressings, clear soups or dips and creating a new flavour experience. It is also an excellent component for cocktails, emphasising their freshness and sweetness. A particularly harmonious combination is achieved by combining yuzu with gin and tonic water. https://www.nipponfood.ch/search?q=yuzu
This special wholemeal drinking rice vinegar is made from fermented wholemeal rice and shiso leaves, a Japanese basil, and natural additives (honey) using traditional methods. For sushi rice: add 1 tsp salt to taste and stir. Cook 300g rice. At the end, drizzle 70-100ml rice vinegar over it and mix without destroying the individual grains of rice.As a syrup: Dilute with water (hot or cold) as desired. Storage: Store in a cool, dry place https://www.nipponfood.ch/search?q=Aojis http://www.ohyamafoods.co.jp
The Tosakko Ichuba brand attaches great importance to using 100% dried yuzu husk from Kochi Prefecture. This product can be used as a base for desserts, cake decoration or as an infusion in teas. It is a versatile product that can be processed excellently. Storage: store in a cool and dry place, protect from sunlight https://www.nipponfood.ch/search?q=yuzu
Compared to well-known rice brands such as Koshihikari, the grain size of Ryu no Hitomi rice is 1.5 times larger. When cooked, it has a sweet flavour, good stickiness and a very tasty aroma. Only Ryu no Hitomi rice that meets the strict criteria for quality, flavour and grain size is offered for sale and shipped. Storage: Store in a cool, dry place. https://www.nipponfood.ch/search?q=Ryu+no https://ryunohitomi.jp/
Koshihikari rice, known as the best rice variety in Japan, is grown naturally. Sasakami, a pioneer of the organic movement in Niigata, has persuaded many local farmers to join this trend, which has been a success both for the farmers and for nature, which has been able to recover and develop into a new biosphere. Koshihikari rice, grown in the Uonuma region of Niigata Prefecture, is one of the most expensive rice varieties in Japan. Storage: Store in a cool, dry place the rice is JAS certified https://www.nipponfood.ch/search?q=rEIS+NIIG https://www.yumenotani.com/
This Japanese green tea comes from Miyazaki-Ken in Kyushu and is JAS certified grown, cultivated and harvested and with great care. The tea leaves are processed after harvesting according to the old traditional Japanese method. This tea is rich in vitamins and was awarded the gold medal at the Imperial Prize in Japan. The water should be at a temperature of 60-80 °C for preparation. Use 2-3 teaspoons of tea per pot and leave to infuse for 1-2 minutes. Green iced tea is very popular in Japan as a summer refreshment. Pour the same amount of tea into a jug of cold water and leave to stand overnight. JAS Certified Storage: store in a cool, dry place and protect from sunlight. https://www.nipponfood.ch/search?q=Sen+cha
This, JAS-certified matcha is produced by carefully grinding tencha (the raw material for matcha) with a stone mill. The matcha is specially sourced from members of the Wakokai and is produced by Uji farmers in Maruhisa Koyamaen. The ‘Gold’ is characterised by an extremely smooth character and a delicate umami aroma, resulting in a taste with depth and richness. This tea represents the premium class of matcha tea. JAS Zertifikation Storage: dry, cool https://www.nipponfood.ch/search?q=Matcha
High-quality JAS certified matcha, packaged in convenient single-serving sticks. No special tea set required – with water and a bottle, you can enjoy a full-flavoured matcha drink in no time. The matcha comes directly from Japan and impresses with its JAS certified quality. The individual sticks are ideal for on the go and make portioning easy. No accessories are required: simply mix with water in a bottle or glass and enjoy. The intense flavour and bright green colour turn every moment into a mini tea ceremony. Enjoy traditionally grown Japanese organic matcha – always freshly portioned, whether at home, in the office or on the go. JAS Certified Storage: Store in a cool, dry place. https://www.nipponfood.ch/search?q=Matcha https://rokubei-tea.com/
Miyazaki Prefecture is known for the lush nature of the Kyushu Mountains, where many mushrooms have long thrived in the wild. The rich climate and natural conditions are ideal for growing shiitake mushrooms. Carefully selected thick and large ‘Donko-size’ finest dried raw wood shiitake mushrooms. It is a rare Donko shiitake mushroom that can only be harvested for 10~20% of the harvest. The dried shiitake mushrooms from Miyazaki are characterised by their high sugar content (trehalose) and are known for their refreshing sweetness as well as their crunchy and elastic texture. They have a distinct umami flavour, a pleasant aroma and an appealing texture, which has earned them many fans worldwide. These shiitake mushrooms grow on a small plantation in the forest on oak trunks, without any chemical additives. They are of very good quality. Storage: Store in a cool and dry place Soak in water for 5-7 hours before use, depending on size https://www.nipponfood.ch/search?q=Shiitake
The legendary sake, which disappeared from the market around 30 years ago, has passed through time ... A warehouse burned down back then. Thirty years later, a lost tank containing this sake was discovered during renovation work. The fire gave the sake a slight smoky flavour. It is a luxurious SAKE with a beautiful, clear, amber colour woven by time and a deep aroma like maple and Shaoxing wine. Classification: none Alcohol content: 15 % Vol. Rice polished: unknown Storage: Store refrigerated after opening https://www.nipponfood.ch/produkte/sake-3/sake-spezial-93?d=2 https://oochi.saiki.jp/
When pouring, the special green-yellow color catches the eye. The aroma is reminiscent of white flowers and citrus fruits, the taste is sweet and sour with a fine nutty note. The yeast used, known from Burgundy white wine, gives a fresh, lemony aroma and rounds off the sake with the rich taste created by the second bottle fermentation. Depending on the drinking temperature, the acidity or sweetness intensifies and the umami of the rice comes into its own differently - a sake with dramatic change. Recommended pairing: Pan-fried dishes, grilled meat, vegetables Classification: Origine Sparkling Sake JP - Honnama Alcohol content: 12.00 % vol. Rice polished to: 60 % Rice variety: Yamada Nishiki Storage: keep refrigeratedhttps://www.nipponfood.ch/search?q=Abysse
IMPRESSION N - Special Edition (Miyabi no Tomo Nakadori) Junmai Daiginjo Genshu produced using the Muroka Jikakumi technique, which gives the sake a fresh tingle. From the press without filter directly into the bottle via a short continuous pasteurisation and into the fridge. Nose fruity aroma, pear, muscat, cassis sauvignon blanc. Palate very tingling, elegant sweetness and acidity followed by soft umami, tart and dry, long finish of chestnuts. Own Kobo Classification: Junmai Daiginjo Genshu / Muroka-Chokukumi Alcohol content: 16.00 % vol. Rice polished to: 50 % Rice: Yamadanishiki from Mie Storage: keep refrigerated https://www.nipponfood.ch/search?q=Zaku
Vintage: 2024 In 2009, the first sake with a single-digit rice polishing content was launched in Japan. We brewed Zankyo with our newly built rice polishing machine and asked ourselves 'how far can we push the rice polishing' and 'how will the final product taste?' The sake was brewed with the technical mindset of suppressing the ginjo aroma derived from yeast and experimenting with the core flavor of the rice. At that time, the polishing share of rice was 9%, but it has developed from 9% to 8% and today to 7%. It is an infinitely pure, beautifully translucent sake of the highest quality. Object Class: Junmai Daiginjo Alcohol content: 16.00 % Vol. Rice polished to: 7 % Rice variety; Rice: Kuranohana SMV+/-0, acidity 1.5, amino acid 0.7 Storage: keep refrigerated https://www.nipponfood.ch/search?q=2866