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(3 reviews)
€5.20
€325.00 / Kg
€5.20
€325.00 / Kg
(3 reviews)
Japan has five major nori production areas: Ariake Sea, the Seto Inland Sea, the Aichi, Miyagi and Chiba coastlines.
Most renowned quality of Japanese nori is that produced in Ariake Sea, located in south-western Japan. Fresh water from the many rivers that flow into the sea reduces salt water salinity.
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€5.20
€325.00 / Kg
(3 reviews)
from €15.30
€19.62 / L
€15.30€19.62 / L
Juices
Hassaku is a supposed hybrid of grapefruit (Citrus Maxima) and Satsuma mandarin (Citrus Unshiu).
Its skin is yellow/orange and its pulp pale yellow. It is larger than unshiu mikan and has a soft rind. Although its aroma is light and it contains less juice, it is particularly crunchy with a refreshing taste.
€15.30€19.62 / L
Juices
Hassaku is a supposed hybrid of grapefruit (Citrus Maxima) and Satsuma mandarin (Citrus Unshiu).
Its skin is yellow/orange and its pulp pale yellow. It is larger than unshiu mikan and has a soft rind. Although its aroma is light and it contains less juice, it is particularly crunchy with a refreshing taste.
€15.30€19.62 / L
€7.95
€46.76 / L
(2 reviews)
Sauces for salads and raw vegetables
Rice koji is the basis of traditional Japanese food culture known as "fermentation". Its roots date back to the Nara era (710 to 794).
Rice koji or malted rice is cooked rice that has been inoculated with Aspergillus oryzae, a ferment widely used in Japan.
€7.95
€46.76 / L
(2 reviews)
Sauces for salads and raw vegetables
Rice koji is the basis of traditional Japanese food culture known as "fermentation". Its roots date back to the Nara era (710 to 794).
Rice koji or malted rice is cooked rice that has been inoculated with Aspergillus oryzae, a ferment widely used in Japan.
€7.95
€46.76 / L
(2 reviews)
€11.85
€23.70 / Kg
€11.85€23.70 / Kg
Artisan YEBISU produces six types of rice miso, two types of barley miso and two types of awase (mixed) miso.
All his misos are made using twice as many fermented grains per koji (rice or barley) as soybeans, and tend to be low in salt (around 10%). Misos are generally aged for two to three months for the...
€11.85€23.70 / Kg
Artisan YEBISU produces six types of rice miso, two types of barley miso and two types of awase (mixed) miso.
All his misos are made using twice as many fermented grains per koji (rice or barley) as soybeans, and tend to be low in salt (around 10%). Misos are generally aged for two to three months for the...
€11.85€23.70 / Kg
€9.95
€9.95 / Kg
(4 reviews)
Japanese rice
Fukkurinko is a rice variety developed in Southern part of Hokkaido island, which is characterized by its sweet, savory taste, soft texture, appetizing shine and good stickiness.
This delicious rice with a lower amylose content (stickier) is ideal for sushi, onigiri, fish dishes...
To...
€9.95
€9.95 / Kg
(4 reviews)
Japanese rice
Fukkurinko is a rice variety developed in Southern part of Hokkaido island, which is characterized by its sweet, savory taste, soft texture, appetizing shine and good stickiness.
This delicious rice with a lower amylose content (stickier) is ideal for sushi, onigiri, fish dishes...
To...
€9.95
€9.95 / Kg
(4 reviews)
€8.95
€8.95 / Kg
(18 reviews)
Nanatsuboshi is the variety with the largest yield of any Hokkaido-grown japanese rice .
€8.95
€8.95 / Kg
(18 reviews)
Nanatsuboshi is the variety with the largest yield of any Hokkaido-grown japanese rice .
€8.95
€8.95 / Kg
(18 reviews)
from €6.04-34%
€9.15€27.45 / L
€6.04-34%€27.45 / L€9.15
Ponzu sauce
Ponzu is a Japanese condiment sauce based on soy sauce and citrus juice.
Ponzu Pon de Dore is made with long...
€6.04-34%€27.45 / L€9.15
Ponzu sauce
Ponzu is a Japanese condiment sauce based on soy sauce and citrus juice.
Ponzu Pon de Dore is made with long...
€6.04-34%€27.45 / L€9.15
€6.02-44%
€10.75€30.10 / L
€6.02-44%€30.10 / L€10.75
Toyama Prefecture is famous for its long green onions cultivation. When long green onions are harvested in winter, under the snow, their flavors are particularly concentrated.
Winter-harvested vegetables are known for their richness in free amino acids (547 mg / 100g, high concentration of alanine, glutamate, asparagine, serine,...
€6.02-44%€30.10 / L€10.75
Toyama Prefecture is famous for its long green onions cultivation. When long green onions are harvested in winter, under the snow, their flavors are particularly concentrated.
Winter-harvested vegetables are known for their richness in free amino acids (547 mg / 100g, high concentration of alanine, glutamate, asparagine, serine,...
€6.02-44%€30.10 / L€10.75
from €4.93-29%
€6.95€23.48 / L
€4.93-29%€23.48 / L€6.95
Salted soy sauce
Our artisan Hayakawa Shoyu Miso is said to have been created in 1885 during the Meiji era in Japan.
Its history dates back over 130 years, during which time company has continued to evolve with times, always trying to meet needs of an ever-changing market, but never wavering in its determination to produce best possible...
€4.93-29%€23.48 / L€6.95
Salted soy sauce
Our artisan Hayakawa Shoyu Miso is said to have been created in 1885 during the Meiji era in Japan.
Its history dates back over 130 years, during which time company has continued to evolve with times, always trying to meet needs of an ever-changing market, but never wavering in its determination to produce best possible...
€4.93-29%€23.48 / L€6.95
€9.95
€199.00 / L
(8 reviews)
Shoyu soy sauce
This shoyu soy sauce , made in the purest tradition, is married to Nigari which preserves its flavor and enriches it with deep notes.
€9.95
€199.00 / L
(8 reviews)
Shoyu soy sauce
This shoyu soy sauce , made in the purest tradition, is married to Nigari which preserves its flavor and enriches it with deep notes.
€9.95
€199.00 / L
(8 reviews)
Store information
location_onNishikidori
140 rue Georges Guynemer
ZAC de l'Aéropôle
44150 Ancenis
France
140 rue Georges Guynemer
ZAC de l'Aéropôle
44150 Ancenis
France
emailsav@nishikidori.com
printOuvert de 5h à midi

ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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