Dressing

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.

This japanese sauce is natural, delicious, unctuous, representative of the Japanese taste. The miso brings sweetness and velvety, the yuzu fruity and tart notes,...

Shiso (or perilla) is a traditional Japanese herb with a fresh, fruity, slightly minty aroma. Red variety, known as Aka Shiso, has purple leaves and pink flowers. Shiso is high in vitamin A and vitamin C, and is used to season Japanese dishes such as sushi, sashimi, tempura and umeboshi plums.

This vinaigrette is a sure value for your preparations.

Our artisan, Yuasa Farm, has been producing ume at the foot of Mount Haruna in Takasaki City, Gunma Prefecture, for over 100 years, since the 1900s. Less than 1% of umeboshi in Japan is certified organic and processed organically. This kakeru ume sauce is made by fermenting plums in salt and diluting them with the resulting liquid. It is ideal for adding flavor to salad...

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,...

Choko Syouyu’s house offers a naturally fermented soy sauce , in the respect of the Japanese traditions.

Yakitori (yaki = grilled, tori = chicken) are traditionally grilled chicken skewers made up of pieces of meat from all chicken parts, such as breasts, thighs, skin, liver and other giblets.