Dashi Soy Sauce, Shio Kombu and Chirimen Sansho set

Shio kombu can be used as-is as a rice topping or in ochazuke (tea over rice), as well as a wide variety of other dishes.

240 days

Store in a cool, dry place, avoid direct sunlight and consume as soon as possible after opening.

25g

Dried Kelp(Hokkaido, Japan), Processed Soy Sauce(Soy Sauce(Contains Wheat and Soybeans), Mirin, Salt, High-Fructose Corn Syrup, etc.(Contains Mackerel)), Sugar, Reduced Starch Syrup, Salt, Vinegar(Contains Wheat), Malt Starch Syrup／Compound Seasoning(Amino Acids, etc.).

Wheat, Soybeans, Fish(Mackerel, Tuna)

This displayed value is an estimate.

Product of Japan

Enjoy with freshly cooked rice, ochazuke (tea over rice), okayu (rice porridge), or even by itself as a snack. It also makes a good topping for pasta and hiyayakko (cold tofu).

365 days

Store in a cool, dry place. Avoid direct sunlight. Refrigerate after opening and consume as soon as possible.

50g

Dried Young Sardines(Manufactured in Japan), Japanese Pepper, Processed Soy Sauce(Soy Sauce, Mirin, Salt, High- Corn Syrup, etc.)(Contains Wheat, Mackerel, Soybeans),  Reduced Starch Syrup, Hydrolyzed Protein, Sugar, Dried Skipjack Tuna Extract／Compound Seasoning(Amino Acids, etc.).

Q: What is Japanese pepper (Green sansho pepper)?
A: Sansho (Zanthoxylum piperitum) is a Japanese deciduous shrub of the citrus family Rutaceae. It is found throughout Japan from Hokkaido in the north to Yakushima south of Kyushu, as well as in the southern part of the Korean peninsula.
Green sansho pepper is harvested in May to June when the pepper is still underripe and is said to have the strongest fragrance and pungency.
The color of the sansho pepper changes as it ripens, so green sansho pepper can only be harvested in the short period before that point.

Wheat, Soybeans, Fish(Mackerel, Tuna)

This displayed value is an estimate.

Product of Japan