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Green Yuzu Kosho 150g - Additive Free, 100% Ingredients Made In Japan

Yuzu Kosho, Born In The Town Of Hagi Do you know about a town called Hagi in Yamaguchi Prefecture? The town is surrounded by the Sea of Japan and the...
¥990
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Red Yuzu Kosho 150g - Additive Free, 100% Ingredients Made In Japan

Yuzu Kosho, Born In The Town Of Hagi Do you know about a town called Hagi in Yamaguchi Prefecture? The town is surrounded by the Sea of Japan and the...
¥990
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Kaneso Dashi Stock Packets 10g x 30 Packs - Salt-Free, MSG-Free, Additives-Free, 100% Made in Japan

Japanese additive-free dashi stock packet Only Japan’s domestic ingredients are used for this product, and no salt or chemical seasonings are added. This is a packet type and can be...
¥1,540
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Organic Nanko Umeboshi Grade A 1kg - Grown In Wakayama Prefecture With No Additives, No Pesticides, And No Chemical Fertilizers

100% Organic Ume Plum, Cultivated Without Pesticide And No Chemical Fertilizer The plum used for this umeboshi is a ripe plum cultivated with no pesticides and no chemical fertilizers. Each...
¥3,980
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Kaneso Bonito Flakes, Soft Shavings Japanese Katsuobushi 5g x 10 Bags - For Topping and Katsuo Dashi, Salt-Free, No Chemical Seasoning, 100% Made in Japan

Japanese additive-free katsuobushi bonito flakes Only Japan’s domestic ingredients are used for this product, and no salt or chemical seasonings are added. This can be easily used for everyday cooking.The...
¥550
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Organic Red Ume Plum Vinegar from Wakayama Prefecture 500ml - Pesticide-free and Additives-free

Kawashimaya Ume Plum Vinegar Made from the process of manufacturing 100% organic Nanko-Ume umeboshi (pickled ume/plum). This Ume Plum Vinegar is made by extracting the vinegar component from umeboshi. It...
¥691
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KAWASHIMAYA "Lactic Acid Bacteria Powder" - Probiotic Supplement Taken from Japanese Fermented Foods (100 g)

* Estimation: 1.5 g intake once or twice a day ( contains 210 billion lactic acid bacteria) We do not use any preservatives that harms the body, or any sugar...
¥5,601
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KAWASHIMAYA "Fermented Brown Rice" - Koso Genmai - Aged for 3 days at low temperature (150 g)

Koso Genmai or Enzyme Brown Rice is a brown rice that has been cooked with red beans and salt and then kept warm to ferment for 2-3 days. The biggest...
¥398
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