Discover here various types of sake, the traditional alcohol of Japan to taste before, during or after the meal.
Beverage imported by the Dutch, it was during the Edo era (1600-1868) that Japan discovered beer. The first Japanese beer is produced in 1853 by Doctor Komin Kawamoto who applies the Dutch distillation method. Beer is the first alcohol produced in Japan. In 2010, the country produced 3.5 billion litres of beer, compared to 500 million for shôchû and 425 million for sake. It is also Japan's best-selling alcoholic beverage. The best-known brands are Sapporo, Coedo, Kirin Ichiban and Asahi.
Of Indian origin, curry is one of the most popular ingredients in Japanese cuisine. It is darker, thicker, and less spicy than its Indian counterpart and is usually served with rice or noodles.
Everything you need to enhance your favorite Japanese dishes: Furikake, sesame seeds, wasabi...
Choose from our selection of products the sauces that will complement your Japanese dishes.
Discover a wide choice of Japanese savory cakes and cookies, ideal for an aperitif!
Discover the original flavors of many Japanese sweets: Mochi, Dorayaki, Melon Pan, Cakes, Sweets...
Renowned for its sake and whiskey, Japan also offers Japanese liqueurs of plum, peach, yuzu, apricot, tangerine and even melon. The best known are "umeshu", Japanese plum liqueur, "yuzushu" made from yuzu lemon and finally "momoshu", Japanese peach liquor. As the base alcohols are very often low in alcohol, these Japanese liqueurs very rarely exceed 20%.
Discover a variety of pasta and instant noodles for quick meals. Ramen, udon, soba ... taste the Japanese richness!
Discover our range of teas from Japan: sencha, Bancha, Kukicha, Konacha, Hôjicha, Genmaicha, to taste endlessly.
Tofu or soy cheese is a food of Chinese origin, derived from the curdling of soy milk. It is a white, soft, low-odour paste with a rather neutral taste. It is an important part of the Asian diet and is also consumed by vegetarians and vegans. It is obtained by adding a coagulating agent to heat-treated soy milk.
Edible algae are rich in vitamins and minerals and low in colour. Essential for sushi or miso soups, they can also be used in salads or to add flavour to your dishes.