Discover at the best price our wide selection of sake and teas made in Japan
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.
Discover different brands of famous alcohol-free drinks in Japan!
Rice is the basic ingredient of the Japanese diet, and certainly the most consumed in Japan. We can distinguish 2 families: the ordinary rice called Uruchimai and the Mochigome, which is more sticky.
Japanese Curry is of Indian origin, but is one of the most popular dishes in Japanese cuisine. Compared to its Indian equivalent, it is darker, thicker and less spicy. It can be served with rice or noodles.
Everything you need to enhance your favorite Japanese dishes: Furikake, sesame seeds, wasabi,...
To enhance the taste of your dishes, or as an ingredient in many Japanese preparations, sauces and their unique flavors are a must. Choose from our selection of products.
Discover the new flavors of many Japanese sweets: Mochi, Dorayaki, Melon Pan, Cakes, Candies ...
Discover a wide choice of Japanese savory cakes and cookies, ideal for an aperitif!
Famous for its sake and whisky, Japan also offers Japanese liqueurs made from plum, peach, yuzu, apricot, tangerine and even melon. The best known are "umeshu", a Japanese plum liqueur, "yuzushu" made from yuzu lemon and finally "momoshu", a Japanese peach liqueur. As the basic alcohols are very often low in alcohol content, these Japanese liqueurs very rarely exceed 20%.
Discover diverse and varied instant pasta and noodles for quick meals. Ramen, udon, soba ... taste the Japanese richness!
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.
Miso soup is a famous traditional Japanese recipe. The broth is made from miso (fermented and salted flavoured soybean paste) and dashi (fish stock).