bamboo charcoal from Japan
Traditional Japanese way of treating water organically. Naturally-occuring minerals in the charcoal (iron, potassium, zinc) absorb into the water, making it much milder in taste and breaking up polymerization. Once piece of charcoal can be used for about 2 months (under normal circumstances) before its effectiveness wears down. Bamboo charcoal can also be used to clean the air (bathrooms, cars, refrigerators), cook food in water (rice), or in a bath.

A 1x3 piece of bamboo charcoal is enough to treat a half liter of water. Charcoal should be pre-washed and boiled for 3 minutes before using. Wash it once a week and dry in the sun for continuous use.

katsuobushi
Cured and smoke-dried skipjack tuna from Shikoku. Produced by the traditional method developed in the Edo period (17th century), which has a molding process at the end. The molding process itself takes a couple of months to a year, which adds rich flavor and taste. Katsuobushi made with utmost care is called Honkarebushi-- the best grade of katsuobushi. Our katsuobushi is particularly made from the back fillet of the fish, very good for producing low-fat, clean, tasteful broth. The aroma of cooking broth with freshly-shaven katsuobushi is very fragrant and appetizing, full of umami-inosinic acid. Katsuobushi can be stored at room temperature in an airy cool environment, or pack it tightly in plastic and a paper bag and refrigerate.

katsuobushi shaver
Hand-crafted oak wood shaver box for preparing katsuobushi.Skilled traditional craftsmanship, composed of a box with a drawer, a plane with a steel blade, and a lid. Four rubber stoppers at the bottom hold the box steadily while you shave the tough katsubushi. Appropriate adjustment of blade from time to time (see the illustration guide inside the box) will enable this sturdy shaver to last for generations.

kuro budo komitsu ni
Best quality black soy beans from the Tamba region of Japan, cooked in sweet syrup

kanten (agar agar)
A vegetarian gelatin substitute made from dried red algae during a laborious hand-made process utilizing pure mountain water in the cold dry winter climate of the Japan Alps. As a zero-calorie ingredient without any sea residue, kanten is versatile and ideal for desserts, hors d'oeuvres, salads, or any recipes calling for a vegetarian gelatin. Kanten solidifies at room temperature and melts at 80 degrees Celsius. Since it does not dissolve with digestive enzymes or intestinal bacteria, it is the ideal intestinal cleanser.

kuzu (starch)
Starch extracted from the roots of the wild kuzu vine. Excellent as a thickener and for producing translucent shiny sauces and soups with a gently pleasant aroma. Kuzu has been used since the 9th century in Japan and is indispensable for making wagashi - traditional sweets served with green tea.

yuzu
Freeze-dried yuzu (Japanese citrus skin) with a refreshing fragrance. This can be used for sauce, dressings, toppings for soup, pickles, jam... or any other cooking. Originally from China, Yuzu is a popular citrus in the Far East Asian countries. Both the skin and the juice are consumed.

amabito no moshio
kiln-roasted salt from the Inland Sea of Japan
Produced with the 1000-year-old method of burning honawara (seaweed), the salt has a smooth mild taste, containing rich nutritious seaweed ingredients as well as minerals like calcium, potassium, and magnesium.

shichimi togarashi
traditional 7-spice mix
A medium-hot spice condiment with a yuzu citrus flavor. It is a mix of pepper, ginger, orange peel, sesami, sansho, shiso, and hemp seeds.

wasabi
japanese dried horseradish
Fine powdered dried horseradish. Dissolve with luke-warm water to enhance fresh wasabi flavor. Together with soy sauce, wasabi is essential for sashimi and sushi and also goes well with other meats. Made by a Kyoto shop with a 350-year history.

karashi
japanese dried mustard
Fine powdered dried mustard. Hotter and spicier than western mustard. Dissolve with luke-warm water to enhance spicy flavor before serving. Perfect for pot-au-feu or any meat or seafood. Made by a long-established shop in Kyoto.

roasted sesami seeds
(black or white)
From a traditional Japanese farm.

takanothume
organic dried japanese chilis
Very spicy.

wasanbon
powder-fine sugar
Traditional sugar that has the fine granularity of powdered sugar and a natural whiteness. Particularly used for wagashi, Japanese sweets. Elaborate hand-ground process leaves a slight molasses residue in the sugar, so that it melts quickly in the mouth.

shunsetsu "yukidoke" tou
"spring snow sugar"
Pure Okinawa brown sugar blended into Ohtori's original sugar, with strong brown sugar flavor aftertaste. Good for cooking seafood or meat and for baking. It imparts a nice flavor.

namasatoh
raw sugar
Japanese raw sugar from sugarcane that is grown in the Saltsunan Islands of Kyushu. The traditional liquid removal process leaves molasses in the sugar. Good for cooking fish and meat.

oni zarame
crystal sugar
Beautiful crystals made over a longer time for coarse crystallization (zarame), which brings lighter sweetness and a nice aftertaste.

muku no seitoh
sucre fits d'etoiles
This sugar has been crystalized 3 times over a period of weeks to produce a light, clear-cut sweetness. Very pure taste. Good for adding to tea and coffee, as well as for jams and syrups. Makes for a unique table sugar.

tiizukui konakuruzaataa
handmade brown powder sugar
Made from sugarcane juice which is cooked, extracted, and cooled. It contains molasses, which are rich in minerals, vitamin,s and flavor. Perfect for baking.

satsunan niontoh
raw processed sugarcane
From the Satsunan islands of Japan. "Ni-on" means "cooked twice" in the refining process. This minimally refined sugar contains more minerals than sugars that are processed for longer. Particularly good for uncooked dishes such as sunomono, vinegar relishes, but also for cooking vegetables, meat, and seafood.

hiden kokutoumitsu
"secret recipe black syrup"
Japanese call brown sugar "black" rather than brown because of its pitch-dark color. This lustrous dark syrup, made with a special recipe from Ohtori, is perfect for Japanese desserts and sweets because of its rich flavor.

namasatou syrup
syrup of namasatou sugar
Easy to use for cooking and for baking cakes and bread. Imparts the same molasses-like flavor as namasatou crystals. Can be used in place of maple syrup on waffles and pancakes.

muku no seitoh syrup
sucre flots d'etoiles
A flavor that is lighter and more refreshing than honey. Perfect for desserts, marinades, and dressings.