• YAMASHIN SANGYO
• Natural Sansho grape berries
• Sansho grape berry powder 10 gr.
• Sansho grape berries dried on the stalk
• SHISO NO HOHOEMI red shiso juice
• Dried Kiku Abôkyû chrysanthemum petals
• Umé vinegar red shiso
• Freeze dried Uméboshis plum petals
• Umé plum and shiso powdered vinegar
• Kyo-shichimi (Kyoto style 7-spice mix)
• Black Kuro-yakumi shichino
• Yuzu-shichimi (Kyoto & yuzu style 7-spice mix)
• Ito aonori (enteromorpha)
• Sansho grape berry powder 100 gr.
• Whole freeze dried salted Sakura cherry blossom
• SAKURA cherry blossom powder
• Freez dried salted SAKURA cherry blossom flakes
• Salted SAKURA chery blossom

• SAKURA cherry blossom salt

• Umeboshi plum purée
• FREEZE DRIED SLICED YUZU
• Yuzusco
• Candied sansho grape berries
• Sansho grape berry jam
• Sansho grape berry paste
• Sansho grape berry tsukudani
• finely ground AOMORI “HIROSAKI SHIMIZUMORI NAMBA AOC”
• medium ground AOMORI “HIROSAKI SHIMIZUMORI NAMBA AOC” pepper
• PREMIUM YUZU POWDER 50 GR
• PREMIUM YUZU POWDER 500 GR
• PREMIUM YUZU POWDER 5000 GR
• SHISO NO HOHOEMI green shiso juice
• Akita TONBURI or "caviar" of the fields 170gr
• Akita TONBURI or "caviar" of the fields 300gr
• JUNSAÏ, large leaves
• FURIKAKE SHISOKATSUO
• RA-YU RICE OIL SEASONING
• KUMEJIMA SHICHIMI KOSHO
• YUZU KOSHO 50 Gr
• YUZU KOSHO 500 Gr
• ST7
• Smoked finely ground AOMORI “HIROSAKI SHIMIZUMORI NAMBA AOC”
• finely ground AOMORI “HIROSAKI SHIMIZUMORI NAMBA AOC”with garlic

Appetizer
Did you know that when the sakura cherry tree is in blossom, the leaf exhales a delicious perfume? And that this leaf develops a powerful aroma which is very close to that of the blossom? Experts in the matter, Yamashin Sangyo master craftsmen rigorously select the best leaves and put them in a brine to retain their perfume and taste.

Perfectly suits
This deliciously fragrant salt will sublimely season fried food and other tempura, grilled or steamed fish...