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Umami Vegan Dashi Stock 6g×15Packets (Before Before:2026.6.13) YAMASAN KYOTOUJI

Umami Vegan Dashi Stock 6g×15Packets (Before Before:2026.11.30)

(1)

~~$17.99 USD~~From $12.99 USD

Authentic Japanese Curry Roux Powder - Medium Hot 90g(3.1oz)

(19)

$14.30 USD

Discover Authentic Japanese Curry

Japanese curry is one of Japan's most beloved comfort foods. Beyond classic curry rice, it can be enjoyed in many forms, including curry udon, curry bread (kare pan), and more. Thanks to its comforting flavour, versatility, and ease of preparation, Japanese curry has become increasingly popular around the world.

Unlike traditional curry roux, this Vegan Curry Powder Mix lets you create authentic Japanese-style curry without animal-derived ingredients, wheat, or added oils. Simply dissolve it in water to make rich Japanese curry, or use it as a versatile seasoning for soups, stir-fries, roasted vegetables, rice dishes, and more.

This delicious curry mix is made without animal-derived ingredients, wheat, or added oils, offering a lighter alternative to traditional curry roux.

100% Plant-Based

Made without any animal-derived ingredients, this curry mix delivers rich flavour and deep umami using shiitake mushrooms and kelp. Naturally vegan, it's just as delicious in plant-based dishes as it is in traditional recipes with meat or vegetables.

Aromatic Blend of 14 Spices

Made with 14 carefully selected spices, this curry offers a rich, fragrant aroma that fills your kitchen the moment you open the package.

No Added Oils

Made without added oils or fats, this curry mix delivers rich flavour with a lighter finish. With less oil, cleanup is easier and requires less detergent after cooking.

Gluten Free & Wheat Free

Made with rice flour instead of wheat flour, this curry mix is gluten-free and wheat-free, making it suitable for a wide range of dietary preferences.

More Than Just Curry

This versatile Japanese Curry Powder Mix can be used in a wide variety of dishes:

🍛 Japanese curry

🍜 Curry udon

🥪 Curry bread (Kare Pan)

🍟 Curry fries

🥕 Roasted vegetables

🍚 Fried rice

🥩 Meat seasoning

🥣 Soups

How to Make Basic Japanese Curry

Ingredients (2 servings)

4 tbsp Curry Powder Mix
½ potato
⅔ onion
¼ carrot
1 tbsp vegetable oil

Cut the vegetables into bite-sized pieces.
Heat the vegetable oil in a pot over medium heat. Sauté the onion until softened, then add the potato and carrot and cook for another 2–3 minutes.
Add 150 ml of water and simmer until the vegetables are tender.
Turn off the heat, dissolve this product in another jug or cup with 150 ml of water, add to the pot, and mix well.
Return the pot to the heat and bring to a gentle boil. Reduce the heat to low and simmer for 7–10 minutes, stirring occasionally.

Japanese Semi-Dried Shio Rice Koji 250g(8.8oz)

(16)

$19.70 USD

Bring ‘live’ koji into your everyday cooking.

What is Koji Culture?

Koji culture is the basis of traditional Japanese fermented foods such as miso and soy sauce, used since ancient times.

The enzymes produced by koji culture enhance the umami and sweetness of food, helps support digestion and absorption, and have a prebiotic effect that produces oligosaccharides.

This product is made by adding salt to rice koji and producing them to semi-dry which helps to keep the koji culture alive. Experience a richer umami and a positive effect than dried koji or paste.

Multipurpose Shio Rice Koji

Marinate with meat and more

When marinated with meat or fish, it brings out the umami and sweetness.

Aim for 10% of the weight of the ingredients and adjust to your taste.

Making Fermented Seasoning

Add it to paste or pureed vegetables and let it ferment to create your own original fermented sauce.

It can also be used to make koji pickles.

Add to Soup

Adding it to soups and stews will enhance the umami and richness. Just add it and simmer.

Making Shio Koji

Combine equal amounts of water and salted rice koji in a container.

Place it in a pot of 140°F water overnight, then allow it to ferment naturally.

Homemade Fermented Food Recipes Using Semi-dry Shio Rice Koji

Recipe 1

Lemon Koji Syrup

Ingredients (For 3 lemons) 3 lemons, 1.1 times the weight of lemons granulated sugar, 3tbsp salted rice koji

Cut the lemon 5mm slices and remove the seeds. 2. Starting from the bottom of the container, alternate layer of sugar, and lemon in that order. 3. When you reach the top half of container, layer the lemon, semi-dried salt koji, and sugar in that order, then leave at room temperature with the lid half open. 4. Stir thoroughly once a day. 5. Around 1 week before enjoying.

Recipe 2

Fermented Tomato Sauce

Ingredients (For 1 can of tomatoes) 1 can of tomatoes(400g) [A] 40g semi-dry salted rice koji, 1tbsp vinegar, 1tbsp mirin

Add the tomatoes and [A] in a container, leave the lid half open, and leave it at room temperature. 2. Stir thoroughly once a day. 3. It will be ready in about 5 days, then close the lid and store in the refrigerator.

Recipe 3

Fermented Tomato Soup with Cod and Potatoes

Ingredients (2servings) 2 cloves of garlic, 180g potatoes, 140g celery, 3tbsp fermented tomato soup(recipe2), 200ml water, 2 pieces of cod, 3/4 tsp salt

Chop the garlic and fry in a pan with olive oil. 2. Add the cut and soaked potatoes and finely chopped celery and stir-fry, then add the tomato sauce and water and simmer over medium heat for about 6 minutes. 3. Add the cod and salt and simmer for another 6 minutes.

Recipe 4

Koji Natto

Ingredients (1serving) 10g Dried Natto [A] 1/2 1 tbsp semi-dry salted rice koji, 1tsp Soy Sauce, 2tsp Mirin, 2tsp Cooking Sake

Rehydrate the dried natto. 2. Place the natto in a storage container and stir well. 3. Add [A] and mix well, then refrigerate for one day.

Recipe 5

Turnip & Apples Pickled in Koji

Ingredients (2servings) 200g turnip, A few turnip leaves, 100g apple, 1tbsp semi-dry salted rice koji

Cut the turnip into thin quarter rounds. Cut the turnip leaves into 1.1-inch pieces, boil leaves in salted water, soak them in cold water, and drain them well. 2. Cut the apples into thin slices with the skin on, dip them in salt water, and drain. 3. Put steps 1 and 2 and the rice koji into a food bag and knead well. Remove the air and leave it in the refrigerator for about 2 days.

Umami Dish Recipes Using Semi-dry Shio Rice Koji

Recipe 6

Avocado and Shrimp Pasta with Koji Sauce

Ingredients (2servings) 100g Pasta, 1tbsp olive oil, 10 shrimp, 1/2 avocado [A] 1/2 1tbsp semi-dry salted rice koji, 100ml soy milk, 15g cream cheese

Mash half of the avocado and cut the other half into bite-sized pieces. Boil the pasta. 2. Add olive oil to a frying pan and fry the shrimp. 3. Once the shrimp is cooked through, add the avocado and [A] and mix until the cheese is melted. 4. Add the pasta and toss to combine.

Recipe 7

Koji Gratin

Ingredients (2servings) 2 potatoes, 3 slices of ham, 15g Unsalted Butter, 3tbsp Flour, 9.1fl oz Milk, 2/3tbsp salted rice koji, 2tbsp Cheese

Cut the ham into small pieces. Thinly slice the potatoes, boil them until firm, then drain. 2. Place the butter in a pot over low heat and once melted, make a white sauce, add the salt koji and remove from the heat. 3. Add Steps 1 and 2 into an oiled ovenproof dish, sprinkle cheese on top, and bake in a 436°F oven for 12-15 minutes until golden brown.

【The basis of umami and health】 This product is the base of a traditional Japanese fermented food made by adding salt to rice koji, which is made by fermenting steamed rice with koji culture. Koji cultures are essential for making Japanese traditional fermented foods such as miso and soy sauce. This product is made from semi-dried salted rice koji containing live koji cultures, bringing a rich umami to your cooking and a positive effect on your daily life.
【Live Koji Culture】 Live koji cultures contains many digestive enzymes such as amylase and lipase. By marinating meat or fish in it, the live koji cultures softens the ingredients and brings out their umami and natural sweetness. Koji culture acts as a prebiotic, producing nutrients such as oligosaccharides and dietary fiber for beneficial culture (probiotics).
【Easy to Make Fermented Foods】 It can be used as is without soaking in water. The fermentation power of live koji culture is stronger than that of dried koji or paste, resulting in a richer umami flavor. Mix it with vegetables or rub it in to make Japanese-style pickles. Shio koji can be made by adding water and fermenting it. You can also make your own homemade miso by combining it with soybeans.
【No Additives】 Semi-dry salted rice koji is made with only rice koji and salt, and contains no additives. It is gluten-free, MSG-free, sugar-free, and vegan-friendly.
【Versatile】 Semi-dry salted rice koji can be used in a wide variety of dishes other than fermented foods, adding umami to them. Add it directly to soups and stews and simmer. When marinating meat or fish, use 10% of the weight of the ingredients as a guideline and adjust to your liking. The rice part of rice koji is highly nutritious, so eat it without rinsing it off. It is also recommended for pasta sauces and omelets. For details, please see the recipes on the page.

Japanese Rich Umami Dashi Powder 100g(3.5oz)

(16)

$17.89 USD

Dashi Culture and Umami in Japan

Dashi is at the heart of Japanese cuisine.

Dashi is made by extracting umami flavors from natural ingredients, and has an excellent ability to enhance and harmonize the flavors of other ingredients.

It is an indispensable cooking broth in Japanese cuisine!

Our dashi powder stock can be easily and quickly made into authentic dashi by simply dissolving it in hot water. It can also be used for various purposes, such as mixing it into dough or sprinkling it on dishes, and even a small amount will add authentic Japanese flavor to your dishes.

Rich Umami

The natural umami ingredients contained in kelp, bonito, shiitake mushrooms, etc. enhance the flavor and adjust the taste of any dish.

Crafted to be waste-free

This dashi powder can be used in small amounts. It is easy to adjust the flavor to your liking and is convenient to use without waste.

No Additives

This dashi powder is made from 100% natural ingredients and contains no salt, sugar, MSG, or food additives.

Versatile

For ramen, soups, stews, fried foods, and various other dishes. Also convenient for sprinkling over dishes to add flavor and enhance umami.

【Natural Daily Goodness Dashi Powder】 Our dashi powder is made only from natural ingredients, without any salt, sugar, or additives. This versatile dashi seasoning is gentle on the body and contains no unnecessary ingredients, while still providing the rich flavor and aroma of the original ingredients.
【Useable from Small Amounts】 Since it's not a packet type, you can use it in small amounts such as one cup of miso soup. Unlike limited usage such as specific water quantities or single-use packets, this dashi powder is convenient and easy to adjust to your preferred flavor. Just scoop from the bag and add to your food – it easily add flavor and richness to your everyday dishes without any additional.
【Synergistic Effect Of Umami】 This dashi powder contains all the typical umami components: kelp (glutamic acid), bonito and other fish (inosinic acid), and shiitake mushrooms (guanylic acid). It has been reported that when these three components are combined, the umami flavor is 7 to 8 times stronger than when each ingredient is used alone, and in Japan this is called the "synergistic effect of umami." This rich umami dashi powder enhances the flavors of ingredients, reduces bitterness and sourness, and balances the taste of your dishes.
【Clean Ingredients】 This dashi powder is gluten-free and made from 100% natural ingredients, and contains no salt, sugar, MSG, or food additives.
【Multi₋Use】 It can be used in a variety of dishes, including simmered dishes, stir-fries, seasoning fried foods, marinades, pasta sauces, ramen, udon, etc. It is also recommended as a sprinkle on various dishes to add aroma and umami.

Japanese Yomogi (Mugwort) Powder

(3)

From $29.00 USD

Mulberry Leaf Powder 100g

(6)

$26.00 USD

Yuzu Juice Powder

(12)

From $26.38 USD

Fragrant Japanese citrus “yuzu” is widely used in desserts, drinks, and as a seasoning in Japanese cuisine. In an easy-to-use powdered form, it lets you effortlessly add a touch of authentic Japanese aroma to your dishes.

Add a refreshing aroma and tartness to your dishes

The fresh aroma and acidity of yuzu is recognized by chefs around the world and used in a variety of dishes.

Our yuzu powder is made from yuzu juice, and unlike yuzu peel, it has less bitterness and fresh, zesty taste.

It adds a rich yuzu flavor to a variety of dishes, including sweets, meals, and drinks.

Features of Yuzu Juice Powder

Yuzu from Kochi, Japan

Kochi Prefecture is the number one producer of branded yuzu in Japan, growing about 50% of the yuzu produced in the country.

Can be sprinkled on food

Simply sprinkle it on pasta, salad, yogurt, fruit, ice cream, etc. to add a refreshing taste and aroma.

Versatile

It is ideal for cookies, cakes, and other sweets, as well as for use as an ingredient in dressings and dipping sauces.

Nutrients

Yuzu juice contains nutrients that are good for health and beauty, such as vitamin C, vitamin E, calcium, and potassium.

Recipes for Cooking, Sweets, and Seasonings Using Yuzu Juice Powder

Yuzu Juice Shakin' Flavor French Fries
Ingredients (2servings) 200g French fries [A] 1tsp Salt, 2tsp yuzu juice powder, black pepper to taste

1. Deep fry the fries in 180°C oil until crispy, then drain well on kitchen paper. 2. Mix [A] in a plastic bag. 3. Add the fries from step 1 and shake.

*After plating, sprinkle additional yuzu juice powder to taste.
Japanese-Style Pickled Turnip with Yuzu Juice Powder

Ingredients (4servings) 180g Turnip, 10g turnip leaves [A] 1 tbsp Vinegar, 1 tsp sugar, 1 tsp shredded kelp, 1/4 tsp salt, 1/4 tsp dashi powder, 1/2 tsp yuzu juice powder

1. Peel the turnip and cut it into bite-sized pieces. Finely chop the turnip leaves. 2. Put step 1 and [A] into a plastic bag, gently knead to mix, remove air, and refrigerate. 3. Let it soak in the water that comes out of the turnip. We recommend eating it after marinating for at least half a day.
Yuzu-Flavored Spaghetti Peperoncino

Ingredients (2servings) 200g Spaghetti, 200g chicken thigh, 55g broccoli, 1/2 1 tbsp olive oil, 1tsp salt, [A] 1tbsp Yuzu kosho, 1tbsp yuzu juice powder
1. Cut the chicken into bite-sized pieces and rub in [A]. Boil the spaghetti. 2. Fry the chicken skin-side down. Once the meat is cooked through, sprinkle with 1/2 tsp of salt. 3. Add the broccoli and stir fry. Once cooked, add the pasta and 1 tbsp of cooking water and mix well. Sprinkle with the remaining salt and mix well.
  
  Recipe 2
  Yuzu and White Miso Pancakes
  
  Ingredients (2servings) 120g Pancake mix, 25g white miso paste, 75ml soy milk, 1 egg, 1/2 1 tbsp yuzu juice powder
  
  1. Place all ingredients in a bowl and mix well. 2. Heat oil in a frying pan, add all of step 1 and cover. 3. When you smell it cooking, flip it over and cover it. 4. Shake the frying pan after 1 minute, and if the pancake moves, cover and steam for 2 minutes.
  
  *Cook steps 2 to 4 on very low heat.
  
  Recipe 3
  Chicken Breast with Yuzu Sesame Seasoning
  
  Ingredients (2servings) 200g Chicken breast [A] 1 tbsp sesame paste, 1 tbsp ground sesame, 1/2 tsp yuzu juice powder, 1tsp sugar, 1 tbsp soy sauce, 1 tbsp dashi stock
  
  1. Add [A] to a bowl and mix well. 2. Cut the boiled chicken breast into pieces, place in a bowl, and pour the sauce from step 1 over it.
  
  Recipe 4
  Yuzu Yogurt Bavarian Cream
  
  Ingredients (3servings) 200g Yogurt (sugar free), 1 1/2 tbsp yuzu juice powder, 150ml soy milk, 2.5g powdered gelatin, 1 tbsp sugar
  
  1. Drain the yogurt for half a day or overnight 2. Dissolve the powdered gelatin in 1 tbsp of hot water 3. Add the soy milk and yuzu juice powder to a pot and heat over low heat 4. Once cooked, add step 2 and sugar and mix well until combined 5. Add Step 4 to the bowl containing Step 1 and mix until smooth 6. Pour into cups and chill in the refrigerator until set

Umeboshi 180g(6.35oz)

(20)

$18.30 USD

Shiitake Mushroom Umami Powder 40g(1.41oz)

(6)

$13.91 USD

Yuzu Juice 100ml(3.3floz)

(31)

$14.99 USD

Generally speaking, when it comes to making this kind of pure juice product, mainly there are three methods to squeeze a fruit. One is melting the peel with chemicals, and then squeeze the rest. The other is squeezing the whole part with its outer peel & inner peel by hand or machine. Another is squeezing only with the inner peel after removing the outer peel by hand. To say nothing of the first method, the second & third methods have also the disadvantage. By squeezing with peel, an astringent and oily substances coming from peel are also mixed up in the juice. This product is exceptional. By using originally invented machine, only the part of pulp is squeezed. This method enables only the pure & distinctive flavor of the pulp to be extracted. Compare, taste the difference. ?1. Put in the refrigerator after opening ?2. Because this is 100% pure fruit juice and is not added any chemicals, it is easy to solidify around the top surface. That is no problem for the quality at all, and shake softly to use.

A Symbol of Japanese food flavor

Refreshing Aroma and Sour Taste, Japanese 100% Yuzu Juice

The fresh aroma and acidity of yuzu is recognized by chefs around the world and used in a variety of dishes.

Our Yuzu juice is 100% pure juice squeezed from ripe Yuzu.

It is a natural flavor that has almost no unpleasant taste and gives a refreshing aroma and acidity to dishes, sweets, and drinks.

Unique characteristic of Yuzu Juice

Natural　Flavor

100% yuzu juice with no additives, moderately adjusted for peel oil.

You can enjoy its fresh, clean aroma and acidity as if it were squeezed by hand.

Refreshing Aroma

Yuzu's refreshing aroma is said to be the most relaxing of all citrus fruits

Sour Taste

Yuzu juice has a strong sour taste and can be enjoyed as an ingredient in various dishes and drinks instead of vinegar.

Nutrients

Yuzu juice contains nutrients that are good for health and beauty, such as vitamin C, vitamin E, calcium, and potassium.

Yuzu is high in Vitamin C

Yuzu juice contains more vitamin C than grapefruit or mandarin oranges, making it a healthy as well as refreshing flavor for cooking.

Recommended dishes and drinks with yuzu juice

Pasta

Add yuzu juice to make pasta with a refreshing aroma and sour taste. Yuzu also goes well with cream pasta and peperoncino.

Lemon Juice Powder

(2)

From $18.00 USD

Lemon Juice Powder

Product Features

Made from real Sicilian lemon juice

No artificial flavors or colors

Gently dried to preserve natural aroma and taste
Fine and smooth powder that doesn’t clump

Bright and refreshing tartness with a clean, citrusy finish
Safe and natural – perfect for drinks and cooking

Product Information

Product Name: Lemon Juice Powder

Ingredients: Dextrin (produced in Japan), lemon juice

Net Weight: 40g

Best Before: Printed on the bottom of the package

Storage Instructions: Store at room temperature away from direct sunlight, heat, and humidity. After opening, reseal tightly and use as soon as possible.

Processed by: Yamasan Co., Ltd.
67 Uji Ichiban, Uji City, Kyoto, Japan

Nutritional Information (per 100g)

Energy	386 kcal
Protein	1.2 g
Fat	0.3 g
Carbohydrate	94.6 g
Salt Equivalent	0.02 g
*Estimated values

Okinawa Kokuto Brown Sugar Powder

(5)

From $16.99 USD

Bullet Points

100% Okinawa-Grown Sugarcane — Made entirely from sugarcane cultivated in Okinawa's mineral-rich, coral-limestone soil, naturally alkaline and packed with calcium, magnesium, and iron.
Harvested at Peak Sweetness — Cut only during the winter months (Dec–Apr) when sugar content peaks, and pressed fresh the same day to preserve quality.
Traditional Open-Kettle Method — Slowly simmered straight from freshly pressed cane juice, with careful settling and filtering — no refining, no additives, no shortcuts.
A Rare Blend from 8 Islands — Only 5–6% of Okinawa's sugarcane becomes kokuto. This blend brings together the distinct character of brown sugar from Iheya, Ie, Aguni, Tarama, Kohama, Iriomote, Hateruma, and Yonaguni islands.
Vegan-Friendly — Produced without any animal-derived processing aids, safe for plant-based diets.
Everyday Umami Booster — Adds deep, rounded sweetness and umami to simmered dishes, curries, baked goods, drinks, and coffee — far beyond what refined sugar can offer.

Product Description

Sourced entirely from sugarcane grown in Okinawa, this kokuto (unrefined brown sugar) powder delivers a clean, aromatic sweetness with real depth of flavor. Okinawa's soil — formed from weathered coral limestone rather than typical mainland bedrock — is naturally rich in calcium, magnesium, and iron. Combined with intense sunlight, seasonal squalls, and sea breezes, this mineral-rich, alkaline soil allows the sugarcane to develop exceptional sweetness and nutritional density.

Harvested at the Right Moment
Sugarcane accumulates the most sugar during the winter months (December through April), which is when it's harvested. Because quality declines quickly after cutting, only the amount needed for that day's production is harvested and pressed while still fresh.

Made the Traditional Way
This kokuto is produced by slowly simmering freshly pressed cane juice — a time-intensive method with no shortcuts. Through careful settling and filtration, the sugar is left unrefined and unprocessed, preserving the natural character of the cane. It's also suitable for those following a vegan diet.

A Rare Blend, Island by Island
Okinawan kokuto is remarkably scarce — only 5–6% of the sugarcane grown in Okinawa is turned into kokuto, and sugar mills once found throughout the prefecture now remain on just eight islands. This product blends kokuto from Iheya, Ie, Aguni, Tarama, Kohama, Iriomote, Hateruma, and Yonaguni — each island contributing its own distinct flavor profile.

An Everyday Flavor Enhancer
With its balance of sweetness, umami, and deep richness, Okinawa kokuto does more than sweeten — it deepens flavor. Use it as a secret ingredient in simmered dishes and curries, or in baked goods and drinks. Stirred into coffee, it pairs beautifully with the bitterness of the coffee for a rich, rounded cup.

Product Details


Product Name	Kokuto Brown Sugar Powder
Ingredients	Sugarcane (Okinawa Prefecture, Japan)
Net Weight	240g
Best By	See bottom of package
Storage	Store in a cool, dark place away from direct sunlight and humidity

Nutrition Facts (per 100g)

Nutrient	Amount
Energy	378 kcal
Protein	1.3g
Fat	0.1g
Carbohydrates	93.2g
Salt Equivalent	0.1g
Potassium	1,110mg
Calcium	240mg

Product Notes

Once opened, flavor may be affected by humidity. Transfer to an airtight container and consume promptly.
Due to natural molasses content from the sugarcane, small clumps may form and the color may darken from light to deep brown over time — this does not affect quality.
When used in simmered dishes, some foam (aku) may naturally rise to the surface.