Seaweeds "Hayashi Vakame" - exquisite taste and useful properties. Benefits from the introduction of seaweed in your daily diet is huge : the longevity, good immunity, improvement of Cardio-vascular, endocrine, digestive and nervous systems. Not surprisingly, the seaweed is an integral part of traditional Japanese cuisine.

Caviar in natural casing (yastike) obtained by dry-curing and smoking by oak and alder. This refined meal, traditional for inhabitants of Japan, is a popular cold refreshment for Japanese aristocrats.
This product has already found its fans, that are growing day by day, because there is no better meal for beer than natural delicacy-smoked caviar.
"Sudzhiko" is served to the table by thin sliced pieces.
According to the ancient Japanese tradition "Sudzhiko should not be masticated but should be savoured on the tip of the tongue. This reveals all shades of unforgettable taste of the product and get the greatest pleasure.

Japanese horseradish "Wasabi" is a sous-pasta, prepared from the dried, powdered japanese sort of horseradish. But in comparing with the ordinary horseradish wasabi has an unusual green colour.
Nraditionally wasabi is used as the spices to sushi, but it is also been used in different other japanese dishes.
Contains vitamin E.
It is dissolved in soya souse, where sushi are dipped.

Soya sauce is one of the main components of Asian cuisine.
It is a dark brown liquid. Used by japanese inhabitants instead of salt.
Contains many mineral elements and vitamins B, E and amino acids. Has a feature to emphasize brightly the taste of dishes. Regulates metabolism.
Soya sauce necessarily apply to sushi, sashimi and rolls, it is also might be added to soups, souses, and hot dishes.

Chinese and Japanese cuisine has become popular in our time, so learning to use chop sticks will be useful to everybody.of making the dishes of japanese cuisine.
Chopsticks are difficult to learn, but for someone who knows how to use them perfectly, is a convenient and universal eating machine. Specifics of eating using sticks has determined the way of making the dishes of japanese cuisine, appeared mainly in the form of small individual pieces (sushi-rolls, sashimi), which are enough to hook and put it to your mouth.
The material for the sticks can serve bamboo, pine, Pinus, silver, iron and aluminum but usually they eat with disposable sticks, which are made from a single, relatively brutally treated piece of wood, which is slightly been cut almost till the end, so that the use of them required breaking them into two.
The appearance of sticks is quite diverse : their plane might be round, oval, square with rounded corners.
Chopsticks became an integral part of Japanese culture and history, their use is surrounded by a mass of the conditionalities and ceremonies

Pickled Ginger is one of the most famous spices of East.
Thin sliced Pickled Ginger is been served obligatory to sushi, it is been eaten by small portions to intensify the taste of the next piece. It is used in the preparation of not only exotic dishes, but also adds to the dishes that are cooked on fire or stewing.
He attached special taste to fish and seafood, poultry, meat and vegetables.
Ginger is highly appreciated not only by cooks, but also by doctors because Ginger improves digestion, resumes immunity, treats headache, relieve nausea sense, without any side effects. This is a natural antibiotic and antioxidant.

Weight: 300 g.

Weight  310 g.

Weight  295 g.

Weight: 300 g.

Weight 187 g.

Weight 250g.

Weight: 230 g.

Weight 210g.

Weight 230 gr.