キムチの素
KIMUCHI NO MOTO

Spicy Kimchi seasoning with Garlic, apple, orange, ginger and seafood umami.

辛そうで辛くない少し辛いラー油
KARASOUDE KARAKUNAI
SUKOSHI KARAI RAYU

Chili oil with crunchy Garlic (Seasoned oil with Red pepper and Garlic)

ごはんですよ！
GOHAN DESUYO

Seasoned laver(seaweed) boiled with soy sauce

つゆ　大徳利
TSUYU　DAITOKKURI

First extraction DASHI made from thickly shaved flakes of Skipjack tuna, Soda bonito and Mackerel.

さあさあ生七味とうがらし山椒はピリリ結構なお味
SAASAA “NAMA SHICHIMI” TOGARASHI
SANSHOWA PIRIRI KEKKOUNA OAJI

A new-style wet shichimi with a sharp,
adult-friendly kick of Japanese pepper (sansho)

How to use
Topping for Steamed Rice, Chicken (Yakitori),
Udon & Soba noodles and Eel.

揚げ葱がザクッと香ばしい食べるねぎ油
AGENEGIGA ZAKUTTOKOUBASHII
TABERU NEGI ABURA

Seasoned oil with Crunchy Japanese Green Onion

How to use
Topping for Steamed Rice, Ramen noodles,
Vegetables and Fried Rice.

味付メンマ
MENMA

Seasoned bamboo shoots steamed,boiled,salted,
fermented and sun dried.

How to use
As a topping for Ramen noodles,Chinese soup etc.
As an ingredient for dishes like fritto and pilaf etc.

穂先メンマやわらぎ
YAWARAGI

Seasoned soft bamboo shoots steamed,
boiled fermented and aged.

How to use
As a topping for steamed rice,porridge.Ramen noodles.
As a seasoning and ingredient for dishes like stir-fry,
soup and mixed rice etc.

梅ごのみ
UME GONOMI

Seasoned salted plum paste

How to use
As a topping for steamed rice,risotto etc.
As a seasoning for pilaf
As a dressing for cut vegetables.

味付榨菜
ZASAI (ZHA CAI)

Seasoned Chinese vegetable
fermented and aged in a pot for one year.

How to use
As a topping for steamed rice,porridge etc.
As a seasoning and ingredient for dishes
like stir-fry, soup and fried rice.

きざみしょうが
KIZAMI SHOGA

Seasoned minced ginger packed
in rapeseed oil to maintain
its delicious flavor.

How to use
As an accent to seafood served on rice
or seasoning for ginger pork.

きざみにんにく
KIZAMI NINNIKU

Minced garlic seasoned with fragrant garlic oil
and packed in rapeseed oil

How to use
As a seasoning for garlic shrimp(Gambas al Ajillo)
or guacamole.

花らっきょう
HANA RAKKYO

Japanese scallions picked in sweetened vinegar fermented
using Momoya’s own lactic acid bacteria

How to use
As a seasoning for tartar sauce or tempura,
or a garnish for rice curry.