Pastes, Powders & Flours

This white an paste is a key ingredient for making Japanese style Wagashi sweets. As the paste is uncolored, it is also suitable for those avoiding carmine and other food coloring. The an paste also adds a nice and deep flavor when mixed into the dough...

This powder is made from natural yuzu peel only without adding other ingredients. Sprinkle it on your sweets and desserts or incorporate it into bread, creams, or even drinks. They have a slight bitterness paired with the typical yuzu flavor.

Kuzupowder is made from the Kuzu Root. It is a kind of starch, which is used to make traditional Japanese confectionary.

OSHON is a flour generally used for making bread, but it gained a reputation as an excellent base to make hard type ramen with high elasticity. It is well known by Japanese ramen chefs for having good value for money.

KANBAIKO is an ingredient used for Japanese style Wagashi pastries. It is made from baked and then grinded Mochi rice cakes. This white powder is an important ingredient for MOMOYAMA pastry.

This Matcha green tea powder is ideal for making pastries. It has a beautiful green color and adds an intense green tea flavor without being bitter.

This fine rice flour is the perfect ingredient to make Mochi buns. It is made by a rice farmer in Odawara only using locally grown rice.