Soy sauce (Shoyu)
Soy sauce (shoyu) is a Japanese fermented sauce made from soybeans and grain. Indispensable in ramen, soups, marinades and dips.
Herbs
Bouquet Garni
Bouquet garni is a bundle of herbs such as thyme, bay leaf and parsley. Indispensable in broths, soups, sauces and stews.
Red miso paste (Aka Miso)
Red miso paste (aka miso) is a Japanese fermented soybean paste with deep, savory flavor. Ideal for potent ramen, soups and stews.
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White miso paste (Shiro Miso)
White miso paste (shiro miso) is a Japanese fermented soybean paste with rice. Mild and slightly sweet in flavor, ideal for ramen, soups and marinades
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Aspergillus oryzae (Koji-kin)
Aspergillus oryzae, also known as koji-kin, is the Japanese fungus that makes miso, soy sauce, sake and mirin possible. Indispensable in fermentation.
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Rosemary
Rosemary is an aromatic herb with an intense fragrance and flavor. Ideal for seasoning meats, vegetables and oils.
Garlic
Garlic is a bulbous plant related to onion, leek, and chives. It is used worldwide as a seasoning in various cuisines and also has medicinal properties.
Garam masala
Le garam masala est un mélange d’épices utilisé dans la cuisine indienne, connu pour ses propriétés riches, aromatiques et réchauffantes. Le nom “garam” (Hindi) signifie “chaud” et “masala” signifie “épices”.
Garam masala
Garam masala is a spice blend in Indian cuisine, known for its rich, aromatic and warming properties. The name “garam” (Hindi) means “warm” or “hot” and “masala” means “spices.”