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The traditional food of Japan is based on rice with miso soup and other dishes, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in Japanese cuisine. It is often grilled, but it may also be served raw as sashimi or in sushi. Seafood and vegetables ...

The traditional food of Japan is based on rice with miso soup and other dishes, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in Japanese cuisine. It is often grilled, but it may also be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura.

Apart from rice, staples include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Food in the form of noodles in soup called ramen and fried dumplings, gyoza and curry are commonly found in Japan.

Japan has an indigenous form of sweets called wagashi, which include ingredients such as red bean paste, as well as its indigenous rice wine sake.

Japanese cuisine, particularly sushi, has now become popular throughout the world.

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Food  There are 101 products.

Subcategories

  • Rice & Noodles

    The two main categories of Japanese rice are ordinary rice (uruchimai) and glutinous rice (mochigome).

    Ordinary Japanese rice, or uruchimai, is the type most commonly grown, and is the staple foodstuff of the Japanese diet. It consists of short translucent grains. When cooked it has a somewhat sticky texture such that it can easily be picked up and eaten with chopsticks. Outside of Japan it is sometimes labeled as sushi rice, as this is one of its common uses.

    Glutinous rice, known in Japan as mochigome, is used for making mochi and special dishes such as sekihan. It is a short-grain rice, and can be distinguished from uruchimai by its particularly short, round and opaque grains, its greater stickiness when cooked, and by its markedly firmer and chewier texture when consumed.

    Noodles are a staple part of Japanese cuisine. They are often served chilled with dipping sauces, or in soups or hot dishes. Remarkably, none of the following are rice-based. Ramen, Shirataki, Soba, Sōmen, Hiyamugi and Udon

  • Frozen Food

    Find in our selection many frozen products available to buy online. A variety of sushi toppings, delicious goma wakame, high quality ikura and tobiko, tempura ebi, edamame beans, gyoza, masago, udon and ramen noodles are some of the products in our range!


    *Please note that frozen products are dispatched only within NICOSIA, LARNACA and LIMASSOL City Limits.

  • Sauces & Vinegars

    Every good chef must have a number of key ingredients at their disposal to create wonderful food as easily as possible. Japanese cooking requires a number of ingredients at hand. Find in our selection all the necessary sauces for your favorite dish from soy sauce to dipping sauce or mirin and even Japanese mayonnaise.

  • Instant

    Authentic Japanese Flavours without spending too much time or effort. Our selection of instant noodles, curry and soups will surely please you

  • Seaweeds & wrappers

    Find in our selection nori seaweeds to make your own sushi at home, delicious goma wakame salad to enjoy as a side dish and various wrappers for gyoza and spring rolls.

  • Seasonings & Pickles

    Japanese cuisine has a fantastic variety of seasonings and pickles to add unique flavour in its dishes. Find in our range the most basic ingredients to add flavour in your cooking. From tasty pickles to dashi stock to spicy wasabi and many more.

  • Flour, Starch & Panko

    Japanese Tempura flour to make your own fresh and delicious homemade tempura.
    Japanese panko breadcrumbs are much lighter and crispier than normal breadcrumbs therefore they absorb less oil. Panko give a perfect coating to your Japanese katsu curry cutlets and an extra bite to crispy tempura.

  • Miso & Tofu

    Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and the kōji fungus, and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru, a Japanese culinary staple.

    Tofu, also known as bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. Tofu is bought or made to be soft, firm, or extra firm. A perfect match to misoshiru soup and a Japanese culinary staple.

  • Korean Section

    Korean cuisine is largely based on ricevegetables, and meats. Traditional Korean meals are noted for the number of side dishes (반찬; banchan) that accompany steam-cooked short-grain rice. Kimchi is almost always served at every meal. Commonly used ingredients include sesame oildoenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes gochujang (fermented red chili paste) and cabbage.

  • Vegan

    Vegan cooking can seem intimidating, but always keeping a few basic vegan ingredients in your kitchen can bolster your confidence. Stock your kitchen with the following vegan basics so you always have the ingredients for a healthy, cruelty-free meal.

  • Vegan Frozen

    Vegan cooking can seem intimidating, but always keeping a few basic vegan ingredients in your kitchen can bolster your confidence. Stock your kitchen with the following vegan basics so you always have the ingredients for a healthy, cruelty-free meal.

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Showing 1 - 9 of 101 items
Showing 1 - 9 of 101 items