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powdered pasteurized egg
and cream - but Tanuki Manju's special process to make their extra soft momoyama dough remains a closely-guarded secret
The wheat grains are selected and only the central part is chosen to make this flour
This mellow Café Au Lait coffee is made with fresh cream from Hokkaido and carefully selected milk
squalene (olive-based)
Yawataya Isogoro Sansho Pepper (Japanese Pepper) 12g wok powdered pasteurized eggSansho (Japanese pepper) is a kind of spice often consumed in Japan that adds a spicy punch to dishes. This product is a powdered sansho made by spice specialist Yawataya Isogoro. Sansho features a stimulating spiciness that remains on the tip of your tongue. While being very spicy, it also offers you a fresh feel, making it somewhat of an acquired taste. Sprinkle this Japanese spice on meat and fish dishes such as fried chicken, grilled fish, and