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Yakumi Voyageur ® (Wandering Yakumi by Ryoko Sekiguchi)

Yakumi Voyageur ® (Wandering Yakumi by Ryoko Sekiguchi)
Ingredients: Sesame*, seaweed, ginger, dried plum, sumac, soy*, rosemary, barley*
A delicate Japanese seasoning to sprinkle over your dishes.
€8.90 50 g


This subtle Yakumi, without added salt and sugar, brings a gentle texture and lightness without masking the taste of other ingredients.
Sprinkle at the last moment over rice, noodles, raw or cooked vegetables, tofu, eggs, meats, and even fish. Its mildness appeals to children.
  • Allergens Sesame, soy, barley (gluten).
    May contain traces of celery, mustard.
  • Origin Creation
  • Storage / Use In a cool, dark, dry place.
€178 / kg

The words of Mathilde Rœllinger

After Japanese curry powder, we are delighted to work again with the writer Ryoko Sekiguchi. The Wandering Yakumi is a unique, subjective creation.

The ingredients that compose it reflect several journeys, creating another taste landscape, imbued with the spirit of Yakumi, which could be translated as the taste of silence. 

This Yakumi has a Japanese spirit and taste, even though the ingredients do not come from Japan except for the miso (soy). Like all our creations, Yakumi is handmade in Cancale with carefully selected ingredients: sesame, from organic farming and grown in Egypt, is roasted in Cancale. The seaweed comes from Brittany. Wild rosemary is gathered in the garrigues of Occitania. The prunes are cultivated and prepared near Agen. The miso comes from a famous house in Japan. 

There is no addition of additives, salt, or sugar. The ingredients are in their natural rawness.

This discreet and light condiment reveals the nuances of the ingredients, especially the rice. It is the traveler's friend, accompanying them on their journeys.


"This word means 'the taste of well-being.' Yakumi comes from 'yaku,' which means medicine, and 'mi,' which means taste, and originally referred to complementary ingredients, such as ginger, mustard, or jujube fruit, that were added to remedies in Oriental medicine preparations. We can think of it as a universal condiment, that can be added to any dish, and which provides energy for both body and mind"

Ryoko Sekiguchi