We manufacture and present Tsukemono and Japanese food products in France.
We are committed to respecting traditional methods and manufacturing healthy and eco-responsible products.
Tasting our authentic Japanese cuisine will allow you to better understand Japanese culture and traditions.
Our logo
WANOKA
和の香 (wa no ka) is a Japanese word meaning "Japanese aroma".
In Japanese, atmosphere is often described as "aroma."
Tsukemonos were also called
"香の物" (ko no mono) in ancient times.
It is from these two "aromas" that we named our store 和の香 (wa no ka).
When you enter our store, you will feel like you have landed in Japan.
Our logo features a pattern known as "家紋" (kamon).
Kamon is a family crest that is passed down from generation to generation by the ancestors of each family.
At WANOKA, we use a family crest called "丸に隅立て四つ目" (maru ni sumitate yotume), which has been passed down from generation in the family of artisan Yohei Yamamoto.
We hope that each of our customers will discover traditional and beautiful Japanese culture through our store.
Artisan
Born in 1988 as the eldest son of the Yamamoto family, a tsukemono maker in Hiroshima Prefecture.
He joined the Department of Fermentation Chemistry at Tokyo University of Agriculture, specializing in fermentation.
He spent a year and a half training at a tsukemono factory in Shiga Prefecture, gaining expertise in both production and industry.
He joined the family business, becoming deeply involved in the tsukemono industry in Hiroshima, focusing on Hiroshima-style tsukemono made from local vegetables.
In 2022, he decided to move to Paris to open a tsukemono shop in France, where his mother is founder of a boulangerie pâtisserie (bakery-pastry shop). Working as an apprentice pastry chef in his mother's business, he began preparing for the opening of WANOKA.
WANOKA opens its doors in February 2025 .
"Tsukemono is a traditional Japanese food that has very good nutritional and preservation qualities.
It is also possible to process a wide variety of vegetables into Tsukemono and there is always great potential for variation.
Due to its high preservation capacity and versatility, we hope that Tsukemono's original role as preserved food will be sought again in our era of ecology and will contribute in reduction of food losses.
YAMAMOTO Yohei
