Vegetables, algae and tofu

    salted plum paste   Ingredients Plum, salt, nankinensis pierin, liquid glucose and fructose mixture, apple, fructose and glucose syrup, acidile...

Mochi Mugi Gohan 'Mochi Mugi Gohan' is a type of barley malt made by removing the outer husk of barley, heating it with steam, pressing it flat ...

Honzuke Umeboshi 20% salt The umeboshi that the samurai wore! Mix them into yakitori or onigiri toppings, or into seasonings, marinate meats, or...

    Finely chopped five vegetable pickles with miso Pickles of five finely chopped vegetables (radishes, cucumber, carrot, bardybody, ginger) prod...

    Preparation for tsukemono with beer   Ingredients Sugar, salt, kombu, pepper, taste enhancer: monosodic glutamate; enzymes   Nutritional values...

Ichiban Dashi Kyo-Zuke Premium dashi prepared with bonito flakes from Rishiri, Hokkaido, using a traditional method. This golden broth, combined...

Kurosu Ninniku Carefully marinated in black Japanese rice vinegar, with a slightly acidic taste, with a richly flavored soy sauce. With a crunch...

    Shiitake mushroom   Ingredients Shiitake (mushroom)  

Takumi An Kambutsu Ichiba Kampyo This Kanpyo dried squash, a traditional ingredient in Japanese cuisine, is ideal for preparing dishes such as s...

Takuan can (Ume Su Aji) Discover our exceptional takuan, a perfect alliance between the freshness of Kishu ume vinegar and a delicate sweetness,...

    Whole Shiitake Mushroom Once you have tried it, you can't do without it. For daily use, for example for broths, or even in pieces.   Ingredient...

Tokusen Kishū Nankō Ume Shiso-zuke Umeboshi Maru Kappu (Shio bun 8%) Grade A Nanko plums, ripened on the tree, in easy-to-eat umeboshi with redu...

Kiriboshi Daikon Sen Radishes grown in the dune fields near the sea are of the "Aokubi" variety, sweet and crunchy even after drying. Their firm...

Narazuke "Kohaku-zuke" Uri Honzuke This product uses "Awa Shiro Uri", a type of white melon grown in Aizumi, Tokushima Prefecture. The thick fle...

Shun no Kaori Yūki Mitsuba They carefully packaged organically grown mitsuba (JAS certified) using a freeze-drying method that preserves its fre...

Fude-baasann no takikomi gohan no gu This blend, from Aomori Prefecture, renowned for the excellence of its agricultural products, consists of b...

Yamaimo no kona This product is made from 100% locally produced yams. By incorporating it into the okonomiyaki batter, the characteristic prope...

Junsai Junsai is an aquatic plant with tender, gelatinous leaves, highly prized in Asian cuisine for its unique texture. The small shoots of thi...

Pirikara Rakkyo “Pungent pickled onions” are rakkyo onions grown in Japan, carefully fermented after harvest for about 3 months to extract flavo...

Horenso These spinach are sourced directly from producers in Kumamoto Prefecture and are also locally grown. Processed through a hot air drying ...

Negi We use ingredients produced in the Kyushu region. Onions grown outdoors were finished by hot air drying. It can be widely used as a condime...

Poripori misozuke juhachiban “Poripori Misozuke Juhachiban” is a takuan in which sun-dried daikon radishes are marinated in a mixture of rice a...

Kizami Tsubozuke Dried and pickled white radish, retaining its crisp texture and natural flavor. Ideal for accompanying sushi, bento boxes, tradi...

Hitokuchi Narazuke White melons grown under contract in Nagano were marinated in carefully selected sake lees. The white melons are cut into bi...