Regional Search in Japan

Divided the Japanese archipelago into nine blocks.

From Hokkaido in the north to Kyushu and Okinawa in the south.

We hope you can enjoy the ingredients of every region, every season, and make it one of the good memories of traveling in Japan.


EASTERN JAPAN

EASTERN JAPAN

Hokkaido Area

Tohoku Area

Kanto Area

Hokuriku Area

Tokai Area



WESTERN JAPAN

WESTERN JAPAN

Kinki Area

Chugoku Area

Shikoku Area

Kyusyu Area





Eastern Japan

EASTERN JAPAN


Light-tasting skewered Kushiage and seasonal tarditional Japanese food

JIWAMON Dashi is the extra fine DASHI soup stock tasting at home

Natsume is the natural beauty supplement for women

Shimehari Mochi is a glutinous rice of phantom variety rice

Miso, that is indispensable fermented seasonings to WASHOKU

Spring water from Mt. Fuji that is one of the 100 Best Natural Waters of Japan

WAGASHI which is developed with Japanese literary calendar

Fish dish for seafood beginners at the entrance of Ito city

LIQUID SHIO KOJI is the fermented Umami seasoning (taste enhancer)

More

The limited time super food "Sansai”, which is said to have detoxification effects

An image of breakfast originating in the Japanese mind

Bento, or the Japanese boxed meal, which makes a memory more precious and colorful

The pure rapeseed oil pressed from 100% domestic growth

It is a luxurious domestic sesame oil using 100% golden sesame seed

The legend of Urushi -Japanese lacquer | Hidehiranuri of the golden country “Hiraizumi”

A symbol of the town which once flourished in the bonito fishing industry

Miso Tamari is gluten-free umami seasoning made with soybeans, rice, salt only

KAIDANJI of North Sanriku Wakame seaweed from North Sanriku

Fried Natto of Forza Inc. that is popular as the in-flight snacks for long years

Just sprinkle it to any meal, enjoy the natural complex Dashi soup stock flavor

GOROBE Soy sauce is the only soy sauce plant in Tokyo


Hokkaido Area

Hokkaido Area



Tohoku Area

Tohoku Area


The legend of Urushi -Japanese lacquer | Hidehiranuri of the golden country “Hiraizumi”

The pure rapeseed oil pressed from 100% domestic growth

KAIDANJI of North Sanriku Wakame seaweed from North Sanriku

Miso Tamari is gluten-free umami seasoning made with soybeans, rice, salt only


Kanto Area

Kanto Area


Light-tasting skewered Kushiage and seasonal tarditional Japanese food

Fried Natto of Forza Inc. that is popular as the in-flight snacks for long years

LIQUID SHIO KOJI is the fermented Umami seasoning (taste enhancer)

GOROBE Soy sauce is the only soy sauce plant in Tokyo


Hokuriku Area

Hokuriku Area


JIWAMON Dashi is the extra fine DASHI soup stock tasting at home

Shimehari Mochi is a glutinous rice of phantom variety rice


Tokai Area

Tokai Area


Natsume is the natural beauty supplement for women

Miso, that is indispensable fermented seasonings to WASHOKU

Spring water from Mt. Fuji that is one of the 100 Best Natural Waters of Japan

WAGASHI which is developed with Japanese literary calendar

Fish dish for seafood beginners at the entrance of Ito city

The limited time super food "Sansai”, which is said to have detoxification effects

An image of breakfast originating in the Japanese mind

Bento, or the Japanese boxed meal, which makes a memory more precious and colorful

It is a luxurious domestic sesame oil using 100% golden sesame seed

More

A symbol of the town which once flourished in the bonito fishing industry

Just sprinkle it to any meal, enjoy the natural complex Dashi soup stock flavor


Western Japan

WESTERN JAPAN


The unique system only Ramen Shop

in Wakayama

NAREZUSHI,

or fermented Sushi, the origin of Sushi

Ise udon noodles

at Ise Jingu (Ise shrine)

Shiiba-son village where the unique food culture was developed

The blessings of nature and traditional techniques are the basics of the black vinegar

Uiro is

a traditional Japanese steamed cake

Daikon Yagura is a seasonal tradition of Tano town in Miyazaki pref.

The sparkling sake prized a gold medal and trophy of the Sake section of IWC2016

No chemical additives added twice-rice-bran-fermented Daikon radish pickles

More

KUROMARU which increased umami and sweetness by aging garlic by its own method


Kinki Area

Kinki Area


The unique system only Ramen Shop

in Wakayama

NAREZUSHI,

or fermented Sushi, the origin of Sushi

Ise udon noodles

at Ise Jingu (Ise shrine)


Chugoku Area

Chugoku Area



Shikoku Area

Shikoku Area


Uiro is

a traditional Japanese steamed cake

The sparkling sake prized a gold medal and trophy of the Sake section of IWC2016


Kyusyu Area

Kyusyu Area


Shiiba-son village where the unique food culture was developed

Daikon Yagura is a seasonal tradition of Tano town in Miyazaki pref.

The blessings of nature and traditional techniques are the basics of the black vinegar

No chemical additives added twice-rice-bran-fermented Daikon radish pickles

KUROMARU which increased umami and sweetness by aging garlic by its own method