區域搜索
我們希望您能在每個季節享受到每個地區的食材，並將其作為在日本旅行的美好回憶之一。
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
神奇液體調味品
Hanamaruki的神奇液體調味品
是無麩質發酵的美味調味料
炒納豆 Fried Natto
這個「Fried Natto」由我們稱作減壓油炸方法的原創技術製作而成。簡單地說，納豆在低溫下油炸。
100％純天然高湯
只要灑在任何一道菜餚上，
就能享受天然而豐富的高湯風味
Fast & Rich cup miso soup
“Sugu Uma”
“Just open and add hot water !”
TSUBUKO Japanese barley tea
The barley tea of caffeine-free,
gluten-free and low in calories
Kushiage 323 (MITSUMI)
Light-tasting skewered Kushiage and seasonal tarditional Japanese food
JIWAMON Dashi
JIWAMON Dashi is the extra fine DASHI soup stock tasting at home
Power of NATSUME
Natsume is the natural beauty supplement for women
Shimehari Mochi
Shimehari Mochi is a glutinous rice of phantom variety rice
More
Making MISO
Miso, that is indispensable fermented seasonings to WASHOKU
MEISUI at Kakitagawa Park
Spring water from Mt. Fuji that is one of the 100 Best Natural Waters of Japan
WAGASHI Isshindo
WAGASHI which is developed with Japanese literary calendar
SavaTacos
Fish dish for seafood beginners at the entrance of Ito city
SANSAI
The limited time super food "Sansai”, which is said to have detoxification effects
HIMONO
An image of breakfast originating in the Japanese mind
BENTO GION
Bento, or the Japanese boxed meal, which makes a memory more precious and colorful
MOGODOSA Canola seed Oil
The pure rapeseed oil pressed from 100％ domestic growth
NAGOMI SHIZUKA Sesami OIL
It is a luxurious domestic sesame oil using 100% golden sesame seed
The legend of JAPAN
The legend of Urushi -Japanese lacquer | Hidehiranuri of the golden country “Hiraizumi”
SHIO KATSUO
A symbol of the town which once flourished in the bonito fishing industry
MISO TAMARI
Miso Tamari is gluten-free umami seasoning made with soybeans, rice, salt only
KAIDANJI at North Sanriku
KAIDANJI of North Sanriku Wakame seaweed from North Sanriku
GOROBE Soysauce
GOROBE Soy sauce is the only soy sauce plant in Tokyo
Hokkaido Area
Hokkaido Area
Tohoku Area
Tohoku Area
The legend of JAPAN
The legend of Urushi -Japanese lacquer | Hidehiranuri of the golden country “Hiraizumi”
MOGODOSA Canola seed Oil
The pure rapeseed oil pressed from 100％ domestic growth
KAIDANJI at North Sanriku
KAIDANJI of North Sanriku Wakame seaweed from North Sanriku
MISO TAMARI
Miso Tamari is gluten-free umami seasoning made with soybeans, rice, salt only
Kanto Area
Kanto Area
炒納豆 Fried Natto
這個「Fried Natto」由我們稱作減壓油炸方法的原創技術製作而成。簡單地說，納豆在低溫下油炸。
神奇液體調味品
Hanamaruki的神奇液體調味品
是無麩質發酵的美味調味料
Fast & Rich cup miso soup
“Sugu Uma”
“Just open and add hot water !”
TSUBUKO Japanese barley tea
The barley tea of caffeine-free,
gluten-free and low in calories
Kushiage 323 (MITSUMI)
Light-tasting skewered Kushiage and seasonal tarditional Japanese food
Making MISO
Miso, that is indispensable fermented seasonings to WASHOKU
GOROBE Soysauce
GOROBE Soy sauce is the only soy sauce plant in Tokyo
Hokuriku Area
Hokuriku Area
JIWAMON Dashi
JIWAMON Dashi is the extra fine DASHI soup stock tasting at home
Shimehari Mochi
Shimehari Mochi is a glutinous rice of phantom variety rice
Tokai Area
Tokai Area
100％純天然高湯
只要灑在任何一道菜餚上，
就能享受天然而豐富的高湯風味
Make your own "SHIO KATSUO"
This workshop reminds me of something important which I forgot in my daily life in the city.
Power of NATSUME
Natsume is the natural beauty supplement for women
MEISUI at Kakitagawa Park
Spring water from Mt. Fuji that is one of the 100 Best Natural Waters of Japan
WAGASHI Isshindo
WAGASHI which is developed with Japanese literary calendar
SavaTacos
Fish dish for seafood beginners at the entrance of Ito city
SANSAI
The limited time super food "Sansai”, which is said to have detoxification effects
HIMONO
An image of breakfast originating in the Japanese mind
BENTO GION
Bento, or the Japanese boxed meal, which makes a memory more precious and colorful
More
NAGOMI SHIZUKA Sesami OIL
It is a luxurious domestic sesame oil using 100% golden sesame seed
SHIO KATSUO
A symbol of the town which once flourished in the bonito fishing industry
Western Japan
WESTERN JAPAN
發酵米糠白蘿蔔漬物
發酵米糠白蘿蔔漬物
使用成熟米糠糊製成的傳統滋味
KUROMARU MOMIKI的黑蒜
使用 JAS 認證的有機肥料、
生長在宮崎縣的無農藥環境
Ramen Wakayama Style
The unique system only Ramen Shop
in Wakayama
Haya Nare Zushi
NAREZUSHI,
or fermented Sushi, the origin of Sushi
ISE UDON
Ise udon noodles
at Ise Jingu (Ise shrine)
Sleeping TOFU
Shiiba-son village where the unique food culture was developed
OHYAMA Organic Wild Rice Vinegar
The blessings of nature and traditional techniques are the basics of the black vinegar
Stick UIRO at Tokushima pref.
Uiro is
a traditional Japanese steamed cake
Radish Tower in Miyazaki
Daikon Yagura is a seasonal tradition of Tano town in Miyazaki pref.
More
Sparkling SAKE "John"
The sparkling sake prized a gold medal and trophy of the Sake section of IWC2016
Kinki Area
Kinki Area
Ramen Wakayama Style
The unique system only Ramen Shop
in Wakayama
Haya Nare Zushi
NAREZUSHI,
or fermented Sushi, the origin of Sushi
ISE UDON
Ise udon noodles
at Ise Jingu (Ise shrine)
Chugoku Area
Chugoku Area
Shikoku Area
Shikoku Area
Stick UIRO at Tokushima pref.
Uiro is
a traditional Japanese steamed cake
Sparkling SAKE "John"
The sparkling sake prized a gold medal and trophy of the Sake section of IWC2016
Kyusyu Area
Kyusyu Area
發酵米糠白蘿蔔漬物
發酵米糠白蘿蔔漬物
使用成熟米糠糊製成的傳統滋味
KUROMARU MOMIKI的黑蒜
使用 JAS 認證的有機肥料、
生長在宮崎縣的無農藥環境
Sleeping TOFU
Shiiba-son village where the unique food culture was developed
Radish Tower in Miyazaki
Daikon Yagura is a seasonal tradition of Tano town in Miyazaki pref.
OHYAMA Organic Wild Rice Vinegar
The blessings of nature and traditional techniques are the basics of the black vinegar
