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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


Hanamaruki的神奇液體調味品

是無麩質發酵的美味調味料

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。

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

NOSHIUME

is a traditional candy of Yamagata pref.

All the health conscious WASHOKU lovers who visit Japan take it back to home as daily condiments!

“Sugu Uma”

“Just open and add hot water !”

The barley tea of caffeine-free,

gluten-free and low in calories

The pure rapeseed oil pressed from 100% domestic growth

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

More

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

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

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

KAIDANJI of North Sanriku Wakame seaweed from North Sanriku

GOROBE Soy sauce is the only soy sauce plant in Tokyo


Hokkaido Area

Hokkaido Area



Tohoku Area

Tohoku Area


NOSHIUME

is a traditional candy of Yamagata pref.

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


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。

Hanamaruki的神奇液體調味品

是無麩質發酵的美味調味料

All the health conscious WASHOKU lovers who visit Japan take it back to home as daily condiments!

“Sugu Uma”

“Just open and add hot water !”

The barley tea of caffeine-free,

gluten-free and low in calories

Light-tasting skewered Kushiage and seasonal tarditional Japanese food

Miso, that is indispensable fermented seasonings to WASHOKU

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


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

This workshop reminds me of something important which I forgot in my daily life in the city.

Natsume is the natural beauty supplement for women

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

More

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

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

使用成熟米糠糊製成的傳統滋味

使用 JAS 認證的有機肥料、

生長在宮崎縣的無農藥環境

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.

More

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


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


發酵米糠白蘿蔔漬物

使用成熟米糠糊製成的傳統滋味

使用 JAS 認證的有機肥料、

生長在宮崎縣的無農藥環境

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