類似類別的產品信息


Fermented foods, Vegetables(for vegetarian), Seafood, meat, fruits, beverages, alcoholic beverages, confectionary(sweets and so on), recommended items, and other categories were established, making it easy to find Japanese food ingredients of interest. We would appreciate it if you can find one favorite item.




發酵食品:Fermented Foods

發酵米糠白蘿蔔漬物

使用成熟米糠糊製成的傳統滋味

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。

“Sugu Uma”

“Just open and add hot water !”

NAREZUSHI,

or fermented Sushi, the origin of Sushi

Miso, that is indispensable fermented seasonings to WASHOKU

Shiiba-son village where the unique food culture was developed

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

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

More

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

GOROBE Soy sauce is the only soy sauce plant in Tokyo


為素食者:Vegetables

發酵米糠白蘿蔔漬物

使用成熟米糠糊製成的傳統滋味

Hanamaruki的神奇液體調味品

是無麩質發酵的美味調味料

使用 JAS 認證的有機肥料、

生長在宮崎縣的無農藥環境

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

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

The pure rapeseed oil pressed from 100% domestic growth

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

More

Shiiba-son village where the unique food culture was developed

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

GOROBE Soy sauce is the only soy sauce plant in Tokyo


海鮮:Seafoods

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.

Light-tasting skewered Kushiage and seasonal tarditional Japanese food

NAREZUSHI, or fermented Sushi, the origin of Sushi

Fish dish for seafood beginners

at the entrance of Ito city

An image of breakfast originating

in the Japanese mind

KAIDANJI of North Sanriku

Wakame seaweed from North Sanriku

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


肉:Meat


水果:Fruits

Natsume is the natural beauty supplement for women


飲料:Beverages

The barley tea of caffeine-free,

gluten-free and low in calories


酒精飲料:Alcoholic Beverages

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


糕點:Confectionery

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。

WAGASHI which is developed with Japanese literary calendar

Uiro is

a traditional Japanese steamed cake


推薦的:Recommended

為什麼日本人要在依然寒涼的戶外飲酒及長時間久坐呢?難道我們只是酒徒嗎?

“Sugu Uma”

“Just open and add hot water !”

The barley tea of caffeine-free,

gluten-free and low in calories

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

The unique system only Ramen Shop

in Wakayama

Light-tasting skewered Kushiage and seasonal tarditional Japanese food

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

Shimehari Mochi is a glutinous rice of phantom variety rice

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

More

Ise udon noodles

at Ise Jingu (Ise shrine)

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

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”

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

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

Uiro is

a traditional Japanese steamed cake

KAIDANJI of North Sanriku

Wakame seaweed from North Sanriku

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


否則:ETC.

為什麼日本人要在依然寒涼的戶外飲酒及長時間久坐呢?難道我們只是酒徒嗎?

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

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

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

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

Ise udon noodles

at Ise Jingu (Ise shrine)

WAGASHI which is developed with Japanese literary calendar

More

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

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

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