Blog

Toru Hirasaki helped nurture the pumpkin industry in Hokkaido by creating a business to process, package, and market "hull-less" pumpkin seeds grown from a special pumpkin variety bred in Hokkaido. Through trial and error, Toru learned how to harvest the seeds from this unusual pumpkin variety and to package the seeds to ensure freshness. In the process, he helped introduce the joy of eating pumpkins seeds to Japan!

In the snowy mountain town of Shimizu in Tokachi on the island of Hokkaido, the Morita family has been farming for over a century. A-Net Farm produces Japanese red beans known as azuki, which are a mainstay of Japanese desserts but are a difficult crop to grow. And while most red bean paste is made into a sugar paste known as "an", this unique no-sugar added red bean paste uses fermentation to bring out the natural sweetness the beans.

Four hundred years of tradition behind Goishi Tea were rescued by the Ogasawara family, the last remaining family of tea masters. The Ogasawara family stubbornly protected and maintained the methods behind this rare fermented tea. Nowadays, a single group of 7 farmers produce this tea, lead by the seventh generation descendent of the Ogasawara family. The tea takes over two months to produce and undergoes not one - but two! - fermentation processes. Enjoy the unique flavor of this exquisite tea.

This hand-crafted Tosa Vinegar from Shokaku was originally brewed as an ingredient at Mr Fujiwara's sushi restaurant in Itayado (near Kobe). However, thanks to the enthusiasm of his loyal customers, who kept asking for it, Mamoru Fujiwara and his wife along with his son Hironori decided to start bottling and selling the vinegar. Within years, demand had grown to the point that the family needed to build a separate workshop to handle orders. You can now enjoy this Tosa Vinegar, which once enchanted customers at Mr. Fujiwara's small unassuming sushi shop - a local fan favorite goes global!

 

Believing that "everything is a resource," Doi Farm developed an eco-friendly approach to rice farming in Nagasaki, Japan by combining rice cultivation with raising pigs. The joint management approach allows by products, which would otherwise be discarded, to be recycled back into the farm. As changes due to global warming have put increased pressure on rice farmers in Japan, Doi Farm offers a hopeful new approach to cultivating rice, while protecting the natural ecosystem.

Nutty, slightly sweet, and aromatic, your taste buds will be delighted by these Egoma Kinako Nut Balls from Morishige, using their specially grown perilla seeds. Morishige overcame years of struggle and losing their farm during the Great Kanto Earthquake and Tsunami in 2011 to pursue their dream of producing the highest quality perilla seeds. You can taste their dedication and perseverance in these crunchy snackable treats!

We had the honor of sitting down with Atsuko Okabe, Executive Director of Marunaka Shoyu, to hear her story of perseverance and determination as she shares her family's 200 year old traditional soy sauce with the world. Please enjoy this inspirational and exclusive interview.

Kenchanzuke's tsukemono flakes are made from the finest vegetables produced in the Izumo region of Japan. The company hopes to preserve the traditional tastes and methods of Japanese pickling and pass it on to the next generation. The commitment of Kenchazuke to quality pickles can be seen in their motto - “No matter how long it takes, we want to make delicious pickled vegetables.” 

 

Kuwanosato's delicious mulberry tea is made from 100% domestically produced mulberry leaves grown and harvested on a company-managed farm in Yamanashi Prefecture, the birthplace of “Ichinose Mulberry”. The company has a clear philosophy: "Contribute to local Yamanashi, Japan, and the world with the will to live for a century and to shine in the future of the millennium"

Konbumura's nutrient-packed seaweed salad mix is made from 100% domestically harvested seaweed varieties, sourced from the cold northern seas surrounding Osatube in Hokkaido. Konbumura works with skilled local fishermen, who know the best time to harvest the different varieties of seaweed, to produce an exceptionally delicious mix of flavors. 

Over 200 hundred years later, Tamakiya is still in the same spot as it was first established and is currently in its ninth generation. The heart and craftsmanship of the traditional flavors still remain and the pure taste and aroma have been handed down through the generations. are still handed down today.

Honda Shoten uses 100 years of traditional raw soba making methods to create their additive-free, homemade soba made from freshly ground domestic buckwheat flour.