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.
Japan may be famous for its rice wine, but for over 60 years, Takaaki Amamiya, the founder of Asaya Vinegar, has been focused on creating a world-class wine vinegar made entirely from Japanese grapes. In keeping with that intention, he worked day and night to make a wine vinegar that is infused with Japanese food culture.
Ikumi Village is located in the green mountainous region of Shimada City in Shizuoka Prefecture. In harmony with the natural cycles of the seasons, they use traditional tea plantation farming methods that have been certified by World Heritage Tea Plantation Farmers.
Goya Company was founded by Makoto Iramina, a musician and entrepreneur who's as passionate about music as he is about producing true island flavors from Okinawa.
Born worlds apart, Gyoho and Airi were brought together over their love of food, traveling and their belief that fresh island flavors can heal. Their story is symbolic of the foods they create and the blend of local ingredients they use.
You'll be as impressed by the beautiful aroma and taste of Atelier Aiakane's indigo blue tea as by its breathtakingly vibrant blue color.