IBURIGAKKO/SMOKED TAKUAN (PICKLED DAIKON RADISH)
(いぶりがっこ)
Producer: Yumekikaku
Prefecture: Akita

Located in the northeast region of Japan's main island of Honshu, Tōhoku consists of six different prefectures and is a beautiful yet under-explored rural area of Japan. Its vast farmlands and fertile soil produces some of Japan's highest quality agricultural products including daikon (Japanese radish) used to make these pickled and smoked takuan or iburigakko. 

Pickled foods are an integral part of Japanese cuisine, with many families having their own homemade recipes based on local ingredients. Iburigakko used to be a common winter tradition in Akita Prefecture when large central hearths, which were used to warm homes during the harsh snowy winters, also served as a place to cook. Fresh daikon was hung over the fire to slowly dry, allowing the smoke from the hearth to infuse a smokey flavor in the takuan.  

These days, hearths have been replaced by gas stoves and the winter tradition of making iburigakko has almost disappeared. Our local producer, Yumekikaku, was founded by Sudo Kentaro when he was 60 years old with the dream of recapturing the original taste of hearth-smoked takuan. Made the traditional way, harvested daikon is smoked for up to two days over wooden fires and then soaked with rice bran for over 100 days. The pickles are lovingly called “golden storehouse” and the distinct flavor is immediately recognizable to anyone who grew up in Akita.

Ingredients: Dried daikon radish, sugar, rice bran, salt
Suggested uses: Eat as is or slice and tuck inside a sandwich or hamburger instead of pickles. Also commonly enjoyed by dipping in cream cheese.
Nutritional information: (Per 100g) Calories: 117kcal, Total Fat: 0.2g, Sodium: 5.8g, Total Carbohydrate: 26.8g, Protein: 2.0g

AWAMORI CHILI PASTE
(唐辛子の旨辛ペースト)
Producer: Higa Seicha
Prefecture: Okinawa

Okinawa is Japan's southernmost tropical islands, extending from Kyushu all the way to Taiwan. With influences from Japan, China and SouthEast Asia, Okinawa has a culture, cuisine and way of life that is distinct from the rest of Japan. Its white sandy beaches, warm tropical weather and mouth watering regional specialties make it the perfect destination to embrace nuchi gusui or life’s medicine - nourishing food, people’s kindness and motherly love.

On nearly every restaurant table in Okinawa, you’ll find a bottle of Kōrēgusu chili sauce. This hot sauce is the quintessential condiment in Okinawa, adding heat and flavor to local dishes. Kōrēgusu is made by soaking island chili peppers in awamori, a type of sake that is produced and almost entirely consumed solely in Okinawa. It’s made from long grain rice but unlike sake, it’s distilled instead of brewed. Awamori is said to be Japan’s oldest spirit with a history dating back over 600 years.

Higa Seicha produces Okinawan soul food and turned traditional kōrēgusu into this convenient-to-use chili paste while keeping the same taste and core ingredients: island chili peppers and awamori. Okinawan island peppers are known for their intense heat and aroma so please enjoy with caution. A little goes a long way!

Ingredients: Island chili pepper, awamori (contains alcohol), salt, rice vinegar
Suggested uses: Add to broths, soups, stews, sauces, and marinades for a bit of heat. But take care! This chili paste is extremely hot and spicy. Use sparingly and do not touch your body, especially your eyes, after touching this paste.
Nutritional information: (Per 100g) Calories: 135kcal, Total Fat: 6.3g, Sodium: 5.49g, Total Carbohydrate: 14.9g, Protein: 4.6g

GOTO UDON
(五島手延うどん)
Producer: Nagasaki Goto Udon
Prefecture: Nagasaki

In the mountains of Kyushu, an area blessed with natural beauty, volcanoes and lush greenery, grow tall, dark-leafed trees which bloom deep pink flowers with bright yellow centers. This camellia japonica plant is the secret ingredient behind one of Japan’s rarest noodles: goto udon. Goto udon comes from the Goto islands, particularly Nakadori Island, one of the westernmost islands of Japan. So remote are these islands, that even many Japanese have not experienced these noodles!

The silky yet chewy texture and perfectly circular shape comes from hand-twisting the noodles into strands and then repeatedly pulling the noodles. Made without the use of preservatives, oil pressed from the camellia plant is added to ensure shelf life and smooth out the surface of the dry noodles in a process called migaki (lit. “polishing”). This technique, which has been passed down through centuries, results in the remarkable smoothness of goto udon. Even after boiling, you will notice the faint aroma of camellia oil from the wooded mountains of the Goto Islands.

Ingredients: Wheat flour (from Japan), salt, camellia/tea seed oil 
Suggested uses: To cook, boil 2L of water. Slowly add the noodles to keep them from sticking. Once the water has boiled again, adjust the heat to keep at a gentle boil and cook for 7 mins. Drain and rinse under water. Enjoy in the Jigokudaki Goto Udon Hot Pot recipe provided, plain, in a noodle soup or with a light, tomato-based sauce.
Nutritional information: N/A

JAPANESE CURRY ROUX
FEATURING APPLES FROM AOMORI PREFECTURE
(風丸農場のカレー・ルウ 約7皿分)
Producer: Kazemaru-Nojo
Prefecture: Aomori

Curry may not be the first thing that comes to mind when thinking about Japanese food, but curry rice (pronounced karē raisu), is actually one of Japan’s most popular dishes. More sweet than spicy, Japanese curry is easy to make yet deliciously satisfying.

The key ingredient in Japanese curry is the premade blocks of curry roux that create a thick flavorful sauce. Unfortunately, most typical Japanese curry roux contains additives and preservatives. This curry roux from Kazemaru-Nojo, which has been one of the most popular products we have ever featured, is made without any artificial flavors or additives. It is sweetened with apples harvested in Aomori Prefecture, a region famous for its apples, and sugar from sugar beets from Hokkaido Prefecture. 

Our producer, Kazemaru Farm, is located in Ajigasawa town at the foot of the Shirakami Mountains. With a focus on sustainability, they combine apple growing with green technology by harvesting energy from a local, citizen-built windmill that was led by NPO Green Energy Aomori as a way of revitalizing the local community. 

Ingredients: Vegetable oil (palm oil, rapeseed oil), rice flour (from Aomori Prefecture), sugar (from sugar beets from Hokkaido Prefecture), curry powder, salt, starch powder (from Hokkaido Prefecture), apple puree (from Aomori Prefecture), yeast extract, powdered tomato, malt extract
Suggested uses: Follow the recipe provided to make Japanese Curry Rice or you can simply add a small amount of the roux directly to a stir fry. 
Nutritional information: (Per 100g) Calories: 500kcal, Total Fat: 34.3g, Sodium: 7.9g, Total Carbohydrate: 43.5g, Protein: 4.5g

YUZU SENBEI
(柚子せんべい)
Producer: Suki Tokusan
Prefecture: Miyazaki

Yuzu, Japan’s beloved citrus fruit with a taste best described as a cross between a tart lemon, a sweet mandarin orange, and a fragrant grapefruit, is one of Japan’s most popular flavors and one of our most requested Care Package themes each year.

Yuzu lends it sweet, tart citrus flavor to these senbei which have the sweetness of a cookie and the crispy crunch of a cracker. The yuzu is sourced from Kobayashi City in Miyazaki Prefecture, a region famous for its yuzu and commitment to traditional, small batch cultivation.

Our producer, Suki Tokusan, was founded as a way to bolster the declining population of Suki village on Kyushu island. Suki village merged with the nearby city of Miyazaki after its population fell to only 2,000 people. In order to revive the area and bring attention to its agricultural treasures, Suki Tokusan began specializing in locally grown produce, such as yuzu, and using them to create their own regional specialities.

Ingredients: Wheat, egg, granulated sugar, soft brown sugar, starch syrup, sugar, yuzu paste, raw yuzu paste, starch
Suggested uses: Enjoy as is or with tea or coffee. Try pairing it with one of the regional teas featured in our Japanese Green and Specialty Teas: “Ryu” Care Package.
Nutritional information: N/A

YATSUHASHI MIX (NORMAL AND SUGAR-COATED)
(焼八ツ橋＆衣八ツ橋ミックス)
Producer: Aoyama Mameju
Prefecture: Kyoto

With its winding pathways and ancient culture, Kyoto is one of Japan’s most popular destinations. Many of its well-preserved Buddhist temples and Shinto shrines, majestic palaces and serene gardens have been designated as UNESCO world heritage sites and any visit will feel like a trip back in time to ancient Japan.  

Yatsuhashi cookies from Kyoto are among the most famous and widely recognized omiyage (souvenirs) in all of Japan. There are several types of yatsuhashi from the soft and chewy nama (or raw) yatsuhashi to the traditional crunchy baked variety. The most traditional ones use a combination of rice flour and sugar flavored with cinnamon. These baked yatsuhashi from Aoyama Mameju also include kinako (roasted and ground soybeans), which add a sweet, nutty flavor similar to peanut butter. To make these cookies, the dough is rolled into a rectangle and baked until hard, giving the cookies an elegant curve which resembles a Japanese koto (or harp).

Aoyama Mameju, based in Kyoto and located near the entrance to Sennyuji Temple, has been producing traditional sweets and snacks since 1912. When you step into the shop, you can feel yourself transported back to the Edo Period by the shelves lined with bean snacks, simple cookies, rice crackers, and more. The company prides itself on its careful selection of ingredients and staying true to traditional recipes.

Ingredients: Sugar, rice flour, kinako (roasted ground soybeans), ground cinnamon, sesame (includes soy and sesame)
Suggested uses: Eat as is. Delicious with tea or coffee. Try pairing it with one of the regional teas featured in our Japanese Green and Specialty Teas: “Ryu” Care Package. Please note, baked yatsuhashi are quite crunchy and dense. Enjoy with care!
Nutritional information: N/A