Producer: Morinoya
Prefecture: Saitama
Vegan, Gluten-free, Dairy-free, Soy-free
Suggested uses: Enjoy chilled and sliced into domino-sized pieces with a cup of tea (find your favorite tea on our website or discover new ones in our Japanese Green & Specialty Tea: “Ryu” Package). It can also be thinly sliced and used in place of jam on toast or sweet bread for a uniquely tea-flavored treat.
A traditional Japanese sweet, yokan is a jelly-like confection typically made from red bean paste, sugar, and agar. This unique yokan is made with white bean paste, which has a milder flavor and allows the delicate taste of the tea to shine through. The refreshing and robust flavor of Sayama green tea, which is grown locally in the southern part of Saitama Prefecture, pairs beautifully with the light sweetness and subtle earthiness of the yokan. Considered somewhat rare to find outside of Japan, the Sayama green tea also imparts a vivid green hue, making this yokan a stunning sweet treat.
Specializing in yokan, Morinoya works in close collaboration with local Saitama farmers and their families to source its ingredients. As interest in Japanese sweets and teas continues to grow globally, Morinoya works hard to create innovative new products, like green tea cola, and to expand their line of confections with exciting new flavors inspired by regional agricultural specialties.
Asamizuka Sencha Green Tea (煎茶 あさみずか)
Producer: Tea Life
Prefecture: Shizuoka
Ingredients: Green tea (from Shizuoka) (Caffeine)
Vegan, Gluten-free, Dairy-free, Soy-free
Suggested uses: To make ~3 servings of hot green tea, add 10g of tea leaves to a teapot and fill with hot water (about 70℃/ 160℉ ). Let steep for 30-40 seconds and gently swirl in the pot before serving. For cold brew tea, add 10g of tea leaves to a large bottle or pitcher and fill with cold water. Let steep for about 6 hours or overnight.
Storage: Room temperature.
One of Tea Life’s signature green teas, this “asamizuka” is made with shincha, the first spring harvest of tea leaves. The new leaves and shoots are ripened to a deep green hue, giving this tea its vivid color, mild sweetness, and refreshing aroma. Naturally grown in the nutrient-rich soils of Shizuoka by skilled tea cultivators, the leaves from each farm are processed separately to preserve their distinct flavors, rather than mixing them all in a factory. This genuine green tea is the perfect reminder to slow down and savor the moment.
Since its founding in 1983, Tea Life has been committed to putting customers first and prioritizing high ethical standards. To support their goal of helping people live to be one hundred, the company offers a wide variety of unique goods, including health foods, beauty products, and of course, teas. Tea Life takes pride in providing wellness to customers via their high-quality products.
Uji Matcha Cappuccino (宇治抹茶カプチーノ)
Producer: Yanoen
Prefecture: Kyoto
Ingredients: Granulated sugar (domestically produced), creaming powder (sugar, dextrin, powdered skim milk, milk sugar (lactose), vegetable oil), matcha powder, pure fructose, dextrin, sodium caseinate (contains dairy)
Gluten-free, Soy-free
Suggested uses: Pour the contents of one stick into a cup, add 140ml (~5 oz) of hot or cold water, and stir well to combine. Can be enjoyed hot or iced. For a fun touch of sweetness, try adding marshmallows or pouring over ice cream. Pairs well with Japanese sweets such as the ones found in our Japanese Sweets: “Okashi” Package.
Said to be the birthplace of Japan’s tea ceremony, the small city of Uji, Kyoto, is world-renowned for its high-quality, finely ground matcha. Gifted with the perfect tea-growing climate, matcha from Uji is known for its distinctive flavor profile, which beautifully balances vegetal and umami notes with a subtle natural sweetness. This easy-to-make matcha cappuccino offers a luxurious tea house experience at home, providing a rich and creamy texture with a mellow matcha taste. Lightly sweetened with domestically produced sugar, it’s the perfect introduction to matcha.
Founded in 1836 by Genzaburo Yano, Yanoen is still family-operated today. Since its start nearly 200 years ago, the company has expanded internationally and domestically, which has led to several tea expo awards. In Yanoen’s many years of business, the company has won several awards, including prizes from the Minister of Agriculture, Forestry, and Fisheries as well as prizes from the Minister of International Trade and Industry.
Producer: Okinawa Pioneer Foods
Prefecture: Okinawa
Ingredients: Roasted black sesame seeds (produced in Japan), sugar (processed kokuto (Okinawa black sugar), medium coarse sugar, kokuto (black sugar)), starch syrup, black sugar syrup, almonds, coffee powder, salt (includes sesame and almonds)
Vegan, Gluten-free, Dairy-free, Soy-free
Suggested uses: Enjoy as is. Pairs well with a cup of your favorite coffee.
Despite the company’s small size, Okinawa Pioneer Foods offers an expansive selection of snacks and confections, highlighting unique Okinawan and Japanese flavors. Okinawa Pioneer Foods recognizes that while tastes may change, people’s desire for health, happiness, and longevity does not and has committed to producing high-quality snacks that suit the times.
Burdock Okaki (Rice Cracker) (ごぼうおかき)
Producer: Houzenji Arare
Prefecture: Osaka
Ingredients: Glutinous rice (domestic), vegetable oil, burdock, salt
Vegan, Gluten-free, Dairy-free, Soy-free
Suggested uses: Enjoy as is. Pairs well with tea, beer, or your favorite alcoholic beverage.
Featuring the earthy, subtly sweet flavor of burdock root, these crisp stick-shaped rice crackers are made with just a few simple ingredients, allowing the natural flavors of the locally sourced produce to shine. Burdock root, called “gobo” in Japanese, has a somewhat nutty taste and is commonly used in salads and stir-fries. Glutinous rice harvested from environmentally conscious farms in Shiga and Saga Prefectures beautifully complements the subtle sweetness of the burdock while a touch of salt adds the perfect savory finish.
Working closely with local farmers, Houzenji Arare has invested in their community and environment. The company’s rice crackers are made from the highest quality, locally sourced rice that is grown using eco-friendly practices to reduce the number of pesticides and impact on the natural balance of the rice paddies. Houzenji Arare believes in transparency and traceability, striving to create trust with farmers and customers alike.
Rice Flour Okonomiyaki (Savory Pancake) Mix (お米を使ったお好み焼き粉)
Producer: Sakurai Foods
Prefecture: Gifu
Ingredients: Rice flour (from Gifu Prefecture), organic chickpea powder, potato starch, kelp powder, salt, shiitake mushroom powder, baking soda
Vegan, Gluten-free, Dairy-free, Soy-free
Suggested uses: Combine the mix with 140ml (~5 oz) of water and stir until smooth. Add your favorite vegetables (such as thinly chopped carrots or shredded cabbage) and cooked protein such as pork belly, chicken, or shrimp. Mix to combine. Cook in a frying pan or on a griddle on medium heat, flipping once until both sides are golden brown (~4 mins per side). Serve hot with okonomiyaki sauce (or ponzu) and your favorite toppings such as mayonnaise, bonito and seaweed flakes, and a bit of pickled red ginger. This mix can also be used to make takoyaki (battered octopus balls)!
Storage: Room temperature.
Okonomiyaki is one of Japan’s most iconic comfort foods. Loosely translated, okonomi means “what you like” and yaki means “grilled”. This delicious savory pancake, also called “Japanese pizza”, can be easily altered to suit any taste. Made with rice flour, this okonomiyaki mix is vegan, gluten-free, and easy to prepare.
Sakurai Foods started as a noodle company in 1910, producing udon by hand using a hand-cranked noodle machine. Since then, the company has held true to its commitment of “delivering health to the table” by selling organic foods, along with gluten-free and vegan versions of many classic Japanese dishes.
Vegan Yakiniku (Japanese BBQ) Sauce (万能 焼肉のたれ)
Producer: Nagano
Prefecture: Miyazaki
Ingredients: Soy sauce (including wheat and soybeans), sugar, onion, apple, banana, garlic, apple cider vinegar, ginger, lemon juice, sesame, chili pepper
Vegan, Dairy-free
Suggested uses: Shake well before using. Use as a dipping sauce for grilled, thinly sliced beef, chicken, seafood, and vegetables. Can also be used to season fried rice, stir-fried vegetables, marinated boiled eggs (marinate for at least 4 hours in the fridge after boiled and peeled), and fried chicken.
Storage: Refrigerate after opening.
Yakiniku (lit. “grilled meat”) is a type of Japanese BBQ that typically consists of grilling bite-sized pieces of meat, seafood, or vegetables over an open flame. Once cooked, the food is dipped into a special sweet and spicy yakiniku sauce and enjoyed hot off the grill. Inspired by Kyushu-style yakiniku sauce, which is less spicy and tends to have a slightly sweeter taste, this special sauce is entirely vegan yet full of flavor. Made with umami-rich soy sauce and seasoned with garlic, apple vinegar, ginger, lemon juice, sesame seeds, and chili pepper, this sauce gets its sweetness from apples, bananas, and a touch of sugar.
Based in Miyazaki Prefecture, Nagano selects their fruits and vegetables through their network of buyers without purchasing from wholesalers, allowing them to choose the highest quality ingredients.
All-Purpose Mentsuyu (Noodle Soup Base) (本格万能つゆだしつゆ)
Producer: Kimise Soy Sauce
Prefecture: Okayama
Ingredients: Soy sauce (domestically produced), sugar, mirin, protein hydrolysate, dried bonito flakes (katsuobushi, katsuokarebushi, sodakatsuobushi), salt, kelp extract, dried sardines, fish sauce, yeast extract, dried shiitake mushrooms, alcohol (contains soybeans and wheat)
Dairy-free
Suggested uses: This all purpose mentsuyu is concentrated and can be used as a dipping sauce for soba, udon, and somen noodles (combine 1:1 ratio of mentsuyu:water), as a donburi (rice bowl) sauce or tempura dipping sauce (combine 1:1~2 ratio of mentsuyu:water), as a soup or oden base (combine 1:5~6 ratio of mentsuyu:water) or as is in simmered dishes like sukiyaki. To create a salad dressing, mix 2 Tbsp mentsuyu with ½-1 Tbsp oil, ½ Tbsp vinegar, and a pinch of salt.
Storage: Refrigerate after opening.
Versatile and full of flavor, mentsuyu is a staple sauce in Japanese cuisine. It can be served hot or cold and lends its flavor to everything from noodle soups to tempura dipping sauces. Crafted using Kimise Soy Sauce’s authentic soy sauce, this mentsuyu has a dark appearance and incredible depth of flavor. The addition of three types of katsuobushi (dried skipjack tuna flakes) and other classic dashi ingredients such as konbu (kelp) and shiitake mushrooms gives it a rich umami taste. Balanced by the slight sweetness and tang of the mirin and sugar, this well-rounded sauce amplifies the ingredients’ natural flavors without overwhelming them.
Kimise was founded in 1866 and began as a lumber merchant before becoming a soy sauce producer in 1878. Since then, Kimise has been using ingredients grown in the mild climate of the Seto Inland Sea, while respecting local characteristics and traditions. Their products are sold almost exclusively in Okayama Prefecture and delivered directly to the local families.
Hokkaido Seaweed Salad (5種類の海藻サラダミックス)
Producer: Noto Foods/Konbumura
Prefecture: Hokkaido
Ingredients: Funori, dulse, wakame, gagome kelp, ma-konbu ("true" kelp)
Vegan, Gluten-free, Dairy-free, Soy-free
Suggested uses: To rehydrate, put in a bowl and add enough water to cover. Let sit for 10 mins, then drain in a colander. Serve with a splash of ponzu*. Can also be added directly to soup or miso soup (wash first). Please note that seaweed expands quite a bit when rehydrated.
Storage: Room temperature once opened. Store in the fridge once prepared.
This seaweed salad (known as kaiso salad in Japanese) includes five different types of seaweed-funori, dulse, wakame, gagome kelp, and ma-konbu (“true” kelp) - all sourced from the fishing village of Osatube located on the eastern coast of Hokkaido, Japan’s northernmost main island. Surrounded by mineral-rich waters, Hokkaido produces some of Japan’s best seaweed. Here they’re combined in a specific ratio that allows you to enjoy each seaweed’s unique characteristics.
Noto Foods manages its own brand, “Konbumura”, which works with local fishermen who are familiar with the local sea and know the best times to harvest the different varieties of seaweed. The CEO, Tamae Noto, is a busy working mother who hopes that everyone can easily cook and enjoy Konbumura’s seaweed. They offer a range of high-quality products, which can be easily incorporated into everyday cooking.
Producer: Hoshisan
Prefecture: Kumamoto
Ingredients: Koji (rice malt) (domestic), rice (domestic)
Vegan, Gluten-free, Dairy-free, Soy-free
Suggested uses: Extremely versatile, enjoy as a drink, sauce, or seasoning. Make a drink by diluting in a 1:1 ratio with hot or cold water, milk, or soy milk. Use to make a latte or add a piece of ginger for extra flavor. Can also be used in baked goods, sorbets, and cocktails.
Storage: Refrigerate after opening.
Amazake is a refreshingly sweet fermented rice drink that is slightly thick with a luxuriously smooth taste. Often offered at Shinto shrines as part of the New Year celebrations, it can also be enjoyed any time of year. Using a process similar to making sake, koji (a fermenting microorganism) is combined with cooled whole grain rice to create a naturally sweet, non-alcoholic drink. This special amazake is made from carefully selected rice from Kyushu and 100-year-old rice koji. No other preservatives, sugar, or salt are added. Expert craftsmen monitor the rice and water quality, temperature, and humidity, which leads to a pure and natural tasting amazake.
Hoshisan was founded in 1906 by the current president’s grandparents and, for over 100 years, has been creating products grown from the groundwater deep below Aso City in Kumamoto Prefecture. Using the same original methods, their skilled craftsmen age rice, barley, and soybeans to create their signature products.
