This umami-rich soup features whole pieces of Hamaguri clam meat accompanied by a rich seafood broth. Japanese sansho pepper lends a touch of refreshing citrus spice while mitsuba (similar to parsley) gives the soup a subtle herbal aroma and pop of color. The soup was awarded as a grand prize winner by a panel of over 23,000 food analysts in the 2023 Japan Food Selection competition!

Ingredients: Hamaguri clams (Myanmar), fermented seasonings, seafood extract, starch, honey, kelp extract, salt, noodles, sugar, dextrin, yeast extract, bonito stock, shiitake mushroom extract, Japanese pepper, antioxidant (V.E.)
Dairy-free
Suggested uses: Add the block of soup mix to a bowl and combine with 160ml (⅔ cup) of boiling water. Let rehydrate for at least 1 min and stir well before serving.

Made with locally cultivated rakkyo, a type of Japanese scallion, these classic sweet-and-sour pickles add a satisfying touch of crunch and acidity to any meal. The hakuhou rakkyo, which grows deep in the soil of the Fukiagehama sand dune in Kagoshima, Japan’s longest dune, is pickled in Esrendre’s original brine recipe to bring out its natural sweetness, and carefully sliced to make it easy to eat. The flavorful brine can also be used to create more pickles or a delicious sweet and sour sauce!

Ingredients: Sliced rakkyo (from Kagoshima Prefecture), pickling ingredients (brewed vinegar, sugar, salt, konbu (kelp), chili pepper)
Vegan, Gluten-free, Dairy-free, Soy-free
Suggested uses: Enjoy as a side dish. Can also be used as a topping for rice to add crunchy and acidity. The excess pickling liquid in the package can also be used to make asazuke (shallow or quick pickles). Simply julienne your favorite vegetables, such as daikon and carrot, add to the pickling liquid, and let sit in the fridge for at least an hour. The pickling liquid can also be used to make a sweet and sour sauce by combining 2 Tbsp soy sauce*, 2 Tbsp mirin*, 2 Tbsp sake, and 2 Tbsp of leftover pickling liquid over medium/high heat. Bring to a boil, reduce heat to low, and thicken with 1 Tbsp of flour mixed with 3 Tbsp water. Try using them in the Salmon and Rakkyo Chirashi Zushi recipe provided.

Producer: Sanko
Prefecture: Aichi

Made from a dough of domestic glutinous rice and okara (soybean pulp often created as a by-product of the soymilk and tofu-making process) these bite-sized rice crackers are full of sweet and savory flavor. Fried until golden and satisfyingly crispy, they are seasoned with a blend of classic dashi ingredients including bonito flakes, kelp, and shiitake mushrooms. A touch of raw sugar strikes a balance between sweet and savory creating an addictive flavor that will keep you reaching for more.

Ingredients: Glutinous rice (domestic), vegetable oil (rice oil, palm oil), soy sauce (includes wheat), dried okara (soybeans (domestic)), sugar (sanon sugar, raw sugar), mirin, concentrated dashi (bonito flakes, kelp, shiitake mushrooms), salt 
Dairy-free
Suggested uses: Enjoy as is. Pairs well with Japanese tea.

Producer: Sanko
Prefecture: Aichi

Mitarashi dango, sweet rice dumplings that are skewered, grilled, and glazed with sweet soy sauce, are a classic treat served at Hinamatsuri celebrations. A creative twist on the traditional sweet, this mitarashi mochi consists of small, round rice cakes made by kneading rice flour, water, and sugar until soft and chewy. Topped with a slightly salty sweet and savory soy sauce glaze known as mitarashi sauce, this treat has the perfect balance of contrasting flavors and textures. 

Ingredients: [Mochi] rice flour (glutinous rice (domestic)), sugar (sugar beet (domestic)), salt, wheat flour (wheat (domestic)) [Sauce] sugar, soy sauce (including wheat), mirin, starch, brewed vinegar
Vegan, Dairy-free
Suggested uses: Enjoy the mochi as is or try warming in the microwave (50 sec at 500W) or toasting in a toaster oven. Top with the attached sweet soy sauce glaze for a quick and easy treat. The provided sauce is very sweet, so try mixing it with ½ tsp of soy sauce* for a more savory sauce. Pairs well with tea*.

Japan’s northernmost island of Hokkaido is best known for its fresh seafood, including salmon. This savory seafood dish is made with locally caught white salmon, also known as autumn salmon, which is gently simmered in soy sauce with Kaneyu’s unique seasoning blend. The long cooking process results in a fish so tender that even the bones can be eaten!

Ingredients: White salmon (Hokkaido Prefecture), sugar, soy sauce, starch syrup, mirin, kelp extract, salt (includes wheat, soybeans, and salmon)
Dairy-free
Suggested uses: Enjoy as a ready-to-eat protein option. Also works well as a side dish to pair with rice or a snack to enjoy alongside alcohol. Try using it in the Salmon and Rakkyo Chirashi Zushi recipe included in this brochure. [Note: Please use caution when eating fish bones.]

Inspired by the French sablé, which has gained popularity in Japan thanks to its delicate crumbly texture, these cookies are full of traditional Japanese flavors. Featuring both black and white sesame seeds, these cookies have a toasted, nutty taste that is accented by the sweet and spicy flavor of ginger powder, which is kneaded into the dough. These fragrant cookies are subtly sweet and pair perfectly with a warm cup of tea.

Ingredients: White sesame seeds, black sesame seeds, eggs, sugar, flour, butter, ginger powder
Soy-free
Suggested uses: Enjoy as is. Pairs well with a cup of tea or coffee. 

Kagoshima is famous for its sweet potatoes. Even the word for sweet potato in Japanese, satsumaimo, comes from Kagoshima’s historical name, Satsuma. These sweet potato candies are made using traditional methods passed down from the Heian period (794 to 1185). The sweet potatoes are cooked in kettles over an open flame and combined with malt to emphasize their natural sweetness. Like saltwater taffy, these unique candies start hard but become smooth and sticky as you chew.

Ingredients: Sweet potato (from Kagoshima Prefecture), sweet potato starch, sugar, malt, roasted barley (barley, rye)
Vegan, Dairy-free, Soy-free
Suggested uses: Enjoy as is. Pairs well with tea or coffee.