Okara Soybean Cookies
(おからクッキー)
Producer: Tealife
Prefecture: Shizuoka

Partnering with culinary experts, a long-established tofu shop created these delightful cookies using okara, the soybean pulp leftover from making tofu and soymilk. These rich, crumbly cookies come in four delicious flavors: plain which highlights the natural nutty, sweetness of soybeans, bittersweet notes of cocoa, refined taste of black tea, and sweet purple potatoes and spinach.
Since its founding in 1983, Tea Life has been committed to putting customers first and prioritizing high ethical standards to support a healthy lifestyle. The company offers a wide variety of unique goods including health foods, teas, and beauty products, and takes pride in providing “wellness and life support” to customers.

Ingredients: Okara (domestic), wheat flour (wheat (domestic)), almond powder, soy milk, edible rice bran oil, sugar (sugar beet (domestic)), various powders (black tea, cocoa, purple potato, spinach), salt, baking powder
Suggested uses: Enjoy as is. Pairs well with a green tea* or the slightly nuttier flavor of houjicha* (roasted green tea).

Grains Zenzai (Dessert Soup)
(雑穀ぜんざい)

Producer: Yoshida Furusato Village
Prefecture: Shimane

Nothing warms you up like a sweet bowl of zenzai! Zenzai is a traditional Japanese dessert soup made with azuki (sweet red beans) and plump hot mochi (glutinous rice cakes). Unique to this zenzai are the 16 different grains which add wholesome tastes and textures to the sweet soup. This warm and filling dessert is the perfect cozy treat on a cold winter’s day.
Yoshida Furusato Village is rooted in Yoshida Town, which once flourished as the center of Japanese steel production but lost most of its population with the introduction of modern methods. With the help of funding from governments, enterprises, and even local citizens (the youngest was 24 years old and the eldest was 85 years old), Yoshida Furusato Village began growing organic agricultural products to help reinvigorate the abandoned town. The total cultivation area is now 180 acres and all weeding is done by hand with the help of locals.

Ingredients: Mochi rice (Shimane Prefecture), sugar (beet sugar), azuki (red beans) (Shimane Prefecture), 16 kinds of mixed cereals (mochi brown rice, naked barley, germ pressed barley, glutinous wheat, young brown rice, glutinous black rice, glutinous millet, glutinous red rice, pearl barley, green soybean, awa millet, black soybean, yellow soybean, azuki bean, Japanese millet, corn), salt
Suggested use: Transfer the contents of the bag to a heat-resistant container, cover, and heat in the microwave for 1½ -2 mins (500W).

Sweet Potato Fries Snack
(芋けんぴ)
Producer: Kodama Ikiiki Farm
Prefecture: Hiroshim

Imo kenpi are a popular, crunchy Japanese snack made from sweet potatoes in the shape of thin french fries which are coated in sugar. Kobama Ikiiki Farm captures the nostalgic taste of imo kenpi in this all-natural, old-fashioned snack made from locally grown Kyushu sweet potatoes.

Kodama Ikiiki Farm is a dried vegetable company creating artisanal products in the countryside of Fukuyama City in Hiroshima Prefecture. In addition to their commitment to producing high-quality products, Kodama Ikiiki Farm works to develop new and inventive ways for people to enjoy the local harvests.

Ingredients: Sweet potatoes (from Kyushu), vegetable oil, sugar
Suggested uses: Enjoy as is. Pairs well with a warm cup of tea.

Chawan Mushi (Japanese Steamed Egg Custard) Mix
(たまご1個で茶碗蒸しの素)
Producer: Asuzac foods
Prefecture: Nagano

Chawan mushi, which translates to "steamed in a teacup", is a savory Japanese appetizer made by steaming seasonal ingredients in a silky egg custard topped with earthy, fresh mitsuba (Japanese wild parsley). This special chawan mushi is easy to make and contains juicy shiitake mushrooms and locally sourced seafood.

Asuzac Food is located in Suzuka City in Nagano Prefecture and specializes in creating freeze-dried foods. Their techniques help to preserve the freshness of their ingredients without using chemical preservatives, allowing the full flavors of the food to shine.

Ingredients: Scallops, shiitake mushroom, seafood extract, fermented seasoning, starch, salt, mitsuba, bonito broth, sakura shrimp, yeast extract, sugar, antioxidant (vitamin E) (includes shrimp, wheat, soybeans)
Suggested uses: Makes two servings. Rehydrate the mix by soaking the block in 200ml of hot water. After it cools, add one beaten egg and mix well. Pour into two deep heat-resistant containers. Place side by side and heat in a microwave for 3 mins at 500W. If not firm, reheat for another 10 seconds until cooked.

Natural Tonkotsu Ramen
(とんこつラーメン)
Producer: Torishi Shouten
Prefecture: Fukuoka

Famous in Japan and around the world, ramen has become one of Japan’s most well-known dishes. Each region offers its own unique style and flavor based on the local ingredients used to create the broth, noodles, and toppings. This natural tonkotsu ramen features hand-crafted, dry-aged noodles and a rich, umami-filled broth made by simmering domestic pork meat and bones for eight hours with a special blend of spices.

Situated at the foot of the Mino mountain range in Ukiha City, Torishi Shouten has been producing authentic, additive-free noodles since 1918. With decades of experience, the company knows that quality products take time, so rather than frying their noodles, they continue to air dry them just as their founders did.

Ingredients: Noodles: Wheat flour (wheat (domestic)), wheat protein, salt, calcined/uncalcined calcium
Seasoning Packet: Pork extract, chicken extract, lard, salt, soy sauce, sugar, yeast extract, sesame oil, rapeseed oil, pepper powder, onion powder, garlic powder (includes wheat, soybeans, chicken, pork, and sesame)
Suggested uses: Break the noodles in half and place them in 550ml of boiling water (~ 2 cups). Boil for 2-2½ minutes. While the noodles are cooking, put the contents of the seasoning packet into a bowl and combine with 270ml (~1 cup) of boiling water. Drain the cooked noodles and add to the prepared soup. Top with slices of roast pork, a soft-boiled egg, green onions, and sesame seeds for added flavor and texture.

Shrimp Crackers
(えびまるせん)
Producer: Sanko
Prefecture: Aichi

These light and airy shrimp crackers are made from domestically produced potato starch with pieces of shrimp, squid, and krill kneaded into the dough, providing a rich seafood flavor. The savory crackers are then fried to crispy perfection and sprinkled with a dash of salt and seaweed flakes.

Headquartered in Toyohashi City in Aichi Prefecture, Sanko strives to connect people through its diverse line of snacks and sweets, including allergen-safe options, nutrient-dense foods, and domestic organically-grown goods. They want everyone to enjoy the deliciousness of nature and healthy eating.
Ingredients: Potato starch (potato (domestic)), vegetable oil (rice oil), shrimp, krill, salt, squid, aosa (seaweed), sugar (sugar beet (domestic))
Suggested uses: Enjoy as is.

Daships Soy Chips (Soy Sauce Flavored)
(だしップス 醤油味)
Producer: Mica Corporation
Prefecture: Shizuoka

Made using okara, the leftover soybean pulp from making soy milk and tofu, these delightful crunchy chips are flavored with a blend of umami-rich ingredients such as dried mackerel, bonito, a savory traditional dashi (Japanese broth), and a dash of salty powdered soy sauce.

A part of the Mica Corporation, Mizunoto has been making elegant-tasting dashi for 27 years in the Suruga Bay area. Using only natural raw materials, they strive to preserve the true flavor of the ingredients in their dashi-based products.

Ingredients: Wheat flour, raw sugar, vegetable oil (rapeseed oil), soybean pulp powder (non-GMO), dried mackerel, powdered soy sauce (soy sauce, salt), dried bonito, salt, modified starch, baking soda (contains wheat, soybeans, and mackerel)
Suggested uses: Enjoy as is. Pairs well with alcohol like beer, sake, sherry, or white wine. Serve alongside dips or cheese in place of regular chips and crackers. Can also be crushed and used as breading for chicken or fish or as a topping for casseroles.

Kan Koji Paste (Savory Salt Miso Paste)
(寒こうじ)
Producer: Ando Jyozo
Prefecture: Akita

Koji is the secret ingredient in Japanese cooking that works as a marinade or as a salt substitute to tenderize and bring out the natural flavors of the food it’s paired with. Kan Koji Paste is a type of rice miso/paste made by combining steamed glutinous rice and salt with koji, a traditional Japanese fermenting microorganism commonly found in soy sauce, rice vinegar, and sake. “Kan” refers to the bitter cold of winter as it is typically made during the winter months in Japan’s northern Tohoku region. Adding steamed glutinous rice, harvested in Akita from Ando Jyozo’s own fields, gives this paste a thicker, stickier texture and a sweetness that perfectly complements the salt. Naturally brewed for over a year, this Kan Koji Paste has a delightfully mellow, fermented flavor.

Founded in 1853, Ando Jyozo has been naturally brewing soy sauce, miso, and other fermented products for generations. With such a long history, the company’s warehouses and brewing facilities have even been named tangible heritage properties and have remained unchanged since the Meiji Era. The company’s skilled artisans continue to create small batches by hand.

Ingredients: Rice, sugar, salt, rice koji
Suggested uses: This all-purpose, umami-rich seasoning works wonderfully as a marinade for meat, poultry, seafood, and vegetables, especially when grilling. To make tsukemono (Japanese pickles), coat sliced vegetables of your choice (Eg. cucumbers, radish, or cabbage) with kan koji paste and refrigerate overnight. Can also be used in salad dressings and dipping sauces as a salt substitute for a touch of salty umami!