(プレミアムドリップコーヒー スペシャル)
Producer: Tea Life
Prefecture: Shizuoka
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.
Suggested uses: Open the unique, Japanese-style convenient single-serve drip bag along the cut line and hang the hooks over the sides of your cup. Pour a small amount of boiling water over the coffee grounds until moist and let steep for 20 secs. Slowly repeat 2-3 times with the remaining water. Remove the drip bag before serving and adjust it to your liking!
(根菜きんぴら)
Producer: Maruai Foods
Prefecture: Tokyo
This traditional side dish is popular with home cooks and commonly found tucked into the corner of bento boxes. Kinpira is a cooking technique where thinly sliced root vegetables are sautéed then simmered in sugar and soy sauce to bring out their natural sweetness while retaining their satisfying crunch. This kinpira features domestically grown carrots, lotus roots, and burdock. The mild sweetness of the carrots and lotus roots is accented by the earthy nuttiness and slight bitterness of the burdock while Maruai Foods’ special seasoning blend adds a touch of umami and spice. The tender yet crunchy texture of the vegetables is cleverly contrasted by the addition of thin, bouncy strips of konjac (a jelly-like food made from yams), which serve as flavor sponges and unify the dish.
Maruai Foods believes food is the starting point for nurturing the body and mind and is proud to offer additive-free products made with domestically grown goods. The company believes that sometimes simple is best and food does not have to be flashy or glamorous to bring a smile to your face. With a wide selection of ready-to-eat side dishes and pickles, Maruai Foods hopes to make meals memorable and convey the wonders of Japan with each delicious bite.
Ingredients: Burdock (domestic), carrots (domestic), soy sauce, sugar, lotus root (domestic), konjac (domestically produced), sesame oil, rice vinegar, fermented rice seasoning, kelp stock, plum vinegar, sesame, salt, chili pepper (domestic), calcium hydroxide (konjac coagulant) (contains wheat, soy, sesame)
Suggested uses: Serve as an appetizer on its own, pair with warm white rice, or pack into bento boxes. Can also be added to salads, pastas, and stir-fries for savory-sweet flavor and crunch!
Golden Sesame Marinated Sardines
(胡麻ダレいわし)
Producer: Senrei
Prefecture: Miyagi
Made using freshly caught sardines from Onagawa, a small fishing town said to have some of Japan’s best seafood, Senrei’s Sesame Sardines are full of flavor with none of the fishy smell. These plump and tender fish are simmered in a savory sauce made with nutty golden sesame seeds, refreshing ginger, and other traditional Japanese seasonings. The convenient ready-to-eat tray pack makes these perfect for eating on the go or when hiking or camping.
Having survived the 2011 Great East earthquake and tsunami, Senrei has grown to become a key player in transforming Japan’s fishing industry. By combining traditional fishing techniques with cutting-edge technology, they can flash freeze nearly 1,000 pounds of fish in a single hour without compromising taste or quality. The technology took years to perfect and allows Senrei to preserve the freshness of their seafood, which is processed the same day it is brought into the port, all year round.
Ingredients: Sardines (from Miyagi), soy sauce (incl. soy and wheat), sugar, mirin, sesame, ginger, seishu (refined sake), agar
Suggested uses: Enjoy as is or warm in the microwave for 30 secs (500W) by peeling the tray lid back to the dotted line. Try adding to pasta and salads for a touch of savory sardine flavor. For a simple and satisfying meal serve atop a bowl of rice.
Storage: Refrigerate after opening and use as soon as possible.
Gluten-Free Pancake Mix
(グルテンフリーパンケーキミックス)
Producer: Ogata Village Akitakomachi
Prefecture: Akita
Putting a Japanese spin on the Western breakfast favorite, this gluten-free pancake mix is carefully crafted from a blend of domestically produced white and sprouted brown rice flour. In addition to being gluten-free, the mix is free of the top 28 allergens, making it vegan, dairy-free, and soy-free. While other rice flour pancake mixes on the market often yield a tougher, denser pancake Ogata Village Akitakomachi has worked hard to ensure its mix makes a soft and fluffy pancake every time. It can also be used to bake sponge cakes, muffins, donuts, and more!
Founded in 1987 by farmers in Ogata Village in Akita Prefecture, the Ogata Village Akitakomachi Rice Producers Company cultivates local rice and hopes to support future generations of farmers. The company uses eco-farming initiatives such as its rice bran organic fertilizer which makes use of the byproducts of milling by returning it to the rice fields. The rice grown in Ogata Village is produced with reduced pesticides and chemical fertilizers and is certified by the Akita Prefecture Agricultural Public Corporation. In addition to rice, the company offers items such as gluten-free pasta and amazake (non-alcohol sweet sake).
Ingredients: White rice flour (domestic), beet sugar, potato starch, sprouted brown rice flour (domestic), salt, baking powder, processed starch
Suggested uses: Frying Pan Method (1 pancake): Combine 50g of pancake mix, 60g of soymilk, and 5g of olive oil in a bowl and stir to combine. Heat a small amount of olive oil in a frying pan and add the batter. Cook over medium-low heat for about 3 mins on each side. Serve warm and enjoy with honey, syrup, or fruit sauce. Rice Cooker Method (~3 servings): Combine 1 bag of pancake mix, 180g of soymilk, and 15g of olive oil in a bowl and stir to combine. Lightly grease the rice cooker pot with oil and add the batter, shaking gently to level the surface. Cook for about 30 mins and remove from pot to cool on a wire rack. Slice and serve with toppings. (Please note that this may not work with all rice cookers). We recommend first trying the pancakes without toppings to enjoy the unique flavor and texture.
Sun Dried Umeboshi (Pickled Plums)
(ぺたんこちょび梅)
Producer: Maruyama Foods
Prefecture: Wakayama
Maruyama Foods’ sun dried umeboshi are made using just two simple ingredients: ume (Japanese plums) and salt. However, in the hands of their skilled artisans these high-quality ingredients transform into a refreshingly tart and salty snack. While most umeboshi (pickled plums) have a large pit, Maruyama Foods utilizes nanko ume, a variety regional to Wakayama that is prized for its bright fruity flavor, pleasant tartness, delicate skin, and small seeds. By removing the seeds, thinly spreading the plum flesh, and drying it in the sun they are able to achieve a delightfully chewy texture while still allowing the natural flavor of the plums to shine.
Since 1955 Maruyama Foods has been transforming the region’s prized nanko ume into a wide variety of ume-based goods. Building upon the area’s desirable climate and natural resources Maruyama Foods has fine-tuned its growing and processing procedures thanks to years of experience and state-of-the-art technology. Adhering to its founder’s philosophy, the company continues to follow traditional methods to create the very best umeboshi, one plum at a time.
Ingredients: Ume (Japanese plums), salt
Suggested uses: Enjoy as is. Pairs well with a cup of Japanese tea. (Note: Umeboshi can be surprisingly salty and sour when you first try it)
Shiitake Clear Soup with Flying Fish Dashi
(あごだししいたけお吸い物)
Producer: Matsuoka Shiitake
Prefecture: Oita
This delicately flavored clear soup is made with carefully selected umami-rich ingredients creating a depth of flavor that is delicious on its own but also works wonderfully as the base for other dishes. The earthy smokiness of Matsuoka’s wood-grown shiitakes is echoed by that of the bonito (skipjack tuna flakes) and accented by the oceanic notes of the konbu (kelp). However, the star of the soup is the ago, a type of flying fish, which gives it a luxurious salty-sweet flavor without any overwhelming fishiness.
For over 100 years, Matsuoka Shiitake has specialized in mushroom cultivation, including their prized Japanese shiitake mushrooms. Using traditional methods passed down over generations, Matsuoka’s skilled producers grow their shiitake on kunugi (Japanese chestnut oak) logs, giving them a distinctive umami-rich, earthy flavor. After being picked, the mushrooms are sun-dried to further enhance their flavor.
Ingredients: Shiitake mushrooms (Oita Prefecture), soy sauce (contains wheat and soybeans), starch degradation product, mitsuba (wild Japanese parsley), starch, shiitake mushroom extract powder, bonito flakes extract, salt, sesame, konbu (kelp) extract, grilled ago (flying fish) powder, sugar, yeast extract
Suggested uses: To make this savory soup simply add the mix to 160ml (~⅔ cup) of hot water, stir, and enjoy. The subtle fish flavor of the soup pairs perfectly with sushi and other seafood dishes. Try adding noodles, rice cakes, and vegetables to the soup for a complete meal, or in the Osuimono Gratin Soup recipe provided.
Seaweed and Olive Oil Curry Roux
(オリーブオイルと海藻のカレールー)
Producer: TAC21
Prefecture: Kanagawa
An inventive take on a Japanese comfort food classic, curry rice, this olive oil and seaweed curry roux combines international flavors with the regional tastes of Kanagawa. While the base of the roux contains familiar staples like curry powder, tomato paste, Worcestershire sauce, and cocoa powder the star ingredients of the roux are olive oil and akamoku seaweed. A specialty of Kanagawa, akamoku is a type of brown seaweed that has been treasured for centuries by local fishermen for its fresh, briny taste. The olive oil, crafted by Chef Kogure (the first Japanese olive oil sommelier to be recognized by Sicily), adds a distinct richness as well as a subtle peppery bite. The thoughtful addition of these unique ingredients truly elevates this curry roux, giving it a sophisticated, well-balanced flavor.
Having gotten its start as a small natural food shop in 1970, TAC21 has since grown to carry over 2,000 kinds of natural food. Inspired by the rich nature surrounding its headquarters, the company works hard to provide customers with food that is good for the body and the environment. Through revitalizing the region by prioritizing locally grown ingredients TAC21 hopes to help revitalize food culture as well.
Ingredients: Wheat flour, vegetable oil (palm oil, extra virgin olive oil), sugar, salt, curry powder, pork extract, tomato paste, apple puree, soy sauce, masala, chicken extract, oyster sauce, Worcestershire sauce, yeast extract, akamoku seaweed powder, cocoa powder, spices (includes soybeans)
Suggested uses: Use to make your own home-cooked Japanese curry using Chef Kogure’s Olive Oil and Akamoku Japanese Curry recipe provided. It can also be used to make curry udon and flavor soups, pasta, and onigiri (rice balls).
Storage: Refrigerate after opening and use as soon as possible.
Shichimi Nori (Seven Spice Seaweed Snack)
(うま辛七味のり)
Producer: Kozen
Prefecture: Tokyo
As versatile as it is flavorful, this shichimi nori snack can be eaten on its own or sprinkled atop your favorite dishes. Made with large flakes of mominori (high-quality roasted seaweed) this snack has an addictive crispy texture and salty, savory flavor. Coated with a mixture of fragrant sesame and chili oils and dusted with shichimi togarashi (a Japanese seven-spice blend featuring togarashi chili peppers) this shichimi nori snack is packed with an addictive combination of punchy spice and rich umami that is sure to leave you reaching for more!
Since the company’s founding in 1894 Kozen has been working hard to share its high-quality seaweed with people worldwide. While cherishing traditional foods and production methods Kozen has also embraced new challenges, recognizing the important role food plays in this ever-developing world. Kozen’s line of seaweed goods includes familiar favorites as well as inventive new products, like this shichimi nori snack, helping the company to share the goodness of seaweed with the next generation.
Ingredients: Dried seaweed (amanori (domestic)), chili oil (sesame oil, chili peppers), black sesame, shichimi togarashi (spice blend), salt, powdered soy sauce (contains soybeans, wheat, and sesame)
Suggested uses: Enjoy as is for a quick and easy snack that pairs perfectly with alcohol. It can also be used similarly to furikake (rice seasoning) and sprinkled on rice, fried chicken, cold tofu, soba noodles, salads, pizza, eggs, and more. Toss with popcorn for a Japanese-inspired movie snack!
Storage: Refrigerate after opening and use as soon as possible. To preserve the crunchy texture seal tightly and keep the provided desiccant packet in the bag.
