SEASONAL TASTES (Fall 2024) - Back to School Bento

Egoma (Perilla) Karinto Snack
Egoma (Perilla) Karinto Snack
(荏胡麻花林糖)
Producer: Higo Seiyu
Prefecture: Kumamoto
A traditional Japanese snack from the Edo Period, karinto are delightful, short cylinders of deep-fried dough. Available in sweet and savory flavors, the most popular type is coated in brown sugar, giving it a deep brown pitted appearance and crunchy sweet exterior. Higo Seiyu’s award-winning karinto highlights Kumamoto Prefecture’s locally grown egoma (perilla) and purple sweet potatoes. Perilla imparts a slightly herbaceous flavor while purple sweet potatoes lend a vibrant color and natural sweetness, making them appealing to the eye and your tastebuds.
While times have changed and technology has evolved since Higo Seiyu’s founding in 1909, their passion for producing top-tier products has remained the same. Today the fourth generation of the family continues to preserve the company’s long-standing traditions while creating exciting new products.
Ingredients: Flour (domestic), egoma (perilla), egg, raw sugar, vegetable oil, purple sweet potato, honey, salt, yeast
Suggested uses: Enjoy anytime on its own or mix with nuts and fruit to create a Japanese-inspired trail mix.
Storage: Room temperature
Mochi Mochi Chewy Sesame Tofu
Mochi Mochi Chewy Sesame Tofu
(長崎もちもち ごまとうふ)
Producer: Houmoto Sesame Tofu
Prefecture: Nagasaki

An integral part of shoujin ryori, the mostly vegan cuisine of Japanese Buddhist monks, goma dofu (sesame tofu) is made from ground sesame seeds rather than the typical soybeans. Houmoto Sesame Tofu’s conveniently packaged mochi mochi sesame tofu comes with all the makings of a quick and easy sweet treat. The nuttiness of the white sesame seeds, which make Nagasaki’s goma dofu unique,  is amplified by the company’s in-house roasting method and complemented by the roasted nut notes of the kinako (soybean flour). A drizzle of the provided kuromitsu (a sugar syrup similar to molasses) adds just the right amount of sweetness!

Sesame tofu is a long-established specialty of Nagasaki dating back to the arrival of Zen Buddhist masters to Kofukuji Temple in 1654. The locals quickly adopted the sesame tofu and it remains a local favorite today. For 72 years and three generations, Houmoto Sesame Tofu Company has worked hard to preserve traditional methods and authentic flavors. While many producers no longer process their white sesame seeds in-house, Houmoto continues to use a generations-old roasting method, ensuring a pleasant roasted taste and no need to add artificial coloring. While sales were once limited to local morning markets, they have since expanded nationwide and abroad. 

Ingredients: Sesame tofu (washed sesame seeds (Japan), starch, sugar, salt) (contains sesame seeds), kuromitsu (brown sugar, malt starch syrup, honey, sugar), soybean flour (soybeans, sugar, sesame oil, salt) (contains soybeans and sesame)
Suggested uses: Enjoy as a quick and easy dessert! Simply plate the sesame tofu and top with the provided kuromitsu (sugar syrup) and kinako (soybean flour) and enjoy alongside a cup of tea or coffee.

 

Sanbaizu Vinegar Blend

Sanbaizu Vinegar Blend
(三杯酢)
Producer: Aritaya
Prefecture: Gunma

Crafted using recipes from Kazuki Arai, the esteemed executive chef at Gunma’s own White In Takasaki Omotenashi Resort, this traditional sanbaizu is made with modern tastes in mind. Sanbaizu, meaning “three cup vinegar” in Japanese, is typically made using equal parts vinegar, mirin, and soy sauce. Combining carefully sourced ingredients such as Torii Food Company’s brewed vinegar from Shizuoka and Amakyo Shuzo Company’s mirin from Aichi with Aritaya’s own naturally brewed soy sauce, this versatile sauce adds a sweet and savory tanginess to everything from sunomono (vinegar-based dishes) and salads to shabu shabu (hot pot dish) and stir-fried dishes. 

For 191 years Aritaya has been producing naturally brewed soy sauce at its brewery in Annaka City, Gunma Prefecture. Adhering to traditional methods passed down from generation to generation, Aritaya prides itself in brewing authentic, unadulterated soy sauce. In recent years the company has crafted special sauces, seasonings, and even sweets flavored with soy sauce. The cafe corner at the brewery also serves a seasonal menu showcasing the versatility of soy sauce.

Ingredients: Soy sauce (including soybeans and wheat, domestic), brewed vinegar, mirin, sugar, lemon juice, konbu (kelp)
Suggested uses: Traditionally this vinegar blend has been used to make sunomono (vinegar-based dishes). However, it is also delicious on salads, stir-fries, meat, fish, and more. If mixed with sesame oil, it can be used as a Chinese-style dressing that pairs perfectly with deep-fried dishes. You can also combine it with olive oil or mayonnaise to make a carpaccio sauce that tastes terrific with tomatoes. Try using it in the Refreshing Sanbaizu Vinegar Salad recipe provided.
Storage: Refrigerate after opening

Spinach and Cabbage Freeze-Dried Miso Soup

Spinach and Cabbage Freeze-Dried Miso Soup
(ほうれん草とキャベツ味噌汁)
Producer: Matsuai Foods
Prefecture: Kumamoto

Mastuai Foods has created this instant miso soup using unique freeze-drying technology. The base is an umami-rich mix of additive-free miso made from Aso soybeans, Kyushu rice, and Kyushu barley. Brimming with vegetables like spinach, cabbage, and carrots, this soup has a slight sweetness and mildly earthy flavor that is complemented by the natural saltiness of the bonito stock and konbu (kelp) extract.

For more than 190 years Matsuai Foods has been carefully selecting high-quality ingredients to make their miso, soy sauce, and vinegar-based products. They work with local farms, grow their own rice in Kumamoto, and give back to the community by offering opportunities for local families to participate in planting and harvesting workshops. They also repurpose the byproducts of production as fertilizer and feed.

Ingredients: Mixed miso (domestic), spinach, cabbage, carrot, starch, bonito stock, yeast extract, konbu (kelp) extract (contains soybeans)
Suggested uses: Simply mix the contents of the package with 160ml (~⅔ of a cup) of hot water. Let the ingredients fully rehydrate and enjoy!

 

Adzuki (Sweet Red Bean) Rice Syrup Biscuits

Adzuki (Sweet Red Bean) Rice Syrup Biscuits
(あずき米蜜ビスケット)
Producer: Hokuriku Seika
Prefecture: Ishikawa

The star of many traditional Japanese desserts, adzuki (sweet red) beans are known for their mellow sweetness and earthy, nutty flavor. These bite-sized biscuits are made using tsubuan, a sweet adzuki bean paste, as well as a powder made from the bean skins which are often discarded when making koshian, a smoother version of the bean paste. Hokuriku Seika has also incorporated traditional tastes of Kanazawa, including rice syrup from Tarawaya Confectionary Shop (the oldest in Kanazawa) and brown rice amazake (sweet non-alcohol sake) from Yamato Soy Sauce and Miso Company. The rice syrup gives the biscuits a gentle sweetness while the brown rice amazake and salt koji add a unique fermented umami flavor.

Founded in Ishikawa Prefecture’s capital city of Kanazawa in 1918, Hokuriku Seika has worked hard to become one of the biggest names in Japan’s biscuit and cookie industry. Affectionately nicknamed “Hokka” after the Hokuriku northwestern region where the company is located, Hokuriku Seika continues to produce its biscuits using the same methods it has for over a century. This means the biscuits still have the same nostalgic taste customers know and love. Hokka carefully selects ingredients and thoughtfully crafts recipes, ensuring its snacks are nutritious and delicious.

Ingredients: Wheat flour (wheat (Hokkaido)), beet sugar (beets (Hokkaido)), shortening, wheat starch, tsubuan (sugar, adzuki beans), coconut cream, adzuki bean skin powder, rice syrup, brown rice amazake, adzuki bean extract, salt koji, salt
Suggested uses: Packaged in a convenient resealable bag, these mini biscuits are the perfect on-the-go snack for adults and children alike.
Storage: Room temperature

Octopus Rice from Setouchi

Octopus Rice from Setouchi
(瀬戸内海産たこめしの素)
Producer: Takara Shokuhin
Prefecture: Kagawa

Located in southern Japan, the Setouchi region includes the Seto Inland Sea and covers the coastlines of nine prefectures including Kagawa. With relatively calm waters and a mild climate, the Seto Inland Sea is the perfect environment for octopuses and the regional cuisine has full-heartedly embraced this unique seafood. Said to have begun as a simple fisherman’s lunch served on fishing vessels, this octopus rice mix is made using locally caught Setouchi octopus, which have a clean, slightly sweet flavor, that is balanced by the saltiness and subtle umami of Kansai style light soy sauce. The pleasantly chewy texture of the bite-sized pieces of octopus pairs perfectly with tender grains of warm rice, which echoes the flavors of the sea thanks to the addition of kelp and bonito extracts.

Specializing in tsukudani (soy sauce simmered side dishes) and other shelf-stable goods, Takara Shokuhin has been striving to produce high-quality budget-friendly products since the company’s founding in 1948. Combining hard work and time-tested know-how with the bountiful nature and resources of Kagawa, Takara Shokuhin produces items that suit the taste of the times and utilize local goods as well as the latest technology. After collaborating with JAXA (Japan Aerospace Exploration Agency) during an 8-year project, some of Takara Shokuhin’s products have even been enjoyed on the International Space Station!

Ingredients: Octopus (Setouchi), sake, konbu (kelp) extract, sugar, soy sauce, mirin, salt, bonito flake extract, brewed vinegar, yeast extract
Suggested uses: Wash and strain 2 Japanese rice cups (300g or 1½ US cups) of rice. Add rice and the contents of this seasoning packet to the rice cooker pot. Add enough water as per your rice cooker and cook the rice according to your rice cooker instructions. Once finished, let steam in the closed pot for an additional 10 mins. Mix before serving and enjoy. For additional flavor try adding toppings like bamboo shoots, carrots, or fried tofu.

Katsuo Furikake Seasoning

Katsuo Furikake Seasoning
(かつおふりかけ)
Producer: Shinmarusho
Prefecture: Shizuoka

Made using simple ingredients like natural brewed soy sauce, sugar, sesame seeds, and bonito flakes, this savory katsuo furikake seasoning offers a nostalgic taste without chemical seasonings nor added coloring. High-quality bonito flakes from skipjack tuna caught in Yaizu’s deep-sea fisheries add an addictive “pari pari” crispy texture and mild smokey flavor to everything from rice to french fries. The soy sauce amplifies the natural umami of the bonito flakes while sesame seeds give the seasoning a touch of nuttiness and crunch.

During the company’s 89-year history, Shinmarusho has worked hard to develop unique manufacturing methods and refine its processing technology. The company is committed to authenticity and stands strong in its traditions, refusing to sacrifice quality for efficiency or convenience. With an extensive line of products including dashi (broth) powders, packs, and liquids as well as various bonito flake varieties, Shinmarusho strives to share the charm of traditional bonito seasonings with people worldwide through innovative original goods.

Ingredients: Bonito shavings (Yaizu production), sugar, soy sauce (including wheat and soybeans), salt, fermented rice seasonings, sesame
Suggested uses: Full of flavor, this katsuo furikake adds umami to all of your favorite dishes! Try it on mashed potatoes, gratin, pasta, french fries, potato chips, and of course rice.
Storage: Refrigerate after opening.

 

Simmered Hijikii Seaweed

Simmered Hijikii Seaweed
(ひじきの煮物)
Producer: Maruai Foods
Prefecture: Tokyo

Hijiki, a brown seaweed that grows on rocky shorelines in East Asia, has been a staple in Japanese cuisine for centuries. Its earthy almost mushroom-like flavor and pleasantly chewy bite shine in this nimono (simmered dish). Domestically harvested soybeans and carrots add crunch and color while thin ribbons of aburaage (fried tofu) impart a subtle soy flavor. Aburaage and konnyaku (or konjac, a jelly-like food made from yams) add textural intrigue and act as flavor sponges, soaking up the sweet and salty sauce and carrying the flavors throughout 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: Hijiki (domestic), carrot (domestic), soybeans (domestic), konnyaku (domestic), soy sauce, sugar, fermented rice seasoning, fried tofu (domestic), rice syrup, sesame oil, plum vinegar, calcium hydroxide (konnyaku coagulant), tofu coagulant (magnesium hydroxide) (contains wheat, soybeans, and sesame)
Suggested uses: This simmered hijiki is the perfect side dish for sit-down meals and bento boxes alike! It can also be stirred into rice to make maze gohan (mixed rice) and onigiri (rice ball) or used as a topping for soba noodles.
Storage: Refrigerate after opening and use as soon as possible.

Takana (Pickled Mustard Greens)

Takana (Pickled Mustard Greens)
(味高菜
Producer: Fujisaki Shoji
Prefecture: Kagoshima

These takana, a type of tsukemono (lit. “pickled things”), are made by pickling mustard plant leaves, which helps to retain their mildly spicy flavor and satisfying crunch while reducing their natural bitterness. Here it’s combined with traditional Japanese ingredients such as sesame seeds, konbu (kelp), soy sauce, and mirin, as well as red peppers, ginger, and turmeric.
Founded in 1927 and now in its third generation, Fujisaki Shoji is a tsukemono shop that uses naturally grown vegetables from Kyushu. Their delicious pickles are additive-free and carry a distinct aroma from their hometown.

Ingredients: Takana (mustard greens), sesame seeds, konbu (kelp), red pepper, ginger, pickling ingredients (glucose syrup, soy sauce, mirin, fermented seasoning, turmeric, salt, vinegar) (includes wheat and soybeans)
Suggested uses: Enjoy as is, as a side dish or chopped into fried rice, stir fries, pastas, omelets, on pizza or ramen, or in onigiri (rice balls).
Storage: Refrigerate after opening and use as soon as possible.

Milk Peach Drink Mix

Milk Peach Drink Mix
(牛乳ももミックス)
Producer: Asuzac Food
Prefecture: Nagano

Often enjoyed as post-onsen (hot springs) refreshment, fruit milk can be found in an array of flavors across Japan. This milk peach drink mix is made with plump pieces of yellow peach imported from Greece, said to be some of the best in the world, that have been freeze-dried to preserve peak flavor and freshness. Supplemented with orange, banana, mango, and apple, the resulting beverage has a mellow sweetness and depth of fruity flavor that combines with the richness of milk to create a luxurious yet refreshing drink.

For over 60 years Asuzac Foods has been producing dried and freeze-dried goods, including fruits, vegetables, soup mixes, beverage mixes, and confections, all to make foods more delicious and easier to use. Mindful of the environment, the company believes that drying its products makes them healthier and results in less waste, benefiting customers and the environment.

Ingredients: Yellow peaches (Greece), sugar, mango puree, orange, apple juice concentrate, banana puree, starch, peach juice concentrate
Suggested uses: Fruit Milk: Simply place one block of the drink mix in a cup and mix with 120ml of cold milk or milk alternative (like soy milk). Enjoy immediately for crispy fruit bits or let it sit for a softer texture. This versatile mix can also be used to make peachy panna cotta and fruit sauce for pancakes. Try using it in the Fresh and Fruity Overnight Oats recipe provided.

Premium Teriyaki Sauce

Premium Teriyaki Sauce
(贅沢甘だれ) 

Producer: Shokaku
Prefecture: Hyogo

Teriyaki is a quintessential sweet and savory sauce found in many dishes in Japan such as tsukune (Japanese chicken meatballs), teriyaki chicken wings, teriyaki baked salmon, and more.
This Premium Sweet Teriyaki Sauce is made from high-quality, traditional Japanese ingredients including soy sauce, tamari, mirin, sake, and yoshino kudzu (a thickening agent made from the root of the kudzu vine, used instead of xanthan gum which you will find in other teriyaki sauces). The result is a teriyaki sauce that tastes like something you would find in a high-end izakaya (Japanese pub).
Mamoru Fujiwara makes this Premium Teriyaki Sauce in an unassuming sushi shop called Shokaku Zushi, located on the Itayado shopping street near Kobe. Mamoru founded this shop at the age of 33, after training as a sushi chef in Osaka. The shop has remained a local favorite for over three decades with Mamoru heading to the central Kobe market early every morning to source fresh local ingredients.

Ingredients: Soy Sauce, tamari soy sauce, sugar, mirin, clear sake, yoshino kudzu (Japanese arrowroot), chili pepper, alcohol (contains wheat and soy)
Suggested uses: This luxurious teriyaki sauce can be used to add a slightly sweet umami flavor to all of your favorite Japanese dishes including eel, tempura, teriyaki meats, stir-fries, tsukune (Japanese chicken meatballs), mitsurashi dango (skewered rice flour dumplings), and more. Try using it to make Teriyaki Chicken using the recipe provided.
Storage: Refrigerate after opening

 

Tenpyo Era Portable Chopsticks and Spoon
Tenpyo Era Portable Chopsticks and Spoon
(持ち運び 箸とスプーン 天平文様)
Producer: Skater
Size: 18cm (chopsticks and spoon)

Drawing inspiration from the motifs of the Tenpyo Era, a period known for its elegance and refinement, the carrying case of this portable chopsticks and spoon set is adorned with an eye-catching floral brocade design, adding beauty to function. The case itself is made with an easy open latch and includes thoughtfully placed silicone cushions and dividers to keep the utensils in place and make it quiet to carry. Its slim size also means it fits into most lunch boxes with ease.

The reusable chopsticks and spoon are 18cm long and have a non-slip finish, making them easy to use for adults and children. They are also coated with an antimicrobial material so that customers can feel safe in their choice to pack reusable chopsticks and help reduce waste. The set is also dishwasher safe making cleaning a breeze.

Care instructions: Hand wash with mild soap and warm water and let air dry fully to remove moisture before returning to the carrying case. If washing in the dishwasher, either place in the utensil basket or wash on the top rack away from heating elements.


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