Ingredients: Wheat flour (produced in Japan), sugar, vegetable oil (rice bran oil), buckwheat flour, starch syrup, yeast, salt 
Vegan, Dairy-free, Soy-free
Suggested uses: Enjoy as is. Pairs well with green tea or alcohol. Or enjoy paired with our sobacha buckwheat tea (available in our Japanese Green & Specialty Teas “Ryu” Package) for extra soba flavor. 

A simple sweet snack, karinto are bite-sized pillows of deep-fried dough coated in brown sugar. Sold by street vendors since the early 1830s, this classic confection remains popular today. These special karinto are also made using traditionally milled Hokkaido soba (buckwheat) flour which adds a distinctive buttery richness.

 

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*.

Made from a dough of domestic glutinous rice and okara (soybean pulp is 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 brown and crispy, they are seasoned with a blend of classic dashi ingredients including bonito flakes, kelp, and shiitake mushrooms, and a touch of raw sugar.

Ingredients: Roasted rice, green tea
Vegan, Gluten-free, Dairy-free, Soy-free
Suggested uses: Add 1 tea bag to 150ml (5 oz) of boiling water. Let steep for 15 secs and enjoy. Pairs well with Japanese sweets*. For a creative cocktail, try combining cooled tea with shochu and serve over ice. This brown rice tea also works well in ochazuke (tea over rice)!

Made with a blend of green tea and roasted rice, this aromatic brown rice tea has a vibrant green hue and a warm, earthy flavor. Roasting Yamagata’s prized Tsuyahime rice over an open flame unlocks its natural sweetness and gives it a toasted aroma. The nutty undertones of the roasted rice are then balanced by the green tea’s bright vegetal taste.

 

Ingredients: Lactose, sugar, peanuts, wheat flour, vegetable oil, ume (Japanese plum) powder, cream powder, salted cherry leaves, vegetable coloring, baking powder (contains milk ingredients, wheat, peanuts, and soybeans)
Suggested uses: Enjoy as is. Pairs well with a cup of Japanese tea*.

Handmade in Takayama City, Gifu, these springtime treats consist of buttery peanuts wrapped in a sugar dough that is dried to a crisp, crunchy finish. Flavored with cream powder and salted sakura leaves, the pink exterior of the candy has the distinct floral taste of cherry blossom, with a mellow richness that perfectly complements the peanuts. 

A long-established “dagashi” (similar to penny candy) store, Utsuboya was founded in 1890. Specializing in Hida style dagashi, which uses soybeans, sesame seeds, and peanuts, Utsuboya offers 30 different varieties of candy which are handmade using methods handed down over generations since the company’s founding. Featuring local flavors and ingredients, the company’s sweets are loved by children and adults alike.

Ingredients: Dried seaweed
Vegan, Gluten-free, Dairy-free, Soy-free
Suggested uses: Finely cut or tear into small pieces and use as a seasoning on rice, salads, noodles, or pasta dishes. Use the full sheets to make sushi rolls or to wrap onigiri (rice balls). Try using in the Furikake & Rakkyo Onigirazu recipe provided.
Storage: Refrigerate or store at room temperature after opening. Avoid humidity.

Characterized by its slightly sweet umami flavor, grilled nori (seaweed)  has become synonymous with Japanese food. Isoya’s skilled craftsmen capture the nostalgic taste of roasted seaweed by carefully grilling each of their nori sheets then cutting them into various sizes in a temperature and humidity-controlled room, ensuring optimal conditions and quality.
Founded in the spring of 1953, Isoya continues to value the hard work and honesty of the senior employees who originally nurtured their company. Amid the rapid changes of the times, Isoya protects traditional Japanese food through its nostalgic nori products.

 

Ingredients: Sliced rakkyo (from Kaseda, Minamisatuma City, 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.
Storage: Refrigerate after opening and use as soon as possible.

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: Sugar cane (Okinawa), black sesame
Vegan, Gluten-free, Dairy-free, Soy-free
Suggested uses: Use as you would any jam (spread on bread, crackers, pancakes, crepes and more) or in recipes to add licorice and nutty flavor to your desserts and baked goods. Try using in the Black Sesame Soy Milk Latte or Black Sesame Jam Candied Sweet Potatoes (Daigakuimo) recipes provided.

Kokuto (lit. “black sugar”) is a regional black sugar from Okinawa, Japan’s southernmost tropical islands. Unlike regular sugar, kokuto is made from 100% local sugarcane that is pressed to squeeze out its sweet, raw juice. It has a rich licorice flavor with hints of caramel and toffee and is considered a healthier alternative to regular sugar. Here the licorice flavors of kokuto are combined with the toasted, nutty flavor of black sesame seeds to create a mildly sweet jam with a hint of spice.

After trying authentic kokuto, Satoshi Nakasone, Nakasone Kokuto’s founder, quit his company job to learn how to make it. Today Nakasone Kokuto lovingly produces their kokuto using old-fashioned methods first developed in the 17th century. The company’s skilled craftsmen carefully boil down fresh sugar cane juice for over five hours to create an exceptionally pure kokuto with a robust flavor and deep brown color.

 

Ingredients: Plum vinegar (plums (Wakayama Prefecture), salt), honey(Japan)
Gluten-free, Dairy-free, Soy-free
Suggested uses: Add to salad dressings, dips, and marinades for a touch of bright acidity and subtle sweetness. Can also be used to season cooked vegetables and make quick pickles. Try using in the Honey Ume Potato Salad and Avocado, Crispy Sauteed Chicken with Rakkyo Sauce, and Honey Ume Guacamole recipes provided.
Storage: Refrigerate after opening and use as soon as possible.

Ume (Japanese plum) cultivation in Wakayama Prefecture dates back centuries to the Edo period during the early 1600s. Today, Wakayama is known for its kishu nanko ume, which are prized for their thin skin, small seeds, and bright fruity flavor. Made from just plums and salt, ume vinegar is the brine leftover when making umeboshi (pickled plum). In this special vinegar, the tart salty flavor and bright acidity are mellowed by a touch of domestically produced honey.

 

 

Ingredients: Dried salmon flakes, pickled daikon (Japanese radish), ume (kari kari ume) (crunchy pickled unripe Japanese plums), mirin, soy sauce, sugar, sesame (includes soybeans and wheat)
Dairy-free
Suggested uses: Enjoy sprinkled over a bowl of hot rice, pasta, salads, or steamed vegetables. Can also be used to season onigiri (rice balls) and ochazuke (rice with tea). Try using in the Furikake & Rakkyo Onigirazu or Turnip Salad with Wasabi Mayo and Furikake recipes provided.
Storage: Refrigerate after opening.

Featuring flakes of hand-volcanic roasted salmon from the autumn salmon run in Hokkaido’s Shiretoko Peninsula, this furikake (all-purpose Japanese seasoning)  is packed with umami. Cutting through the smokey richness of the salmon, pieces of pickled daikon radish and Wakayama-grown kishu kojo ume (Japanese plums) add a touch of sweetness, salt, and acidity.