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Houtou is a one pot dish which vegetables, meat, and wheat noodles are simmered in miso based soup, and a specialty of Yamanashi Prefecture. Pumpkin ... more info

It is somen from Tokushima prefecture. The noodles are a little thick and have nice texture. Directions; Bring a full pot of water to a boil, cook ... more info

This is a high-quality green tea from Fukuoka Prefecture, Kyushu region. Yame-cha(tea) is evaluated highly.

This is powder for curry udon noodles with dashi of dried bonito and beef flavor. Directions(1serving); Saute beef and onion at first. Bring 300ml ... more info

It contains dried chicken, carrot, japanese mustard spinach and dashi powder of dried bonito and kelp flavor. Directions; Bring 250ml water to a ... more info

It is soy sauce with extract of oyster(kaki) from Hyogo Prefecture. It is for steak, chilled tofu, cooked rice(takikomi-gohan), cooked fish or ... more info

It contains dried crab, carrot, japanese hornwort and dashi powder of dried bonito and kelp flavor. Directions; Bring 250ml water to a boil. Then put ... more info

It contains dried salmon, carrot, japanese hornwort and dashi powder of dried bonito and kelp flavor. Directions; Bring 250ml water to a boil. Then ... more info

This is powdered soup for Kansai(west)-style Udon with authentic taste of Osaka. This soup can also be used in many other dishes. Directions; Disolve ... more info

This is light soy sauce(usukuchi), especially popular in the Kansai region of Japan, and both saltier and lighter in color than general dark soy ... more info