Products

Natto and Koji Mix 180g(6.3oz)

$16.14 USD

Natto and Kombu Mix 1.5oz(45g)

$12.87 USD

NATTO & KOMBU MIX
A Fusion of Two Japanese Superfoods

A healthy and delicious fusion of natto (fermented soybeans) and kombu (kelp), two of Japan’s most powerful superfoods. Enjoy the naturally smooth, gelatinous texture of kelp combined with the umami-rich natto in a variety of easy recipes.

💪 Health Benefits

Natto: Packed with dietary fiber, vitamin K2, B-complex vitamins, and probiotics for digestive health.
Kombu: A traditional source of minerals and fucoidan, also used in making dashi (Japanese soup stock).

⏱️ Quick and Easy Rehydration

Put 1 tbsp (7g) of the mix into a bowl.
Add 30mL of water.
Let it soak for 10 minutes at room temperature.
Stir well and enjoy as-is or with seasoning like soy sauce, sesame oil, olive oil, or vinegar.

🍳 Recipe Ideas

🥢 Vegan Spring Rolls

Ingredients (10 rolls):
40g green onion, 50g carrot, 2 shiitake mushrooms, 1 egg, 3 tbsp natto & kombu mix, 10 spring roll wrappers, 1/2 tsp salt, 1 tbsp soy sauce, 1 tsp sugar, 1 tbsp cooking sake, pepper to taste.

Cut ingredients into thin strips and fry. Wrap and seal with flour water. Fry at 150–160°C, turning occasionally.

🍝 Japanese-Style Pasta

Ingredients (1 serving):
200g spaghetti, 30g shimeji mushrooms, 4 cherry tomatoes, 1 tbsp natto & kombu mix, 1 tbsp white soy sauce, olive oil, parsley.

Rehydrate mix. Sauté mushrooms & tomatoes, add pasta & mix. Finish with soy sauce, parsley, and a drizzle of olive oil.

🍅 Stuffed Tomato Salad

Ingredients (1 serving):
1 tomato, 2/3 tbsp natto & kombu mix, 1 egg, 1/3 cucumber, ponzu sauce.

Rehydrate mix and prepare boiled egg. Hollow tomato, slice cucumber and egg, stuff with mix and top with ponzu.

🥣 Egg Drop Soup

Ingredients (1 serving):
[A] 2 shiitake mushrooms, 1 tbsp cooking sake, 1 tbsp soy sauce, 15g green onion, 1 dashi packet, 1 egg (beaten), 1 tbsp natto & kombu mix.

Make dashi with 400mL water. Add green onions, pour in beaten egg. Add rehydrated mix and enjoy.

🧀 Stuffed Green Peppers

Ingredients (2 servings):
2 green peppers, 30g sliced cheese, 30g shiitake mushrooms, 1 egg, 1 tbsp natto & kombu mix, 1 tbsp sesame oil, 1 tbsp cooking sake.

Cut and deseed peppers. Fill with mix and top with cheese. Grill for 5 mins on low heat until cheese melts.

Eat clean, feel good.
Add the power of traditional Japanese superfoods to your daily meals!

Natto Fermented Soybean 70g(2.4oz) - YAMASAN KYOTOUJI

Natto Superfood Set – Gut Health from Beans to Seasoning

From $14.35 USD

Nori Tsukudani Simmered Seaweed Paste 165g(5.8oz)

$13.05 USD

Oat Milk Matcha Latte Powder

From $16.79 USD

Organic Black Tea (Loose Leaf) 100g(3.5oz)

$16.86 USD

Organic black tea from Japan is very valuable. This Japanese black tea is 100% JAS organic certificated and it is naturally cultivated in a tea plantation with abundant natural enviroment in Gokase Town, Miyazaki Prefecture. It has a warm red color, delicate flavors with less astringent. It has a floral aroma and mild sweet taste. Perect refreshing choice for a morning tea or enjoy it with some afternoon desserts.

Black tea Tea Leaves from Gokasemachi, Miyazaki

This Black Tea is a precious organic Black Tea grown in Japan.The organic tea leaves are free of pesticides and chemical fertilizers, and the Black tea is made with a gardenia flower-like aroma.

This Black tea is made in Gokase Town, Miyazaki Prefecture, and is cultivated in a tea plantation with a natural environment spreading in the mountains. We grow many varieties organically without using pesticides or chemical fertilizers, pursue the aroma of tea, and make various types of tea.

Our Black tea is carefully fermented, so you can fully enjoy the taste and aroma without any unpleasant taste.

Our challenge

We love Uji in Kyoto. Blessed with abundant nature, the region has worked for three generations in the tea trade and has constantly pursued new possibilities and challenges. We are one of the first companies to adopt a vision of safety, quality, and peace of mind.

For safety and security

Of course, in addition to adopting traceability, we are also exploring new needs, such as radiation testing, which tests all trace chemicals and microorganisms in tea and uses data-driven analysis to provide safe tea. You are. A pioneer in the organic tea trade. We use our experience and knowledge of working closely with local farmers to provide better tea production.

Thanks for the blessings of nature

Our facilities meet today's stringent organic quality standards. We focus on production in the Uji area of Kyoto. We use deep networks built across generations to build and collaborate with tea farmers and merchants. I am deeply grateful for the blessings of nature. We are committed to leveraging these benefits to provide superior products.

Introduction to our store

We run a shop called Chaganju Cafe. We have a wide range of products using organic Uji matcha. It receives more than 250,000 visitors each year from China, Taiwan, Hong Kong and other countries. The number of Western customers from the United States and Europe is also growing. I have been interviewed by many Japanese media.

Our Story

Traditional Japanese tea leaves in Kyoto Uji

We are a company located in Uji, Kyoto. Uji is famous for Matcha and Gyokuro, and has long been a producer of green tea. We are committed to ensuring the highest quality in every aspect, including raw materials, ingredients and traditional manufacturing methods.

About tea

The appearance, flavor, and aroma of fresh tea leaves vary widely. Because tea-related preferences vary by region and by application, we usually blend several types of tea leaves. Blending is an essential process for determining the flavor and aroma of tea. This important task is performed by a good tea expert.

Leaves from Gokase village Miyazaki Japan

Gokase village has the sacred air of the mountains of Kyushu. Fog covers the landscape in the early morning. The tea leaves are carefully picked from the tea fields in the vivid colors of the sky in the fresh air , and the texture of the mountains. This special tea was created from such a wonderful place.

This delicious tea is filled with the thoughts of the people of Gokase village.

Valuable Japanese organic black tea.Natural Taste.

Naturally grown Japanese organic Black tea with 100% Japanese organic JAS certification.

Manufactured using organic tea leaves from "Gokase Town, Miyazaki Prefecture". Organic Black tea from Japan is very valuable.

It has a soft, fruity aroma and sweet taste like a flower. Please feel the richness of the tea leaves that have grown vigorously in the early summer sunshine.

Prepare Boiled water(About 90~95℃). Put the tea leaves inside the tea pots (2~3g). Steam for about 2 minute and 30 seconds and enjoy.

Organic Ceremonial Grade Matcha BI

From $32.00 USD

Organic Hojicha Powder

From $17.43 USD

Organic Japanese Matcha 100g(3.5oz)

From $45.00 USD

Organic Japanese Matcha RIN High Grade Green Tea Powder 100g

$55.00 USD

Premium Organic Japanese Matcha

Top-Grade Organic Matcha from Japan

Crafted using traditional techniques, our matcha is made from tencha (shade-grown tea leaves), stone-milled to a fine powder for a naturally aromatic and high-quality finish. Perfect for guest hospitality or premium gift-giving.

Matcha RIN

A vibrant green matcha offering a gentle sweetness at first sip, followed by a subtle bitterness in the finish. Although also first harvest, Matcha Rin is machine-picked. It’s a versatile café-grade matcha ideal for drinks, beverages, and sweets.

Powder color: Bright green.

Taste: First note is sweetness and a hint of bitterness in the very last note.

Rin Cultivar : Yabukita, Oku-midori from Kyoto and Kagoshima

Picking method: 1st Harvest only. Machine picking

Made with Nutrient-Rich Organic Matcha

This matcha represents only 4% of Japan's domestic production and is certified organic. Rich in theanine, protein, vitamins, and minerals, it delivers deep nourishment in every serving.

Thanks to the catechins in matcha, vitamin C remains stable and easier to absorb—making this tea not only delicious but also highly functional for beauty and health.

Supports Daily Wellness with Catechins & Vitamin C

Unlike loose-leaf teas where catechins are left behind in the leaves, powdered matcha lets you ingest 100% of the nutrients. Theanine promotes calm and focus, while vitamin C supports vibrant skin and overall health. Ideal for the modern, wellness-focused lifestyle.

Certified Organic by JAS

JONA and Organic JAS certified (by Hyogo Organic Agriculture Society – HOAS), this matcha meets the highest safety and sustainability standards. Enjoy it with confidence in lattes, sweets, or as a premium matcha drink.

Perfect Gift for Health-Conscious Loved Ones

Free of additives and pesticides, our premium matcha is cultivated with care, shaded from direct sunlight using traditional straw and reed covers. Once harvested, the young leaves are steamed, dried, and stone-ground into ultra-fine powder.

Higher-grade matcha tends to be smoother, less bitter, and more elegant in taste. Its whole-leaf form also makes it a healthy drink option, gaining popularity as a natural superfood beverage.

* For those seeking full-body nutrition and flavor, organic matcha is the best choice.

Organic Japanese Matcha RYO High Grade Green Tea Powder 100g

$45.00 USD

Organic Kukicha Tea with Matcha (Loose Leaf) 100g(3.5oz)

$13.10 USD

Sencha is a tea made by producing tea leaves cultivated in sunlight. It features a refreshing aroma and an elegant astringency. It is the most drunk tea in Japan and accounts for about 70% of the total distribution. Since Japanese tea contains many ingredients that are good for health, the number of people who drink Japanese tea for prevention is increasing all over the world.

ORGANIC JAPANESE GREEN TEA

Organically grown without pesticides or chemical fertilizers. We ask producers to submit a "production history" so that they can see who produced, processed and distributed tea in what way. We do not purchase tea for which "production history" cannot be confirmed. This is an initiative to deliver "safe and secure" tea to our customers.

Our brand introduction

Traditional Japanese organic tea leaves from Uji, Kyoto

Uji is famous for its matcha and Gyokuro tea as it is the place of origin of green tea since ancient times. We are committed to ensuring the highest quality in every aspect including the origin of our materials, manufactures, ingredients, traditional manufacturing methods, product planning, and every other related matter.

About our tea

Fresh tea leaves have a wide variety of appearances, flavors, and aromas. We usually blend several types of tea leaf since tea-related preferences differ from region to region, and in accordance with use. Blending is an essential process since it determines tea flavor and aroma. this important task is carried out by four experts who have achieved excellent results in Tea Appraisal Technology Contests and who have been accredited by the Contests organizer.

Introduction of Chaganju

In addition, we are operating a shop called Chaganju Café adjacent to the main office of Yamasan Co., Ltd. You can find a large selection of products made with organic Uji matcha. These products are the perfect choice as souvenirs for family and friends. Caganju Café receives more than 250,000 visitors from China, Taiwan, Hong Kong, etc annually. The number of western customers from the USA and Europe is increasing too.

We have also been interviewed by many media in Japan.

Twig Loose Leaf Green Tea with Matcha Powder

Twig Loose Leaf Green Tea with Matcha is made of OrganicMatcha and stems of Japanese green tea called “Gyokuro” which is known as high-quality tea. The main feature of this tea is refreshing and delicious caused by taste not too bitter. This tea has a beautiful color because of mixed Matcha.

Matcha, it has a beautiful color. It is delicious because of bringing out the natural flavors out of the ingredients in them.

Twig Loose Leaf Green Tea is made of stems of Japanese green tea called"Gyokuro" that is Known as high-quality tea.

Organic proves Safe and relief for Sencha

Finest has organically grown tea leaves using only 4% out of total production volume in Japan.
We can deliver the high quality of Organic Sencha Green Tea from Uji City, Kyoto Japan.　Uji city of Kyoto is a birthplace of Japanese green tea under beautiful natural resources.
Most tea produced in Japan is green tea. Even if you say green tea in a sip, tea with various flavors can be made depending on the cultivation method, harvesting time, manufacturing process, whether it is made with leaves, made with stems, roasted or steamed.
Sencha is a representative of Japanese tea. The leaves grow thick by absorbing plenty of the sun's light, so the leaves are thick, the green color is deep, and the aroma is rich.

Cultivation method and blend of the tea are the keys.

Not only the cultivation but also production, storage, and transportation, etc are severely controlled under Organic organization.

It is cultivated under the best environment such as mild climate, enough sunlight, nutrient-rich soil, and clear water.
Immediate heat treatment after the raw tea leaves are picked can keep a unique and fresh flavor.
Experienced tea appraiser The stage 9th, who received many prizes at tea contest carefully selected and blended the tea.

We promise to deliver real Japanese loose leaf tea from Kyoto Uji in Japan.

Organic Matcha Green Tea With Sugar 200g

$16.99 USD

Organic Oolong Loose Leaf Tea 100g(3.5oz)

$17.00 USD

Organic Sencha Green Tea (Loose Leaf)

From $16.99 USD

SENCHA LOOSE LEAF TEA - The most popular Japanese green tea worldwide. It represents about 80% of all tea produced in Japan. Sencha green tea is lightly steamed which is often enjoyed by Japanese as a refreshing beverage in daily life and is easy to brew to individual taste preferences.

Enjoy The Best Time with Organic Sencha Green Tea Grown in Rich Nature

The best temperature for hot water is around 70-90℃. If you are pouring tea for several people, pour it a little at a time into the teacups in several batches to ensure that the taste and amount are uniform for all teacups. Please pour it out until the last drop.

No Chemical Fertilizer

100% JONA & JAS Organic Certified

Select the finest tea farmers blend the finest varieties.

The tea leaves of sencha green tea are cultivated in an open-air tea farm and it is grown under the sunlight directly.

We Deliver Carefully Selected

Organic Sencha from Uji, Kyoto

Sencha is the most commonly consumed green tea in Japan, accounting for approximately 70% of the total amount distributed in Japan. Because the tea leaves are exposed to plenty of sunlight and grow thick, they are characterized by their deep green color and deep, mellow aroma.

Among them, organic tea accounts especially for only 4% of domestic production.

This extremely valuable tea also makes a great gift.

The Secret to Deliciousness Is

The Blend and Manufacturing Method

Tea experts carefully assess the quality of tea leaves every year. We mainly use the first harvest varieties of "Yabukita" and "Saemidori".

Furthermore, far-infrared roasting and pasteurization brings out the original impactful aroma of tea and the full flavor of the tea leaves.

Green Tea Steaming Level Simplified Chart

If the freshly picked leaves are left as they are, they immediately begin to ferment. The tea leaves are steaming for halt the oxidizing and fermentation action, preserve their green color and remove the "grassy" odor. Steaming process has a significant effect on the sencha's color and quality.

Cold Brew Sencha Green Tea Is Also Recommended

Cold Brew Sencha gives It a Mellow Taste

Cold Brew makes it difficult to extract bitter and astringent ingredients and caffeine. Furthermore, vitamin C is not destroyed by heat.

Add 3g of tea leaves (1 heaped tsp) to 100ml of water and brew in the refrigerator for 1 hour. If you are making a large batch, please brew for 3-6 hours.

Arrange Cold Brew Sencha by Adding Fruits

Green tea and lemons are both high in nutrition. It can be a great addition to a healthy diet. When making cold brew sencha, you can make a refreshing lemon sencha by soaking it with lemon slices and garnishing it with mint.

Other recommended varieties include peaches, pears, and blueberries.

Organic Soy Sauce 300ml(10.13fl oz)

$21.29 USD

We are particular about our ingredients and use 100% Japanese soybeans and wheat grown organically without the use of any pesticides or chemical fertilizers. We also use a traditional method called "natural brewing," which differs from conventional production methods. In natural brewing, soy sauce is brewed by microorganisms that live in the brewery under seasonal temperature changes, producing a natural soy sauce in which microorganisms adapted to the environment carry out metabolic activities at their own rhythm.

Traditional Soy Sauce Manufacturing Methods

Until now, the technology of making soy sauce has been invested in producing soy sauce quickly and in large quantities. The technology of optimal temperature brewing is to adjust a proper temperature by adding unrefined sake and cultivated yeast. It reduced the conventional brewing time to half a year and has succeeded in significantly lowering the cost of soy sauce. This makes a big contribution to the oversea demand for soy sauce industry.

However, we will continue to maintain the traditional method of natural brewing, in which soy sauce is brewed by microorganisms that live in the brewery under the temperature change of the four seasons. This is because we believe that the soy sauce produced under the metabolic activities of microorganisms adapted to the environment and operating at their own rhythms is the real soy sauce.

Natural Brewing

The production method of making soy sauce without adding temperature to the unrefined sake and following the traditional practice of making soy sauce in the temperature changes of the four seasons is called "Natural Brewing",

The Power of Yeast in the Brewery

The yeast that lives in the tanks on the brewery walls gives a full flavor to the soy sauce. The power of post-ripening yeast literally works after aging and it does not appear without time. The amount of melanoidin, a functional substance in miso and soy sauce that has a high active oxygen scavenging capacity. It helps to deepen the color of the soy sauce with long-term aging.

The Cycle of Life

The yeast, lactic acid bacteria and various wild species that live in the brewery create a unique ecosystem. This unique ecosystem gives the soy sauce a rich flavor and this is our goal in soy sauce production. We value the cycle of life by learning from organic agriculture, where the soil is created by numerous living creatures to produce abundant harvests.

100% being particular about Japanese Ingredients

Japan has a very low domestic self-sufficiency rate. Soy sauce, which supports Japanese food, is also mainly made from foreign soybeans, which account for 97% of the soy sauce distributed in Japan.

However, we insist on domestically produced ingredients and do not use any chemical seasonings, preservatives, coloring agents, extracts or genetically modified ingredients.

We have deepened our ties with local farmers, fishermen and brewers in order to know the producers and use post-harvest and genetically modified-free ingredients.

Recommended for any dishes

In Japan, sushi is generally served with soy sauce, but it is also recommended to use in various kinds of dishes as a seasoning item. The common soy sauce may make the dish itself too rich in flavor, but this organic shoyu soy sauce can blend well with the flavors of the ingredients and bring out the taste of the soy sauce and the flavor of the ingredients in each other.

Organic Soy Sauce 300ml(10.13fl oz) (Best Before 2025.10.18)

$15.99 USD

⚠️ Important Notice: This product is being offered at a special discounted price. All sales are final — no returns or exchanges will be accepted. Please confirm before placing your order. Thank you for your understanding!

We are particular about our ingredients and use 100% Japanese soybeans and wheat grown organically without the use of any pesticides or chemical fertilizers. We also use a traditional method called "natural brewing," which differs from conventional production methods. In natural brewing, soy sauce is brewed by microorganisms that live in the brewery under seasonal temperature changes, producing a natural soy sauce in which microorganisms adapted to the environment carry out metabolic activities at their own rhythm.

Traditional Soy Sauce Manufacturing Methods

Until now, the technology of making soy sauce has been invested in producing soy sauce quickly and in large quantities. The technology of optimal temperature brewing is to adjust a proper temperature by adding unrefined sake and cultivated yeast. It reduced the conventional brewing time to half a year and has succeeded in significantly lowering the cost of soy sauce. This makes a big contribution to the oversea demand for soy sauce industry.

However, we will continue to maintain the traditional method of natural brewing, in which soy sauce is brewed by microorganisms that live in the brewery under the temperature change of the four seasons. This is because we believe that the soy sauce produced under the metabolic activities of microorganisms adapted to the environment and operating at their own rhythms is the real soy sauce.

Natural Brewing

The production method of making soy sauce without adding temperature to the unrefined sake and following the traditional practice of making soy sauce in the temperature changes of the four seasons is called "Natural Brewing",

The Power of Yeast in the Brewery

The yeast that lives in the tanks on the brewery walls gives a full flavor to the soy sauce. The power of post-ripening yeast literally works after aging and it does not appear without time. The amount of melanoidin, a functional substance in miso and soy sauce that has a high active oxygen scavenging capacity. It helps to deepen the color of the soy sauce with long-term aging.

The Cycle of Life

The yeast, lactic acid bacteria and various wild species that live in the brewery create a unique ecosystem. This unique ecosystem gives the soy sauce a rich flavor and this is our goal in soy sauce production. We value the cycle of life by learning from organic agriculture, where the soil is created by numerous living creatures to produce abundant harvests.

100% being particular about Japanese Ingredients

Japan has a very low domestic self-sufficiency rate. Soy sauce, which supports Japanese food, is also mainly made from foreign soybeans, which account for 97% of the soy sauce distributed in Japan.

However, we insist on domestically produced ingredients and do not use any chemical seasonings, preservatives, coloring agents, extracts or genetically modified ingredients.

We have deepened our ties with local farmers, fishermen and brewers in order to know the producers and use post-harvest and genetically modified-free ingredients.

Recommended for any dishes

In Japan, sushi is generally served with soy sauce, but it is also recommended to use in various kinds of dishes as a seasoning item. The common soy sauce may make the dish itself too rich in flavor, but this organic shoyu soy sauce can blend well with the flavors of the ingredients and bring out the taste of the soy sauce and the flavor of the ingredients in each other.

Ponzu Sauce (Yuzu Blend) 300ml(10.14floz)

$20.21 USD

This Product is made by blending Japanese natural four types of citrus juice and naturally brewed soy sauce. The sourness of natural juice makes the food even more delicious. It can be used not only for hot pot dishes but also for salads and grilled fish. The manufacturing site of Tatsuno City, Hyogo Prefecture, is blessed with a mild climate peculiar to the Seto Inland Sea and is a town with lots of greenery and rich nature. In addition, the Ibo River that flows through the center of the city is the "soft water" that is most suitable for making soy sauce. The most suitable climate for making soy sauce, and "water", we are making soy sauce with a traditional manufacturing method that makes the most of its nature and "water", thanks to these benefits. Our history of soy sauce making and its technology have been handed down by many craftsmen. In the past, many craftsmen have been trying to protect traditional soy sauce in the past. At present, we are working hard to make soy sauce every day, incorporating the new technologies and knowledge, but also what we must not change and what we must protect. And we want to value the relationship of trust with our customers that have been nurtured in that history and above all else. Soy sauce cannot be made with human power alone. In order to make "soy sauce" from soy and wheat as raw materials, various microorganisms need to help. One of them, "Soy Sauce Yeast", has been living in the warehouse for many years to create the taste and aroma of soy sauce. This "soy sauce yeast" supports the unchanging taste of our soy sauce. It is one of the irreplaceable wealth given in tradition.

4 Japanese citrus juices that enhance the taste and aroma of dishes

Yuzu

Yuzu juice is a symbol of Japanese food flavor. Strong acidity and fresh aroma enhance the flavors of various dishes.

Sudachi

Squeezing sudachi fruit juice into dishes will enhance the flavor. It's refreshing acidity and aroma are indispensable flavor for Japanese cuisine.

Daidai (Bitter Orange)

It has a refreshing sweetness, strong acidity, and a pleasant aroma. Goes well with soy sauce and enhance the flavor of dishes.

Yuko

It is called a "phantom fruit" because of its low production volume. Good balance of acidity and sweetness, goes well with various dishes.

Authentic soy sauce made by traditional methods

Naturally brewed soy sauce

We use naturally brewed soy sauce that is fermented and aged over a long period.

This soy sauce is made using the traditional method of making whole soybeans and wheat, without using any additives or enzymes, and with the help of yeast that lives in the factory.

A Tradition Passed Down

The traditional techniques cultivated at 100 years old soy sauce factory that has been passed down to the present day through many craftsmen. They work on making traditional soy sauce with the pride of “things that should not be changed'' and “things that should be preserved and handed down.”

Contact Us

Any questions, concerns or feedback?

Products

Natto and Koji Mix 180g(6.3oz)

Natto and Koji Mix 180g(6.3oz)

Natto and Kombu Mix 1.5oz(45g)

Natto and Kombu Mix 1.5oz(45g)

Natto Superfood Set – Gut Health from Beans to Seasoning

Natto Superfood Set – Gut Health from Beans to Seasoning

Nori Tsukudani Simmered Seaweed Paste 165g(5.8oz)

Nori Tsukudani Simmered Seaweed Paste 165g(5.8oz)

Oat Milk Matcha Latte Powder

Oat Milk Matcha Latte Powder

Organic Black Tea (Loose Leaf) 100g(3.5oz)

Organic Black Tea (Loose Leaf) 100g(3.5oz)

Organic Ceremonial Grade Matcha BI

Organic Ceremonial Grade Matcha BI

Organic Hojicha Powder

Organic Hojicha Powder

Organic Japanese Matcha 100g(3.5oz)

Organic Japanese Matcha 100g(3.5oz)

Organic Japanese Matcha RIN High Grade Green Tea Powder 100g

Organic Japanese Matcha RIN High Grade Green Tea Powder 100g

Organic Japanese Matcha RYO High Grade Green Tea Powder 100g

Organic Japanese Matcha RYO High Grade Green Tea Powder 100g

Organic Kukicha Tea with Matcha (Loose Leaf) 100g(3.5oz)

Organic Kukicha Tea with Matcha (Loose Leaf) 100g(3.5oz)

Organic Matcha Green Tea With Sugar 200g

Organic Matcha Green Tea With Sugar 200g

Organic Oolong Loose Leaf Tea 100g(3.5oz)

Organic Oolong Loose Leaf Tea 100g(3.5oz)

Organic Sencha Green Tea (Loose Leaf)

Organic Sencha Green Tea (Loose Leaf)

Organic Soy Sauce 300ml(10.13fl oz)

Organic Soy Sauce 300ml(10.13fl oz)

Organic Soy Sauce 300ml(10.13fl oz) (Best Before 2025.10.18)

Organic Soy Sauce 300ml(10.13fl oz) (Best Before 2025.10.18)

Ponzu Sauce (Yuzu Blend) 300ml(10.14floz)

Ponzu Sauce (Yuzu Blend) 300ml(10.14floz)

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