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• 【Red Miso Powder With Dashi】 This miso powder contains three types of powdered dashi stock ingredients (bonito, kelp, and flying fish) added to freeze-dried long-aged soybean miso. This seasoning combines the umami flavors of miso and dashi stock, making it easy to use in miso soup and various other dishes to enhance their flavor. It has a gentle taste with no chemical seasonings.
• 【Quick and Easy Miso Soup】 You can quickly and easily make authentic, delicious miso soup by simply placing it in a bowl with dried ingredients and pouring in hot water. It's very convenient because you don't need to boil dashi or dissolve miso paste to make miso soup.
• 【Red Miso(Soybean Miso)】 Soybean miso is made from soybeans and salt. It is also called red miso because it takes on a distinctive deep reddish-brown color when aged for a long period of time after being made using traditional methods. It is a delicious miso with a deep richness and umami flavor that goes well with a variety of dishes, including stews.
• 【All Natural】 No food additives, no sugar, no MSG, gluten free. This miso powder with dashi is made from all-natural ingredients.
• 【Versatile】 It is delicious not only for miso soup, but also as a seasoning for pasta, ramen, simmered dishes, stir-fried dishes, fried dishes, etc. Adding it to simmered dishes such as curry and soup will increase the richness of the flavor.

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.

Authentic handmade soy sauce from a small brewery who has over 135 years history. Traditional artisanal flavor from the Town of Soy Sauce where has over 400 years history. From the simplest, fine non-GMO ingredients without any artificial additives. Naturally & slowly DOUBLE-BREWED for total about 3 years. Because our brewery is adamant for traditional handmade & natural brewing methods, the amount is limited, but we would like to take them over to the next generation.

Making awase miso is very simple. As the ingredients are rice, soybean, and salt only, the difference in taste is obvious. It is said that 80% of the taste depends on the quality of rice malt. Rice koji is made by the traditional "ita malted rice" method over 40 hours. Making good koji is very important for making awase miso. We do not make koji by machine, we take time to make it carefully. The miso warehouse protected by miso craftsmen is a small warehouse without mass production equipment, but craftsmen continue to stick to natural brewing that can be done by hand.

When it comes to yuzu powder, many products are made from powdered yuzu peel. However, this yuzu powder is made from yuzu juice that the yuzu juice was heated and ground into powder. So you can enjoy the real taste of the yuzu flavor.

Making miso is very simple. As the ingredients are rice, soybean, and salt only, the difference in taste is obvious. It is said that 80% of the taste depends on the quality of rice malt. Rice koji is made by the traditional "ita malted rice" method over 40 hours. Making good koji is very important for making miso. We do not make koji by machine, we take time to make it carefully. The miso warehouse protected by miso craftsmen is a small warehouse without mass production equipment, but craftsmen continue to stick to natural brewing that can be done by hand.

"Kombu Craftsman Furikake" is a Japanese seasoning made from Hokkaido kombu, pickled shiso leaves, and white sesame seeds. Crafted by kombu artisans, it offers a unique umami with balanced salt and low calories. Rich in vitamins and minerals, especially calcium, it's a versatile topping for rice, salads, pasta, and more. This furikake, representing Japan's food culture, received a 89% approval in a 2023 survey, making it a national favorite. WARNING? This product can expose you to lead which is known to the State of California to cause birth defects or other reproductive harm. For more information go to www P65Warnings ca gov.

This sesame chili oil is carefully made by the craftsmen of a long-established Japanese oil refinery that boasts the tradition and technology that has been passed down for 160 years since its establishment. The fragrant aroma and umami of sesame and the spiciness of red pepper expand the deliciousness of various dishes.

About this item

• 【Wooden Barrel Brewing】 This premium tamari soy sauce is made by fermenting and aging moromi, the base ingredient of soy sauce, in wooden barrels for 2 years and then pressing it using traditional methods. Authentic tamari soy sauce, naturally brewed in wooden barrels, is deep in color and has a rich, full-bodied flavor. Experience the taste of authentic soy sauce made using traditional methods, unlike mass-produced soy sauce.
• 【Traditional Method】 About 150 years ago in Japan, all soy sauce was made in wooden barrels. With a trend towards modernization, these methods have been replaced by plastic and stainless steel tanks, and soy sauce produced in wooden barrels has fallen to less than 1% of the total. This premium soy sauce is packed with the skills and passion of artisans who continue to make soy sauce in wooden barrels in order to protect and pass on traditional culture.
• 【Gluten Free Tamari Soy Sauce】 Aged for a long period of time, giving it a thick, sweet and rich flavor. This tamari soy sauce is also gluten-free, made using soybeans and salt, and has a rich, umami soy flavor.
• 【Natural】 Premium Tamari Soy Sauce is Gluten-Free, Vegan, Non-GMO, No-MSG, No colorants.
• 【Versatile】　Recommended for a variety of dishes, including sushi, sashimi, meat dishes such as steak and roast beef, and teriyaki sauce. Its thick consistency adds depth and luster to dishes. When used in simmered dishes, it softens meat and fish. Since it is gluten-free, it is also ideal for flavoring gluten-free dishes that use rice flour, etc.

For seasoning a variety of dishes such as meat dishes, fish dishes, salads, simmered dishes, fried dishes, stir-fried dishes, and ramen.

Generally speaking, when it comes to making this kind of pure juice product, mainly there are three methods to squeeze a fruit. One is melting the peel with chemicals, and then squeeze the rest. The other is squeezing the whole part with its outer peel & inner peel by hand or machine. Another is squeezing only with the inner peel after removing the outer peel by hand. To say nothing of the first method, the second & third methods have also the disadvantage. By squeezing with peel, an astringent and oily substances coming from peel are also mixed up in the juice. This product is exceptional. By using originally invented machine, only the part of pulp is squeezed. This method enables only the pure & distinctive flavor of the pulp to be extracted. Compare, taste the difference. ?1. Put in the refrigerator after opening ?2. Because this is 100% pure fruit juice and is not added any chemicals, it is easy to solidify around the top surface. That is no problem for the quality at all, and shake softly to use.

Yokan is a traditional sweet that represents Japanese sweets. It is a rich jelly-like snack made by heating and kneading red bean paste, sugar and agar. Itts springy texture and strong sweetness have made it a popular traditional snack among those who love sweets.