All Seasonings

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.

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.

Dry Miso Powder, a freeze-dried Japanese miso seasoning packed with deliciousness, perfect for enhancing the taste of various dishes with its rich umami flavor. Made from 100% miso, it's gluten-free, sugar-free, and contains no food additives, catering to vegan preferences. This Shinshu Rice Malt Miso powder, crafted in Nagano Prefecture, offers a refreshing taste and rich aroma, complementing a wide array of foods with its shiny light color. Its versatility extends from soups to meats, salads, and even desserts, adding a delightful miso aroma in every sprinkle. Easy to dissolve and mix, it's a must-have pantry staple for culinary enthusiasts seeking an effortless yet delicious flavor boost.

The Dry Red Miso Powder is a freeze-dried Japanese red miso powder packed with deliciousness. This 100% miso seasoning enhances the flavor of various dishes and adds a rich umami taste to ingredients. It's convenient to use, dissolves easily in soups, and can be effortlessly mixed with flour and bread crumbs for added flavor. Plus, it's gluten-free, sugar-free, and contains no food additives, making it perfect for vegans. Ideal for seasoning a wide range of dishes including meat, fish, salads, simmered and fried dishes, stir-fries, and even ramen. You can also mix it with mayonnaise or ketchup for a tasty dipping sauce, or add it to pasta sauces, curries, and soups for an extra layer of richness.

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

From Yamasan’s world of fine Japanese teas comes a new delight— Edible Green Tea Furikake! Try it with all kinds of dishes, and discover a new way to enjoy green tea.

Delicious and Healthy Green Tea Furikake

Green tea contains various nutrients such as catechins, vitamins, and amino acids. Some of these nutrients, such as dietary fiber and minerals, are not easily soluble in water, and some cannot be fully absorbed by simply drinking tea.

This delicious furikake is made using carefully cultivated tea leaves, blended with seaweed and other flavorful ingredients to create a rich aroma with no bitterness. Sprinkle it over a variety of dishes to enjoy both the flavor and natural goodness of green tea.

• 【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.

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.

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 brewed for more than a year. 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 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.

It is a typical "Rice Miso" made from rice koji (malted rice) and soybeans.It is characterized by its shiny light color, refreshing strong taste and rich aroma due to the action of yeast and lactic acid bacteria.

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

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.

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.