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.

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.

Premium Japanese Fish Stock (Dashi) Soup Packets

In Japanese cooking, fish stock is commonly referred to as dashi. It's a fundamental ingredient that adds deep umami flavor to a wide range of soups, sauces, and dishes.

⛩️ No MSG or Artificial Seasonings ,  Authentic Japanese Dashi Packets from Uji, Kyoto

Experience the rich, natural umami of this all-purpose Japanese dashi packets, expertly crafted without MSG or chemical additives. Blending traditional Japanese ingredients with the refined aroma of Uji Gyokuro and roasted Hojicha tea, it delivers a gentle, authentic flavor that elevates soups, broths, and more.

Produced by a historic tea wholesaler founded in 1751 in Kyoto’s Uji region, this dashi pack reflects centuries of craftsmanship and dedication to quality. Perfect for anyone seeking genuine Japanese taste in their cooking.

🌿 8 Carefully Selected Umami Ingredients

• Honkarebushi (Aged Dried Bonito) – Yaizu, Shizuoka: Renowned for its deep, mellow umami, this aged dried bonito delivers a rich, complex flavor that enhances any dish.
• Arebushi (Standard Dried Bonito) – Yaizu, Shizuoka Known for its robust and smoky aroma, this standard dried bonito offers a bold and savory taste perfect for traditional Japanese cuisine.
• Rishiri Kelp – Hokkaido:Delicately flavored kelp from Hokkaido, rich in natural glutamic acid for a subtle, elegant umami boost.

• Dried Round Herring – Kumamoto:Creates a light, clear broth with a clean taste and no fishy aftertaste, perfect for delicate Japanese soups.

• Dried Flying Fish (Agodashi) – Nagasaki: Offers a sweet, refined, and full-bodied flavor that adds depth and richness to traditional Japanese dishes.

• Dried Shiitake Mushroom – Miyazaki: Enhances dishes with rich, layered umami thanks to its natural guanylic acid content.

• Uji Gyokuro Tea: Delivers an elegant umami flavor with a silky, smooth finish.
• Uji Hojicha Tea: Its rich roasted aroma gently eliminates unwanted odors while adding a comforting warmth.

🍳 Simple to Use / Perfect for All Cuisines

Simply simmer one packet in 400–600ml of water for 2–3 minutes to enjoy instant, rich dashi. For dry dishes, you can also open the packet and sprinkle the powder directly.

📖 Sample Recipes

• Seafood Paella with Dashi Broth: A fusion of Mediterranean and Japanese umami.

Ingredients (2~3servings)

2 cup of rice／1 squid／Clam: 150g／Onion: 1/2／Shimeji mushroom: 100g／Canned Tomato: 1(400g)／Dashi stock: 1packet／Water: 600mL／Olive oil: 3tbsp／Cooking sake: 2tbsp／Sweet sake: 2tbsp／Soy sauce: 2tbsp／Powderd bell pepper: Small amount／Parsley: As you like

*Add the dashi stock to 600ml of water, boil for 2-3 minutes to make the dashi soup, and then let it cool. *Cook for approximately 15 minutes (25 minutes if using induction).

• Oyako-don (Chicken & Egg Rice Bowl): Classic comfort food made deeper with dashi.

Ingredients (2serving)

2Eggs／A piece of chicken thigh／Onion: 1/2／Dashi stock: 2packets／Water: 360mL／Soy sauce: 4tsp／Sugar: 4tsp／Mirin(sweet sake): 1/2tsp／Rice: Amount of your choice

1.Boil water and add the dashi stock and simmer. 2. Remove the dashi packet, add the cut chicken thighs and simmer until cooked through. 3. Add sliced green onions and cook some more. 4. Add the seasonings and bring to a boil, then pour in the beaten eggs. 5. When cooked properly, serve over rice.

Experience the essence of Japanese flavor in every dish.
Authentic. Elegant. Effortless.