Renewal of Traditional Fermented Food from Japan
Fermented foods are processed products that utilize the breakdown of s...
Unrevealing Negitoro: The Untold Story
When we hear the name negitoro we may automatically assume that it comes...
Honeycomb, what makes this superfood captivating?
While regular honey itself is a nutritionally rich food, honeycomb is ...
Restock, fastest-selling Natural sparkling Junmai Daiginjo
Happy to announce the restock of the Fast-Selling Junmai Daiginjo! Goh...
A Tea Liqueur for your Collection
An uncommon liqueur to your bar collection. It is also a liqueur that ...
Natural sweet tea used as Japanese herbs
A traditional tea called "Amacha (Sweet Hydrangea Tea)," which has a l...
Dashi stock, renowned by Kyoto’s Kappo chefs
Dashi stock, revered and highly esteemed ingredient among Japanese che...
How is Kyoto known for its Tea Culture?
The kanji of Kyoto 京都 directly translate to "Capital City". Original...
Kochi Local Dish Blessed from the Mountains
A Kochi local dish with ingredients blessed from the mountains Ful...
New-found Protein in Amazake
New-found of protein elevating health potential Resistant protein resi...
Ideal Teatime: Yuzu Red Bean Cake with Tea
The recommend Japanese sweets (wagashi) for afternoon tea In conjunc...
Takowasa, made with sashimi-grade octopus
Takowasa is indeed one of the most popular dishes at Izakayas. It consis...