Enjoy a premium selection of Shizuoka's freshly harvested spring teas. This assorted box includes award-winning blends and special hand-picked teas. A packet of roasted rice called Genmai is included to enhance your tea experience.  

Make your own Genmaicha or roasted green tea for a unique way to enjoy tea. After sampling and enjoying the pure tea by itself for 2-3 infusions, add the provided Genmai. The toasty aroma of the rice will create a new dimension to your tea that we hope you will enjoy!

Each box comes with approximately 280g/10 oz of tea and 100g/ 3.5 oz of Genmai rice.

Murata-san has won numerous awards at national tea competitions for his full-bodied, emerald green, Fukamushicha. His tea farm is located in Kanaya, Shizuoka, the region regarded as being the birthplace of Fukamushicha. Murata-san cultivates the tea fields he inherited from his father with enthusiasm and pride. In order to achieve the rich flavor and color of his tea, Murata-san uses the special “Chagusaba” method. This involves spreading grass that grows in the area onto his fields. The grass acts as an organic fertilizer and helps enhance the growth, taste, and aroma of the tea. The Chagusaba method is listed as a Globally Important Agricultural Heritage System (GIAHS).

Murata 先生的深绿福寿茶口感醇厚，在国家级茶叶比赛中屡获殊荣。他的茶园位于静冈县金谷市，该地区被誉为福寿茶的发源地。村田先生满怀热情和自豪地耕种着从父亲那里继承下来的茶田。为了使茶叶色香味俱全，村田先生采用了特殊的 "Chagusaba "方法。这种方法是将当地生长的草撒在茶田里。这种草是一种有机肥料，有助于茶叶的生长、口感和香气。Chagusaba 法被列为全球重要农业遗产系统 (GIAHS)。

Murata 先生的深綠福壽茶口感醇厚，在國家級茶葉比賽中屢獲殊榮。他的茶園位於靜岡縣金谷市，該地區被譽爲福壽茶的發源地。村田先生滿懷熱情和自豪地耕種着從父親那裏繼承下來的茶田。爲了使茶葉色香味俱全，村田先生採用了特殊的 "Chagusaba "方法。這種方法是將當地生長的草撒在茶田裏。這種草是一種有機肥料，有助於茶葉的生長、口感和香氣。Chagusaba 法被列爲全球重要農業遺產系統 (GIAHS)。

Yuya Murata

静冈县沿海有壮丽的富士山雪景、美丽的海滩和温泉胜地，是日本最美丽的县之一。静冈的春天是日本最早盛开樱花的季节，尤其是以樱花闻名的温泉胜地河津。热海是静冈伊豆半岛上另一个值得一游的城市，这里是著名的温泉度假胜地，有多个古怪的博物馆和景点，包括 "热海成人博物馆"（Hihokan）和以草间弥生的前卫作品为中心的 "南瓜博物馆"（Kabocha）。冲浪者会在白滨海滩（Shirahama Beach）的海浪中尽情狂欢，而海滩上的休闲者则在阳光下慵懒地享受着。而就在白滨海滩上，拥有 2400 年历史的白滨神社的红色鸟居大门迎着汹涌的波涛屹立不倒，让您叹为观止。您还可以在夏末攀登富士山，考验自己的耐力。 

静冈的自然美景还包括神奇的自然资源和农业，静冈的绿茶产量和质量均居日本之首。静冈的气候也非常适合种植山葵，山葵在凉爽、阴凉的溪流中茁壮成长，静冈还出产一些用钱就能买到的最鲜美多汁的柑橘。静冈西部的鳗鱼（unagi）是日本著名的奢侈菜肴。静冈县也是日本拥有旅馆最多的县。静冈之旅是放松身心的巅峰之选，在温泉中泡上许久，再配上以新鲜时令食材烹制的精致怀石料理，真是惬意至极。

浏览静冈县的烹饪课程、品尝会、餐饮体验和美食之旅。静冈县是日本一个美丽的县，以温泉、郁郁葱葱的茶田和海滩而闻名。

发现静冈 by美食 | 餐厅, 体验, 旅游攻略

静冈

静冈县位于东京和大阪之间，是日本中部的一个沿海县，这里有日本最高峰富士山、海滩和温泉度假小镇，还有繁荣的农业，出产日本最美味、最令人垂涎的农产品。

靜岡縣沿海有壯麗的富士山雪景、美麗的海灘和溫泉勝地，是日本最美麗的縣之一。靜岡的春天是日本最早盛開櫻花的季節，尤其是以櫻花聞名的溫泉勝地河津。熱海是靜岡伊豆半島上另一個值得一遊的城市，這裏是著名的溫泉度假勝地，有多個古怪的博物館和景點，包括 "熱海成人博物館"（Hihokan）和以草間彌生的前衛作品爲中心的 "南瓜博物館"（Kabocha）。衝浪者會在白濱海灘（Shirahama Beach）的海浪中盡情狂歡，而海灘上的休閒者則在陽光下慵懶地享受着。而就在白濱海灘上，擁有 2400 年曆史的白濱神社的紅色鳥居大門迎着洶湧的波濤屹立不倒，讓您歎爲觀止。您還可以在夏末攀登富士山，考驗自己的耐力。 

靜岡的自然美景還包括神奇的自然資源和農業，靜岡的綠茶產量和質量均居日本之首。靜岡的氣候也非常適合種植山葵，山葵在涼爽、陰涼的溪流中茁壯成長，靜岡還出產一些用錢就能買到的最鮮美多汁的柑橘。靜岡西部的鰻魚（unagi）是日本著名的奢侈菜餚。靜岡縣也是日本擁有旅館最多的縣。靜岡之旅是放鬆身心的巔峯之選，在溫泉中泡上許久，再配上以新鮮時令食材烹製的精緻懷石料理，真是愜意至極。

瀏覽靜岡縣的烹飪課程、品嚐會、餐飲體驗和美食之旅。靜岡縣是日本一個美麗的縣，以溫泉、鬱鬱蔥蔥的茶田和海灘而聞名。

發現靜岡 by美食 | 餐廳, 體驗, 旅遊攻略

靜岡

靜岡縣位於東京和大阪之間，是日本中部的一個沿海縣，這裏有日本最高峰富士山、海灘和溫泉度假小鎮，還有繁榮的農業，出產日本最美味、最令人垂涎的農產品。

Shizuoka

Assorted First Harvest Japanese Green Teas with Genmai Rice

This award-winning Fukamushicha tea is bright emerald in color and comes from the Makinohara Plateau in Shizuoka Prefecture. This tea's low astringency and medium-bodied, mellow flavors highlight the characteristic taste of the Tsuyuhikari cultivar.

Steep twice to achieve a thicker texture and deeper green colored tea.

Winner of the Platinum Prize at Nihoncha Award in 2018 and 2021. 

Note that the Fukamushicha from 2022 is full-bodied.


Fukamushicha Japanese Green Tea from Kanaya, Shizuoka

This tea is made from rare golden tea leaves grown in Shizuoka prefecture. Three generations of farmers from the Sugiyama family have carefully cultivated these special leaves. Only produced in limited quantity, Zairai Hakuyocha is filled with rich sweetness and has a refreshing aftertaste. Those who enjoy Gyokuro teas are encouraged to try this tea as well.

You can find Sugiyama-san's tea farm in the mountainous region of Shizuoka prefecture called Mobata. Sugiyama-san decided to become a tea farmer in high school to follow his late father’s wish for him to preserve the local tea culture and family tradition. Under the mentorship of experienced tea masters, he was able to quickly develop his tea-making skills and expertise. In addition to classic green tea, Sugiyama-san also produces a rare, golden leaf tea. The leaves for this tea have been carefully grown throughout the past decades by three generations in the Sugiyama family. Because this leaf is so rare, only limited quantities of tea are able to be produced. Sugiyama-san carries on his family’s legacy of cultivating teas with excellent taste and quality.

Sugiyama 先生的茶园位于静冈县山区，名为 Mobata。Sugiyama 先生在高中时决定成为一名茶农，以实现先父希望他传承当地茶文化和家族传统的愿望。在经验丰富的茶艺师的指导下，他迅速掌握了制茶技能和专业知识。除了经典的绿茶，Sugiyama 先生还生产一种罕见的金叶茶。这种茶的茶叶是 Sugiyama 家族三代人在过去几十年中精心种植的。由于这种茶叶非常稀有，因此只能限量生产。杉山先生继承了家族的传统，培育出口感和品质俱佳的茶叶。

Sugiyama 先生的茶園位於靜岡縣山區，名爲 Mobata。Sugiyama 先生在高中時決定成爲一名茶農，以實現先父希望他傳承當地茶文化和家族傳統的願望。在經驗豐富的茶藝師的指導下，他迅速掌握了製茶技能和專業知識。除了經典的綠茶，Sugiyama 先生還生產一種罕見的金葉茶。這種茶的茶葉是 Sugiyama 家族三代人在過去幾十年中精心種植的。由於這種茶葉非常稀有，因此只能限量生產。杉山先生繼承了家族的傳統，培育出口感和品質俱佳的茶葉。

Tadashi Sugiyama

Hakuyocha White Leaf Japanese Green Tea from Mobata, Shizuoka

Made from a blend of Gyokuro and Hakuyocha, this tea bursts with sweetness and umami and has received the top prize in the "100 Best Mountain Teas in Shizuoka" contest. 

Gyokuro is known for its strong umami flavors and is grown by cutting off up to 98% of the plant's sunlight. Hakuyocha, a sweet, white leaf tea, makes up the other part of this unique blend. Only 10kg (2.2lb) of this tea is cultivated each year. 

Maeshima-san is a highly experienced tea artisan who lives in the Asahina district of Okabecho, Shizuoka, one of Japan’s top three Gyokuro-producing regions. Maeshima-san received his tea training in Uji under a renowned Gyokuro master and has continued to develop the deep flavors and tradition of Gyokuro over the past 50 years. In addition to producing Gyokuro, Maeshima-san’s creativity and skill are highlighted in his original creation: a tea of both Gyokuro and Hakuyocha. This revolutionary blend combines the strong umami flavors of Gyokuro with the sweetness of Hakuyocha to produce a tea that is completely unique. While Maeshima-san has no successor, he continues to make and deliver his delicious, award-winning teas to enthusiasts all around the world.

前岛先生是一位经验丰富的茶艺师，居住在日本三大行黑产区之一的静冈县冈部町朝比奈地区。前岛先生在宇治接受了茶艺培训，师从一位著名的行黑大师，在过去的 50 年中，他不断发展行黑的深厚风味和传统。除了生产行黑茶之外，前岛先生的创造力和技能还体现在他的原创作品中：行黑茶和白茶的混合茶。这种革命性的混合茶融合了行黑的浓郁鲜味和白茶的甜味，是一种完全独特的茶。虽然前岛先生没有继承人，但他仍在继续制作并向世界各地的爱好者提供他的美味获奖茶叶。

前島先生是一位經驗豐富的茶藝師，居住在日本三大行黑產區之一的靜岡縣岡部町朝比奈地區。前島先生在宇治接受了茶藝培訓，師從一位著名的行黑大師，在過去的 50 年中，他不斷發展行黑的深厚風味和傳統。除了生產行黑茶之外，前島先生的創造力和技能還體現在他的原創作品中：行黑茶和白茶的混合茶。這種革命性的混合茶融合了行黑的濃郁鮮味和白茶的甜味，是一種完全獨特的茶。雖然前島先生沒有繼承人，但他仍在繼續製作並向世界各地的愛好者提供他的美味獲獎茶葉。

Satomi Maeshima

Gyokuro and Hakuyocha Japanese Green Tea Blend from Kozeto, Shizuoka

This roasted oolong tea is characterized by floral and fruity notes that are balanced out with a light roasting. Made from a variety of different oolongs, this Shizuoka blend has a unique and complex flavor profile that has been awarded the Platinum Prize at Nihoncha Award 2017.

Takahashi-san makes small batches of premium tea along the Warashina River in Kozeto, Shizuoka. Kozeto is a major tea-producing area located in the region of Honyama. Shizuoka tea originates in Honyama and accounts for about 40% of Japan’s tea production. Alongside his father, Takahashi-san produces both Japanese green tea and a unique roasted oolong tea. Using special processing equipment imported from Taiwan (a place famous for its oolong tea), Takahashi-san is able to create a wide variety of aromatic oolong teas. His roasted oolong hojicha tea, with fruity and floral notes, has won awards at numerous national tea competitions.

高桥先生在静冈县小泽户市的蕨川沿岸制作小批量的优质茶叶。小泽户是位于本山地区的主要产茶区。静冈茶产于本山，约占日本茶叶产量的 40%。高桥先生与父亲一起生产日本绿茶和独特的烘焙乌龙茶。高桥先生使用从台湾（一个以乌龙茶闻名的地方）进口的特殊加工设备，能够制作出各种香味浓郁的乌龙茶。他的烘焙乌龙焙茶带有果香和花香，曾在许多国家的茶叶比赛中获奖。

高橋先生在靜岡縣小澤戶市的蕨川沿岸製作小批量的優質茶葉。小澤戶是位於本山地區的主要產茶區。靜岡茶產於本山，約佔日本茶葉產量的 40%。高橋先生與父親一起生產日本綠茶和獨特的烘焙烏龍茶。高橋先生使用從臺灣（一個以烏龍茶聞名的地方）進口的特殊加工設備，能夠製作出各種香味濃郁的烏龍茶。他的烘焙烏龍焙茶帶有果香和花香，曾在許多國家的茶葉比賽中獲獎。

Kazuaki Takahashi

Roasted Oolong Hojicha Tea from Kozeto, Shizuoka

Over a decade of experimentation has gone into making this fruity, almost full-bodied, black tea. In addition to the fruity notes, this tea carries a slight honey-like scent. The sweet aroma is produced by including leaves that have been bitten by tiny insects.

This tea has been awarded the Fine Product Prize at Nihoncha Award 2019 and Gold Prize in Products Division at National Black Tea Grand Prix 2020.

As one of the most respected tea masters in Japan, Imura-san practices his craft in the Kanaya region of Shizuoka. His family has a rich history of tea cultivation with Imura-san being the 6th generation to carry on the family trade. In addition to green teas like Fukamushicha, he also produces black tea. After over a decade of trial and error, Imura-san successfully created an award-winning black tea that is known for its elegant scent and light sweetness. When growing the tea, Imura-san uses a special method called “Chagusaba" to help enhance the growth, taste, and aroma of the tea. This involves scattering grass onto the fields so that it can become a natural fertilizer. Chagusaba is listed as a Globally Important Agricultural Heritage System (GIAHS).

作为日本最受尊敬的茶艺大师之一，Imura 先生在静冈的 Kanaya 地区从事茶叶制作。他的家族拥有丰富的茶叶种植历史，今村先生是家族贸易的第六代传人。除了深目茶等绿茶外，他还生产红茶。经过十多年的反复试验，Imura 先生成功地创造出一种屡获殊荣的红茶，以其优雅的香气和淡淡的甜味而闻名。在种植茶叶时，Imura 先生使用了一种名为 "Chagusaba "的特殊方法，以帮助提高茶叶的生长、口感和香气。这种方法是将草撒在田里，使其成为天然肥料。Chagusaba 被列为全球重要农业遗产系统（GIAHS）。

作爲日本最受尊敬的茶藝大師之一，Imura 先生在靜岡的 Kanaya 地區從事茶葉製作。他的家族擁有豐富的茶葉種植歷史，今村先生是家族貿易的第六代傳人。除了深目茶等綠茶外，他還生產紅茶。經過十多年的反覆試驗，Imura 先生成功地創造出一種屢獲殊榮的紅茶，以其優雅的香氣和淡淡的甜味而聞名。在種植茶葉時，Imura 先生使用了一種名爲 "Chagusaba "的特殊方法，以幫助提高茶葉的生長、口感和香氣。這種方法是將草撒在田裏，使其成爲天然肥料。Chagusaba 被列爲全球重要農業遺產系統（GIAHS）。

Norio Imura

Benifuki Japanese Black Tea from Kanaya, Shizuoka

This Kabusecha is grown in one of the highest areas of Japan, in Shizuoka Prefecture. The tea's rich sweetness is created by shading the tea plant with a dark cloth 20 days before harvest. Like Gyokuro, the tea gains more umami flavor and sweetness by cutting off the plant's sunlight. The tea's mountain aroma is preserved by only lightly steaming the tea in production. The producer, Mori-san, says, "I grew this tea like it was my own child." 

Mori-san produces small batches of artisanal tea on the mountainous slopes of Narao, Shizuoka. At 600 meters, farming is tricky and the weather is less than optimal. Winter snowfall makes for harsh living and difficult tea production as the tea trees are extremely sensitive to the cold. However, it is because of this cold weather that Mori-san is able to make such good tea. The low temperature allows the tea trees to absorb and retain high levels of nutrients from the ground before sprouting which results in deeper flavors. Mori-san also uses the technique of shading the tea trees with a dark cloth before harvest to increase the levels of umami and sweetness. His mountain teas have received multiple awards and are produced with much care.

Mori 先生在静冈县楢尾市的山坡上生产小批量的手工茶。在海拔 600 米的地方，耕作十分困难，天气也不理想。由于茶树对寒冷极为敏感，冬季降雪导致生活条件恶劣，茶叶生产困难重重。然而，正是因为天气寒冷，Mori 先生才能制作出如此优质的茶叶。低温使茶树在发芽前就能从地下吸收并保留大量养分，从而使茶叶味道更深。Mori 先生还采用在采摘前用黑布遮盖茶树的技术，以增加鲜味和甜味。他精心制作的山茶曾多次获奖。

Mori 先生在靜岡縣楢尾市的山坡上生產小批量的手工茶。在海拔 600 米的地方，耕作十分困難，天氣也不理想。由於茶樹對寒冷極爲敏感，冬季降雪導致生活條件惡劣，茶葉生產困難重重。然而，正是因爲天氣寒冷，Mori 先生才能製作出如此優質的茶葉。低溫使茶樹在發芽前就能從地下吸收並保留大量養分，從而使茶葉味道更深。Mori 先生還採用在採摘前用黑布遮蓋茶樹的技術，以增加鮮味和甜味。他精心製作的山茶曾多次獲獎。

Naganori Mori

Kabusecha Japanese Green Tea from Narao, Shizuoka

A set of four kinds of karinto (a sweet, deep-fried Japanese snack) and shincha (“new tea”). Enjoy the crisp, light texture of karinto alongside a gentle cup of aromatic green tea. 

Sencha Hakuro
Sencha is one of the most popular types of tea in Japan, made from leaves from the upper part of the tea bush. The highly prized shincha is the “new tea” that is picked from the first harvest in spring, and is typically sweeter than tea from the harvests that follow. Sencha Hakuro is Kiraritomiya’s most popular type of sencha, and pairs wonderfully with sweets. 

Kurokari
Enjoy the new sensation of ultra-thin karinto, made by craftsmen who condense them as thinly as possible to make it crispy and crunchy. Okinawan brown sugar (“kokuto”) is mixed in at just the right proportion to give this Kurokari karinto an elegant texture. Once you try it, you will not be able to stop eating it!

Gomasuri-kun 
Using plenty of black sesame and mineral-rich rock salt, craftsmen carefully season each piece of karinto. As you chew, the sesame aroma and flavor spreads and intensifies. We hope you will enjoy the fusion of nostalgia and novelty in the texture and taste.

Kurokaridono
Okinawan brown sugar and carefully-selected powdered kombu (kelp), give this karinto an elegant texture. The sweetness of the brown sugar and the saltiness of the kelp bring out the exquisite flavor of this new style of karinto.

Norihei-sama
Using plenty of domestically produced "aosa" (a type of green algae or “sea lettuce”), this product is extremely thin with a crispy and crunchy texture. Contrary to the conventional belief that karinto must always be hard and sweet, Norihei-sama is light and crisp, with a balance of salty and sweet flavors. 

Inaniwa Udon is made with traditional methods upheld from the Edo era. "Inaniwa texture", is considered the finest of gastronomy thanks to its hearty bite and special yeast. Such a texture can even stand up to nihonshu and strong soy sauce, making it an excellent choice for your evening meal. Inaniwa udon is formed, pulled, cut, and dried all by hand over a four-day span and is shipped directly from the place of production. Recently having received Akita Prefecture HACCP Certification, Inaniwa Udon is happy to offer the details of its proprietary production methods and a special pricing offer to make sure everyone has the opportunity to taste these world-class udon noodles. 

稻庭乌冬面采用江户时代的传统方法制作。"稻庭口感 "因其丰满的咬劲和特殊的酵母而被视为美食中的极品。这种口感甚至可以与日本酱油和浓酱油相媲美，是您晚间用餐的绝佳选择。稻庭乌冬面的成型、拉面、切面和烘干全部由手工完成，耗时四天，从生产地直接发货。最近，稻庭乌冬面获得了秋田县 HACCP 认证，稻庭乌冬面很高兴向大家介绍其专有生产方法的详情，并提供特价优惠，以确保每个人都有机会品尝到这些世界一流的乌冬面。 

稻庭烏冬麪採用江戶時代的傳統方法制作。"稻庭口感 "因其豐滿的咬勁和特殊的酵母而被視爲美食中的極品。這種口感甚至可以與日本醬油和濃醬油相媲美，是您晚間用餐的絕佳選擇。稻庭烏冬麪的成型、拉麪、切面和烘乾全部由手工完成，耗時四天，從生產地直接發貨。最近，稻庭烏冬麪獲得了秋田縣 HACCP 認證，稻庭烏冬麪很高興向大家介紹其專有生產方法的詳情，並提供特價優惠，以確保每個人都有機會品嚐到這些世界一流的烏冬麪。 

Inaniwa Udon Hanbai Co.

提起秋田县，人们常常会想起可爱的秋田犬。实际上，这里的美食也不容忽视，从烤米棒（Kiritanpo）到用当地的日内鸡制作的亲子盖饭，应有尽有。虽然秋田的经典火锅毫无疑问是烤米棒锅，但对于喜欢冒险的食客来说，这里也有采用熊肉和马肉制作的料理。秋田的冬季严寒，发酵温度较低，因此秋田酒也以口感柔和清冽而闻名。

秋田县是雪最多的县之一，是渴望过白色圣诞节的人们的理想冬季度假胜地。喜欢冬季运动的游客可以在当地滑雪胜地的雪地上尽情挥洒汗水，而想享受更悠闲假期的游客则可以泡温泉放松身心。每年二月举办的大馆糖果节可能会让您的新年健康饮食计划功亏一篑，但传说如果您在这里的糖果摊上买了糖果，您就会在整个冬天都不会患上普通感冒。同时，横手镰仓节也在二月举行，游客可以在冰屋中品尝火锅和<a href="https://www.byfood.com/zh/blog/travel-tips/the-beginners-guide-to-mochi">麻糬</a>等热呼呼的美味食物。 

秋田不仅是绚丽的冬季仙境，也是迷人的春季度假胜地。随着春天的到来，角馆的垂枝樱也将盛开，粉红色的花瓣洒满大地。田泽湖是日本最深的湖泊，也是另一处令人惊叹的景点，湖边雪山环绕，还有供奉湖中神龙守护神的御座之石神社的宏伟红色鸟居。此外，秋田县立美术馆由日本的代表性建筑家安藤忠雄设计，以线条简洁的几何形现代建筑风格为特色。

在滑雪场滑上一天或泡完温泉后，可以尽情品尝爱知县的特色美食，如烤米棒和醇厚的秋田清酒。无论是滑雪还是泡温泉，这里都是绝佳选择。立即预订秋田的美食体验吧！

探索秋田 byFood | 餐厅、体验、 旅游攻略

秋田

在滑雪场或温泉中浸泡一天后，品尝当地的美味佳肴，如烤米棒锅，再配上醇香的秋田清酒。 

秋田縣是日本同名犬種的發源地，這裏的美食獨具特色，從 Kiritanpo（烤飯串）到用當地的日內雞（Hinai Jidori chicken）製作的菜餚（如 Oyakodon），應有盡有。雖然秋田的經典火鍋毫無疑問是 "Kiritanpo Nabe"，但對於喜歡冒險的食客來說，這裏也有燉熊和燉馬的菜餚。秋田的冬季嚴寒，發酵溫度較低，因此秋田酒也以口感柔和、適於飲用而聞名。

秋田縣是雪最多的縣之一，是渴望過白色聖誕節的人們的理想冬季度假勝地。喜歡冬季運動的遊客可以在當地滑雪勝地的雪地上盡情揮灑汗水，而想享受更悠閒假期的遊客則可以泡溫泉放鬆身心。每年二月舉辦的大館糖果節可能會讓您的新年健康飲食計劃功虧一簣，但傳說如果您在這裏的糖果攤上買了糖果，您就會在整個冬天都不會患上普通感冒。同時，橫手鎌倉節也在二月舉行，遊客可以在冰屋中品嚐火鍋和<a href="https://www.byfood.com/zh-tw/blog/travel-tips/the-beginners-guide-to-mochi">麻糬</a>等食物取暖。 

秋田不僅是絢麗的冬季仙境，也是迷人的春季度假勝地。隨着春天的到來，角館的垂枝櫻也將盛開，粉紅色的花瓣灑滿大地。田澤湖是日本最深的湖泊，也是另一處令人驚歎的景點，湖邊雪山環繞，還有供奉湖中神龍守護神的御座之石神社的宏偉紅色鳥居。此外，秋田縣立美術館（Akita Museum of Art）以線條簡潔的幾何形現代建築風格爲特色，可以滿足審美者欣賞人類不可思議作品的願望。

在滑雪場滑上一天或泡完溫泉後，盡情品嚐愛知縣的特色美食，如鬼谷子年糕和醇厚的秋田清酒。預訂秋田的美食體驗！

發現秋田 by美食 | 餐廳, 體驗, 旅遊攻略

在滑雪場或溫泉中浸泡一天後，您可以品嚐當地的美味佳餚，如桐田浦火鍋，再配上醇香的秋田清酒。 

Akita

Shizuoka Sencha Tea and Karinto Set

A delightful gift, what’s better than a rejuvenating cup of green tea to start the new year?

Presented in festive gold and silver boxes, this set comes with two types of tea, gyokuro and sencha, both from Shizuoka, a highly-regarded green tea-producing region in Japan.

This set allows you to compare the refreshing tastes of sencha and gyokuro.

Sencha is a popular type of high-grade Japanese tea, made from the top leaves of the tea plant. Meanwhile, gyokuro is the most premium grade of green tea in Japan, grown only in highly-specific conditions, shaded from the sun. As a result of this tender care, gyokuro (literally “jewel dew” or “jade dew”) develops a mild sweetness and aroma. 

Kobayashi Ichizo Shoten has been committed to Shizuoka tea for over 100 years. They produce Motoyama-cha, a richly aromatic mountain tea from Shizuoka City. The tea leaves are carefully selected and finished in small quantities, resulting in an original blend of tea that never gets old and makes you want cup after cup.

Kobayashi Ichizo Shoten 100 多年来一直致力于静冈茶叶。他们生产的元山茶是一种产自静冈市的香气浓郁的山茶。茶叶经过精挑细选和小批量加工，制成的茶叶原汁原味，让人回味无穷，一杯接一杯。

Kobayashi Ichizo Shoten 100 多年來一直致力於靜岡茶葉。他們生產的元山茶是一種產自靜岡市的香氣濃郁的山茶。茶葉經過精挑細選和小批量加工，製成的茶葉原汁原味，讓人回味無窮，一杯接一杯。

Kobayashi Ichizo Shoten

Premium New Year’s Sencha and Gyokuro Green Tea 

This tea is produced with love and care by Happy Mukoujimaen in the mountainous region of Shizuoka, where the air is crisp and clean. No pesticides or chemical fertilizers are used in the growing process, as Happy Mukoujimaen believes in 100% organic farming. After picking, the tea leaves are carefully roasted over an open fire. This hojicha has a refreshing, fragrant flavor, and is caffeine-free. It is easy to drink and can be enjoyed by adults, children, and babies alike. Additionally, the tea bags are made from unbleached paper, which is both human and eco-friendly, so you can enjoy your tea with peace of mind. 

This pack comes with 30 bags of delicious hojicha, so you can enjoy the delightful flavors on many occasions. 

Happy Mukoujimaen of Shizuoka Prefecture has been committed to producing 100% organic tea since 1982. As a pioneer in organic tea cultivation, they received the first organic JAS certification for a tea business in Japan. By growing tea plants without the use of harsh pesticides or chemical fertilizers, Happy Mukoujimaen hopes to bring people closer to nature. This farm also uses a unique cultivation method called “Ippon-jitate” which involves growing tea trees in uncrowded conditions. Doing this helps draw out the full flavor and power of the tea and results in trees that are rich in nutrients. Compared to trees grown by conventional methods, Happy Mukoujimaen's have trucks that are roughly ten times bigger and roots that are eight times longer.

静冈县的 Happy Mukoujimaen 自 1982 年以来一直致力于生产 100% 的有机茶。作为有机茶种植的先驱，他们获得了日本茶叶企业的第一个有机 JAS 认证。Happy Mukoujimaen 希望通过不使用刺激性杀虫剂或化肥种植茶树，让人们更接近大自然。该农场还采用了一种名为 "Ippon-jitate "的独特种植方法，即在不拥挤的条件下种植茶树。这种方法有助于充分汲取茶叶的味道和力量，并使茶树富含营养。与传统方法种植的茶树相比，Happy Mukoujimaen 的茶树的茶卡车大约大十倍，根系长八倍。

靜岡縣的 Happy Mukoujimaen 自 1982 年以來一直致力於生產 100% 的有機茶。作爲有機茶種植的先驅，他們獲得了日本茶葉企業的第一個有機 JAS 認證。Happy Mukoujimaen 希望通過不使用刺激性殺蟲劑或化肥種植茶樹，讓人們更接近大自然。該農場還採用了一種名爲 "Ippon-jitate "的獨特種植方法，即在不擁擠的條件下種植茶樹。這種方法有助於充分汲取茶葉的味道和力量，並使茶樹富含營養。與傳統方法種植的茶樹相比，Happy Mukoujimaen 的茶樹的茶卡車大約大十倍，根系長八倍。

Happy Mukoujimaen

Houjicha Heaven Organic Hojicha Tea Bags from Shizuoka (2g x 30 bags)

Produced in Makinohara, Shizuoka, this black tea is made from a special variety called Benifuuki. Benifuuki is a cultivar grown in Japan and has a natural and soft flavor compared to other foreign black teas. After picking, the leaves are fermented to create black tea. Black tea made from leaves grown locally in Japan has a mild taste, low astringency, and clean aftertaste. This tea can be consumed without the addition of sugar which makes it a healthy, calorie-free choice. In addition to brewing tea, these leaves can be used in cooking and baking, for example, in cookies and pound cakes.

Igarashien is located in Nishikoyama, Tokyo, and has been producing specialty teas for over 70 years. Igarashien's teas are loved by customers and have been perfected through decades of original research and innovation. The tea leaves used to produce Igarashien teas are grown using natural farming methods at a specially contracted farm in Makinohara, Shizuoka. Since its founding in 1947, Igarashien has developed unique production methods such as original blending, pasteurization, vacuum manufacturing, and four-time roasting. Igarashien is a family-owned business that is currently run by Junji Yuasa, the grandson of the first Igarashien owner. Teas produced by Igarashien are sure to be enjoyed by enthusiasts all around the world.

五十岚园位于东京西小山，生产特种茶已有 70 多年的历史。五十岚园的茶叶深受顾客喜爱，经过数十年的原创研究和创新，已臻完美。用于生产五十岚园茶叶的茶叶是在静冈县牧之原的一个专门承包农场采用自然农法种植的。自 1947 年成立以来，五十岚园已开发出独特的生产方法，如原始混合、巴氏杀菌、真空制造和四次烘焙。五十岚园是一家家族企业，目前由第一代五十岚园主人的孙子汤浅淳二经营。五十岚园生产的茶叶一定会受到世界各地茶叶爱好者的喜爱。

五十嵐園位於東京西小山，生產特種茶已有 70 多年的歷史。五十嵐園的茶葉深受顧客喜愛，經過數十年的原創研究和創新，已臻完美。用於生產五十嵐園茶葉的茶葉是在靜岡縣牧之原的一個專門承包農場採用自然農法種植的。自 1947 年成立以來，五十嵐園已開發出獨特的生產方法，如原始混合、巴氏殺菌、真空製造和四次烘焙。五十嵐園是一家家族企業，目前由第一代五十嵐園主人的孫子湯淺淳二經營。五十嵐園生產的茶葉一定會受到世界各地茶葉愛好者的喜愛。

Igarashien

东京都是日本未来派首都的所在地，是世界上人口最多的大都市，也是日本最大的大都市。繁华的东京中心城区由 23 个区组成，而大东京地区则扩展到其邻近的埼玉、千叶和神奈川县。毋庸赘言，东京是一个巨大的城市，它被分割成一个个独特的社区，将整个城市连成一个整体。在不同的车站下车，您就会进入一个新的世界；新宿充满活力的城市繁忙景象会让您眼花缭乱；上野的开放式公园和画廊会让您流连忘返。从东京塔顶俯瞰，高楼大厦绵延不绝，仿佛这座城市永无止境。然而，东京令人印象深刻的地铁和电车网络将每个角落连接起来，这个未来派奇迹每天以某种方式运送着数百万人。确切地说，有 900 万人居住在东京都内，占日本总人口的 30%。 

被东部的江户川和南部的多摩川等水道分割开来的独特地区，在城市的表面下涌动着各自的亚文化。无论是在涩谷购物还是在六本木狂欢，霓虹灯和高耸的摩天大楼都是东京不可或缺的特色。东京有许多大公司总部，生产最新的高科技玩具和创意设计，是未来的象征。在台场人工岛上，科学与奥特莱斯购物完美结合，俯瞰东京湾波光粼粼的海面，美景尽收眼底。在迪斯尼乐园度过地球上最快乐的一天，或沉浸在这座城市的主要博物馆机构中。原宿（Harajuku）的卡哇伊风格与浅草（Asakusa）的传统风格形成鲜明对比。 

漫漫长夜，喝着清酒，吃着各种美食，东京快节奏的活力无疑极具感染力。不过，在混乱的城市生活中，大东京地区的海滩和山峦也能给人带来幸福的时刻。东京的高雅文化和低俗文化同样令人兴奋和难以抗拒，它提供了最好的传统景点、夜生活和购物场所。当然，令人垂涎欲滴的日本料理和世界美食也随处可见，要探索东京数以千计的酒吧和餐馆，恐怕要花上几辈子的时间。

探索东京的烹饪课程、品尝会、餐饮体验和美食之旅。这座城市拥有世界上最多的米其林星级餐厅，提供各式各样的美味日本料理。不论是寿司、拉面还是怀石料理，您都能在东京的每一个角落找到令人难忘的美食体验。

探索东京 byFood | 餐厅、体验、旅游攻略

东京

大东京地区是一个超大型的大都市，其范围远至神奈川、千叶和埼玉，是日本的未来之都，汇集了最新的艺术、技术、美食和各种亚文化。 

東京都是日本未來派首都的所在地，是世界上人口最多的大都市，也是日本最大的大都市。繁華的東京中心城區由 23 個區組成，而大東京地區則擴展到其鄰近的埼玉、千葉和神奈川縣。毋庸贅言，東京是一個巨大的城市，它被分割成一個個獨特的社區，將整個城市連成一個整體。在不同的車站下車，您就會進入一個新的世界；新宿充滿活力的城市繁忙景象會讓您眼花繚亂；上野的開放式公園和畫廊會讓您流連忘返。從東京塔頂俯瞰，高樓大廈綿延不絕，彷彿這座城市永無止境。然而，東京令人印象深刻的地鐵和電車網絡將每個角落連接起來，這個未來派奇蹟每天以某種方式運送着數百萬人。確切地說，有 900 萬人居住在東京都內，佔日本總人口的 30%。 

被東部的江戶川和南部的多摩川等水道分割開來的獨特地區，在城市的表面下湧動着各自的亞文化。無論是在澀谷購物還是在六本木狂歡，霓虹燈和高聳的摩天大樓都是東京不可或缺的特色。東京有許多大公司總部，生產最新的高科技玩具和創意設計，是未來的象徵。在臺場人工島上，科學與奧特萊斯購物完美結合，俯瞰東京灣波光粼粼的海面，美景盡收眼底。在迪斯尼樂園度過地球上最快樂的一天，或沉浸在這座城市的主要博物館機構中。原宿（Harajuku）的卡哇伊風格與淺草（Asakusa）的傳統風格形成鮮明對比。 

漫漫長夜，喝着清酒，喫着各種美食，東京快節奏的活力無疑極具感染力。不過，在混亂的城市生活中，大東京地區的海灘和山巒也能給人帶來幸福的時刻。東京的高雅文化和低俗文化同樣令人興奮和難以抗拒，它提供了最好的傳統景點、夜生活和購物場所。當然，令人垂涎欲滴的日本料理和世界美食也隨處可見，要探索東京數以千計的酒吧和餐館，恐怕要花上幾輩子的時間。

瀏覽東京的烹飪課程、品嚐會、餐飲體驗和美食之旅，這座城市擁有世界上最多的米其林星級，處處都有美味的日本料理！

發現東京 by美食 | 餐廳, 體驗, 旅遊攻略

東京

超過 1400 萬居民以東京爲家。作爲日本的經濟和文化中心，這座大都市經常出現在遊客的旅行清單上，這一點也不奇怪。在這裏，從傳統茶館到未來主義摩天大樓，應有盡有。

Tokyo

High-Quality Benifuuki Japanese Black Tea "Akari" (100g)

This is powdered tea made from the final processing stages of sencha and is characterized by its strong yet refreshing taste. Since the powder contains a large number of tea leaves, it is possible to ingest active ingredients that are insoluble in water. This powdered tea is made using a secret pasteurization method known only to Igarashien. While this tea is often consumed at sushi and tonkatsu restaurants, it is different than the completely soluble tea that is often used at conveyor belt sushi restaurants. When brewed, this tea glows a bright green. Please note that this powdered tea requires a teapot to make.

Powdered Green Tea "Kasumi" (100g)

This deep steamed sencha is made from Yabukita tea leaves which is a high-class variety grown in Makinohara, Shizuoka. The tea is produced and blended in a unique way using a special fire-roasting method.
 
 This tea is named after the word, "shirabe" which is the Japanese for "tune". In musical terms, "tune" refers to the slight adjustments made to the pitch of a note. This name suggests that this tea has been similarly crafted to have a fine balance of aroma, taste, and color. Because this tea pairs well with a variety of dishes and sweets, it is a popular product and a great choice for those who are new to Igarashien teas.

Deep-steamed Green Tea "Shirabe" (100g)

This set contains 8 bags of premium deep steamed sencha made from Yabukita leaves which are grown in Makinohara, Shizuoka. These leaves have been roasted using a special method that was developed from over 70 years of research and is secret to Igarashien. This tea has a rich aroma, deep flavor, and vivid color that will make you feel close to the nature of Shizuoka.
 
 To make this tea, just add one bag to a teacup. Pour in hot water and wait roughly half a minute. Your tea is ready to be enjoyed! One bag of tea is enough to make 3-5 cups.

Deep-steamed Green Tea Bags (2g x 8)

Enjoy these easy-to-use tea bags that are filled with Igarashien's special Japanese black tea. Just put a bag in your teacup and pour in hot water - no teapot needed! In less than a minute you will have a perfect cup of Japanese black tea that is a great addition for afternoon tea time or dinner. One packet can make 3-5 cups of tea.
 
 This black tea is made from tea leaves that have been grown in Japan's climate and is known for its mild taste, subtle astringency, and clean aftertaste.
 
 Enjoy this black tea without sugar for a healthy and calorie-free choice.

High-Quality "Akari" Japanese Black Tea Bags (3g x 8)

This tea called "Akane" is made from leaf stalks that have been carefully roasted over high heat to bring out their aromatic flavors. After sipping, enjoy an aftertaste that is refreshing and rich in flavor. Since this tea has low caffeine content, it is a popular choice for pregnant women and the elderly.
 
 While other types of hojicha are typically roasted twice, this Igarashien hojicha has been roasted four times. The extra roasting time results in a hojicha that is bursting with aroma and flavor. Igarashien's roasting technique has been established through decades of research and persistence.
 We recommend trying this tea mixed with milk and sugar to create a simple yet delicious "hojicha latte".

Houjicha (Roasted Green Tea) "Akane" (100g)

Sencha, brown rice, and matcha flavors have all been meticulously combined to create this unique blend called "Madoka". The mellowness of sencha and the savory richness of brown rice fuse together to create an umami-filled tea that is easy to drink and one of the most popular teas in the world today. The brown rice and matcha come from a famous tea store in Uji, Kyoto, and are added to sencha green tea that has been produced using Igarashien's secret fire-roasting method. Research, ingenuity, and a commitment to producing high-quality tea all went into the creation of this iconic blend.

Sencha, Brown Rice, and Matcha Blend Tea "Madoka" (100g)

"Kuki" tea is also known as "twig tea" as it is made from the stems of the tea plant. It is characterized by its refreshing aroma and unique, sweet taste. Kuki tea is often thought to be astringent, but it actually contains more umami ingredients than typical sencha. This Kuki tea is named "Shiori" and is produced using a heating method that is secret to Igarashien. After brewing, relax and enjoy this tea's smooth and easy-to-drink flavors.

Kukicha (Twig Tea)  "Shiori" (100g)

Sencha, brown rice, and matcha flavors have been infused together to create this unique tea blend that can be enjoyed in just a matter of seconds. Just add a tea bag to a teacup and pour in hot water. No teapot needed! Once brewed, enjoy the unique combination of mellow sencha tea, aromatic brown rice, and premium Uji matcha.
 
 Each bag can produce 3-5 cups of tea.

Sencha, Brown Rice, and Matcha Blend Tea Bags (2g x 8)

Brew a delicious cup of hojicha in less than a minute with these simple and convenient tea bags. No teapot is needed, just place a bag in a teacup and add hot water. Other types of hojicha are typically roasted twice, but this Igarashien hojicha has been roasted four times to create a tea that is packed with umami flavor. We recommend trying this tea with milk and sugar to create your own hojicha latte. This tea contains a low amount of caffeine so it can be enjoyed by those of all ages. Each bag is enough to make 3-5 cups.