Discover Noh, Japanese traditional performance art, and experience the spirituality of a pilgrimage to Afuri Shrine, complete with a meal shared with the gods. 

神奈川是日本中部东海岸的一个县，位于东京南部，与东京市区相交。横滨以多摩川为界，是神奈川县的首府，也是日本人口第二大城市和最早对外开放的城市之一。横滨是一个多元文化的大都市，港未来区的商店和酒吧比比皆是，而规模庞大的唐人街则餐馆林立，街边小吃摊鳞次栉比。横滨有杯面博物馆和新横滨拉面博物馆，还有日式花园、购物场所和以当地手工啤酒为特色的酒吧。沿着海岸线向下走，就能找到海滨城市镰仓，它曾是日本中世纪的政治中心，现在则因其海滩和宗教遗址而成为离城一日游的热门目的地。小町通上的咖啡馆熙熙攘攘，通往雄伟的鹤冈八幡宫，而大佛则在距离长谷寺不远的高德院等待着游客的钱来。 

镰仓西面的江之岛是夏季的冲浪胜地，这里有 3 座神社、优质海鲜和鱼味软饮料。箱根也隶属神奈川县，是富士箱根伊豆国立公园内的山间温泉之乡。箱根以芦之湖对面富士山的标志性美景而闻名，晴天时，箱根的索道网也能让您欣赏到富士山的美景，而特色温泉酒店的露天浴池也能让您一饱眼福。在大涌谷的硫磺泉中煮一些黑鸡蛋，品尝用当地泉水制作的新鲜荞麦面，或在日式旅馆享用豪华的多道菜怀石料理，放松身心。从城市景观到海滩和山间度假胜地，神奈川县为您提供了多种多样的探索环境和令人兴奋的当地美食。

探索神奈川的美食之旅，包括横滨唐人街、拉面博物馆、精酿啤酒和西式菜肴之乡的烹饪课程、品尝活动和美食体验。神奈川丰富的美食文化和多样化的风味，将为您带来独特而难忘的美食享受。

探索神奈川 byFood | 餐厅、体验、旅游攻略

神奈川

横滨唐人街街头美食

横滨美食

横滨杯面博物馆

神奈川县位于繁华都市东京的南部，有着丰富多样的自然环境，以及各种美味的食物。神奈川县不仅有横滨的中国街边小吃和手工啤酒，镰仓和江之岛的新鲜海鲜，还有富士山脚下的箱根温泉镇的自然美景和山区特产。 

神奈川是日本中部東海岸的一個縣，位於東京南部，與東京市區相交。橫濱以多摩川爲界，是神奈川縣的首府，也是日本人口第二大城市和最早對外開放的城市之一。橫濱是一個多元文化的大都市，港未來區（Minato Mirai）臨港的商店和酒吧熠熠生輝，而規模龐大的唐人街（Chinatown）則餐館林立，街邊小喫攤鱗次櫛比。橫濱有杯麪博物館和新橫濱拉麪博物館，還有日式花園、購物場所和以當地手工啤酒爲特色的酒吧。沿着海岸線向下走，就能找到海濱城市鎌倉，它曾是日本中世紀的政治中心，現在則因其海灘和宗教遺址而成爲離城一日遊的熱門目的地。小町通（Komachi Dori）大街上的咖啡館熙熙攘攘，通往雄偉的鶴岡八幡宮，而大佛（Daibutsu）則在距離早寺（Hasedera Temple）不遠的小德院（Kotokuin）等待着遊客，那裏可以俯瞰大海。 

鎌倉西面的江之島是夏季的衝浪勝地，這裏有 3 座神社、優質海鮮和魚味軟飲料。箱根也是神奈川縣的一部分，是富士箱根伊豆國立公園內的一個山間溫泉小鎮。箱根以蘆之湖對面富士山的標誌性美景而聞名，晴天時，箱根的索道網也能讓您欣賞到富士山的美景，而特色溫泉酒店的露天浴池也能讓您一飽眼福。在大涌谷（Owakudani）的硫磺泉中煮一些黑雞蛋，品嚐用當地泉水製作的新鮮蕎麥麪，或在日式旅館享用豪華的多道菜懷石料理，放鬆身心。從城市景觀到海灘和山間度假勝地，神奈川縣爲您提供了多種多樣的探索環境和令人興奮的當地美食。

瀏覽橫濱唐人街、拉麪博物館、精釀啤酒和西式菜餚之鄉神奈川的烹飪課程、品嚐會、餐飲體驗和美食之旅

發現神奈川 by美食 | 餐廳, 體驗, 旅遊攻略

橫濱唐人街街頭美食

橫濱美食

橫濱杯麪博物館

神奈川縣位於繁華都市東京的下方，環境多樣，食物美味。神奈川縣不僅有橫濱的中國街邊小喫和手工啤酒，鎌倉和江之島的新鮮海鮮，還有富士山腳下的箱根溫泉鎮的自然美景和山區特產。 

Kanagawa

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Noh, Spirituality, and a Meal with the Gods at Afuri Shrine

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There’s more to Japanese snacks than candy and potato chips! In this box, we’ve selected a variety of healthy Japanese snacks. 

Included are classic Japanese snacks like yokan, senbei, and umeboshi. From dashi chips to dried fruit, this mix features both sweet and savory options. Enjoy with a cup of Japanese tea or while on the go for a healthy, umami-filled snack. 

These healthy snacks are a great introduction to natural Japanese flavors. 

Included in the box:

BLACK SOYBEAN KINAKO YOKAN (黒豆きなこようかん) 
Producer: Kona Kohbo Usa
Prefecture: Oita
Amount: 58g
One of the most popular types of wagashi (Japanese sweets) is yokan, a firm jelly dessert typically made from azuki (sweet beans). To make this unique yokan, our producer, Kona Kohbo Usa, includes a rare black soybean called kurodamaru. Kurodamaru are larger than regular black soybeans with a richer flavor and stronger natural sweetness, making them the perfect choice for yokan.

SOUR YUZU PEELS (ゆずスッパイチップス) 
Producer: Suki Tokusan
Prefecture: Miyazaki
Amount: 30g
Japan is home to over 40 different regional varieties of citrus fruits, but one is prized above all others: yuzu. From the outside, yuzu resembles a lemon with its bright yellow peel, but is larger and squatter. Its flavor is best described as a cross between a tart lemon, a sweet mandarin orange, and a fragrant grapefruit. 

HONENYAKI SENBEI (RICE CRACKERS) (豊年焼 煎餅)
Producer: Kitayama Seika
Prefecture: Saitama
Amount: 2 x 25g
Each cracker is baked with a special stock of kelp, shiitake mushrooms and bonito, and combined with traditional flavors from Japan which are so natural and pronounced that you’ll immediately recognize them. The norimaki (seaweed) flavor resembles traditional rice wrapped in seaweed, while the negi (spring onion) and miso flavor is a harmony of domestic spring onions and umami rich miso.

SUN DRIED UMEBOSHI (ぺたんこちょび梅) 
Producer: Maruyama Foods
Prefecture: Wakayama
Amount: 8g
Nothing tastes like spring in Japan as much as tart pickled Japanese plums known as umeboshi. In the early spring months, ume (the firm sour fruits of Japanese plum trees) appear in grocery stores throughout Japan. Ume are related to apricots and plums but are unique as they become sourer rather than sweeter as they ripen. Traditional umeboshi are made by soaking ume in salt brines until they become plump and bright pink. 

DASHIP (SALT FLAVORED) (だしップス)
Producer: Mica Corporation
Prefecture: Shizuoka
Amount: 50g
These daships are a type of Japanese chip made from okara (soybean pulp). Okara is the leftover pulp from soybeans which have been filtered to make tofu and soy milk. Traditionally used to make a side dish called unohana (okara simmered with soy sauce, mirin, carrots, mushrooms, and burdock root), these chips combine the nutritional elements of okara with wheat, an umami rich dashi (broth) made from mackerel and bonito powder produced in Numazu, Shizuoka, and a hint of sweetness, which is then lightly fried in non-GMO rapeseed oil.

SMOKED MENTAIKO (COD ROE) (スモーク明太子)
Producer: Minato Suisan
Prefecture: Miyagi
Amount: 20g
Mentaiko consists of whole Alaskan pollock/cod roe sacs covered in a thin membrane which is cured with salt and marinated in various seasonings and spices. With a taste reminiscent of the sea, mentaiko is not overly fishy in flavor yet is rich in umami. This unique mentaiko is lightly smoked using sakura (cherry blossom) chips to add an extra depth of flavor. 

MATCHA ARARE (RICE CRACKERS) (抹茶あられ)
Prefecture: Kyoto
Producer: Kuramaan
Amount: 65g
These bite-sized arare (crackers made from mochi or glutinous rice) showcase the beautiful bitter-sweet flavors of Japanese matcha from Uji. The city of Uji is located just south of Kyoto and is the second oldest tea-growing region in Japan. Green teas from Uji, considered the most refined in Japan, became popular among Japanese nobility over 800 years ago and remain popular to this day. 

YATSUHASHI (八ツ橋)
Producer: Aoyama Mameju
Prefecture: Kyoto
Amount: 100g
There are several types of yatsuhashi from the soft and chewy to the crunchy baked variety. Typically made from a combination of rice flour and sugar flavored with cinnamon, these baked yatsuhashi also include kinako (roasted and ground soybeans), which adds a sweet, nutty flavor similar to peanut butter. To make the cookies, the dough is rolled into a rectangle and baked until hard, giving the cookies an elegant curve that resembles a Japanese koto (or harp).

Delivery Time: 10-14 days on average

Kona Kohbo Usa, Oita: Kona Kohbo Usa is based the northern part of Oita prefecture, a land blessed with nature and rich farmland. 
 
Suki Tokusan, Miyazaki: Suki Tokusan was founded as a way to bolster the declining population of Suki, a small village in Miyazaki Prefecture located on Kyushu island. 
 
Maruyama Foods, Wakayma: Produces special seedless sun dried umeboshi using one of the most prized varieties of ume, nanko ume, which are a local specialty of Wakayama Prefecture. 
 
Mica Corporation, Shiuzuoka: Yamahira Suisan, part of Mica Corporation, was established in 1946 as a fishery near the port of Numazu on the eastern side of Shizuoka Prefecture and has been making dashi for 70 years. 
 
Minato Suisan, Miyagi: Uses carefully selected ingredients, and instead of using machinery, they take the time and effort to pickle their cod roe by hand which results in a rich and uniform flavor.

粉工房，大分：粉工房位于大分县北部，这里拥有得天独厚的自然环境和肥沃的农田。 
 
Suki 特产（すき 特産），宫崎：Suki 特产的成立是为了缓解位于九州宫崎县的一个小村庄人口减少的问题。 
 
丸山食品，和歌山：使用和歌山县生产的 "南高梅"制作的日式无籽梅干。 
 
Mica 公司，静冈：Yamahira 水产是 Mica 公司旗下的一部分，成立于 1946 年，当时是静冈县东部沼津港附近的一家渔场，已有 70 年的日式高汤生产历史。 
 
港水产公司，宫城：使用精挑细选的原料，摒弃机器，纯手工腌制鳕鱼子，实现丰富均衡的口感。

粉工房，大分：粉工房位於大分縣北部，這裡擁有得天獨厚的自然環境和肥沃的農田。 
 
Suki 特產（すき 特産），宮崎：Suki 特產的成立是為了緩解位於九州宮崎縣的一個小村莊人口減少的問題。 
 
丸山食品，和歌山：使用和歌山縣生產的 "南高梅"製作的日式無籽梅干。 
 
Mica 公司，靜岡：Yamahira 水產是 Mica 公司旗下的一部分，成立於 1946 年，當時是靜岡縣東部沼津港附近的一家漁場，已有 70 年的日式高湯生產歷史。 
 
港水產公司，宮城：使用精挑細選的原料，摒棄機器，純手工醃製鱈魚子，實現豐富均衡的口感。

Snack Box Producers

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

阿美横商店街街头美食

东京迪士尼乐园美食指南

东京的和果子店

东京最好吃的汉堡

东京拉面街头指南

米其林星级拉面

最佳东京烹饪课程

东京横丁酒巷

东京素食指南

代官山咖啡馆精选

东京樱花景点

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

阿米約科市場街頭小喫

東京迪士尼樂園美食指南

東京的和果子店

東京最好喫的漢堡

東京拉麪街頭指南

米其林星級拉麪

最佳東京烹飪課程

上鏡的東京飲酒小巷

東京素食指南

令人驚歎的代官山咖啡館

東京櫻花景點

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

ByFood Healthy Japanese Snack Box

Japan is one of the top tea-producing countries in the world. Each type of Japanese tea has its own distinctive color, flavor, and aroma, making it a wonderfully versatile drink. Full of ​​antioxidants and with less caffeine than coffee, tea is a healthy, tasty, and refreshing drink to enjoy every day. 

In this box, we feature six different Japanese teas. From the everyday sencha to the sea-harvested konbucha, enjoy a culinary journey through Japan's many different teas. 

SENCHA (NATURALLY CULTIVATED) (自然栽培 煎茶)
Producer: Kenichi Nature Farm
Prefecture: Nara
Amount: 40g loose leaf
Sencha is the most widely available tea in Japan. The leaves are grown in direct sunlight and tend to be harvested in the first or second flush. The leaves of the upper shoots, which are the youngest and of higher quality, are then steamed, dried and rolled into needle-like shapes, which helps to intensify the flavor. Sencha has a delicate sweetness and a mild astringency. 

GENMAICHA (BROWN RICE TEA) WITH MATCHA (抹茶入り玄米茶) (Certified Organic)
Producer: Azuma Chaen
Prefecture: Kyoto
Amount: 40g loose leaf
Genmaicha (lit. brown rice tea) is made from unprocessed brown rice that is soaked, steamed, roasted and popped before being combined in an equal ratio with green tea. The brown rice adds a toasted, nutty flavor and results in a tea with less caffeine.  

HOUJICHA (ROASTED SENCHA GREEN TEA) (煎茶ほうじ茶) (Certified Organic)
Producer: Azuma Chaen
Prefecture: Kyoto
Amount: 50g loose leaf
Instead of just steaming green tea leaves, houjicha is made by first steaming and then roasting the leaves in a porcelain pot over charcoal at 200°C, resulting in a tea with a nutty, caramel-like flavor. The leaves have a distinct earthy color and the tea is less bitter than other green teas. It has minimal caffeine making it a great choice even for children or before bed. 

KONBU CHA (KELP TEA/BROTH) (昆布茶)
Producer: Nagaike Konbu
Prefecture: Osaka 
Amount: 40g
This Konbu Cha is a savory, salty Japanese seasoning that can also be mixed with hot water and sipped on as a tea/broth. Using additive-free ingredients produced entirely in Japan, the kelp and beet sugar come from Hokkaido, while the specialty salt is produced in Hyogo Prefecture’s Ako City and is one of Japan’s most highly-regarded salts. Matcha powder, the fine, vibrant green powder used in the traditional Japanese tea ceremony and is arguably Japan’s highest quality tea, is also added, resulting in an umami-rich, bitter yet salty and sweet seasoning. 

KUROMAMECHA (BLACK SOYBEAN TEA) (黒豆茶)
Producer: A-Net Farm
Prefecture: Hokkaido
Amount: 7 x 3g tea bags
Soba, the Japanese name for buckwheat, is a key ingredient in one of Japan’s most popular noodles. Not actually a type of wheat, soba is a highly nutritious seed that can be roasted to create a traditional Japanese tea known as sobacha. 

Delivery Time: 10-14 days on average

Kenichi Nature Farm, Nara: Kenichi Nature Farm began in 2001. By embracing the full ecosystem, their goal is to create a future in which people can coexist with nature. 
 
Azuma Chaen, Kyoto: Azuma Chaen, founded in the first year of the Meiji era and in its fourth generation, is one of the 300 family tea farms in the area and grows its tea traditionally without pesticides.
 
Nagaike Konbu, Osaka: Nagaike Konbu was established in 1864 and is currently in its fifth generation. They use high-quality local ingredients and produce handmade, traditional products made by skilled craftsmen.
 
A-Net Farm, Hokkaido: This kuromamecha is made from 100% black soybeans from A-Net Farm, a century old fourth generation family-run farm in Hokkaido, Japan’s northernmost prefecture. Hokkaido’s rich soil and untouched nature produces some of Japan’s highest-quality agricultural products, including A-Net Farm’s plump, sweet black soybeans.

健一自然农园：这家位于奈良的茶园成立于 2001 年，不使用任何农药和肥料，以整个生态系统为依托，旨在实现人与自然和谐共生的未来。
 
东茶园·京都和束：创建于明治元年，至今已传承四代，是当地 300 个家庭茶园之一，采用传统方法种植茶叶，不使用任何农药。
 
大阪长池昆布：创立于 1864 年，目前已发展至第五代。采用当地优质食材，精心打造优质手工产品。
 
北海道 A-Net 农场：这个家族农场拥有上百年历史，土地肥沃，享有得天独厚的自然环境，培育着各种优质的农产品。

健一自然農園：這間位於奈良的茶園成立於 2001 年，不使用任何農藥和肥料，以整個生態系統為依托，旨在實現人與自然和諧共生的未來。
 
東茶園‧京都與束：創立於明治元年，至今已傳承四代，是當地 300 個家庭茶園之一，採用傳統方法種植茶葉，不使用任何農藥。
 
大阪長池昆布：創立於 1864 年，目前已發展至第五代。採用當地優質食材，精心打造優質手工產品。
 
北海道 A-Net 農場：這個家族農場擁有上百年歷史，土地肥沃，享有得天獨厚的自然環境，培育著各種優質的農產品。

Tea Box Producers

ByFood Japanese Tea Box

This box includes eight essential Japanese pantry items. Soy sauce, dashi, miso, and wasabi might be ingredients most associated with Japanese cooking, but in this box, we go beyond the basics. We’ve also included other classic pantry stables like shichimi, goma, and yuzu kosho to bring more authentic Japanese flavors into your cooking. 

We hope you enjoy using these ingredients and exploring Japanese cooking in your kitchen.

Included in the box:

MARUNAKA’S BREWING SOY SAUCE (醤油)
Producer: Marunaka Shoyu
Prefecture: Shiga
Amount: 150ml
Soy sauce, or shoyu, is the quintessential ingredient in Japanese cuisine. Yet unlike your typical soy sauce, this shoyu has a depth of flavor that is not overly salty and has a mellow yet savory finish. Just a drop of this premium-quality soy sauce will add umami to your dishes by enhancing and balancing the natural flavors of each ingredient. 

PURE RICE VINEGAR (純米酢)
Producer: Tajima Brewery
Prefecture: Hyogo
Amount: 150ml
An essential ingredient in many Japanese dishes, rice vinegar has a subtle sweet acidity, and can help to balance flavors while softening textures. Rice vinegar is also a key ingredient in sushi rice and is used for making Japanese pickles known as tsukemono. This pure rice vinegar or “junmaizu” is made from rice that has been grown in harmony with its natural surroundings. It’s then fermented to produce a delicately mild and smooth flavor that is less acidic than western vinegar. 

NATURAL MULTI-UMAMI DASHI PACKETS (だし)
Producer: Kimise Soy Sauce
Prefecture: Okayama
Amount: 6 x 11.5g packets
These awase dashi packs allow you to conveniently create your own flavorful dashi at home. Awase means “to combine'' and is one of the most common types of dashi used in Japan. Kimise’s dashi includes a broader spectrum of essential umami enriching ingredients including katsuobushi, iriko (dried sardines), shiitake mushrooms and moromi (the fermented mixture used in creating such things as sake or soy sauce, in this case for traditionally brewed “honjozo” soy sauce), which are uniquely combined with ume (Japanese plum) vinegar. The result is one of the most aromatic and deep tasting dashi you’ll find in Japan!

YUZU KOSHO (AGED 1 YEAR) (一年熟成 ゆずごしょう)
Producer: Kuroiwasou
Prefecture: Oita  
Amount: 60g
In this handmade blend of citrus and spice, Kuroiwasou combines yuzu with green chili peppers, both of which are grown without pesticides and are fully ripened on the tree. They also add sea salt from Japan’s tropical islands of Okinawa and then, unique to this yuzu kosho, they age it for over a year using a secret method to enhance and preserve the natural flavor and aroma of their quality ingredients. 

HONTAKA SHICHIMI TOGARASHI (七味唐辛子)
Producer: Yohgado
Prefecture: Osaka 
Amount: 10g
Shichimi Togarashi, or simply shichimi, translates to seven spice blend and can be found adding zest and heat to everything from a hot bowl of noodles, to seafood and meat, salads and even cocktails! Traditional shichimi can include a variety of ingredients, but it will typically include ground spicy chili peppers for heat, some type of citrus for zest and to cut through fat, seaweed for salty umami and some seeds to add a slightly nutty flavor. 

RAW SHREDDED HON (TRUE) WASABI (生おろしわさび) 
Producer: Tokyo Food
Prefecture: Tokyo
Amount: 40g
True wasabi is a rare gem to find outside Japan. It’s not overwhelmingly spicy but instead has a quick flush of heat followed by a lingering nuanced aroma of spiciness with a herbaceous flavor and subtle natural sweetness.

GOMAAE SEASONING (ごまあえの素) 
Producer: Yamashiroya
Prefecture: Kyoto
Amount: 60g
Goma (sesame seeds) find their way into many Japanese dishes, adding a subtle nutty, buttery flavor. There are three main types of sesame seeds in Japan: white, black and golden, with golden being the rarest and most flavorful. Here it’s combined with umami enhancing ingredients such as soy sauce, katsuobushi (bonito) powder and konbu (powder), along with salt and a touch of sugar, to create the perfect balance of umami, saltiness and sweetness.

MISO (AGED 2 YEARS) (信州古式仕込 ２年熟成味噌)
Producer: Marusho Jozo
Prefecture: Nagano 
Amount: 150g
Although it may be known for its namesake soup, miso is an umami-rich fermented paste that has a place in anything from stews to salad dressings. It has a deep, savory flavor with a fermented salty-sweet tang.

Delivery Time: 10-14 days on average

Marunaka Shoyu, Shiga Prefecture: Over 200 year family-owned soy sauce brewer in Japan using traditional practices to create their soy sauce. 
 
Tajima Brewery, Hyogo: Created in 2008, Tajima Brewery uses traditional methods to create pure rice vinegar made from a unique “natural stork” rice. 
 
Kimise Soy Sauce, Okayama: Kimise has taken advantage of the ingredients grown in the mild climate of the Seto Inland Sea, while respecting local characteristics and traditions. 
 
Yohgado, Osaka: Yohgado continues to harvest local chili peppers, including kagawa hontaka which was the first variety to come to Japan 400 years ago. 
 
Tokyo Food, Tokyo: Tokyo Food provides wasabi that naturally maintains its delicate flavors for nine months. 
 
Yamashiroya, Kyoto: Yamashiroya celebrated its 100th anniversary in 2004 produce is grown by hand and relies on the wisdom and experience of their farmers, resulting in high-quality crops.

丸中酱油（滋贺）：这家拥有 200 多年历史的家族酱油酿造厂，坚持采用传统方法酿造酱油。 
 
但马酿造厂（兵库）：创建于 2008 年，采用传统方法酿造纯米醋。 
 
Kimise 酱油（冈山）：源自濑户内海温和气候条件下孕育的天然食材，同时融合了当地的特色和传统。 
 
鹰雅堂（大阪）：严选当地种植的辣椒，包括 400 年前传入日本的首个品种--香川本隆红辣椒。 
 
Tokyo Food（东京）：芥末口感细腻滑顺，并且风味能够保持长达九个月。 
 
Yamashiroya（京都）：这家公司成立于 1904 年，汲取了当地农民的智慧和经验，并且所有产品均精选自手工种植的高品质农作物。

丸中醬油（滋賀）：這家擁有 200 多年歷史的家族醬油釀造廠，堅持採用傳統方法釀造醬油。 
 
但馬釀造廠（兵庫）：創建於 2008 年，採用傳統方法釀造純米醋。 
 
Kimise 醬油（岡山）：源自瀨戶內海溫和氣候條件下孕育的天然食材，同時融合了當地的特色和傳統。 
 
鷹雅堂（大阪）：嚴選當地種植的辣椒，包括 400 年前傳入日本的第一個品種--香川本隆紅辣椒。 
 
Tokyo Food（東京）：芥末口感細膩滑順，並且風味能夠保持長達九個月。 
 
Yamashiroya（京都）：這家公司成立於 1904 年，汲取了當地農民的智慧和經驗，並且所有產品均精選自手工種植的高品質農作物。

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