Using Asakura Zansho, which has a particularly excellent color and aroma, it is produced by skilled craftsmen using the traditional stone mill method. This special sansho is produced by a company with over a hundred years of history in making traditional Japanese spices. ・how to use Just sprinkle it on unagi-don(eel rice bowl), meat dishes, udon,soba and of course, French fries to make you feel like you are in Japan. It has an aroma and spiciness that is on a different level from the Japanese pepper of major Japanese manufacturers. We hope you will try the real taste. ・Product Information Ingredients; Sansho(Japanese pepper) Producing area; Osaka, Japan Product Dimensions‎; 16 x 11 x 0.5 cm; 4 g

Using Asakura Zansho, which has a particularly excellent color and aroma, it is produced by skilled craftsmen using the traditional stone mill method. This special sansho is produced by a company with over a hundred years of history in making traditional Japanese spices. ・how to use Just sprinkle it on unagi-don(eel rice bowl), meat dishes,udon,soba and of course, French fries to make you feel like you are in Japan. It has an aroma and spiciness that is on a different level from the Japanese pepper of major Japanese manufacturers. We hope you will try the real taste. ・Product Information Ingredients; Sansho(Japanese pepper) Producing area; Osaka, Japan Sansho Content; 4g Package Dimensions;‎ 16 x 11.9 x 4.7 cm; 40 g

It is made by a company founded in Kyoto in 1685. Other Japanese manufacturers also make black shichimi, but this company was the first to make it. Genuine black shichimi, produced according to traditional methods. The ingredients are white sesame, chili pepper, sansho (Japanese pepper), aonori (green laver), keshi (poppy seed), black sesame, and ono-no-mi(hemp seed). By roasting the ingredients and carefully kneading them until the color of the chili pepper and sansho(Japanese pepper) is hidden, it becomes a unique dark brown color, which is why it is called black shichimi. By taking the time and effort in this way, the texture is moist and the black shichimi that you can enjoy the scent of all the ingredients is created. ・how to use Beef bowls, meat dishes, fish dishes, udon noodles, and soba noodles will feel like you are in Japan just by sprinkling them. If you only know ordinary shichimi(nanami) pepper, you should definitely buy it. A completely different taste and stimulating spiciness from shichimi(nanami) pepper. The taste of sweet Japanese cuisine is tightened. There is no doubt that you will be captivated. ・Product Information Ingredients; White sesame, chili pepper, Japanese pepper, green laver, poppy seeds, black sesame, hemp seed Producing area; Kyoto, Japan Package Dimensions; 10.8 x 7.2 x 1.2 cm; 8 g

It is made by a company founded in Kyoto in 1685. Other Japanese manufacturers also make black shichimi, but this company was the first to make it. Genuine black shichimi, produced according to traditional methods. The ingredients are white sesame, chili pepper, sansho (Japanese pepper), aonori (green laver), keshi (poppy seed), black sesame, and ono-no-mi(hemp seed). By roasting the ingredients and carefully kneading them until the color of the chili pepper and sansho(Japanese pepper) is hidden, it becomes a unique dark brown color, which is why it is called black shichimi. By taking the time and effort in this way, the texture is moist and the black shichimi that you can enjoy the scent of all the ingredients is created. ・how to use Beef bowls, meat dishes, fish dishes, udon noodles, and soba noodles will feel like you are in Japan just by sprinkling them. If you only know ordinary shichimi(nanami) pepper, you should definitely buy it. A completely different taste and stimulating spiciness from shichimi(nanami) pepper. The taste of sweet Japanese cuisine is tightened. There is no doubt that you will be captivated. ・Product Information Ingredients; White sesame, chili pepper, Japanese pepper, green laver, poppy seeds, black sesame, hemp seed Producing area; Kyoto, Japan Kuro Shichimi Content; 5g Package Dimensions; 9.4 x 8.7 x 6.1 cm; 70g

It is made by a company founded in Kyoto in 1685. Other Japanese manufacturers also make black shichimi, but this company was the first to make it. Genuine black shichimi, produced according to traditional methods. The ingredients are white sesame, chili pepper, sansho (Japanese pepper), aonori (green laver), keshi (poppy seed), black sesame, and ono-no-mi(hemp seed). By roasting the ingredients and carefully kneading them until the color of the chili pepper and sansho(Japanese pepper) is hidden, it becomes a unique dark brown color, which is why it is called black shichimi. By taking the time and effort in this way, the texture is moist and the black shichimi that you can enjoy the scent of all the ingredients is created. ・how to use Beef bowls, meat dishes, fish dishes, udon noodles, and soba noodles will feel like you are in Japan just by sprinkling them. If you only know ordinary shichimi(nanami) pepper, you should definitely buy it. A completely different taste and stimulating spiciness from shichimi(nanami) pepper. The taste of sweet Japanese cuisine is tightened. There is no doubt that you will be captivated. ・Product Information Ingredients; White sesame, chili pepper, Japanese pepper, green laver, poppy seeds, black sesame, hemp seed Producing area; Kyoto, Japan Package Dimensions; 0.2g×36pack 11.8 x 6.5 x 5.5 cm; 7.2 g

It is called the KING OF DASHI because it has a strong dashi that has a very rich umami and sweetness. Its color is slightly more yellowish than other kombu dashi. It is used in mid- to high-priced Japanese restaurants. ・Product Information Ingredients; Rausu kombu(kelp) Producing area; Hokkaido, Japan Package Dimensions; 150 g

It is not as sweet as Makombu, but it has a slight smell of kombu. It is flavorful but does not interfere with the ingredients. Compared to Rausukombu and Makombu dashi, it gives a sharp impression. ・Product Information Ingredients; Rishiri kombu(kelp) Producing area; Hokkaido, Japan Package Dimensions; 50 g

The most typical kombu(kelp). It is thick and wide. The aroma is mild in both heating and watering methods of making dashi. It has an elegant sweetness and a clear, unctuous umami that spreads in the mouth. It is the most elegant dashi of the four. It is used in mid- to high-priced Japanese restaurants. It's thick, so it's also suitable for making tsukudani. ・Product Information Ingredients; Makombu(kelp) Producing area; Hokkaido, Japan Package Dimensions; 200 g

It smells more like the smell of the sea than kombu. It has a light sweetness and umami, but since it doesn't continue to spread, it feels less than other kombu dashi. ・Product Information Ingredients; Hidaka kombu(kelp) Producing area; Hokkaido, Japan Package Dimensions; 100 g

Founded in 1918. Made by a company with a long history. The soybeans used are 100% produced in Hokkaido and are No GMO. This kinako(soybean flour) has a very rich taste. The darker color of kinako tends to bring out the bitterness of soybeans, but by roasting it twice in two different roasting machines with different characteristics, the bitterness is reduced and the sweetness is brought out. We hope you will enjoy the "sweet and bittersweet" taste, just like first love. Kinako is a food made by roasting whole soybeans into powder, so you can take in the ingredients of soybeans as they are. By roasting them into powder, digestion and absorption are improved. Soy isoflavone contained in kinako is said to play an important role in preventing female-specific diseases. It is also expected to be effective in preventing cancer and osteoporosis. Other than that, it is soybean oligosaccharide which has a function to adjust the intestinal environment. It is known that soy saponin prevents arteriosclerosis and diabetes, and promotes the burning of fat. It is also expected that soy saponin suppresses lipid peroxide, prevents fatty liver, and helps liver function. In addition, it is expected to have many health effects such as improving immunity and blood flow. Let's take kinako into our daily diet and get healthy. ・how to use It goes well with milk, fresh cream, and soy milk, so you can easily enjoy it by sprinkling it on vanilla ice cream or pudding, or by mixing milk, soy milk, and fruits such as bananas into a smoothie. Of course, you can mix it with sugar, which is a common combination in Japan, and sprinkle it on mochi, or use it in Japanese desserts such as warabimochi. It is also highly digestible and absorbable, so it is recommended to mix it with milk or soy milk after training and drink it as a protein substitute. ・Product Information Ingredients; Soybean *No GMO soybeans are used. Producing area; Hokkaido,Japan Package Dimensions; 217㎜×123㎜×9㎜; 80 g