series

This ponzu sauce is made using locally-produced conger eel fish sauce and refreshing sudachi citrus, and is finished with a rich flavor thanks to s...

This fish sauce is made from fresh cutlassfish and has a unique flavor and mellow aroma. The fish's innards are removed to reduce the fishy smell, ...

This seasoning is made using fresh conger eel raised in Tokushima's rich natural environment, and is used to further enhance the flavor of dishes ...

Prosciutto Yukhoe is an "unheated meat product (prosciutto)" that is made using a method that ensures it retains the "raw flavor and texture" that...

Prosciutto Yukhoe is an "unheated meat product (prosciutto)" that is made using a method that ensures it retains the "raw flavor and texture" that...

Made with pork belly and loin from SPF Peach Pork Tonton pork from Okayama Prefecture. This pork is a ternary cross between a male Duroc x male c...

Made with Okayama Prefecture SPF Peach Pork Tonton Pork loin. This is a three-way cross between Duroc and Landrace (Large Yorkshire and Landrace)...

A hotpot set containing six different cuts (small intestine, giara, appendicitis, rectum, heart, and intestine) that offal lovers will love. Fres...

Livestock farming has been thriving in northern Okayama Prefecture since ancient times, and even during times when eating meat was prohibited, it ...

"Beef tongue", which is popular as a yakiniku or stew dish, has been made into shabu-shabu. Normally, beef tongue is often sliced ​​into rounds,...

This is charcoal grilled Misakidori (parent) original brand by Ishii Foods. We use thigh and breast meat from parent chickens and grill them over a...

Ishii Foods' authentic charcoal-grilled "Misaki Chicken" is a dish made by savory grilling the thigh and breast meat of "Misaki Chicken" (parent ch...

Fermented and aged meat is meat that has been aged using a method that uses an "aging sheet" developed by Meiji University and Meat Epoch in an ind...

Fermented and aged meat is meat that has been aged using an "aging sheet" jointly developed by Meiji University and Meat Epoch. Fermented and aged...

Fermented and aged meat is meat that has been aged using an "aging sheet" jointly developed by Meiji University and Meat Epoch. Fermented and aged...

A special cooking method is used to bring out the firm texture and delicious flavor of large oysters from Hiroshima Prefecture. This set includes ...

Large Hiroshima oysters are cooked in a special way to preserve their firm texture and delicious flavor. This set allows you to enjoy three differ...

This luxurious gourmet set uses Awaodori chicken, a local chicken that is a specialty of Tokushima Prefecture. You can enjoy Awaodori chicken, whic...

Mametoku vegetable chips cans are fried using a vacuum frying method (some are fried at normal pressure), allowing you to enjoy the taste of the ve...

~Flavorful oil sardines that will broaden the range of your cooking~ This is a set of sardines in olive oil made from fresh small sardines (Japa...

Large chestnuts are carefully selected by craftsmen, and the chestnut skin, where the flavor is concentrated, is slowly simmered. A smooth bean pas...

~Enjoy luxurious shabu-shabu made with natural Naruto sea bream at home~ Kirabiki Kobo, run by a wholesaler at the Tokushima Central Wholesale M...

A set of luxurious beef stew and hayashi beef made with Hida beef and onions from Awaji Island. The beef stew is characterized by its mild flavor,...

~Iwate's traditional sweets "Iwayado Yokan" with over 300 years of history~ This product comes in bite-sized individual servings and comes in an...