Aso Shirakawa Koshihikari Rice

This Koshihikari is grown in the cool highlands of Aso and nourished by the pure waters of Shirakawa Spring, selected as one of Japan’s 100 Best Waters. Clear spring water and wide day-to-night temperature shifts allow the rice to ripen slowly, building natural sweetness and layered umami. A clean aroma rises first, followed by gentle depth and a soft, fluffy texture that feels light but satisfying. Clear water and Aso’s distinct climate give this Koshihikari its balance and depth.

Matsuai 10-year Aged Soy Sauce

Matsuai’s 10-year-aged Soy Sauce “AWAYA” is crafted from marudaizu, whole soybeans, and wheat grown in Kumamoto without pesticides or chemical fertilizers during cultivation. Slowly aged using a low-temperature technique, this long maturation softens the sharpness of the salt and creates a deeply concentrated aroma and rich, mellow umami. The soy sauce carries the name “AWAYA,” honoring a historic family business that predates Matsuai, and has a rare, refined quality with a smooth, full-bodied flavor and a luxurious fragrance.

Kobataen Koto Matcha

Uji is Japan's most celebrated region for matcha. For centuries, tea making in Uji has gone hand-in-hand with the tea ceremony in Kyoto, which is just an hour away. Kobataen was founded in the 1700's and is now managed by the 12th generation of the family, Hyo Morita, who is a licensed tea appraiser and instructor. Since 1879, Kobataen has been winning awards at Japanese and international competitions. "Koto" is Morita-san's signature blend of Uji matcha. It won the Grand Gold Award at the 11th International Institute of Tea Science and Culture. Morita-san works with farmers, tea kiln operators, and matcha grinders with whom his family has had relationships for centuries. He selects, advises, appraises, and blends his selection from start to final packaging at Kobataen.

Oishi Farm Yuzu Salt

Made from Oishi Farm yuzu: peeled, dried, crushed, and blended with "Hamamoshio," salt from Tsushima roasted in a flat kiln.  Tsushima is an archipelago between Japan and Korea. Due to limited resources, sustainability is at the core of Tsushima's culture. In 2017, Yujiro Oishi began learning agriculture and tea production from his father and took over the business in 2024.

Kaneyoshi "Hibiki" Dashi Soy Sauce

Founded in 1921, Kaneyoshi is a fourth-generation soy sauce brewery in the countryside of Fukuoka. "Hibiki” dashi shoyu is a classic style of soy sauce that has a well-rounded sweetness and depth of flavor. It is made by blending two-year aged shoyu, mirin, and dashi made from kelp, dried shiitake mushrooms, and smoked and koji-aged bonito. It is best used in noodle soups, and simmered vegetables, fish, and meat. "Hibiki" is a versatile, sweet dashi soy sauce that can be used for noodle soups and stews. It boasts a lingering flavor created by the harmonious blend of natural dashi and authentic seasonings.