Koshihikari is Japan's most prized cooking rice. It is known for its sweet flavor and bouncy texture. This Koshihikari is grown in the cool highlands of Aso in Kumamoto in Kyushu. It is nourished by the pure waters of Shirakawa Spring, selected as one of Japan’s 100 Best Springs. 

Matsuai makes this shoyu from its flagship Marudaizu Koikuchi Shoyu. This shoyu is aged ten years in refrigerated storage. The long maturation produces deep, layered flavors and aromas. The long aging time also makes this shoyu thick like syrup. It is a "koikuchi," dark style shoyu. The soy beans and wheat are grown by contract farmers in Kumamoto who do not use any pesticides or chemical fertilizers, which is Matsuai's policy. 

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.

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.

Founded in 1921, Kaneyoshi is a fourth-generation soy sauce brewery in the countryside of Fukuoka. "Hibiki” dashi shoyu is made by blending two-year aged shoyu, mirin, and dashi made from kelp, dried shiitake mushrooms, and bonito.  Dashi shoyu is a versatile, savory soy sauce that is used in many recipes for simmering vegetables, fish, and meat. It can also be diluted with water to make a simple, delicious dipping sauce for soba noodles.