The Ohitsu is a wooden bucket used by good Japanese restaurants, and particularly those specializing in sushi. The main function of this container is to keep the steamed rice warm for a long time. Rice connoisseurs and sushi masters still use this tool today.

Yuzu skin powder is added directly to wheat and buckwheat flour before kneading. Common kneading allows the soba to be delicately flavored.

For our sakura soba, the salted cherry leaf powder is added directly to the wheat and buckwheat flours before kneading. The slow joint kneading allows to delicately flavor the soba.

These seaweeds have been infrared grilled at the end of production, which gives them roasted notes and iodide flavors in mouth.

Ume kosho is a condiment made from ume plum and chili pepper.

This rice risotto is grown in Nagano Prefecture.

This vinegar is brewed using only ordinary Japanese organic rice, using traditional methods passed down from generation to generation in Onomichi, Hiroshima Prefecture.

This is a very large vintage soy sauce, exceptional, fruit of a long and mastered maturing. The product is extremely rare and unique. Very few bottles are available.

Zao Hiyamugi noodles are orthodox hiyamugi made with only wheat flour, wheat and salt. They are characterized by their firmness and resistance to stretching during boiling.

There are many theories, but it is often said that sômen are usually eaten hot while hiyamugi are eaten cold. Hiyamugi have an average diameter (between 1.3 and 1.7 mm), between udon and sômen.

It is common in Japan to flavor rice with other grains or seeds, azuki beans, black soy beans, even seaweed or seaweed powder.
The blend introduced here is composed of rare rices and precious millet seeds.