Square kitchen pot including lid

Toyama Bay is the only place in the world where many shiroebi shrimps can be caught. To prevent overfishing of these precious shrimps, the fishing season is limited from April to November.

This miso has a lively and specific aroma from malted barley.



*Organic product certified by FR-BIO-01

Fueki Shoyu offers us a double-fermented Saishikomi soy sauce

This sake was created by delicate method based on new thinking to present extremely pure and tasty sake which never existed.

Ne kombu is the part of kombu that is very close to the root, the most nutritious. When the kombu is young, this part is extremely nutritious because the cells divide and develop. It contains a large amount of fiber, iodine, calcium, iron, potassium, etc. This part is very limited, only a few centimeters for each kombu seaweed, which makes it a very precious food.

Here is a natural furikake, without additive or colorant or preservative, made in a traditional way, respectful of the traditions.

This sake is unique, very limited edition, fruit of the brewing of rice ancient varieties.

Craftsmen from of Umi No Sei continue to make their salt in a traditional way: sea water is taken and dried on the sand near the sea.
Even if the yields are very low, the quality is achieved.

Sea salt from Wajima, called "Wajima no Kaien", is made from sea water from the small island of Hegura-jima (4 km²), located 50 km from the Noto peninsula, Ishikawa Prefecture .

A gourmet furikake, with powerful notes of roasted rice in perfect harmony with the other marine ingredients composing this surprising mixture.

The small sardines composing this furikake are urume iwashi specie, fished in winter when their flavor is optimal.