Discover Japanese Food and Culture: Where Tradition Meets Innovation.

Kyoto's fertile soils have nurtured Nijisseiki pears that are revived with a taste both familiar and new. In an era dominated by sweet red pears, the refreshing tartness and gentle sweetness of the green Nijisseiki pear remain as a special taste that lingers in the memory. Sliced like stationery, the Gold Nijisseiki grown in northern Kyoto is patiently dried at low temperatures, transforming from a crunchy raw texture to a moist new sensation. With its moderate sweetness, the drying process concentrates the flavor, and the remaining tartness infuses a refreshing touch. The more you chew, the more sweetness expands, offering a taste that feels new yet nostalgic. 'Letter from Pear,' which you can savor one piece at a time. Add it to Japanese tea or float it in black tea like fruit tea, providing a warm, gently sweet taste that offers a moment of relaxation. The subtly flavored dried pears pair excellently with various ingredients. They shine in combinations with bananas or as a secret ingredient in potage soups. Like reading a letter from an orchard, enjoy the transformed flavor of dried pears at your own pace.

Experience the deliciousness of 'Leaf-Picking-Free Shinshu Apples' grown in Nagano's rich nature in an entirely new way with this unique item. By leaving the leaves until harvest, the photosynthesis of the leaves creates plenty of sugar, resulting in apples filled with honey in the flesh. These exceptionally sweet and juicy apples are cut into sticks and carefully dried at high temperatures for two days to achieve a surprising texture. The crispy and pleasant crunch is like apple snacks. The concentrated sweetness of the flesh is much richer than eating raw apples, offering a taste as if you're enjoying a dessert. Enjoy them as a snack to satisfy a little hunger, or use them as an exquisite topping for yogurt, cheese, or ice cream. You can also crush them finely to add to tea or use them as an accent in baking. Discover the new charm of apples nurtured in Nagano's clear air and rich soil.

This is a special item that allows you to savor the deliciousness of mikan, a pride of Ehime, in its entirety. By drying the nutrient-rich outer peel along with the fruit, you can enjoy the abundant nutrients usually discarded with the peel. Meticulous attention is paid to the drying temperature and variety selection to ensure the bitterness of the peel is not bothersome. The crispy texture is akin to citrus snack chips. The natural sweetness of the mikan and the slight bitterness of the peel create an addictive taste that is hard to stop eating once you start. No sugar or additives are used, preserving only the natural sweetness of the mikan from Ehime Prefecture. You can enjoy it as chips, float it in tea to savor the aroma, or crush it finely to mix with yogurt or ice cream. Experience the new charm of mikan nurtured by Ehime's warm climate and fertile lands.

OYAOYA's dried tomatoes charm with their fruit tomato-like sweetness. Though dried, they are juicy and when added to dishes, provide a juicy texture and concentrated flavor, while the slight tartness offers a refreshing accent. So delicious, you'll find it hard to stop tasting them. The removal of moisture also concentrates the nutrients, making it easier to efficiently consume beneficial compounds like lycopene. The secret to the sweetness lies in using the traditional large tomato variety called Momotaro, which is harvested after fully ripening under the sun. These tomatoes are produced by Tani Yoshi Farm in Northern Kyoto, a popular supplier with regular subscribers. Enjoying the sweetness on its own is recommended at first. Just adding them to pasta, salads, or soups transforms ordinary dishes into something more authentic. Moreover, the ingredients are non-standard vegetables. These vegetables, which would have otherwise been discarded due to appearance or shape, are reborn as a new delicacy from the field. This is a special product that not only tastes great but also supports producers and contributes to reducing food waste.