Discover Japanese Food and Culture: Where Tradition Meets Innovation.

From Yoichi, Hokkaido, known as a town of sake, we present "Kita Kohaku," a supreme delicacy for alcohol lovers. It is a domestically produced bottarga nurtured by the rich seas. Kita Kohaku is made only with the highest quality domestic roe and salt, featuring a delicate and elegant taste that is complex yet without any peculiarities. Long-term maturation of the ingredients has led to a new realm of rich aroma reminiscent of cheese. The beautiful aftertaste with just the right amount of saltiness complements and enhances any kind of alcohol such as sake, wine, or whiskey. What supports this taste is a unique craft process that takes advantage of Hokkaido's cool and low humidity climate. Artisanal experts in seafood processing have reached this point by pursuing deliciousness while engaging with modern palates without being bound by traditional methods. The way to enjoy it is versatile. Thinly slice it as a snack or recommend it as a topping for pasta or pizza. The rich umami elevates any dish to an exceptional level of flavor. For luxurious moments savored with special spirits or as a heartfelt gift for someone dear, please try this exquisite bottarga born from Hokkaido.

Do you ever hesitate to enjoy alcohol wholeheartedly because you're thinking about the next day? "Sake no Kamui" is a wellness supplement from Hokkaido, born to provide a clear morning after drinking. The name, meaning "God of Salmon" in Ainu, embodies gratitude to nature and a wish for people's healthy days. The secret is the salmon milt robustly raised in the cold, clear seas of Hokkaido. This part, whose value was long overlooked and often discarded, contains abundant precious components. A scientific study in 2008 confirmed that salmon milt contains elements that suppress the rise of acetaldehyde, the cause of hangovers. Sake no Kamui contains 1000mg of salmon milt extract per packet and has a refreshing grapefruit yogurt flavor that's easy to continue with. Using 100% high-quality Hokkaido ingredients, it is manufactured in a domestic GMP-controlled factory, offering reassuring quality. You can use it not just on drinking days, but also regularly for beauty and health support. For meals with dear friends or celebrations. For you who want to enjoy alcohol to the fullest without worrying about the next day. Why not try the power nurtured by Hokkaido's nature?

Exquisite hairy crabs nurtured in the tumultuous waters off the coast of San'in and Hokkaido. Matsubishi, with its 95-year tradition, delivers only the highest quality hairy crabs, carefully chosen by discerning craftsmen. The moment you taste it, the rich and creamy flavor of the crab miso fills your mouth. It stands apart from other crabs with its rich ocean aroma and deep flavor. The firm, succulent meat releases sweet and savory juices with every bite. Raised in the nutrient-filled seas of Hokkaido and the turbulent waves of San'in, where warm Tsushima currents meet cold seawater, these crabs undergo multiple molts, growing into their prime state, packed with meat and crab miso. Immediately after being caught, they are rapidly frozen on the boat to lock in the freshness and flavor completely. Each crab is carefully selected by a fourth-generation expert, meeting Matsubishi’s unique strict standards, making them a special delicacy. Simply thaw them to savor authentic Japanese flavors. Enjoy the meat dipped in crab miso, with seasoned rice, or with shellfish sake. Ideal for weekend dining, special occasions, or as a gift for someone special.

'Yuudai 21,' which reversed the reign of Koshihikari by winning the most gold awards for three consecutive years at Japan's largest rice competition. Developed by Utsunomiya University, this first rice variety from a Japanese national university is a rare rice supported by producers nationwide. Its appeal lies in its overwhelming grain size and beauty. When cooked, it boasts impactful grain texture and dense shine that adds splendor to the dining table. The deep sweetness that expands with each chew and the astounding stickiness, 5.5 times that of Koshihikari, are remarkable. Its unique aroma, reminiscent of corn, lingers, spreading a rich flavor in the mouth. Furthermore, it remarkably maintains its softness even six hours after cooling, akin to freshly cooked rice. Its chewy texture and sweetness can be thoroughly enjoyed in bento boxes and rice balls. In 1990, Professor Tadanobu Maeda discovered a majestic rice ear on a vast farm by chance. With an intuitive sense of its potential, he completed this miracle rice over a span of 20 years. Yuudai 21 continues to evolve every year with the combined efforts of its creator university and nurturing producers. Experience the new era of Japanese rice cultivation, from everyday meals to special occasions.