Discover Japanese Food and Culture: Where Tradition Meets Innovation.

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.

The "Rice Porridge-Based Baked Cheesecake" from a.myu & village is an innovative cheesecake that defies the conventional wisdom of gluten-free sweets. Achieving a moist texture without using wheat or processed starch, its secret lies in "rice porridge," a familiar staple for Japanese people. The inspiration for this innovation came from a simple desire to use natural, body-friendly ingredients in meals made for family. Traditionally, gluten-free sweets made with rice flour tend to be dry, and achieving a moist texture typically involves using additives like processed starch. However, there was a belief that a more natural method must exist. This led to the groundbreaking idea of turning porridge into a paste using a blender. Thanks to the porridge's natural adhesive and moisturizing properties, a moist texture is achieved without using processed starch, overturning the common notion that gluten-free sweets are dry. Moreover, it is free from preservatives and fragrances, with minimal additives, using as many natural ingredients as possible. This delicious, body-friendly treat is also gentle on the gut. After a year of trial and error, this cheesecake was perfected, not only unveiling new possibilities for rice but also supporting local farmers. It uses carefully selected rice from Saitama Prefecture. With just one bite, you'll experience the exquisite harmony of the gentle sweetness of the rice and the creamy cheese. Enjoy the natural, new deliciousness that brings out the power of the ingredients.

'Itsukiboshi' is a top-tier brand awarded to only 1% of all Matsuba crabs. Even recognized by Guinness as 'the most expensive crab sold at auction', Matsubishi's Itsukiboshi is the ultimate item selected by expert craftsmen who actually won the Guinness record Itsukiboshi at auction. Grown in the rich seas off the coast of San'in, this title is given only to a perfect crab that meets all five strict criteria, such as shell width over 13.5cm and weight over 1.2kg, truly five-star quality. Rapid freezing immediately after landing perfectly seals in the exceptional sweetness and delicate umami of the live crab. In the special waters where the Tsushima Current and cold waters meet, the crab's firm texture is honed by the rough seas, and the intense flavor that spreads the moment it touches your mouth is unparalleled. Simply thaw to enjoy pure sweetness as sashimi, delicate texture in shabu-shabu, or fragrant flavor when grilled. Typically supplied to a handful of premium restaurants, this product is offered in limited quantities. Experience Japan's top Matsuba crab, a must-try once in a lifetime. A supreme item delivering unforgettable elegance for special occasions or as a gift for someone important.