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.

OYAOYA's dried Kujo green onions offer a roasted corn-like sweet aroma that fresh Kujo green onions cannot provide. The drying process almost entirely removes the onion's distinct sharp spiciness, replacing it with a gentle sweetness and rich flavor that spreads with every bite. When heated, they become even softer, adding depth and umami to soups and rice dishes. Kujo green onions are one of the oldest Kyoto vegetables, cherished for over 1,300 years since the Nara period. They are grown in the rich soils of northern Kyoto and selected for their increasing sweetness during the peak winter season. These are cultivated by Etchie Nohsan in Kyotango, Kyoto Prefecture, using environmentally friendly farming practices with homemade compost and no pesticides. No need to rehydrate them in water; easily enjoy them as condiments for miso soup and instant noodles, or as an accent in rolled omelets. Moreover, the ingredients are irregular vegetables, expected to be discarded due to only their appearance or shape, reborn as a ‘new field delicacy.’ Besides being delicious, this special product supports producers and contributes to reducing food waste.

OYAOYA's dried orangey carrots are known for their sweet, aromatic, herbal-like taste. The skin is delicate enough to eat and the drying process removes the typical carroty taste, highlighting the refreshing sweetness and gentle aroma instead. With their vibrant orange hue, they add a beautiful splash of color to any dish. Orangey carrots are rich in carotene, which has excellent antioxidant properties, and drying them concentrates these nutrients even more. These special carrots are produced by Etchi Farm in Kyotango, Kyoto Prefecture. Aiming for eco-friendly farming, they use homemade compost and cultivate without pesticides. You can enjoy their crunchy texture by rehydrating them or add them directly to dishes to enhance the flavor. They're also great in carrot cakes or marinated salads. 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 farm." Not only delicious, this special item supports producers and helps reduce food waste.

OYAOYA’s dried white leek is a versatile ingredient that enhances the melting softness of the white part and the crunchy texture typical of leeks with drying. The sharp aroma has a solid sweetness remaining, which intensifies with heating, adding a deep richness to the entire dish. Enjoying different textures from a single ingredient is its appeal. This white leek is produced by ECHIE Agricultural Products in Kyotango, Kyoto Prefecture. Aiming for eco-friendly and people-friendly farming, they use homemade compost and grow without pesticides. They dry the leeks immediately after harvesting, keeping the flavor and taste fresh. The texture and flavor change depending on the rehydration time, allowing different uses in cooking. It can be added directly to miso soup or soups, used in gratin with canned mackerel, or as an ingredient in hot vegetable soup. Moreover, the ingredients are imperfect vegetables. Vegetables that were supposed to be discarded due to appearance and shape have been reborn as a "new farm treat." It's a special item that not only tastes good but also supports producers and connects to food waste reduction.

OYAOYA's dried onions are much softer than when eaten raw and can easily recreate the juicy texture of fresh onions with just a little water. The sweet flavor and melt-in-your-mouth, fluffy texture provide a luxurious experience unique to dried onions. Adding them to stews enhances the natural sweetness of onions, giving the entire dish depth and richness. The secret to their sweetness lies in the melon onions from Etie Nōsan in Kyotango, Kyoto Prefecture. Cultivated with homemade compost and no pesticides, these onions are so sweet that they don't make you cry when preparing them raw, and they are so popular that once people try them, they often return to purchase directly from the farm. These onions can be used without rehydration as a salad topping, in soups, mixed with seasoned rice, pickles, or canned items like tuna. They can be incorporated into various dishes, regardless of cuisine style. Moreover, they are made from non-standard vegetables—produce that would have been discarded due to appearance or shape has been reborn as 'a new delight from the fields.' This special item not only delights in taste but also supports producers and contributes to reducing food waste.

In our busy daily lives, maintaining a healthy diet is truly challenging. There's no time for cooking, and eating out frequently leads to unbalanced nutrition. Healthy meals often lack flavor and are unsustainable — from such concerns, the complete nutrition meal MISOVATION was born. Developed by a dietitian who wanted to change the notion that "being healthy means enduring hardship," this miso hot pot soup makes it possible to deliciously consume 31 kinds of nutrients, as "the ultimate bowl that satisfies both body and soul." Following the Ministry of Health's standards, it contains 20g of protein, 6.5g of dietary fiber, and 25 kinds of vitamins and minerals, achieving a surprisingly low-calorie count of under 200 kcal. Indulgently using 15 types of ingredients centered around vegetables, it blends a flavorful broth based on domestic dried sardines with fermented foods like miso and dried bonito flakes. Without any chemical seasonings, preservatives, colorings, or fragrances, it uses a unique instant freezing technology, different from retort or freeze-drying, to seal in fresh taste and protect heat-sensitive nutrients. Simply add hot water to complete a hearty 400g meal soup. Ideal for meal replacement diets, it can also be shared with your family. There's no longer a need to endure "healthy but not tasty" meals.

Is your daily meal routine monotonous? Do you wish to maintain a healthy diet despite a busy schedule? MISOBOX brings you an unprecedented miso soup experience with the concept of “Travel across Japan with miso soup.” Our nutritionists and miso sommeliers carefully select rare craft miso soups from 1200 miso breweries across Japan, which are not available in supermarkets. From a diverse lineup that includes over 60 types such as Shinshu miso, Tsugaru miso, Hatcho miso, and Kyushu barley miso, we deliver a random selection each month. Miso, crafted using traditional methods with over 100 years of history, contains over 40 types of nutrients, making it a modern superfood. As a fermented food that improves gut health, it supports your daily gut health and nutritional intake. Thanks to freeze-drying methods, it can be stored at room temperature, allowing you to enjoy authentic regional flavors just by adding hot water, even on a busy morning. Why not start a new miso soup experience that realizes a healthy and rich diet while preserving Japan’s miso culture for the future?

The aesthetics of change and dynamism embodied in Katsushika Hokusai's 'Kurofuji' are reborn as a new art piece through the brush of contemporary artist NAGON. Enclosed in this limited package is a special matcha, 'Tsuyuhikari,' nurtured at the foot of Mt. Fuji. Generally, fragrant tea leaves are thought to be more bitter, but Tsuyuhikari defies expectations with its miraculous variety. It harmonizes a cherry leaf-like floral aroma with a deep sweetness and umami. Cultivated in the warm climate and rich soil of the Fuji foothills, this rare tea leaf offers a bright, beautiful green hue and an elegant taste loved by everyone. Grown meticulously through shaded cultivation, the tea leaves are rich in amino acids like theanine. With each sip, the profound richness and refreshing aftertaste spun by Mt. Fuji's nature and craftsmanship fill your mouth, gently soothing your heart. Hokusai's aesthetics, the sensibility of contemporary art, and the supreme taste fostered by Mt. Fuji. These three elements weave together to create this 'art of tasting,' adding a special touch of color to your everyday life.

"Gagome Dashi Ponzu," enriched with supreme umami nurtured by the northern lands, is an award-winning product in the 2017 Omotenashi Selection. It uses the rare "Gagome Kombu," harvested only in the coastal waters near Hakodate. Gagome Kombu is scarce and highly valuable due to its limited harvest, and it is rich in sticky components such as dietary fiber, alginic acid, and fucoidan compared to other types like True Kombu. This unique kelp enriches daily meals while caring for health and beauty. The exquisite taste is achieved by basing it on Asahikawa City's Japanese Soy Sauce, blending it with mellow bonito dashi and the tartness of yuzu. When you taste it, a mellow sourness first captivates you, followed by the rich umami of kelp that spreads throughout your mouth, leaving you enchanted by its refined deliciousness. From classic uses in hot pots or chilled tofu to serving as a salad dressing, this versatile seasoning enhances the umami of ingredients, adding depth and richness to various dishes regardless of style. Contrary to the impactful name "Gagome Kombu," this ponzu has a delicate flavor and is a thoughtful culinary gift from the northern lands. It’s an excellent offering for loved ones or to make your home meals special, a well-appreciated blessing from Hokkaido.

Gil-Fli is a guilt-free snack made from only healthy and nutritious ingredients. Balancing black soybeans, kombu, and nuts, it gently changes your daily snacking routine. As soon as you put it in your mouth, the freeze-dried black soybeans crackle crisply, and the deep umami of the kombu gently spreads. The natural sweetness of the black beans and the savory flavor of the nuts blend together, leaving a rich sea flavor lingering as an aftertaste, providing satisfaction in a single bite. Hokkaido black soybeans are sealed in with freeze-drying, combined with chopped true kombu, gori-me kombu, and roasted kombu. The nuts include carefully selected almonds, cashews, and walnuts. Salt and additives are minimized to preserve the nutrition and flavor of the ingredients themselves. It's perfect for a 45g energy boost or satisfying a small hunger in the afternoon, providing protein, quality fats, and minerals. This item can be chosen with confidence as a gift or emergency food. Gradually transform your daily snacking habit into guilt-free satisfaction. Start with one bag and experience the power of the ingredients.

"HAKU Plain" is pure amazake made only with high-quality rice malt nurtured by a 120-year-old traditional miso brewery. The only raw material used is 100% domestic rice malt. By not adding any white rice and using a unique method that brews only with malt and water, it achieves a natural and refreshing sweetness and easy-to-drink texture. With completely additive-free, sugar-free, and non-alcoholic confident quality, you can purely enjoy the natural sweetness and aroma created by the malt. This ultimate simplicity produces a deep flavor that is not just sweet. By maximizing the natural power of malt, we pursue a total balance of flavor, aroma, and taste in a natural form. In terms of health, it contains rich nutrients such as B vitamins, essential amino acids, dietary fiber, GABA, glucose, etc. It is expected to improve intestinal health, skin conditions, and immune strength, boasting high nutritional value, also known as "drinkable IV." With the concept of "Gentleness in Fermentation," it is designed for the whole family to safely enjoy, from children to the elderly. Delivering a delicious fermented lifestyle every day with a glass in the morning or a moment after a meal; chilled on hot days, warm on cold days.

SAKE GELATO is a delicious and new kind of ice cream made from the traditional Japanese sake 'doburoku,' loved since the Jomon period. Tochigi Brewery, founded in the Edo period, lavishly uses "Yamago no Megumi Doburoku" brewed with the pure underground water from the Nikko mountain range and the soft water from its on-site well. The soft texture of rice grains, the fizzy sensation from fermentation-produced carbon dioxide, and the wild acidity create a unique taste that bursts in your mouth. For the milk, we chose fresh raw milk from Senbonmatsu Farm, which has been committed to sustainable soil and pasture creation since 1893. The high-quality raw milk from 500 healthy dairy cows is pasteurized for a long time at low temperatures, preserving its natural scent, sweetness, and richness. Doburoku has properties that inhibit fat absorption, improve skin beauty, and enhance intestinal health, making it a delightful dessert for health-conscious adults. You can enjoy the natural sweetness of rice, its floral fragrance, and the luxurious feel of high alcohol content in a convenient ice cream form. It's a one-of-a-kind dessert that blends tradition and innovation.

This mayonnaise is smooth and golden, blending the richness of egg yolks with a balanced acidity. As soon as it touches your tongue, its creamy texture enriches salads and sandwiches while adding depth to fries, gratins, and dressings. Once you try it, it becomes a daily staple with a satisfying taste that even mayo enthusiasts love. Made with fresh eggs nurtured in the rich natural environment of the Tamaland Akano Farm, this mayonnaise is produced with rigorous freshness and quality control. Available in a convenient large capacity of 1kg (priced at ¥900), you can also buy it in a set of 10 bottles. It's the perfect accompaniment to elevate everyday cooking, recommended for both home cooks and professionals. Suggested uses include potato salad, egg sandwiches, vegetable dips, or as a hidden flavor in teriyaki and marinades. Filled with natural goodness, it brings a touch of joy to family meals. The eggs, nurtured by the nature surrounded by Mt. Yatsugatake and the Southern Alps, are the source of its richness.