Awamori is a distilled liquor from Ryukyu (present day Okinawa) made from long grain rice and fermentation culture.
Introduction of Foods
Nihonshu is refined sake liquor brewed by a method unique to Japan and made mainly from rice, yeast culture and water.
Nihonshu- Japanese Sake
Onigiri (rice ball) is a kind of Japanese food that is rice pressed into a triangle or a ball, wrapped in nori (seaweed), and made with a variety of fillings.
Onigiri rice ball
Shochu is a type of distilled liquor made from potatoes, wheat, brown sugar and the like. Many are made especially in the Kyushu region.
Autumn in Japan is a fruitful season when various foods are harvested. Let's enjoy delicious food from all over Japan, from seafood to mountain fruits and vegetables.
The flavor of Japan’s autumn
Many of the foods raised in the spring have gentle flavors and you can experience the faint taste of nature. Let's enjoy the delightful the arrival of spring with gifts from nature
The flavor of Japan’s spring
In Japan you can enjoy the food of all four seasons. We will introduce dishes and ingredients like eel, watermelon, cold somen noodles, etc., the representative foods often eaten in the hot summer.
The flavor of Japan’s summer
In bitter cold winter, various foods store nutrition and have plenty of flavor. Let's all enjoy nature’s blessings and surround ourselves with hot food.
The flavor of Japan’s winter
Pickles are vegetables prepared with other ingredients such as salt, soy sauce, miso, vinegar, bran, sake, etc., to bring out their flavors or ferment them.
In the 1900s, the commercial production of Japanese whisky began in earnest. These days, the refinement of Japanese whisky has assured its place alongside Scotland, Ireland, the United States and Canada as one of the ‘Big Five’ world leaders in whisky production.