In ancient times, Mie Prefecture was referred to as Miketsukuni, referring to its status as a valued site of foodstuffs consecrated to the gods. For this event, food companies from Mie Prefecture have come to participate.
The Suzuka Foothills are rich in black topsoil where limited quantities of garlic high in sugar content is grown without the use of additives or water, allowing it to ferment naturally and develop from two to ten times the amount of amino acids found in ordinary garlic, along with twenty times the polyphenols. Eating one to two cloves a day is enough to provide health benefits, as well as enhancement of the skin, anti-aging properties, and prevention of cancer. This garlic also makes an excellent complement to meals. It can be used in fried rice, curries, and sauces used in meat dishes. It has a rich depth and sweetness. The texture of the garlic is about as soft as a prune. PL insurance certified.


All it takes is a creative idea to produce new frontiers in flavor and fun.
Matcha tea powder is not only delicious -- it has been prized since ancient times as a headache remedy and a medicinal aid for the consitution. This amazing product lets you enjoy the beneficial compounds found in green tea and replenish your body.

Use your skills as a chef to deploy this item in gelato, desserts, sweets, cappuccinos, sauces, and more.
The brilliant and colorful green is sure to enhance any dish. It also offers useful health benefits such as beautifying properties and dieting effects, curbs colds, and helps prevent ailments like cancer, diabetes, and high blood pressure. Matcha powder is even being used in cosmetics today for its beautifying effects.

1,600 years ago, an unusual form of udon noodle was enjoyed among Ise residents. The soft and thick noodles were dipped in a viscous, dark sauce and slurped with relish. Miso was a popular at-home condiment, and the surface of the miso was skimmed to produce a sauce that is said to form the origins of the udon sauce we know today. When people visited the shrine at Ise to pay their respects, they tasted the noodles and spread the tale of their greatness, and so Ise udon was born.

Seeking to replicate the noodles of days gone by, we never roll the dough before cutting, instead kneading it thinly and regulating the moisture content to bring out the true flavor of the flour. The dough is then carefully cut by hand to produce fine noodles.

We use 100% Mie Prefecture flour and work day and night to develop safe noodles for the whole family to enjoy.

Ise udon is the fruit of skilled techniques like letting the dough mature, cutting the noodles with a deft stroke, and more. The dough is soft and springy, yet it has a pleasant tooth.



Beat with eggs and milk and grill in a frying pan to produce an incredibly toothy pancake with a dense texture you've never experienced before.
We also offer normal Kuwana Mochi Flour for use in items like breads and pizza. Simply mix about one part Kuwana Mochi Flour to three parts regular flour to produce a rich, dense bread.


A balanced diet leads to a healthy body. With that idea in mind, we want to produce food that is both healthful and delicious. The Marugoto Chaba line was developed to that end. We want to support a culinary life that is delicious, nutritious, and fun. Though a powdered tea, this product is delicious and can be used to produce flavorful meals. Designed in a hermetic way that prevents food contamination, it also takes up very little space and can be prepared in drinks, desserts, and other dishes.


This is a type of konnyaku (yam cake) that is eaten in the same style as sashimi. Yam cake is a traditional food that has been eaten in Japan for over 1,000 years. It is considered a healthy food rich in dietary fiber, low in calories, and with a unique springy texture.

Sashimi konnyaku is popular for its toothy, chewy texture.　Sea lettuce (aosa nori) from Ise-Shima has been kneaded into the cake, giving it a greenish hue. Ise-Shima is known as one of the few locations in Japan where sea lettuce is harvested. Aosa nori is also rich in minerals, vitamins, and dietary fiber.

Iitaka in Mie Prefecture, where the konnyaku is produced, is adjacent to Mount Odaigahara, which is one of the regions in Japan with the highest annual precipitation. The region is home to a beautiful gorge of mountains upwards of 1,000 meters in elevation and through which runs the clear Kushida River.

We invite you to taste sashimi konnyaku for yourself and experience the rich flavor brought out by the pure waters of the Kushida River.

■How to enjoy
Rinse briskly in water and slice into largish, bite-sized pieces. Dip in soy sauce or other condiments and eat. Also pairs well with salads and carpaccio.
We produce homemade tofu.
Made from 100% Japanese soybeans
Richly concentrated (over 11%), suitable for making tofu
Long shelf life -- lasts for 366 days
Conveniently pairs with many foods

Ingredients: soybeans (non-GMO), water
Expiration date: 366 from date of production
Contents: 1,000ml (Tetra Pak)
Storage: store at room temperature (Although 1-10℃ cold storage is ideal. Do not freeze.)

Product features
Unique production method retains a solid consistency, making it suitable for the preparation of tofu blocks.
Long shelf life of 366 days makes it ideal for export.
One serving (240ml) contains approx. 14 grams of soybean protein; see remarks on US health claims below
*Health claims approved by US Food and Drug Administration for display on products containing over 6.25g of soybean protein per serving

Uses
Homemade tofu (chill at 1-10℃ before preparation)
Soymilk stew, soymilk soup, et cetera
Desserts, breads, confections, chilled sweets, mixed juices, smoothies
Cocktails and alcoholic beverages
Fish-paste products, et cetera

 Since our founding 128 years ago, we at Yamami Vinegar have remained unflagging in our pursuit of vinegar production methods and the delicious taste that defines high quality vinegar. We endeavor to meet our clients' diverse needs for various condiments. We realize that some foods should remain as they always were, while others must adapt to meet changing palates. Never resting on our laurels or fixating on the past, we take a creative, entrepreneurial approach to business. Our hearts and souls go into every drop of the vinegars we produce. We want to help our customers lead healthy diets and bring a smile to their lips at the first taste!

Ryotei Sushi Vinegar is made with sake lees local to Mie Prefecture. The vinegar is carefully prepared with painstaking care and time and slowly aged to produce a rich and mellow vinegar suitable for the preparation of sushi. This vinegar is the result of our long collaborations with sushi chefs since the days of our founding as a company. Enjoy the authentic taste of sushi with Ryotei Sushi Vinegar. Pair 150ml of Ryotei Sushi Vinegar to approximately 750 grams of warm rice, blending thoroughly.


Ise takuan is pickled radish that has been produced in the Ise region of Mie Prefecture since ancient times.
■ Special, Traditional Recipe
Hang a daikon radish on a ladder-shaped wooden shelf, and dehydrate it in the dry winter wind and sun. Dry it until it is flexible enough to be bent into a circle (one-fifth of the original weight).
After that, pickle it thoroughly using only natural ingredients (salt, rice bran, eggplant leaves, persimmon peels, and red pepper).
■ Exclusive Ingredients
Only Misono Daikon from Mie Prefecture which has been grown specifically for takuan pickling is used. With its rich fiber and sweetness that is brought out in the dehydration process, it is perfect for pickling.
■ Natural Flavor Based on the Wisdom of Ancestors
By fermenting the daikon for around a year using only natural raw ingredients, it creates a profound flavor with sourness and umami (the taste of amino acids). Intricately combined with a fragrant aroma, the taste is a noteworthy one. Enjoy the combination of the daikon's distinctive texture and the simple yet robust flavor of nature.
Made from soy beans (Fukuyutaka) lovingly grown by a farmer commited to the upkeep of the excellent soil in Suzuka, Mie Prefecture. This natto contains large beans with a unique sweet flavor. Once you try this natto, you will be hooked on its taste.
Natto is a central part of Japan's traditional food culture as well as its bean eating culture. Natto can be eaten alone, but it is also delicious in omelet, pasta, and also salad.

Hamayo Honten Chirimen Dashi uses its own unique method to boil down and dry Ise Bay whitebait to create a fragrant, flavorsome powder which acts as the main ingredient in the stock. Aromatic dried bonito from Shizuoka and Kagoshima, and kelp from Hokkaido, which plays an important role in bringing all the flavors together, is also added and blended to create an additive-free stock, the result of pure chemistry, with a rich flavor and aroma. For the finishing touch, the stock is placed in packs.
We are a family in Inabe, Mie Prefecture committed to farming.

We plow the fields during the winter and plant rice in the spring.
When the ground becomes carpeted in green, we water every day as well as weed and mow, and then we harvest in the fall.
Farming with care comes naturally and is what we do.
We supply rice grown attentively in fertile soil located at the bottom of the Suzuka Mountains.
Our hope is to deliver our lovingly grown produce directly to consumers.
Rice we worked hard to cultivate tastes really wonderful, and we enjoy eating it every day as well.
Direct from the farmer! That is why we are confident in delivering quality produce to your kitchen.


This is high-grade genmai tea (tea with roasted rice) that uses only first-grade tea leaves from Mie Prefecture. Choosing tea leaves is an important process and we carefully select and use only tea leaves picked at a specific Ise tea plantation located 600m above sea level and blessed with a natural environment. The tea leaves we use are completely free of pesticide residue and produced for the European market. Even our carefully-chosen brown rice is organically cultivated and we use quantities specifically designed for the European market when blending tea leaves and rice. This results in a superior appearance, aroma, and flavor above and beyond the norm. You can fully savor the mild tea-leaf aroma, and high-grade taste that is inherent in Ise tea leaves, in this finest of teas. This is tea sold in European tea shops that has received rave reviews.
Since our establishment in 1886, our excellent sesame seed oil has been made using an unchanged compression manufacturing method that uses absolutely no chemicals. We carry out quality control that includes pesticide residue inspections and cutting-edge inspection equipment, and we are always pursuing ways to keep our sesame seed oil safe, high-quality, and delicious. Since we use absolutely no chemical extracts, you can enjoy the intrinsic natural flavor and aroma of our sesame seeds. It’s perfect for use in Chinese and Korean cuisine, as well as a frying oil, cooking oil, and salad dressing. It’s ISO22000, ISO22301, HACCP, FSSC22000, Kosher, and Halal certified.

Igaueno, in Mie prefecture, is one of the largest onion producers in the nation. Among them, the "Negi-bozu Agricultural Cooperative Corporation" has received the Eco-farmer (sustainable farming) certification, and their onions, produced with the minimum possible amount of pesticides, are juicy and sweet enough to be eaten raw. Our Indian-style curry with no additives is a natural food, with onions as its main ingredient. Original curry, using the Indian recipe, brings out the characteristics of the ingredients and provides a wonderful flavor. We make and sell curry, which is sometimes referred to as the national dish of Japan, with a desire to express the goodness of its Japanese ingredients provided by the natural blessings of Mie Prefecture. We would like you to know the goodness of Mie Prefecture's, and Japan's, ingredients. With "slow food as fast food" as its development theme, we have made it strictly additive free, with local ingredients, and freshly ground spices.

Onions are peeled, cut, then stir-fried, and it takes about 24 hours until they become an onion sauce called gravy. Before that, it takes 3 days of mixing, drying, and milling to make our freshly ground spice powder. In the modern home it is almost impossible to spend so much time, and above all to prepare such a large number of spices. This is the number one motivation to perfect our ready-made curry. Also, we have become accustomed to a diet containing additives including amino acids, even in sweets, which make us prone to taste disorders. This creates the feeling that foods without amino acids do not taste good. However, in curry, the spices stimulate the taste buds, and you can taste the outline of the flavor even without additives. We believe that by faithfully following the original Indian curry recipe, and insisting on using locally produced ingredients, we vitalize the local agricultural economy and help you maintain good health.
Among all citrus fruits, the seminole mikan is the one that contains more functional ingredients. We pick these mikan early, when they were small and their fruit is still green, and make them into juice. Mikan that are picked early contain lots of hesperidin, tangeretin, and narirutin, which are types of flavinoids. We squeeze the juice of the seminole variety, which has a higher flavinoid content than the satsuma mikan, and then add early-picked whole satsuma mikan, including the skin in a powdered form. It is a very sour juice containing plenty of hesperidin, tangeretin, narirutin, and citric acid.