🍚Food

The abundant seafood of Noto, centered around squid, including "ishiri," one of Japan's three major fish sauces.

A sugar-free amazake maker that utilizes the natural sweetness of domestically produced rice.

Kanzuri, a traditional fermented condiment from Myoko, is made using a snow-bleaching process and a three-year aging process.

Peanuts from Chiba Prefecture and additive-free peanut paste

Preserving Shizuoka's wasabi culture: pickled wasabi and real wasabi products.

Gunma's konjac is also used in jellies and desserts. Konjac Park is also popular.

They handle a wide range of pickled ginger products, including pickled ginger and red pickled ginger.

They utilize their koji-making skills to produce amazake (sweet rice drink), miso, and sangohachi pickles.

In addition to making pickles, they also produce condiments such as edible olive oil.