Buzen Kuboteisan, famous as a training ground for Shugendo, has long been home to the unique "moromi" and "miso" production techniques developed by mountain ascetics. Nitanda Soy Sauce's Kubotezuke is made using this traditional method. These pickles are made by...

The elegant flavors of the four seasons remain intact. The delicious flavor of conger eel raised in the Seto Inland Sea is incorporated into this carefully prepared mixed rice base. Founded in 1959, this exquisite dish is cooked with inherited...

Bringing traditional flavors to your table The flavor of the slowly simmered beef tendon permeates every grain of rice. Founded in 1959, this masterpiece is made using the same unchanging manufacturing methods and artisanal skills. Simply mix it with freshly...

Hakata Jidori , a local chicken from Fukuoka, is characterized by its chewy texture that is unique to local chicken, and the umami that increases the more you chew it, as well as its fine-grained meat that is crisp and...

Local Menbei from Buzen City, Fukuoka Prefecture! Inspired by conger eel hotpot, this dish combines shiitake mushroom, kelp, and bonito broth. Yuzu peel is also kneaded into the mixture for a refreshing taste! The package features a design of the...