Specially-selected shiitake mushroom and underground water from Kirishima mountain range in South Kyushu are used to carefully make the stock. A wonderfully aromatic shiitake mushroom along with honey is the secret to this rich yet refreshing non-dilution type tsuyu soup. You can use it for Japanese somen noodles, tempura, and donburi bowls.

We want you to enjoy the natural flavors of fully-ripened Nanko-ume plum from Kawanami-cho, Miyazaki, so we never use concentrate. Enjoy the whole flavor of the sour plum with the fruit right inside. It has been sterilized with heat so you can enjoy its aroma and taste.

Living honey! Astragalus honey is also known as “king of honey”. Lotus flower in Japan is growing less in cultivation so this honey is rare. A simple and gentle taste familiar to the Japanese. It is unheated when jarred, so as to keep its flavor and nutrition, including vitamins, minerals, enzyme, and organic acids in its live form.

Living honey! Astragalus honey is also known as “king of honey”. A rich one-year honey packed only once a year with a whole year of the blessings of the wild mountains. A buckwheat honey rich in iron and contains rutin. 3 pack honey set that is born from the beautiful water, air, and land of Kyushu.

We use 100% sun-dried radish from Miyazaki. This western-style takuan made with mustard pairs well as an appetizer when drinking wine or other beverages. The unique mustard taste and crunchy texture were favorably welcomed at overseas business meetings.
No preservatives or artificial colors.