Out of many bamboo variations, we dry moso bamboo that is strong in aroma and flavor. Thick and crisp texture is a great addition to nishime (simmered dish), kinpira (cooked burdock and carrot), sushi and stir-fry.

Small donko that sprouted on a log in early spring are picked immaturely to bring you this bite-sized shiitake mushroom that is firm yet crunchy and resilient texture. You can use it whole in stew, stir-fry, tempura, and chawanmushi (savory steamed egg custard with assorted ingredients).

We use tea leaves grown without pesticides or chemical fertilizers for over 30 years in an upland tea field at the altitude of 600m in Gokase-cho, Miyazaki. A unique aroma and natural sweetness is a treat with this organic black tea.

This is a safe and sound JA original product. that uses tea leaves grown in Miyazaki without the use of pesticides during the cultivation period and is taken under primary processing on a tea-exclusive line and completed by a tea sommelier. Tea leaves harvested in the spring and processed are matured for 2 years to obtain a concentrated flavor. Produced with love and care, the tea has deep flavor, less bitter taste, and a mild sweetness. Please try this Japanese black tea that will pair well with Western and Japanese cuisines.

This is a safe and sound JA original product that uses unique tea grown by 25 farmers in the central Miyazaki area, which are blended with good balance and processed. “Ichibancha (first tea crop)”, which is made with abundant tea leaves that are harvested during the most tasteful time of the year is packed conveniently for single use. The gentle clear flavor and steady aroma will linger and fill your mouth. Please enjoy the fresh flavor this land of tea has to offer. (To be released in February, 2017)