{"title":"Food","description":"","products":[{"product_id":"japanese-shoyu-soy-sauce-paris","title":"Barrel-Aged Japanese Soy Sauce Paris","description":"\u003c!-- ① 冒頭ラベル --\u003e\n\u003cp style=\"font-size: 13px; letter-spacing: 0.12em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 20px;\"\u003eTamari-style koikuchi shoyu · 3.5-year barrel-aged · Kadocho · Yuasa, Wakayama · Est. 1841\u003c\/p\u003e\n\u003c!-- ② キャッチフレーズ --\u003e\n\u003cdiv style=\"display: flex; flex-direction: column; margin: 0 0 32px;\"\u003e\n\u003cdiv style=\"display: flex; align-items: baseline; gap: 16px; padding: 13px 0; border-bottom: 0.5px solid rgba(2,9,18,0.1);\"\u003e\n\u003cspan style=\"font-size: 11px; letter-spacing: 0.12em; color: rgba(2,9,18,0.25); min-width: 20px;\"\u003e01\u003c\/span\u003e \u003cspan style=\"font-size: 15px; line-height: 1.6; color: rgba(2,9,18,0.75);\"\u003eAged for over 3.5 years in Yoshino cedar barrels — more than twice the time of standard soy sauce.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; align-items: baseline; gap: 16px; padding: 13px 0; border-bottom: 0.5px solid rgba(2,9,18,0.1);\"\u003e\n\u003cspan style=\"font-size: 11px; letter-spacing: 0.12em; color: rgba(2,9,18,0.25); min-width: 20px;\"\u003e02\u003c\/span\u003e \u003cspan style=\"font-size: 15px; line-height: 1.6; color: rgba(2,9,18,0.75);\"\u003eUnpressed, unheated — the surface layer only, ladled by hand directly from the fermentation barrel.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; align-items: baseline; gap: 16px; padding: 13px 0;\"\u003e\n\u003cspan style=\"font-size: 11px; letter-spacing: 0.12em; color: rgba(2,9,18,0.25); min-width: 20px;\"\u003e03\u003c\/span\u003e \u003cspan style=\"font-size: 15px; line-height: 1.6; color: rgba(2,9,18,0.75);\"\u003eNo additives, no preservatives, no alcohol — only soybeans, wheat, salt, water, and koji.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- ③ 本文 --\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eThe soy sauce that changes how you think about soy sauce\u003c\/strong\u003e\u003cbr\u003eTasting Kadocho Shoyu Paris for the first time, the first thing most people notice is what is absent: the sharpness. Standard soy sauce leads with salt. This one leads with depth — a layered umami that surfaces slowly and stays. On sashimi, on a fried egg, on plain steamed rice, it does not compete with the food. It clarifies it.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/IMG_7147_1024x1024.JPEG?v=1611571295\" alt=\"Kadocho Shoyu Paris — limited production soy sauce from Yuasa, Wakayama\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eWhere soy sauce was born\u003c\/strong\u003e\u003cbr\u003eSoy sauce as Japan knows it today originated in Yuasa, a small town in Wakayama Prefecture, during the Kamakura period (1185–1333). A Zen monk returning from Song Dynasty China brought back a recipe for kinzanji miso — a fermented soybean paste. During production, liquid accumulated at the bottom of the barrels. That liquid, refined over time, became what is now called shoyu. The techniques spread from Yuasa to other regions: Choshi in Chiba Prefecture and Shodoshima Island are today Japan's most famous soy sauce producing areas, but both trace their methods back to Yuasa.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eThe last brewery still making it by hand in Yuasa\u003c\/strong\u003e\u003cbr\u003eKadocho was founded in 1841 in Yuasa — in the same town where soy sauce first emerged. After World War II, the pressure to mechanize and scale was considerable. Of the two dozen or so soy sauce breweries that remained in Yuasa at the time, all but Kadocho eventually converted to industrial production. Kadocho continues to brew by hand, in the same aging brewery buildings used since the Edo period. In December 2022, those brewery buildings were designated an Important Cultural Property by the Japanese government.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/a095f73d197a744afc41915c9dcb5cd1_1024x1024.JPEG?v=1611021357\" alt=\"Kadocho brewery — unchanged since the Edo period, now a designated Important Cultural Property\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0 0 24px; text-align: right;\"\u003eThe Kadocho brewery — designated an Important Cultural Property in 2022\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eHow Kadocho Shoyu Paris is made\u003c\/strong\u003e\u003cbr\u003eThe process follows six stages, unchanged since the brewery's founding.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003eFirst, the raw materials are prepared. Soybeans from Okayama Prefecture are soaked and steamed. Wheat from Gifu Prefecture is roasted and cracked. Standard koikuchi soy sauce uses a 5:5 ratio of soybeans to wheat; Kadocho uses 6:4 — more soybean, less wheat — contributing to the deeper flavor profile.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003eNext comes koji cultivation. The steamed soybeans and cracked wheat are mixed with koji spores and placed in a controlled environment for four days, during which temperature and humidity are carefully managed and the mixture is turned several times to encourage even growth.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/b2ab86859093c244ae088c0000afc87c_1024x1024.JPEG?v=1611021745\" alt=\"Koji cultivation — mori-komi process at Kadocho\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0 0 24px; text-align: right;\"\u003eKoji cultivation — the foundation of Kadocho's flavor\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003eThe koji is then mixed with salt and water from the Yamada River — a soft, clean water source near the town — and transferred to fermentation barrels made from Yoshino cedar, where it becomes moromi: the fermenting mash. Kadocho brews only in winter, when lower temperatures reduce bacterial contamination and make temperature management more precise.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/34264c56d8dee4a232d1f41f7ddd91a1_1024x1024.JPEG?v=1611021357\" alt=\"Kai-ire — stirring the moromi mash during fermentation\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0 0 24px; text-align: right;\"\u003eKai-ire — stirring the moromi during fermentation\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003eThis is where Paris diverges from Kadocho's standard production. Standard koikuchi is fermented for one to one and a half years, then pressed, filtered, and heat-pasteurized. Paris is fermented in selected large Yoshino cedar barrels for over three and a half years — more than twice as long. It is never pressed. It is never heated. When fermentation is complete, only the surface layer of the moromi — the clearest, most refined portion — is ladled by hand into bottles. The result is a nama (unpasteurized), muroka (unfiltered) koikuchi shoyu of exceptional depth.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eThe yeast that lives in the walls\u003c\/strong\u003e\u003cbr\u003eFermentation at Kadocho depends on kura-tsuki kobo — wild yeast that inhabits the beams, floors, and ceiling of the brewery itself. When a section of the roof was repaired and the beams beneath it replaced, the barrels under that section failed to ferment properly. Since then, repairs are made only to the outer structure; the interior beams are left undisturbed. The yeast is not a product or an ingredient. It is the brewery.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eA bottle designed in 1884\u003c\/strong\u003e\u003cbr\u003eKadocho's soy sauce was exhibited at the Fifth Paris Exposition Universelle in 1900. The bottle and label design of Paris is a faithful reproduction of the oldest documented Kadocho bottle, dating to 1884 — predating even that Paris appearance. Each bottle is filled by the brewery owner personally, to order.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/IMG_3481_1024x1024.jpg?v=1677572012\" alt=\"The original 1884 Kadocho bottle, preserved at the brewery\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0 0 24px; text-align: right;\"\u003eThe original 1884 bottle — preserved at the Kadocho brewery\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 32px;\"\u003eKadocho Shoyu Paris is not sold at Kadocho's own shop or website, and is not available through any retail outlet. It is produced in limited quantities and available exclusively through By Emotion.\u003c\/p\u003e\n\u003c!-- ⑥ Specificationsブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eSpecifications\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eVolume: 720 ml (24.4 fl oz)\u003cbr\u003eType: Koikuchi shoyu (dark soy sauce) · nama (unpasteurized) · muroka (unfiltered)\u003cbr\u003eBrewer: Kadocho Co., Ltd. · Yuasa, Wakayama Prefecture, Japan · Est. 1841\u003cbr\u003eBrewery buildings designated an Important Cultural Property of Japan (2022)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- Ingredientsブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eIngredients\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eSoybeans (Okayama Prefecture, Japan) · wheat (Gifu Prefecture, Japan) · salt (sun-dried sea salt, Australia) · water · koji\u003cbr\u003eNo chemical seasonings · no colorings · no preservatives · no added alcohol\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- Storageブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eStorage\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eRefrigerate after opening. Best consumed within the best-before date.\u003cbr\u003eBest before: approximately 1 year from the date of bottling. As bottling occurs at the time of order, the best-before date is approximately 1 year from the date of shipment.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- ⑦ Shippingブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eShipping\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eShips within 1 week · Shipping cost included in price\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- Noteブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eNote\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003ePlease note that import duties, taxes, and customs clearance fees are the responsibility of the buyer. We cannot guarantee customs clearance in all countries. Products are shipped from Japan as personal imports.\u003cbr\u003e\u003cbr\u003eSoy sauce is subject to import regulations in some countries. Australia requires declaration of all food products at the border, and items may be subject to inspection. Buyers are encouraged to check the import regulations applicable to their country before placing an order.\u003cbr\u003e\u003cbr\u003ePlease note that all product labels and packaging are written in Japanese only. Ingredient information and storage instructions are listed on this product page.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003e \u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eSome food products may not be eligible for shipment to certain countries or regions due to local import regulations. If we are unable to ship your order to the specified destination, we will cancel the affected item and issue a full refund.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"KADOCHO","offers":[{"title":"1 bottle","offer_id":40707458924673,"sku":null,"price":27000.0,"currency_code":"JPY","in_stock":true},{"title":"2 bottles","offer_id":40707458957441,"sku":null,"price":48000.0,"currency_code":"JPY","in_stock":true},{"title":"3 bottles","offer_id":40707458990209,"sku":null,"price":70000.0,"currency_code":"JPY","in_stock":true},{"title":"4 bottles","offer_id":40707459022977,"sku":null,"price":91000.0,"currency_code":"JPY","in_stock":true},{"title":"5 bottles","offer_id":40707459055745,"sku":null,"price":110000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0560\/3573\/7729\/products\/b811dec01f15fbc6a43b76499d6d0e97.jpg?v=1666340593"},{"product_id":"japanese-bbq-sauce-yaiba","title":"Japanese BBQ Sauce YAIBA","description":"\u003c!-- ① 冒頭ラベル --\u003e\n\u003cp style=\"font-size: 13px; letter-spacing: 0.12em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 20px;\"\u003eJapanese BBQ sauce · No additives · Gold \u0026amp; silver washi label · Kudamatsu, Yamaguchi\u003c\/p\u003e\n\u003c!-- ② キャッチフレーズ --\u003e\n\u003cdiv style=\"display: flex; flex-direction: column; margin: 0 0 32px;\"\u003e\n\u003cdiv style=\"display: flex; align-items: baseline; gap: 16px; padding: 13px 0; border-bottom: 0.5px solid rgba(2,9,18,0.1);\"\u003e\n\u003cspan style=\"font-size: 11px; letter-spacing: 0.12em; color: rgba(2,9,18,0.25); min-width: 20px;\"\u003e01\u003c\/span\u003e \u003cspan style=\"font-size: 15px; line-height: 1.6; color: rgba(2,9,18,0.75);\"\u003eBuilt on a generations-old secret tare — deepened with Okinawan apple banana, Shikoku wasanbon sugar, and aged additive-free shoyu from a brewery founded in 1772.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; align-items: baseline; gap: 16px; padding: 13px 0; border-bottom: 0.5px solid rgba(2,9,18,0.1);\"\u003e\n\u003cspan style=\"font-size: 11px; letter-spacing: 0.12em; color: rgba(2,9,18,0.25); min-width: 20px;\"\u003e02\u003c\/span\u003e \u003cspan style=\"font-size: 15px; line-height: 1.6; color: rgba(2,9,18,0.75);\"\u003eNo chemical seasonings, no preservatives — fruit, vegetables, koji, and fermentation doing all the work.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; align-items: baseline; gap: 16px; padding: 13px 0;\"\u003e\n\u003cspan style=\"font-size: 11px; letter-spacing: 0.12em; color: rgba(2,9,18,0.25); min-width: 20px;\"\u003e03\u003c\/span\u003e \u003cspan style=\"font-size: 15px; line-height: 1.6; color: rgba(2,9,18,0.75);\"\u003eMatte black bottle, gold and silver washi paper label, handcrafted wooden box — a sauce that arrives as a gift before it's tasted.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- ③ 本文 --\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eA BBQ sauce that thinks differently about what a BBQ sauce can be\u003c\/strong\u003e\u003cbr\u003eYAIBA — the name means \"blade\" in Japanese, a reference to the way a well-made knife draws out the best from an ingredient rather than overpowering it — was developed from a generations-old secret tare (a Japanese seasoning base) by a brewery in Kudamatsu, Yamaguchi Prefecture. The brief was simple and demanding: no chemical seasonings, no preservatives, no shortcuts. Every ingredient chosen for a specific reason.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eWhat's inside the bottle\u003c\/strong\u003e\u003cbr\u003eThe flavor is built in layers. The foundation is additive-free koikuchi shoyu from a brewery founded in 1772 — fermented, complex, with the kind of umami that only comes from time. Wasanbon, a refined Japanese sugar produced in small quantities in Shikoku, contributes a delicacy of sweetness that refined cane sugar cannot replicate. Apple banana from Okinawa — a small, intensely flavored variety rarely seen outside Japan — adds a rounded, tropical note without the sharpness of conventional banana. Junmai sake from Gokyo, one of Yamaguchi Prefecture's most respected breweries, is brewed with the soft water of the region, adding a clean, subtle fragrance.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003eBeyond these: mango, peach, apple, and persimmon for fruit complexity; onion and ginger for savory depth; kombu seaweed and shiitake mushroom for glutamate-rich body; toasted sesame oil and organic sesame for a finish with warmth and fragrance. These are not a list of additions — they are a composition.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eThe presentation\u003c\/strong\u003e\u003cbr\u003eThe bottle is matte black. The label is washi — traditional Japanese handmade paper — decorated with gold and silver foil, applied by hand. The bottle is housed in a handcrafted wooden box. The presentation is not decoration for its own sake: it reflects what the product is — something developed with particular attention to every component, including the one you see before you open it.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eHow to use it\u003c\/strong\u003e\u003cbr\u003eYAIBA works as a marinade, a basting sauce, a dipping sauce, and a table condiment. At a barbecue, one 360 ml bottle is sufficient for approximately 15 servings. It works with beef, pork, chicken, and seafood. It also works as a finishing glaze for grilled vegetables, or alongside cheese and charcuterie. The sauce is thick enough to coat but balanced enough not to dominate — the blade draws out the ingredient, it does not cover it.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 32px;\"\u003eBecause of the presentation, it also works as a gift — for a housewarming, a wedding, a business occasion, or any moment where something with genuine craft and a clear story is more appropriate than a bottle with a familiar label.\u003c\/p\u003e\n\u003c!-- ⑥ Specificationsブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eSpecifications\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eVolume: 360 ml (12.2 fl oz)\u003cbr\u003eNo chemical seasonings · no preservatives\u003cbr\u003ePackaging: Matte black bottle · gold and silver washi paper label · handcrafted wooden box\u003cbr\u003eYield: approximately 15 servings per bottle (BBQ use)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- Ingredientsブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eIngredients\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eSoy sauce (Japan) · wasanbon sugar (Shikoku, Japan) · mango · peach · apple · onion · banana · persimmon · miso · hon-mirin · garlic · junmai sake · sesame oil · ginger · organic sesame · dried chili · kombu powder · black pepper · shiitake mushroom powder\u003cbr\u003eContains: wheat · soy · sesame · banana · peach · apple\u003cbr\u003e\u003cbr\u003eNutrition per 15 g serving (approximate):\u003cbr\u003eEnergy 31 kcal · Protein 0.7 g · Fat 0.4 g · Carbohydrate 6.1 g · Sodium equivalent 1.0 g\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- Storageブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eStorage\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eStore away from direct sunlight in a cool, dark place.\u003cbr\u003eRefrigerate after opening and consume promptly.\u003cbr\u003eShake well before use.\u003cbr\u003eBest before: 12 months from date of manufacture. We ship bottles with a minimum of 3 months remaining before the best-before date.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- ⑦ Shippingブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eShipping\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eShips within 2 weeks · Shipping cost included in price\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- Noteブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eNote\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003ePlease note that import duties, taxes, and customs clearance fees are the responsibility of the buyer. We cannot guarantee customs clearance in all countries. Products are shipped from Japan as personal imports.\u003cbr\u003e\u003cbr\u003eThis product contains soy sauce, miso, and other fermented ingredients and is subject to food import regulations in some countries. Australia requires declaration of all food products at the border, and items may be subject to inspection. Buyers are encouraged to check the import regulations applicable to their country before placing an order.\u003cbr\u003e\u003cbr\u003ePlease note that all product labels and packaging are written in Japanese only. Ingredient information and storage instructions are listed on this product page.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003e \u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eSome food products may not be eligible for shipment to certain countries or regions due to local import regulations. If we are unable to ship your order to the specified destination, we will cancel the affected item and issue a full refund.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Itadaki","offers":[{"title":"1 bottle","offer_id":40712421113985,"sku":null,"price":37000.0,"currency_code":"JPY","in_stock":true},{"title":"2 bottles","offer_id":40712421146753,"sku":null,"price":70000.0,"currency_code":"JPY","in_stock":true},{"title":"3 bottles","offer_id":40712421179521,"sku":null,"price":102000.0,"currency_code":"JPY","in_stock":true},{"title":"4 bottles","offer_id":40712421212289,"sku":null,"price":132000.0,"currency_code":"JPY","in_stock":true},{"title":"5 bottles","offer_id":40712421245057,"sku":null,"price":160000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0560\/3573\/7729\/files\/JAPANSE_BBQ_SAUCE.jpg?v=1777871487"},{"product_id":"raw-japanese-honeybee-honey-from-kagoshima","title":"Raw Japanese Honeybee Honey from Kagoshima","description":"\u003c!-- ① 冒頭ラベル --\u003e\n\u003cp style=\"font-size: 13px; letter-spacing: 0.12em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 20px;\"\u003eRaw Japanese honey · Unheated · Unsweetened · Hetsuka primeval forest · Kagoshima\u003c\/p\u003e\n\u003c!-- ② キャッチフレーズ --\u003e\n\u003cdiv style=\"display: flex; flex-direction: column; margin: 0 0 32px;\"\u003e\n\u003cdiv style=\"display: flex; align-items: baseline; gap: 16px; padding: 13px 0; border-bottom: 0.5px solid rgba(2,9,18,0.1);\"\u003e\n\u003cspan style=\"font-size: 11px; letter-spacing: 0.12em; color: rgba(2,9,18,0.25); min-width: 20px;\"\u003e01\u003c\/span\u003e \u003cspan style=\"font-size: 15px; line-height: 1.6; color: rgba(2,9,18,0.75);\"\u003eJapanese honeybee honey accounts for just 0.1% of honey in domestic circulation — wild, sensitive, and impossible to farm at scale.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; align-items: baseline; gap: 16px; padding: 13px 0; border-bottom: 0.5px solid rgba(2,9,18,0.1);\"\u003e\n\u003cspan style=\"font-size: 11px; letter-spacing: 0.12em; color: rgba(2,9,18,0.25); min-width: 20px;\"\u003e02\u003c\/span\u003e \u003cspan style=\"font-size: 15px; line-height: 1.6; color: rgba(2,9,18,0.75);\"\u003eSourced from one of western Japan's largest primeval broadleaf forests — collected from hundreds of wild flower species, including citrus and rare endemic orchids.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; align-items: baseline; gap: 16px; padding: 13px 0;\"\u003e\n\u003cspan style=\"font-size: 11px; letter-spacing: 0.12em; color: rgba(2,9,18,0.25); min-width: 20px;\"\u003e03\u003c\/span\u003e \u003cspan style=\"font-size: 15px; line-height: 1.6; color: rgba(2,9,18,0.75);\"\u003eHand-filtered over six days — 100% pure, unheated, unsweetened. Described by a noted pastry chef as \"a richness I hadn't encountered before.\"\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- ③ 本文 --\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eA honey that stops pastry chefs\u003c\/strong\u003e\u003cbr\u003eWhen a noted Japanese pastry chef tasted Rin for the first time, the description was immediate: \"An interesting depth. A freshness I hadn't encountered before.\" This is not the sweetness of standard commercial honey — there is no bitterness, no heaviness. What comes through instead is a gentle sweetness with a clean, citrus-edged acidity. Half a teaspoon, eaten slowly, is how the producer suggests experiencing it.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg alt=\"Rin — Hetsuka honey, naturally crystallized\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/2023-05-0467_271a052e-03ee-4f02-b92a-f5d2a61ee101_1024x1024.jpg?v=1683782403\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0 0 24px; text-align: right;\"\u003eNatural crystallization — a characteristic of unheated raw honey\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eWhy Japanese honeybee honey is so rare\u003c\/strong\u003e\u003cbr\u003eAlmost all honey in commercial circulation — 99.9% of what is sold in Japan — comes from the Western honeybee (Apis mellifera), a species that has been domesticated for beekeeping over centuries and will reliably stay in a placed hive. The Japanese honeybee (Apis cerana japonica) is an entirely different animal. It is wild, highly sensitive to its environment, and will abandon a hive if temperature, humidity, or any number of other conditions are not to its liking. There are years when no harvest is possible at all. Even trace amounts of pesticide from a distant field can eliminate a colony entirely. Japanese honeybee honey cannot be produced at industrial scale — by nature, it cannot be.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eThe nectar source — a primeval forest at the southern tip of Kagoshima\u003c\/strong\u003e\u003cbr\u003eWhat honey tastes like depends entirely on what the bees collect. The Hetsuka area in the Sata district of Kagoshima Prefecture — at the southernmost point of the Kyushu mainland — is home to one of the largest remaining primeval laurel forests in western Japan, designated as a natural environment conservation area. The forest has never been managed or cultivated. Evergreen broadleaf trees, wild flowers, and medicinal herbs that have grown here since before human settlement flower continuously through the seasons.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg alt=\"The primeval forest of Hetsuka — nectar source for Rin honey\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/gennseirin_f6b44a3b-ce6e-4448-a412-4a52ecab625a_1024x1024.jpg?v=1654045516\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0 0 24px; text-align: right;\"\u003eThe primeval forest of Hetsuka — designated natural conservation area\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003eAmong the species the bees visit: Hetsuka-ran, a rare orchid endemic to this area, and Hetsuka-daidai, a local citrus variety that grows wild here. During the Edo period, this land was used as a medicinal herb garden by the Satsuma domain. Wild medicinal plants still grow throughout the forest. The bees draw from all of it — which is why the honey has the particular acidity and complexity it does.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eSix days of hand-filtering — no machines, no heat, no additives\u003c\/strong\u003e\u003cbr\u003eWhen honey is harvested, pollen, bee larvae, and other natural material come with it. Many beekeepers remove the visible impurities and press the rest mechanically — it is faster. Kumano-hoso-san, the producer of Rin, uses no machinery. The honey is filtered entirely by hand: in the first pass, it drips for four days. In the second, two days more. The result is 100% pure raw honey — unheated, unsweetened, and visually checked throughout to prevent any impurity from passing through.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg alt=\"Kumano-hoso-san — caring for the Japanese honeybees and handmade wooden hives\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/kumanohososan-2_1024x1024.jpg?v=1654044158\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0 0 24px; text-align: right;\"\u003eKumano-hoso-san — hand-built wooden hives, tended like family\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 32px;\"\u003eThe hives themselves are handmade from wood. Kumano-hoso-san tends them through the year — keeping predatory insects away, monitoring the colony — in order to be in a position to do this final, unhurried work of filtration once a year. The care put into the harvest is not separate from the care put into the keeping. It is the same thing, expressed at the end of a long season.\u003c\/p\u003e\n\u003c!-- ⑥ Specificationsブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eSpecifications\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eContents: 120 g\u003cbr\u003eType: Raw Japanese honeybee honey (Apis cerana japonica)\u003cbr\u003eNectar source: Primeval laurel forest, Hetsuka, Sata district, Kagoshima Prefecture\u003cbr\u003eProcessing: Unheated · unsweetened · hand-filtered (6 days total)\u003cbr\u003eBest before: February 2027 (Reiwa 9)\u003cbr\u003e\u003cbr\u003eNutrition per 100 g:\u003cbr\u003eEnergy 326 kcal · Protein 0.3 g · Fat 0.1 g · Carbohydrate 81 g · Sodium equivalent 0.01 g\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- Ingredientsブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eIngredients\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eHoney (Japanese honeybee, Hetsuka, Kagoshima, Japan)\u003cbr\u003eNo additives · no heating · no added sugar\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- Storageブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eStorage \u0026amp; How to Open\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eStore away from direct sunlight at room temperature. Refrigerate after opening.\u003cbr\u003e\u003cbr\u003eBecause this honey is raw and unheated, natural fermentation continues inside the jar. When opening, place a cloth over the lid and open slowly — you may hear a soft pop or fizz as the pressure releases. This is a sign that the honey is alive and active, not a defect.\u003cbr\u003e\u003cbr\u003eAfter opening, stir gently with a spoon before eating. The honey may separate into fermented and non-fermented layers — mix well before use.\u003cbr\u003e\u003cbr\u003eCrystallization is a natural characteristic of raw unheated honey and does not affect quality or flavor. To return crystallized honey to a liquid state, place the jar in warm water (not hot).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- ⑦ Shippingブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eShipping\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eShips within 1 week · Shipping cost included in price\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- Noteブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eNote\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eNot suitable for infants under 12 months of age.\u003cbr\u003e\u003cbr\u003ePlease note that import duties, taxes, and customs clearance fees are the responsibility of the buyer. We cannot guarantee customs clearance in all countries. Products are shipped from Japan as personal imports.\u003cbr\u003e\u003cbr\u003eHoney is subject to strict import regulations in some countries. In particular, the EU restricts imports of animal-derived food products including honey, and Australia subjects honey to quarantine inspection — shipments may be seized or returned at the border regardless of quantity. Buyers in these regions are strongly encouraged to check the import regulations applicable to their country before placing an order.\u003cbr\u003e\u003cbr\u003ePlease note that all product labels and packaging are written in Japanese only. Ingredient information and storage instructions are listed on this product page.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003e \u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eSome food products may not be eligible for shipment to certain countries or regions due to local import regulations. If we are unable to ship your order to the specified destination, we will cancel the affected item and issue a full refund.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"By Emotion International","offers":[{"title":"1","offer_id":40712522170497,"sku":null,"price":14000.0,"currency_code":"JPY","in_stock":true},{"title":"2","offer_id":40712522203265,"sku":null,"price":24000.0,"currency_code":"JPY","in_stock":true},{"title":"3","offer_id":40712522236033,"sku":null,"price":34000.0,"currency_code":"JPY","in_stock":true},{"title":"4","offer_id":40712522268801,"sku":null,"price":44000.0,"currency_code":"JPY","in_stock":true},{"title":"5","offer_id":40712522301569,"sku":null,"price":54000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0560\/3573\/7729\/files\/2023-05-0467.jpg?v=1777896081"},{"product_id":"japanese-tea-selection-3-varieties","title":"Japanese Tea Selection — 3 Varieties","description":"\u003c!-- ① 冒頭ラベル --\u003e\n\u003cp style=\"font-size: 13px; letter-spacing: 0.12em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 20px;\"\u003eJapanese green tea · Smoked black tea · GIAHS farming · Kaneroku Matsumoto-en · Shizuoka\u003c\/p\u003e\n\u003c!-- ② キャッチフレーズ --\u003e\n\u003cdiv style=\"display: flex; flex-direction: column; margin: 0 0 32px;\"\u003e\n\u003cdiv style=\"display: flex; align-items: baseline; gap: 16px; padding: 13px 0; border-bottom: 0.5px solid rgba(2,9,18,0.1);\"\u003e\n\u003cspan style=\"font-size: 11px; letter-spacing: 0.12em; color: rgba(2,9,18,0.25); min-width: 20px;\"\u003e01\u003c\/span\u003e \u003cspan style=\"font-size: 15px; line-height: 1.6; color: rgba(2,9,18,0.75);\"\u003eThree teas from a century-old farm in Shizuoka — grown using a traditional farming method recognized as a UNESCO-designated Globally Important Agricultural Heritage System.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; align-items: baseline; gap: 16px; padding: 13px 0; border-bottom: 0.5px solid rgba(2,9,18,0.1);\"\u003e\n\u003cspan style=\"font-size: 11px; letter-spacing: 0.12em; color: rgba(2,9,18,0.25); min-width: 20px;\"\u003e02\u003c\/span\u003e \u003cspan style=\"font-size: 15px; line-height: 1.6; color: rgba(2,9,18,0.75);\"\u003eIncludes Japan's first smoked tea — black tea leaves smoked in a domestic whisky barrel, awarded silver at the 2014 International Tea Competition.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; align-items: baseline; gap: 16px; padding: 13px 0;\"\u003e\n\u003cspan style=\"font-size: 11px; letter-spacing: 0.12em; color: rgba(2,9,18,0.25); min-width: 20px;\"\u003e03\u003c\/span\u003e \u003cspan style=\"font-size: 15px; line-height: 1.6; color: rgba(2,9,18,0.75);\"\u003eThe genmaicha won first place in its category at the Japan Tea Award 2014 — made with rice from another GIAHS-designated region.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- ③ 本文 --\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eA tea farm in Shizuoka with more than a century of history\u003c\/strong\u003e\u003cbr\u003eKaneroku Matsumoto-en has been growing tea in Shimada City, Shizuoka Prefecture — Japan's most celebrated tea-producing region — for over a hundred years, since the Edo period. The farm practices Chagusaba farming, a traditional method of cultivating tea that involves cutting and spreading grass from nearby meadows (susuki pampas grass, bamboo grass, and others) beneath the tea plants as mulch. This builds a rich, biodiverse soil that enhances the flavor and fragrance of the leaves. In 2013, Chagusaba farming was designated a Globally Important Agricultural Heritage System (GIAHS) by the Food and Agriculture Organization of the United Nations — one of the few traditional farming methods in Japan to receive this recognition.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/kaneroku_1_8bfc7164-e9f8-43ed-919f-5aa8119908ed_1024x1024.jpg?v=1648101555\" alt=\"Tea fields at Kaneroku Matsumoto-en, Shimada, Shizuoka\"\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/kaneroku_2_9a231e2e-8e8e-4584-a21a-19a9f6622c06_1024x1024.jpg?v=1648101583\" alt=\"Chagusaba farming — spreading grass mulch beneath the tea plants\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0 0 24px; text-align: right;\"\u003eChagusaba farming — grass mulch spread beneath the tea plants to build soil quality\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003eThis set brings together three teas from Kaneroku Matsumoto-en — each distinct in character, and one of them entirely without precedent.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eGoku Sencha — premium green tea\u003c\/strong\u003e\u003cbr\u003eSencha is Japan's most widely drunk green tea — made from the first flush of young shoots, steamed to stop oxidation, then rolled and dried. Kaneroku's Goku Sencha (\"goku\" meaning \"supreme\") focuses on the youngest, most umami-rich shoots. The steaming follows the traditional standard method, which preserves a balance of fragrance, umami, and the gentle astringency that distinguishes a well-made sencha from a flat one. The result is smooth on the palate — round rather than sharp.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eGenmaicha — green tea with roasted brown rice\u003c\/strong\u003e\u003cbr\u003eGenmaicha is a traditional Japanese blend of green tea and roasted brown rice — the rice adds a toasty, nutty quality that softens the grassiness of the tea and makes it approachable at any time of day. This version is a collaboration between two UNESCO GIAHS-designated farming traditions: Kaneroku's Chagusaba tea from Shizuoka, and brown rice grown in the Senmaida terraced rice paddies of Wajima City, Ishikawa Prefecture — themselves a designated heritage site. The pairing of two heritage-method ingredients in a single cup is not incidental. At the Japan Tea Award 2014, this genmaicha placed first in its category.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eSmoked black tea — Japan's first\u003c\/strong\u003e\u003cbr\u003eIn 2014, Kaneroku Matsumoto-en introduced Japan's first smoked tea: a Japanese black tea (wakocha) with leaves smoked in a domestic whisky barrel. Japanese black tea is already a niche product — most Japanese tea is green, and the small proportion that is oxidized into black tea is made in a style quite different from Indian or Chinese varieties: lighter in body, cleaner in finish. The addition of whisky barrel smoking gives these leaves a rich, fragrant smokiness that dissipates into a clean, uncluttered aftertaste. There is nothing quite like it. The International Tea Competition 2014 awarded it silver. The Fujinokuni New Product Selection 2014 awarded it gold.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/kaneroku3_a28bfeb7-452e-43ab-88bf-143ee9b0e9cd_1024x1024.jpg?v=1648101320\" alt=\"Kaneroku Matsumoto-en — three-tea selection set\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0 0 32px; text-align: right;\"\u003eThe three-tea selection set\u003c\/p\u003e\n\u003c!-- ⑥ Specificationsブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eSpecifications\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eSet contents:\u003cbr\u003eGoku Sencha (premium green tea) · 80 g\u003cbr\u003eGenmaicha (green tea with roasted brown rice) · 80 g\u003cbr\u003eSmoked black tea (whisky barrel-smoked wakocha) · 50 g\u003cbr\u003e\u003cbr\u003eProducer: Kaneroku Matsumoto-en · Shimada City, Shizuoka Prefecture, Japan\u003cbr\u003eFarming method: Chagusaba — GIAHS designated (FAO, 2013)\u003cbr\u003e\u003cbr\u003eAwards:\u003cbr\u003eGenmaicha — Japan Tea Award 2014, 1st place (genmaicha category)\u003cbr\u003eSmoked black tea — International Tea Competition 2014, Silver · Fujinokuni New Product Selection 2014, Gold\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- Ingredientsブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eIngredients\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eGoku Sencha: Tea (Shizuoka, Japan)\u003cbr\u003eGenmaicha: Tea (Shizuoka, Japan) · brown rice (Ishikawa, Japan)\u003cbr\u003eSmoked black tea: Tea (Shizuoka, Japan)\u003cbr\u003eNo additives\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- Storageブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eStorage\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eStore away from direct sunlight, heat, and humidity.\u003cbr\u003eBest before: approximately 2 years from packing (Goku Sencha · Genmaicha) · approximately 1 year from packing (Smoked black tea)\u003cbr\u003ePlease refer to the label on the purchased product for the exact best-before date.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- ⑦ Shippingブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eShipping\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eShips within 10 days · Shipping cost included in price\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- Noteブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eNote\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003ePlease note that import duties, taxes, and customs clearance fees are the responsibility of the buyer. We cannot guarantee customs clearance in all countries. Products are shipped from Japan as personal imports.\u003cbr\u003e\u003cbr\u003eTea is subject to food import regulations in some countries. Australia requires declaration of all food products at the border, and items may be subject to inspection. Buyers are encouraged to check the import regulations applicable to their country before placing an order.\u003cbr\u003e\u003cbr\u003ePlease note that all product labels and packaging are written in Japanese only. Ingredient information and storage instructions are listed on this product page.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003e \u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eSome food products may not be eligible for shipment to certain countries or regions due to local import regulations. If we are unable to ship your order to the specified destination, we will cancel the affected item and issue a full refund.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Kaneroku Matsumoto-en","offers":[{"title":"1","offer_id":40712529412225,"sku":null,"price":9000.0,"currency_code":"JPY","in_stock":true},{"title":"2","offer_id":40712529444993,"sku":null,"price":14000.0,"currency_code":"JPY","in_stock":true},{"title":"3","offer_id":40712529477761,"sku":null,"price":18500.0,"currency_code":"JPY","in_stock":true},{"title":"4","offer_id":40712529510529,"sku":null,"price":23000.0,"currency_code":"JPY","in_stock":true},{"title":"5","offer_id":40712529543297,"sku":null,"price":27500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0560\/3573\/7729\/files\/kaneroku3-1_b7728154-a559-4746-ba41-1923d47b756e.jpg?v=1777897420"},{"product_id":"grade-a-nanko-ume-umeboshi","title":"Grade A Nanko-ume Umeboshi","description":"\u003c!-- ① 冒頭ラベル --\u003e\n\u003cp style=\"font-size: 13px; letter-spacing: 0.12em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 20px;\"\u003eUmeboshi · Nanko-ume Grade A · Honey-cured · Higashien · Est. 1834 · Wakayama\u003c\/p\u003e\n\u003c!-- ② キャッチフレーズ --\u003e\n\u003cdiv style=\"display: flex; flex-direction: column; margin: 0 0 32px;\"\u003e\n\u003cdiv style=\"display: flex; align-items: baseline; gap: 16px; padding: 13px 0; border-bottom: 0.5px solid rgba(2,9,18,0.1);\"\u003e\n\u003cspan style=\"font-size: 11px; letter-spacing: 0.12em; color: rgba(2,9,18,0.25); min-width: 20px;\"\u003e01\u003c\/span\u003e \u003cspan style=\"font-size: 15px; line-height: 1.6; color: rgba(2,9,18,0.75);\"\u003eGrade A Nanko-ume plums — Japan's most prized variety, hand-picked only after they fall naturally from the tree.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; align-items: baseline; gap: 16px; padding: 13px 0; border-bottom: 0.5px solid rgba(2,9,18,0.1);\"\u003e\n\u003cspan style=\"font-size: 11px; letter-spacing: 0.12em; color: rgba(2,9,18,0.25); min-width: 20px;\"\u003e02\u003c\/span\u003e \u003cspan style=\"font-size: 15px; line-height: 1.6; color: rgba(2,9,18,0.75);\"\u003eCured for 30 to 40 days in three stages — salt reduced to 10%, balanced with honey, mirin, and apple cider vinegar.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; align-items: baseline; gap: 16px; padding: 13px 0;\"\u003e\n\u003cspan style=\"font-size: 11px; letter-spacing: 0.12em; color: rgba(2,9,18,0.25); min-width: 20px;\"\u003e03\u003c\/span\u003e \u003cspan style=\"font-size: 15px; line-height: 1.6; color: rgba(2,9,18,0.75);\"\u003eFrom a producer in Wakayama founded in 1834 — the birthplace of both Nanko-ume and umeboshi itself.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- ③ 本文 --\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eWhat umeboshi is\u003c\/strong\u003e\u003cbr\u003eUmeboshi are Japanese salt-cured plums — one of the oldest preserved foods in Japan, eaten for centuries as a condiment, a digestive aid, and a daily ritual. The word breaks down simply: ume (Japanese plum) and boshi (dried). The fruit is not sweet in its raw state — it is intensely tart, high in citric acid, and has a complex, almost resinous quality that softens and deepens through the curing process. In Japan, umeboshi appears at breakfast alongside rice and miso soup, in the center of onigiri rice balls, in bento boxes, and as a palate cleanser between courses. Outside Japan, almost no equivalent exists. Godai-ume is an introduction to what umeboshi can be at its best.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg alt=\"Goshiro-ume — Grade A Nanko-ume umeboshi by Higashien\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/MG_5480_1024x1024.jpg?v=1621999576\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0 0 24px; text-align: right;\"\u003eGodai-ume — plump, thin-skinned, and full of fruit\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eThe plum — Nanko-ume, Grade A\u003c\/strong\u003e\u003cbr\u003eNanko-ume is Japan's most highly regarded ume variety, developed in Minabe Town, Wakayama Prefecture in the 1940s and 1950s. The name reflects its origins: \"Nanbu\" (the old name for the area) and \"ko\" from the principal of Nanbu High School, who chaired the selection committee that designated it the finest variety. It is characterized by thin skin, thick flesh, and a high concentration of organic acids. Azuma Noen uses only Grade A Nanko-ume — fruit that is uniformly large, completely unblemished, and appropriately soft. No lesser grade enters Godai-ume.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eHarvested when the plum decides it is ready\u003c\/strong\u003e\u003cbr\u003eThe plums are not hand-picked. Azuma Noen waits for fully ripened fruit to fall naturally from the tree — a slower, more labor-intensive approach that yields plums with softer flesh, higher organic acid content, and more developed flavor than fruit harvested early. The fallen plums are then washed in groundwater filtered through Kishu Binchotan charcoal — a high-grade activated charcoal produced in Wakayama and used in Japan for water purification.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eThirty to forty days of curing, in three stages\u003c\/strong\u003e\u003cbr\u003eThe cleaned plums are cured for 30 to 40 days, with the seasoning added in three separate stages rather than all at once. This allows each layer of flavor to penetrate the fruit progressively. The curing liquid has been in continuous use for 30 years — accumulated flavor that cannot be replicated from scratch. Desalting, which in standard production is done quickly with water or hot water, is done here in the curing liquid itself over three to four times the usual duration, so the natural flavor of the plum is preserved rather than washed out.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eSalt at half the conventional level — still fully flavored\u003c\/strong\u003e\u003cbr\u003eTraditional umeboshi cured in salt alone contains around 20% sodium. Goshiro-ume contains 10% — half that level. The balance is achieved not by simply reducing salt, but by introducing honey, hon-mirin (a traditional Japanese sweet rice wine), and apple cider vinegar: sweetness, depth, and a clean acidity that complement rather than mask the plum's own sourness. The result is umeboshi that is rounded and mellow where standard versions can be sharp and one-dimensional.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eFounded in 1834 — in the place where umeboshi began\u003c\/strong\u003e\u003cbr\u003eAzuma Noen was established in 1834 in Wakayama Prefecture — the region credited with originating both the Nanko-ume variety and the broader tradition of umeboshi production in Japan. The farm and producer have remained in the same region across generations, working with the same fruit and the same methods, continuously refined.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 32px;\"\u003e\u003cstrong\u003eHow to eat umeboshi\u003c\/strong\u003e\u003cbr\u003eThe simplest way: eat one alongside a bowl of plain steamed rice. The sourness and saltiness of the plum cut through the starch and make each mouthful more distinct. Umeboshi also works well chopped and mixed into salad dressings, stirred into pasta with olive oil and shiso, spread on toast with cream cheese, or dissolved into hot water as a simple restorative drink. Each plum contains a pit — exercise care when eating.\u003c\/p\u003e\n\u003c!-- ⑥ Specificationsブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eSpecifications\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eContents: 10 large-grade plums · 515 g total weight\u003cbr\u003ePlum variety: Nanko-ume, Grade A (Wakayama Prefecture, Japan)\u003cbr\u003eSalt content: 10% (per 100 g edible portion)\u003cbr\u003ePackaging: Wooden gift box · W 4.9 × D 9.4 × H 2.6 in (125 × 240 × 65 mm)\u003cbr\u003eBest before: 8 months from date of manufacture\u003cbr\u003eProducer: Azuma Noen · Est. 1834 · Wakayama Prefecture, Japan\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- Ingredientsブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eIngredients\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eUme plum (Wakayama, Japan) · salt · sugars (sugar · oligosaccharide) · reduced starch syrup · hon-mirin · apple cider vinegar · honey · seasoning (amino acids: soy-derived) · sake · acidulant · sweetener (stevia) · vegetable color · vitamin B1\u003cbr\u003e\u003cbr\u003eContains: Soy · apple\u003cbr\u003eMay contain: Apple\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- Storageブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eStorage\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eBefore opening: store away from direct sunlight, heat, and humidity.\u003cbr\u003eAfter opening: refrigerate and consume as soon as possible.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- ⑦ Shippingブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eShipping\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eShips within 10 days · Shipping cost included in price\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- Noteブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eNote\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eEach plum contains a pit. The tip of the pit may be sharp — take care when eating.\u003cbr\u003e\u003cbr\u003ePlease note that import duties, taxes, and customs clearance fees are the responsibility of the buyer. We cannot guarantee customs clearance in all countries. Products are shipped from Japan as personal imports.\u003cbr\u003e\u003cbr\u003ePreserved plum products are subject to food import regulations in some countries. Australia requires declaration of all food products at the border, and items may be subject to inspection. Buyers are encouraged to check the import regulations applicable to their country before placing an order.\u003cbr\u003e\u003cbr\u003ePlease note that all product labels and packaging are written in Japanese only. Ingredient information and storage instructions are listed on this product page.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003e \u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eSome food products may not be eligible for shipment to certain countries or regions due to local import regulations. If we are unable to ship your order to the specified destination, we will cancel the affected item and issue a full refund.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Azuma Noen","offers":[{"title":"1 box","offer_id":40712531017857,"sku":null,"price":9000.0,"currency_code":"JPY","in_stock":true},{"title":"2 boxes","offer_id":40712531050625,"sku":null,"price":14000.0,"currency_code":"JPY","in_stock":true},{"title":"3 boxes","offer_id":40712531083393,"sku":null,"price":19000.0,"currency_code":"JPY","in_stock":true},{"title":"4 boxes","offer_id":40712531116161,"sku":null,"price":24000.0,"currency_code":"JPY","in_stock":true},{"title":"5 boxes","offer_id":40712531148929,"sku":null,"price":29000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0560\/3573\/7729\/files\/MG_1830.jpg?v=1777898444"},{"product_id":"four-season-japanese-sea-salt-set","title":"Four-Season Japanese Sea Salt Set","description":"\u003c!-- ① 冒頭ラベル --\u003e\n\u003cp style=\"font-size: 13px; letter-spacing: 0.12em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 20px;\"\u003eSeasonal sea salt · Four varieties · Hand-crafted · Yuya Bay, Yamaguchi · okawari TOKYO\u003c\/p\u003e\n\u003c!-- ② キャッチフレーズ --\u003e\n\u003cdiv style=\"display: flex; flex-direction: column; margin: 0 0 32px;\"\u003e\n\u003cdiv style=\"display: flex; align-items: baseline; gap: 16px; padding: 13px 0; border-bottom: 0.5px solid rgba(2,9,18,0.1);\"\u003e\n\u003cspan style=\"font-size: 11px; letter-spacing: 0.12em; color: rgba(2,9,18,0.25); min-width: 20px;\"\u003e01\u003c\/span\u003e \u003cspan style=\"font-size: 15px; line-height: 1.6; color: rgba(2,9,18,0.75);\"\u003eFour salts from the same bay — each drawn in a different season, each tasting of what the forest and sea put into the water at that time of year.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; align-items: baseline; gap: 16px; padding: 13px 0; border-bottom: 0.5px solid rgba(2,9,18,0.1);\"\u003e\n\u003cspan style=\"font-size: 11px; letter-spacing: 0.12em; color: rgba(2,9,18,0.25); min-width: 20px;\"\u003e02\u003c\/span\u003e \u003cspan style=\"font-size: 15px; line-height: 1.6; color: rgba(2,9,18,0.75);\"\u003eSix weeks from seawater to finished salt — slow concentration, four days of pre-boiling, twelve hours of final boiling, all by hand.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; align-items: baseline; gap: 16px; padding: 13px 0;\"\u003e\n\u003cspan style=\"font-size: 11px; letter-spacing: 0.12em; color: rgba(2,9,18,0.25); min-width: 20px;\"\u003e03\u003c\/span\u003e \u003cspan style=\"font-size: 15px; line-height: 1.6; color: rgba(2,9,18,0.75);\"\u003eDescribed by those who taste it as having the quality of dashi — a depth that table salt does not reach.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- ③ 本文 --\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eSalt that changes with the seasons\u003c\/strong\u003e\u003cbr\u003eThe four salts in this set are drawn from the same body of water — Yuya Bay in Yamaguchi Prefecture — but at different points in the year. Spring, summer, autumn, and winter each produce seawater with a different mineral composition, because the ecosystem that feeds into the bay changes continuously through the seasons. As the forest above the bay cycles through growth and dormancy, the minerals that flow from the humus into the rivers and into the sea shift in type and concentration. The result is four salts from one place that taste meaningfully different from each other.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eSpring — seaweed depth and a strong salt presence\u003c\/strong\u003e\u003cbr\u003eAs temperatures rise and seaweed blooms across the bay, the spring seawater carries its character into the salt. The flavor is rich and savory, with a perceptible seaweed quality — strong in saltiness, with a depth that suits the slight bitterness of spring vegetables.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/52_194c46a2-cb45-41c6-ae2f-22a5fde2c5d0.jpg?v=1775728738\" alt=\"Shiki no Shio — Spring salt from Yuya Bay\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0 0 8px;\"\u003ePairs well with: Butterbur shoots · rape blossoms · bamboo shoots · spring cabbage · snow peas · sea bream · octopus · clams · strawberries\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eSummer — the highest mineral content of the four\u003c\/strong\u003e\u003cbr\u003eIn summer, the forest is at full growth. Rain carries minerals from the leaf litter through two long rivers into the bay. The summer salt has the most complex mineral profile of the set — a concentrated, vital flavor that reflects the combined energy of sun, forest, and sea. A pinch over a water-rich summer vegetable makes the freshness of the ingredient more present, not less.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/53.jpg?v=1775728739\" alt=\"Shiki no Shio — Summer salt from Yuya Bay\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0 0 8px;\"\u003ePairs well with: Tomatoes · cucumber · edamame · corn · horse mackerel · conger eel · sweetfish · sardines · beef · venison · watermelon · figs\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eAutumn — the most balanced of the four\u003c\/strong\u003e\u003cbr\u003eAs leaves begin to turn and fall, organic matter and minerals from ripening seeds and fallen leaves enter the bay gradually. The autumn salt is rounder than summer — the edges softer, the five basic tastes in closer balance. It works across a wider range of ingredients, from freshly harvested rice to rich braised dishes to sake.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/54.jpg?v=1775728739\" alt=\"Shiki no Shio — Autumn salt from Yuya Bay\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0 0 8px;\"\u003ePairs well with: Rice · mushrooms · eggplant · turnip · chicken · kabocha squash · taro · sweet potato · bonito · eel · Pacific saury · apples · sake\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eWinter — clean and precise\u003c\/strong\u003e\u003cbr\u003eIn winter, the forest quiets. Rain decreases, temperatures drop, biological activity in the bay slows. The seawater carries less organic material, and the resulting salt is the cleanest of the four — no off-notes, a direct and uncluttered saltiness. It works particularly well with fat-rich winter fish and long-cooked dishes, where a clean salt presence is needed without complexity competing with the depth of the main ingredient.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/55.jpg?v=1775728739\" alt=\"Shiki no Shio — Winter salt from Yuya Bay\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0 0 24px;\"\u003ePairs well with: Daikon · carrot · burdock root · spinach · komatsuna · yellowtail · pufferfish · cod · oysters · crab · corbicula · pork · citrus\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eA bay chosen from across all of Japan\u003c\/strong\u003e\u003cbr\u003eSalt master Yuzen Inoue spent years traveling Japan looking for the ideal location to make salt. He chose Yuya Bay in Yamaguchi Prefecture — a brackish inlet surrounded by forest, approximately 80% of which is old-growth primary forest that has never been cultivated. The bay has been protected by local fishermen since the Choshu domain period under a forest conservation policy called gyofu-rin — the understanding that a healthy forest produces a healthy sea. Two long rivers carry mineral-rich water from the forest floor into the compact bay, where forest and ocean mineral sources combine in close proximity.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/IMG_0345_3.jpg?v=1775728240\" alt=\"Yuya Bay, Yamaguchi — where forest and sea minerals combine\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0 0 24px; text-align: right;\"\u003eYuya Bay — forest and sea minerals in close proximity\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eSix weeks to finish a batch\u003c\/strong\u003e\u003cbr\u003eJapan has no significant underground salt deposits — unlike countries where rock salt is mined directly, Japanese salt must be made from seawater by hand, which is why craft and time are inseparable from quality. Inoue-san's process begins with the drawn seawater concentrated slowly over approximately two weeks in a three-dimensional salt flat. This is followed by four days of pre-boiling and approximately twelve hours of final boiling — the full process takes around six weeks per batch.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/8f6b868e06112c6566b78789c3c5aad1_2.jpg?v=1775727854\" alt=\"Salt master Yuzen Inoue\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0 0 8px; text-align: right;\"\u003eSalt master Yuzen Inoue\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/2025-04-14_16_29_02_1.jpg?v=1775727919\" alt=\"Boiling the salt — four days pre-boil, twelve hours final boil\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0 0 8px; text-align: right;\"\u003eFour days pre-boil · twelve hours final boil\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/2025-04-14_16_43_54.jpg?v=1775727940\" alt=\"Tenchigaeshi — hand-turning to remove excess magnesium\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0 0 24px; text-align: right;\"\u003eTenchigaeshi — hand-turning to remove excess magnesium (nigari)\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003eAfter boiling, the salt is turned by hand in a process called tenchigaeshi — literally \"turning heaven and earth\" — to mix the crystals evenly. Excess magnesium (nigari, the compound responsible for bitterness in salt) is then carefully removed to achieve a mineral balance closer to that of ancient seawater. The result is a salt that people describe as having the quality of dashi — a savory depth that goes beyond simple salinity.\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 16px;\"\u003e\u003cstrong\u003eThe person behind okawari TOKYO\u003c\/strong\u003e\u003cbr\u003eKondo-san, founder of okawari TOKYO, spent years working in the cosmetics industry before arriving at a conviction: that health and wellbeing begin not with what you put on the body, but with what you put in it, every day. After becoming a parent and reconsidering the family's food from the ground up, she encountered this salt from Yuya Bay. The effect on cooking was immediate and unmistakable — and became the starting point for okawari TOKYO.\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/okawariTOKYO.png?v=1775727618\" alt=\"okawari TOKYO — passing essential food knowledge to the next generation\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0 0 8px; text-align: right;\"\u003ePassing essential food knowledge to the next generation\u003c\/p\u003e\n\u003cp style=\"margin: 0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/2026-03-10_12_20_01.jpg?v=1775727697\" alt=\"okawari TOKYO workshop — miso-making and food education\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0 0 32px; text-align: right;\"\u003eWorkshops in traditional food-making — miso, salt, and more\u003c\/p\u003e\n\u003cp style=\"font-size: 16px; line-height: 1.9; color: rgba(2,9,18,0.75); margin: 0 0 32px;\"\u003eokawari TOKYO runs workshops in traditional food preparation — miso-making and others — as a way of passing essential knowledge to the next generation. The organization also works to introduce Japanese food producers who make things with honesty and care to a wider audience.\u003c\/p\u003e\n\u003c!-- ⑥ Specificationsブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eSpecifications\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eSet contents: Spring · Summer · Autumn · Winter salt (1 of each · 40 g each · 160 g total)\u003cbr\u003eEach jar: H 4.1 × Dia. 1.7 in (105 × 43 mm)\u003cbr\u003eBox dimensions: [to be added]\u003cbr\u003eBest before: None\u003cbr\u003eProducer: okawari TOKYO · salt master Yuzen Inoue · Yuya Bay, Yamaguchi Prefecture, Japan\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- Ingredientsブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eIngredients\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eSeawater (Yuya Bay, Yamaguchi Prefecture, Japan)\u003cbr\u003eNo additives\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- Storageブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eStorage\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eStore away from direct sunlight and humidity. No best-before date — salt does not expire.\u003cbr\u003eKeep the lid closed when not in use to prevent moisture absorption and clumping.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- ⑦ Shippingブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px; margin-bottom: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eShipping\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eShips within 10 days · Shipping cost included in price\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- Noteブロック --\u003e\n\u003cdiv style=\"border-top: 1px solid rgba(2,9,18,0.1); padding-top: 24px;\"\u003e\n\u003cp style=\"font-size: 12px; letter-spacing: 0.1em; text-transform: uppercase; color: rgba(2,9,18,0.4); margin: 0 0 12px;\"\u003eNote\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003ePlease note that import duties, taxes, and customs clearance fees are the responsibility of the buyer. We cannot guarantee customs clearance in all countries. Products are shipped from Japan as personal imports.\u003cbr\u003e\u003cbr\u003eSalt is generally subject to fewer import restrictions than other food categories, but buyers are encouraged to check the regulations applicable to their country before placing an order.\u003cbr\u003e\u003cbr\u003ePlease note that all product labels and packaging are written in Japanese only. Ingredient information and storage instructions are listed on this product page.\u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003e \u003c\/p\u003e\n\u003cp style=\"font-size: 14px; line-height: 1.8; color: rgba(2,9,18,0.65); margin: 0;\"\u003eSome food products may not be eligible for shipment to certain countries or regions due to local import regulations. If we are unable to ship your order to the specified destination, we will cancel the affected item and issue a full refund.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Okawari Tokyo","offers":[{"title":"1 box","offer_id":40712532164737,"sku":null,"price":10000.0,"currency_code":"JPY","in_stock":true},{"title":"2 boxes","offer_id":40712532197505,"sku":null,"price":16000.0,"currency_code":"JPY","in_stock":true},{"title":"3 boxes","offer_id":40712532230273,"sku":null,"price":22500.0,"currency_code":"JPY","in_stock":true},{"title":"4 boxes","offer_id":40712532263041,"sku":null,"price":28000.0,"currency_code":"JPY","in_stock":true},{"title":"5 boxes","offer_id":40712532295809,"sku":null,"price":32500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0560\/3573\/7729\/files\/1_7a8ff3c3-8a5b-453e-9c80-48e246df25a5.png?v=1777899201"}],"url":"https:\/\/byemotion-intl.com\/collections\/food-1.oembed","provider":"By Emotion International","version":"1.0","type":"link"}