These croquettes are made with a blend of potatos and mekabu seaweed that has unique sticky texture. Enjoy the rich aroma of the sea and the satisfying mouthfeel of this coastal delicacy.

We use organic vegetables and additive-free seasonings wherever possible to make these croquettes. The crunchy texture of Sazae (turban shell) enhances the taste. Each one is carefully handmade with love and dedication, ensuring a safe and wholesome product.

This Junmai Ginjo sake is made using Sakanishiki, a special sake rice developed in Shimane Prefecture to bring out its sophisticated aroma and clean flavor.
It goes well with such dishes that delicately flavored, made good use of the ingredients, and marinated with vinegar. You can also enjoy many layers of flavors that come out depending on the temperature to drink.

This is a sake used as an offering to deities at Izumo Taisha Shrine.
Brewed slowly at a low temperature, it develops a refined aroma and flavour. This semi-dry sake is best enjoyed slightly chilled.

The sophisticated acidity and aroma of this freshly squeezed yuzu citrus can be used as a flavoring ingredient for your dishes.
Drizzle it over grilled fish, dried fish, or sashimi for an extra layer of taste.
It also makes a great alternative to dressing or can be combined with soy sauce to create a delicious yuzu ponzu.
We recommend it as a seasoning to enhance the flavor of your dishes.

“Juwari Soba” is made entirely from buckwheat flour, with no binding flour used, allowing you to fully enjoy the natural flavour of soba.

Our special soup is made with famous Shijimi freshwater clams from Lake Shinji in Shimane, Japan.
The rich umami extracted from the clams and various other ingredients creates a deep flavour.

[Nakaura’s Enyui Matchmaking Series] 　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　
These chocolate cookies will melt smoothly in your mouth. The lovely shape of cherry blossoms is attractive and its subtle strawberry flavor makes them a popular delicacy.

This authentic instant clam soup is even approved by fishermen! We use the famous Yamato freshwater clams with shells from Lake Shinji in Shimane Prefecture, Japan. Simply place the clams and blended miso in a bowl, and the rich umami of the clams is sealed in. Just add hot water to enjoy the delicious Shijimi clam soup.

This smooth, caffeine-free tea is made from kudzu leaves and stems grown in the Izumo region of Japan.
Place one tea bag in a cup, pour in 150cc of boiling water, and wait about 2 minutes before drinking.

This refreshing and delicious jelly is made with powdered kudzu tea, nurtured by the rich nature of the Izumo region in Japan. Caffeine-free with a mild flavour, it’s perfect for daily enjoyment. Conveniently packaged in stick packs, it can be enjoyed anytime, anywhere.

Certified as a World Intangible Cultural Heritage.
Japanese people have long expressed the richness of the four seasons through Wagashi (traditional Japanese sweets), with each creation reflecting a different season. Our Premium Fresh Wagashi are carefully handcrafted one by one by artisans, and they pair wonderfully with matcha green tea, which is gaining global popularity.

This traditional Japanese sweet, Zenzai, is made with ingredients carefully sourced from the Izumo region, and it is suitable for vegans. It is also marketed in France (Paris) and Germany. To enjoy this authentic Zenzai, simply place the mochi and the zenzai soup in a bowl and microwave for 3 minutes.

This product can be used in place of meat and contains only 1/2 to 1/4 of the calories found in meat. Being made from soybeans, it is suitable for vegetarians and vegans. It can be cooked in a frying pan to achieve crispy texture.

This product can be used in place of meat, containing only 1/2 to 1/4 of the calories of meat. Being made from soybeans, it is suitable for vegetarians and vegans. Already flavored with Japanese teriyaki flavor, it can be served immediately upon heating.

By uniquely blending different types of flour for the dumplings, we have created a finely textured dough. These dumplings are generously coated in a sweet mitarashi soy sauce glaze. We offer eight colourful varieties of dumplings, including three-colour dango.

This special tamari soy sauce is brewed and aged using domestically produced organic whole soybeans and sun-dried salt in barrels made of native Japanese cedar. The deeper umami and rich mouthfeel are achieved by using less water during the process.
It goes well with red meat sashimi as well as teriyaki of meat or fish. Obtained.

Once a common method, brewing soy sauce in wooden barrels is now a rare and traditional practice. We have revived such a tradition by finding and reassembling precious old wooden barrels.
This dark soy sauce is brewed and aged for two years in these reassembled wooden barrels with select ingredients such as soybeans and wheat from Shimane Prefecture, spring water from mountainous Okuizumo, and sun-dried salt. The long aging process enhances its deep umami flavour and fragrance. It goes well with a variety of dishes including fatty sashimi, tofu, and sushi. Use it to add a finishing touch to your dish, enhancing it with a rich flavour.

This soft-textured furikake seasoning is made using soy pulp and small/mixed fish caught in Shimane Prefecture. It has soy sauce-base flavor with no added sweeteners, preservatives, or colourings. We have crafted it to fully bring out the natural flavours and textures of the fish and other ingredients.

This furikake seasoning’s main ingredients are sesame seeds and flying fish (Ago), caught in Shimane Prefecture　and features a distinctive soy sauce-based flavour. Enjoy rice balls, salads, or noodles topped with this soft-textured furikake. There are seven available flavors (mild soy sauce, moromi miso, tantan-style spicy sesame, Okuizumo sansho pepper, Okuizumo chili pepper, Japanese-style curry, and Okuizumo perilla).

This is a bite-size Ganmodoki that is a deep-fried tofu mixed with vegetables and other ingredients. It absorbs broth well, making it an excellent addition to oden, hot pots, and simmered dishes. Its bite-size will make it easy to use as is in your cooking.

These soba noodles are semi-dry and made with the buckwheat and wheat flours produced in Japan. Add noodles to boiling water and boil for about 3 minutes. They are delicious with either hot or cold soup. (Export-only product)

We use buckwheat and wheat flours produced in Japan to make these dried soba noodles. Boil the noodles in boiling water for about 3 minutes, then cool the noodles in cold water. Dip them in the dipping soup to enjoy.

This is a set of rice and ingredients that can be quickly and easily cooked using your home rice cooker to enjoy.
We use “Tamba-Dainagon Azuki,” that known for its large grains and considered a high-quality variety of red beans. The sticky rice used is 100% produced in Japan and flavored by red bean broth.

You can enjoy cooked rice just by adding hot or cold water. It comes with a spoon and has a long shelf life. Made with non-glutinous rice 100% produced in Japan. Halal certified.

It is a set of miso soup ingredients with plenty of wakame seaweed. Just add it to the prepared miso soup for the perfect classic Japanese breakfast.

This soft and moist seaweed furikake (rice seasoning) features shiso herb, offering a flavorful addition to warm rice. Experience the authentic taste and tender texture of wakame seaweed, a classic ingredient in rice balls.

By steaming the red snow crab meat, its savory flavor is concentrated. This is a product that encapsulates the real natural umami flavors of crab. You can enjoy the taste of fresh red snow crab as if it was freshly caught.

We developed this crab cream croquette using red snow crab landed at Sakaiminato, one of the major fishing port in Japan. We are particular about offering the rich crab flavor and the smooth texture of the cream. Deep-fry the frozen pieces at 170℃ to 180℃ (338°F – 356°F) for about 4 and a half minutes. Please note that the quality may change if you refreeze the product once thawed.

Our rice “Kami no Sato (divine village)” is cultivated in pristine water and embodies ancient land power. It is grown naturally in terraced paddies with no chemicals during its growing period.
Kinumusume rice is characterized by its transparent appearance and its sweet aroma. When cooked, its surface appears glossy and silky, and offers you a distinctive sweetness as well as a glutinous texture. It’s recommended for dishes like rice balls, as it remains delicious even after cooling.

Our rice known as “Kami no Sato (divine village)” is cultivated in pure water, embodying the ancient power of the land. It is grown naturally in terraced paddies without the use of chemicals during its growth period.
Koshihikari rice has a glossy, transparent look; and, you can feel its distinctive sweetness as soon as you eat it. It is also characterized by its soft yet noticeably glutinous texture.

Traditional Japanese green onion miso made with carefully selected aged miso that is locally produced. Perfect for cooked rice or rice balls. The toasted open sandwich with green onion miso and cheese is superb.

This is an original Japanese-style gochujang made with carefully selected aged miso. You will enjoy the well-balanced umami and spiciness, perfect for stir-fries, dips, as well as grilled meat or fresh vegetables.

We carefully roasted sweet potatoes produced in Japan, including the skin. Enjoy the sweet aroma of yakiimo (roasted sweet potato) in this tea, as well as its subtly sweet taste with a hint of acidity. With no caffeine, it can be served even late at night without worrying about staying awake.

These amber-colored gems, known as “Maruhata Dried Persimmons,” have been produced using a traditional method that makes use of nature for about 450 years. The beautiful white fructose on the surface, unique to dried persimmons increases its sweetness and melts in your mouth. In recent years, we are receiving high reputation both domestically and internationally including being exhibited at the Milan Expo.

Enjoy it sliced or as is. Great as an item for your hors d’oeuvres, or as nibbles for drinks such as beer, wine, and whiskey.

A pair of large-size deep-fried fish cakes with squid. Fry lightly in a frying pan and serve. They are also great for oden (a traditional Japanese stew).

Sprinkle it over cooked rice, sushi, or salads like a regular seasoning. Our special drying method made it possible for you to fully enjoy the refreshing acidity of umeboshi (pickled plum) with just a small amount.

Local producers in Izumo region take great care to grow the cucumbers that are used for our pickles. This product stands out with its spicy soy sauce flavor with ginger and chili pepper added as well as the cucumbers’ crunchy texture. It perfectly complements freshly cooked rice or alcohol drinks.

We have prepared small yet fatty Nodoguro (Blackthroat seaperch; also called Akamutsu in some regions of Japan). Their fat is creamy and pleasant to eat. Simply broil to enjoy the real umami of Nodoguro.

Conger eels caught in the sea off the coast of the San-in region are known for their freshness and lack of a strong fishy aroma. We soak the fresh conger eels in brine and then dry them thoroughly to concentrate their umami flavor. You can simply broil and enjoy, but they are also excellent as tempura (deep fried in batter).

Because our product is concentrated, you can make your desired amount of soup. The john dory fish extract will superbly enhance the flavor of your ingredients. Even if extra vegetables are added, the soup remains rich and enjoyable to the end of the meal. There are miso and soy sauce flavors.

This is our main product that is produced for the ginjo class, with a rice polishing ratio of 55%. It is characterized by its sweet and fruity ginjo aroma. We offer a “Taiun Series” product line that uses different preparation techniques. We produce around 600 bottles a year.

This is our premium sake. It uses Formosa Rice “Taichu 65” that is harvested in Shimane Prefecture. We adjust our brewing and processing depending on the outcome of the crop, so every year we apply different and best-suited brewing techniques to create the most premium sake possible. Our sake, Taichu 65, is characterized by its sweet and fruity ginjo aroma. Currently our low-volume production creates around 1,000 bottles a year.

Only in-season fish in Shimane Prefecture are processed for our sashimi. While the fish are very fresh, our artisan chefs prepare the sashimi slices; we then conduct high-fresh freezing and vacuum-sealed packaging, all in house. By simply defrosting, you can enjoy fresh sashimi without wasting any portion.

*Sazae (turban shell) is from the Sea of Japan, off the coast of the San-in region.
We process live sazae turban shell while it is fresh and immediately put into proton freezing to flash freeze the product; despite being frozen, this sazae turban shell tastes as fresh as if it were just caught. It is the perfect addition to an assorted sashimi dish. Desired portions can be thawed at room temperature as needed.
(Obtained HACCP certification in June 2022)

Having a moderate aroma, this sake pairs perfectly with white meat fish sashimi that has a light and delicate taste. It also goes well with lightly salted tempura. Different from currently trending varieties of ginjo sake, it has a dry and light flavor.

This unique liquor is made with tomato and rice shochu (distilled sake spirit). The taste of the alcohol is modest, with an impressive acidity, body, and sweetness. Adding milk creates a milder taste, whereas yogurt increases fruitiness by blending the flavors of fermentation. For health-conscious consumers, soy milk is a great addition.

We have made this luxurious fish from the Sea of Japan into a dried fish product. People love the unmatched richness and juicy fat of black throat seaperch. This fish is especially high in demand in Japan.

Shimane Prefecture is Japan’s number one region for producing dried flounders. The flounders’ soft white meat has a very elegant taste. It is already salted; simply broil and serve.

+S Water is a super soft water with a hardness of 19 mg/L. Soft water provides a smooth mouth feel and pairs well with Japanese dishes. When used to cook rice, the rice becomes very soft and fluffy. +S Water brings out the umami of your dish’s ingredients, and enhances the flavor of your coffee or tea when used for brewing. It is rich with silica—an essential component of forming collagen—at 70mg per liter.

This is a dark colored miso with two types blended together—one made with malted soy and another with malted rice. With seasoning already added, it is a very versatile and convenient condiment that upgrades your cooking by simply adding to or placing on other ingredients. The taste is light and simple.

This miso is unique because it contains a higher ratio of malted rice to soy, resulting in a shorter aging period and lower salinity than other miso products. The unique flavor and sweetness of our white miso will enhance the umami of your cooking ingredients. It is also suited for Western dishes such as chowders or seafood rice gratin.

Thick yet soft Abura-age with a handmade taste. Having a good tofu texture, it is the perfect ingredient for simmered dishes or hot pots.

Having a soft and fine texture, this abura-age absorbs flavors very well. Currently available at Japanese supermarkets as well as locally owned supermarkets in Hong Kong.

Using natural spring water from the mountainous Okuizumo region, we kneaded our dough with salt to create our signature curly noodles with emphasized transparency and wheat flavor. It comes with a special soy sauce flavored soup using fish stock of flying fish caught around the Oki Islands in Shimane Prefecture. This is one of our long-selling popular products.

This premium Izumo soba uses no binding agents such as flour, providing a truly authentic flavor of soba (buckwheat). The sauce, with no artificial seasonings added, is naturally aged and matured (using the Honjozo brewing method) to complement Zaru Soba (i.e. serving the noodles cold) so that you can fully enjoy the natural flavor of the soba.

These fresh sausages have the umami flavor of “Maruhime Pork,” known for its delicate texture with sweetness in the fat. The sausages are incredibly juicy because they have not been heated during production. To cook, simply heat and enjoy the rich flavor and taste. Delivered frozen.

“Maruhime Pork,” known for its delicate texture with sweetness in the fat, is marinated in a special soy-based sauce. You can keep the product in its vacuum-packed bag as is. To prepare, simply defrost in the refrigerator and pan fry. You can create your own dish by adding vegetables or other seasonings. Delivered frozen.

Its mild flavor lets you enjoy the real umami of rice. Refreshing and light in aftertaste, this sake will pair perfectly with your meals, and it can be enjoyed cold or warm. It goes well with Japanese foods, Italian dishes, and cheese hors d’oeuvres.

Flavorful and fruity, yet refreshing and clean in aftertaste; it is a Japanese sake that you can enjoy with your meals. Its flavor may somewhat remind you of banana or Muscat grapes. Taller glasses are recommended for better enjoyment of its aroma and flavor.

“Kamaboko” fish cakes with the flavor of crab leg meat are cut and breaded with panko bread crumbs. Simply deep fry them for an easy crispy side dish. They are also perfect for making hots dog or as an ingredient in other dishes.

These skewers can be easily cooked at home on the barbecue. They contain fish meat as a key ingredient, which has relatively few calories. In addition to barbecues, they are also delicious when wrapped with bacon or cheese.
We offer two types of skewers: red snow crab from Sakai Minato Harbor (Japan) and scallop flavor.

This jelly is made with “Kumo no Umeshu” (Cloud Plum Wine) from Fuji Shuzo Sake Brewery in Shimane Prefecture, Japan. Preserved Japanese plum flesh and plum wine are simmered together, creating a jelly with a refreshing flavor and refined sweetness.

Enjoy the taste of spicy aromatic Izumo ginger in this deliciously soft yet chewy Japanese jelly sweet.

Mito in Masuda City is a prominent yuzu growing area of the San’in region (western Japan). Using a generous amount of fully ripened yuzu, we’ve created this farmhouse-style beer with a uniquely refreshing and slightly sweet aroma, as well as having mild acidity.

We have combined the French beer style called Bi?re de Garde with the “kuromoji” plant, a shrub grown in the forest of Hikimi, Masuda City (Japan) which has a refined herbal aroma. This is the perfect beer for a relaxing time.

This premium soy sauce is brewed in cedar barrels like a wine, imparting complex flavors and aromas unique to our brewery. It is excellent both as a dressing and dipping sauce. Enjoy the finishing touch of a professional chef in your own home.

Made without any soy or wheat, this gluten-free, soy-free soy sauce has been long desired by customers. You can use it as a dressing or dipping sauce in a wide variety of applications.

Only organically grown kikuimo (Jerusalem artichoke) is used in this product. Jerusalem artichoke is rich in a water-soluble dietary fiber called inulin. This crunchy snack will help curve cravings, and can also be served as a side with meals. It also makes a great topping for soups or salads.

This spice mix uses only organic ingredients produced in Japan such as yuzu fruit, chili pepper, and other vegetables, in a perfectly balanced blend. No food additives such as flavoring, coloring, or preservatives are used. With a dash of this mix, you can accent the flavor of your everyday dishes.

Enjoy fruity aromas of “ginjo” sake, with the clear and refreshing taste. This sake pairs well with a variety of dishes.

Clear and fruity aroma is the characteristic of our “ginjo” sake. Refreshing sweetness, and acidity are well balanced in this premium sake. Enjoy our highest quality sake.

Our second most popular product. Since the start of our business 100 years ago, we have been making these thick round noodles as well as flat noodles. Broth perfectly coats the noodles thanks to their unique shape, which is why they are so popular with young and old alike. Our udon is soft and chewy, yet doesn’t become too soggy. You can enjoy these noodles either cold or hot.

Our best-selling product all year round. These smooth Izumo-style soba noodles have been meticulously refined to appeal to customers of all age groups. The noodles are bundled into 100g each for easy boiling.

We’ve cooked Japanese mackerel on the bone until perfectly tender, lightly salted the flakes, and added kelp extract to enhance the umami flavor. Enjoy without any additional cooking required-simply sprinkle over rice or use as a topping for other dishes.

Lightly salted filets of Japanese mackerels which are then packed. Simply heat in a frying pan and serve.

This beer is inspired by the traditional art of “Iwami Kagura,” a sacred musical performance which depicts various stories from Japanese mythology.
Snake Dance: A light-bodied beer made with rice
Princess Dance: A cloudy yet fruity beer made with figs
Fortune Dance: A Rich and full-bodied beer made with Anno sweet potatoes

This beer was created by a group of young people wishing to “create new vitality in a region with a declining population.” Through sharing a beer together, we hope for a future with more human connection. Surrounded by a clean and lush natural environment, we hope to produce products that will enrich the life of the local community.
This Hazy India Pale Ale is distinctive with a colorful and fruity aroma of hops, a juicy taste, and a thick hazy appearance. Alcoholic Content 6.0%
(“Kaso,” meaning “declining population” in Japanese, has brought about the chance for people to rethink the direction of their lives.)