ISHIKAWA

Tama Yubeshi

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This traditional Japanese style confection offers the fresh scent of yuzu citrus and the modest sweetness of sticky rice cake. Easy-to-eat in a one-bite size, this subtly flavored sweet goes well with both green tea and black tea.

 

Ita-Konnyaku Containing Nakajima-na

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Konnyaku is a rubbery Japanese foodstuff, made from konnyaku potatoes. This slab-shaped type is made with Nakajima-na (a traditional green vegetable from the Noto region), and should be sliced before cooking. It can be used in a variety of dishes, such as salads and oden hodgepodge.

 

Neri-Yokan

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Neri-yokan is a jelly-type traditional Japanese dessert made with azuki beans, featuring an elegant, sweet flavor with a light aftertaste, that goes perfectly with green tea. It has been a specialty of the Yamashiro Spa Resort for 200 years.

 

main-banner.png

Tama Yubeshi

This traditional Japanese style confection offers the fresh scent of yuzu citrus and the modest sweetness of sticky rice cake. Easy-to-eat in a one-bite size, this subtly flavored sweet goes well with both green tea and black tea.

 

main-banner.png

Ita-Konnyaku Containing Nakajima-na

Konnyaku is a rubbery Japanese foodstuff, made from konnyaku potatoes. This slab-shaped type is made with Nakajima-na (a traditional green vegetable from the Noto region), and should be sliced before cooking. It can be used in a variety of dishes, such as salads and oden hodgepodge.

 

main-banner.png

Neri-Yokan

Neri-yokan is a jelly-type traditional Japanese dessert made with azuki beans, featuring an elegant, sweet flavor with a light aftertaste, that goes perfectly with green tea. It has been a specialty of the Yamashiro Spa Resort for 200 years.

 

Kuruma-fu

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Kuruma-fu, literally meaning wheel-shaped fu, is a dry baked wheat gluten with a simple floury flavor and a rich source of protein. It tastes excellent when used in Japanese-style stews as it absorbs dashi stock and soy sauce very well.    

 

Pure Honey Vinegar

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This vinegar has a mead base, made using the natural groundwater near Mt. Hakusan, and undergoes a long fermentation process utilizing a traditional standing fermentation method. Its mild, honeyed taste is beautiful when mixed with soda, and can also be used for marinating, and in other dishes.  

 

Suisaka Candies

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These candies, with a history of over 360 years in the Suisaka area, are very sweet, but the sweetness actually comes from rice and barley, not sugar. Great companion to tea and coffee.

 

 

main-banner.png

Kuruma-fu

Kuruma-fu, literally meaning wheel-shaped fu, is a dry baked wheat gluten with a simple floury flavor and a rich source of protein. It tastes excellent when used in Japanese-style stews as it absorbs dashi stock and soy sauce very well.    

 

main-banner.png

Pure Honey Vinegar

This vinegar has a mead base, made using the natural groundwater near Mt. Hakusan, and undergoes a long fermentation process utilizing a traditional standing fermentation method. Its mild, honeyed taste is beautiful when mixed with soda, and can also be used for marinating, and in other dishes.  

 

main-banner.png

Suisaka Candies

These candies, with a history of over 360 years in the Suisaka area, are very sweet, but the sweetness actually comes from rice and barley, not sugar. Great companion to tea and coffee.

 

 

Saba Ishiru

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Ishiru is a fish sauce, and can be used as an alternative to soy sauce. This ishiru is made with saba mackerel, and the taste is quite a bit saltier and deeper than that of soy sauce. These characteristics can enhance the natural taste of the ingredients in a dish, and is especially ideal for tofu and sashimi.

 

Udon Kanzashi

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Udon Kanzashi is a by-product of the drying process in udon noodle production. These noodles are hung up to dry, and the dried curvy part is cut off and kept as kanzashi, which is popular due to its firmer and chewier texture. It can be used in a variety of dishes, such as hot pots, salads, and soups.  

 

Kome Ame (Jiro Ame)

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Kome Ame, literally meaning rice syrup, has been traditionally made as sweetener. It is made from Japan-sourced rice and barley, and used as a substitute for sugar.

 

main-banner.png

Saba Ishiru

Ishiru is a fish sauce, and can be used as an alternative to soy sauce. This ishiru is made with saba mackerel, and the taste is quite a bit saltier and deeper than that of soy sauce. These characteristics can enhance the natural taste of the ingredients in a dish, and is especially ideal for tofu and sashimi.

 

main-banner.png

Udon Kanzashi

Udon Kanzashi is a by-product of the drying process in udon noodle production. These noodles are hung up to dry, and the dried curvy part is cut off and kept as kanzashi, which is popular due to its firmer and chewier texture. It can be used in a variety of dishes, such as hot pots, salads, and soups.  

 

main-banner.png

Kome Ame (Jiro Ame)

Kome Ame, literally meaning rice syrup, has been traditionally made as sweetener. It is made from Japan-sourced rice and barley, and used as a substitute for sugar.