TOYAMA

Akamaki

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This is a kamaboko, a type of traditional Japanese fish cake. Kamaboko is commonly placed and molded on wooden boards, but this Akamaki, meaning literally red roll, is a rolled type without a wooden board. This product is made with white fish, such as Alaska pollock and deep-sea smelt, and its soft, slightly rubbery texture and special flavor distinctive to the Toyama variety goes very well with Japanese sake.   

Shiroebi Kiko

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These airy, crispy crackers are made with shiroebi, or white prawns, a Toyama specialty, and locally grown rice. Excellent companion to Japanese tea.  

Prince Soy Sauce

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This koikuchi, or dark type soy sauce, works extremely well with fresh sashimi, and its mellow, flavorful taste is created through use of a special secret recipe.   

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Akamaki

This is a kamaboko, a type of traditional Japanese fish cake. Kamaboko is commonly placed and molded on wooden boards, but this Akamaki, meaning literally red roll, is a rolled type without a wooden board. This product is made with white fish, such as Alaska pollock and deep-sea smelt, and its soft, slightly rubbery texture and special flavor distinctive to the Toyama variety goes very well with Japanese sake.   

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Shiroebi Kiko

These airy, crispy crackers are made with shiroebi, or white prawns, a Toyama specialty, and locally grown rice. Excellent companion to Japanese tea.  

main-banner.png

Prince Soy Sauce

This koikuchi, or dark type soy sauce, works extremely well with fresh sashimi, and its mellow, flavorful taste is created through use of a special secret recipe.   

Fubuki Tara

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This shredded, sun-dried Alaska pollock harvested in Hokkaido, features a softish texture and slightly salty flavor. It is great as a snack with beer, as a topping to sprinkle over hot plain rice, or as the main ingredient for soup, simply by adding hot water.

Nihonkai Miso (Premium)

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This miso has a rich flavor brought about by the inclusion of high quality soybeans, Japan-sourced rice, and natural water from Mt. Tsurugidake in the fermentation process. It is great not only for miso soup, but also as a secret flavoring in a wide range of other dishes, such as pickles, stir-fries, and stews.

Himi Udon Noodles (thin type, dried)

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These very thin udon noodles have a strong, chewy texture, but are also supple and smooth.

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Fubuki Tara

This shredded, sun-dried Alaska pollock harvested in Hokkaido, features a softish texture and slightly salty flavor. It is great as a snack with beer, as a topping to sprinkle over hot plain rice, or as the main ingredient for soup, simply by adding hot water.

main-banner.png

Nihonkai Miso (Premium)

This miso has a rich flavor brought about by the inclusion of high quality soybeans, Japan-sourced rice, and natural water from Mt. Tsurugidake in the fermentation process. It is great not only for miso soup, but also as a secret flavoring in a wide range of other dishes, such as pickles, stir-fries, and stews.

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Himi Udon Noodles (thin type, dried)

These very thin udon noodles have a strong, chewy texture, but are also supple and smooth.

Nanakoshi Tsubu-an

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An is sweet azuki bean paste, and this type is a tsubu, or grainy variety, featuring a soft, mellow texture and mild sweetness. Made with nutritious azuki produced in Hokkaido, it can be used as a topping for both western and Japanese style confections, as well as eaten as a sweet oshiruko soup.   

Anantan Soy Sauce Containing Holy Water (light-color type)

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This soy sauce is made with holy water from Anantan in Toyama. It is salty and light-colored, so the natural color of the ingredients it is combined with remain more or less the same. It is the perfect choice for making a variety of dishes, as well as pickling, as one only needs to soak sliced raw vegetables in it for great results.

Toyama Black Cider

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This non-alcoholic cider was inspired by Toyama’s Black Ramen. It contains soy sauce and peppery flavorings, to replicate the unique taste of the ramen.

main-banner.png

Nanakoshi Tsubu-an

An is sweet azuki bean paste, and this type is a tsubu, or grainy variety, featuring a soft, mellow texture and mild sweetness. Made with nutritious azuki produced in Hokkaido, it can be used as a topping for both western and Japanese style confections, as well as eaten as a sweet oshiruko soup.   

main-banner.png

Anantan Soy Sauce Containing Holy Water (light-color type)

This soy sauce is made with holy water from Anantan in Toyama. It is salty and light-colored, so the natural color of the ingredients it is combined with remain more or less the same. It is the perfect choice for making a variety of dishes, as well as pickling, as one only needs to soak sliced raw vegetables in it for great results.

main-banner.png

Toyama Black Cider

This non-alcoholic cider was inspired by Toyama’s Black Ramen. It contains soy sauce and peppery flavorings, to replicate the unique taste of the ramen.