SHIMANE

Soft Spaghetti

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The Japanese version of “Spaghetti Napolitan,” which contains pan-fried onions, green pepper and sausage cooked in a sweet tomato sauce, has become very popular all over Japan. This Soft Spaghetti, recognized as a local soul food among the people of Shimane, tastes great even when cold, so can make a nice addition to a daily lunchbox.

Shisokko

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This refreshing soft drink is made with extract of red shiso basil and honey. Shiso is a rich source of nutrition and can offer such physical benefits as stabilizing of neural conditions and strengthening of the immune system.

Izumo Tea (pet bottle)

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The leaves used for this drink are 100% locally produced in the Izumo region, Shimane. They are further blended with stone-mill ground matcha, green tea powder, also locally produced in Izumo, to produce a very mild and pleasing flavor.

main-banner.png

Soft Spaghetti

The Japanese version of “Spaghetti Napolitan,” which contains pan-fried onions, green pepper and sausage cooked in a sweet tomato sauce, has become very popular all over Japan. This Soft Spaghetti, recognized as a local soul food among the people of Shimane, tastes great even when cold, so can make a nice addition to a daily lunchbox.

main-banner.png

Shisokko

This refreshing soft drink is made with extract of red shiso basil and honey. Shiso is a rich source of nutrition and can offer such physical benefits as stabilizing of neural conditions and strengthening of the immune system.

main-banner.png

Izumo Tea (pet bottle)

The leaves used for this drink are 100% locally produced in the Izumo region, Shimane. They are further blended with stone-mill ground matcha, green tea powder, also locally produced in Izumo, to produce a very mild and pleasing flavor.

Kobai Shoyu Koikuchi

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Koikuchi is a darker type of soy sauce, typically used in a wide variety of Japanese dishes. The texture is light, but the flavor is quite deep with a savory aroma. These unique characteristics of soy sauce are considered key to creating a host of delicious Japanese dishes.

Shijimi Ramen (burnt soy sauce flavor)

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The soy sauce based soup for this ramen contains extracts of onion and shijimi clams to give it a flavorsome depth. The noodles, kneaded using natural alkaline water from the Okuizumo region, are firm and supple, and blend perfectly with the soup to offer a special culinary experience.  

Nita Shirokayu

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This kayu porridge in a retort pouch is made from locally produced Nita Rice, which is recognized as being of equivalent quality to the famous brand Koshihikari from Uonuma, Niigata. To eat, heat the pouch in boiling water for 5 minutes, or place the contents on a plate and microwave for 3 minutes. It tastes just great as it is, or with seasonal vegetables added.   

main-banner.png

Kobai Shoyu Koikuchi

Koikuchi is a darker type of soy sauce, typically used in a wide variety of Japanese dishes. The texture is light, but the flavor is quite deep with a savory aroma. These unique characteristics of soy sauce are considered key to creating a host of delicious Japanese dishes.

main-banner.png

Shijimi Ramen (burnt soy sauce flavor)

The soy sauce based soup for this ramen contains extracts of onion and shijimi clams to give it a flavorsome depth. The noodles, kneaded using natural alkaline water from the Okuizumo region, are firm and supple, and blend perfectly with the soup to offer a special culinary experience.  

main-banner.png

Nita Shirokayu

This kayu porridge in a retort pouch is made from locally produced Nita Rice, which is recognized as being of equivalent quality to the famous brand Koshihikari from Uonuma, Niigata. To eat, heat the pouch in boiling water for 5 minutes, or place the contents on a plate and microwave for 3 minutes. It tastes just great as it is, or with seasonal vegetables added.   

Sencha Konpeito

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Konpeito are star-shaped small candies well known all over Japan. This konpeito is seasoned with Yabukita-cha, a Shimane brand sencha green tea with a rich, sweet flavor. This product comes in a convenient mini-sized package.  

Sekishu Moromi

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Moromi is a chunky miso dip featuring a characteristic koji mold flavor. This moromi, with its Japan-sourced eggplants and cucumber, has a sweetish taste that complements a variety of natural tasting foodstuffs, such as cold tofu and cucumber. It is also delicious eaten simply with plain rice.

Izumo Soba (Dried) 3 servings

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Soba buckwheat noodles are one of the best known specialties of Shimane. The particular characteristics of Izumo Soba are the dark color and strength of both flavor and aroma, as the buckwheat seed, including the chaff, is used in the production of the soba flour. The texture of these noodles is quite robust so they do not get too soggy too quickly. Also, the more they are chewed, the tastier they get. The most popular ways of serving this soba is either as “Warigo Soba,” with the noodles first boiled and then cooled down to be eaten with a dashi stock and soy sauce based dipping sauce, or “Kamaage Soba,” whereby soba broth is poured over the just boiled soba noodles.

main-banner.png

Sencha Konpeito

Konpeito are star-shaped small candies well known all over Japan. This konpeito is seasoned with Yabukita-cha, a Shimane brand sencha green tea with a rich, sweet flavor. This product comes in a convenient mini-sized package.  

main-banner.png

Sekishu Moromi

Moromi is a chunky miso dip featuring a characteristic koji mold flavor. This moromi, with its Japan-sourced eggplants and cucumber, has a sweetish taste that complements a variety of natural tasting foodstuffs, such as cold tofu and cucumber. It is also delicious eaten simply with plain rice.

main-banner.png

Izumo Soba (Dried) 3 servings

Soba buckwheat noodles are one of the best known specialties of Shimane. The particular characteristics of Izumo Soba are the dark color and strength of both flavor and aroma, as the buckwheat seed, including the chaff, is used in the production of the soba flour. The texture of these noodles is quite robust so they do not get too soggy too quickly. Also, the more they are chewed, the tastier they get. The most popular ways of serving this soba is either as “Warigo Soba,” with the noodles first boiled and then cooled down to be eaten with a dashi stock and soy sauce based dipping sauce, or “Kamaage Soba,” whereby soba broth is poured over the just boiled soba noodles.