2015

Tohoku & Niigata
Japan

SPECIAL FOOD

SELECTIONS
A treasure house of foods contributing to thebeauty of globally appreciated Japanese cuisine

CONTENTS

2015 Tohoku & Niigata, Japan SPECIAL FOOD SELECTIONSIntroduction

03

Tohoku and Niigata—treasure chestsof foods embodying the appealof Japanese cuisine

05

Globally sharing the delicious flavors
particular to Tohoku and Niigata

33

Tohoku / Niigata Regional Sake Map

On behalf of the many partners involved with thispublication, it is my pleasure to present Special Food
Selections of Tohoku and Niigata, Japan - 2015.
Tohoku, the northeastern region of Japan s Honshu
Island, comprises six prefectures: Aomori, Akita, Iwate,
Yamagata, Miyagi and Fukushima. This area also has

Fine Jizake, made from local rice and water

long-standing, historical ties with neighboring Niigata
Prefecture, a relationship that continues today.
43

Meats

Producing delicious meats utilizing local resources

The unique delicacies featured here were selected by acommittee of culinary specialists and are all from the six
47

prefectures of Tohoku, as well as Niigata.

Noodles

A wide range of noodle dishes from various locales

It is a great pleasure to oﬀer these products for othersaround the world to enjoy. And we hope you will someday
visit our area to enjoy these delicacies directly at thesource, as well as appreciate the region s seasonal

50

Fruits & others

Fruits of outstanding taste and quality—popular athome and abroad

charms.
March 2015

Hiroaki Takahashi
Chairman
Tohoku Regional Advancement Center

User guide
The contents of this publication are provided byproducers, dealers, or related organizations, andchanges in price, production method or taste arepossible, as dictated by the circumstances ofeach producer or dealer. Please use the contact
information provided for timely, concrete
information on each product. Some providers may
be unable to offer service in English, so werecommend using Japanese when possible.
Checking the designated website URLs should
help in finding more information on the products
and on language issues.
Prices are listed as of publishing date, please beaware of chance of future changes.
Also, all sales are subject to 8% sales tax.

Seafood

07
Rice

19

Fermented
food

29
LegendAward-winning
product

English inquiries
welcome

Exports

Note: Please understand that the Tohoku Regional
Advancement Center will not be able to answer
questions or participate in business negotiations
regarding individual products.
*Reproduction is prohibited without permission

Tohoku and Niigata—treasure chests of foods
embodying the appealof Japanese cuisine
Japanese cuisine is a traditional food culturethat has been handed down among the Japanese.
In December 2013, washoku (Japanese cuisine) was designated as a UNESCO
Intangible Cultural Heritage, but it is not simply a genre of food. Washoku refers
to a traditional, food-related culture that not only encompasses a variety ofingredients and preparation methods, but also the underlying wisdom, creativity,and customs of the Japanese people. Elements including the selection of utensils,
the beauty of the presentation, and the spirit of hospitality are all important factors
comprising Japanese cuisine.

3

Numerous large fishing ports that catch avariety of fish are scattered throughout
Tohoku.
The greatest appeal of washoku is an abundance of foods,
many of which are produced in Tohoku and Niigata. Tohoku
and Niigata are located in the northeastern part of the mainisland of Honshu. It is surrounded by a rich naturalenvironment and has been known since long ago as a region
where agriculture and the fisheries industry flourish. In
particular, there are many large fishing ports scatteredthroughout the coastal areas of Tohoku prefectures where anarray of fish are caught all year long. There is also a
successful aquaculture industry that makes the most of thebountiful environment. It ships products, including
processed foods, to various places in Japan and is highly
valued for flavor and quality.

There is a growing number of producers
actively exporting products overseas.
There are also producers that export foods produced in
Tohoku and Niigata, and are establishing brand strength thatrivals overseas foods. For example, much of the sharkfin anddried abalone known as extravagant foods in Chinese cuisine
are imported from the Tohoku region. Recently, the demand
for foods from Tohoku and Niigata has grown as theheightened popularity of washoku has increased. There are
more producers actively engaging in overseas exports, andmore products are being developed to meet the needs ofvarious countries.

12

Globally sharing
the delicious flavors particular
to Tohoku and Niigata
The beef of Japanese Black cattle is said tobe the most delicious of all.

Various brands of pork have been createdthrough repeated selective breeding.

Beef from Japan is garnering the world’ s attention under
the name “wagyu” (Japanese beef), and Tohoku and Niigata
are famed beef producers. Wagyu refers to beef from purebred varieties of cattle with bloodlines tracing back to ancientJapan, and the quintessential example is Japanese Black cattle.
Beef from Japanese Black cattle is marbled with threads offat called sashi. It is said to be the tastiest of all beef. Also
popular is beef from the rare shorthorn cattle, raised
exclusively in Iwate Prefecture and a few other locales. It isappreciated by diners for the characteristic, delicious flavor ofhealthy, lean beef.

Tohoku and Niigata, which have a thriving livestockindustry, are also well known for pork and chicken. In
particular, recently there has been a focus not only on
selective breeding, but also on feed and the environment inwhich livestock are raised. There is a growing number offarmers taking the initiative to produce delicious meat. This
has resulted in the birth of various brands of pork in eachregion that are also highly regarded overseas. In addition,
many chicken brands raised in Tohoku and Niigata are
included in the brands driving the recent enthusiasm for
locally raised chicken, such as Hinai-Jidori in Akita Prefectureand Shamorock in Aomori Prefecture.

Beef dishes such as sukiyaki and shabu
shabu are also popular.
Along with the rise in popularity of wagyu overseas,
traditional ways of eating beef, unique to Japan, are drawing
attention. Sukiyaki is a dish in which thinly sliced strips ofbeef are simmered with other ingredients, such as vegetables
and mushrooms. The flavor of the vegetables slowly
simmered in a broth of soy sauce and sugar further draws out
the delicious flavor of the beef. Shabu shabu is a simple hot
pot dish in which very thinly sliced beef is dipped several
times in a pot of simmering broth. The flavor of the beef
itself can be fully enjoyed.

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6

魚食文化

Unique food traditions
have formed inregions surrounded byrich fishing grounds

Surrounded on all sides by oceans, Japan is one of the world’ s
preeminent fishing countries. Warm and cold ocean currents

collide in the oceans around Tohoku and Niigata to create

especially rich fishing grounds for varied fish species leading to
the development of unique seafood traditions in each area.

As a rule, ﬁsh are eaten in their entirety so nothing goes towaste

The history of seafood consumption in Japan is even longer than that of rice.
Researchers working in Tohoku and Niigata have found fish bones and shells,
as well as fish hooks made of animal bone, in shell heaps dating back more than
3,000 years. It has also been established that ancient Japanese not only roasted
and boiled fish, but also processed it by drying or smoking. A basic practice inthe seafood-related culture of Japan is to eat or use every part of the fish andshellfish. That cumulative knowledge and innovation has led to the richness ofJapanese food eaten today.

Utilizing a wide variety of seafood through unique processing
techniques

The central reason that seafood culture prospered in Japan is the rich variety offish species. While 90% of Norway’ s total catch is dominated by just 8 speciesof fish, Japan’ s catch is spread among as many as 28 fish species.
Approximately 57 kg of fish is consumed per person annually in Japan. This is
more than twice the level of fish consumption in the U.S., and is the 6th highest
in the world. Japanese also consume considerable amounts of seaweed andshellfish. Many areas scattered along the seacoasts of Tohoku and Niigata are
well known for marine products and have developed unique processing
techniques.

A ﬁsh-based diet contributes to the longevity of the JapanesepeopleSashimiFront to back・Red tuna
・Sea squirt
・Sea bream
・Kinka shime-saba (vinegared chub mackerel)・Scallops and salmon roe
・Abalone
7

Residents of the various coastal areas of Tohoku and Niigata have passed downa wide variety of traditional, local seafood dishes. Quite a few were the creationsof local fishermen, so one-of-a-kind flavors making the most of the merits theavailable seafood can be enjoyed. Research also shows that since fish has anabundance of nutrients, such as calcium, it can help ward off illness, and Japan’ s
fish-based diet is generally considered to be a major contributor to the longevityof the Japanese people.

Pole-and-line fishing unique to the Tsugaru
StraitSpecial Topic

Food Culture in Japan- Natural blessings and personal enterprise

Fish - Bluefin Tunafrom the Tsugaru Strait
Minmaya Fisheries Cooperative, Sotogahama-machi, Aomori Prefecture

Maintaining freshness through pole-and-line fishingand onboard processing
Tuna is one of Japan’s favorite fish. The bluefin tuna caught
in the Tsugaru Strait between Hokkaido and the main island of
Honshu is a high-grade fish with superb flesh.
This pinnacle of Japanese cuisine is provided by thefishermen of Minmaya on the Tsugaru Peninsula of Aomori
Prefecture with their unique pole-and-line fishing technique.

Wisdom and knowledge gained through a
tradition of fish consumption
Because Japan is an island nation surrounded by ocean, theJapanese people have consumed fish and seafood fromancient times. In the late Edo era (early 19th century), newdishes made with seafood began appearing, such as
nigiri-zushi (hand-formed sushi with seafood toppings),
tempura, and tsukudani (often small fish cooked in soy
sauce). Nigiri-zushi led to the development of preparation
methods that draw out the flavor of fish, including
shoyu-zuke (soy sauce pickling) and su-jime (vinegar
pickling). Other sophisticated techniques and tools were also
developed, such as the deba-bocho (a broad-bladed knife for9cutting bones) and sashimi-bocho (a thin knife for cleanly
cutting flesh). Distribution routes for raw fish developed, andwholesalers improved methods for determining freshness,such as checking eye color and cutting off the tail of a tuna tojudge its quality by the color and fat content.
Seafood culture in Japan involves techniques for catching fish
and wisdom accumulated through the everyday consumptionof fish that includes quality judgement, processing andpreparation methods. Today we enjoy the benefits of thisaccumulated wisdom as we experience the variety of ways
seasonal fish are prepared, including sashimi, sushi,
simmered fish, grilled fish, and deep-fried fish.

The Minmaya District in Sotogahama-machi, located at thenorthern tip of the Tsugaru Peninsula, is a fishing town
facing the Tsugaru Strait and Hokkaido beyond. Bluefin tunamigrate in the sea around Japan and arrive at the Tsugaru
Strait from July to December. During this period, fishermenin Minmaya catch the tuna with a unique pole-and-line
fishing method that uses fishing line wrapped around a
Styrofoam float with a single hook strung from the end of
the line. The fishermen usually bait the hook with live
Japanese common squid and wait for the tuna to bite. Whena tuna takes the bait, the fisherman reels in the line andconnects the fishing line to a winding machine that pulls thetuna onto the boat.
It is important to process the tuna immediately after thecatch to maintain freshness. After tuna are caught, their bodytemperature rises rapidly, with the flesh turning brown,
acidity increasing, and flavor deteriorating as time passes.
This deterioration is prevented with onboard processing. The
tuna’ s tail is cut off to drain the blood and a nylon rod isinserted from the tail end to make a hole through the headand destroy the central nervous system. The gills are then cut
off and intestines removed. Then the tuna is placed in ice
water. This process makes a considerable difference inmaintaining quality.

1

2

Packed in ice at port and delivered to market
in TokyoStaff from the fisheries cooperative await the arrival of thetuna boats and begin processing the fish as soon as they are
unloaded. After measuring the length and weight of eachtuna, the staff further cool the fish in a water tank containing
icy seawater sterilized with ultraviolet rays. Then each tuna isplaced in a special wooden box filled with ice for delivery.
Tuna are processed to maintain freshness the day they arecaught, shipped out the following day, and auctioned atmarket in Tokyo the next.
Satoru Kobayashi, section head of the Operations Section of
Minmaya Fisheries Cooperative, has been endeavoring to
improve the quality and recognition of Tsugaru Strait bluefin
tuna from Minmaya Port. “Bluefin tuna caught in winter areespecially tasty because they are fatty. Experienced
wholesalers rate our tuna highly, so we work with fishermen
to deliver high-quality tuna fulfilling their expectations.”

3

Healthy, tasty tuna
Nowadays, sushi is a popular dish in many countries. The
fatty meat of the tuna, called toro, melts in the mouth and isfull of flavor. This is because, unlike the fat in meat, the fat intuna flesh contains plentiful unsaturated fatty acid, which has
a low melting point. Moreover, it reduces triglycerides andcholesterol levels in the blood, and slows down the aging of
the brain. This is one of the reasons that those looking for
healthy foods are beginning to recognize the good taste andadvantages of eating tuna.

4①Tuna are brought into port after processing on the ship.
②Satoru Kobayashi endeavors to provide a high grade product.
③Wrapping fish in preparation for shipping.
④Delicious tuna sashimi from the Tsugaru Strait.

10

Miyagi

Sado Fisheries Cooperative /Sado-shi, Niigata

Miyagi Salmon

Sado Kanburi

Seafood

Miyagi Salmon is silver salmon specially selected for sashimi. The
water temperature along the northern coast of Miyagi Prefecture isparticularly well-suited to raising the widely farmed silver salmon,with its delicious fatty flesh and lack of strong smell. Miyagi
Salmon is also distinctive for the ike jime (brain pithing) processused to humanely paralyze the fish and maintain flesh quality rightafter it is hauled onto the boat. Rich in nutrients, including
vitamins A, B and D, and containing DHA and EPA, silver salmon
has been increasingly appreciated as a healthy food in recent years.

Buri, or Japanese amberjack, live in the temperate area spanning from
Hokkaido to Taiwan and are found all along the coast of Japan as theymigrate in pursuit of schools of mackerel. Around the middle ofNovember, when the winter pressure pattern strengthens and rumbling
thunder heralds coming snowstorms, Japanese amberjack traveling southfrom northern waters are caught in fixed fishing nets. These winteramberjacks, called kamburi, are carefully selected by the fishermen of
Sado Island for their fatty flesh with a clean aftertaste and the uniquely
delicious taste of wild fish caught at sea.

Contact us for pricing and other product information.
Available from May to July.

Contact us for pricing and other product information.

Miyagi Silver Salmon Promotion Conference (JF Miyagi)

Available from the end of November to February of the following year.

Kaisei 1-27, Ishinomaki-shi, Miyagi 986-0032
TEL : +81-225-21-5732 FAX : +81-225-21-5640 http://www.jf-miyagi.com/

Sado Fisheries Cooperative, Sado Kanburi Sales Promotion Council
Ryotsu-ebisu 98-90, Sado-shi, Niigata 952-0011
TEL : +81-259-27-3264 FAX : +81-259-27-3266

Chusui Aomori Chuo Suisan / Aomori

Niigata Namban Ebi Promotion Council

Kuro-Maguro (Bluefin tuna)

Niigata Namban Shrimp

Miyagi Fisheries Cooperative,
Economic Development Department

Hoya (Sea squirts)
Exports

Sea squirts are actively farmed along the coast of Miyagi Prefecture northof Kinkasan Island because the water temperature is particularly suitedfor their growth. Sea squirts have a unique taste and fresh aroma of thesea, and are delicious served as sashimi or in vinegared dishes. The peakdelivery season is from the middle of May to the end of August when
their sweet flavor and umami are at their best. Sea squirts are rich inglycogen, minerals, Vitamin E and other nutrients.
Contact us for pricing and other product information.
Available throughout the year.

Miyagi Fisheries Cooperative, Economic Business Department
The Tsugaru Strait lies between Hokkaido and the mainisland of Honshu. Warm and cold currents collide there tocreate an environment abounding in squid and othercreatures on which the bluefin tuna feeds. In autumn andwinter, high-quality bluefin tuna are caught and brought tothe fishing ports of Aomori Prefecture. While bluefin tunafrom the por t of O ma i s fa m ed fo r t h e d yn a m i cpole-and-rod fishing technique employed, bluefin tunafrom all of Aomori’ s ports is recognized for great taste
and freshness. Whether served as sushi, sashimi, or
topping a seafood rice bowl, bluefin tuna is an
exceptionally delicious choice.
Contact us for pricing and other product information.
Reference price: 30–100 kg for¥3,000–¥8,000 per kg until mid-December (taxexclusive; Aomori Market wholesale rate)*Market price may vary depending on size and quality of fish.
Best if used within 7 days (refrigerated, uncut). Available from
May to August in the Japan Sea area of Aomori Prefecture;
July to December in the Tsugaru Strait area.

Chusui Aomori Chuo Suisan Co., Ltd.
Oroshimachi 1-1, Aomori-shi, Aomori 030-0183
TEL : +81-17-738-1281 FAX : +81-17-738-5495 http://www.aochuu.co.jp/
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Kaisei 1-27, Ishinomaki-shi, Miyagi 986-0032
TEL : +81-225-21-5732 FAX : +81-225-21-5640

Though commonly called ama ebi in Niigata Prefecture,these deep-water shrimp are called namban ebi because
their color and shape resemble red peppers, called namban
in Japan (official names: hokkoku aka ebi, or Pandaluseous). They have a strong, sweet taste and unique texture.
Famous for their freshness, plumpness, and sweetness,
namban ebi are suitable for roasting, deep frying, steamingwith rice wine and serving as sashimi and sushi. In
addition, the shrimp heads are optimal for deep frying or
flavoring miso soup, while their eggs, flavored with salt orsoy sauce, are a great accompaniment for alcoholic drinks.
Contact us for pricing and other product information.
Note: Namban Ebi Gyoshoyu (shrimp seasoning from Niigataarea), Hanekko (live namban shrimp from Sado area), and Hisui
Musume (fresh namban shrimp from Joetsu area) are examplesof the many famous shrimp products of Niigata.
Available from September to June of the following year.

Niigata Namban Ebi Promotion Council
Bandaijima 2-1, Chuo-ku, Niigata-shi, Niigata 950-0078
c/o Niigata Fishery Cooperative Association
TEL : +81-25-244-6181 FAX : +81-25-244-6188
http://www.jf-net.ne.jp/nigyokyo/nanban/

Murakami-shi, Niigata

Nodoguro (Blackthroated seaperch)This high-quality fish is commonly known as akamutsu in Japan, but iscalled nodoguro in Niigata (literally, black throat) because its throat
appears noticeably black when it opens its mouth. It is mainly caught withdragnets along the prefecture’ s coast, but is also caught using long lines
in July and August when dragnet fishing is prohibited. Niigata Nodoguro
is famous for its freshness and beautiful orange color. The fish has fatty
white meat and a soft texture, and can be enjoyed in a variety of ways,
including raw (sashimi), grilled, and simmered.
Contact us for pricing and other product information.
Available throughout the year.

Niigata Fisheries Cooperative Association, Iwafune Port Branch
Iwafune-minatomachi 3144-21, Murakami-shi, Niigata 958-0058
TEL : +81-254-56-7107 FAX : +81-254-56-7371 http://www.iwafunegyokou.com
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IwateAwabi (Abalone)

Yamagami / Aomori-shi, Aomori

Chusui Aomori Chuo Suisan / Aomori

Hotate no Shojiki

Yamato Shijimi (Asian clams)

Seafood

Awabi, or abalone, are meaty, with a firm texture and rich taste.
The kelp and brown seaweed on which abalone feed thrive along
the Sanriku Coast where the Oyashio and Black Currents collide.
Iwate Prefecture is the largest producer of abalone in Japan. To
protect this resource, the harvest season is limited to November
and December. Dried abalone, known as Kippin Awabi, is
exported to China and Hong Kong.
Contact us for pricing and other product information.
Peak Harvest Period: November and December

Distribution Section, Agriculture,
Forestry and Fisheries Division, Iwate Prefecture
Uchimaru 10-1-5F (Prefectural government building), Morioka-shi, Iwate 020-8570
TEL : +81-19-629-5736 FAX : +81-19-651-7172 http://www.iwate-syokuzaiclub.com/

Iwate

Hotate-gai (Scallops)

Scallops grown in the nutrient-rich Sanriku Sea have an
adductor muscle that is large, soft and sweet. While they arefarmed and harvested throughout the year, the peak season
is from September to February. Major production centers
are Ofunato City, Rikuzentakata City, and Kamaishi City.
Hotate are grown in clear seawater and are mainly deliveredin the shell. While they can be eaten in various ways, they
are especially good served raw because these farmed
scallops do not contain sand.

These tender and tasty baby scallops from Mutsu Bay in
Aomori are boiled while fresh and frozen swiftly. The
company president is also a fisherman who is particular
about flavor and freshness. The product’ s great taste ismade possible by an integrated production system
spanning aquafarming to processing. These versatile
scallops go well with a variety of dishes and can be enjoyedeven without additional seasoning.

Contact us for pricing and other product information.

Hotate no Shojiki¥440 (200g), ¥740 (400g), ¥1,620 (1kg, tax exclusive)

Peak Harvest Period: From September to February of the following year.

Distribution Section, Agriculture,
Forestry and Fisheries Division, Iwate Prefecture
Uchimaru 10-1-5F (Prefectural government building), Morioka-shi,
Iwate 020-8570 TEL : +81-19-629-5736 FAX : +81-19-651-7172
http://www.iwate-syokuzaiclub.com/

Miyagi Fisheries Cooperative

Kaki (Oysters)
Oyster farming in Miyagi has a long history tracing back to thelate Edo era. Many Miyagi oysters are Magaki oysters—highly
nutritious oysters with firm meat, good texture, and rich flavor.
They are delicious eaten raw, but you can also enjoy them fried or
cooked in a stew. They are in season from October to March,when their higher fat and glycogen content improves their flavor
and nutritional value.
Contact us for pricing and other product information.
Best before date: Please check with seller. Store refrigerated.
Available from October to May of the following year.

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Aomori Prefecture boasts the largest total catch of Yamato
shijimi (Asian clams) in Japan, with production coming
mainly from two areas: Jusan Lake and Ogawara Lake. Asianclams contain a wealth of succinic acid, glutamine acid, andother substances that enhance flavor and make them aperfect ingredient in miso soup. The company carries out its
own resource management and is active in adopting tracking
and other systems to ensure flavor and quality.
Contact us for pricing and other productinformation.
Reference prices: July: Large ¥1,300/kg, Medium ¥1,000/kg,
Small ¥900/kg. February: Large ¥2,000/kg, Medium¥1,000/kg, Small ¥900/kg (Aomori Market wholesale rate, tax
exclusive).

Best if used within 540 days (frozen below -18 ℃ ). Available
throughout the year. This product should be thawed in the refrigerator
or at room temperature and eaten as soon as possible after thawing.

Peak Harvest Periods: Mid-April to July 10; August 21 toOctober 15 *Sales are actually possible throughout the year
since clams are also harvested from cultivated clam beds.

Yamagami Co., Ltd.

Chusui Aomori Chuo Suisan Co., Ltd.

Aza-okada 262-5, Oaza-aburakawa, Aomori-shi, Aomori 038-0059
TEL : +81-17-763-3380 FAX : +81-17-788-4481
http://www.yamazin.jp/

Oroshimachi 1-1, Aomori-shi, Aomori 030-0183
TEL : +81-17-738-1281 FAX : +81-17-738-5495
http://www.aochuu.co.jp/

Iwate

Ikura (Salmon roe)
Ikura, or salmon roe, from the Sanriku Coast is prepared by carefully
separating each salmon egg from the sac. In addition to being eaten raw,
ikura are pickled in soy sauce or preserved in salt. Ikura from Iwate are
known for being particularly large, so consumers enjoy the “pop” felt as
they eat these large-sized salmon roe. Full of seasonal flavor andcontaining EPA, DHA, and an abundance of other nutrients, ikura arecalled natural capsules of nutrition.
Contact us for pricing and other product information.
Store refrigerated (below 10℃). Available from October to December.

Miyagi Fisheries Cooperative, Economic Business Department

Distribution Section, Agriculture, Forestry and Fisheries Division, Iwate Prefecture

Kaisei 1-27, Ishinomaki-shi, Miyagi 986-0032
TEL : +81-225-21-5732 FAX : +81-225-21-5640

Uchimaru 10-1-5F (Prefectural government building), Morioka-shi, Iwate 020-8570
TEL : +81-19-629-5736 FAX : +81-19-651-7172 http://www.iwate-syokuzaiclub.com/
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Yamatomi / Ishinomaki-shi, Miyagi

Takasago Shoten /Aizubange-machi, Fukushima

Kinka Shime-Saba (Vinegared chub mackerel)
SeafoodThis product is made with large, fresh chub mackerel with thick,fatty flesh caught around Kinkasan Island. Because the backbone
is entirely removed by hand, excessive vinegar is not needed tosoften the bones. Instead, a mild flavor is achieved by marinating
the fish in a unique vinegar preparation. Excellent ingredients andtaste have established the popular Kinka mackerel brand. Lightly
roasted Aburi Kinka Shime-Saba (Roasted Vinegared Chub
Mackerel) is also available.

Nishin no Sansho-Zuke(Herrings in Japanese pepper sauce)
Exports

Kinka Shime-Saba¥600 each (120-140g, tax exclusive)
Best if used within 7 days (refrigerated) or 90 days (frozen).

Yamatomi Co., Ltd.

Akita Marugoto Kako / Akita-shi, Akita

Matsunami 1-15-5, Ishinomaki-shi, Miyagi 986-0028
TEL: +81-225-94-7770 FAX: +81-225-94-7780 http://yamatomi-isi.com/

Saikichi Shoten / Kesennuma-shi, Miyagi

Kin no Sanma(Golden pacific saury)Award-winning
product

Naturally Grown Tiger Puffer
Fresh Pacific saury is cooked in a salty-sweet soy sauce tosoften the meat and bones. Because the seasoning sauce isrepeatedly supplemented and reused, the natural umami
of the Pacific saury is concentrated. Pacific saury is caught
in the Sanriku area around October, when the fish havejust the right amount of fat. This product has received
three awards, including the Director General of theFisheries Agency Prize at the 62nd National Marine
Products Processed Foods Exhibition in 2014. It has an
excellent flavor loved by everyone, from children tosenior citizens.
Kin no Sanma (Golden Pacific Saury)¥750 (6 pieces/pack, tax exclusive).
Best used within 2 months. Store refrigerated, but can betransported at room temperature. Available throughout the year.

Saikichi Shoten
Hongo 6-11, Kesennuma-shi, Miyagi 988-0042
TEL : +81-226-22-0669 FAX : +81-226-23-2253 http://www.saikichi-pro.jp/

Akita Fisheries Cooperative AssociationHata-Hata Shottsuru-Boshi (Dried sandfish with fish sauce)
Hata-hata is a deep-sea fish living along the sandy sea bed. Akita
Prefecture boasts Japan’s largest catches of this sandfish, and it
has even been designated as Akita’s prefectural fish. Hata-Hata
Shottsuru-Boshi is made by soaking the fish in an aged (2 yrs.),
salty fish sauce called shottsuru, and then drying the fish
overnight to further draw out the umami. Light grilling is an easy
way to enjoy this delicious fish.
Hata-Hata Shottsuru-Boshi¥400 (200g, 7-9 pieces/pack, tax exclusive).

15

Since the Aizu area of Fukushima Prefecture is far fromthe ocean, dried herring from Hokkaido was a precious
source of protein in times past. Nishin no Sansho-Zuke, or
herring in Japanese pepper sauce, has been a treasured
local delicacy for generations. Takasagoya Shoten is a soy
sauce brewer with a history of more than 100 years.
Herrings are dried gradually to concentrate the flavor, thenmarinated in Japanese pepper and the company’s special
sauce made with Kintakasago Soy Sauce, Japanese cooking
wine, and brewed vinegar.
Nishin no Sansho-Zuke (3 pcs/bag)¥800 (tax exclusive)
Best if used within 50 days (store refrigerated).
Available throughout the year．

Takasagoya Shoten
Aza-furuichiotsu 141, Aizubange-machi, Kawanuma-gun, 969-6539
TEL : +81-242-83-2032 FAX : +81-242-83-0424
http://www.kintakasago.com/

Torafugu, or tiger puffer, is a highly prized fish in Japan,
and the waters off of Akita Prefecture are its northernmost
spawning grounds. Wild tiger puffer matures in cold
seawater and is popular for its solid flesh and strong flavor.
You can enjoy the fish’s firm texture when served as
sashimi, or in a hot-pot dish in which the slowly simmeringfish soaks up the flavor of the stock. Because May andJune are the spawning season, you can also enjoy its
delicious, soft roe during that period.
Tiger Puffer Sashimi (2 servings) ¥5,000
Tiger Puffer Hot-Pot (2 servings) ¥10,000
Tiger Puffer Sashimi and Hot-Pot Set (2 servings)¥14,000 (tax exclusive).
Available throughout the year. *Products delivered chilled tomaintain flavor. Consume as soon as possible for best taste.

Akita Marugoto Kako
Tsuchizaki-Kohoku 5-5-42, Akita-shi, Akita 011-0946
TEL : +81-18-847-2283 FAX : +81-18-857-2789
http://www.akita-fugu-shop.com/

Onozaki / Iwaki-shi, Fukushima

Kinmedai Sugatani and
Ryoshini no Tsumeawase(Alfonsin cooked whole and simmered fisherman’s style)
In Japan, people serve kinmedai, or alfonsin, on festive occasions. This
product is ready to serve after heating the package in boiling water for 9 to
10 minutes. The sauce is made with amino acid-rich rice wine. Immersing
the package in hot water allows the flavor to suffuse throughout the fish,
creating a well-seasoned fish simmered fisherman’s style. The special dishincludes the entire fish and is perfect for any memorable occasion.

Best if used within 120 days of production date (frozen below -18℃).
Available throughout the year.

Contact us for pricing and other product information.

Akita Fisheries Cooperative Association

Onozaki Co., Ltd.

Tsuchizakiminato-nishi 1-5-11, Akita-shi, Akita 011-0945
TEL : +81-18-845-1311 FAX : +81-18-846-5039 http://www9.ocn.ne.jp/˜atgyokyo/

Aza-shonaimachi 80-1, Taira, Iwaki-shi, Fukushima 970-8023
TEL : +81-246-23-4174 FAX : +81-246-21-2604 http://onozaki.net/

Best if used within 30 days (frozen). Available throughout the year.

16Yura Fishery Product Processing Factory,
Yamagata Prefectural Fisheries Cooperative /Tsuruoka-shi, Yamagata

Sakkuri Beni Ebi(Crispy red shrimp)

Onozaki / Iwaki-shi, Fukushima

Anko Nabe(Anglerfish hot-pot)

Iwate

Wakame (Brown seaweed)Award-winning
product

Seafood

Sanko Suisan / Oga-city, Akita

The Shonai Coast of Yamagata Prefecture is one of Japan’s
most famous sources of deep-water shrimp. Every winter,
these red-colored, firm-fleshed shrimp are caught there in
great numbers. Because their red color brings to mind thecolor of women’s lipstick, they are called beni ebi (redshrimp). Prepared by slowly drying fresh beni ebi caught
off of the Shonai coast, Sakkuri Beni Ebi is a safe, additive
free delicacy that is ready to eat and enjoy any time.

Anko, or anglerfish, is caught in abundance in the ocean
around Iwaki City. It is commonly said to be especiallydelicious from November to February when its liver grows
large. Anglerfish hot-pot is one of the characteristic winterdelicacies of Iwaki. This product includes both the fish anda soup prepared with the rich anglerfish liver, and caneasily be cooked at home. Simmer with Chinese cabbage,
green onion, Japanese radish, and other vegetables to easily
enjoy the taste of authentic Iwaki cooking.

Sakkuri Beni Ebi¥680 (30g/bag, tax included)

Contact us for pricing and other productinformation.

Best if used within 180 days. Away from direct sunlight, hightemperatures and humidity. Available throughout the year.

Best if used within 30 days (freezer, -18℃).
Available throughout the year.

Yura Seafood Processing Plant, Yamagata Fisheries Cooperative Association

Onozaki Co., Ltd.

Yura 1-8-10, Tsuruoka-shi, Yamagata 999-7464
TEL : +81-235-73-3722 FAX : +81-235-73-3688 http://www.kengyokyo.or.jp/

Aza-shonaimachi 80-1, Taira, Iwaki-shi, Fukushima 970-8023
TEL : +81-246-23-4174 FAX : +81-246-21-2604 http://onozaki.net/

Nagatoku / Murakami-shi, Niigata

Sake no Sake-Bitashi(Salmon marinated in rice wine)

17

Male salmon caught in autumn are carefully prepared using
a traditional hands-on process without preservatives oradditives. The salmon is exposed to cold winter winds andslowly shade-dried for about half a year until earlysummer—a process that concentrates and matures theumami taste. The salmon gain a special flavor not found inraw salmon, making it the perfect pairing for alcoholic
drinks. Sprinkle with Japanese sake or mirin (sweet ricewine) and marinate for several minutes to further boost its
flavor. This traditional food makes the most of the
Murakami area climate.

Wakame cultivated throughout the coastal region of Iwate
Prefecture is characteristically dark-colored, thick, andspringy with a nice, firm texture. Iwate, in fact, is thelargest producer of wakame in Japan, with its own
certification system stipulating factors such as salt content
and storage/management systems to ensure the quality of
Sanriku Iwate Wakame. Hayadori Wakame is wakame thathas been harvested early and appears from January to
February. It offers a rare taste available only in winter, fullof ocean flavor, and can be eaten in its entirety, including
the stems.
Contact us for pricing and other productinformation.
Available throughout the year.

Distribution Section, Agriculture, Forestry and
Fisheries Division, Iwate Prefecture
Uchimaru 10-1-5F (Prefectural government building), Morioka-shi,
Iwate 020-8570
TEL : +81-19-629-5736 FAX : +81-19-651-7172
http://www.iwate-syokuzaiclub.com/

GibasaThis popular food item has been eaten for many years in
Akita Prefecture and other areas. Officially termed
akamoku in Japanese (Sargassum horneri), the gibasa
seaweed that grows in the rough waves around the Oga
Peninsula is rich in nutrients and dietary fiber, and is said
to boost beauty and health. It has a mild sea scent andsomewhat slimy texture. It is most delicious when mixed
with vinegar and soy sauce, then placed on top of rice. It isalso widely used as a snack served with alcohol or as aningredient in miso soup.
Gibasa¥300 (200g, tax exclusive)
Best if used within 4 months (frozen). Available throughout theyear. *It can be eaten immediately after thawing.

Sanko Suisan Co., Ltd.
Aza-tateyama 122, Funagawaminato-sugoroku,
Oga-shi, Akita 010-0533
TEL : +81-185-27-2578 FAX : +81-185-27-2578
http://www.oganavi.com

Hayasukeya / Sado-shi, Niigata

Igoneri

English-inquiries
welcomeIgoneri is a local delicacy of Niigata Prefecture made with a seaweed called
egonori or igokusa. Igoneri from Sado Island is prepared by drying seaweed
in flat sheets and rolling them up. Removed from the package and cut into
pieces, it can be eaten “as is.” It is also often spread flat, cut in half andfinely sliced into 7 mm pieces, then mixed with chopped white scallion,
ginger, and soy sauce. While rich with the aroma of the sea, it is free of any
peculiar flavor, and can be enjoyed with your favorite seasonings.

Sake no Sake-Bitashi¥1,000 (60g/box or bag, tax exclusive)

Igoneri¥250 (2pcs, tax exclusive)

Best if used within 90 days at room temperature. Available
throughout the year. Note : Please eat while still fresh.

Best if used within 10 days (refrigerated). Available throughout the year. English
inquires welcome.

Nagatoku Co., Ltd.

Hayasukeya

Shiomachi 4-5, Murakami-shi, Niigata 958-0876
TEL : +81-254-52-6141 FAX : +81-254-52-7097 http://www.nagatoku.jp/

Sawane-sumiyamachi 37, Sado-shi, Niigata 952-1431
TEL : +81-259-52-6577 FAX : +81-259-52-3477 http://igoneri.com/

18

米食文化

Food traditions rich inregional flavor grownin tandem with delicious rice
Rice is the dominant staple food of Japan, and Tohoku andNiigata produce representative brands. The deliciousness ofJapanese rice is globally recognized, and the rich regional foodtraditions that have developed around rice are also attracting
attention.

Delicious Japanese rice has a springy, sticky texture and tastes
great even when cooled“Japonica,” the rice cultivated in Japan has a beautiful luster and softness whencooked. It is distinguished from “Indica rice,” of India, Thailand, etc., by its
springy, sticky texture. It pairs perfectly with the fish dishes that form the basisof Japanese cuisine and is even tasty when cooled, making it suitable for sushi,
onigiri (rice balls), and bento (boxed lunches). Among the varieties grown inJapan, rice brands from Tohoku and Niigata are known for their excellent taste
and high quality, and are widely exported to other countries.

Ingredients for takikomi gohan (ﬂavored rice) vary by season
and region

The central appeal of rice-related cuisine in Japan is the delicious taste of therice itself, but cooking rice with seasonal ingredients to make takikomi gohan is
also popular. In Japan, there is a tradition of cooking takikomi gohan forfestivals and celebrations. The ingredients used differ according to seasons andregions. The rice absorbs the soup stock and flavor of the ingredients to create avisually appealing dish with exceptional taste. Today, many types of takikomi
gohan have become well-known regional dishes.

Miso soup is an eﬀective source of daily nutrients

Rice dishes(front to back)・Harako rice bowl, with salmon and salmon roe
・Hokki rice bowl, with Sakhalin surf clams
・Rice seasoned and cooked with Shamorock chicken and shiitake・Mushroom rice with shiitake, shimeji, maitake, carrots, and deep-fried tofu
・Ukogi rice with edible five-leaf aralia
・Sakura rice with salt-preserved sakura blossoms
・Rice seasoned and cooked with scallops
19

The traditional Japanese meal is basically composed of one soup and three side
dishes. A meal consisting of rice, a bowl of soup, and three different dishes
provides a good balance of necessary nutrients. This traditional concept is still
utilized in menu planning today. An important component is miso soup. Miso
(soybean paste) is made from soybeans and is a valuable source of protein.
Adding different ingredients such as seaweed, shellfish, and vegetables not only
enhances the delicious flavor, but makes a minimal meal of cooked rice andmiso soup nutritious in itself.

Special Topic

Food Culture in Japan- Natural blessings and personal enterprise

Rice - Tsuyahime

Sagae Nishi-Murayama Agricultural Cooperative Association,
Sagae City, Yamagata Prefecture

A delicious new variety of rice
grown under strict production management
A new variety of rice called Tsuyahime was created in 2009 in
Yamagata Prefecture, a leading rice production region. It has
been favorably received for its whiteness and gloss, a goodaroma, sweetness, and just the right amount of stickiness. Its
production and consumption are steadily increasing.

of creating a variety that would surpass the highly regarded
Koshihikari. Tasty varieties of rice were repeatedly andcarefully selected, and generations were accelerated using
heated greenhouses. Each planted seedling was checked on
criteria such as disease resistance and yield, and rice wascooked at each stage to monitor taste and texture. Over aten-year period, these efforts led to the successful
development of an improved rice variety. Since full-scale
sales began in 2010, Tsuyahime has for five years runningbeen awarded the highest Special A taste-test rank by theJapan Grain Inspection Association.

1

Rice farmers employ advanced cultivation
methods and thorough quality management
Yamagata Prefecture has established cultivation guidelines tomaintain the quality of Tsuyahime. Prime locations in theprefecture are selected for suitability to cultivation according
to geographical conditions and climate, and only farmers witha proven cultivation record and appropriately sized rice fields
are officially certified as Tsuyahime growers. Chemicalfertilizers and pesticides are also restricted. Quality standards
dictate that the protein content of rice must be under 6.4%
because too much protein content makes the rice hard anddiminishes taste. Only rice fulfilling these conditions andpassing rigorous taste testing is certified for shipping as
Tsuyahime. Kikuo Tsuchiya, chairman of the Tsuyahime
Cultivation Research Association of the Sagae
Nishi-Murayama Agricultural Cooperative, welcomes thesestrict conditions and the hard work necessary to growTsuyahime. He has about 40 years of experience of working
with various varieties of rice, but says that Tsuyahime is thebest. “I’ m so glad to be able to grow the great-tasting
Tsuyahime. Doing my best to grow delicious rice isrewarding.” Like many Japanese, he spends extra time andenergy in pursuit of perfection. Though cultivation
conditions, such as fertilizer quantity, are predetermined, heobserves his rice plants daily and exercises ingenuity in avariety of ways, such as adjusting water quantity and/or
ripening period for weather conditions.

2

3

The great taste of Tsuyahime is well received
overseas

Rice is the foundation of modern
n JapaneseJapanfood culture
Rice is said to have been brought to Kyushu, Japan from
China about 3,000 years ago. Rice is suited to Japan’ s hot,humid climate, and stable amounts can be harvested andstored for long periods. Rice also contains nutritionallyvaluable carbohydrates and calories. For these reasons, its
cultivation eventually expanded north and east to the Tohoku
region. Tohoku became a leading producers of high-quality
rice due to long hours of sunshine in summer, wide,
day-night temperature swings and abundant water frommelting snow. Farmers have striven to produce good ricethrough selective breeding of rice plants and improved
cultivation techniques. The basic Japanese meal consists of
one soup and three side dishes. People use seasonal
ingredients from the mountains, land and sea, and enjoy
21

cooking methods that make the most of these ingredients. At
the heart of the meal is always great-tasting rice. Because theamylose content in the starch is lower than in long-grain
varieties, Japanese short-grain rice is soft, yet resilient andsticky when cooked. Its sweetness increases as it is savoredon the palate. This is why it never becomes tiresome evenwhen eaten every day.

Yamagata
aga Prefecture develops the delicious
Tsuyahime
Yamagata Prefecture recently developed a delicious newvariety of short-grain rice—Tsuyahime. Selective breeding ofrice is conducted throughout Japan in pursuit of even better
tasting rice, but the success of Tsuyahime is worth noting. Its
development started in 1998, when the Yamagata Integrated
Agricultural Research Center launched a project with the goal

Tsuyahime is also being exported and is gradually becoming arecognized brand in other countries. Societies with rice-eating
traditions, as in Hong Kong, Taiwan, China, and Singapore,
appreciate great-tasting, consistently high quality rice, andTsuyahime is being sold in luxury department stores andserved in Japanese restaurants. Yamagata Prefecture will soon
engage in business negotiations in Japan and overseas toexport Tsuyahime to the EU countries. Hideki Ota, from theAgriculture, Forestry and Fisheries Department No. 6
Industry Promotion Division, is strongly committed to histask, saying, “It’ s important that other countries get to know
about healthy and tasty Japanese cuisine, and its key
component—rice. We want to increase our exports bybuilding a relationship of trust with foreign partners.”

4①Kikuo Tsuchiya proudly dedicates himself to rice growing.
②Area of origin and cultivation methods are printed on the bag.
③Hideki Ota is passionate about his work promoting the export ofJapanese rice.
④Hideaki Kobayashi and Yusuke Murayama talk about thedevelopment and sale of rice varieties.

22

JA Pearl Line Fukushima

JA ZEN-NOH Akita

Ten no Tsubu

Akita Komachi

Ten no Tsubu, or Grains from Heaven, is a new variety of paddy-field ricedeveloped by Fukushima Prefecture over 15 years. The name is derived fromthe vision of ears of rice robustly stretching straight toward the skies that yield arich harvest through blessings from heaven. With a glossy sheen and uniform
grains, this rice has a firm texture and is notable for its excellent taste when hotor cool. This variety is excellent for making sushi, fried rice, takikomi gohan(rice seasoned and cooked with various ingredients), and rice bowl dishes.

Akita Komachi is an exemplary brand of rice from Akita Prefecture, one of thefamous rice-producing regions of Japan. It has received the highest taste-test
ranking of “Special A” several times. The name, Akita Komachi was chosen inhonor of Ono no Komachi, a female poet from the Heian Era who was bornin Yuzawa, Akita and said to be a very beautiful woman. This rice has excellent
translucence, luster, and fragrance, and a springy texture. Other significant
merits are its stable quality and yield amount. It has also been gaining
popularity overseas.

Exports

Contact us for pricing and other product information.
Available throughout the year. Note: Fukushima Prefecture conducts stringent testing
for radioactive materials on all bags of unmilled rice. Bags of polished rice are soldwith a sticker certifying that the contents have passed such testing.

JA Pearl Line Fukushima Co., Ltd. Pearl Rice Division

Rice

HitomeboreAward-winning
product

Available throughout the year.

Rice Marketing Section, Rice Department, JA ZEN-NOH Akita
Aza-kamiyashiki 295-53, Terauchi, Akita-shi, Akita 011-0901
TEL : +81-18-845-8040 FAX : +81-18-880-1571 http://www.ak.zennoh.or.jp/

Aza-nishinakajima 40-9, Hiwada, Koriyama-shi, Fukushima 963-0534
TEL : +81-24-958-6311 FAX : +81-24-958-2886 http://pearl-line.jp/

JA ZEN-NOH Iwate , Pearl Rice Miyagi

Contact us for pricing and other product information.

Hitomebore brand rice is primarily produced in Iwate and Miyagi andis a favorite throughout Japan for its great taste, aroma, and stickiness.
Hitomebore from southern Iwate has received the highest rank of“Special A” 20 times in taste tests carried out by the Japan Grain
Inspection Association. Miyagi emphasizes growing delicious rice while
preserving its rich rural environment, and Hitomebore from Miyagi isfamed as an environmentally friendly rice grown with less than half thepesticides and chemical fertilizers used in conventional methods.

JA ZEN-NOH Niigata

Koshihikari
ZEN-NOH Life Support Yamagata

Tsuyahime

Contact us for pricing and other product information.
Store refrigerated (below 10℃). Available throughout the year.

(Iwate)Junjomai Rice Marketing Section,
Rice Department, JA ZEN-NOH Iwate
Odori 1-2-1, Morioka-shi, Iwate 020-0022
TEL : +81-19-626-8644 FAX : +81-19-624-4822 http://www.iwate-kome.jp/
Exports

Contact us for pricing and other product information.

(Iwate)Store at room temperature (in a cool and dark place if possible). Available throughout the year.

Pearl Rice Miyagi Co., Ltd.
Hitomebore from Iwate.
The package design vary by
selling agency.

Hitomebore from Miyagi.
(Environmentally Friendly
Rice)

Maino 2-8-2, Taiwa-cho, Kurokawa-gun, Miyagi 981-3419
TEL : +81-22-345-2660 (Sales Department Planning Division)
FAX : +81-22-344-1652 Available throughout the year.

JA ZEN-NOH Aomori

Tsugaru Roman
The Tsugaru region in western Aomori Prefecture has a great expanseof fertile soil and is known for producing exemplary rice of the
Tohoku region. During the rice growing season—May to October—
Aomori’s long hours of sunlight yield reliably high quality rice.
Tsugaru Roman is a popular Aomori brand that strikes a goodbalance between stickiness and flavor and goes well with Japanese
foods such as sushi and other fish dishes.
Contact us for pricing and other product information.
Available throughout the year.
Exports

23

Sales and Planning Section, JA ZEN-NOH Aomori
Higashi-ono 2-1-15, Aomori-shi, Aomori 030-0847
TEL : +81-17-729-8643 FAX : +81-17-762-1076 http://www.am.zennoh.or.jp

In 1956, Niigata Prefecture was the first in Japan todesignate a recommended variety of rice–Koshihikari–and
has encouraged its development in pursuit of better
quality, taste, and reduced use of pesticides. Niigata isproud to boast the highest production of Koshihikari inJapan. Because of its stickiness and springy texture, you
can enjoy its delicious taste immediately after cooking or
upon cooling. Its unique sweetness, stickiness, gloss whenfreshly cooked, and aroma have made It a favorite ricebrand in Japan.
Contact us for pricing and other product information.

Tsuyahime is a tasty brand of rice based on a paddy-fieldrice variety cultivated in the Meiji era. Developed over a
period of 10 years by Yamagata Prefecture, the rice isgrown in a rich natural environment featuring naturalmineral water flowing from the beech tree forests of theThree Mountains of Dewa, and is characterized by its large
grains, white sheen, delicious flavor, excellent aroma, andstickiness. Tsuyahime has achieved outstanding results intaste tests, and its beautiful gloss and sweetness whenfreshly cooked is exceptional.

Available throughout the year.

Contact us for pricing and other product information.

Comprehensive Action Section, Rice and Cereal
Department, JA ZEN-NOH Niigata

Available until March or April (till sold-out).

Yamada 2310-15, Nishi-ku, Niigata-shi, Niigata 950-1193
TEL : +81-25-232-1530 FAX : +81-25-232-1529
http://www.nt.zennoh.or.jp/

Nagaoka-kita 4-7-18, Tendo-shi, Yamagata 994-0062
TEL : +81-23-655-6222 FAX : +81-23-655-6223
http://z-lsy.co.jp/index.html

ZEN-NOH Life Support Yamagata

24

Saito Shoichi Shoten / Akita-shi, Akita

Marui Seimai Kojo (Marui Rice Mill) / Towada-shi, Aomori

Kiritampo & Hinai-Jidori Soup

Pon-Gashi (Puffed snacks)

Kiritampo is rice pounded with a pestle to make it more sticky, then wrappedaround a wooden skewer and roasted. Kiritampo hot-pot is a traditional dish of
Akita Prefecture in which kiritampo is simmered in a soup made with
Hinai-jidori chicken. Packaged in a vacuum-sealed pouch for long-term storage,
this product allows the traditional taste of homemade cooking to be enjoyedanytime. A unique soup preparation method makes the most of the refined, richflavor of Hinai-jidori chicken, and the soup can also be used in dishes such asudon noodles, soba noodles, and other simmered dishes.

Pon-Gashi is a puffed snack made by pressurizing ingredients such as rice,
black soybeans, and buckwheat. Crispy and sprinkled with sugar, Pon-Gashi’ ssimple taste brings out the flavor of the ingredients, and it is actually used as ahandy ingredient in some European cooking. The black soybean Pon-Gashi isparticularly rich in nutrition and gaining attention as a healthy food.
Rice (80g), Brown rice (40g), Buckwheat (26g): ¥100 for eachBlack beans (150g): ¥150 (all tax exclusive)
Best if used within 6 months (store at room temperature).
Available throughout the year. Store away from direct sunlight, hightemperatures and humidity.

Kiritampo: ¥630 for 5 pcs, packed in retort pouch.
Hinai-Jidori Soup: ¥230 (200ml, tax exclusive)

Rice*Prices may vary depending on the weight and expiration date of the products.
Recommended use-by period: Kiritampo - 120 days from production date (roomtemperature); Hinai-Jidori Soup - 1 year from production date (room temperature).

Marui Seimai Kojo Inc.
Aza-nagakogi 22, Oaza-osaka, Towada-shi, Aomori 034-0041
TEL : +81-176-23-2514 FAX : +81-176-23-1005 http://www.conaya.com/

Exports

Saito Shoichi Shoten Y.K.
Nanshinmachi 34-13, Narayamajo, Akita-shi, Akita 010-0035
TEL : +81-18-835-3673 FAX : +81-18-835-3607 http://www.kiritanpo.com/

Sakura Confectionery / Shibata-shi, Niigata
Miyagi no Arare / Watari-cho, Miyagi

Award-winning
product

Exports

Arare
Miyagi no Arare, or Miyagi rice crackers, are made with a traditional
method using Miyakogane, a variety of glutinous rice promoted by Miyagi
Prefecture, that is grown and harvested in the company’ s own rice paddies.
First, the cooked glutinous rice is sun dried to maintain its original flavor,
then slowly baked to create rice crackers that are soft with a refined
texture. Select local farm and fishery products are used for flavoring.

Exports

Since its foundation in 1950, Sakurado Ltd. has been producing authentic ricecrackers. The company uses only glutinous rice cultivated under contract by farmers
in Niigata Prefecture, and carefully selects other ingredients from throughout Japan.
It then handles the entire production process–from rice polishing and flavoring topackaging–at its own factory. All products make the most of Niigata’s delicious rice,including its cherry blossom-shaped arare produced only in spring, and its okaki
crackers made with western flavors. Recently, rice crackers are also becoming
popular in foreign countries as a healthy snack.
Contact us for pricing and other product information.

Miyagi no Arare From ¥390 (tax exclusive)
Best if used within 90 days. Store at room temperature. Available throughout the year.

Store away from high temperatures and humidity.
Note : Please contact the company for information on allergens.

Miyagi no Arare Co., Ltd.

Sakura Confectionery Co., Ltd.
Nishizonocho 1-11-22, Shibata-shi, Niigata 957-0058
TEL : +81-254-22-2131 FAX : +81-254-22-3589 http://www.sakura-do.jp/

Fukita 51, Okuma-kashima, Watari-cho, Watari-gun, Miyagi 989-2371
TEL : +81-223-34-1417 FAX : +81-223-34-8011 http://miyaginoarare.co.jp/

Mebukiya (Iwate Abe Seifun) / Hanamaki-shi, Iwate

Mochi Dishes (Rice cake dishes)

Hoshino Honten / Nagaoka-shi, Niigata
Award-winning
product

In southern Iwate Prefecture, there has long been a tradition of making mochi(rice cakes) during ceremonial occasions and seasonal festivals. It is said that
there are as many as 300 varieties of mochi. Mebukiya is known for its frozen
rice cakes and frozen Japanese sweets, and sells a series of select rice cakes
made with a natural, simple tastes using traditional methods without any
preservatives or chemical seasonings.
An assortment of 4 varieties of rice cakes (walnut, sesame,
bean paste, and green soybean paste) ¥1,650 (tax exclusive)
Best if used within 365 days from date of production (when frozen at -18°C or below).
Thaw at room temperature (25℃ for approx. 2 hrs.). Consume immediately after thawing.
Available throughout the year

25

Arare made from Rice grown in Niigata Prefecture

Koshi no Tenkei (Freeze-dried miso soup)
Koshi no Tenkei freeze-dried miso soup contains Echigo Miso (a type ofsoybean paste) and rice from Niigata Prefecture. All other ingredients, such as
spinach, green onion, and brown seaweed, are also produced in Japan. Freeze
drying maintains the color and flavor of ingredients, and locks in there andnutrients. Just add hot water to prepare a cup of tasty miso soup. It can be
stored for long periods at room temperature, which makes it ideal to keep on
hand for times of emergency/disaster.
Koshi no Tenkei (Freeze-dried Miso Soup)¥170 per bag, ¥800 for 5 bags (tax exclusive).
Best if used within 12 months (store at room temperature). Available throughout the year.

Mebukiya (Iwate Abe Seifun Co., Ltd.)

Hoshino Honten Co., Ltd.

Kochi 3-85-1, Ishidoriya-cho, Hanamaki-shi, Iwate 028-3101
TEL : +81-198-45-4880 FAX : +81-198-45-4887 http://www.mebukiya.co.jp/

Settaya 2-10-30, Nagaoka-shi, Niigata 940-1105
TEL : +81-258-33-1530 FAX : +81-258-35-8226 http://www.hoshino-honten.jp/26

JA ZEN-NOH Aomori

Yamayo / Hachinohe-shi, Aomori

Nagaimo no Gohan-Ryori

Ika-Sashi Matsumae-Zuke

Nagaimo, or Chinese yam, is a highly nutritious vegetable containing protein
and numerous minerals, and vitamins. It is known for its tenderness and easeof cooking. Aomori Prefecture is Japan’s largest producer of nagaimo, which arealso exported overseas. The most popular way to serve it is grated and spread
atop rice, but it is also delicious sautéed in butter or as an ingredient in dishes
such as sushi and deep-fried chicken, and butter sauté.

Hachinohe Port in Aomori Prefecture brings in the largest haul ofsquid in Japan. Matsumae-Zuke is a traditional food, generally madeby finely chopping dried squid and dried kelp, then pickling them in a
mixture of soy sauce and mirin (sweet Japanese cooking wine) alongwith herring roe, carrots, and other ingredients. Ika-Sashi
Matsumae-Zuke is made with an abundance of fresh, raw squid from
Hachinohe Port, as well as two types of carefully selected kelp. It isgreat served with rice and alcoholic beverages.

Contact us for pricing and other product information.

Ika-Sashi Matsumae-Zuke ¥300 (150g, tax exclusive)(Rice dishes with Chinese yam)

Best if used within a month of shipping (refrigerate at 5℃). Available from November
to September of the following year.

Vegetable and Flower Section, JA ZEN-NOH Aomori

Rice

Higashi-ono 2-1-15, Aomori-shi, Aomori 030-0847
TEL : +81-17-729-8645 FAX : +81-17-762-1077 http://www.am.zennoh.or.jp/

Exports

Best if used within 6 months (store in freezer). Available throughout the year.

Yamayo Co., Ltd.
Koyo 4-10-24, Hachinohe-shi, Aomori 031-0801
TEL : +81-178-24-3211 FAX : +81-178-24-1783 http://www.yamayo.info/

Tomoya Aomori Factory / Aomori-shi, Aomori

Hoshino Honten Co., Ltd. / Nagaoka-shi, Niigata

Hotate Takikomi Gohan no Moto

Echigo no Kagura Namban Miso

Mutsu Bay, central Aomori Prefecture, is a center of scallop farming andboasts Japan’ s second largest catch after Hokkaido. Scallops from Mutsu
Bay have a rich sweetness and large adductor muscle. Hotate Takikomi
Gohan no Moto makes the most of these scallops’ delicious flavor.
Containing plentiful scallop meat and scallop extract, the contents of eachpack are simply mixed with rice and cooked to produce a delightful dish.

The Setaya area of Nagaoka City, Niigata Prefecture has been known since theEdo era for its brewing industry producing miso, soy sauce, and rice wine.
Kagura Namban Miso is fermented soybean paste with a home-style flavor
passed down from the historic Echigo Province of Niigata. Excellent pairedwith white rice, Kagura Namban is characterized by a clean, salty flavor and gets
its name from its rough appearance, somewhat similar to the masks used in the
traditional dance ritual called kagura. The main ingredient, Tenkei Kuramoto
Miso, is a white Echigo miso that strikes a harmony between the umami ofsoybeans and the fresh sweetness of rice malt.

Hotate Takikomi Gohan no Moto (Scallop rice mix)
¥555 per pack (230g mix for 3 cups uncooked rice, tax exclusive).
*Ingredients: scallops, scallop extract, carrots, Japanese radish, wood ear, himetakebamboo shoots, burdock root, soy sauce, salt, etc.
Best if used within a year (store at room temperature). Available throughout the year.

Echigo no Kagura Namban Miso ¥600 (100g / bottle, tax exclusive)
Best if used within 6 months. Store at room temperature. Available throughout the year.

Tomoya Co., Ltd. Aomori Factory

Hoshino Honten Co., Ltd.

Aza-okitsu 257-10, Oaza-nishitazawa, Aomori-shi, Aomori 038-0057
TEL : +81-17-788-0777 FAV : +81-17-788-7142 http://aomoritomoya.co.jp/

Kawamatamachi Agriculture Promotion Corporation /Kawamatamachi, Fukushima

Michinoku / Hanamaki-shi, Iwate

Kawamata Shamo Jidori Gohan no Moto

Kinkonzuke

Kawamata Shamo is a local variety of chicken selected and certified as a
Fukushima Prefecture Brand Certified Product (specialty products withpromise for boosting the local economy). It is most notable for its rich taste
and perfect plumpness. Each pack contains Kawamata Shamo meat, broth, andother ingredients such as bamboo shoots, oyster mushrooms, shiitake
mushrooms, and burdock root. Just add the mix to rice and cook for a tasty
dish for your family.

Kinkonzuke are traditional pickles that have been made in Iwate Prefecture
for ages. To make these pickles, burdock root, carrots, and perilla leaves arerolled up in a sheet of kelp, stuffed inside a hollowed out gourd, and pickled
in an unrefined soy sauce mixed with soybean paste. The vegetables arepurchased from selected farmers, and the pickles are rolled by hand. Though
they take time to make, the sliced pickle rolls can be called a work of art.

Kawamata Shamo Jidori Gohan no Moto (Jidori rice mix)
¥649 per pack (270g mix for 3 cups uncooked rice, tax exclusive).

27

Settaya 2-10-30, Nagaoka-shi, Niigata 940-1105
TEL : +81-258-33-1530 FAX : +81-258-35-8226 http://www.hoshino-honten.jp/

Award-winning English-inquiries
product
welcomeSliced Kinkonzuke ¥378 (120g, tax included)
Golden Kinkonzuke ¥756 (170g, tax included)

Best if used within 18 months. Store at room temperature. Available throughout the year.

Best if used within 4 months (stored at room temperature). No preservatives areused, so consume within 10 days of opening package.
Available throughout the year.

Kawamatamachi Agriculture Promotion Corporation

Michinoku

Aza-awafukuji 8, Kotsunagi, Kawamata-machi, Date-gun, Fukushima 960-1402
TEL : +81-24-566-5860 FAX : +81-24-566-5083 http://www.kawamata-shamo.com/

Nishimiyanome 11-88, Hanamaki-shi, Iwate 025-0002
TEL : +81-198-26-2250 (main) FAX : +81-198-26-5140 http://www.michinoku.co.jp/28

From front, left to right・Oysters marinated in olive oil
・Steak with miso flavor
・Dried persimmon and cheese
・Ika ninjin (squid and carrot pickles)
・Perilla rolls, seasoned with miso
・Pickled vegetables (seisai, iburi-gakko, chinese cabbage)
・Scallops cooked in their own shells with miso, egg, and green onion

発酵食文化

Dishes using fermented ingredients

Various fermented foods
were preparedfor severe winters

Fermented foods are prepared utilizing the activities of

microbes and enzymes. They were originally developed topreserve foods for long periods. Residents of Tohoku andNiigata developed and passed down a wide variety offermented foods for use through the severe winters.

Fermented foods play an important supporting role inJapanese cuisine
Fermented foods in Japan are notable for the use of rice malt to cause
fermentation. Rice malt, or koji, is a microbe called aspergillus oryzae that grows
on rice, wheat, soybeans, or other cereals. The seasonings that create the richflavors of Japanese cuisine—miso paste, soy sauce, sake, Japanese-style vinegar,
and mirin (a sweet cooking wine)—are all made with rice malt. In addition,
natto, made with natto bacteria and pickles made with lactic acid bacteria arealso typical fermented foods in Japan. Tohoku and Niigata are well known for
an abundant variety of pickles.

Fermenting techniques that further extract the merits of foods
Fermentation not only extends shelf life; it also boosts fragrance and flavor andadds nutrients through enzymes produced during fermentation. It is also said
that fermentation improves the rate at which nutrients are absorbed into thebody. In recent years, regional specialty foods utilizing the merits offermentation have been gathering attention, and are actively being developed
and marketed in Tohoku and Niigata.

Brewing unique sake with carefully selected rice and water
Fermentation techniques also greatly influence the taste of sake (Japanese ricewine). Both rice malt and yeast are used in fermentation. The rice malt
transforms rice starch into sugar, and the yeast consumes the sugar during
alcohol fermentation. Since both fermentation processes must be achieved
simultaneously, sake brewing is said to be one of the most difficult brewing
processes in the world. Each sake brewery in Tohoku and Niigata carefully
selects rice and water, and employs unique brewing techniques to produce
original, great-tasting sake.

29

flowing from the surrounding mountains. We selecthigh-quality ingredients, and the skilled, master brewers of
Aizu craft delicious sake by extracting the fragrance, flavor,
and richness from those ingredients,” says Kiyoaki Kanetani,
director of Suehiro Sake, as he explains the company’ s
approach to sake brewing. The brewer’ s rice used by thecompany is cultivated by approximately 100 selected local
farmers, some of whom follow the national JAS (Japanese
Agricultural Standard) regulations regarding organic farmingthat includes avoiding the use of genetically modified seeds,
chemical fertilizers, and pesticide. Ducks are released into therice paddies to naturally control unwanted weeds and provide
organic fertilizer through their droppings. Because 80% ofsake is the water added when preparing yeast and the main
fermenting mash, the quality of the water used in brewing
significantly influences the taste. For best results, two typesof groundwater are used in brewing Suehiro sake—hardwater flowing through limestone and soft water originatingfrom virgin beech tree forests.
Special Topic

Food Culture in Japan- Natural blessings and personal enterprise

Sake - The Essence ofa Culture of Fermentation
Suehiro Sake Co., Ltd., Aizu-Wakamatsu City, Fukushima Prefecture

Superb taste created by master brewers
with local rice and water
The Aizu area in Fukushima Prefecture is situated in a basin
where the weather is hot and humid in summer and cold andsnowy in winter, but it is blessed with good quality rice andwater. Since its foundation in 1850, Suehiro Sake has been
focused on making the most of the local climate and resources
to produce delicious sake (Japanese rice wine).

Fragrant sake produced through a unique
brewing method
Sake is a brewed beverage made from rice and water. Rice
malt is added to steamed rice. Enzymes convert the starch in
the rice to sugar, and the mixture is fermented with yeast.
Unlike the process for making wine and beer, the conversion
to sugar and fermentation occur simultaneously. An ancient
document from the Heian era (10th century) describes amethod almost identical to the one used today. In the Edo
era (17th century), when sake was first distributed to thegeneral public, the number of sake brewers and level ofbrewing expertise both increased. Since then, brewers havecontinued this development, brewing rice wines reflecting the31

climate and culture of each area. Many people enjoy sake andseasonal foods at fun gatherings celebrating the changing
seasons. Terms for the drinking done on these occasions
include hanami-zake (drinking sake while viewing cherry
blossoms), tsukimi-zake (drinking sake while viewing the fullmoon) and yukimi-zake (drinking sake while viewing snowy
scenes). Sake is essential to occasions where friendships are
deepened.

Sake from Aizu is made from rice grown bycontract farmers and pure natural water

1

Craftsmen employ their expertise in producing
various types of sake
Skilled master brewers produce high-quality sake from rice
and water. The brewing process must be adjusted toaccommodate the subtle differences in rice quality andclimate each year. Master brewers leverage knowledge
accumulated through years of experience to produce, forexample, the refined taste of Gensai sake, integrating
sweetness and acidity. In brewing sake, it is necessary to
remove the rice’ s outer protein layer, with its unpleasanttaste, and polish the rice grain down to approximately
35%–70% of its original size, leaving the rice core, with its
abundant starch content. To brew Gensai, the rice is polished
to remove 35% of the outer grain and is then fermented at
low temperature for a longer-than-usual 30 days. This sake isa work of art created through the skill and technique ofmaster brewers. Suehiro Sake also produces a variety of othersake types, such as Dai-Shizen made with organic rice, Yumeno Ka made with brewer’ s rice and yeast developed in
Fukushima Prefecture, and Suehiro, which is best served
warm.

2

3

Sake and Japanese cuisine served inrestaurants overseas
Ken is a popular sake from Suehiro Sake exported to Canada,
the U.S., Taiwan, and other countries. Although the brewing
process is similar to that of Gensai, it has a more refreshingflavor. It is served in Japanese restaurants and sushi bars inmany countries. In addition, Suehiro, a junmaishu sake (madewithout adding distilled alcohol), was awarded a gold medalin the junmaishu sake category in the International Wine
Challenge of 2007. Hidetoshi Itabashi, head of the Marketing
Section, says, “Nowadays, we can distribute our products
chilled, so they arrive without any change in taste. Sake is thebest partner for Japanese foods. I hope that people try
various types of sake to find what they like and flavors ofwhich they’ ll never tire.”

4①The brewery's traditional main building is over 100 years old.
②Sake in the warehouse, awaiting shipping.
③Hidetoshi Itabashi and Seimei Kanaya discuss the sakeproduced in Aizu.
④Different types of sake are crafted using varying techniques andadjusting fermentation and aging periods.

“Sake is brewed where rice is grown. In our area, we havesuitable rice, and there is an abundance of underground water
32

Fine Jizake, made from local rice and water
Jizake (local sake) is created using the rice and water of a particular region.
Currently, Tohoku and Niigata have around 320 sake breweries, each with theirown unique production methods. Local producers are increasingly exporting tointernational markets, bringing the local sake experience within reach for manyaround the world. We proudly introduce some of these fine products here.

Major Types of Japanese Sake
Made from rice milled to 60% or less, rice malt, water, anddistilled alcohol, ginjo-shu is handmade using traditional
production techniques. A fragrant aroma and a clean, elegant
flavor are its hallmarks. There is also the premium
daiginjo-shu, which is made from rice milled to 50% or less.

AKITA❶ Nanbu Bijin Co., Ltd.

⓭ Suehiro Sake Co., Ltd.

Nisshin-machi 12-38, Aizuwakamatsu-shi 965-0861
TEL. +81-242-27-0002 http://www.sake-suehiro.jp

Aza-futsuka-machi 9, Nagano, Daisen-shi 014-0207
TEL. +81-187-56-2121 http://www.hideyoshi.co.jp

Main Brand: Nanbu Bijin

Main Brand: Suehiro, Gensai

Main Brand: Hideyoshi❷ Asabiraki Co., Ltd.

⓮ Hanaharu Shuzo Co., Ltd.

Aza-omimae 24-1, Oaza-nakashigo, Kozashi-machi, Aizuwakamatsu-shi 965-0065
TEL. +81-242-22-0022 http://hanaharu.co.jp

Aza-ishiwaki 53, Ishiwaki, Yurihonjo-shi 015-0011
TEL. +81-184-22-0536 http://www.yukinobosha.jp

Main Brand: Asabiraki

Main Brand: Hanaharu

Main Brand: Yuki No Bosha❸ Hamachidori Co., Ltd.

⓯ Minenoyuki Shuzojo Co., Ltd.

Aza-sakuragaoka 1-17, Kitakata-shi 966-0802
TEL. +81-241-22-0431 http://minenoyuki.com

Tamachi 2-1-11, Yuzawa-shi 012-0844
TEL. +81-183-73-3155 http://www.fukukomachi.com

Main Brand: Hamachidori, Senninkyo

Main Brand: Minenoyuki, Kura

Main Brand: Fukukomachi❹ Suisen Shuzo Co., Ltd.

⓰ Yamatogawa Shuzoten Corp.

Aza-teramachi 4761, Kitakata-shi 966-0861
TEL. +81-241-21-1500 http://www.yauemon.co.jp

Aza-amagasawa 83-1, Tochiya, Daisen-shi 014-0801
TEL. +81-187-63-1224 http://www.igeta.jp

Main Brand: Suisen, Kohrin

Main Brand: Yauemon

Main Brand: Dewatsuru, Yamatoshizuku, Kariho❺ Hishiya Shuzoten Co., Ltd.

⓱ Kaito Otokoyama Shuzo

Aza-kuboi 785, Nakaarai, Minamiaizu-machi 967-0005
TEL. +81-241-62-0023 http://otokoyama.jp

Aza-iizuka 34-1, Iizuka, Iitagawa, Katagami-shi 018-1504
TEL. +81-18-877-2100 http://www.kodamajozo.co.jp

Main Brand: Senryo Otokoyama

Main Brand: Kaito Otokoyama

Main Brand: Taiheizan, Tenko, Kimotojunmai❻ Akabu Shuzo Co., Ltd. (Fukkatsu-Gura)⓲ Kinsuisho Shuzoten Co., Ltd.

Kitaiioka 1-8-60, Morioka-shi 020-0857
TEL. +81-196-81-8895 http://www.akabu1.com

Main Brand: Hama Musume

MIYAGI

Kinmon Akita Sake Brewery Co., Ltd.

Aza-motomachi 29, Matsukawa-machi, Fukushima-shi 960-1241
TEL. +81-24-567-2011 http://www.kinsuisho.com

Aza-nishihakkei 34-2, Fujiki, Daisen-shi 014-1412
TEL. +81-187-65-3560 http://www.kinmon-kosyu.com

Main Brand: Kinsuisho

Main Brand: Yamabuki, X3, Yukyu no Ume Shizuku※ Information about Tohoku and Niigata local sake can be found on pages 35-37.

Nagamori 1051, Minamiuonuma-shi 949-7112
TEL. +81-25-775-3121 http://www.hakkaisan.com/

Main Brand: Urakasumi

Main Brand: Hachitsuru

Main Brand: Dewazakura

Main Brand: Hakkaisan❽ Kawakei Shoten Corp.

⓴ Rokka Shuzo Co., Ltd.

Aza-toyoda 217, Mukaitonose, Hirosaki-shi 036-8066
TEL. +81-172-35-4141 http://www.joppari.com

Minami-machi 2-1-16, Sagae-shi 991-0032
TEL. +81-237-86-6133 http://www.chiyokotobuki.com

Minami-honcho 2-7-47, Joetsu-shi 943-0841
TEL. +81-25-522-2111 http://www.myokoshuzo.co.jp

Main Brand: Koganesawa, Tachibanaya

Main Brand: Joppari

Main Brand: Chiyokotobuki

Main Brand: Myokosan

Dewazakura Sake Brewery Co., Ltd.

Chiyokotobuki Toraya Co., Ltd.

Kojima Sohonten Co., Ltd.
Hon-cho 2-2-3, Yonezawa-shi 992-0037
TEL. +81-238-23-4848 http://www.sake-toko.co.jp

Shimagata 750, Shibata-shi 957-0011
TEL. +81-254-24-5111 http://www.kikusui-sake.com

Main Brand: Matsumidori, Rokkon

Main Brand: Toko

Main Brand: Kikusui

Aza-honcho 9, Oaza-minatomachi, Hachinohe-shi 031-0812
TEL. +81-178-33-1171 http://www.mutsu8000.com

Motowada 732, Takahata-machi 992-0262
TEL. +81-238-56-3120 http://www.kin-ran.com

Tsugawa 46, Aga-machi 959-4402
TEL. +81-254-92-3511 http://www.kirinzan.co.jp/

Main Brand: Rikuzen Otokoyama, Sotenden

Main Brand: Mutsu Hassen

Main Brand: Uyo Kinran

Main Brand: Kirinzan

Momokawa Co., Ltd.

Wada Shuzo Corp.

Kondou Shuzo Co., Ltd.

Higashi-koji 120-1, Shiroishi-shi 989-0253
TEL +81-224-25-3355 http://www.zaoshuzo.com

Kamiakedo 112, Oirase-cho 039-2293
TEL. +81-178-52-2241 http://www.momokawa.co.jp

Yachi-ko 17, Kahoku-cho 999-3511
TEL. +81-237-72-3105 http://www.hinanet.ne.jp/~aratama/

Yoshizawa 2-3-50, Gosen-shi 959-1824
TEL. +81-250-43-3187 http://suganadake.com

Main Brand: Zao

Main Brand: Momokawa

Main Brand: Aratama, Gassanmaru

Main Brand: Suganadake, Koshino Karoku

Hatomasamune Co., Ltd.

Hiyoshi-cho 2-3-25, Sakata-shi 998-0037
TEL. +81-234-22-1541

Aoshima 4015-1, Uonuma-shi 946-0043
TEL. +81-25-792-2117

Main Brand: Sawanoizumi

Main Brand: Hatomasamune, Hakkoda Oroshi

Main Brand: Jokigen

Main Brand: Midorikawa

Estimated time from Tokyo to major cities by Shinkansen(Joetsu Shinkansen)

Niigata Sta. (Niigata)

About 2 hours(Tohoku Shinkansen)

Fukushima Sta. (Fukushima)

About 1 hour 40 min(Yamagata Shinkansen)

About 2 hours(Tohoku Shinkansen)

Morioka Sta. (Iwate)

About 2 hours 30 min(Akita Shinkansen)

Akita Sta. (Akita)

About 3 hours 50 min(Tohoku Shinkansen)

Shin-Aomori Sta. (Aomori)

About 3 hours 10 min*Please see JR East website for more information.

⓮⓲⓭

FUKUSHIMA⓱ooky

About 2 hours 30 min

Sendai Sta. (Miyagi)

Breweries⓯⓰

NIIGATA

to T

Yamagata Sta. (Yamagata)

Tokyo Sta. (Tohoku Shinkansen)

90

en
kans

❺

oku

-Shin

IWATE
❸
❹
❿

⓬

25

Breweries MIYAGI

Sendai
City

❾
❽

❼

⓫

Niigata City

Joetsu-Shinkansen

Aza-inayoshi 176-2, Oaza-sanbongi, Towada-shi 034-0001
TEL. +81-176-23-0221 http://www.hatomasa.jp

Major cities in Tohoku can beconveniently reached from Tokyo by
Bullet Train (Shinkansen) or by plane.
*Some cities do not have direct flightsfrom Haneda or Narita airport. Pleasecheck the website of the airport at yourdestination for flight schedules and otherupdates before your flight.

Yamagata
City

Midorikawa Shuzo Co., Ltd.

Sakata Shuzo Co., Ltd.

Aza-nakazawa 108-1, Kitago, Ishikoshi-machi, Tome-shi 989-4701
TEL +81-228-34-2005 http://sawanoizumi.jp

AccessYAMAGATA

Kirinzan Shuzo Co., Ltd.

Irisawa 3-8, Kesennuma-shi 988-0083
TEL +81-226-24-8088 http://www.kesennuma.co.jp⓬ Ishikoshi Jozo Co., Ltd.

52

Breweries

Kikusui Shuzo Co., Ltd.

Oaza-komagoshi-machi 58, Hirosaki-shi 036-8366
TEL. +81-172-34-2233 http://www.matsumidori.co.jp

Goto Yasutaro Shuzoten❷❻

Myoko Shuzo Co., Ltd.

Main Brand: Ichinokura⓫ Zao Shuzo Co., Ltd.

Morioka City

HAKKAISAN BREWERY Co.,Ltd.

Aza-okeyaki 14, Matsuyama-sengoku, Osaki-shi 987-1393
TEL +81-229-55-3322 http://www.ichinokura.co.jp

Hachinohe Shuzo Co., Ltd.

Akita-Shinkansen

Akita City

22

Breweries

Tohoku-Shinkan

Hitoichi-machi 1-4-6, Tendo-shi 994-0044
TEL. +81-23-653-5121 http://www.dewazakura.co.jp❿ Otokoyama Honten Co., Ltd.

AKITANIIGATAYAMAGATA

Saitou Shuzouten Co.,Ltd.

38

Breweries

Note : There may be situations/locations where local sakeproducers are unable to sell directly to the customer.

Yoka-machi 1, Hachinohe-shi 031-0086
TEL. +81-178-43-0010 http://www1.odn.ne.jp/hachituru/❾ Ichinokura Co., Ltd.

❶

Produced from rice milled to 70%, rice malt, water, anddistilled alcohol, honjozo-shu has a bold aroma and clean
flavor. There is also tokubetsu honjozo-shu, a special typemade in a similar way to ginjo.

⓳ Hachinohe Shurui Co., Ltd.

Aza-takadamarokugo 7, Nigo, Misato-machi 989-4206
TEL. +81-229-58-0333 http://www.k2.dion.ne.jp/~koganesa

AOMORI⓳❼ Saura Co., Ltd.

Moto-machi 2-19, Shiogama-shi 985-0052
TEL +81-22-362-4165 http://www.urakasumi.com⓴

Honjozo-shu

Akita Seishu Co., Ltd.

Kodama Jozo Co., Ltd.

AOMORI

Aomori City

Toh

Kuwagasakishimo-machi 5-24, Miyako-shi 027-0006
TEL. +81-193-62-3128 http://homepage3.nifty.com/hisiya/

Breweriessen

Aza-oishi 1-1, Takata-cho, Rikuzentakata-shi 029-2205
TEL. +81-192-47-4130 http://suisenshuzo.jp

Kimura Brewery Co.,Ltd.

20

ata-ShinkansenKogawa-cho 3-8-7, Kamaishi-shi 026-0045
TEL. +81-193-23-5613 http://www.hamachidori.net

Saiya Shuzoten Co., Ltd.

Junmai-shu
Created with only white rice, rice malt, and water, junmai-shu
offers the deep, mellow taste of pure rice. There is also junmai
ginjo-shu which is made using ginjo production methods andrice milled to 60% or less, and junmai daiginjo-shu, premium
sake made from rice milled to 50% or less.

Yamag

Daijiji-cho 10-34, Morioka-shi 020-0828
TEL. +81-196-52-3111 http://www.asabiraki-net.jp

Suzuki Shuzoten Corp.

Fukushima City

74

Breweries
Tohoku / Niigata
Area

yo

Fukuoka-kamimachi 13, Ninohe-shi 028-6101
TEL. +81-195-23-3133 http://www.nanbubijin.co.jp

Map

Ginjo-shutoTok

FUKUSHIMA

Jizake(Local Sake)

←

IWATE

Tohoku / Niigata

→

33

34

Nanbu Bijin Co., Ltd. / Ninohe-shi, Iwate

Zao Shuzo / Shiroishi-shi, Miyagi

Nanbu Bijin (Tokubetsu Junmai, Daiginjo)
Nanbu Bijin Tokubetsu Junmai (special pure rice sake) is a beautiful sake you
can drink everyday! This sake is made with local Iwate Gin-otome sake rice,
milled down to 55%, which is actually Junmai Ginjo quality. The flavor is like afarm fresh juicy orange mixed with gentle rice sweetness. You can enjoy chilled
and warm. Nanbu Bijin Daiginjo (super premium) is made with best quality of
local Iwate Gin-otome sake rice milled down to 40%. After experiencing the
fancy, flowery aroma, flavorful attack, and clean finish, you will understandDaiginjo-style sake right away. Recommend serving temperature chilled.
Tokubetsu Junmai: ¥1,468 (720ml, tax included)
Daiginjo: ¥2,970 (720ml, tax included)

Award-winningAward-winning
product

Exports

English-inquiries
welcomeJunmai Daiginjo Zao Nobori-Ryu

This rice wine is carefully brewed at low temperature after polishing locallyharvested Miyama Nishiki rice to remove 45% of the outer layer of the grain. It ischaracterized by a rich flavor and the umami of rice. Although it has a mild
fragrance, this sake has an enjoyable crispness and pairs well with any kind of dish,whether Japanese, Western, or Chinese. It is best served either cold or at room
temperature. Zaoshuzo Corporation has striven to brew high-quality rice wines
since its foundation in 1873.
Junmai Daiginjo Zao Nobori-Ryu:¥2,300 (720ml), ¥5,000 (1,800ml, tax exclusive)
Store refrigerated (5-8℃). Available throughout the year.

Zao Shuzo Co., Ltd.

Store at room temperature. Available throughout the year.

Nanbu Bijin Co., Ltd.

Higashikoji 120-1, Shiroishi-shi, Miyagi 989-0253
TEL : +81-224-25-3355 FAX : +81-224-25-3272 http://www.zaoshuzo.com

Aza-kamimachi 13, Fukuoka, Ninohe-shi, Iwate 028-6101
TEL : +81-195-23-3133 FAX : +81-195-23-4713 http://www.nanbubijin.co.jp/

Fermented food

Suisen Shuzo / Ofunato-shi, Rikuzentakata-shi, Iwate
Exports

Award-winning
product

Fukushima Prefecture Sake Brewers Cooperative

Japanese Sake from Fukushima

KohrinFukushima Prefecture is famed for its rice wines and has been awarded numerous
gold prizes in national competitions. Only 21 sake brands are acknowledged as
Fukushima Prefecture Brand Certified Products. These rice wines have been screened
for production history, water quality, and exclusive use of local rice, then assessed fortheir fragrance, taste, label design, price, and other factors. Only the best are chosen
by the prefecture for promotion to the world. The three brands shown here use
Yume-no-Kaori, a rice for wine brewing developed by Fukushima Prefecture. Eachare excellent rice wines crafted using the traditional techniques of each brewery.

Kohrin is a major brand from the Suisen Shuzo Corporation, committed to brewing
excellent rice wine since its foundation in 1944. Kohrin is a Junmai Ginjo-shu ricewine brewed with original yeast produced in Iwate Prefecture and Iwate rice,polished to remove 50% of the outer layer of the grain. Kohrin sake has a delicate,
fruity fragrance and light flavor with a crisp aftertaste. It is enjoyable either chilled orat room temperature. This masterpiece is now brewed in a new brewery constructed
after the devastation of the Great East Japan Earthquake.
Kohrin: ¥1,890 (720ml), ¥3,780 (1,800ml, tax included)
Best if used within 60 days (store at room temperature). Available throughout the year.

Kaito Otokoyama Shuzo:Special Junmai-shu Kaito Otokoyama Yume-no-Kaori ¥1,300 (720ml)
Kinsuisho Shuzoten: Kinsuisho Junmai Ginjo ¥1,600 (720ml)
Hanaharu Shuzo: Hanaharu Daiginjo-shu ¥1,905 (720ml, tax exclusive)

Suisen Shuzo Co., Ltd.
Ofunato Brewery : 136-1, Aza-kunabatake, Ikawa-cho, Ofunato-shi, Iwate 022-0004
TEL : +81-192-47-4130 FAX : +81-192-47-4135(Head Office) 1-1, Aza-oishi, Takata-cho, Rikuzentakata-shi, Iwate 029-2205 http://suisenshuzo.jp/

Available throughout the year.

Fukushima Prefecture Sake Brewers Cooperative
Furuyashiki 54-11, Minamiyanome, Fukushima-shi, Fukushima 960-0112
TEL : +81-24-573-2131 FAX : +81-24-573-2134 http://www.sake-fukushima.jp/

Kimura Brewery / Yuzawa-shi, Akita

Zao Shuzo / Shiroishi-shi, Miyagi

Special Junmai-shu Zao

Award-winning
product

Daiginjo Fukukomachi

Award-winning
product

This carefully crafted rice wine is made by polishing locally produced Miyama Nishiki
rice to remove 55% of the outer layer of the grain. This wine has a mild aroma anddelicate flavor characterized by the richness and umami of rice. It can be enjoyedeither chilled or warmed. This rice wine was chosen as one of the “36 Excellent
Products of Miyagi Zao.”

Rice wine has long been brewed in Akita Prefecture, which is blessed with anabundance of rice and clear water. Today, there are 39 breweries that eachproduce unique Japanese rice wines utilizing traditional techniques. In recent
years, Akita’s rice wines have also earned high regard in foreign countries. In
2012, Daiginjo Fukukomachi, brewed by Kimura Shuzo, won the highest award
in the Japanese rice wine category of the International Wine Challenge.

Special Junmai-shu Zao: ¥495 (300ml), ¥1,400 (720ml), ¥2,620

Daiginjo Fukukomachi : ¥5,000 (720ml), ¥10,000 (1,800ml, tax exclusive)(1,800ml, tax exclusive)
Store refrigerated (5-8℃). Available throughout the year.

Zao Shuzo Co., Ltd.
Higashikoji 120-1, Shiroishi-shi, Miyagi 989-0253
TEL : +81-224-25-3355 FAX : +81-224-25-3272 http://www.zaoshuzo.com
35

Encased in a paulownia wood box. Available throughout the year.

Kimura Brewery Co., Ltd.
Tamachi 2-1-11, Yuzawa-shi, Akita 012-0844
TEL : +81-183-73-3155 FAX : +81-183-73-3154 http://www.fukukomachi.com/

36

Rokkasen / Higashine-shi, Yamagata

Niigata Sake Brewers' Association

Niigata Refined Sake

Award-winning
product
product❶❸

Rokkasen-Hitotoki-RoséExports ❷ ❸Hitotoki is a pleasant sparkling sake (Japanese rice wine) that draws out the sweet
taste of rice. Because the company values natural ingredients, the rose color isderived from an ancient variety of reddish black rice, and the delicate bubbles
come from natural carbonic acid created from secondary fermentation withineach bottle. You can enjoy a fresh flavor similar to strawberry, and a goodbalance between tartness and natural sweetness derived from rice. Please enjoy it
fully chilled.

In Niigata, with its bitterly cold winters and deep snow, rice wine is brewed using
mild, soft, snow melt waters. Rice malt and yeast are locally grown to produce sakethat is crisp and dry with a clear taste that never gets old. Its brisk, fireworks-liketaste opens beautifully and vanishes instantly, bringing out the flavor of food aswell. In addition to Gohyaku-Mangoku, the standard winemaking rice of Niigata,the recently developed Koshi-Tanrei is also now used to brew sake and bringvariation to Niigata’ s offerings. Every Niigata brewer works diligently to improve
its skills and showcase its individuality.

Exports

Rokkasen-Hitotoki-Rosé ¥400 (180ml), ¥1,600 (720ml, tax exclusive)❶Kondo Shuzo: Junmai Ginjo Koshi-no-Karoku ¥3,000 (1,800ml)❷Midorikawa Shuzo: Junmai ¥2,600 (1,800ml), ¥1,250 (720ml)❸Kirinzan Shuzo: Kirinzan traditional dry ¥1,820 (1,800ml, tax exclusive)

Available throughout the year. Best if used within one year (store refrigerated).
Do not shake the bottle before opening.

Rokkasen Co., Ltd.
Onsenmachi 3-17-7, Higashine-shi, Yamagata 999-3702
TEL : +81-237-42-2777 FAX : +81-237-43-6074 http://www.yamagata-rokkasen.co.jp/

Available throughout the year.

Niigata Sake Brewers' Association

Award-winning
product

292-2, Higashinakadori 2-bancho, Chuo-ku, Niigata-shi, Niigata 951-8116
TEL : +81-25-229-1218 FAX : +81-25-229-1220 http://www.niigata-sake.or.jp

Kanesho / Hirakawa-shi, Aomori
Fermented foodHachimitsu-iri Ringo-Su (Apple vinegar with honey)
Exports
Award-winning
product

This drinkable vinegar uses only fully ripened apples harvested in the Tsugaru
area of Aomori Prefecture and fermented through a unique grating and brewing
method. The ingredients are then aged in oak barrels for a considerable time,creating a rich flavor and good taste. Hachimitsu-iri Ringo-Su may be drunk
mixed with water, milk, soda, distilled spirits, whisky or other drinks, as well as
used in the preparation of a wide variety of dishes.
Apple Vinegar with Honey: ¥1,200 (500ml, tax exclusive)
Apple Vinegar with Honey (light): ¥1,100 (500ml, tax exclusive)

Award-winning
product

Best if used within 730 days (store at room temperature, away from direct
sunlight). Available throughout the year.

Kanesho Co., Ltd.

Exports

Hinumatomita 30-12, Hirakawa-shi, Aomori 036-0233
TEL : +81-172-57-2121 FAX : +81-172-57-5500 http://www.ringosu.com

Horaiyahonten / Koriyama-shi, Fukushima

Hiyashi Amazake(Chilled sweet drink made from fermented rice)
Horaiyahonten Co., Ltd. was established in 1906 by Yutaro
Yaginuma and has since maintained and developed its malt
production method for more than 100 years. The main
ingredient in Hiyashi Amazake is the malt harvested fromJapanese rice. With no added sugar, you can enjoy thisdrink’s natural sweetness. Hiyashi Amazake is smooth todrink and easy to carry in its plastic bottle. Because it does
not contain alcohol, it is also safe for pregnant women andchildren.
Hiyashi Amazake ¥400

Koshihikari Echigo Beer
Echigo Beer produces exquisite, unique beers rooted in
Niigata Prefecture’ s tradition of fermented foods.
Koshihikari Echigo Beer (filtered beer) is made from only
the best ingredients from Niigata–malted barley, malted
wheat, hop, and Koshihikari rice. It is a brisk, dry beer with
5% alcohol content and a smooth taste.
Koshihikari Echigo Beer ¥370
(500ml, tax exclusive)

Best if used within 240 days. Store at room temperature(refrigerate after opening).

Best if used within 6 months (store at room temperature in adark place).
Note: Bottle may break if frozen, exposed to high temperature,or struck. Handle with care.

Horaiyahonten Co., Ltd.

Echigo Beer Co., Ltd.

Aza-kawakubo 54-2, Kanaya, Tamura-machi, Koriyama-shi,
Fukushima 963-0725 TEL : +81-24-943-2380 FAX : +81-24-944-6859
http://www.e-horaiya.com/

Matsuyama 2, Nishigama-ku, Niigata-shi, Niigata 953-0016
TEL : +81-256-76-2866 FAX : +81-256-74-7441
http://www.echigo-beer.jp/(350ml plastic bottle, tax exclusive)

37

Echigo Beer / Niigata-shi, Niigata

Higashine City Tourism Products Association HT / Higashine-shi, Yamagata

Higashine Sakurambo
Okonomi Sauce, Chu-no Sauce
Higashine City is proud to be the largest producer of cherries in Japan and is also
home of the king of cherries–Sato Nishiki. These sauces are made using
Higashine cherries and contain only natural ingredients, with no preservatives or
chemical additives. The sauces are characterized by the fruity, tart flavor uniqueto cherries and bring out the natural umami of foods. They are suitable for a wide
variety of dishes, including okonomiyaki, deep-fried foods, and salads.

Award-winning
product

English-inquiries
welcomeHigashine Sakurambo Okonomi Sauce, Sakurambo Chu-no Sauce¥450 (300ml, tax included)
Available throughout the year, with sales of new products starting around August eachyear. Best used within 1 year of production date (store at room temperature).

Higashine City Tourism Products Association HT
Sakurambo-eki-mae 1-1-1, Higashine-shi, Yamagata 999-3720
TEL : +81-237-41-1200 FAX : +81-237-41-1550 http://www.higashine.com

38

Moroi Jozo / Oga-shi, Akita

Asari Sasuke Shoten / Kazuno-shi, Akita

Tamamatsu Miso Shoyu / Ogawara-machi, Miyagi

Akita Shottsuru

Hyaku-nen Kura Miso

Hitome Sembon Zakura
Ginjo Miso

Shottsuru is a fish sauce made only from fresh hata-hata fish caught in
the waters off of Oga City in Akita Prefecture. It is made by fermenting
the fish with sun-dried salt and aged it for three years. Shottsuru
Hata-Hata 100% has a rich body and flavor suitable for shottsuru
hot-pot, a speciality dish of Akita, as well as for seasoning pasta, pilaf,
and other dishes. The taste of Shottsuru Junen Jukusen, aged for 10
years, is exceptionally delicious and makes this a popular gift item.
Akita Shottsuru Hata-Hata 100% ¥700 (130g) ¥3,000 (1L)
Shottsuru Junen Jukusen ¥3,000 (200ml, tax exclusive)

Exports

Best if used within about 2 years (store at room temperature). Available throughout the year.

Moroi Jozo Co., Ltd.
Aza-kasezawa 176, Funagawa, Funagawaminato, Oga-shi, Akita 010-0511
TEL : +81-185-24-3597 FAX : +81-185-23-3161 http://www.shottsuru.jp

Award-winning
product

Yagisawa Shoten / Rikuzentakata-shi, Iwate
Fermented foodShin-ei Suisan / Sakata-shi, Yamagata

Ami-Ebi Shoyu

Iwate Maru Murasaki
English-inquiries
welcome(Written)Award-winning
product

Exports

This fresh soybean paste is prepared with an emphasis on
traditional taste and techniques passed handed down
through the generations following the company’ sfounding in 1872. It is made with Akitakomachi rice from
Akita Prefecture, locally harvested soybeans, andunderground water from the foot of Mount Hachimantai.
A higher-than-usual ratio of rice malt produces a sweet,
mild flavor.
Hyaku-nen Kura Miso ¥730 (500g, tax exclusive)
Does not contain genetically modified soybeans. Best usedwithin 6 months (store at room temperature). Available
throughout the year. Refrigerate after opening the package andconsume as quickly as possible. Do not pour hot water on thecontainer or store in high heat, as the container may become
misshapen due to high temperature.
Asari Sasuke Shoten Co., Ltd.
Aza-kan’ non-do, Hanawa, Kazuno-shi, Akita 018-5201
TEL : +81-186-23-3127 FAX : +81-186-23-2720
http://www.fukuzyu.com/

This fish sauce is handmade with opossum shrimp caught
along the Shonai Coast, which are then marinated with salt
and fermented. It is rich in nutrition, with amino acids,
GABA (γ-aminobutyric acid), and taurine. This natural
fermented “umami” seasoning is unique, not only in Japanbut also in other neighboring countries. It goes well withJapanese food as well as Chinese and Western cuisines.

39

This soy sauce is made with whole soybeans and wheatgrown in the rich natural environment of Iwate. It has abeautiful reddish-purple color and is suitable for seasoning
foods at the table, as well as enhancing flavor while
cooking. The brewer, Yagisawa Shoten, has a history of
more than 200 years, but its warehouse and factory wereentirely washed away in the Great East Japan Earthquake
and Tsunami. Operations are now housed in a new factory
where unrefined soy sauce is fermented and aged byskilled craftsmen who prepare the product with theutmost care.

Ami-Ebi Shoyu ¥800 (120ml, tax exclusive)

Iwate Maru Murasaki¥350 (500ml), ¥600 (1,000ml, tax exclusive)

Available throughout the year. Best if used within 2 years(store at room temperature).

Best if used within a year (store at room temperature, away fromdirect sunlight). Available throughout the year.

Shin-ei Suisan Inc.

Yagisawa Shoten Co., Ltd.

Sankyomachi 2-14-22, Sakata-shi, Yamagata 998-0838
TEL : +81-234-21-2755 FAX : +81-234-21-2766
http://www.shinei-suisan.com

Aza-suwa 41, Yahagi-cho, Rikuzentakata-shi Iwate 029-2201
TEL : +81-192-55-3261 FAX : +81-192-55-3262
http://www.yagisawa-s.co.jp/

Hitome Sembon Zakura (One Thousand Cherry Trees at a
Glance) has been selected as one of the top one hundred
cherry blossom viewing sites in Japan. It is set against a
backdrop of the Shiroishi River and Mt. Zao, still covered
in snow. This soybean paste, called Hitome Sembon Zakura
Ginjo Miso, is prepared using yeast harvested from thosecherry trees, which are a symbol of the town of Ogawara.
Employing a double-stage aging technique builds on the
traditional method for creating the salty, red Sendai Miso to
maximize sweetness and umami of the rice malt. This miso
is made with natural salt from Okinawa and Miyagi-grownsoybeans cultivated with reduced agrichemicals andchemical fertilizers. No preservatives are added.
Hitome Sembon Zakura Ginjo Miso¥500 (500g), ¥2,500 (2kg barrel, tax exclusive)
Store away from high temperature, high humidity, and direct
sunlight. Best if used within 6 months to a year. Available
throughout the year.

Tamamatsu Miso Shoyu Co., Ltd.
Aza-machi 210, Ogawara-machi, Shibata-gun, Miyagi 989-1241
TEL : +81-224-53-1107 FAX : +81-224-53-4453
http://www.tamamatsu-miso.com/

Kanzuri / Myoko-shi, Niigata

KanzuriKanzuri is made from several varieties of red peppers grown by selected local farmers,
yuzu citrus fruits from Japan, rice malt, and sea salt. This savory, spicy seasoning is
produced through repeated aging and fermentation over a 3 year period. Kanzuri ismade without additives and brings out the natural flavors of foods. It is usedthroughout the year as a secret ingredient by famous restaurants around Japan andgoes well with many international cuisines (Japanese, Western, French, Chinese, etc.).

Exports

Contact us for pricing and other product information.
Best if used within 1 year.
Store at room temperature (refrigerate after opening). Available throughout the year.

Kanzuri Inc.
Nishijo 438-1, Myoko-shi, Niigata 944-0023
TEL : +81-255-72-3813 FAX : +81-255-72-0344 http://kanzuri.com/

40

Takko Shoji / Takko-machi, Aomori

Haguro Nokyo Shokuhin Kako / Tsuruoka-shi, Yamagata

Kuro-Ninniku (Black garlic)

Shonai Yasai Pickles

The town of Takko is the largest producer of garlic, which is fermented andmatured without additives to make Kuro-Ninniku. This maturation process takes
approximately 30 days and boosts the health and beauty effects of garlic. It is also
well received for lacking a garlicky smell and being gentle to the stomach. It canbe eaten as is, similar to dried fruit, or simply added to various kinds of dishes.

Exports(Vegetable pickles of shonai)

The mini cucumbers, mini tomatoes, and bell peppers used for these pickles arecultivated in the Shonai area, often called a treasure land of foodstuffs. Selectspices are combined with the vegetables to produce delicious, aromatic pickles.
To ensure safety, slightly acidic, electrolyzed water is used in washing andpacking the vegetables, as well as in sterilization of all equipment in our modern
production facility.

Kuro-Ninniku “Takko-no-Kuro”¥575/pc (medium), ¥780/pc (large, tax exclusive).
Best if used within 6 months. Available throughout the year. Store in a cool, darkplace (refrigerator, etc.) away from direct sunlight, high temperatures, and highhumidity.

Shonai Yasai Pickles ¥400 (180g / bag, tax exclusive)

Takko Shoji Co., Ltd.

Haguro Nokyo Shokuhin Kako Inc.

Aza-takko 4-10, Oaza-takko, Takko-machi, Sannohe-gun, Aomori 039-0201
TEL : +81-179-32-4635 FAX : +81-179-32-4444 http://www.takko-shoji.jp/

Aza-kawadaiyama 406, kawadai, Haguro-machi, Tsuroka-shi, Yamagata 997-0131
TEL : +81-235-62-2200 FAX : +81-235-62-2584 http://www.896215.com/

Best if used within 20 days (store refrigerated). Available from June to November.

Takazeki-Kamigo Nojo / Daisen-shi, Akita

Ryusen-Takikawa / Tsuruoka-shi, Yamagata

Fermented food

Hitokuchi Iburugakko

Otofu Kamaboko - Manmaru

These traditional pickles are prepared in the winter season in Akita
Prefecture, a region with heavy snowfall. Dried Japanese radishes are hungover sunken hearths to prevent them from freezing. They are smoked anddried, then pickled with rice bran and salt. Savor the smoky aroma andflavor as they envelop your palate. The crispy crunch of the pickles is
enjoyable, and they go well with rice and tea, as well as Japanese sake andwine. They are low in salt and free of artificial sweeteners and preservatives.

These kamaboko (fish paste cakes) are made with locally produced tofu (madefrom soybeans harvested in Yamagata Prefecture), fish from the Japan Sea andthe shores of Shonai and other locally produced ingredients. They come in fourtypes: shiromaru (plain), ikamaru (squid), ebimaru (shrimp), and mamemaru(bean). These safe and healthy foods are made without flavor enhancers or
additives. Ryusen-Takikawa has been operating for 90 years, and its kamaboko
ingredients are carefully hand-ground in a stone mortar. The variety ofkamaboko flavors has proved popular with consumers.

Hitokuchi Iburugakko¥240 (Slice 60g), ¥510 (approx. 250g/pc, tax exclusive)

Otofu Kamaboko - Manmaru ¥1,000 (5 pcs / box, tax exclusive)
Store refrigerated (at 10℃ and below). Available throughout the year.

Best if used within 6 months (store refrigerated).
Available throughout the year.

Ryusen-Takikawa Inc.

Takazeki-Kamigo Nojo Inc.
Aza-mukoutakaseki 19, Takaseki Kamigo, Daisen-shi, Akita 014-0103
TEL : +81-187-66-2877 FAX : +81-187-66-1709 http://takasekikamigonojo.com/

Honcho 1-8-27, Tsuruoka-shi, Yamagata 997-0034
TEL : +81-235-22-0281 FAX : +81-235-22-0368 http://ryutakikawa.web.fc2.com/

Sanriku Umi no Sachi Cookies

Wasabi-Zuke (Pickled wasabi)(Sanriku blessings of the sea cookies)

Okura village is located at the foot of the sacred mountains, Gassan and Hayama.
Local farming folk use the high-quality spring water originating from the ample
mountain snowmelt to raise exceptional wasabi. The fragrant Okura wasabi iscultivated using spring water from Masutama, with a stable water temperature
throughout the year. Wasabi-Zuke is made with plentiful wasabi mixed withginjoshu rice wine lees (fermentation sediments) from long-established local
brewers. Additive-free Wasabi-Zuke is great paired with alcoholic drinks.

Award-winning
product

In 1613 Tsunenaga Hasekura and his companions set sail from what is now
Ishinomaki City in Miyagi Prefecture, heading for Rome in 1613 under orders
from Masamune Date, the feudal lord of the Sendai domain. In a local sweets
contest held based on that historic theme, Sanriku Umi no Sachi cookies took the
grand prize. There are four varieties, rock salt, dried green seaweed, cod roe, andshrimp. The dough is made using the mineral-rich salt, Date no Uma Shio. These
cookies are gaining fans for their moderate sweetness and mild sea essence.

Wasabi-Zuke¥700 (1pc 70g, tax exclusive)

Contact us for pricing and other product information.

Best if used within 60 days (store refrigerated). Available throughout the year.

Best if used within 60 days (store at room temperature).
Available throughout the year.

Okura Wasabi LLC

41

Award-winning
product

Pastry LeCafe (BM-Smile) / Ishinomaki-shi, Miyagi

Okura Wasabi / Okura-mura, Yamagata

Oaza-shimizu 2309-1, Okura-mura, Mogami-gun, Yamagata 996-0212
TEL : +81-233-75-2359 FAX : +81-233-75-2128 http://wasabi.ookuramura.jp/

Award-winning
product

Award-winning
product

Pastry LeCafe (BM-Smile Co., Ltd.)
Megumino 1-3-8, Ishinomaki-shi, Miyagi 986-0868 TEL : +81-225-23-8823 FAX : +81-225-23-8824

42

Producing delicious meats utilizing local resources
Numerous areas throughout Tohoku and Niigata produce highly regarded
meat brands. Livestock farmers are working to provide ever better tasting
meat utilizing local resources.

Iwate Stock Raising Distribution Center / Iwate

Iwate Wagyu
Iwate Wagyu is produced from Japanese Black
cattle raised in Iwate Prefecture and is notable forthe fine marbling, delicious taste, and sweetness
which have made it a record, 11-time winner in anational beef competition. Great for steak,shabu-shabu and many other dishes, we especially
recommend you try Iwate Wagyu in sukiyaki tofully appreciate its tenderness. You will behooked by its delicious, melt-in-your-mouthflavor.

Sendai Beef Promotion Council / Miyagi

Sendai Beef
The name “Sendai Beef” is only given to the meat of Japanese Black cattle
raised in Miyagi Prefecture by registered Sendai Beef livestock farmers andwhich has been assigned the highest quality ranking of A-5 or B-5. Individual
attention to each head of cattle is key in creating excellent, well-marbled
meat. Sendai beef is known for being tender, juicy and great tasting, with asuperb balance between the flavors of fat and muscle. It has won honors
many times at national competitions. Sendai Beef is recognized around Japanfor its quality and resulting popularity.

Award-winning
product

Contact us for pricing and other product information.
Available throughout the year. Note : Authorized retailers are listed on our website.
Please contact them for price and other information.

Award-winning
product

Sendai Beef Promotion Council (c/o JA ZEN-NOH Miyagi Stock Raising Division)
Aza-namaji 22-1, Kitaura, Misato-machi, Tooda-gun, Miyagi 987-0005
TEL : +81-229-35-2720 FAX : +81-229-35-2677 http://www.ja-miyagi.or.jp/
Exports

Akita Kamakura Meat / Yokote-shi, Akita

Contact us for pricing and other productinformation.

Akita Yuri-Gyu (Akita Yuri Beef)

Available throughout the year.

Planning Management Section, Business
Management Department, Iwate Stock Raising
Distribution Center

Akita Yuri-Gyu is produced from Japanese Black cattle devotedly raisedin the rich natural environment at the foot of Akita’s beautiful Mt.
Chokai. Only the highest quality (ranked A-5 and A-4) meat is shippedout as Akita Yuri-Gyu. The meat is characterized by fine marbling
resulting from high-quality water, pasture grass, and Akita rice in a
climate with significant temperature differences between summer andwinter seasons. Akita Yuri-Gyu also been garnering attention overseas inrecent years.

Meats

Aza-minamiyachi 120, Inubuchi, Shiwa-machi, Shiwa-gun,
Iwate 028-3311
TEL : +81-19-672-4181 FAX : +81-19-676-2024
http://www.iwachiku.co.jp/
http://www.iwategyu.jp/

Contact us for pricing and other product information.
Available throughout the year.

Akita Kamakura Meat Inc.

Aomori Kuraishi Beef Promotion Council /Gonohe-machi, Shingo-mura, Aomori
Award-winning
product

Aomori Kuraishi Beef
Aomori Kuraishi Beef is produced from
Michinoku cattle raised in the town of Gonohe
and the village of Shingo in Aomori Prefecture.
The area is blessed with a rich naturalenvironment that produces beautifully marbled
meat striking a fine harmony between lean andfat. Characterized by a mild, moderately sweet
flavor and melt-in-your-mouth texture, it isperfect for dishes such as shabu-shabu, sukiyaki
and steak.
Contact us for pricing and otherproduct information.
Available throughout the year.

Aomori Kuraishi Beef Promotion Council
Aza-kamitai 19-1, Oaza-kuraishinakaichi, Gonohe-machi,
Sannohe-gun, Aomori 039-1702
TEL : +81-178-61-6335 FAX : +81-178-77-2959
http://www.town.gonohe.aomori.jp/

43

Yokoyama-cho 3-16, Yokote-shi, Akita 013-0044
TEL : +81-182-33-0291 FAX : +81-182-33-3326 http://www.akitakamakura-meat.com/

Fukushima Beef Sales Promotion Conference / Fukushima

Fukushima Beef
The Fukushima Beef label is reserved for meat of Japanese Black cattle
raised and fattened in Fukushima Prefecture. Local livestock farmers
raise their cattle with great care to produce beef known for its rich color
and a full-bodied, mild flavor. The high-quality, marbled meat is optimalfor dishes such as steak and shabu-shabu. Designated restaurants andwholesalers offering Fukushima Beef can be found on our official
website.

Award-winning
product

Contact us for pricing and other product information.
Available throughout the year.

Fukushima Beef Sales Promotion Conference(Livestock Sales Section, JA Zennoh Fukushima)

Aza-sanmaiosa 1-1, Hirano, izaka-machi, Fukushima-shi, Fukushima 960-0231
TEL : +81-24-956-2983 FAX : +81-24-943-5377 http://www.fukushima-gyu.com/

44

ZEN-NOH Life Support Yamagata

Izunuma Nosan/Tome-shi, Miyagi

Yamagata Beef

Date no Junsui Akabuta (Genuine red pork from Date)

Yamagata Prefecture experiences wide day-night temperatureswings distinct seasonal changes. Cattle there slowly put on weight,
producing meat that is uniform in texture, exceptionally tender andmild to the taste. While known by different names such as
Yonezawa Beef, Yamagata Beef, and Obanazawa Beef, dependingon locale, all are produced in Yamagata and were assigned theofficial Yamagata Beef label in 1962 to standardize quality andestablish the brand.

Date no Junsui Akabuta are raised with affection on thecompany’ s own farm and other selected farms in Miyagi
Prefecture. Akabuta pork is noteworthy for its pale pink color,tender meat, pleasant texture, and juiciness. All meat must passstrict inspection on multiple criteria before being shipped.
Ongoing visual and taste testing by professionals ensures thequality of this well-marbled pork.

Contact us for pricing and other product information.
Available throughout the year.
Nagaokakita 4-7-18, Tendo-shi, Yamagata 994-0062
TEL : +81-23-655-3113 FAX : +81-23-655-3119 http://z-lsy.co.jp/index.html

Available throughout the year.

Exports

Aza-maenuma 149-7, Nitta, Hasama-cho, Tome-shi 989-4601
TEL : +81-220-28-2986 FAX : +81-220-28-2987
http://www.izunuma.co.jp/

Akita Ajisho/Katagami-shi, Akita

Iwate Stock Raising Distribution Center(Iwate shorthorn cattle)

Contact us for pricing and other product information.
Izunuma Nosan Inc.

ZEN-NOH Life Support Yamagata Co., Ltd.

Iwate Tankakuwagyu

Award-winning
product

Hinai Jidori

Niigata Wagyu Promotion Council

Niigata Wagyu

Award-winning
product

Owani Shinko/
Owani-machi, Aomori

Local Chicken Aomori Shamorock

Meats
Iwate Tankakuwagyu is raised locally in northern Iwate
Prefecture and accounts for less than 1% of beef sales inJapan. While Japanese Black cattle have jet-black hair, theJapanese Shorthorn has brown hair, and in contrast to thewell-marbled, melt-in-the mouth meat of the JapaneseBlack, the Shorthorn’s is deliciously lean, with a taste totruly be savored on the palate. You will never tire of its
deliciousness.
Contact us for pricing and other productinformation.
Available throughout the year.

Planning Management Section, Business Management
Department, Iwate Stock Raising Distribution Center
Aza-minamiyachi 120, Inubuchi, Shiwa-machi, Shiwa-gun, Iwate
028-3311
TEL : +81-19-672-4181 FAX : +81-19-676-2024
http://www.iwachiku.co.jp/ http://www.iwategyu.jp/

45

Niigata has long been home to a special spirit among cattle
farmers emphasizing their connection to their animals.
Today’s expert cattle farmers preserve this spirit and the
traditional techniques in producing Niigata Wagyu beef,
with its excellent balance of marbled fat and muscle andnotable, full-bodied, but mild flavor. The cattle are raised
on clear water, clean air and an abundance of high-quality
feed, including Koshihikari rice straw. Niigata Wagyu has
twice been awarded 1st prize in national dressed beef
competitions in Japan.
Contact us for pricing and other productinformation.
Available throughout the year.

Niigata Wagyu Promotion Council(c/o Niigata Livestock Industry Association)
Yamada 2310-15, Nishi-ku, Niigata-shi 950-1101
TEL : +81-25-234-6781 FAX : +81-25-234-7045
http://niigata.lin.gr.jp/wagyu08/

Hinai Jidori is famous as one of three free-range chicken
varieties designated as the most delicious in Japan. They
are raised with care in free-range conditions meeting
certification standards set by Akita Prefecture. They thuslack excessive fat and have just the right texture, rich flavor
and aroma for diners to savor. Hinai Jidori is an essential
ingredient in kiritampo hot-pot, a famous dish in the Akita
area, and is perfect in various types of dishes, whether
Japanese, Chinese, or Western. Now you can easily enjoy
their amazing flavor in your home.

This free-range chicken was developed in Aomori over a
20 year period. The meat is finely textured with a richflavor, and is praised for its taste when roasted or in
hot-pot dishes. In addition, the hatchlings are the only
free-range chicken to be purchased by the Imperial
Household Agency. Because all Aomori Shamorockchickens are raised in open spaces and fed only safe,
special feed, they receive top quality ratings.

Roasted Hinai Jidori¥1,000 per 135g serving (tax exclusive). Salt, Soy
Sauce, or Soybean Paste (Miso) flavor.

Local Chicken - Aomori Shamorock
Whole chicken (giblets removed) from ¥1,500 per kg.
Hot pot set from ¥3,000 per kg (tax exclusive).

Best use-by period: Roasted Hinai Jidori - 120 days in freezer
or 7 days refrigerated. Soybean paste (miso) marinated Hinai
Jidori - 20 days in freezer. Available throughout the year.

Owani Shinko Inc.

Akita Ajisho Inc.
Aza-egawa 21-2, Tenno, Katagami-shi, Akita 010-0201
TEL : +81-18-870-6200 FAX : +81--870-6251 http://www.ajisho.jp/

Best if used within 5 days (store refrigerated) or 90 days (infreezer). Available throughout the year.
Aza-yunosawa 4-3, Ooaza-kuradate, Owani-machi,
Minamitsugaru-gun, Aomori 038-0212
TEL : +81-172-47-9040 FAX : +81-172-48-2890
http://www.o-wani-shinkou.jp/

46

A wide range of noodle dishes from various locals
One of the great attractions of Tohoku and Niigata is the variety ofdelicious, traditional noodle dishes, such as soba, udon, and theever-popular ramen.

Oshu Shiroishi Umen Manufacturers Association / Shiroishi-shi, Miyagi

Shiroishi Umen

Todakyu / Ichinohe-machi, Iwate

Morioka Jaja-Men
Morioka jaja-men is a little-known specialty in Morioka that has recently been gaining
attention. Tasty udon noodles are topped with a spicy, savory miso paste. Todakyu
Jaja-men evolved from Chinese-style zhajiangmian noodles (sauce-fried noodles), isserved with a delicious miso sauce including garlic, hot pepper, and other spicy
ingredients. These tastes combine perfectly with the springy udon noodles.
Morioka Jaja-Men 2 servings¥400 including miso (bean paste) sauce (tax exclusive).

Shiroishi Umen are traditional noodles made in Shiroishi City in
Miyagi Prefecture. Ordinarily, somen noodles are brushed with oil
when the noodles are stretched out to dry, but umen is made without
oil so they are better for the health. Just 9 cm long, the noodles cook
quickly. They are usually eaten in the summer, chilled and dipped insoy sauce-based stock, but are also delicious served hot in any season.
Contact us for pricing and other product information.
Available throughout the year.

Oshu Shiroishi Umen Manufacturers Association
Sawabata-cho 1-21, Shiroishi-shi, Miyagi 989-0277
TEL : +81-224-25-0124 FAX : +81-224-25-1639 http://www.shiroishi-umen.com/

Best if used within 100 days of production (store at room temperature).
Available throughout the year. (New products go on sale around August every year.)Todakyu Co., Ltd.
Aza-maeda 168, Ichinohe, Ichinohe-machi, Ninohe-gun, Iwate 028-5312
TEL : +81-195-33-2551 FAX : +81-195-33-2555 http://www.todaq.com/

Kitadate Seimen / Hachimantai-shi, Iwate

Oyama Seimen / Oshu-shi, Iwate

Wanko Soba

Morioka Reimen
Exports
Exports

Mugen-do / Yuzawa-shi, Akita

Inaniwa Udon

Ajino-kakunoya / Hachinohe-shi, Aomori

Hachinohe Senbeijiru

Award-winning
product

English-inquiries
welcome

Noodles
These dried udon noodles have been made in Akita Prefecturewith the same process since ancient times. The noodles are
stretched out by hand, and famed as one of the three major udon
types in Japan, along with sanuki udon from Shikoku andkishimen udon from Nagoya. Inaniwa udon in particular are madeby slowly perfecting the noodles over time, giving them a smoothtexture and sensation for the pallet. They are served in many
restaurants and hotels in Akita Prefecture and around Japan.
Inaniwa Udon ¥500 (180g, tax exclusive)*1-kg pack is also available for professional use.
Best if used within 2 years (store at room temperature).
Available throughout the year.
Mugen-do Co., Ltd.
Aza-Shimogawara237,Inaniwa-cho,Yuzawa-shi,Akita 012-0107
http://www.mugendo.jp/[Contact information] Izumihigashimachi 8-55, Akita-shi, 010-0814
TEL : +81-18-868-3371 FAX : +81-18-868-5741

47

Senbeijiru, or crackers in soup, has been a local favorite formore than 200 years in the area around Hachinohe City in
Aomori Prefecture. Nanbu crackers made specifically forsoup are broken up, added to a soup made with meat, fish,
vegetables, and mushrooms, and simmered. You can easily
enjoy in your own home the pleasing texture of crackers
that have soaked up the tasty soup.
Hachinohe Senbeijiru¥1,000 (3 servings, tax exclusive)
Best if used within 6 months (store at room temperature).
Available throughout the year.

Ajino-kakunoya Co., Ltd.
Aza-fukuzawakubo 3, Oaza-samemachi, Hachinohe-shi, Aomori
031-0841 TEL : +81-178-34-2444 FAX : +81-178-33-0395
http://www.kakunoya.co.jp

Wanko soba is a traditional noodle dish of Iwate Prefecture
known for the way it is served. Servers stand by and repeatedly
replace small portions of noodles in the customer’s bowl ass/he eats. The method began with the idea that customers
could consume large amounts of soba noodles just freshly
boiled, at their peak of taste. Kitadate Co., Ltd., has been
making soba noodles for 66 years. It begins with Japan-grown
buckwheat (soba) stored at low temperatures. The grain is thenslowly ground with a stone mortar in a low heat process
yielding freshly ground soba flour perfect for soba noodles.
Wanko-Soba ¥260 (semi-uncooked 180g, soupincluded) Iwate no Aji -Wanko-Soba ¥260
(dried noodles 240g, tax exclusive)
Semi-cooked noodles can be kept up to 60 days at room
temperature. Dried noodles can be kept up to 1 year at room
temperature. Store in a cool, dark place away from, direct sunlight,
high heat, and high humidity. Available throughout the year.

Kitadate Seimen Co., Ltd.
Kamasuda 176-1, Hachimantai-shi, Iwate 028-7533
TEL : +81-195-72-2748 FAX : +81-195-72-2132 http://www.kitadate.co.jp/

Reimen noodles (cold noodles) from Pyongyang first
appeared in Morioka around 1952 when Korean residents
began replicating the taste of home. Oyama Seimen makes
the most of the area’s abundant water, clean air, andplentiful ingredients to make high-quality noodles. Its mostpopular product is Morioka Reimen. These noodles madefrom starch and flour are highly springy and excellent
paired with a full-flavored, spicy soup.
Morioka Reimen: ¥300 for 2 servings (dried
noodles 180g, 2 packs of soup with hot spice)

Morioka Reimen in a hand-carry package:¥1,000 for 4 servings (two packs of 140g x 2 noodles,and 4 packs of soup with hot spice) (tax exclusive)
Dried noodles are best consumed within 180 days from date ofproduction. Semi-uncooked noodles are best consumed within
90 days from date of production. Available throughout the year.

Oyama Seimen Co., Ltd.
Aza-shimononaka 2-5, Oyama, Isawa-ku, Oshu-shi,
Iwate 023-0493 TEL : +81-197-47-0434 FAX : +81-197-47-0578
http://www.oyama-seimen.co.jp/

48

Fruits of outstanding taste and quality�popular at home and abroad

Igarashi Seimen / Kitakata-shi, Fukushima

The abundant natural environment of Tohoku and Niigata is well known for
producing a variety of excellent fruit. Their great taste and high quality are also
highly acclaimed in overseas markets, where they are often purchased as gift items.

Kitakata Ramen
This uncooked Kitakata ramen, named after the popular ramen served in
Kitakata, offers an authentic flavor equal to that served in popular ramen
shops. The springy, wide noodles pair well with soy sauce-based soup anddon’t complete without the generous slices of roasted pork filet that garnish
Kitakata ramen. Igarashi Seimen has been manufacturing noodles for morethan 60 years. It has a comprehensive sanitation management system and ahigh food safety rating.
Uncooked Kitakata Ramen, directly delivered from theproduction site
¥3,000 (5 servings in a gift box; noodles 120g x5, soy sauce soup 50g x5, chicken

soup 300g x5, large-sized pork slices 40g x5, memma bamboo shoots 80g x1)¥600 (1 serving, tax exclusive)

Fukushima / Niigata / Miyagi

Kaki (Persimmons)

Exports(Mishirazu-Gaki
Koro-Gaki)

Mishirazu-Gaki ▲Best if used within 30 days (stored at room temperature). Available throughout the year.
Koro-Gaki ▼Igarashi Seimen Co., Ltd.
Aza-machijirihigashi 7468, Kitakata-shi, Fukushima 966-0826
TEL : +81-241-22-0457 FAX : +81-241-22-0459 http://www.igarasi-seimen.co.jp/

Tohoku and Niigata are the major production areas of shibugaki, or
bitter persimmons. Aizu Mishirazu-Gaki from Fukushima Prefecture andOkesa-Gaki from Niigata Prefecture are delivered after the bitter taste iseliminated using alcohol. The persimmons are distinguished by theirlarge size, soft flesh, smooth texture, and mild sweetness. In addition,
Koro-Gaki from Miyagi Prefecture are prepared in a traditional process
in which persimmons are carefully hand-peeled and gradually dried to
produce a refined sweetness. They are a popular gift item.
<Mishirazu-Gaki> Contact us for pricing and otherproduct information.
Fukushima Prefectural Government, Tourism Promotion
Bureau, Trade Promotion Division

Tasc Foods / Yonezawa-shi, Yamagata

Jinenjo-Soba / Joetsu-shi Niigata

Sugitsuma-cho 2-16, Fukushima-shi, Fukushima 960-8670
TEL : +81-24-521-7326 FAX : +81-24-521-7888

Yamagata Imoni
Curry Udon no Moto

Hegi Soba, traditional
noodles from Echigo<Okesa-Gaki> ¥3,000 (3kg: 18-20 pcs)

(with Yamagata kuroge wagyu beef)*Price may vary. Available from late October to early November.

Fruit and Vegetable Sales Division, Horticulture Department,
JA ZEN-NOH Niigata
Yamaga 2310-15, Nishi-ku, Niigata-shi, Niigata 950-1193
TEL : +81-25-232-1580 FAX : +81-25-232-1541
http://www.nt.zennoh.or.jp/ http://www.ja-town.com/shop/c/c3901/<Koro-Gaki> ¥3,200 (approximately 1 kg, 12-18 pcs), ¥2,700(approximately 250g, 4-6 pcs for 3 packs, tax exclusive).
*Prices may vary. Best if used within 10 days (store at room temperature).
Available from mid December to late January.
▲

Okesa-Gaki

Miyagi Korogaki Cooperative

NoodlesAza-hikage 37, Ohiranakame, Shiroishi-shi, Miyagi 989-0216
TEL : +81-224-25-3013 FAX : +81-224-25-9500 http://www.korogaki.jp/

Exports

Award-winning
product

Yamagata Imoni Curry Udon no Moto
¥500 (1 serving) ¥1,200 (2 servings, tax exclusive)

49

Hegi Soba, traditional noodles from Echigo¥330 (270g for 1 pack, tax exclusive)

JA ZEN-NOH Niigata

Echigo Hime (Echigo Princess)Fruits & others

Imoni, a soup featuring taro and beef, is a cornerstone of theseasonal food culture of Yamagata Prefecture. Recently, it has
become popular, after consuming much of the taro and beef, to
add curry seasoning and udon to the remaining soup to makecurry udon. Imoni Curry Udon no Moto allows you to easily
enjoy this unique and delicious taste at home. This Japanese-style
curry features the company’ s own blend of curry spices added tosoup made with the full flavor of Japanese Black beef.

Hegi soba is a traditional food of the Echigo area named after
the square, “hegi” tray on which soba noodles are served. A
special component of the noodle recipe is a kind of seaweed
called funori. Jinenjo Soba produces noodles in an integrated
process starting with in-house production of flour andcontinuing to packaging the finished noodles. Ample use offunori seaweed yields a smooth, delicious soba, and use of
the natural mineral water of Echigo–odeguchi sen-sui–helps
make the most of the natural flavor and texture of thenoodles. Boil 4 to 5 minutes for peak taste and texture.

Echigo Hime is a variety of strawberry developed in Niigata Prefecture andnamed for its lovely and fresh character—like a Niigata princess. The
strawberries are large and have excellent aroma and taste. Because theyslowly ripen in the severe winter cold, they grow to be sweet with subdued
tartness. While the peak delivery season is April to May, farmers haverecently been employing cultivation methods that accelerate blooming andharvest so consumers can enjoy this strawberry for an even longer period.

Best if used within 1 year (1-serving pack), or 120 days
(2-serving pack). Store at room temperature.

Best if used within 1 year. Store in a cool place, away fromdirect sunlight and humidity. Note: Check ingredient list forpotential allergic reactions. In particular, the manufacturing line
for this product is also used for products containing yams.

Echigo Hime ¥2,500 (300g x 4 packs)*Price may vary. Available from March to May.

Tasc Foods Co., Ltd.

Jinenjo-Soba Co., Ltd.

Fruit and Vegetable Sales Division, Horticulture Department, JA ZEN-NOH Niigata

Aioi-cho 7-130, Yonezawa-shi, Yamagata 992-0032
TEL : +81-238-22-7188(main) FAX : +81-238-21-2309
http://www.koi-miyasaka.com/

Nagahashiri 848, Uragawara-ku, Joetsu-shi 942-0331
TEL:+81-25-599-2219 FAX : +81-25-599-2211
http://www.jinenjosoba.co.jp/

Yamada 2310-15, Nishi-ku, Niigata-shi, Niigata 950-1193
TEL : +81-25-232-1580 FAX : +81-25-232-1541
http://www.nt.zennoh.or.jp/ http://www.ja-town.com/shop/c/c3901/

50Aomori /Kameya Food Processing Factory / Yokote-shi, Akita

Aomori Apple Export Council / Aomori
JA ZEN-NOH Iwate / Yahaba-cho, Iwate

ApplesFruit Juice

Exports

Aomori Prefecture produces more than 50 varieties of apple, and accounts forover half of the apples harvested in Japan each year. The taste and quality of
Aomori apples are highly regarded around Japan and overseas, with 20,000 of
the 500,000 tons harvested annually going for export. Iwate is also a top apple
producer. The Haruka variety is very sweet and crisp, with a large, juicy center.
The sugar content and juicy center is measured, and only apples meeting highstandards are sold as Iwate Junjo Premium Fuyukoi.
<Aomori Apples> Contact us for pricing and other product information.
Available throughout the year, but varieties depend on season.

English-inquiries
welcome(Grape Juice)

Aza-kanda 405, Oaza-katada, Hirosaki-shi, Aomori
TEL : +81-172-33-8480 FAX : +81-172-33-8481 http://ca-ringo.jp<Iwate Apples> Contact us for pricing and other product information.

Apple juice from Aomori Prefecture is 100% pure apple juice extracted through a unique,airtight press method that grinds and squeezes apples in a closed container to avoid
aeration and preserve the apples’ robust aroma and delicious taste. Grape juice from Akita
Prefecture starts with grapes carefully tended until each bunch fully ripens on the vine. This
100% grape juice is made with a traditional pressing method involving time and effort. The
result is an exclusive taste balancing a rich sweetness and crisp tartness for your enjoyment.
<Apple Juice> Kibo-no-Shizuku (1L)
Contact us for pricing and other product information.

The Farm Village Industry Federation of Aomori Prefectural Agricultural Cooperatives

Available in December (Iwate Junjo Premium Fuyukoi). Store up in a cold place or keep refrigerated.

Tonose 2-2-1, Hirosaki-shi, Aomori 036-8317
TEL : +81-172-33-7520 FAX : +81-172-38-2330 http://www.aoren.or.jp/

Product and Sales Division, Horticulture Department, JA ZEN-NOH Iwate<Grape Juice> Grape Juice (600ml) ¥1,000 (tax exclusive)

Ryutsu-center-minami 2-5-2, Yahaba-cho, Shiwa-gun, Iwate 020-0891
TEL : +81-19-614-1896 FAX : +81-19-638-2145 https://www.junjo.jp

Best if used within 500 days (store at room temperature). Available throughout the year.

Kameya Food Processing Factory
Heiwa-cho 14-7, Yokote-shi, Akita 013-0035
TEL : +81-182-32-2734 FAX : +81-182-32-2754 http://marukame.net/

Cherries

Exports

Best if used within 1 year. Available throughout the year.
*Store at room temperature away from direct sunlight and high temperature.
*Fruit pulp may settle on the bottom, but does not affect quality. Please shake well before
drinking. Refrigerate after opening and consume promptly

Aomori Apple Export Council

ZEN-NOH Life Support Yamagata

Award-winning
product

Kibo-no-Shizuku

Grape Juice

JA ZEN-NOH Niigata

Japanese Pears

Fukushima

Fukushima

GrapesPeach

Exports

Exports

Fruits & others

Cherries are the signature agricultural product of
Yamagata Prefecture, which produces approximately 70%
of Japan’s annual cherry harvest. Satoh-Nishiki, the mostpopular variety, Beni-Shu-ho, a large and extremely sweet
variety, and others shine like rubies and have a delicious
sweet-tart taste. They are often given as seasonal gifts. The
harvest period differs depending on the variety and area.
Yamagata Prefecture’s official website provides
information on cherries so consumers don’t miss out on
the peak seasons.
Contact us for pricing and other productinformation.
Available from late June to early July.
*Cherries should be consumed quickly for best taste.

ZEN-NOH Life Support Yamagata Co., Ltd.
Nagaokakita 4-7-18, Tendo-shi, Yamagata 994-0062
TEL : +81-23-655-3113 FAX : +81-23-655-3119
http://z-lsy.co.jp/index.html

51

Japanese pears have a history in Niigata spanning 300
years. Grown in fertile soil fed by the Shinano River, thelongest river in Japan, they have a juicy sweetness andrefreshing texture. Many varieties are shipped over theperiod from August to December, including Kosui,
Housui, Nijusseiki, Akizuki, Niitaka, and Shinko. The
Niitaka variety is a large pear nearly round in shape andweighing as much as 800 grams each. It is highly rated inJapan and abroad for its high sugar content.
Contact us for pricing and other productinformation.

Exports

With the growing popularity of large, seedless grape
varieties in recent years, Fukushima Prefecture developed
seedless Azuma-Shizuku grapes, harvested in late August.
The seedless grapes make a perfect gift because of theirlarge size, soft and sweet meat, and subdued tartness. The
grapes also contain an abundance of nutrients such as
polyphenol and anthocyanin. Other tasty varieties are alsoavailable, including Kyoho, Pione, and Takao.

Northern Fukushima Prefecture is one of the largest
fruit-producing areas in Japan, and peaches are thesignature summer fruit of this fruit kingdom. Following
harvest, peaches are checked with a light sensor for
sweetness, weight and color to guarantee flavor. Various
peaches varieties are delivered during different periods, but
Akatsuki peaches are harvested from late July to
mid-August. They have dense pulp and a rich sweetness.

Contact us for pricing and other product information.

Contact us for pricing and other product information.

Fukushima Prefectural Government,
Tourism Promotion Bureau, Trade Promotion Division

Fukushima Prefectural Government,
Tourism Promotion Bureau, Trade Promotion Division

Sugitsuma-cho 2-16, Fukushima-shi, Fukushima 960-8670
TEL : +81-24-521-7326 FAX : +81-24-521-7888

Sugitsuma-cho 2-16, Fukushima-shi, Fukushima 960-8670
TEL : +81-24-521-7326 FAX : +81-24-521-7888

Available mid-August to mid-December.

Fruit and Vegetable Sales Division, Horticulture Department,
JA ZEN-NOH, Niigata
Yamada 2310-15, Nishi-ku, Niigata-shi, Niigata 950-1193
TEL : +81-25-232-1580 FAX : +81-25-232-1541
http://www.nt.zennoh.or.jp/
http://www.ja-town.com/shop/c/c3901/

52

JA ZEN-NOH Niigata

Le Lectier
Most western pears harvested in Niigata Prefecture are of the Le
Lectier variety and are primarily grown in the fertile soil of the
Shinano River basin. Because these pears do not completely
ripen on the tree, they must further ripen after harvest under
carefully managed temperature, humidity and ventilation
conditions. After about 40 days they turn a pastel yellow color
and are ready for delivery. Locals call them the grande dame ofwestern pears for their rich scent, concentrated sweetness, andtender texture.
Le Lectier¥4,000 (2 kg, 5-6 pcs), ¥4,800 (3 kg, 7-11 pcs),¥6,400 (4 kg, 9-12 pcs)
*Prices may vary. Available from late November to mid December.

Fruit and Vegetable Sales Division, Horticulture Department,
JA ZEN-NOH Niigata
Yamada 2310-15, Nishi-ku, Niigata-shi, Niigata 950-1193
TEL : +81-25-232-1580 FAX : +81-25-232-1541
http://www.nt.zennoh.or.jp/ http://www.ja-town.com/shop/c/c3901/

Abukuma Shokuhin / Date-shi, Fukushima

Orchard Takeda / Tendo-shi, Yamagata

Waka-Momo no Kanro-ni

Shuwarait(Sweetened boiled young peaches)(Apple, La France, Grapes, Cherry)

So far three Japanese editions, an English edition andChinese editions (in both Simplified and Traditional
Chinese) have been published. You can download
them on the following website.
http://www.kasseiken.jp/investigation/index.php

Exports
Award-winning
product

Award-winning
product

Fruits, otherWaka-Momo no Kanro-ni are young peaches harvested
one-by-one, then sweetened and boiled. In a unique,patented production process, the peaches are cooked insyrup to retain their fresh, green color and enable even theseeds to be eaten. The young peaches are lightly fragrantwith a juicy, sweet flavor. They can be packed in a lunch,served as a topping on yogurt, or used as an ingredient inhomemade desserts such as gelatin and cake.
Waka-Momo no Kanro-ni¥2,000 (100g x 3 bags, tax exclusive)

53

These pure, semi-sparkling juices are prepared from
fresh-squeezed fruit grown in the richest soil. Cultivation andprocessing are all done in-house, with the juice shipped
directly from orchards in Tendo City, Yamagata Prefecture
to provide the taste and fragrance of fresh fruit in arefreshing beverage. Four types are available: apple, grape, La
France (pear) and cherry. Only a few companies produce
pure sparkling fruit juice in Japan, and this firm is recognized
for its high technological skill and excellent products.
Shuwarait (250ml)
Apple ¥478 Cherry ¥958
La France, Grapes ¥500 (all tax included)Store at room temperature. Available throughout the year.

Best if used within 6 months. Available throughout the year.

Abukuma Food Co., Ltd.

Orchard Takeda Inc.

Aza-shimizu 34-2, Hobara-machi, Date-shi, Fukushima 960-0649
TEL : +81-24-575-1171 FAX : +81-24-575-1147
http://abukumafoods.co.jp/

Aza-uchijo 8542-1, Oaza-araya, Tendo-shi 994-0054
TEL : +81-23-65４-8704 FAX : +8123-653-4095
http://www8.plala.or.jp/o-takeda/

2015 Tohoku & Niigata, Japan
SPECIAL FOOD SELECTIONS
Publication : March, 2015
Chief editor : Yoko Ushio
Publisher : Tohoku Regional Advancement Center
Centre Building 9F, Chuo 2-9-10, Aoba-ku,
Sendai-shi, Miyagi 980-0021 JAPANTEL : +81-22-225-1426
FAX : +81-22-225-0082
URL : http://www.kasseiken.jp

English editorial advisor :Ken Schmidt
Professor, Tohoku Fukushi University
Sendai, Japan
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