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HOJICHA – THE ROASTED TEA!
A diverse flavor profile that combines traditional Japanese teas with modern culinary innovations.
Matcha – Tea Cultivars
From the "true" tea plant
Camellia sinensis now comes in thousands of different cultivars.
Matcha – shaded vs non-shaded
Discover the difference and what makes shading so important for matcha!
First, second, third harvest - what's the difference
The time of harvest affects the flavor of the tea, and tea can be harvested 2-3 times per year as new leaves sprout after others have been picked.
Wasabi – the Flavorful Root
In the valleys of Nagano, wasabi plants thrive under optimal conditions, giving the unique and complex flavor of real wasabi.
Shiitake - Umami of the kitchen
Discover the fuller and more complex flavor of dried shiitake, which provides rich umami and enhances your dishes all year round!
Soba – How it is made
Up in the mountains of Nagano Prefecture, Japan lies a factory that does something few can. A lo...
Shiitake – the umami of the forest
On the outskirts of the city of Oita, on the island of Kyushu, the southernmost of Japan's four ...
Daruma – Manufacturing
In the city of Takasaki in Gunma Prefecture is Imai Daraumu Naya co, a family business that has b...
How matcha is produced – after harvest
The finished matcha powder has a clear green color, fresh grassy scent and a smooth fine texture, ready to be enjoyed your way.
Raku bowls
Raku bowls are known for their unique character and were first developed by the tea master Sen n...
