Carefully Curated Seasonings & Foods

Compare the ingredients and effects of four types of turmeric: autumn, spring, white, and purple. Learn how to choose the right one for your needs, the synergistic effects of blending the four types, and how to increase absorption by 20 times with long pepper. Miko, the manager of an authorized Okinawa pesticide-free turmeric store, shares her experience.

"Pay the miso maker, not the doctor" - A thorough explanation of the differences between genuine naturally brewed miso, quick-brewed miso, and miso with dashi. Learn how to choose the best miso for your health, based on 1,300 years of history.

A must-see for those who have given up because it's a pain to mix every day! Bamboo bran is odorless and provides full-fledged intestinal health without the hassle of mixing. It also easily contains natural silicon, which supports beautiful skin. Start building your ideal body today.

The answer to the problem of "There are so many types I can't choose" is now! The mineral-rich "Yuki Shio," the versatile "Ishigaki no Shio," and the completely sun-dried "Umi no Sei." The store manager, a salt enthusiast, thoroughly compares the differences in taste and how to use them for different dishes. We also have a sneak peek at the new product "Take Shio" that will be released next month!

Is it a mistake to think that "reduced salt = health"? 90% of the salt sold in supermarkets may have zero nutritional value. A store manager who has been using salt for five years shares three tips on how to choose "real natural salt" that will dramatically improve the flavor of your food and make your body happy. First, check the back label!

Nori seaweed is a natural supplement with a history dating back 1,300 years. In addition to the nutritional benefits of vitamins and other nutrients, we will thoroughly explain the risks of the oils and additives in seasoned seaweed and Korean seaweed, as well as the current production crisis. We will also explain how to choose "acid-free, authentic roasted seaweed" carefully selected by Kogaiko Shoten.

Peponuts from Wassamu, Hokkaido, are a rare superfood that accounts for only 2% of domestic production. They contain twice the iron and zinc of almonds, making them ideal for health-conscious individuals. Made entirely in-house and without additives, they deliver reliable quality.

This legendary persimmon vinegar is made by a company with 200 years of history. Made with 100% ripe persimmons from Wakayama Prefecture, it contains no added water or alcohol. Aged for over two years, the persimmon vinegar contains three times the potassium of black vinegar and is rich in polyphenols, which help improve blood pressure, fatigue recovery, and intestinal health. A comprehensive explanation is provided, from the story of its creation to its health benefits.

Organically aged three-year bancha tea is a traditional Japanese health tea that is nearly caffeine-free after being aged for three years. It's safe for pregnant women and babies. We also introduce ways to drink it, such as plum soy bancha, depending on your physical condition. Turn the wisdom of Japanese life into a daily health habit.

"Budo Sansho" (grape sansho) produced by Kanja Sansho Farm in Wakayama Prefecture is a miraculous spice that has three-star chefs from around the world traveling deep into the mountains to buy. This book thoroughly explains the challenges faced by producer Fuyuki Nagaoka, the differences between it and Sichuan pepper, its health benefits, and why it is called the "green diamond."