YUZU MARMALADE (ゆずマーマレード)
Producer:Vegetable Park
Prefecture:Osaka

Yuzu is Japan’s prized citrus fruit and is best described as a mix between a lemon and a mandarin orange. It has a sweet and slightly tart flavor and is the perfect base for this citrus marmalade made locally on a small farm called Vegetable Park in the tiny town of Nose, just north of Osaka.

Vegetable Park is run by Ayumu and Emi Ueda (and their adorable young children!) who wanted to share their love of agriculture with their community through the fresh, seasonal harvest from their land. The couple faced numerous challenges when they first began farming given the region's unpredictable climate, but they learned to embrace Mother Nature and to see the beauty in her creations. All their products are sustainably grown without the use of pesticides or chemicals. They encourage everyone to come and visit them so you can experience the scenery of Nose. You can see photos of their farming life at @vegetablepark.

Learn more about this inspirational family in our Producer Spotlight.

Ingredients:Yuzu, raw sugar (from Tanegashima Island)
Suggested uses:Dollop on yogurt or ice cream. Spread on toast or crackers. Add to grilled cheeses. Add to marinades or when cooking chicken or fish to create a glaze.
Nutritional information: Per: 100g, Calories: 241kcal, Total Fat: 0.2g, Sodium: 0g, Total Carbohydrate: 60.2g, Protein: 0.6g

PONZU VINEGAR (冷奴の友)
Producer:Shokaku
Prefecture: Hyōgo

A staple Japanese condiment, ponzu is a tart-tangy sauce made from a mixture of citrus juice, soy sauce, dashi, and mirin. This ponzu vinegar however, is a local gem which carries its own unique flavors. It has a slight sweetness from the mirin, a smokiness from the bonito flakes and a fresh citrus zest you won’t find in other ponzu vinegars due to the combination of yuzu, Japan’s prized citrus fruit, and a local lime known as sudachi. 

For the Fujiwara family, sustainability goes beyond the fresh ingredients in their products, and extends to the community which helped them grow from a small unassuming sushi shop on the Itayado shopping street near Kobe. Like many towns across Japan, the population in Itayado is declining. With a desire to revive and support their local community, the family conducts workshops in the area while also employing people with special needs. 

Learn more about the producers behind this special sauce in our Producer Spotlight.

Ingredients:Fruit juice (yuzu, sudachi), soy sauce (authentically brewed), tamari (including soybeans and wheat), mirin, bonito, kelp, sugar, alcohol
Suggested uses:Add a teaspoon or two in the last minutes of cooking a stir-fry, soup, or stew, combine in a marinade or toss with a mild-tasting oil to create a refreshing dressing. Can also be used as a dipping sauce for cold noodles, dumplings, or summer rolls.
Nutritional information: Per: 100g, Calories: 51kcal, Total Fat: 0.1g, Sodium: 6.5g, Total Carbohydrate: 7.0g, Protein: 5.6g

100% SOBA NOODLES (十割そば乾麺)
Producer:Ichikara Farms
Prefecture:Niigata

Soba, which is the Japanese name for buckwheat, is arguably one of the most popular types of noodles in Japan. Most soba noodles however are mixed with wheat to make them less brittle, even though the higher the concentration of soba, the higher the quality of noodle. This soba noodle is made from 100% soba, is gluten-free and is flash-frozen in order to maintain its moisture. Notoriously tricky to make, a master noodle maker must adjust the dough according to the humidity in the air and the variety and grind of the buckwheat. Made without pesticides or chemical fertilizers and grown and milled in-house, this is the truest form of soba you can enjoy!

Ingredients:Buckwheat (from Minamiuonuma City)
Suggested uses:Boil the whole package (180g)for 7 mins in 3-4 liters of boiling water. Since 100% soba noodles are more delicate than regular soba noodles, please wait 30 seconds before separating and stirring the noodles as they boil. Remove from heat and drain but save the leftover soba water! The soba water is full of flavor and nutrients and can be enjoyed on its own as a hot drink (you can boil the noodles in 2-3 liters of water for a thicker drink). Place the noodles in a bowl of ice water and strain before serving. Enjoy as is , witha pinch of salt or make a simple dipping sauce by combining 1 cup of dashi with ¼ cup of soy sauce (both available in our Creative Beginnings: Redefining “Wa” Care Package).
Nutritional information: Per: 100g, Calories: 360kcal, Total Fat: 3.5g, Sodium: 0.01g, Total Carbohydrate: 68.9g, Protein: 13.2g

EDIBLE SOBA TEA (魚沼産100%食べてもおいしい魚沼そば茶)
Producer:Ichikara Farms
Prefecture:Niigata

You may be surprised to learn that buckwheat is not actually a type of wheat - in fact, it’s not technically a grain at all. Buckwheat is a highly nutritious seed, which is treasured in Japan for its robust nutty flavor. This tea contains roasted buckwheat in its entirety, without being crushed. Soba also contains all eight essential amino acids and is rich in lutein, vitamins B1, B2 and dietary fiber so be sure to eat the leftover buckwheat after steeping your tea! 

Produced in the Snow Country of Niigata prefecture, this soba is the cultivation of Ichikara Farms and a symbol of the rebirth ofnature. The area had been devastated by a large earthquake in 2004 which triggered numerous landslides and destroyed local fields and pastures. In learning to coexist with nature,the founder, Yudo Yoshida, transformed an abandoned pasture into30 hectares of farmland by regenerating the fields and harvesting organic buckwheat as a local product. 

Learn more about how Ichikara Farms is rebuilding the community in Niigata with their soba products in our Producer Spotlight.

Ingredients:Buckwheat
Suggested uses:Add 1tsp to 250ml of hot water. Can be served hot or chilled, and pairs well with sweets or a savory meal. After drinking the tea, you can eat the leftover buckwheat itself, like a nutty oatmeal or hot cereal, or on top of yogurt. You can even eat the buckwheat as is, straight from the bag as a healthy snack!
Nutritional information: Per: 100g, Calories: 364kcal, Total Fat: 2.5g, Sodium: 0g, Total Carbohydrate: 73.7g, Protein: 9.6g

EGOMA & FISH OKOSHI (PUFFED RICE SNACK) (荏胡麻と小魚とおこしと)
Producer:Morishige
Prefecture:Saitama

Egoma, also known as perilla seeds, have a flavor similar to sesame seeds, but with one of the highest proportions of omega-3 fatty acids. They add a nutty taste to this okoshi (traditional puffed rice snack) which is a perfect balance of egoma, small sardines, seaweed and a pinch mineral-rich rock salt. 

As the sole specialty at Morishige farms, these particular egoma seeds are of the highest quality, grown with natural organic fertilizers, no pesticides or additives, and are made from beginning to end in-house and by hand. Their production and commercialization has even been certified by the Saitama Prefecture Management Innovation Plan. 

Yet the history of Morishige is a reminder of how unpredictable nature can be. The original farm was built in 1999 in Fukushima prefecture. The Great East Japan Earthquake destroyed what took over a decade to build, but with the help of local volunteers, they were able to rebuild and recultivate on abandoned land in Saitama prefecture. Through these hardships, the farmers and producers have restored their faith in the “regeneration of agriculture”. They hope to convey to future generations the traditions and wisdom of craftsmen and the stories of the elders, to bring about a new wave of agriculture that implements recycling and balance between urban and regional areas. 

Learn more about the dedicated farmers at Morishige in our Producer Spotlight.

Ingredients:Syrup, fish puff (flour, cornstarch, boiled flour, salt), sesame, sardine, rice oil, sesame leaf, algae, rock salt
Suggested uses:Enjoy as is.
Nutritional information: Per: 100g, Calories: 393kcal, Total Fat: 4.2g, Sodium: 2.29g, Total Carbohydrate: 83.2g, Protein: 5.4g