We use home-grown and self-produced indigo for indigo dyeing.
By simmering it in the traditional way, you can enjoy the whole fish.
The taste of the countryside! Konjac made with love and care in the mountains of Yamashiro.
Content by volume
230ｇ
The perfect souvenir set! Jams and marmalades made from local fruits
50ｇ
This homemade miso is made from malted rice produced in the deep cold of February, using the plentiful, natural bounty of the mountains.
This side dish, Kyarabuki, is a natural product made from wild butterbur that grows deep in the forested mountains of Oboke.
70ｇ
Thick noodles handmade with freshly ground powder provide a wholesome and full flavour.
Noodles 130g x 2, dipping sauce 20ml x 2 (2 servings)
Cookies made from the okara of Iya's famed "stone tofu".
40ｇ
Old-fashioned kinako (soybean flour) candy made from soybeans and naked oats grown with sloped-land farming systems in Nishi-Awa.
200ｇ
Gaina Golden Fried Chicken made with ingredients from Nishi-Awa
400ｇ
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