Fruits and Vegetables

The shiitake of Sugimoto are grown with the approach of traditional cultivation, the japanese of 1000 years using the special oak logs with the sap sweet. These Shiitake mushrooms are grown on 100% by local farmers in Kyushu, a southern island of Japan.The trunks of the tree Sweet Sap of Oak are recognized in Japan as a manufacturer of Shiitake mushrooms from the taste and consistency better. The area most abundant for the Sweet Sap of Oak are in the prefectures of Takachihogo and Oita. The drying process used by Sugimoto lowers the moisture content to less than 9%, which preserves better the taste of the Shiitake and increases the content of vitamin D of as much as 15 times.The content of humidity is the control point that is most critical to preserve the Shiitake with the highest quality. We use a process of drying the secondary in our factory to reduce the moisture content using infrared rays.Also, it is a process of daily monitoring to ensure the moisture content. After the radius of the infrared, we also use the UVB rays to increase the vitamin D natural of our Shiitake mushrooms. These shiitake contains the highest amount of vitamin D. These shiitake mushrooms are perhaps the only Shiitake mushrooms Kosher certified grown 100% in the natural forest.

The shiitake of Sugimoto are grown with the approach of traditional cultivation, the japanese of 1000 years using the special oak logs with the sap sweet. These Shiitake mushrooms are grown on 100% by local farmers in Kyushu, a southern island of Japan.The trunks of the tree Sweet Sap of Oak are recognized in Japan as a manufacturer of Shiitake mushrooms from the taste and consistency better. The area most abundant for the Sweet Sap of Oak are in the prefectures of Takachihogo and Oita. The drying process used by Sugimoto lowers the moisture content to less than 9%, which preserves better the taste of the Shiitake and increases the content of vitamin D of as much as 15 times.The content of humidity is the control point that is most critical to preserve the Shiitake with the highest quality. We use a process of drying the secondary in our factory to reduce the moisture content using infrared rays.Also, it is a process of daily monitoring to ensure the moisture content. After the radius of the infrared, we also use the UVB rays to increase the vitamin D natural of our Shiitake mushrooms. These shiitake contains the highest amount of vitamin D. These shiitake mushrooms are perhaps the only Shiitake mushrooms Kosher certified grown 100% in the natural forest.

Red azuki beans - 500 gr
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With this chopped onions fried and crunchy you can garnish your delicious uramaki in a moment.

Wadakyu niboshi sardines and anchovies-smoked dried - 1 Kg
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Daikon - 100 gr
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The legumes belong to the Italian food tradition and thanks to their versatility of use can be enjoyed throughout the year in various ways: first courses with rice or pasta, soups, side dishes and anything else that your imagination. The high content of proteins, vitamins and minerals, the wealth of fiber and iron and low in fat, legumes are essential in the diet of every person who wants to eat in a balanced way and correct, so as the name suggests, the food model of the mediterranean diet.

With this crispy fried onion grain you can garnish your delicious uramaki in no time.

Yuba is a soy product very popular in Japan. This is the film that is formed over soy milk at a temperature between 80° and 85°. It is taken and put to dry. It is sweet and very rich in protein and is eaten for example in fish, meat or vegetable broth. If it is dried it can be rehydrated in water before use or used in breading fish as it is already cut into strips. It can be used and served as an appetizer, as sashimi with soy and fresh wasabi, with broth or in a sweet version.

The spicy condiment can be used on any thing. Of Korean origin kimchi is a traditional dish from Korean made of vegetables fermented with spices. You can use it on grilled meats, chicken, pizza, pasta, noodle, salad and everything you want to give a touch of real spicy!

Allium chinense, also known as Chinese onion or Japanese shallot is an edible species of Allium, native to China and grown in many other countries. Its close relatives include onion, shallot, leek, chives and garlic. Rakkyo is whiter and harder than its peers and has a crunchy texture on the bite. Rakkyo are often seen in brine. They can also be cooked with salt or soy sauce. Some pieces of pickled Rakkyo are commonly served with Japanese curry. Rakkyo has herbal properties; it promotes healthy digestion and helps the body absorb vitamin B1.

High-quality shi itakeko powder is a healthy way to boost the flavor and aroma of your dishes. It is a versatile, coarsely ground mushroom powder made from quality Japanese shiitakes grown in the forest of the Kyushu region. This mushroom being rich in guanylate helps to achieve a salt-free diet. Guanylate increases the umami of food, giving the perception that dishes have a more savory taste, even without adding salt. So by replacing the salt with this shiitake powder the flavor of the dishes will be stronger, without taking salt.