Dried Sarashina Gowari Soba Noodles Uses 50 - Percent Sarashina buckwheat flour. Soba noodles are popular all across Japan. Our Sarashina Gowari Soba Noodles is salt-free. It has a chewy texture and is more brittle as compared to udon.

Cooking Instructions: Bring water to a boil (~1 litre per bundle). Boil for ~5 min. Once done, quickly rinse with cold water.

Ginjukumen Somon Noodles are considered a summer staple in Japan. They are often served cold as a light dish during the summer season. Somen noodles are stretched while they are being formed, which gives them a somewhat more substantial mouth feel, despite their thinner diameter.

Cooking Instructions: Bring water to a boil (~1 litre per bundle). Boil for ~3 min. Stir occasionally to prevent clumping. Once done, quickly rinse with cold water.

Thin handmade Ginjukumen Maru udon noodles. Popular product within Japan localities. Udon noodles are thicker and have a chewier texture as compared to other common Japanese noodle variants.

Cooking Instructions: Bring water to a boil (~1 per bundle). Boil for ~8 min. Once done, quickly rinse with cold water.

Shiroishi umen is a healthy noodle that preserves the flavor of the wheat flour without using oil. It is said that the noodles were made during the Edo period in Japan when a child who had a father with a stomach illness was taught how to make the noodles by a travelling monk. Kojuro Katakura of Shiroishi Castle named the noodles "umen" (warm noodles) in honor of the "warm heart of compassion" of a child devoted to his/her parents. The noodles are as short as 9 CM, which makes it easy to boil even in small pots. It is slightly thicker than somen noodles and has a distinctive taste.

Cooking Instructions: Bring water to a boil (~1 litre per bundle). Boil for around 3 minutes. Once done, quickly rinse with cold water.

Authentic conger eel kabayaki finished with sugar, special soy sauce and mirin.Great as a side dish to pair with alcohol.

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Alcohol Compatibility Scale

Sake: 5/5

Red Wine: 5/5

Whisky: 5/5

Canned sardines caught off the coast of Japan, finished with salt and extra virgin oil. Great as a side dish to pair with alcohol.

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Alcohol Compatibility Scale

Sake: 3/5

White Wine: 5/5

Whisky: 3/5

Alcohol Compatibility Scale

Beer: 4/5

White Wine: 5/5

Whisky: 5/5

Canned saba fish smoked to perfection using cherry chips to enhance its flavour. Great as a side dish to pair with alcohol.

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Alcohol Compatibility Scale

Red Wine: 4/5

White Wine: 4/5

Whisky: 4/5

Soft and fatty salmon harasu (belly) smoked to perfection using cherry wood chips to enhance its flavour.Great as a side dish to pair with alcohol.

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Alcohol Compatibility Scale

Beer: 5/5

White Wine: 4/5

Whisky: 5/5

Canned mussels finished with white wine and mediterranian sea salt. Great as a side dish to pair with alcohol.

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Alcohol Compatibility Scale

Sake: 3/5

White Wine: 5/5

Whisky: 3/5

Sweet amaebi shrimps covered in panko breading.

Cooking instructions: Pre-heat oil to 175-180°C for about 6 minutes. Next add the shrimps in and fry for about 1.5 minutes.

Indulge your taste buds with Ohbun’s crab claw fry which is crispy on the outside and filled with rich and creamy filling on the inside.  

Cooking instructions: Do not defrost. Pre-heat oil to 170-180°C and fry for about 4.5 minutes until golden brown.

Ayu is a popular Japanese delicacy that tastes sweet. Cooking Instructions: Salt and cook till brown on medium heat. Steam on low heat for 10 mins then cook till skin is crispy on medium heat.

Tasty, succulent crab meat is mixed with milked-based white sauce stewed in the shell of a crab to bring out the crab’s soft, delicate and sweet taste.

Cooking instructions: Oven bake/grill in a pre-heated oven for 13-15 minutes (10 minutes if already thawed). Once the surface is browned, remove from oven/grill and cover with aluminium foil until it is cool enough to serve.

Ohbun’s signature oyster fry is made with fresh oysters from Hiroshima which is known for producing fresh and flavourful oysters. Its crispy breading contrasts well with the plump oyster on the inside. Serve with some lemon and tar tar sauce to enjoy.

Cooking Instructions: Do not defrost. Pre-heat oil to 170-180°C and fry for about 4.5 minutes until golden brown.

Comes in sesame, red bean and soybean flavours.

Serving Instructions: Thaw rice cake and eat while still firm to touch. Consume within 24 hours after thawing.

Refreshing drink made with KYOHO GRAPES with ALOE VERA pulp, packed with fruity goodness. Best served chilled.

Refreshing KABOSU (lime) drink with MIKAN (madarin orange) pulp packed with fruity goodness. Best served chilled.

Refreshing pear drink with pear pulp packed with fruity goodness. Best served chilled.

Refreshing YUZU drink with MIKAN (madarin orange) pulp packed with fruity goodness. Best served chilled.

Rice polishing ratio: 55%

Sizes: 1800ml, 300ml

“GOWARIGOBU” is made from domestically grown rice and yeast “YUKO-NO-OMOI”(original yeast of Iwate prefecture). It generates a gentler fragrance and middle dry taste.

Best served at warm or at room temperature.

Rice Polishing Ratio: 50%

Sizes: 1800ml, 300ml

“GOWARIMIGAKI” is made by the rice "GIGINGA" which is harvested at Iwate prefecture. The rice is milled to 50% by traditional skills of artisan “TOJI”. It has a rich aroma of fresh fruit, with a s soft and smooth taste.

Best served chilled.

Rice Polishing Ratio: 40%

Sizes: 1800ml, 300ml

"HITENSHO" is made with "YAMADA NISHIKI" rice, which is called the "king of sake making rice" since it generates a well-balanced aroma and rich flavor. It is a smooth and excellent sake. It has a refreshing taste with apple and pear accents. This sake has received many awards.Best served chilled.

Rice polishing ratio: 60%

Sizes: 1800ml

"HOJUN UMAKUCHI" is made from rice from the Iwate prefecture. It has a refreshing fruit aroma and a light and mellow taste.

Rice polishing ratio: 70%

Sizes: 300ml

"IWATE SAKURAGAO" is a special honjozo using rice with a very high rice polishing rate. It has a faintly fragrant and refreshing fruit aroma. The taste of the drink is light and mellow with a distinguishing balance of flavor.

Can be enjoyed both warm or chilled.

Rice polishing ratio: 70%

Sizes: 1800ml

Brewed with rice grown in Iwate Prefecture, JYOUSEN is suitable for drinking chilled, at room temperature, or warmed. It is a medium-flavored sake for everyone. In the spring and fall, it is best served with mountain vegetables and mushrooms, in the summer with sashimi and yakitori, and in the winter with hot pots.

Rice polishing ratio: 70%

Sizes: 1800ml

"KANTSUKURI KARAKUCHI" is a long seller of the brewery. It has a dry taste with umami, making it the perfect sake for paring alongside meals. It is characterized by a grainy aroma, refreshing taste and a smooth finish.

Rice polishing ratio: 70%

Sizes: 330ml

MORIOKA SAKE SPARKLING entices you with its unique, sweet aroma and refreshing fruity flavor. Just pour into a grass and enjoy a sparkling new sake experience. Crafted in the traditional brewing style with rice, water and koji. MORIOKA SAKE SPARKLING appeals to a wide range of tastes and is a new sake for a new age.

Rice Polishing Ratio: 50%

Sizes: 1800ml

"NANBU NO SHIZUKU" is made from "GIGINGA" rice and “YUKO-NO-OMOI” yeast, both hailing from the Iwate prefecture.  It has a gentle fragrance and rich flavour.

Best served chilled.

Rice Polishing ratio: 40%

Sizes: 1800ml

"YUINOKA" is produced using Yuinoka, a new sake rice developed in the Iwate prefecture. Compared to the YAMADA NISHIKI rice, it produces a purer and clear sake. It has a refreshing fruity aroma  and a mellow taste. It was awarded the ‘Golden Award’ by the National New Sake Contests in 2016. Best served chilled.

Hijiki is a sea vegetable that grows on rocky coastlines, known of its many essential minerals and dietary fibre. It has a savoury, mushroom-like flavour, great as a topping for rice.

This light and refreshing dessert has a jelly that has a sweet, aromatic and rosy taste that brings out the natural sweetness of the lychees and nata de coco. It’s a perfect dessert that can be enjoyed anytime, chilled or refrigerated.

Somen, together with miso soup and nozawana – a traditional Japanese leafy vegetable – makes for a tasty and hearty meal that can be conveniently prepared within minutes.

Cooking Instructions: Open contents in packet into a bowl. Pour about 150ml of hot water into the bowl. Wait for 1 minute and loosen somen with chopsticks.

Kaorime Honpo’s wakame soup is a blend of wakame seaweed with shredded turnip and kelp.

Cooking instructions: For each tablespoon of dried wakame mix, add about 150ml of hot water. Stir well.