東風吹かば

Umeboshi are Japanese pickled plums, widely eaten with rice or used in onigiri. Known for their intense sourness and saltiness, they are also valued for preservation and refreshment.

Katsuobushi is dried, smoked bonito, known as the hardest food in the world. It is shaved to make “dashi,” the umami-rich broth essential to Japanese cuisine.

Koya-dofu is a freeze-dried tofu with a sponge-like texture, made by freezing and drying tofu. Rich in plant protein and calcium, it’s often called a “Japanese superfood” for its nutrition and versatility.

Kombu is a type of kelp essential to Japanese cuisine. Harvested mainly in Hokkaido, it provides elegant umami flavor and is often combined with katsuobushi for dashi.

Himono refers to salted and air-dried fish, a traditional Japanese preserved food. By removing moisture, the umami flavor becomes concentrated, giving it a rich and savory taste when grilled.

Miso is a traditional Japanese seasoning made by fermenting soybeans. It is used in soups and stews, with regional varieties shaping Japan’s culinary identity.