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Seasonings from Chubu & Noto

Agehama salt from Noto, Mikawa mirin, and kanzuri from Myoko. The seasonings the makers of Chubu have kept alive, brought to your table.

What sets Chubu's seasonings apart

Chubu's seasonings have three faces: the Sea of Japan side, the Pacific side, and the mountain valleys inland. Agehama salt and ishiri from Noto. Hatcho miso from Aichi and mirin from Mikawa. Kanzuri from Myoko. For how each prefecture differs in detail, see the individual prefecture pages.

By prefecture
Okunoto Agehama Salt (奥能登 揚げ浜塩)
Ishikawa / SuzuSaltNo additivesSun-dried
Okunoto Agehama Salt (奥能登 揚げ浜塩)
「Agehama salt-making, unchanged for 500 years. Crystals raised by hand on the shore.」
¥1,500 / 50g×3
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Yamato Shoyu Koji (ヤマト醤油味噌 醤油糀)
Ishikawa / Kanazawa & OnoKoji
Yamato Shoyu Koji (ヤマト醤油味噌 醤油糀)
「The seasoning that takes rice with raw egg to another level, from Ono in Kanazawa.」
¥486 / 120g
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Sanshu Mikawa Mirin (三州三河みりん)
Aichi / HekinanMirinNo additivesLong-aged
Sanshu Mikawa Mirin (三州三河みりん)
「One sho of rice for one sho of mirin. The day you throw out mirin-style seasoning.」
¥957 / 300ml
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Kakukyu Hatcho Miso (カクキュー 八丁味噌)
Aichi / OkazakiMisoNo additives
Kakukyu Hatcho Miso (カクキュー 八丁味噌)
「Soybean miso guarded by stone-stackers, through two summers and two winters.」
¥750 / 500g
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Ishii Shinshu Sannen Miso (石井味噌 信州三年味噌)
Nagano / MatsumotoMisoNo additivesKioke-brewedNaturally brewedLong-aged
Ishii Shinshu Sannen Miso (石井味噌 信州三年味噌)
「Three years in cedar barrels, in an age of fast fermentation.」
¥4,104 / 2kg
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Chikiri Honkarebushi Katsuo Pack (ちきり 本枯節かつおパック)
Shizuoka / YaizuDashiNo additives
Chikiri Honkarebushi Katsuo Pack (ちきり 本枯節かつおパック)
「4 rounds of mold, 6 months of aging. The peak of katsuobushi in your daily bowl.」
¥2,301 / 2g × 30 sachets
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Kanzuri 3-Year Aged Fermented Chili Paste (かんずり 3年熟成)
Niigata / MyokoSpicyNo additivesLong-aged
Kanzuri 3-Year Aged Fermented Chili Paste (かんずり 3年熟成)
「Laid out on snow, fermented 3 years. Myoko's improbable chili paste.」
¥540 / 47g
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Aimono Kuro Tororo Kombu (四十物昆布 黒とろろ)
Toyama / KurobeDashiNo additives
Aimono Kuro Tororo Kombu (四十物昆布 黒とろろ)
「The Toyama way, from Japan's top kombu-eating prefecture. Add hot water and you have the sea.」
¥1,660 / 37g × 3 sachets
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Tobaya Tsubo no Su Rice Vinegar (とば屋 壺之酢)
Fukui / ObamaVinegarNo additives
Tobaya Tsubo no Su Rice Vinegar (とば屋 壺之酢)
「300 years in Wakasa, the imperial larder. A rice vinegar raised in clay pots, with no sharp bite.」
¥1,296 / 900ml
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Tenyo Bimisan Dashi Tsuyu (テンヨ だしつゆビミサン)
Yamanashi / KofuDashi
Tenyo Bimisan Dashi Tsuyu (テンヨ だしつゆビミサン)
「One bottle in every houtou-country kitchen, named for Shingen's gift of salt.」
¥540 / 1L
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Uchibori Mino Tokusen Ponzu (内堀醸造 美濃特選味付ぽん酢)
Gifu / YaotsuPonzuNo additives
Uchibori Mino Tokusen Ponzu (内堀醸造 美濃特選味付ぽん酢)
「From a Mino maker that has done nothing but vinegar for 150 years. The way into additive-free ponzu.」
¥1,899 / 360ml × 3 bottles
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Kaneishi Noto Squid Ishiri Fish Sauce (カネイシ 能登のイカ魚醤 いしり)
Ishikawa / Noto & OgiFish sauceNo additivesLong-aged
Kaneishi Noto Squid Ishiri Fish Sauce (カネイシ 能登のイカ魚醤 いしり)
「Squid and salt only, aged 2 years. The third of Japan's three great fish sauces.」
¥1,280 / 150ml
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Hakusen Fukuraijun Aged Hon-Mirin (白扇酒造 福来純 伝統製法熟成本みりん)
Gifu / KawabeMirinNo additivesLong-aged
Hakusen Fukuraijun Aged Hon-Mirin (白扇酒造 福来純 伝統製法熟成本みりん)
「90 days of brewing, 3 years of aging. Ranked first by professional cooks.」
¥1,265 / 500ml
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Maruhon Taihaku Sesame Oil (マルホン 太白胡麻油)
Aichi / GamagoriOil
Maruhon Taihaku Sesame Oil (マルホン 太白胡麻油)
「Pressed without roasting. Colorless, and it lets the ingredients speak.」
¥918 / 450g
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Tamaruya Shizuoka Hon-Wasabi Mizuaoi (田丸屋本店 静岡本わさび 瑞葵)
Shizuoka / ShizuokaSpicy
Tamaruya Shizuoka Hon-Wasabi Mizuaoi (田丸屋本店 静岡本わさび 瑞葵)
「The aroma and sweetness of real wasabi, grown in Shizuoka's clear water.」
¥1,424 / 42g × 3 packs
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Hida Sansho Powder (飛騨山椒 山椒粉)
Gifu / Takayama & OkuhidaSpicy
Hida Sansho Powder (飛騨山椒 山椒粉)
「Grown on the Oku-Hida highlands: a sansho aroma that is clear and bracing.」
¥864 / 5g
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Yawataya Isogoro Shichimi & Yuzu Shichimi Tin Set (八幡屋礒五郎 七味・ゆず七味 缶入りセット)
Nagano / NaganoSpicy
Yawataya Isogoro Shichimi & Yuzu Shichimi Tin Set (八幡屋礒五郎 七味・ゆず七味 缶入りセット)
「280 years at the gate of Zenkoji temple. One of Japan's three great shichimi.」
¥1,564 / 14g × 2 cans
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Minemura Jozo Echigo Miso Classic Red Miso (峰村醸造 復刻仕込 越後味噌クラシック)
Niigata / Niigata & NuttariMiso
Minemura Jozo Echigo Miso Classic Red Miso (峰村醸造 復刻仕込 越後味噌クラシック)
「Soybeans steamed, not boiled. A red miso restored to how Echigo miso tasted at the founding.」
¥630 / 300g
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Okui Kaiseido Rishiri Kombu Powder (奥井海生堂 利尻粉末昆布)
Fukui / TsurugaDashi
Okui Kaiseido Rishiri Kombu Powder (奥井海生堂 利尻粉末昆布)
「The old house of kuragakoi, cellar-resting kombu in Tsuruga. Rishiri kombu, ground to a powder.」
¥864 / 50g
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Gomi Shoyu Koshu Miso (五味醤油 甲州みそ)
Yamanashi / KofuMisoNo additivesKioke-brewedNaturally brewed
Gomi Shoyu Koshu Miso (五味醤油 甲州みそ)
「Rice koji and barley koji combined at the brewing stage. Miso from the land of hoto.」
¥880 / 1kg
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Ishikuro Tanekojiten Fresh Koji, Vacuum-Packed (石黒種麹店 生こうじ（真空）)
Toyama / Nanto & FukumitsuKojiNo additives
Ishikuro Tanekojiten Fresh Koji, Vacuum-Packed (石黒種麹店 生こうじ（真空）)
「The only tanekoji house in Hokuriku, growing snow-white fresh koji in wooden trays.」
¥915 / 400g
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