Nihon Chomiryo Tabi
Monthly Selection
Our ten picks this month
Last updated: 2026-09-07
1
Chiba / KamagayaVinegar
Kisaichi Su Kioke no Hitoshizuku 500ml (私市酢 木桶の一滴 500ml)
「Sake-lees vinegar fermented undisturbed in cedar kioke, layered with rice vinegar for a clean, elegant finish.」
2
Chiba / KatoriVinegar
Kaki no Shinzui Persimmon Vinegar, Regular Bottle (酵素酢 柿の神髄 レギュラーボトル)
「Not one drop of water. Persimmon alone for 3 years, brewed by the woods of Katori.」
3
Kagawa / ShodoshimaSoy sauce
Yamaroku Tsurubishio Shoyu (ヤマロク醤油 鶴醤)
「Twice the ingredients, 4 years of time. Depth grown in a wooden barrel.」
4
Ishikawa / SuzuSalt
Okunoto Agehama Salt (奥能登 揚げ浜塩)
「Agehama salt-making, unchanged for 500 years. Crystals raised by hand on the shore.」
5
Fukuoka / HisayamaDashi
Kayanoya Dashi (茅乃舎だし)
「The pack that started Japan's dashi boom, scented with grilled flying fish from Hisayama.」
6
Aichi / OkazakiMiso
Kakukyu Hatcho Miso (カクキュー 八丁味噌)
「Soybean miso guarded by stone-stackers, through two summers and two winters.」
7
Aichi / HekinanMirin
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.」
8
Tokushima / KamiitaPonzu
Hikari Shokunin no Yume Organic Sudachi Ponzu (光食品 職人の夢 有機すだちぽん酢)
「No brewed vinegar at all. The acidity comes only from sudachi, yuzu, and yuko.」
9
Kagoshima / Ichiki-KushikinoSoy sauce
Sakurakaneyo Kanro Sweet Shoyu (サクラカネヨ 甘露)
「Your first Kyushu sweet shoyu. Sashimi will not taste the same again.」
10
Niigata / MyokoSpicy
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.」
These picks are chosen by us. Items marked PR are part of a paid listing plan and their position in the ranking is unrelated to that.