{"title":"Spice \u0026 Seasoning","description":"\u003cp\u003eThe Japanese spice shelf runs from fiery to floral — shichimi togarashi, sansho pepper, yuzu kosho, and mineral sea salt. A pinch is often the difference between a dish that is merely fine and one people remember.\u003c\/p\u003e\u003cp\u003eEach is blended or harvested by a specialist producer in Japan and shipped directly — small makers whose names rarely reach Western shelves.\u003c\/p\u003e","products":[{"product_id":"tamaruya-wasabi-paste-from-shizuoka","title":"Tamaruya Wasabi Paste from Shizuoka","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003eThe umami of Japan meets the zest of the West.\u003c\/p\u003e\n\n\u003cp\u003eGenuine hon-wasabi from Shizuoka, the birthplace of wasabi cultivation. Tamaruya Honten’s “Mizu-aoi” paste delivers a vibrant, sharp heat and fresh aroma that powdered or imitation wasabi can never reach.\u003c\/p\u003e\n\n\u003ch3\u003eHighlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMade with 100% Japanese hon-wasabi for an authentic, pungent kick — no artificial coloring.\u003c\/li\u003e\n\u003cli\u003eFrom Tamaruya Honten, a Shizuoka wasabi house founded in 1875 and a pioneer of fine wasabi.\u003c\/li\u003e\n\u003cli\u003eA convenient 42g tube of fresh, clean heat, ready for sashimi, noodles, and grilled dishes.\u003c\/li\u003e\n\u003cli\u003eShipped directly from Tamaruya Honten in Shizuoka — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eDetails \u0026amp; ingredients\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCommon Product Name:\u003c\/strong\u003e Hon-Wasabi Paste “Mizu-aoi”（本わさび 瑞葵）\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVolume:\u003c\/strong\u003e 42g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Hon-wasabi (Japan), maltose, salt, dietary fiber, edible vegetable oil, sorbitol, cellulose, processed starch, spice extract, acidulant, antioxidant (Vitamin C), stabilizer (xanthan gum).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before:\u003c\/strong\u003e Approx. 12 months from production date\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate after opening and use promptly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Shizuoka Prefecture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Tamaruya Honten Co., Ltd.（株式会社田丸屋本店, est. 1875）\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003eProducer’s story\u003c\/summary\u003e\n\u003cp\u003eTamaruya Honten has been bringing the finest wasabi to Japanese tables since 1875. In the Meiji era it began by selling wasabi pickles at Shizuoka station, and over nearly 150 years it has built its name on an unwavering commitment to quality — in Shizuoka, the very birthplace of wasabi cultivation. Choosing Tamaruya is partaking in a piece of Japanese culinary history.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\u003csummary\u003eCooking ideas\u003c\/summary\u003e\n\u003cp\u003eFor the purest experience, dab it straight onto sashimi or sushi so the wasabi, soy, and fish each speak for themselves. A small amount lifts cold soba, grilled steak, unajū, or yakitori. For an American kitchen, whisk a little into mayonnaise for a wasabi spread on sandwiches and burgers, or stir it into a dressing for crisp vegetables and grain bowls.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/shodoshima\"\u003eA Journey to Shodoshima\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/shizuoka\"\u003eA Journey to Shizuoka\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Tamaruya Honten Co., Ltd. (株式会社田丸屋本店)","offers":[{"title":"Default Title","offer_id":47164165325035,"sku":null,"price":990.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/tamaruya-wasabi-paste-fr.png?v=1782515287"},{"product_id":"nuchimasu-mineral-salt-guinness-world-record-21-minerals-salt-of-life-from-okinawa-111g-1","title":"Nuchimasu Mineral Salt from Okinawa","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails\u003e\u003csummary\u003eSalt That Forms in Mid-Air\u003c\/summary\u003e\n\u003cp\u003eOn Miyagi Island, off the northern coast of Okinawa, a company called Nuchimasu makes salt in a way no one else on earth does. Seawater drawn from the Pacific is fed into a high-speed rotating disc. The disc atomizes the water into an ultra-fine mist. Hot air is blown through. The water evaporates instantly. And the salt — still suspended in the air, never having touched a surface — crystallizes in mid-flight.\u003c\/p\u003e\n\u003cp\u003eThe result is a salt unlike anything else. Certified by Guinness World Records as containing the \u003cstrong\u003ehighest variety of minerals of any salt in the world\u003c\/strong\u003e: 21 distinct ocean minerals, intact and undiluted, exactly as they exist in Okinawan seawater.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eNuchi + Maasu = Salt of Life\u003c\/summary\u003e\n\u003cp\u003e\"Nuchi\" means \u003cem\u003elife\u003c\/em\u003e in the Okinawan language. \"Maasu\" means \u003cem\u003esalt\u003c\/em\u003e. The name is a declaration: this is not just a seasoning. It is a connection to the ocean's full mineral richness — the same richness that Okinawans have drawn from the sea for centuries.\u003c\/p\u003e\n\u003cp\u003eOkinawa is one of the world's five \u003cstrong\u003eBlue Zones\u003c\/strong\u003e — regions where people consistently live past 100 in remarkable health. Whether salt has anything to do with that longevity is debated. What is not debated: Nuchimasu contains more of the ocean's mineral spectrum than any other salt tested.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eWhat Makes It Different\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSodium content: 75.5%\u003c\/strong\u003e — versus 99%+ in regular table salt. One-quarter less sodium per pinch.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMagnesium: 200x more\u003c\/strong\u003e than regular salt — the mineral most depleted by modern diets\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e21 minerals total\u003c\/strong\u003e: potassium, calcium, iron, zinc, and 17 more — all from a single scoop\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: Ultra-fine, airy granules that dissolve instantly on the tongue — nothing like coarse or table salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo additives\u003c\/strong\u003e: Pure Okinawan seawater, nothing added, nothing removed except water\u003c\/li\u003e\n\u003cli\u003eShipped directly from the producer in Okinawa — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eHow to Use\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAll cooking\u003c\/strong\u003e: Replace your regular salt 1:1 — the lighter sodium means you naturally use the right amount\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinishing\u003c\/strong\u003e: A pinch over fresh vegetables, eggs, or fish — the minerals add depth that regular salt cannot\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRice\u003c\/strong\u003e: A tiny pinch in the cooking water transforms plain white rice\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSports and hydration\u003c\/strong\u003e: Japanese runners have used Nuchimasu in water for mineral replenishment — the high magnesium and potassium content supports electrolyte balance\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBaking\u003c\/strong\u003e: Adds mineral complexity without over-salting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProduct Details\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents\u003c\/strong\u003e: 111g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMinerals\u003c\/strong\u003e: 21 types including Mg, K, Ca, Fe, Zn and more\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSodium content\u003c\/strong\u003e: 75.5g per 100g (vs. ~99g for table salt)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdditives\u003c\/strong\u003e: None — 100% Okinawan seawater\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Miyagi Island, Okinawa Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Nuchimasu Co., Ltd. (株式会社ぬちまーす)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification\u003c\/strong\u003e: Guinness World Records — highest mineral variety in salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduction method\u003c\/strong\u003e: Normal-temperature aerial crystallization — patent registered in 13 countries\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan ·Order more, pay less per item.\u003cbr\u003eAdditive-free · Guinness certified · Okinawa Blue Zone\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Nuchima-su Co., Ltd. (株式会社ぬちまーす)","offers":[{"title":"Default Title","offer_id":48689343004907,"sku":"NUTIMASU-GRANULE-111G","price":1800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/nuchimasu-mineral-salt-g.png?v=1782515299"},{"product_id":"hararyoukaku-kuro-shichimi-the-black-seven-spice-of-kyotos-gion-tin-5g-refill","title":"Kuro-Shichimi Black Shichimi Togarashi from Kyoto Gion","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails\u003e\u003csummary\u003eThe Seven-Spice That Cannot Be Copied\u003c\/summary\u003e\n\u003cp\u003eSeven ingredients. One heir. Three hundred and forty years.\u003c\/p\u003e\n\u003cp\u003eKuro-Shichimi is not a spice powder. It is a living blend — roasted, ground, and hand-kneaded by one person in one room in Gion until the natural oils release and the ingredients darken into something moist, cohesive, and unlike anything else in the spice world. The recipe has never been written down. It passes voice to hand, from one generation to the next, since 1685.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eThe Origin\u003c\/summary\u003e\n\u003cp\u003eThe shop's founder, Giazaemon, was the son of one of Japan's 47 legendary samurai — the loyal retainers of Akō who avenged their lord and died by order of the Shogunate in 1703. Unable to follow his father in battle, Giazaemon became a monk, took the name \u003cem\u003eRyōkaku\u003c\/em\u003e, and opened a tea and spice shop at the gate of Yasaka Shrine in Gion. He named the shop after himself. The 13th generation still works there. The recipe has never left the family.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eWhy Black?\u003c\/summary\u003e\n\u003cp\u003eStandard shichimi is dry-blended and poured. Kuro-Shichimi is different at every step. The seven ingredients — white sesame, chili, sansho, blue-green seaweed, poppy seed, black sesame, and ono seed — are roasted, ground, then hand-kneaded until the oils release. As the oils emerge and the blend compresses, the bright reds and greens disappear beneath a dark, unified mass.\u003c\/p\u003e\n\u003cp\u003eThe result is \u003cstrong\u003emoist\u003c\/strong\u003e — a living spice that clings to food, releases gradually, and deepens as it warms. This is what separates Kuro-Shichimi from every other seven-spice blend in existence. The current 13th-generation owner allows only the 14th-generation heir to be present during preparation.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eIn Kyoto's Kaiseki Kitchen\u003c\/summary\u003e\n\u003cp\u003eGion is the neighbourhood where Kyoto's finest ryōtei have stood for centuries — Japan's most refined dining culture, within walking distance of Yasaka Shrine where Hararyoukaku began. Kuro-Shichimi has long been part of that world.\u003c\/p\u003e\n\u003cp\u003eIn Kyoto kaiseki cuisine, every element at the table carries intention — the sequence of courses, the seasonal ingredients, the moment a dish is finished before it is carried to the guest. Kuro-Shichimi has historically been that finishing gesture: applied sparingly, precisely, in the tradition of a cuisine that treats restraint as its highest expression. It also appears in \u003cem\u003echa-kaiseki\u003c\/em\u003e — the multi-course meal served before a formal tea gathering — where its role is to bring depth to a course without lingering into the next.\u003c\/p\u003e\n\u003cp\u003eIt is not a condiment in the Western sense. It is a decision.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eIn Literature\u003c\/summary\u003e\n\u003cp\u003eNatsume Sōseki — Japan's most beloved novelist, whose portrait once appeared on the 1,000-yen note — described this shop's specialty in \u003cem\u003eHigan Sumagiri\u003c\/em\u003e as a hallmark of Gion. That was over a century ago. The shop has not changed.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eHow to Use\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUdon and ramen\u003c\/strong\u003e: A pinch over the broth — the oils dissolve slowly, transforming each sip\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYakitori and grilled chicken\u003c\/strong\u003e: The classic Kyoto pairing, applied in the final seconds over flame\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMiso soup and tofu\u003c\/strong\u003e: The traditional Kyoto morning ritual\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteak and eggs\u003c\/strong\u003e: The sansho-forward heat cuts through richness; the seaweed adds ocean depth\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasta and pizza\u003c\/strong\u003e: 13th-generation recommendation — it crosses cuisines effortlessly\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDark chocolate\u003c\/strong\u003e: A revelation — the numbing sansho and bitter chocolate create something entirely new\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProduct Details\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents\u003c\/strong\u003e: 5g tin + refill pouch included\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: White sesame, chili, sansho, blue-green seaweed, poppy seed, black sesame, ono seed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: Moist — not a dry powder\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergen\u003c\/strong\u003e: Sesame\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before\u003c\/strong\u003e: 6 months; refrigerate or freeze after opening for best flavor\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Hararyoukaku (原了郭), est. 1685, Gion, Kyoto\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNot available through major retailers — sourced directly from Hararyoukaku's Gion workshop, established 1685.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/kyoto-the-quiet-capital-of-flavor\"\u003eKyoto: The Quiet Capital of Flavor\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hararyoukaku Co., Ltd. (株式会社原了郭)","offers":[{"title":"Default Title","offer_id":48690420220139,"sku":"HARARYOUKAKU-KUROSHICHIMI-CAN-5G","price":2250.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/hararyoukaku-kuro-sh.png?v=1782514818"},{"product_id":"hararyoukaku-powdered-sansho-340-year-kyoto-spice-masters-japanese-mountain-pepper-7g","title":"Sansho Pepper from Kyoto Gion","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003e\u003cstrong\u003eThe Spice That Inspired Kuro-Shichimi — In Its Purest Form\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhen the 11th generation of Hara Ryōkaku — the 340-year spice house of Kyoto's Gion — set out to create what would become their most celebrated product, it was the mountain pepper (sansho) that captured his attention. Sansho was already an ingredient in the family's ancient health powder formula. But as a spice in its own right, it had never been given its full expression.\u003c\/p\u003e\n\u003cp\u003eThis is that expression. Hararyoukaku's Powdered Sansho — finely milled at the source, by the same family that has been working with sansho for over three centuries.\u003c\/p\u003e\n\u003chr\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails\u003e\u003csummary\u003eWhat Is Sansho?\u003c\/summary\u003e\n\u003cp\u003eSansho (\u003cem\u003eZanthoxylum piperitum\u003c\/em\u003e) is Japan's native mountain pepper — and it is unlike anything in the Western spice vocabulary. It is not hot. It does not burn. Instead, it \u003cstrong\u003enumbs and tingles\u003c\/strong\u003e, producing a gentle electric sensation on the lips and tongue while releasing a clean, green, citrusy aroma that clears the sinuses and lingers.\u003c\/p\u003e\n\u003cp\u003eThe flavor is best described as: imagine a lemon and a peppercorn had a child, and that child could make your mouth quietly vibrate. It is simultaneously cooling and warming, aromatic and clean. Japanese cuisine uses it to balance fat and richness — with eel (unaju), grilled chicken, and miso — because nothing else on earth performs the same function.\u003c\/p\u003e\n\u003cp\u003eWestern chefs at the highest levels have recently discovered sansho. Michelin-starred kitchens in Paris, New York, and Copenhagen have begun incorporating it. At Hararyoukaku, this discovery is not new. It has been 340 years in the making.\u003c\/p\u003e\n\u003cp\u003eIn Kyoto's kaiseki tradition, sansho has always carried a specific role. The \u003cem\u003echa-kaiseki\u003c\/em\u003e — the multi-course meal served before a formal tea gathering — uses sansho to bring precision between courses: applied to grilled eel or fish, it clears and resets the palate without lingering. That quality — presence without persistence — is what makes it irreplaceable in one of the world's most considered cuisines.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eHow to Use\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled eel (unaju)\u003c\/strong\u003e: The definitive Japanese pairing — a pinch transforms the dish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYakitori\u003c\/strong\u003e: Applied at the final moment over charcoal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMiso soup\u003c\/strong\u003e: A pinch on the surface brightens and lifts the fermented depth\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasta with butter and seafood\u003c\/strong\u003e: The numbing quality cuts through butter and pairs with brininess\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteak\u003c\/strong\u003e: Use alongside or instead of black pepper — the effect is more aromatic and far more interesting\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCocktails\u003c\/strong\u003e: Bartenders are using it in Negronis and citrus-forward drinks for the tingle\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProduct Details\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents\u003c\/strong\u003e: 7g bag\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Sansho (Japanese mountain pepper) — single ingredient\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor profile\u003c\/strong\u003e: Numbing tingle, green citrus aroma, clean and aromatic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before\u003c\/strong\u003e: 6 months; use promptly after opening for peak aroma\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Hararyoukaku (原了郭), est. 1685, Gion, Kyoto\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNot available through major retailers — sourced directly from Hararyoukaku's Gion workshop, established 1685.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/kyoto-the-quiet-capital-of-flavor\"\u003eKyoto: The Quiet Capital of Flavor\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hararyoukaku Co., Ltd. (株式会社原了郭)","offers":[{"title":"Default Title","offer_id":48690420613355,"sku":"HARARYOUKAKU-KOSANSHO-7G","price":2000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/hararyoukaku-powdered-sa.png?v=1782515311"},{"product_id":"hararyoukaku-three-spice-gift-set-kuro-shichimi-yuzu-kara-sansho-kyoto-gion-since-1685","title":"Kuro-Shichimi, Yuzu-Kara \u0026 Sansho Set from Kyoto Gion","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003e\u003cstrong\u003eThree Signatures of a 340-Year Kyoto Spice House\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSince 1685, Hara Ryōkaku has stood at the entrance to Gion — Kyoto's most storied district — making spice blends by hand, by secret, by family tradition. This gift set brings together three of the shop's most essential expressions: the legendary Kuro-Shichimi, the aromatic Yuzu-Kara, and the singular Powdered Sansho.\u003c\/p\u003e\n\u003cp\u003eIt is a complete introduction to a tradition that predates the United States.\u003c\/p\u003e\n\u003chr\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails\u003e\u003csummary\u003eWhat's Inside\u003c\/summary\u003e\n\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e黒七味 (Kuro-Shichimi) — The Black Seven-Spice\u003c\/summary\u003e\n\u003cp\u003eHararyoukaku's most iconic creation. Seven ingredients — white sesame, chili, sansho, blue-green seaweed, poppy seed, black sesame, ono seed — are roasted, ground, then hand-kneaded until the oils release and the blend turns dark, moist, and unified. The recipe is one-heir secret, unchanged for over a century. The finishing spice of Kyoto's kaiseki tables — applied sparingly, at the last moment, before a dish reaches the guest.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eゆず辛 (Yuzu-Kara) — Yuzu Citrus Spice\u003c\/summary\u003e\n\u003cp\u003eThe brightness of Japanese yuzu citrus — Japan's most prized aromatic ingredient — balanced with gentle chili heat. Where Kuro-Shichimi is deep and complex, Yuzu-Kara is vivid and fresh. Together they represent the full range of the Japanese spice palette: earthy warmth and citrus brightness.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e粉山椒 (Ko-Sanshō) — Powdered Mountain Pepper\u003c\/summary\u003e\n\u003cp\u003eThe spice that set the 11th generation on the path to creating Kuro-Shichimi. Pure, finely ground sansho — Japan's native pepper, offering a gentle numbing tingle and clean citrus-herbal aroma found nowhere else in the world. A cornerstone of \u003cem\u003echa-kaiseki\u003c\/em\u003e — the meal served before a formal tea gathering — where its ability to reset the palate between courses has made it essential for centuries. The ingredient Western chefs have just begun to discover. At Hararyoukaku, it has been there for 340 years.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eIn Kyoto's Kitchen\u003c\/summary\u003e\n\u003cp\u003eTogether, these three spices cover the full range of what Kyoto's kaiseki chefs reach for at the table: the depth and warmth of Kuro-Shichimi, the citrus brightness of Yuzu-Kara, and the palate-clearing precision of Sansho. Each has its own moment in the meal. The \u003cem\u003echa-kaiseki\u003c\/em\u003e — the multi-course meal that precedes a formal tea gathering — is one of the world's most considered dining traditions. These are the spices it uses.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eHow to Use All Three\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKuro-Shichimi\u003c\/strong\u003e: Udon, ramen, grilled chicken, steak, miso soup — applied as a finishing spice\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYuzu-Kara\u003c\/strong\u003e: Sashimi, cold tofu, grilled fish, clear soups, rice — anywhere brightness is needed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSansho\u003c\/strong\u003e: Grilled eel, yakitori, buttery pasta, steak — wherever a numbing aromatic lift is desired\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting flight\u003c\/strong\u003e: Taste all three on plain warm rice in sequence — the most direct way to understand each\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProduct Details\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents\u003c\/strong\u003e: 3 tins — Kuro-Shichimi + Yuzu-Kara + Powdered Sansho\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging\u003c\/strong\u003e: Gift-ready box — suitable for direct gifting\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Hararyoukaku (原了郭), est. 1685, Gion, Kyoto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before\u003c\/strong\u003e: 6 months; refrigerate after opening for best flavor\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergen\u003c\/strong\u003e: Sesame (Kuro-Shichimi)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNot available through major retailers — sourced directly from Hararyoukaku's Gion workshop, established 1685.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hararyoukaku Co., Ltd. (株式会社原了郭)","offers":[{"title":"Default Title","offer_id":48690422448363,"sku":"HARARYOUKAKU-YAKUMI3CAN-SET","price":5000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/hararyoukaku-three-s.png?v=1782514846"},{"product_id":"hararyoukaku-premium-wooden-box-set-kuro-shichimi-sansho-hand-stamped-boxes-gion-since-1685","title":"Kuro-Shichimi \u0026 Sansho Gift Set from Kyoto Gion","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003e\u003cstrong\u003eThe Two Signatures of Kyoto's Most Historic Spice House — In Hand-Stamped Wood\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHara Ryōkaku has stood in Gion since 1685. The shop's founder was the son of one of Japan's 47 legendary samurai. The 13th generation still makes the spice by hand, by secret recipe, passing the knowledge to one heir only. This set brings together the shop's two most important creations — Kuro-Shichimi and Powdered Sansho — in their most beautiful format: the hand-stamped wooden box (\u003cem\u003eshikaku\u003c\/em\u003e).\u003c\/p\u003e\n\u003chr\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails\u003e\u003csummary\u003eThe Shikaku Box\u003c\/summary\u003e\n\u003cp\u003eEach wooden container is made from natural wood and bears a \u003cstrong\u003ehand-burned seal\u003c\/strong\u003e — applied individually, by hand, to each box. No two seals are identical. The box is not packaging; it is an object. After the spice is used, many people keep the box as a small token of a 340-year tradition.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eWhat's Inside\u003c\/summary\u003e\n\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e黒七味 (Kuro-Shichimi) — The Black Seven-Spice\u003c\/summary\u003e\n\u003cp\u003eThe product that made Hararyoukaku famous beyond Kyoto. Seven ingredients roasted, ground, and hand-kneaded until the natural oils unite them into a moist, dark, singular blend. Not a dry spice powder — something altogether more complex. The recipe is one-heir-only, never recorded, transmitted voice to hand across generations. Featured in Natsume Sōseki's novel. The finishing spice of Kyoto's kaiseki tables for over a century.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e粉山椒 (Ko-Sanshō) — Powdered Mountain Pepper\u003c\/summary\u003e\n\u003cp\u003eThe sansho that inspired Kuro-Shichimi's creation, now offered in its pure form. Japan's native mountain pepper — a tingle, not a burn; a citrus lift, not a sharpness. Essential to the \u003cem\u003echa-kaiseki\u003c\/em\u003e meal served before a formal tea gathering, where it clears the palate between courses with precision. The spice that Michelin-starred kitchens worldwide are just beginning to discover. At Hararyoukaku, it has been there for 340 years.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eTogether, these two spices represent the full depth of Hararyoukaku's 340-year craft.\u003c\/em\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eAs a Gift\u003c\/summary\u003e\n\u003cp\u003eThe combination of the hand-stamped wooden box and the rarity of the contents makes this one of the most distinctive Japanese food gifts available. Unlike mass-produced souvenirs, this is a working spice from an active craftsperson — something to use, slowly, over weeks of cooking. This is the kind of gift that carries weight: a direct line to 340 years of Gion, the kaiseki tradition of Kyoto's finest ryōtei, and the cha-kaiseki meals that have preceded formal tea gatherings in this city for centuries.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eHow to Use\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKuro-Shichimi\u003c\/strong\u003e: A pinch over udon, ramen, grilled chicken, or steak — applied at the final moment; it blooms with heat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSansho\u003c\/strong\u003e: Over grilled eel or yakitori, into miso soup, on buttery pasta — the tingle lifts and brightens everything it touches\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse them together\u003c\/strong\u003e: Kuro-Shichimi for depth and warmth, Sansho for lift and clarity — two sides of the same culinary tradition\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProduct Details\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents\u003c\/strong\u003e: Kuro-Shichimi (hand-stamped wooden box, 5g + refill) + Powdered Sansho (hand-stamped wooden box, 5g + refill)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContainer\u003c\/strong\u003e: Natural wood with individual hand-burned seal — each unique\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Hararyoukaku (原了郭), est. 1685, Gion, Kyoto\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before\u003c\/strong\u003e: 6 months; refrigerate or freeze after opening\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergen\u003c\/strong\u003e: Sesame (Kuro-Shichimi)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNot available through major retailers — sourced directly from Hararyoukaku's Gion workshop, established 1685.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e\u003cem\u003eShips from Japan · Order more, pay less per item\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hararyoukaku Co., Ltd. (株式会社原了郭)","offers":[{"title":"Default Title","offer_id":48690424447211,"sku":"HARARYOUKAKU-SHIKAKU2SET-BK-YM","price":5600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/hararyoukaku-premium.png?v=1782514832"},{"product_id":"yuzunoka-yuzu-kosho-additive-free-ripe-yuzu-pepper-paste-original-1936-recipe-hikosan-50g","title":"Yuzunoka Yuzu Kosho from Hikosan, Fukuoka","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails\u003e\u003csummary\u003eThe Original. Made in 1936. Unchanged.\u003c\/summary\u003e\n\u003cp\u003eOn the slopes of Hikosan — a sacred mountain on the border of Fukuoka and Oita — stood a mountain inn called Momijiya. Its owner, a woman named Hayashi Mitsumi, noticed that the yamabushi (mountain ascetic monks) who passed through her inn carried dried chili peppers as a staple of their austere diet. She combined those peppers with the yuzu growing wild on the mountain. She added salt. She called it Yuzunoka.\u003c\/p\u003e\n\u003cp\u003eThat was 1936. The recipe has not changed.\u003c\/p\u003e\n\u003cp\u003eIn 1958, when Japan sent its first research expedition to Antarctica, Yuzunoka was selected as one of the condiments to bring. When the team returned from the ice, the yuzu pepper they brought back was empty. In the decades since, it has been offered to \u003cstrong\u003eMeiji Shrine every year without interruption\u003c\/strong\u003e — recognized at Japan's national level for over sixty years.\u003c\/p\u003e\n\u003cp\u003eThis is the additive-free version: ripe yuzu, mountain chili pepper, and salt. Three ingredients. Nothing else.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eWhat Is Yuzu Kosho?\u003c\/summary\u003e\n\u003cp\u003eYuzu kosho is a fermented condiment made from yuzu citrus zest, chili pepper, and salt — a tradition from the mountains of Kyushu that few outside Japan have encountered in its authentic form. The mass-produced versions sold internationally contain coloring agents, preservatives, and flavor enhancers. Yuzunoka contains none of these. What you taste is the yuzu itself: bright, floral, faintly bitter, with a slow-building chili warmth.\u003c\/p\u003e\n\u003cp\u003eThis version uses fully ripened yuzu — harvested later in the season for deeper flavor and a rounder, less sharp citrus character.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eHow to Use\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSashimi and sushi\u003c\/strong\u003e: A small amount alongside soy sauce — the yuzu lifts the fish rather than masking it\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled chicken (yakitori)\u003c\/strong\u003e: Spread lightly on the surface after cooking — it blooms immediately with heat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot pot (nabe) and shabu-shabu\u003c\/strong\u003e: Stir into the dipping sauce — transforms ponzu or sesame sauce entirely\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePasta and risotto\u003c\/strong\u003e: A western kitchen discovery — a small amount replaces lemon zest with far more complexity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOysters and shellfish\u003c\/strong\u003e: The acid and citrus of yuzu kosho is perhaps the finest pairing for raw oysters outside of mignonette\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCream-based dishes\u003c\/strong\u003e: A pinch into cream sauce, scrambled eggs, or soft cheese — remarkable\u003c\/li\u003e\n\u003cli\u003eShipped directly from the producer in Hikosan — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProduct Details\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents\u003c\/strong\u003e: 50g (glass jar)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Yuzu (Fukuoka Prefecture), Mountain Chili Pepper (Fukuoka Prefecture), Salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdditives\u003c\/strong\u003e: None — no coloring, no preservatives, no flavor enhancers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Hikosan, Fukuoka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Yuzunoka Honpo (柚乃香本舗), est. 1936\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before\u003c\/strong\u003e: 1 year from production; refrigerate after opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan ·Order more, pay less per item.\u003cbr\u003eSince 1936 · Offered to Meiji Shrine annually · Three ingredients only \u003c\/p\u003e\n\u003c\/div\u003e","brand":"Yuzunokaori-Honpo Co., Ltd. (有限会社柚乃香本舗)","offers":[{"title":"Default Title","offer_id":48693643837675,"sku":"YUZUNOKA-KANSEI-50G","price":2200.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/2026-06-03185228.png?v=1780480488"},{"product_id":"yuzunoka-yamabushi-yashiki-yuzu-kosho-limited-sacred-mountain-yuzu-1936-origin-50g","title":"Yamabushi-Yashiki Yuzu Kosho from Hikosan, Fukuoka","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003e\u003cstrong\u003eLimited · The Rarest Yuzu from the Mountain Monks' Grounds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYamabushi-Yashiki (山伏屋敷) means \"the residence of the mountain ascetic monks.\" This is the specific plot of land on Hikosan Mountain where the yamabushi — Japan's ancient mountain warrior-monks — cultivated their yuzu for centuries. The yuzu grown here is not the same as yuzu grown in the valley. The altitude, the mineral content of the soil, the centuries of cultivation by people who lived apart from ordinary life — all of it is in the fruit.\u003c\/p\u003e\n\u003cp\u003eYuzunoka Honpo was founded in 1936 by a mountain inn owner who first combined yamabushi chili peppers with local yuzu. The Yamabushi-Yashiki version is the shop's most coveted product — made only when the harvest from this specific plot is sufficient. Some years, it is not.\u003c\/p\u003e\n\u003chr\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails\u003e\u003csummary\u003eThe Hikosan Origin\u003c\/summary\u003e\n\u003cp\u003eHikosan is one of Japan's most sacred mountains — a center of Shugendo, the ancient practice that combined mountain asceticism with Buddhist and Shinto traditions. The yamabushi who trained here were not ordinary monks. They endured extreme conditions — cold, fasting, isolation — and the food they carried was chosen for both nourishment and ritual significance. The yuzu and chili peppers grown on the mountain's grounds carry that history.\u003c\/p\u003e\n\u003cp\u003eIn 1958, Yuzunoka was chosen as a condiment for Japan's Antarctic Research Expedition. In 1963, it was recognized at the national agricultural awards. For over 60 years, it has been offered annually to Meiji Shrine. The Yamabushi-Yashiki version is the peak expression of this 90-year tradition.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eTasting Notes\u003c\/summary\u003e\n\u003cp\u003eMore aromatic than the standard version — the altitude and terroir of the mountain plot produce yuzu with a more complex, layered citrus character. The chili heat is present but measured. The finish is long and clean, with the distinctive mineral quality that mountain-grown ingredients often carry. This is yuzu kosho to eat slowly, with attention.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eHow to Use\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-quality fish and shellfish\u003c\/strong\u003e: Sashimi, oysters, ceviche — use where the yuzu can be tasted directly\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled meat\u003c\/strong\u003e: Steak, duck, lamb — applied at the table rather than during cooking to preserve the aroma\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAged cheese\u003c\/strong\u003e: A small amount alongside parmesan, manchego, or goat cheese — unexpected and memorable\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAs a gift\u003c\/strong\u003e: Because of its limited nature and beautiful presentation, this is one of the most thoughtful Japanese food gifts available\u003c\/li\u003e\n\u003cli\u003eShipped directly from the producer in Hikosan — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProduct Details\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents\u003c\/strong\u003e: 50g (glass jar)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Yuzu (Fukuoka Prefecture), Mountain Chili Pepper (Fukuoka Prefecture), Salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdditives\u003c\/strong\u003e: None\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Yamabushi-Yashiki, Hikosan, Fukuoka Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Yuzunoka Honpo (柚乃香本舗), est. 1936\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAvailability\u003c\/strong\u003e: Limited quantity — harvest-dependent\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before\u003c\/strong\u003e: 1 year from production; refrigerate after opening\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan· Limited harvest · Yamabushi sacred mountain plot · The rarest Yuzunoka, Order more, pay less per item\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Yuzunokaori-Honpo Co., Ltd. (有限会社柚乃香本舗)","offers":[{"title":"Default Title","offer_id":48693644165355,"sku":"YUZUNOKA-YAMABUSHI-50G","price":2600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/yuzunoka-yamabushi-yashi.png?v=1782515324"}],"url":"https:\/\/cookgood.jp\/collections\/spice-seasoning.oembed","provider":"CookGood.JP","version":"1.0","type":"link"}