"Dedication to cultivate the water-grown wasabi for more than 100 years” The farmer, Maruiwa Ando Wasabi Shop, has dedicated to cultivate their water-grown wasabi in Izu Amagi, Japan, for more than 100 years. By their dedication, they received the Prime Minister’s Award and Minister of Agriculture, Forestry and Fisheries Award in Japan.


Nestled deep in the mountains of the Izu Peninsula lies a perfectly balanced ecosystem responsible for one of the most iconic flavors of Japanese cuisine, both traditional and contemporary. Izu has been the home of Japanese wasabi for more than four hundred years.

The tatamiishi (paving stone) style of harvesting was developed in Izu-Amagi area around 1892. The tatamiishi system is a historic and highly sustainable farming method. It is not just the humans who keep the ecosystem in good health; the local birds, butterflies, and even the Japanese clawed salamander keep pests at bay, meaning that no pesticides are needed.

The ample supply of mountain-spring water of the “Joren Falls” is an important role and the farmers’ development of thetatamiishi system of wasabi fields that completes the picture. Here, beds of rocks are layered down to create fields within fields, with channels of water running between them. Spaces between larger rocks at the base of the beds create a subterranean drainage system, while toward the top of the beds, the rocks become gradually smaller, creating a stable but highly permeable surface where water moves in a steady flow. This regulates the water temperature and keeps a constant supply of oxygen and nutrients flowing directly to the wasabi plants.


"The Wasabi Japonica plant has been considered to be one of the most difficult plants to grow.”
It will only grow around 1300 - 2500 meters above sea level while it won't thrive if the air temperature is below 8°C or above 20°C. Wasabi is challenging to grow, which means that there isn't a lot of wasabi plants on the market for sale.If you take a slice or take a bite, it’s not spicy at all. Wasabi’s signature tingling sensation comes from the act of grating. This breaks down the plant’s cell structure, allowing an enzyme known as myrosinase to act on a natural chemical called sinigrin, producing a mustard oil. Yet wasabi rapidly loses flavor after grating. High-end restaurants recommend eating it within 1 minutes of grating.

“Birthplace of Tatamiishi Wasabi”


"Ikka Souden, the premier Japanese Muskmelon handed down over three generations of experience.”
For three generations the skillful professionals at the “Tokunoh” family farm have been perfecting the finest “Ikkasouden” muskmelons. “Ikkasouden” muskmelons are cultivated using sophisticated agricultural techniques and climate-controlled greenhouses. The ultimate taste of muskmelon is the product of outstanding craft and experience which has been passed down from generation to generation.

To maintain the ideal temperature and humidity in each greenhouse, the farmer uses a computerized climate control system programmed to regulate multiple growing environments. The soil’s moisture, probably the single biggest factor determining a melon’s sweetness and flavor, must be fine-tuned to each plant’s growth, so the farmer monitors melons daily and waters them accordingly.

* Tokunou farm harvest melons throughout the year.
* Global G.A.P. Certification
* No Plant Growth Promoters


"Sunlight is crucial for growing melons.”Kochi prefecture is generally called “Southern Tosa”, located in southern coast of Shikoku is known as one of places that has the longest hours of sunlight in Japan. Also, Kochi has the ideal environment and farming heritage for producing Japan’s famed gourmet ingredients.You will see a perfect southern Japanese atmosphere, where perfectly suitable place for muskmelons. 


"One Vine, One Fruit”

“One Vine, One Fruit” policy is a key to make high quality melons.Before starting to grow a muskmelon, farmers select the best seeds to plant. Once the fruits begin to develop and then carefully choose only the best one so that all the nutrition concentrates on the one. The muskmelons that made it that far get even more special treatment as they ripen. For example, growers tie a string around their stems so they don’t fall before they’re ready for harvest. The incomparably sweet, juicy, aromatic muskmelons are the product of tireless dedication to perfection at every stage of production chain. Can a piece of fruit really be worth al that effort? Try and see.Our excellent “Tosa” and premium “Ryoma” muskmelons are produced by the skillful professionals with the best use of these environments.

* Tosa: a former province located in present-day Kochi Prefecture.
* Ryoma: One of Japan’s favorite historical figures, Samurai, Ryoma Sakamoto (1836-1867), who born in Kochi Prefecture.


"Coexisting with the forest”Nestled into the base of the Kunisaki Peninsula, Oita Prefecture, the Shiitake mushroom farmer uses a traditional Japanese approach to grow sustainable Kunugi (sweet sap oak logs: Quercus) that are recognized in Japan as producing the best-tasting and textured Shiitake. Log shiitake are “blessing of the forest.”


"100% Premium Forest-Grown Shiitake Mushrooms by natural log cultivation”

Shiitake is the natural Umami booster for cooking, letting you add rich umami flavor to a wide range of dishes. Donko shiitake has a round shape and a large, thick cap. One of the attractions of natural log cultivation is the subtle variations in texture and flavor between the harvest seasons. Shiitake that are picked in spring, called Haruko (Spring Season Child), spend longer absorbing nutrients from the log and consequently have a more powerful aroma and stronger flavor. Shiitake harvested in autumn called Akiko (Autumn Season Child), meanwhile, benefit from the warmer temperatures and tend to be larger, with a softer bite.

Forest-grown Shiitake contains large amounts of Guanylate, which enhances the Umami of Glutamate a much more intense Umami taste. Shiitake is the natural Umami booster for home cooking. 


Simply soak in warm water and use like fresh mushroom.

Ideal for use in food service or in the home.

A gourmet international specialty food product

Produced and packed at YAMA-YA Shiitake Mushroom Farm. Store dried Shiitake mushroom at room temperature, away from heat and moisture.


“Producing quality shiitake mushrooms both time-consuming and time-critical, particularly with respect to the harvesting process.”

Oita prefecture is situated on the east coast of Kyushu facing the Seto Inland Sea and the Bungo Channel. Oita is blessed with a wealth of attractive hot spring resorts such as Beppu and Yufuin, where vapor clouds rise gracefully into the air around town. Oita provides the ideal climate for shiitake mushrooms.

An Environment that protects Sawtooth Oaks certified as a Globally Important Agricultural Heritage System, which harnesses the harmonious relationship between people and nature. Oita prefecture has a long association with shiitake cultivation stretching back to the early Edo period in the 17th century. Shiitake mushrooms are still cultivated today on withered stumps of Kunugi tree. The traditional method of growing shiitake bacteria is called natural log cultivation, and involves implanting the shiitake bacterium in weathered stumps of Kunugi tree. Natural log cultivation is highly susceptible to variations in ambient temperature and humidity. The shape and quality of the shiitake can be affected by just a single overnight drop in temperature or unexpected rainfall. During the harvest season, timing is critical. Just a few hours can be the difference between a good result and a bad result. Producing quality shiitake mushrooms both time-consuming and time-critical, particularly with respect to the harvesting process.