{"title":"popularity ranking","description":"","products":[{"product_id":"九州産自然栽培米の米ぬか生ぬか-真空梱包-800g","title":"[Purely Original] Rice bran (raw bran, vacuum packed) 800g ","description":"\u003ctable width=\"100%\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr style=\"height: 47px;\" data-mce-style=\"height: 47px;\"\u003e\n\n\u003ctd style=\"height: 47px;\" data-mce-style=\"height: 47px;\"\u003e *Please read before purchasing\n\u003cp data-mce-fragment=\"1\"\u003e This product is packed in a vacuum bag, but please note that it is not completely vacuum sealed as the bran will harden and make it difficult to use.\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-size: medium;\" size=\"3\" data-mce-style=\"font-size: medium;\" data-mce-fragment=\"1\"\u003eRice bran (raw bran) from naturally grown rice in Kyushu\u003c\/span\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u0026lt;Recommended for making rice bran, baking sweets and bread, and as a cleansing and bath additive!\u0026gt;\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eIn response to many requests, we will begin selling safe and secure rice bran (raw bran) made from 100% naturally grown rice from Kyushu.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eThe rice bran is carefully sifted through a sieve to ensure that you receive finely ground rice bran.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eRice bran is the part of rice that is produced when the rice is polished, such as the pericarp, seed coat, germ, and aleurone layer, and is turned into powder.\u003c\/span\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAlthough it is normally removed during rice polishing, it has been discovered that the bran portion contains many useful ingredients.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eWe also recommend making a rice bran bed to make pickles, or mixing it into flour for bread and sweets.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eRice bran is also said to contain cleansing and beauty ingredients, and has long been used in Japan to care for skin and hair.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eIt can be used in place of cleansing, as a detergent or stain remover, and the possibilities are endless.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eThe raw bran from naturally grown rice (without pesticides or fertilizers) that has been freshly milled using our rice milling machine is vacuum packed, refrigerated and shipped via refrigerated delivery.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eWe will deliver it to you safely and without any pain even during hot weather.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePlease feel free to use rice bran from naturally grown rice for a variety of purposes.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003e\u003cspan style=\"font-size: medium;\" size=\"3\" data-mce-style=\"font-size: medium;\"\u003eTo customers ordering naturally grown rice and rice bran\u003c\/span\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e We take every precaution to ensure quality, but on rare occasions, insects may infest the rice bran from rice that is grown naturally without fertilizer or pesticides.\u003cbr\u003e If you are not going to use the product immediately after it arrives, please store it in the refrigerator.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003e\u003cspan style=\"font-size: medium;\" size=\"3\" data-mce-style=\"font-size: medium;\"\u003eIntroducing naturally grown rice producers\u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003cb\u003eKaoru Inamoto, the master of naturally grown rice in Yatsushiro\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cb\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/dfd2040869ccc5d547cdedf74ac4232a_480x480.jpg?v=1648698140\" alt=\"\"\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eYatsushiro is a region known for producing rush grass, with lush rice fields spreading out before you.\u003c\/span\u003e \u003cbr\u003eHere we have Kaoru Inamoto, a representative natural rice farmer from Yatsushiro who is known as the \"master of natural rice cultivation.\"\u003cbr\u003e We have been growing crops without fertilizers or pesticides for over 35 years.\u003cbr\u003e He is a passionate producer who often says, \"By producing naturally grown rice, I want to purify the earth.\"\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/f45b2b84737247b459fdc9550c52194c_480x480.jpg?v=1648698187\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eMr. Inamoto started growing rice without pesticides more than 35 years ago, when he was 24 years old.\u003cbr\u003e At the time, there was no understanding from those around us, the land was overgrown with weeds, and the harvest was small.\u003cbr\u003e Because they did not use pesticides, the rice was attacked by rice planthoppers (pests), and there were times when an entire rice field was destroyed.\u003cbr\u003e\u003cbr\u003e However, after repeated trial and error and hard work, they now use giant snails to control weeds and continue to steadily increase the yield of naturally grown rice.\u003c\/span\u003e \u003cbr\u003eHe also appears as a lecturer at the prefecture's agricultural school, generously teaching the next generation of farmers the fertilizer- and pesticide-free natural farming techniques that he has developed himself.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/574dea1b0e06ac89aa0a7fc8459e7e55_480x480.jpg?v=1648698219\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eInamoto is always thinking about the global environment, and practices natural rice cultivation every day.\u003cbr\u003e When it comes to rice cultivation, we aim to produce rice that is as authentic as Inamoto Kaoru's, just like her name.\u003cbr\u003e\u003cbr\u003e The aroma of Inamoto's naturally grown rice is fragrant and appetizing the moment it is cooked.\u003cbr\u003e You can eat as many bowls as you want, and the more you chew it, the more the sweetness and savory flavor becomes apparent.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/200fd3e3c5f0a679af58645caa402b03_480x480.jpg?v=1648698250\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003e\"Kumamoto's natural farming relies on riverbeds\" -Kawachi Kazukazu-\u003c\/b\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cb\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/f3b72a91a8da2bf3e88df6ae5587dd3b_480x480.jpg?v=1648698303\" alt=\"\"\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eMifune Town, Kumamoto Prefecture.\u003c\/span\u003e \u003cbr\u003eKazuichi Kawachi is engaged in natural farming on this land, which is permeated by the clear waters of the Yoshimuta water source. He has been practicing pesticide-free farming since 1987, and natural farming since 2004.\u003cbr\u003e\u003cbr\u003e We have been working with Purely since its founding, and they are one of Kumamoto's leading natural farming farmers, so much so that it is said that \"Kumamoto's natural farming is all about the river.\"\u003cbr\u003e\u003cbr\u003e The reason why Kawachi started farming without pesticides was because of his father's death.\u003cbr\u003e \"My father passed away at a young age. I thought there was no way that using pesticides as a matter of course had no effect on him. Thirty years ago, I made the decision that I would never use pesticides when growing crops.\"\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/6498d5791ef3b942063dd5c843fd68ac_d338d5e6-714a-4e85-8224-083011115d72_480x480.jpg?v=1648698352\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe rice fields are located at the foot of the Yoshimuta water source in Mifune Town, Kumamoto Prefecture, which has been selected as one of the 100 famous waters of Japan, and the abundant spring water helps to grow delicious rice.\u003c\/span\u003e \u003cbr\u003eA diverse range of creatures live in the rice fields, including newts, frogs, diving beetles, and water striders.\u003cbr\u003e Next to the rice fields there is a waterway that is \"just for newts,\" and there is even a waterway built so that the newts that live there can survive the winter.\u003cbr\u003e Kawachi farms with newts in mind.\u003cbr\u003e I truly feel the kindness of nature.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/6b1246cc7a504ac262e7791c8001dae9_480x480.jpg?v=1648698385\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eKawachi's naturally grown rice, which is grown using the clear waters of the Yoshimuta water source and the terraced rice fields in the mountains, has a natural sweetness and a refreshing taste that goes down easy on the stomach.\u003cbr\u003e Kawachi's area was particularly hard hit by the Kumamoto earthquake, but the naturally grown rice that was harvested after overcoming the quake has an exceptional taste.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/98a14a25971567f60cf3395175175ed3_b7b9a4ed-5b4b-4466-9e38-133f305ec941_480x480.jpg?v=1648698435\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eShichijo rice made with spring water where fireflies live -Seiichi Hara-\u003c\/b\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cb\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/IMG_5534_480x480.jpg?v=1648698469\" alt=\"\"\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe rice that was named the best in Japan is grown naturally by Seiichi Hara, who has been cultivating rice without pesticides or fertilizers for over 30 years in Shichijo-cho, Kikuchi City, Kumamoto Prefecture.\u003cbr\u003e The rice grown using spring water from Maekawa Spring, one of Kumamoto's 100 famous water sources, is sweet and soft, and has a beautiful luster when cooked.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/d7920538e5ff91f1d7b513855677fe9a_480x480.jpg?v=1648698507\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eAfter the birth of his child, Hara wanted to feed his child safe food, so he became interested in natural farming more than 30 years ago. He has continued to grow rice using natural farming methods for many years.\u003cbr\u003e\u003cbr\u003e Hara's naturally grown rice is made with spring water from the Maekawa River source, one of Kumamoto's 100 famous waters.\u003cbr\u003e Groundwater springs from 38 meters underground and flows into the entire rice field, so no household wastewater is mixed in.\u003cbr\u003e It is a famous spring where many people come to collect drinking water.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/IMG_5356_480x480.jpg?v=1648698541\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eEvery year from May to June, fireflies come in large numbers and light up the area.\u003cbr\u003e The river snails that fireflies feed on can only be found in places with clean water.\u003cbr\u003e They live in large numbers in irrigation canals, which provides an ideal environment for producing safe rice.\u003cbr\u003e\u003cbr\u003e Rice from Shichijo-cho in Kikuchi City has been known as a \"producing area of ​​delicious rice\" since as far back as the Edo period.\u003cbr\u003e One of the reasons for this is that the water from the Maekawa river headwaters is rich in minerals from the granite upstream.\u003cbr\u003e It is also said that the fact that it grows in a type of soil called sandy loam is a major factor.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/IMG_5396_480x480.jpg?v=1648698578\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe sandy loam soil, which has a layer of pebbles in it, is rich in granite minerals that are ideal for growing rice.\u003cbr\u003e\u003cbr\u003e Spring water and sandy loam.\u003c\/span\u003e \u003cbr\u003eThanks to the harmony of these two, Shichijo rice from Kikuchi City, Kumamoto Prefecture has been awarded the highest rating of \"Special A\" in the taste rankings for nine consecutive years.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/IMG_5532_480x480.jpg?v=1648698610\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39858972885053,"sku":"pb-00053-komenuka-800","price":1000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/02271141_6039b13dc5a18.jpg?v=1684818541"},{"product_id":"ピュアリィオリジナル-レトルトごはん七分搗き米","title":"[Purely Original] Instant rice (70% milled rice)","description":"\u003cp\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePurely Original Retort Rice\u003c\/span\u003e\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e Kyushu-grown rice, naturally grown without fertilizers or pesticides, is now available as \"retort rice\"!\u003cbr data-mce-fragment=\"1\"\u003e Rice is the central ingredient in cooking that can be paired with any side dish. Retort rice, which can be prepared quickly and easily, is not only convenient when you are busy, but also has a wide range of uses, such as stockpiling for disaster prevention and taking it to camps. The taste is just as delicious as if you cooked rice at home.\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eWe have outsourced manufacturing and processing to Kojima Foods, which was founded in 1948. They use a special method to bring out the natural sweetness and flavor of the ingredients, and pack each one by hand. \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/5414a19230f9ff70551faadea140d37a_480x480.jpg?v=1648475723\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThe amount is just enough for one serving, so it's easy to use. Just place the pack in boiling water for 15 minutes.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eIt is vacuum packed and processed to create an airtight container, so it can be stored at room temperature for a long time.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan\u003e*Water droplets may form on the inside of the \"retort rice\", but this is due to the moisture in the rice condensing\u003c\/span\u003e due to the outside temperature. The inside of the container is vacuumed and oxygen-free, and the rice is sterilized by heating and pressure, so there is no effect on the quality.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39858983534653,"sku":"pb-00050-subsc-retortgohan-7","price":378.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/e1441ff8a7715f526edeed7991119015.jpg?v=1660550323"},{"product_id":"ピュアリィオリジナル天然菌発酵食材-九州の匠-黒大豆味噌750g","title":"[Purely's original natural fermented food] Kyushu no Takumi Black Soybean Miso","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePurely's original black soybean miso made with the utmost care in ingredients and manufacturing methods\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u0026lt;Fermented with natural bacteria that live in the brewery, brewed in wooden barrels, and made with naturally grown ingredients from Kyushu\u0026gt;\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Naturally grown rice and soybeans from Kyushu are fermented using natural koji mold from Marukawa Miso, a 100-year-old brewery in Fukui Prefecture, and then brewed using the traditional natural fermentation method in wooden barrels.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e The miso is not heated and contains no additives.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e The miso is placed in wooden barrels handmade by artisans in Osaka and left to mature for a long period of time.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e The water is a mixture of underground water from the Hino River in Fukui Prefecture and the beautiful meltwater that is unique to snowy regions.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e The salt used is solar-dried lake salt from Inner Mongolia, a rare, completely solar-crystallized salt even on a global scale.\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eAlthough it has a light color among rice misos, the deep flavor that comes from the long aging period of nine months is sure to give you a taste that you will never forget once you have tried it.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Miso soup made with this rice miso is so delicious that you don't need any dashi stock. Purely's original rice miso is made with the utmost care in the ingredients and manufacturing process. Please enjoy this authentic miso.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eThe ingredients are Kyushu-grown rice and black soybeans that are grown naturally without fertilizer or pesticides.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e The raw materials, rice and soybeans, which are the lifeblood of rice miso, are 100% from Kyushu, grown naturally without the use of pesticides or fertilizers.\u003c\/p\u003e\n\n\u003cp\u003e Natural cultivation is the ultimate farming method that does not use any pesticides or fertilizers.\u003c\/p\u003e\n\n \u003cp\u003eRice grown naturally has deeper roots and spreads over a wider area than normal rice. Because it cannot rely on fertilizer, it desperately tries to absorb nutrients from the soil by itself.\u003c\/p\u003e\n\n\u003cp\u003e The result is rice that is lean and full of vitality, grown using only the rice's own power and the natural blessings of sun, water, and soil. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/0f8ac078eaf28dd8e44aa5559869bead_480x480.jpg?v=1648699555\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Kazuhiro Matsumoto from Fukuoka Prefecture, a producer of naturally grown Sasanishiki rice, also uses naturally grown black soybeans from Kyushu.\u003c\/p\u003e\n\n\u003cp\u003e Japan's self-sufficiency rate for soybeans is only 6%, so even domestic production of soybeans is extremely valuable.\u003c\/p\u003e\n\n\u003cp\u003e Among these soybeans, there are almost no pesticide-free cultivations, and those that are grown naturally can be called truly \"miracle\" soybeans.\u003c\/p\u003e\n\n\u003cp\u003e It is no exaggeration to say that we have taken the utmost care in selecting the rice and soybeans that are the lifeblood of rice miso. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/6b4b69a9036052000386d8f11d650ad2_480x480.jpg?v=1648699601\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eNaturally grown black soybean producer, Mr. Otsuka, Kikuyo Town, Kumamoto Prefecture\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003e\u003cspan\u003eNaturally fermented and brewed miso from a 100-year-old miso brewery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/ad710854d46b053f63de2f36ac97074d_480x480.jpg?v=1648699643\" alt=\"\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e The miso is made by Marukawa Miso, a company in Fukui Prefecture that was founded in 1914.\u003c\/p\u003e\n\n\u003cp\u003e This brewery has been making miso using natural fermentation in wooden barrels for over 100 years since 1914.\u003c\/p\u003e\n\n\u003cp\u003e We are committed to traditional natural fermentation, and our miso is not heated or made with any additives. We let it sit for about a year in accordance with the Japanese seasons.\u003c\/p\u003e\n\n\u003cp\u003e After the war, due to plans to increase food production and the trend towards \"mass production and mass consumption,\" miso began to be made through forced fermentation, and naturally fermented miso declined dramatically.\u003c\/p\u003e\n\n\u003cp\u003e Since its founding, Marukawa Miso has stubbornly stuck to natural, handmade fermentation methods cultivated by artisans, and continues to produce authentic miso. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/bf0ab812804ae59b00b982e79bcc470b_480x480.jpg?v=1648699683\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e This photo focuses on Hiroshi Kawasaki, the representative of Marukawa Miso, and shows everyone who has dedicated their lives to making miso.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eNatural bacteria fermentation in wooden barrels\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eNaturally brewed miso is aged in wooden barrels for about a year.\u003c\/p\u003e\n\n\u003cp\u003e Wooden barrels are more expensive than stainless steel tanks and require more maintenance.\u003c\/p\u003e\n\n\u003cp\u003e However, the reason he continues to insist on using wooden barrels is that \"brewing in barrels produces a unique miso that cannot be brewed in a stainless steel tank.\"\u003c\/p\u003e\n\n\u003cp\u003e Miso is a fermented food that makes use of the characteristics of a mold called koji mold (also known as Aspergillus oryzae).\u003c\/p\u003e\n\n\u003cp\u003e Bacteria live in the gaps between the fibers of the wood of the barrels, and these natural bacteria that live there produce a more delicious and unique miso. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/5a4eaaf03d008b7b191e4de2ece09245_480x480.jpg?v=1648699734\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Miso in a wooden barrel.\u003c\/p\u003e\n\n\u003cp\u003e We are particular about wooden barrels and continue to use them, carefully repairing them.\u003c\/p\u003e\n\n\u003cp\u003e If you prepare miso in a stainless steel or enamel tank, the bacteria will be washed away during cleaning without being able to take up residence.\u003c\/p\u003e\n\n \u003cp\u003eIn addition, stainless steel and enamel tanks heat up and cool down quickly, making it difficult to maintain a temperature of 20 to 30 degrees, which is comfortable for bacteria.\u003c\/p\u003e\n\n\u003cp\u003e Because wooden barrels are made from wood, they can transmit slight changes in humidity and temperature to the miso, creating the ideal fermentation environment for fermented foods.\u003c\/p\u003e\n\n\u003cp\u003e In addition, as the sake is brewed in a barrel, bacteria take up residence in it, creating a unique flavor and umami taste that is called \"oak habit.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/448b30bde727425d192ea380aec29993_480x480.jpg?v=1648699772\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Today, wooden barrel craftsmen are extremely valuable assets.\u003c\/p\u003e\n\n\u003cp\u003e While most have gone out of business, some still stubbornly continue to pass on their skills.\u003c\/p\u003e\n\n\u003cp\u003e In addition, good quality water is essential to making good koji and miso.\u003c\/p\u003e\n\n\u003cp\u003e All of the water used in this rice miso comes from the underground waters of the Hino River in Fukui Prefecture, as well as the beautiful meltwater that is unique to snowy regions.\u003c\/p\u003e\n\n \u003cp\u003eNaturally filtered groundwater is rich in minerals and does not require sterilization or filtering. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/3a2f7584e99d1e4a4720689c15ffe372_480x480.jpg?v=1648699805\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e The underground water of the Hino River is used to make miso.\u003c\/p\u003e\n\n\u003cp\u003e This mineral-rich water does not require sterilization or filtering.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eThe ultimate rice miso made with natural koji mold that lives in the brewery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Today, most miso is brewed using artificially cultivated koji mold.\u003c\/p\u003e\n\n\u003cp\u003e Marukawa Miso collects its own natural koji mold that exists in the air of its miso brewery and makes miso using the natural mold that is present in the brewery.\u003c\/p\u003e\n\n\u003cp\u003e Home-produced seed koji requires a huge amount of effort and skilled techniques.\u003c\/p\u003e\n\n\u003cp\u003e As time passed, it was said that miso production using natural koji mold temporarily ceased in Japan.\u003c\/p\u003e\n\n\u003cp\u003e At Marukawa Miso, the technique was lost after the Meiji period.\u003c\/p\u003e\n\n \u003cp\u003eIn the midst of this, the passion of one doctor, Dr. Miyoshi Motoharu, and the seventh generation Kawasaki Uemon revived the technique, and the technique of seed koji has been handed down uninterrupted through four generations to the present day. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/ed731b53d37546e70e325770bc282960_480x480.jpg?v=1648699870\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Koji made by growing mold using the natural koji mold that lives in the brewery.\u003c\/p\u003e\n\n\u003cp\u003e Koji mold is a natural fungus that has almost disappeared in Japan.\u003c\/p\u003e\n\n\u003cp\u003e The flavor created by four types of natural koji mold that have taken up residence in the brewery for approximately 100 years, spanning the Taisho, Showa, and Heisei eras, exudes a deep, rich, and extremely profound flavor.\u003c\/p\u003e\n\n\u003cp\u003e This is the ultimate rice miso, made by fermenting naturally grown ingredients with natural koji mold and aging it for a long period in wooden barrels.\u003c\/p\u003e\n\n\u003cp\u003e Once you try it, you will surely find it so delicious that you will never forget its deep flavor.\u003c\/p\u003e\n\n\u003cp\u003e You can use it in a wide range of dishes, including miso soup, miso dengaku, and miso stew.\u003c\/p\u003e\n\n \u003cp\u003eMarukawa Miso is made using natural bacteria fermentation and wooden barrel brewing. The deep flavor and aroma created by the natural bacteria is so delicious it will move you. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/b8662b6b3be6445a99fe0e91e3d60fbf_480x480.jpg?v=1648699910\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Thank you to all the staff at Marukawa Miso for making our delicious miso!\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eplease read\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e This product can be stored at room temperature before opening.\u003c\/p\u003e\n\n\u003cp\u003e If the products you order together are: [Room temperature only ⇒ Shipped by room temperature delivery] [Refrigerated items included ⇒ Shipped by refrigerated delivery]\u003c\/p\u003e\n\n\u003cp\u003e After opening, store in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e The salinity is 12.5%.\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"400g","offer_id":39862004613181,"sku":"pb-00042-kuromiso-400","price":1460.0,"currency_code":"JPY","in_stock":false},{"title":"750g","offer_id":39862004645949,"sku":"pb-00043-kuromiso-750","price":2170.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/400.jpg?v=1765008369"},{"product_id":"ピュアリィオリジナル-さつまいものポタージュ160g","title":"[Purely Original] Sweet potato potage","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e[Purely Original Sweet Potato Potage]\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePurely's original processed products now include a new retort \"potage soup\" that can be used directly at the dinner table!\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eFirst up we'll start with pumpkin and sweet potato.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eThe natural flavor of the vegetables is what makes them delicious.\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003eThis potage soup is made with the only seasoning, sun-dried salt, to preserve the natural flavor of the ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eThe sweet potatoes are carefully peeled, blended, and strained, giving them a smooth texture.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eWe added milk, which goes well with sweet potato potage, to make it even creamier.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eYou can quickly serve potage soup, which is otherwise time-consuming to prepare, on the table.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eThis delicious soup is made with ingredients that can be enjoyed by everyone, from children aged 1 year and up to the elderly.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eCan be enjoyed hot or as a cold soup.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eYou can also sprinkle cinnamon on top to taste.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eIntroducing our carefully selected ingredients and production areas\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eNaturally grown sweet potatoes by Mr. Koike, Shichijo-cho, Kikuchi City, Kumamoto Prefecture\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eKoike's organically grown sweet potatoes are made without the use of pesticides or fertilizers. The steamed sweet potatoes are very fluffy and have a gentle sweetness. This is the deliciousness of naturally grown sweet potatoes that grow slowly at the rhythm of nature without the use of fertilizer.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eThey grow seed potatoes from a variety called \"Beni Haruka,\" which gives the potage a deeper flavor.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eSilica Farm's pasteurized non-homogenized milk\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eThey use raw milk from Yoshii Farm, located at the foot of Mt. Aso in Kumamoto Prefecture, and produce a unique milk using silica farming methods that are rare across the country.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eBy using silica to suppress the milk's unpleasant odor and at the same time managing the health of the cows, the milk becomes healthy, easy to drink, and has a natural sweetness to it.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003e◆Long-term low-temperature sterilization\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eIn Japan, ultra-high temperature flash sterilization, which involves heat treatment at 120°C for 1 to 2 seconds, accounts for more than 90% of sterilization methods.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eAt Silica Farm, we use a low-temperature, long-term pasteurization process at 63°C for 30 minutes to maximize the original nutritional value and flavor of raw milk.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u0026lt;Precautions for use\u0026gt;\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e*This product is a retort pouch food. The expiration date is one year from the date of manufacture.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e〇Since no preservatives are used, please consume as soon as possible after opening.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e*Please be careful not to get burned by the contents splashing out or steam when opening the package.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u0026lt;How to eat\u0026gt;\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eWhen warming with hot water\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eWithout opening the bag, heat it in boiling water for about 5 minutes.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eWhen heating in a microwave\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003eTransfer the contents to a heat-resistant container, cover with plastic wrap and heat (approximately 1 minute at 600W).\u003c\/span\u003e\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39859092521021,"sku":"fy-00025-pottage-spotato","price":830.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/03111556_622af2968d4d5.jpg?v=1677820160"},{"product_id":"ピュアリィオリジナル-九州産-自然栽培米粉450g","title":"[Purely Original] Kyushu-produced naturally grown rice flour 450g.1kg","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e[Made from 100% naturally grown glutinous rice from Kyushu]\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eThis is a precious naturally grown rice flour made from 100% Kyushu-grown naturally grown non-glutinous rice. The rice is not washed, resulting in a rich flavor.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eIt can be used in place of wheat flour for those with wheat allergies or who are concerned about gluten-free diets. Mix a small amount into tempura to make it crispy, or use it to thicken it instead of potato starch, or in baking sweets.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eThis is the 450g value pack of the popular Purely Original rice flour. Recommended for those who use it daily.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n \u003cp\u003e\"Purely Original Naturally Grown Rice Flour\" has many loyal fans\u003c\/p\u003e\n\n\u003cp\u003e We ask Mr. Takano of his organic farm in Shichijo-cho, Kikuchi City, Kumamoto Prefecture to mill the flour. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/DSC_6012_2_480x480.jpg?v=1689219161\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/DSC_6012_2_480x480.jpg?v=1689219161\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e The organic farm has been certified by the JAS Organic Standards for 15 years, and is committed to the company philosophy of \"earth-friendly agriculture,\" and is involved in everything from production and processing to distribution, with a focus on naturally grown rice.The facility is equipped with machinery to pursue \"delicious taste\" and \"safety and security,\" and has a well-maintained hygienic environment.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e To prevent contamination by foreign objects, most traditional flour mills are installed directly on the ground, but on organic farms, the flour milling machinery is installed about 50 cm higher.\u003c\/p\u003e\n\n\u003cp\u003e Takano himself is also dedicated to growing rice naturally in Shichijo-cho, Kikuchi City, Kumamoto Prefecture, which is known as the rice capital of Kumamoto.\u003c\/p\u003e\n\n \u003cp\u003eAt first, they focused on growing the rice, but to deliver it to customers, they had to polish the rice and barley. To improve the quality, they started to do the final process in-house, and that's how they got to the current stage of producing and processing the rice.\u003c\/p\u003e\n\n\u003cp\u003e Purely's naturally grown rice flour is milled with Takano's passion and kindness.\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"450g","offer_id":40471443079229,"sku":"pb-00037-komeko-450","price":1160.0,"currency_code":"JPY","in_stock":true},{"title":"1kg","offer_id":40471443111997,"sku":"pb-00037-komeko-1000","price":2190.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/07211012_60f7749b32951.jpg?v=1683188186"},{"product_id":"ピュアリィオリジナル-九州産-自然栽培強力粉","title":"[Purely Original] Kyushu-produced, naturally grown strong flour","description":"\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e Precious Kumamoto Prefecture-grown naturally grown wheat (variety: Minami no Kaori)\u003c\/p\u003e\n\n\u003cp\u003e This is a strong flour that has been carefully milled.\u003c\/p\u003e\n\n\u003cp\u003e \"Purely Original Naturally Grown Strong Flour\" has many loyal fans.\u003c\/p\u003e\n\n\u003cp\u003e We ask Mr. Takano of his organic farm in Shichijo-cho, Kikuchi City, Kumamoto Prefecture to mill the flour. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/DSC_6012_2_480x480.jpg?v=1689219161\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/DSC_6012_2_480x480.jpg?v=1689219161\"\u003e\u003c\/p\u003e\n\n \u003cp\u003eThe organic farm has been certified by the JAS Organic Standards for 15 years, and is committed to the company philosophy of \"earth-friendly agriculture,\" and is involved in everything from production and processing to distribution, with a focus on naturally grown rice.The facility is equipped with machinery to pursue \"delicious taste\" and \"safety and security,\" and has a well-maintained hygienic environment.\u003c\/p\u003e\n\n\u003cp\u003e Purely's wheat flour is milled using the Yanagihara roll mill, which is excellent at minimizing the inclusion of wheat bran and extracting only the endosperm. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/DSC_6007_480x480.jpg?v=1689219191\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/DSC_6007_480x480.jpg?v=1689219191\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e To prevent contamination by foreign objects, most traditional flour mills are installed directly on the ground, but on organic farms, the flour milling machinery is installed about 50 cm higher.\u003c\/p\u003e\n\n\u003cp\u003e Takano himself is also dedicated to growing rice naturally in Shichijo-cho, Kikuchi City, Kumamoto Prefecture, which is known as the rice capital of Kumamoto.\u003c\/p\u003e\n\n \u003cp\u003eAt first, they focused on growing the rice, but to deliver it to customers, they had to polish the rice and barley. To improve the quality, they started to do the final process in-house, and that's how they got to the current stage of producing and processing the rice.\u003c\/p\u003e\n\n\u003cp\u003e Purely's naturally grown wheat is milled with Takano's passion and kindness.\u003c\/p\u003e\n\n\u003cp\u003e [Preservation precautions]\u003c\/p\u003e\n\n\u003cp\u003e No pesticides are used in growing wheat. Please store in the refrigerator.\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"350g","offer_id":39861278834749,"sku":"pb-00035-subsc-kyouriki-350","price":670.0,"currency_code":"JPY","in_stock":true},{"title":"1kg","offer_id":39861278801981,"sku":"pb-00036-subsc-kyouriki-1000","price":1630.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/03031837_62208c59c6475.jpg?v=1681791946"},{"product_id":"ピュアリィオリジナル-九州産-自然栽培小麦粉","title":"[Purely Original] Naturally grown wheat flour from Kyushu","description":"\u003cp\u003e This is precious wheat flour grown naturally in Kumamoto Prefecture.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e \"Purely Original Naturally Grown Flour\" has many loyal fans\u003c\/p\u003e\n\n\u003cp\u003e We ask Mr. Takano of his organic farm in Shichijo-cho, Kikuchi City, Kumamoto Prefecture to mill the flour. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/DSC_6012_2_480x480.jpg?v=1689219161\" alt=\"\"\u003e\u003c\/p\u003e\n\n \u003cp\u003eThe organic farm has been certified by the JAS Organic Standards for 15 years, and is committed to the company philosophy of \"earth-friendly agriculture,\" and is involved in everything from production and processing to distribution, with a focus on naturally grown rice.The facility is equipped with machinery to pursue \"delicious taste\" and \"safety and security,\" and has a well-maintained hygienic environment.\u003c\/p\u003e\n\n\u003cp\u003e Purely's wheat flour is milled using the Yanagihara roll mill, which is excellent at minimizing the inclusion of wheat bran and extracting only the endosperm. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/DSC_6007_480x480.jpg?v=1689219191\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e To prevent foreign matter from getting into the flour, most traditional flour mills are installed directly on the ground, but on organic farms, the flour milling machinery is installed about 50 cm higher.\u003c\/p\u003e\n\n\u003cp\u003e Takano himself is also dedicated to growing rice naturally in Shichijo-cho, Kikuchi City, Kumamoto Prefecture, which is known as the rice capital of Kumamoto.\u003c\/p\u003e\n\n \u003cp\u003eAt first, they focused on growing the rice, but to deliver it to customers, they had to polish the rice and barley. To improve the quality, they started to do the final process in-house, and that's how they got to the current stage of producing and processing the rice.\u003c\/p\u003e\n\n\u003cp\u003e Purely's naturally grown wheat is milled with Takano's passion and kindness.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e [Preservation precautions]\u003c\/p\u003e\n\n\u003cp\u003e No pesticides are used during wheat cultivation. Please store in the refrigerator.\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"350g","offer_id":39861283422269,"sku":"pb-00033-subsc-tyuurikiko-350","price":630.0,"currency_code":"JPY","in_stock":true},{"title":"1kg","offer_id":39861283389501,"sku":"pb-00034-subsc-tyuurikiko-1000","price":1500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/1_6b70d9b7-f1d0-429f-abeb-18f30fa85632.jpg?v=1754370308"},{"product_id":"ピュアリィオリジナル-玉ねぎ和風ドレッシング","title":"[Purely Original] Japanese-style onion dressing","description":"\u003cp\u003e \u003cstrong\u003e\u003cspan\u003e[Purely Original Japanese Onion Dressing]\u003c\/span\u003e\u003c\/strong\u003e \u003cspan\u003eServe directly on the table\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eFollowing on from the \"Amanatsu French Dressing,\" the \"Onion Japanese-Style Dressing\" is a part of the \"Purely Table\" series of \"Purely Original Processed Products\" that can be used as is at the dinner table.\u003c\/span\u003e \u003cbr\u003e\u003cspan\u003eThe onions are grown by natural farmer Tomita in Kikuchi, Kumamoto Prefecture, and are slowly fried to bring out their sweetness and flavor, so the staff are unanimous in saying that no matter how many times they taste it, it's still delicious! It's a product they're confident in.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003eJust like the \"Amanatsu French Dressing\", this dressing is supervised by the chef of Purely Restaurant. The seasonings are also carefully selected, using Matsuai Food's whole soybean soy sauce made from pesticide-free ingredients from Kyushu, Shobunsu's pure rice vinegar made from naturally grown rice fermented with natural bacteria, and Sakamoto Seiyu's rapeseed white oil made using the traditional pressing method. Sun-dried lake salt, organic sugar, and sesame oil are blended in an exquisite balance. Customers who tried the prototype at the store said, \"It goes well with steamed vegetables such as burdock and lotus root, and it's great as a sauce for roast beef.\" It is a classic Japanese dressing, but it is an additive-free, unheated raw dressing that makes use of unique safe ingredients and the deep flavor of the seasonings. It has a good aftertaste, and while retaining the individuality of each seasoning, it is beautifully balanced.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eIntroducing our carefully selected ingredients and production areas\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e □Kumamoto Prefecture Kikuchi City Tomita's naturally grown onions This year, we had the chance to use Tomita's onions for processing. We carefully chopped the precious naturally grown onions, which are firm and full of flavor, by hand, without using any machines. Furthermore, we carefully stir-fried them to bring out the flavor, carefully avoiding burning them.\u003cbr\u003e The freshness of raw onions is great, but by using fried onions, they blend well with other seasonings such as soy sauce, creating a thick texture. The result is a dressing with a subtle, gentle sweetness derived from the onions.\u003cbr\u003e \u003cbr\u003e□ Pure rice vinegar Pure rice vinegar is made by fermenting the ingredients using naturally grown rice from Kyushu, which is grown without fertilizer or pesticides, koji mold from Marukawa Miso in Fukui Prefecture, and yeast and acetic acid bacteria from Shobunsu in Okawa City, Fukuoka Prefecture. The vinegar is fermented in traditional earthenware jars and left to ferment, allowing the bacteria to work slowly while the craftsmen wait for the time to release it from the brewery. While fermentation with chemically cultured bacteria has become mainstream in modern times, Shobunsu continues to make vinegar using real ingredients, taking time to make it in accordance with the laws of nature. It adds depth to the richness, aroma, and flavor of dressings.\u003cbr\u003e \u003ca href=\"https:\/\/www.nh-purelyshop.com\/products\/detail.php?product_id=575\"\u003e\u003cstrong\u003eFor more information about \"Purely Original Pure Rice Vinegar,\" click here\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e \u003cbr\u003e□Matsuai Foods Naturally Brewed Whole Soybean Soy Sauce Made the old-fashioned way, with great care and effort, using whole soybeans, the fat and oil components of the soybeans are broken down during brewing, resulting in a soy sauce characterized by its \"mellowness\" and \"deep umami flavor.\" This whole soybean soy sauce is made using whole soybeans from Aso, Kumamoto, grown without pesticides or chemical fertilizers, wheat from Kikuchi, Kumamoto, and mineral-rich sun-dried salt, without any additives. Slowly fermenting and maturing for over a year brings out the mellow aroma and rich flavor to the fullest.\u003cbr\u003e \u003cbr\u003e□ Rapeseed Shirashime Oil The oil is a blend of organic olive oil and rapeseed oil from Sakamoto Oil. Sakamoto Oil, located in Mashiki-cho, Kumamoto Prefecture, uses non-genetically modified rapeseed as raw materials, and employs a traditional pressing method that requires no chemicals and takes time and effort to squeeze. The factory was damaged in the Kumamoto earthquake and the building was demolished. The new factory has once again been outfitted with the machinery that has been used since the company's founding. They have inherited the beliefs and manufacturing methods of their predecessors, which are \"not good because it's cheap, but good things at low prices\" and \"We want people of child-rearing age and those who are particular about food to continue to use our products.\"\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e Precautions for use: The expiration date is 3 months from the date of manufacture. Refrigerate after opening.\u003cbr\u003e ■When using, please hold the lid firmly and shake well as the product may separate easily.\u003cbr\u003e ■After opening, store in the refrigerator and use as soon as possible. \u003cbr\u003eFor product inquiries, please contact Kanekura Co., Ltd. at 096-354-6141.\u003c\/span\u003e\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39861293842493,"sku":"fy-00024-subsc-dressing-onion","price":1130.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/DSC_3508.jpg?v=1680600376"},{"product_id":"ピュアリィオリジナル-甘夏フレンチドレッシング","title":"[Purely Original] Sweet Summer French Dressing","description":"\u003cp\u003e \u003cstrong data-mce-fragment=\"1\" style=\"font-size: 0.875rem;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eUnheated raw [Purely original sweet orange French dressing]\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eReady to eat at the table. The first \"Amanatsu French Dressing\" from the \"Purely Table\" series of \"Purely Original Processed Products\" that can be used as is at the table is a mellow dressing that is easy to eat, with the slight sourness and bitterness of the new onions and amanatsu that color early summer.\u003c\/span\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe also pay special attention to seasonings, using Shobunsu's pure rice vinegar made from naturally grown rice fermented with natural bacteria, and Sakamoto Oil's rapeseed white oil made using a traditional pressing method. The flavor is rounded out with sun-dried lake salt, organic sugar, and whole grain mustard.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis Amanatsu French Dressing was actually served to customers at Purely Restaurant, and was then commercialized! Supervised by a restaurant chef, it is an exquisite blend that pursues the utmost in deliciousness and healthiness. You can enjoy professional flavors at home, and just by pouring this dressing on, the beautiful yellow color of the Amanatsu adds a touch of vibrancy, and the aroma of pure rice vinegar will whet your appetite.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003eSweet summer French dressing goes well with any of your favorite vegetables, including leaf lettuce, lettuce, tomatoes, cucumbers, zucchini, radishes, and carrots. It is recommended for salads, steamed vegetables, cold shabu-shabu, and fish carpaccio. It also goes perfectly with the Purely Table series' mixed beans of soybeans, black beans, and glutinous barley. Topping it with beans and glutinous barley, which are high in high-quality protein, will provide a balanced nutritional intake. Please be sure to purchase them together.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eIntroduction to our special ingredients and production areas\u003c\/strong\u003e : Naturally grown Amanatsu oranges from Kumamoto Prefecture We use naturally grown Amanatsu oranges from Fukushima Yuji in Minamata, Kumamoto Prefecture. This citrus farm has been passed down for generations, and while many varieties of citrus are cultivated here, these Amanatsu oranges come from 50-year-old trees that have been harvested for many years. The oranges are left on the vine until the acidity naturally disappears, and are exposed to plenty of sunlight to store up their sweetness. \u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/Purely_dsc_5236_480x480.jpg?v=1648788751\" alt=\"Sweet summer\" style=\"margin-bottom: 16px; float: none;\"\u003e\u003c\/div\u003e\n\n\u003cp\u003e □ Naturally grown onions from Kyushu We use plenty of precious, firm, naturally grown onions from Kyushu, and process them so that you can enjoy the popping deliciousness of fresh onions.\u003c\/p\u003e\n\n\u003cp\u003e □ Pure rice vinegar Pure rice vinegar is made by fermenting the ingredients using naturally grown rice from Kyushu, grown without the use of fertilizers or pesticides, koji mold from Marukawa Miso in Fukui Prefecture, and yeast and acetic acid bacteria from Shobunsu in Okawa City, Fukuoka Prefecture. \u003cbr\u003eThe vinegar is brewed in traditional earthenware jars and left to ferment, allowing the bacteria to work slowly while the craftsmen carefully tend it until it is time to release it from the cellar. While fermentation using chemically cultured bacteria is the norm these days, Shobunsu continues to make vinegar using real ingredients, taking time to make it in accordance with the laws of nature. This adds depth to the richness, aroma, and flavor of the dressing.\u003cbr\u003e \u003ca href=\"https:\/\/www.nh-purelyshop.com\/products\/detail.php?product_id=575\"\u003e\u003cstrong\u003e\u003cspan\u003eFor more information about \"Purely Original Pure Rice Vinegar,\" click here\u003c\/span\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e □ Rapeseed white-squeezed oil We use it generously as an ingredient in our dressings, but when you eat it, you hardly feel the weight of the oil. This is because we use high-quality oil from Sakamoto Oil Mills, which uses non-GMO rapeseed ingredients and a time-consuming pressing method without the use of chemicals. \u003cbr\u003eSakamoto Oil Mill in Mashiki Town, Kumamoto Prefecture, produces first pressings using the traditional pressing method. The factory was damaged in the Kumamoto earthquake and the building was demolished. The new factory has once again been equipped with the machinery that has been used since the company was founded. They have inherited the beliefs and manufacturing methods of their predecessors, \"It's not that cheap is good, but that we want good things to be cheap\" and \"We want people of child-rearing age and those who are particular about food to continue to use our products.\" Precautions for use\u003c\/p\u003e\n\n\u003cp\u003e ■Since this product contains no additives or preservatives and is not heated to preserve the natural flavor of the ingredients, we recommend storing it in the refrigerator after purchase. Also, be sure to store it in the refrigerator after opening and consume it as soon as possible.\u003cbr\u003e\u003cbr\u003e ■The expiration date is 3 months at room temperature from the date of manufacture.\u003cbr\u003e ■Shake well before consumption.\u003cbr\u003e ■Bringing you the deliciousness of fresh dressing! \u003cbr\u003e- Please store in the refrigerator for safety - Purely dressing is a \"raw\" dressing that does not contain any preservatives and is made without heat sterilization in order to bring out the natural flavor of the vegetables and seasonings. The label itself states that it should be stored at room temperature (※) away from direct sunlight, but since it is not heated, it may ferment slightly. After purchase, we ask that you store it in the refrigerator just to be safe. For product inquiries, please contact Kanekura Co., Ltd. at 096-354-6141.\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39861323300925,"sku":"fy-00023-subsc-dressing-amanatsu","price":1070.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/07211016_60f775533e551.jpg?v=1680600345"},{"product_id":"purely-original-kyutto-lemon-naturally-cultivated-lemon-juice-200ml","title":"[Purely Original] Kyutto Lemon 200ml","description":"\u003cp\u003e \u003cstrong\u003e[Kyuto Lemon made by squeezing naturally grown lemons whole with the skin]\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003e\"Kyutto Lemon\" is straight lemon juice made by squeezing whole lemons, including the skin, from precious lemons that are grown naturally without the use of pesticides or fertilizers.\u003c\/p\u003e\n\n\u003cp\u003e It is made using 100% naturally grown lemons and is completely additive-free.\u003c\/p\u003e\n\n\u003cp\u003e Since no pesticides are used, you can eat them safely with the skin on.\u003c\/p\u003e\n\n\u003cp\u003e The lemonade made by dissolving organic sugar and lemon juice in a 1:1 ratio and mixing it with water is delicious.\u003c\/p\u003e\n\n\u003cp\u003e It is extremely useful for flavoring dishes such as grilled fish and as a secret ingredient.\u003c\/p\u003e\n\n\u003cp\u003e We also recommend making your own dressing by simply mixing olive oil with salt and pepper.\u003c\/p\u003e\n\n\u003cp\u003e It can also be used for homemade sweets such as lemon cake and cheesecake.\u003c\/p\u003e\n\n\u003cp\u003e This is Purely's most popular product, enjoyed by many fans every year.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan style=\"font-size: 0.875rem;\"\u003eProcessing and manufacturing was carried out at Aso Monogatari in Aso City, Kumamoto Prefecture.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\n \u003cp\u003eEach juice is carefully washed and squeezed by hand, and the production lines are separate to prevent it from being mixed with ingredients that have been treated with pesticides.\u003c\/p\u003e\n\n\u003cp\u003e At this time of year, when the fruit is fully developed and full of juice, the Kyutto Lemon has a wonderful flavor that allows you to feel the gentle acidity of the lemon throughout your mouth.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e[Quick Lemon Recipe]\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e[Fried chicken with lemon flavor]\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e 1 chicken breast\u003c\/p\u003e\n\n\u003cp\u003e 1 tablespoon of lemon juice\u003c\/p\u003e\n\n\u003cp\u003e 1\/2 garlic clove, minced (Purely's frozen garlic is also recommended)\u003c\/p\u003e\n\n\u003cp\u003e ginger\u003c\/p\u003e\n\n\u003cp\u003e Grated garlic and ginger\u003c\/p\u003e\n\n\u003cp\u003e 1\/4 teaspoon salt (1\/2 teaspoon shio-koji if available)\u003c\/p\u003e\n\n\u003cp\u003e 1 tablespoon sake\u003c\/p\u003e\n\n\u003cp\u003e 3 tablespoons of potato starch 2 tablespoons of wheat flour Appropriate amount of frying oil\u003c\/p\u003e\n\n\u003cp\u003e 【How to make】\u003c\/p\u003e\n\n\u003cp\u003e 1. Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.\u003c\/p\u003e\n\n \u003cp\u003e2. Place the chicken in a plastic bag, add the lemon, garlic, ginger, sake, and salt, and rub well.\u003c\/p\u003e\n\n\u003cp\u003e 3. Coat the pieces from step 2 with potato starch and wheat flour, then deep fry until crispy.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e[Basic Lemonade]\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Lemon:sugar ratio is 1:1\u003c\/p\u003e\n\n\u003cp\u003e Dissolve the sugar in hot water and add water and ice.\u003c\/p\u003e\n\n\u003cp\u003e You can also use sweet sake, maple syrup, or honey! It's also delicious when mixed with carbonated water.\u003c\/p\u003e\n\n\u003cp\u003e Customers who like yuzu honey drinks will definitely love this flavor!\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"One","offer_id":40940413714493,"sku":"pb-00011-subsc-lemon-200","price":1970.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/09181132_61454faf44137.jpg?v=1678965805"},{"product_id":"堀内製油古式圧力しぼり-一番油-なたね地あぶら825g","title":"Horiuchi Oil Mill Traditional Pressure Squeezed Oil [No. 1 Oil] Rapeseed Oil 825g","description":"\u003cp\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHoriuchi Oil Mill was founded in 1947 in Hikawa-cho, Yatsushiro-gun, Kumamoto Prefecture. Since its founding, the company has remained true to its traditional \"traditional pressing method\" and \"first pressing.\" In terms of productivity and efficiency, this is not an easy method, but our predecessors have believed that this method is the most suitable for producing genuine oil, and we promise you that we will continue to adhere to it in the future.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eOur rapeseed oil, which has been produced using the same method since our founding in 1947, is made from rapeseed grown locally in Kumamoto without the use of pesticides. If the harvested rapeseed is not dried immediately, the heat in it will cause the seeds to rot quickly. Drying is an important post-harvest process. After sorting, the oil is extracted by applying pressure to the now rare raw material, a process called \"squeezing.\"\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eTo bring out the rapeseed's inherent aroma, it is first roasted. This process is important as it determines the aroma of the rapeseed oil and the aroma of the oil in the horiuchi. The condition, size, and humidity of the fruit are assessed, and the roasting temperature for that day is set and the rapeseed is roasted. The factory is filled with a fragrant aroma.\u003cbr\u003e Once roasted, the oil is immediately put into a press and pressed out. Pressuring the oil just once is called \"Ichiban Squeezing\" or \"Ichiban Oil.\" We believe that \"Ichiban Squeezing\" and \"Ichiban Oil\" are closest to the natural taste, and we have maintained this tradition ever since.\u003c\/span\u003e \u003cbr\u003eFreshly pressed oil contains impurities such as fruit skins, so it is washed with hot water. Hot water is added to the oil and stirred thoroughly. After leaving it for a while, it will separate into oil and water. At this time, the impurities will sink to the bottom with the water, so once the oil and water have been completely separated, the water is drained from the bottom.\u003cbr\u003e This process changes the texture of the oil, so it is an important step that must be done carefully. After removing the water, the oil is passed through fine filter paper and slowly filtered drop by drop. \"Every single drop\" is the soul that we treasure.\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39861755969597,"sku":"ob-00021-horiuchi-natane-825","price":1860.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/02251009_6036f8e10f82f.jpg?v=1679189205"},{"product_id":"ピュアリィオリジナル天然菌発酵食材-九州の匠-純米酢-300ml","title":"\u0026lt;Bulk Purchase Discount Sale\u0026gt; [Purely Original Natural Fermented Food] Kyushu Takumi Junmai Vinegar","description":"\u003ch3 style=\"text-align: center;\"\u003e \u003cstrong\u003e\u003cspan\u003eGet 300ml of pure rice vinegar with one purchase\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003ch3 style=\"text-align: center;\"\u003e \u003cstrong\u003e\u003cspan\u003eDiscounts available for purchases of 2 or more!\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e \u003cb\u003e----------------------------------------------------------------------------------\u003c\/b\u003e\u003c\/p\u003e\n\n\u003ch3 style=\"text-align: center;\"\u003e\u003cstrong\u003e・\u003cspan style=\"text-decoration: underline; color: #ff2a00;\"\u003eGet 5% off\u003c\/span\u003e when you purchase \u003cspan style=\"text-decoration: underline; color: #ff2a00;\"\u003e2 bottles of 300ml\u003c\/span\u003e pure rice vinegar\u003c\/strong\u003e\u003c\/h3\u003e\n\n\u003ch3 style=\"text-align: center;\"\u003e \u003cstrong\u003eRegular price ¥2,100 → Discount price ¥1,996\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003ch3 style=\"text-align: center;\"\u003e\u003cstrong\u003e・\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: #ff2a00; text-decoration: underline;\"\u003e20% discount\u003c\/span\u003e\u003c\/span\u003e when purchasing\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: #ff2a00; text-decoration: underline;\"\u003e3 bottles of 300ml\u003c\/span\u003e\u003c\/span\u003e pure rice vinegar\u003c\/strong\u003e\u003c\/h3\u003e\n\n\u003ch3 style=\"text-align: center;\"\u003e \u003cstrong\u003eRegular price ¥3,150 → Discount price ¥2,520\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cdiv style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\n \u003cp\u003e*When you add the product to your cart and proceed to checkout, the discounted price will be displayed.*\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003e\u003cb\u003e----------------------------------------------------------------------------------\u003c\/b\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eA masterful taste made by a vinegar brewer with 300 years of experience\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u0026lt;Purely's original pure rice vinegar, made with natural cultivation and fermented with natural bacteria\u0026gt;\u003c\/h2\u003e\n\n\u003cp\u003e Okawa and Jojima in Fukuoka Prefecture are known as areas rich in water suitable for sake brewing. The history of Shobunsu began here three and a half centuries ago, in 1624, the first year of the Kanei era, which was the beginning of the Edo period. Shobunsu has been making vinegar using the traditional static fermentation method for 300 years.\u003c\/p\u003e\n\n\u003cp\u003e They also value fermentation techniques using \"natural bacteria\" and produce vinegar fermented using natural bacteria, which is extremely rare nationwide.\u003c\/p\u003e\n\n \u003cp\u003eThis time, during the spring equinox, Shobunsu was preparing our Purely original vinegar, \"Kyushu no Takumi Junmai Vinegar,\" so we went there to be present when our vinegar was being made. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/fa4187c5ed5ad2e9d422e5a972248364_480x480.jpg?v=1648800879\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThe people at Shobunsu are passionate about vinegar.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eA 260-year-old brewery that dates back to the Edo period\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e Shobunsu's brewery is located in a quiet residential area with the abundant waters of the Chikugo River flowing nearby. As you walk through a narrow alleyway, a traditional Japanese storehouse with white walls comes into view.\u003c\/p\u003e\n\n\u003cp\u003e Built 260 years ago, the storehouse dates back to the Edo period and still retains the traditional townhouse style, with the storehouse and accounting office at the entrance and the residence and preparation storehouse at the back.\u003c\/p\u003e\n\n\u003cp\u003e The current head of Shobunsu is Takahashi Issei, the 14th generation. \u003cbr\u003eThe Takahashi family has lived in this place for generations, and still lives in this 260-year-old building. \"We eat our meals together as a family every day in the living room at the back. In the old days, the store and the living space were all one and the same.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/c44366e66db83cd0662b05e1391dcbfc_480x480.jpg?v=1648800938\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eA brewery that has been in business since the Edo period. A designated cultural asset of the city.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Shobunsu has been in business for 300 years since the fourth generation Seiemon started the vinegar business in 1711. The storehouse, which is a designated cultural property of Okawa City, has a sense of history in every beam.\u003c\/p\u003e\n\n\u003cp\u003e While I was overwhelmed by the atmosphere of the brewery, someone said to me, \"They're just about to start brewing, so let's go take a look,\" so I headed straight for the brewing area.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eThe water used for brewing is well water pumped up from underground\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eThe people who showed us how to prepare the vinegar were the company president, Mr. Takahashi, and the sales representative, Mr. Matsuo. Mr. Matsuo also came to the storefront market at our founding festival the other day, and we are always grateful for his help.\u003c\/p\u003e\n\n\u003cp\u003e The craftsmen who prepare the ingredients are the factory manager, Mr. Fukuyama, and the former factory manager and now advisor, Mr. Yamada. Mr. Yamada rushed to the scene immediately after the earthquake and delivered water and food.\u003c\/p\u003e\n\n\u003cp\u003e The preparation of vinegar starts with washing the rice. Purely sends us naturally grown rice from Kumamoto Prefecture, which is carefully washed and left to soak overnight to allow the rice to soak in water. All the water used in this process is well water pumped up from the brewery.\u003c\/p\u003e\n\n\u003cp\u003e When making regular vinegar, it is necessary to use tap water due to the time and effort involved, but when making Purely's pure rice vinegar, we make a special request to use well water. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/a52666f0ba5b37ba24c00c977bdcbbd3_480x480.jpg?v=1648800997\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe well water pumped up in a wooden barrel had a soft, gentle flavor.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/07830f5236e15bf796123a25570d3964_480x480.jpg?v=1648801032\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eYamada speaks passionately about his commitment to well water.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e The soaked rice is then steamed in a large pot. The water used for steaming is also 100% well water.\u003c\/p\u003e\n\n\u003cp\u003e According to Yamada, \"rinsing in well water, soaking, and steaming the noodles results in a soft flavor.\" We tried drinking the well water, which was very soft and slightly sweet, and delicious. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/fab173224ef0c7f39e4a8dde30579b45_480x480.jpg?v=1648801073\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eA huge cauldron for steaming naturally grown rice. It was very impressive.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eAll ingredients are naturally grown and fermented with natural bacteria\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e It takes about an hour for steaming. During this time, well water is poured into a large jar buried in the ground.\u003c\/p\u003e\n\n \u003cp\u003eThe jar has a capacity of 600L and has been in use since the early Showa period. It is extremely valuable, as jars of this size can no longer be made with current pottery techniques. It is said that there are no more kilns of this size left in Japan. Shobunsu has been steadily collecting jars from all over Japan, and continues to use them while carefully repairing them.\u003c\/p\u003e\n\n\u003cp\u003e After pouring well water into the jar, the next step is to add the rice koji. This rice koji is Purely's original rice koji, made from Sasanishiki rice grown naturally by Matsumoto Kazuhiro in Asakura City, Fukuoka Prefecture, and fermented with natural bacteria by Marukawa Miso Co., Ltd. in Fukui Prefecture. \"Koji fermented with natural bacteria has a strong fermenting power, so the koji membrane is strong. This allows us to produce a stable, delicious vinegar fermented with natural bacteria.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/d09d38f420a382e4db57a1fefc3b306b_480x480.jpg?v=1648801123\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eNaturally grown rice koji fermented with natural bacteria. It's so beautiful.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eMeanwhile, the steamed rice was getting just the right seasoning. \"Try a bite,\" Yamada said, and I took a bite of the freshly steamed rice. It was so delicious that I couldn't help but exclaim out loud, \"It's delicious!!\"\u003c\/p\u003e\n\n\u003cp\u003e This incredibly delicious steamed rice is then placed into the same jar.\u003cbr\u003e Divide the rice into small portions into wooden buckets, run it over to the jar, and once all the rice has been added, stir well for about a minute.\u003c\/p\u003e\n\n\u003cp\u003e To finish, add the remaining rice koji on top to cover the mixture. \"By adding the rice koji, you create a lid with the koji mold. This makes it easier to form a film on the surface and prevents the infiltration of other bacteria.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/1d424935dd5dc3c4be60f333701df55a_480x480.jpg?v=1648801170\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eFreshly steamed, naturally grown rice. Superbly delicious.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eThoroughly committed to natural materials\u003c\/span\u003e\u003c\/strong\u003e \u003cbr\u003eFinally, the jar is covered with Japanese paper, the name is inscribed, and the preparation is complete. The Japanese paper is coated with a mixture of natural funori (a type of seaweed) and persimmon tannins to give it anti-mold, anti-rot, and anti-insect properties.\u003c\/p\u003e\n\n\u003cp\u003e \"Because funori is seaweed, it helps prevent mold. Also, by using only natural materials to cover the container, the bacteria that make the vinegar can still breathe.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/589868221f65dde8c886fcd48f368b19_480x480.jpg?v=1648801225\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eGinkgo leaf, the raw material for funori\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/19d30dee2a524ec7f731e2a6ba0e598e_480x480.jpg?v=1648801253\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eAstringent persimmon. Thorough commitment to using natural ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Shobunsu does not use any chemicals in the process, from washing the rice to putting the lid on. They make vinegar using traditional methods, preserving an environment in which the natural bacteria that live in the brewery can thrive.\u003c\/p\u003e\n\n \u003cp\u003e\"In our brewery, the pillars and ceilings are densely populated with natural bacteria such as koji mold. These bacteria help produce delicious, natural vinegar.\" The pillars and ceilings of the brewery we were shown around had turned black in color. This was the very proof that natural bacteria were living in the brewery. I could feel the breath of natural bacteria all over the brewery.\u003c\/p\u003e\n\n\u003cp\u003e \"We pay a lot of attention to air flow and ventilation so that bacteria can easily live there.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/ff23ce202bc5fec1f209bff475c4bc9d_480x480.jpg?v=1648801298\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThe pillars of the vinegar storehouse are blackened by natural bacteria and are imprinted with many years of history.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eStatic fermentation for 3 months, long-term aging for over 6 months\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e After the preparation is complete, the vinegar is left to ferment slowly in a jar using natural bacteria for about three months. During this time, craftsmen monitor the fermentation process day and night, cultivating the vinegar with their hands and love.\u003c\/p\u003e\n\n \u003cp\u003eAfter that, it is aged for another six months to two years before the \"Kyushu no Takumi Junmai Vinegar\" is finally completed.\u003c\/p\u003e\n\n\u003cp\u003e \"Most of the vinegars sold in stores today are quick-brewed, meaning they can be made in a short period of time. But we are committed to making delicious vinegar using the power of nature and bacteria.\"\u003c\/p\u003e\n\n\u003cp\u003e I was able to feel firsthand the passion of the craftsmen who live alongside natural bacteria in this 260-year-old brewery. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/4dfc225ee44fc13a385cf433ae411a14_480x480.jpg?v=1648801350\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eA personalized Purely original pure rice vinegar jar.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e After three months of static fermentation in an earthenware jar, the vinegar is then aged for another six months or more before it is ready to be made into pure rice vinegar.\u003c\/p\u003e\n\n\u003cp\u003e Finally, we asked Yamada about the things that Shobunsu holds dear.\u003c\/p\u003e\n\n \u003cp\u003e\"We value the promises we make to our customers. For example, when making Purely's vinegar, we have detailed rules: all water must come from a well, the bacteria must be natural, and the rice must be organically grown. We have kept these rules and continued to make honest vinegar. Trust and reliability cannot be replaced by money. It is the job of a craftsman to stick to our promises.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/d02ae4331ba0dd55e56f6583bbc09bab_480x480.jpg?v=1648801395\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eFactory manager Fukuyama (left) and former factory manager Yamada (right). They are both very kind people.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Despite their busy schedules with preparations and new store openings, we visited the Shobunsu brewery and had the opportunity to hear some very valuable information from Representative Takahashi, former Factory Manager Yamada, Factory Manager Fukuyama, and Sales Manager Matsuo. It was a wonderful time where we were able to experience 300 years of tradition and the passion of the craftsmen who are dedicated to vinegar making.\u003c\/p\u003e\n\n\u003cp\u003e Please enjoy the vinegar from Shobunsu, which is the result of natural cultivation, natural bacteria, and the skilled craftsmanship of our artisans.\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003e\u003cspan\u003eThe vinegar preparation process of Shobunsu's \"master\"\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e 1. Wash the naturally grown rice with well water. The water used in this process is 100% well water. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/a5227b1de5e2eee08a51bad92628bdda_480x480.jpg?v=1648801444\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e②The naturally grown rice is steamed in a large pot that has been used for many years. It is steamed for about an hour using well water.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/93215273807e97c5e0cdd86074a7afa1_480x480.jpg?v=1648801476\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e③ Well water is poured into the large jar. Well water is forcefully poured into the 600L large jar.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/7b06dd143a90dc3d38d53d8793c52f5a_480x480.jpg?v=1648801509\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e④Put naturally grown rice koji into the large jar. The rice koji is specially made with natural bacteria by Marukawa Miso Co., Ltd. in Fukui Prefecture.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/571b351e236cdbdba69449a8c141d031_480x480.jpg?v=1648801541\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e5. Steamed naturally grown rice. Slightly sweet and absolutely delicious.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/1ce0943a14f18e83cdb03e4a0b9da208_480x480.jpg?v=1648801574\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e⑥The steamed naturally grown rice is put into a large jar. It is then divided into small wooden barrels and transported while still hot.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/ea08f88370c355ffa0492d9e07515745_480x480.jpg?v=1648801605\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e⑦Stir the large jar. Using a large wooden spatula, stir the jar at a steady pace with skilled technique.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/899f4a4cfac386577276e3300ea6ac78_480x480.jpg?v=1648801646\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e⑧ To finish, add the rice koji, a natural bacteria that helps ferment and prevents the infiltration of bacteria.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/d6dade91cbe951f9ec7a8963c219a5d0_480x480.jpg?v=1648801687\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e9. Cover the container with washi paper. The washi paper is coated with a mixture of natural funori (a type of seaweed) and persimmon tannins to give it anti-mold, anti-rot, and anti-insect properties.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/c337a4764234dfd67d12373b8a237b71_480x480.jpg?v=1648801719\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e⑩ We wrote the names. The staff divided the work and wrote the names.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/908f2db7b4d51faf2461e605111ebf45_480x480.jpg?v=1648801751\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e⑪ The vinegar is covered with straw and left to ferment in a jar for three months. It is then left to mature for another six months before the pure rice vinegar is finally complete.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/04e5a3cbf9c749f0350c57f94f3760e6_480x480.jpg?v=1648801781\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003ePurely's original pure rice vinegar is made over many years, with the combined skills and passion of our artisans. It has a rich aroma that is unimaginable from the conventional wisdom of vinegar, and is a masterpiece that allows you to experience the deliciousness of naturally grown rice. Please try Purely's original pure rice vinegar, which is made with the utmost care in the ingredients and manufacturing process.\u003c\/span\u003e\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"300ml","offer_id":39861970174013,"sku":"pb-00040-subsc-junmaisu-300","price":1050.0,"currency_code":"JPY","in_stock":true},{"title":"500ml","offer_id":39861970206781,"sku":"pb-00041-subsc-junmaisu-500","price":1422.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/2_59666a39-ba91-4e98-9574-1192e166022d.jpg?v=1660550544"},{"product_id":"ピュアリィオリジナル天然菌発酵食材-九州の匠万能酢","title":"[Purely's original natural fermented food] Kyushu's Takumi all-purpose vinegar","description":"\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eA masterful taste made by a vinegar brewer with 300 years of experience\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u0026lt;\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eA versatile seasoning that can be used for all kinds of cooking, such as for marinating, mixing, and dressing.\u003c\/span\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e This all-purpose vinegar is made using \"Kyushu no Takumi Junmai Vinegar,\" which is made from naturally grown rice and brewed with natural bacteria in the brewery, and is mixed with organic sugar and solar lake salt. The Junmai Vinegar is made by Shobunsu, a company with 300 years of vinegar-making history.\u003c\/p\u003e\n\n \u003cp\u003eThe ingredients are grown naturally and fermented slowly using natural bacteria.\u003c\/p\u003e\n\n\u003cp\u003e This all-purpose vinegar is made from pure rice vinegar, which is rich in umami components produced by natural bacteria, and is blended with organic sugar and solar-dried lake salt.It is so tasty that there is no need for kelp stock.\u003c\/p\u003e\n\n\u003cp\u003e What gives the vinegar its fresh and mellow taste is the juice from naturally grown mandarin oranges in Kumamoto Prefecture. The addition of mandarin orange juice makes the vinegar more fruity and mellow, making it a versatile vinegar that is delicious even when eaten as is. It can be used to pickle, mix, or dress any dish, and it brings together the flavors of any dish.\u003c\/p\u003e\n\n\u003cp\u003e Use it as is for mixed rice, sushi vinegar, and vinegared dishes. Add olive oil, salt, and pepper to make a dressing. In hot weather, drink it with water and lemon juice to make a natural sports drink.\u003c\/p\u003e\n\n \u003cp\u003eIt is recommended for any dish, such as Nanbanzuke, sweet and sour, sweet and sour pork, and chicken nanban.\u003c\/p\u003e\n\n\u003cp\u003e It is a very useful all-purpose seasoning to have at home. Please give it a try.\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eA 260-year-old brewery that dates back to the Edo period\u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/fa4187c5ed5ad2e9d422e5a972248364_480x480.jpg?v=1648800879\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThe people at Shobunsu are passionate about vinegar.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Shobunsu's brewery is located in a quiet residential area with the abundant waters of the Chikugo River flowing nearby. As you walk through a narrow alleyway, a traditional Japanese storehouse with white walls comes into view.\u003c\/p\u003e\n\n\u003cp\u003e Built 260 years ago, the storehouse dates back to the Edo period and still retains the traditional townhouse style, with the storehouse and accounting office at the entrance and the residence and preparation storehouse at the back.\u003c\/p\u003e\n\n\u003cp\u003e The current head of Shobunsu is Takahashi Issei, the 14th generation. \u003cbr\u003eThe Takahashi family has lived in this place for generations, and still lives in this 260-year-old building. \"We eat our meals together as a family every day in the living room at the back. In the old days, the store and the living space were all integrated.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/c44366e66db83cd0662b05e1391dcbfc_480x480.jpg?v=1648800938\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eA brewery that has been in business since the Edo period. A designated cultural asset of the city.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Shobunsu has been in business for 300 years since the fourth generation Seiemon started the vinegar business in 1711. The storehouse, which is a designated cultural property of Okawa City, has a sense of history in every beam.\u003c\/p\u003e\n\n\u003cp\u003e While I was overwhelmed by the atmosphere of the brewery, someone said to me, \"They're just about to start brewing, so let's go take a look,\" so I headed straight for the brewing area.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eThe water used for brewing is well water pumped up from underground\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eThe people who showed us how to prepare the vinegar were the company president, Mr. Takahashi, and the sales representative, Mr. Matsuo. Mr. Matsuo also came to the storefront market at our founding festival the other day, and we are always grateful for his help.\u003c\/p\u003e\n\n\u003cp\u003e The craftsmen who prepare the ingredients are the factory manager, Mr. Fukuyama, and the former factory manager and now advisor, Mr. Yamada. Mr. Yamada rushed to the scene immediately after the earthquake and delivered water and food.\u003c\/p\u003e\n\n\u003cp\u003e The preparation of vinegar starts with washing the rice. Purely sends us naturally grown rice from Kumamoto Prefecture, which is carefully washed and left to soak overnight to allow the rice to soak in water. All the water used in this process is well water pumped up from the brewery.\u003c\/p\u003e\n\n\u003cp\u003e When making regular vinegar, it is necessary to use tap water due to the time and effort involved, but when making Purely's pure rice vinegar, we make a special request to use well water. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/a52666f0ba5b37ba24c00c977bdcbbd3_480x480.jpg?v=1648800997\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe well water pumped up in a wooden barrel had a soft, gentle flavor.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/07830f5236e15bf796123a25570d3964_480x480.jpg?v=1648801032\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eYamada speaks passionately about his commitment to well water.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e The soaked rice is then steamed in a large pot. The water used for steaming is also 100% well water.\u003c\/p\u003e\n\n\u003cp\u003e According to Yamada, \"rinsing in well water, soaking, and steaming the noodles results in a soft flavor.\" We tried drinking the well water, which was very soft and slightly sweet, and delicious. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/fab173224ef0c7f39e4a8dde30579b45_480x480.jpg?v=1648801073\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eA huge cauldron for steaming naturally grown rice. It was very impressive.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eAll ingredients are naturally grown and fermented with natural bacteria\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e It takes about an hour for steaming. During this time, well water is poured into a large jar buried in the ground.\u003c\/p\u003e\n\n \u003cp\u003eThe jar has a capacity of 600L and has been in use since the early Showa period. It is extremely valuable, as jars of this size can no longer be made with current pottery techniques. It is said that there are no more kilns of this size left in Japan. Shobunsu has been steadily collecting jars from all over Japan, and continues to use them while carefully repairing them.\u003c\/p\u003e\n\n\u003cp\u003e After pouring well water into the jar, the next step is to add the rice koji. This rice koji is Purely's original rice koji, made from Sasanishiki rice grown naturally by Matsumoto Kazuhiro in Asakura City, Fukuoka Prefecture, and fermented with natural bacteria by Marukawa Miso Co., Ltd. in Fukui Prefecture. \"Koji fermented with natural bacteria has a strong fermenting power, so the koji membrane is strong. This allows us to produce a stable, delicious vinegar fermented with natural bacteria.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/d09d38f420a382e4db57a1fefc3b306b_480x480.jpg?v=1648801123\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eNaturally grown rice koji fermented with natural bacteria. It's so beautiful.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eMeanwhile, the steamed rice was getting just the right seasoning. \"Try a bite,\" Yamada said, and I took a bite of the freshly steamed rice. It was so delicious that I couldn't help but exclaim out loud, \"It's delicious!!\"\u003c\/p\u003e\n\n\u003cp\u003e This incredibly delicious steamed rice is then placed into the same jar.\u003cbr\u003e Divide the rice into small portions into wooden buckets, run it over to the jar, and once all the rice has been added, stir well for about a minute.\u003c\/p\u003e\n\n\u003cp\u003e To finish, add the remaining rice koji on top to cover the mixture. \"By adding the rice koji, you create a lid with the koji mold. This makes it easier to form a film on the surface and prevents the infiltration of other bacteria.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/1d424935dd5dc3c4be60f333701df55a_480x480.jpg?v=1648801170\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eFreshly steamed, naturally grown rice. Superbly delicious.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eThoroughly committed to natural materials\u003c\/span\u003e\u003c\/strong\u003e \u003cbr\u003eFinally, the jar is covered with Japanese paper, the name is inscribed, and the preparation is complete. The Japanese paper is coated with a mixture of natural funori (a type of seaweed) and persimmon tannins to give it anti-mold, anti-rot, and anti-insect properties.\u003c\/p\u003e\n\n\u003cp\u003e \"Because funori is seaweed, it helps prevent mold. Also, by using only natural materials to cover the container, the bacteria that make the vinegar can still breathe.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/589868221f65dde8c886fcd48f368b19_480x480.jpg?v=1648801225\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eGinkgo leaf, the raw material for funori\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/19d30dee2a524ec7f731e2a6ba0e598e_480x480.jpg?v=1648801253\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eAstringent persimmon. Thorough commitment to using natural ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Shobunsu does not use any chemicals in the process, from washing the rice to putting the lid on. They make vinegar using traditional methods, preserving an environment in which the natural bacteria that live in the brewery can thrive.\u003c\/p\u003e\n\n \u003cp\u003e\"In our brewery, the pillars and ceilings are densely populated with natural bacteria such as koji mold. These bacteria help produce delicious, natural vinegar.\" The pillars and ceilings of the brewery we were shown around had turned black in color. This was the very proof that natural bacteria were living in the brewery. I could feel the breath of natural bacteria all over the brewery.\u003c\/p\u003e\n\n\u003cp\u003e \"We pay a lot of attention to air flow and ventilation so that bacteria can easily live there.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/ff23ce202bc5fec1f209bff475c4bc9d_480x480.jpg?v=1648801298\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThe pillars of the vinegar storehouse are blackened by natural bacteria and are imprinted with many years of history.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eStatic fermentation for 3 months, long-term aging for over 6 months\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e After the preparation is complete, the vinegar is left to ferment slowly in a jar using natural bacteria for about three months. During this time, craftsmen monitor the fermentation process day and night, cultivating the vinegar with their hands and love.\u003c\/p\u003e\n\n \u003cp\u003eAfter that, it is aged for another six months to two years before the \"Kyushu no Takumi Junmai Vinegar\" is finally completed.\u003c\/p\u003e\n\n\u003cp\u003e \"Most of the vinegars sold in stores today are quick-brewed, meaning they can be made in a short period of time. But we are committed to making delicious vinegar using the power of nature and bacteria.\"\u003c\/p\u003e\n\n\u003cp\u003e I was able to feel firsthand the passion of the craftsmen who live alongside natural bacteria in this 260-year-old brewery. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/4dfc225ee44fc13a385cf433ae411a14_480x480.jpg?v=1648801350\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eA personalized Purely original pure rice vinegar jar.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e After three months of static fermentation in an earthenware jar, the vinegar is then aged for another six months or more before it is ready to be made into pure rice vinegar.\u003c\/p\u003e\n\n\u003cp\u003e Finally, we asked Yamada about the things that Shobunsu holds dear.\u003c\/p\u003e\n\n \u003cp\u003e\"We value the promises we make to our customers. For example, when making Purely's vinegar, we have detailed rules: all water must come from a well, the bacteria must be natural, and the rice must be organically grown. We have kept these rules and continued to make honest vinegar. Trust and reliability cannot be replaced by money. It is the job of a craftsman to stick to our promises.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/d02ae4331ba0dd55e56f6583bbc09bab_480x480.jpg?v=1648801395\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eFactory manager Fukuyama (left) and former factory manager Yamada (right). They are both very kind people.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Despite their busy schedules with preparations and new store openings, we visited the Shobunsu brewery and had the opportunity to hear some very valuable information from Representative Takahashi, former Factory Manager Yamada, Factory Manager Fukuyama, and Sales Manager Matsuo. It was a wonderful time where we were able to experience 300 years of tradition and the passion of the craftsmen who are dedicated to vinegar making.\u003c\/p\u003e\n\n\u003cp\u003e Please enjoy the vinegar from Shobunsu, which is the result of natural cultivation, natural bacteria, and the skilled craftsmanship of our artisans.\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003e\u003cspan\u003eThe vinegar preparation process of Shobunsu's \"master\"\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e 1. Wash the naturally grown rice with well water. The water used in this process is 100% well water. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/a5227b1de5e2eee08a51bad92628bdda_480x480.jpg?v=1648801444\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e②The naturally grown rice is steamed in a large pot that has been used for many years. It is steamed for about an hour using well water.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/93215273807e97c5e0cdd86074a7afa1_480x480.jpg?v=1648801476\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e③ Well water is poured into the large jar. Well water is forcefully poured into the 600L large jar.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/7b06dd143a90dc3d38d53d8793c52f5a_480x480.jpg?v=1648801509\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e④Put naturally grown rice koji into the large jar. The rice koji is specially made with natural bacteria by Marukawa Miso Co., Ltd. in Fukui Prefecture.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/571b351e236cdbdba69449a8c141d031_480x480.jpg?v=1648801541\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e5. Steamed naturally grown rice. Slightly sweet and absolutely delicious.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/1ce0943a14f18e83cdb03e4a0b9da208_480x480.jpg?v=1648801574\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e⑥The steamed naturally grown rice is put into a large jar. It is then divided into small wooden barrels and transported while still hot.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/ea08f88370c355ffa0492d9e07515745_480x480.jpg?v=1648801605\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e⑦Stir the large jar. Using a large wooden spatula, stir the jar at a steady pace with skilled technique.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/899f4a4cfac386577276e3300ea6ac78_480x480.jpg?v=1648801646\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e⑧ To finish, add the rice koji, a natural bacteria that helps ferment and prevents the infiltration of bacteria.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/d6dade91cbe951f9ec7a8963c219a5d0_480x480.jpg?v=1648801687\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e9. Cover the container with washi paper. The washi paper is coated with a mixture of natural funori (a type of seaweed) and persimmon tannins to give it anti-mold, anti-rot, and anti-insect properties.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/c337a4764234dfd67d12373b8a237b71_480x480.jpg?v=1648801719\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e⑩ We wrote the names. The staff divided the work and wrote the names.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/908f2db7b4d51faf2461e605111ebf45_480x480.jpg?v=1648801751\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e⑪ The vinegar is covered with straw and left to ferment in a jar for three months. It is then left to mature for another six months before the pure rice vinegar is finally complete.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/04e5a3cbf9c749f0350c57f94f3760e6_480x480.jpg?v=1648801781\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003ePurely's original pure rice vinegar is made over many years, with the combined skills and passion of our artisans. It has a rich aroma that is unimaginable from conventional vinegar, and is a masterpiece that allows you to experience the deliciousness of naturally grown rice. Please try Purely's original pure rice vinegar, which is made with the utmost care in the ingredients and manufacturing process.\u003c\/span\u003e\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"300ml","offer_id":39861977219133,"sku":"pb-00038-subsc-bannousu-300","price":1250.0,"currency_code":"JPY","in_stock":true},{"title":"900ml","offer_id":39861977251901,"sku":"pb-00039-subsc-bannousu-900","price":2600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/10041250_615a7a00e1d03.jpg?v=1676360660"},{"product_id":"ピュアリィオリジナル天然菌発酵食材-九州産自然栽培原料-白味噌-400g","title":"[Purely original natural fermented food] Kyushu no Takumi White Miso 400g","description":"\u003ch2\u003e \u003cstrong\u003e\u003cspan\u003ePurely's original white miso made with the utmost care in ingredients and manufacturing methods\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \u0026lt;Fermented with natural bacteria that live in the brewery, brewed in wooden barrels, and made with naturally grown ingredients from Kyushu\u0026gt;\u003cbr\u003e Naturally grown rice and soybeans from Kyushu are fermented using natural koji mold from Marukawa Miso, a 100-year-old brewery in Fukui Prefecture, and then brewed using the traditional natural fermentation method in wooden barrels.\u003c\/p\u003e\n\n \u003cp\u003eThe miso is not heated and contains no additives. It is aged in wooden barrels handmade by craftsmen in Osaka.\u003c\/p\u003e\n\n\u003cp\u003e The water is a mixture of underground water from the Hino River in Fukui Prefecture and the beautiful meltwater that is unique to snowy regions.\u003c\/p\u003e\n\n\u003cp\u003e The salt used is solar-dried lake salt from Inner Mongolia, a rare, completely solar-crystallized salt even on a global scale.\u003c\/p\u003e\n\n\u003cp\u003e White miso is a miso that is mainly used in Kyoto and the Kansai region, and has a low salt content of about 6% among rice misos. It also uses twice as much rice koji as soybeans, so the sweetness of the rice is preserved.\u003c\/p\u003e\n\n \u003cp\u003eThe sweetness is prominent the moment you put it in your mouth, but later the deep flavor of the \"natural bacteria\" spreads. With ordinary \"pure cultured bacteria\", only the sweetness remains, but with \"natural bacteria\" there are many different ingredients mixed together, so although it is complex, you will still find it delicious. Another characteristic is that the flavor deepens with each passing day as it matures.\u003c\/p\u003e\n\n\u003cp\u003e ☆Mix it with rice miso for miso soup ☆Use it as vinegared miso for konjac and vegetables ☆Use it in gratin ☆Marinate fish in it for Saikyozuke ☆It's also delicious as it is for dipping vegetable sticks \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/0f8ac078eaf28dd8e44aa5559869bead_480x480.jpg?v=1648699555\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/0f8ac078eaf28dd8e44aa5559869bead_480x480.jpg?v=1648699555\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e Naturally grown Sasanishiki rice producer, Kazuhiro Matsumoto, Fukuoka Prefecture\u003c\/p\u003e\n\n\u003cp\u003e We also use naturally grown black soybeans from Kyushu.\u003c\/p\u003e\n\n\u003cp\u003e Japan's self-sufficiency rate for soybeans is only 6%, so even domestic production of soybeans is extremely valuable.\u003c\/p\u003e\n\n \u003cp\u003eAmong these soybeans, there are almost no pesticide-free cultivations, and those that are grown naturally can be called truly \"miracle\" soybeans.\u003c\/p\u003e\n\n\u003cp\u003e It is no exaggeration to say that we have taken the utmost care in selecting the rice and soybeans that are the lifeblood of rice miso. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/0eaa7e490698118d1896ecacb333248d_480x480.jpg?v=1648803110\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/0eaa7e490698118d1896ecacb333248d_480x480.jpg?v=1648803110\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eNaturally fermented and brewed miso from a 100-year-old miso brewery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/ad710854d46b053f63de2f36ac97074d_480x480.jpg?v=1648699643\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e The miso is made by Marukawa Miso, a company in Fukui Prefecture that was founded in 1914.\u003c\/p\u003e\n\n\u003cp\u003e This brewery has been making miso using natural fermentation in wooden barrels for over 100 years since 1914.\u003c\/p\u003e\n\n\u003cp\u003e We are committed to traditional natural fermentation, and our miso is not heated or made with any additives. We let it sit for about a year in accordance with the Japanese seasons.\u003c\/p\u003e\n\n\u003cp\u003e After the war, due to plans to increase food production and the trend towards \"mass production and mass consumption,\" miso began to be made through forced fermentation, and naturally fermented miso declined dramatically.\u003c\/p\u003e\n\n \u003cp\u003eSince its founding, Marukawa Miso has stubbornly stuck to natural, handmade fermentation methods cultivated by artisans, and continues to produce authentic miso. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/bf0ab812804ae59b00b982e79bcc470b_480x480.jpg?v=1648699683\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e This photo focuses on Hiroshi Kawasaki, the representative of Marukawa Miso, and shows everyone who has dedicated their lives to making miso.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eNatural bacteria fermentation in wooden barrels\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Naturally brewed miso is aged in wooden barrels for about a year.\u003c\/p\u003e\n\n\u003cp\u003e Wooden barrels are more expensive than stainless steel tanks and require more maintenance.\u003c\/p\u003e\n\n\u003cp\u003e However, the reason he continues to insist on using wooden barrels is that \"brewing in barrels produces a unique miso that cannot be brewed in a stainless steel tank.\"\u003c\/p\u003e\n\n\u003cp\u003e Miso is a fermented food that makes use of the characteristics of a mold called koji mold (also known as Aspergillus oryzae).\u003c\/p\u003e\n\n\u003cp\u003e Bacteria live in the gaps between the fibers of the wood of the barrels, and these natural bacteria that live there produce a more delicious and unique miso. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/5a4eaaf03d008b7b191e4de2ece09245_480x480.jpg?v=1648699734\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Miso in a wooden barrel.\u003c\/p\u003e\n\n \u003cp\u003eWe are particular about wooden barrels and continue to use them, carefully repairing them.\u003c\/p\u003e\n\n\u003cp\u003e If you prepare miso in a stainless steel or enamel tank, the bacteria will be washed away during cleaning without being able to take up residence.\u003c\/p\u003e\n\n\u003cp\u003e In addition, stainless steel and enamel tanks heat up and cool down quickly, making it difficult to maintain a temperature of 20 to 30 degrees, which is comfortable for bacteria.\u003c\/p\u003e\n\n\u003cp\u003e Because wooden barrels are made from wood, they can transmit slight changes in humidity and temperature to the miso, creating the ideal fermentation environment for fermented foods.\u003c\/p\u003e\n\n\u003cp\u003e In addition, as the sake is brewed in a barrel, bacteria take up residence in it, creating a unique flavor and umami taste that is called \"oak habit.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/448b30bde727425d192ea380aec29993_480x480.jpg?v=1648699772\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Today, wooden barrel craftsmen are extremely valuable assets.\u003c\/p\u003e\n\n\u003cp\u003e While most have gone out of business, some still stubbornly continue to pass on their skills.\u003c\/p\u003e\n\n\u003cp\u003e In addition, good quality water is essential to making good koji and miso.\u003c\/p\u003e\n\n \u003cp\u003eAll of the water used in this rice miso comes from the underground waters of the Hino River in Fukui Prefecture, as well as the beautiful meltwater that is unique to snowy regions.\u003c\/p\u003e\n\n\u003cp\u003e Naturally filtered groundwater is rich in minerals and does not require sterilization or filtering. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/3a2f7584e99d1e4a4720689c15ffe372_480x480.jpg?v=1648699805\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e The underground water of the Hino River is used to make miso.\u003c\/p\u003e\n\n\u003cp\u003e This mineral-rich water does not require sterilization or filtering.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eThe ultimate rice miso made with natural koji mold that lives in the brewery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Today, most miso is brewed using artificially cultivated koji mold.\u003c\/p\u003e\n\n\u003cp\u003e Marukawa Miso collects its own natural koji mold that exists in the air of its miso brewery and makes miso using the natural mold that is present in the brewery.\u003c\/p\u003e\n\n\u003cp\u003e Home-produced seed koji requires a huge amount of effort and skilled techniques.\u003c\/p\u003e\n\n\u003cp\u003e As time passed, it was said that miso production using natural koji mold temporarily ceased in Japan.\u003c\/p\u003e\n\n \u003cp\u003eAt Marukawa Miso, the technique was lost after the Meiji period.\u003c\/p\u003e\n\n\u003cp\u003e In the midst of this, the passion of one doctor, Dr. Miyoshi Motoharu, and the seventh generation Kawasaki Uemon revived the technique, and the technique of seed koji has been handed down uninterrupted through four generations to the present day. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/ed731b53d37546e70e325770bc282960_480x480.jpg?v=1648699870\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Koji made by growing mold using the natural koji mold that lives in the brewery.\u003c\/p\u003e\n\n\u003cp\u003e Koji mold is a natural fungus that has almost disappeared in Japan.\u003c\/p\u003e\n\n\u003cp\u003e The flavor created by four types of natural koji mold that have taken up residence in the brewery for approximately 100 years, spanning the Taisho, Showa, and Heisei eras, exudes a deep, rich, and extremely profound flavor.\u003c\/p\u003e\n\n\u003cp\u003e This is the ultimate rice miso, made by fermenting naturally grown ingredients with natural koji mold and aging it for a long period in wooden barrels.\u003c\/p\u003e\n\n\u003cp\u003e Once you try it, you will surely find it so delicious that you will never forget its deep flavor.\u003c\/p\u003e\n\n\u003cp\u003e You can use it in a wide range of dishes, including miso soup, miso dengaku, and miso stew.\u003c\/p\u003e\n\n \u003cp\u003eMarukawa Miso is made using natural bacteria fermentation and wooden barrel brewing. The deep flavor and aroma created by the natural bacteria is so delicious it will move you. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/b8662b6b3be6445a99fe0e91e3d60fbf_480x480.jpg?v=1648699910\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Thank you to all the staff at Marukawa Miso for making our delicious miso!\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eplease read\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e This product can be stored at room temperature before opening.\u003c\/p\u003e\n\n\u003cp\u003e If the products you order together are: [Room temperature only ⇒ Shipped by room temperature delivery] [Refrigerated items included ⇒ Shipped by refrigerated delivery]\u003c\/p\u003e\n\n\u003cp\u003e After opening, store in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e The salinity is 5.5%.\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39862017785917,"sku":"pb-00046-subsc-shiromiso-400","price":1520.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/07211009_60f773ae4fae8_1.jpg?v=1677220084"},{"product_id":"ピュアリィオリジナル天然菌発酵食材-九州の匠-米味噌","title":"[Purely's original natural fermented food] Kyushu no Takumi rice miso ","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003ch2\u003e\n\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e\u003cspan\u003ePurely's original rice miso made with the utmost care in ingredients and manufacturing methods\u003c\/span\u003e\u003c\/strong\u003e\n\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u0026lt;Fermented with natural bacteria that live in the brewery, brewed in wooden barrels, and made with naturally grown ingredients from Kyushu\u0026gt;\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003eNaturally grown rice and soybeans from Kyushu are fermented using natural koji mold from Marukawa Miso, a 100-year-old brewery in Fukui Prefecture, and then brewed using the traditional natural fermentation method in wooden barrels.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eThe miso is not heated and contains no additives.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eThe miso is placed in wooden barrels handmade by artisans in Osaka and left to mature for a long period of time.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eThe water is a mixture of underground water from the Hino River in Fukui Prefecture and the beautiful meltwater that is unique to snowy regions.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eThe salt used is solar-dried lake salt from Inner Mongolia, a rare, completely solar-crystallized salt even on a global scale.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003eAlthough it is a light-colored rice miso, the deep flavor that comes from the long aging period of nine months is sure to be unforgettable once you have tried it. Miso soup made with this rice miso is so delicious that you won't need any dashi stock. Purely's original rice miso is made with the utmost care in the ingredients and manufacturing process. Please enjoy this authentic miso.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eThe ingredients are natural rice and soybeans grown in Kyushu without fertilizer or pesticides.\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003eThe raw materials, rice and soybeans, which are the lifeblood of rice miso, are 100% from Kyushu, grown naturally without the use of any pesticides or fertilizers. Natural cultivation is the ultimate farming method that does not use any pesticides or even fertilizers. Rice grown naturally has deeper roots and spreads over a wider area than regular rice. This is because the rice cannot rely on fertilizer, so it desperately tries to absorb nutrients from the soil on its own. The result is rice that is full of vitality and without waste, grown only with its own strength and the natural blessings of the sun, water, and soil.\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/0f8ac078eaf28dd8e44aa5559869bead_480x480.jpg?v=1648699555\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/0f8ac078eaf28dd8e44aa5559869bead_480x480.jpg?v=1648699555\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e Naturally grown Sasanishiki rice producer, Kazuhiro Matsumoto, Fukuoka Prefecture\u003c\/p\u003e\n\n\u003cp\u003e We also use naturally grown black soybeans from Kyushu.\u003c\/p\u003e\n\n\u003cp\u003e Japan's self-sufficiency rate for soybeans is only 6%, so even domestic production of soybeans is extremely valuable.\u003c\/p\u003e\n\n\u003cp\u003e Among these soybeans, there are almost no pesticide-free cultivations, and those that are grown naturally can be called truly \"miracle\" soybeans.\u003c\/p\u003e\n\n \u003cp\u003eIt is no exaggeration to say that we have taken the utmost care in selecting the rice and soybeans that are the lifeblood of rice miso. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/0eaa7e490698118d1896ecacb333248d_480x480.jpg?v=1648803110\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/0eaa7e490698118d1896ecacb333248d_480x480.jpg?v=1648803110\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eNaturally grown soybean producer, Shunsaku Kawagoe, Miyazaki Prefecture\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eNaturally fermented and brewed miso from a 100-year-old miso brewery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/ad710854d46b053f63de2f36ac97074d_480x480.jpg?v=1648699643\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e The miso is made by Marukawa Miso, a company in Fukui Prefecture that was founded in 1914.\u003c\/p\u003e\n\n\u003cp\u003e This brewery has been making miso using natural fermentation in wooden barrels for over 100 years since 1914.\u003c\/p\u003e\n\n\u003cp\u003e We are committed to traditional natural fermentation, and our miso is not heated or made with any additives. We let it sit for about a year in accordance with the Japanese seasons.\u003c\/p\u003e\n\n\u003cp\u003e After the war, due to plans to increase food production and the trend towards \"mass production and mass consumption,\" miso began to be made through forced fermentation, and naturally fermented miso declined dramatically.\u003c\/p\u003e\n\n \u003cp\u003eSince its founding, Marukawa Miso has stubbornly stuck to natural, handmade fermentation methods cultivated by artisans, and continues to produce authentic miso. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/bf0ab812804ae59b00b982e79bcc470b_480x480.jpg?v=1648699683\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e This photo focuses on Hiroshi Kawasaki, the representative of Marukawa Miso, and shows everyone who has dedicated their lives to making miso.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eNatural bacteria fermentation in wooden barrels\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Naturally brewed miso is aged in wooden barrels for about a year.\u003c\/p\u003e\n\n\u003cp\u003e Wooden barrels are more expensive than stainless steel tanks and require more maintenance.\u003c\/p\u003e\n\n\u003cp\u003e However, the reason he continues to insist on using wooden barrels is that \"brewing in barrels produces a unique miso that cannot be brewed in a stainless steel tank.\"\u003c\/p\u003e\n\n\u003cp\u003e Miso is a fermented food that makes use of the characteristics of a mold called koji mold (also known as Aspergillus oryzae).\u003c\/p\u003e\n\n\u003cp\u003e Bacteria live in the gaps between the fibers of the wood of the barrels, and these natural bacteria that live there produce a more delicious and unique miso. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/5a4eaaf03d008b7b191e4de2ece09245_480x480.jpg?v=1648699734\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Miso in a wooden barrel.\u003c\/p\u003e\n\n \u003cp\u003eWe are particular about wooden barrels and continue to use them, carefully repairing them.\u003c\/p\u003e\n\n\u003cp\u003e If you prepare miso in a stainless steel or enamel tank, the bacteria will be washed away during cleaning without being able to take up residence.\u003c\/p\u003e\n\n\u003cp\u003e In addition, stainless steel and enamel tanks heat up and cool down quickly, making it difficult to maintain a temperature of 20 to 30 degrees, which is comfortable for bacteria.\u003c\/p\u003e\n\n\u003cp\u003e Because wooden barrels are made from wood, they can transmit slight changes in humidity and temperature to the miso, creating the ideal fermentation environment for fermented foods.\u003c\/p\u003e\n\n\u003cp\u003e In addition, as the sake is brewed in a barrel, bacteria take up residence in it, creating a unique flavor and umami taste that is called \"oak habit.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/448b30bde727425d192ea380aec29993_480x480.jpg?v=1648699772\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Today, wooden barrel craftsmen are extremely valuable assets.\u003c\/p\u003e\n\n\u003cp\u003e While most have gone out of business, some still stubbornly continue to pass on their skills.\u003c\/p\u003e\n\n\u003cp\u003e In addition, good quality water is essential to making good koji and miso.\u003c\/p\u003e\n\n \u003cp\u003eAll of the water used in this rice miso comes from the underground waters of the Hino River in Fukui Prefecture, as well as the beautiful meltwater that is unique to snowy regions.\u003c\/p\u003e\n\n\u003cp\u003e Naturally filtered groundwater is rich in minerals and does not require sterilization or filtering. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/3a2f7584e99d1e4a4720689c15ffe372_480x480.jpg?v=1648699805\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e The underground water of the Hino River is used to make miso.\u003c\/p\u003e\n\n\u003cp\u003e This mineral-rich water does not require sterilization or filtering.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eThe ultimate rice miso made with natural koji mold that lives in the brewery\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Today, most miso is brewed using artificially cultivated koji mold.\u003c\/p\u003e\n\n\u003cp\u003e Marukawa Miso collects its own natural koji mold that exists in the air of its miso brewery and makes miso using the natural mold that is present in the brewery.\u003c\/p\u003e\n\n\u003cp\u003e Home-produced seed koji requires a huge amount of effort and skilled techniques.\u003c\/p\u003e\n\n\u003cp\u003e As time passed, it was said that miso production using natural koji mold temporarily ceased in Japan.\u003c\/p\u003e\n\n \u003cp\u003eAt Marukawa Miso, the technique was lost after the Meiji period.\u003c\/p\u003e\n\n\u003cp\u003e In the midst of this, the passion of one doctor, Dr. Miyoshi Motoharu, and the seventh generation Kawasaki Uemon revived the technique, and the technique of seed koji has been handed down uninterrupted through four generations to the present day. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/ed731b53d37546e70e325770bc282960_480x480.jpg?v=1648699870\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Koji made by growing mold using the natural koji mold that lives in the brewery.\u003c\/p\u003e\n\n\u003cp\u003e Koji mold is a natural fungus that has almost disappeared in Japan.\u003c\/p\u003e\n\n\u003cp\u003e The flavor created by four types of natural koji mold that have taken up residence in the brewery for approximately 100 years, spanning the Taisho, Showa, and Heisei eras, exudes a deep, rich, and extremely profound flavor.\u003c\/p\u003e\n\n\u003cp\u003e This is the ultimate rice miso, made by fermenting naturally grown ingredients with natural koji mold and aging it for a long period in wooden barrels.\u003c\/p\u003e\n\n\u003cp\u003e Once you try it, you will surely find it so delicious that you will never forget its deep flavor.\u003c\/p\u003e\n\n\u003cp\u003e You can use it in a wide range of dishes, including miso soup, miso dengaku, and miso stew.\u003c\/p\u003e\n\n \u003cp\u003eMarukawa Miso is made using natural bacteria fermentation and wooden barrel brewing. The deep flavor and aroma created by the natural bacteria is so delicious it will move you. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/b8662b6b3be6445a99fe0e91e3d60fbf_480x480.jpg?v=1648699910\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Thank you to all the staff at Marukawa Miso for making our delicious miso!\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eplease read\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e This product can be stored at room temperature before opening.\u003c\/p\u003e\n\n\u003cp\u003e If the products you order together are: [Room temperature only ⇒ Shipped by room temperature delivery] [Refrigerated items included ⇒ Shipped by refrigerated delivery]\u003c\/p\u003e\n\n\u003cp\u003e After opening, store in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e The salinity is 12.5%.\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"400g","offer_id":39863012524093,"sku":"pb-00044-subsc-komemiso-400","price":1350.0,"currency_code":"JPY","in_stock":true},{"title":"750g","offer_id":39863012556861,"sku":"pb-00045-subsc-komemiso-750","price":2050.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/07211007_60f773548de27.jpg?v=1676360611"},{"product_id":"ピュアリィオリジナル-米麹","title":"[Purely Original] Rice Koji ","description":"\u003ctable width=\"100%\" data-mce-fragment=\"1\"\u003e\n\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\n\u003ctr data-mce-fragment=\"1\"\u003e\n\n\u003ctd data-mce-fragment=\"1\"\u003e ★Please read before ordering\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e・This is raw koji made from white rice. It is \u003cstrong data-mce-fragment=\"1\"\u003estored frozen\u003c\/strong\u003e in our store.\u003c\/span\u003e \u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe generally recommend storing it in the freezer until you are ready to eat it.\u003cbr data-mce-fragment=\"1\"\u003e The product will be shipped frozen, so if you order this product together with other products, the product will be shipped frozen and additional shipping charges will be incurred.\u003cbr\u003e\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003eIf you would like your order to be shipped refrigerated, please include a message to that effect when placing your order.\u003cbr data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003eIn that case, please consume within about a week of arrival.\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003eIf you are not going to use it immediately, please store it in the freezer.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e[Made with naturally grown Kyushu rice and natural fermentation in the brewery]\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Purely's original rice koji is made by fermenting Kyushu-grown rice, grown without fertilizer or pesticides, using natural koji mold from Marukawa Miso's storehouse.\u003c\/p\u003e\n\n \u003cp\u003eCurrently, the mainstream method of producing koji mold is to use a \"pure culture\" which is a single strain of the fungus chemically cultivated.\u003c\/p\u003e\n\n\u003cp\u003e The natural koji mold that lives in the brewery is extremely valuable, and it is said that there are only two breweries in Japan that can make rice koji by natural fermentation. Purely's original rice koji was specially prepared at Marukawa Miso in Fukui Prefecture, one of these breweries.\u003c\/p\u003e\n\n\u003cp\u003e Rice koji made with natural bacteria is fermented by various beneficial bacteria interacting with each other, so it has a deeper flavor and umami than ordinary rice koji. Miso soup made with miso made with natural rice koji is so delicious that it doesn't need any dashi stock.\u003c\/p\u003e\n\n\u003cp\u003e Even without adding sugar, amazake has a perfect balance of deep sweetness and mildness, making it an incredibly delicious amazake.\u003c\/p\u003e\n\n \u003cp\u003ePlease use it to make amazake, shio koji, soy sauce koji, miso, etc. at home. It's recommended because you can easily make your own original amazake and miso.\u003c\/p\u003e\n\n\u003cp\u003e 【please confirm】\u003c\/p\u003e\n\n\u003cp\u003e・This is raw koji made from white rice. It is stored frozen in our store.\u003cbr\u003e・This product can be shipped frozen, but it will generally be shipped refrigerated. (Frozen shipping will incur additional shipping charges.) It may be a little loose when you receive it, but this will not affect your use. If you are not going to use it right away, please store it in the freezer.\u003cbr\u003e If you would like your item delivered frozen, this is possible for an additional fee.\u003c\/p\u003e\n\n\u003cp\u003e When placing your order, please be sure to indicate this in the comments section.\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39863859413053,"sku":"pb-00049-koji","price":1430.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/03071153_6225739a96670.jpg?v=1676012835"},{"product_id":"ピュアリィオリジナル天然菌発酵食材-九州の匠-甘酒-250g","title":"[Purely Original] Kyushu no Takumi Amazake 250g","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e[Kyushu-grown naturally grown rice fermented with natural bacteria in the brewery]\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e This is a very precious \"amazake\" (sweet sake) made from naturally grown rice from Kyushu, which is saccharified using natural bacteria in the brewery of Marukawa Miso in Fukui Prefecture.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Its refreshing sweetness makes it delicious even for children. It is also recommended to mix it with hot water in the cold season, and to add ice to chill it in the summer. You can also use it in cooking instead of sugar.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e It gives off a deep sweetness. \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/P1010675_2_480x480.jpg?v=1658828273\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e In Japan, miso and other fermented foods became more common after the war as mass production and the economy took priority. As a result, natural fermentation bacteria were replaced by pure cultured bacteria, and the number of breweries that use natural bacteria has now fallen to almost zero.\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eIn the midst of all this, Marukawa Miso, at the request of Dr. Motoharu Miyoshi, a clinical environmental physician, and Hideo Kawana, the representative of \"Tokyo Natural Harmony,\" a partner store of Purely, began working on reviving \"natural koji mold,\" and they were a great success!!!\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Marukawa Miso is probably the only brewery in Japan that brews miso using natural fermentation bacteria.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e We hope you will support the artisans who continue to cherish and preserve this technique and the good old ways by eating this food.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\"Amazake\" is also a fermented food.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003eNowadays, most amazake is mass-produced using pure cultured bacteria.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Originally, amazake is made by adding koji to rice and allowing it to turn into sugar.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e The amazake brewed here at Marukawa Miso is brewed using natural fermentation bacteria in our brewery, so the bacteria are still alive.\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eFurthermore, unlike \"pure cultures\" which extract a single type of bacteria, a wide variety of bacteria are active together, resulting in a wider range of flavors and a deep, gentle taste. Of course, live bacteria also have a positive effect on the human body.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e There are many necessary substances called \"biologically active substances\" that are active.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e (※Occasionally, black dots may be found in the amazake. These are caused when stink bugs eat the organically grown, pesticide-free rice. Please rest assured that this does not affect the quality of the amazake. If you are concerned about the product, we will exchange it for a new one. We apologize for any inconvenience this may cause, and thank you for your understanding in advance.)\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":40940398673981,"sku":"pb-00048-subsc-amazake-250","price":670.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/07211009_60f773d5165a3.jpg?v=1703837259"},{"product_id":"叶さんの手刈り-自然栽培黒糖固-130g","title":"Kanae's Brown Sugar","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n \u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: #ff2a00; text-decoration: underline;\"\u003e*Due to damage caused by wild birds and animals, this year's sales will be limited to current stock.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: #ff2a00; text-decoration: underline;\"\u003eAs numbers are limited, we ask that you limit yourself to two items per person.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e\u003cspan\u003eKanae's Naturally Grown Sugarcane Brown Sugar\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e Amami Oshima is a remote island in Kagoshima Prefecture. There, Tatsuro Kane grows sugarcane using natural cultivation methods without fertilizer or pesticides, and produces brown sugar using traditional methods. Sugarcane cultivation usually consumes a lot of land, so a lot of fertilizer and pesticides are used.\u003cbr\u003e \u003cbr\u003eAt the age of 49, Kanae-san himself fell ill with a life-threatening illness and decided to cultivate sugarcane without relying on pesticides or fertilizers. He then took over the fields left by his parents and began full-scale natural sugarcane cultivation. Naturally grown sugarcane without fertilizer or pesticides is hand-picked and carefully cooked using traditional methods to produce 100% sugarcane brown sugar.\u003cbr\u003e\u003cbr\u003e The color, sweetness, bitterness, and other flavors vary from pot to pot depending on various conditions. This brown sugar is full of the blessings of the Amami sun and has been treasured by islanders as a medicinal food since ancient times.\u003cbr\u003e \u003cstrong\u003e\u003cspan\u003e\u003cbr\u003eNaturally grown sugarcane, made with love and care\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eNatural cultivation is the ultimate farming method that grows crops using the power of plants, seeds, and soil, without relying on fertilizer or pesticides. Crops grown through natural cultivation have dense cells, are delicious, and above all, are full of vitality. However, on the other hand, cultivating crops without relying on fertilizer or pesticides is very difficult. Through trial and error, Kanae himself established the technology to grow sugarcane using only the natural circulation of plant residues.\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThe juice is strained many times and the scum is carefully removed, making it a time-consuming process. No oil is used when boiling it down. If you add oil and boil it down, it can be made quickly and easily. However, Kanae says, \"I don't want to ruin the flavor of the naturally grown sugarcane,\" so he takes the time to add nothing and goes to the trouble of doing so.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e \u003cstrong\u003e\u003cspan\u003eBrown sugar has been valued as a medicinal sugar since ancient times.\u003c\/span\u003e\u003c\/strong\u003e \u003cbr\u003e\u003cspan\u003eBrown sugar is rich in minerals such as sodium, calcium, potassium, and magnesium. Since ancient times, it has been treasured by islanders as a medicinal sugar. If you use it instead of white sugar, it will have a richer flavor and will be safe for your body. Brown sugar is filled with Kanae-san's passion for natural cultivation and sugar making. With one bite, the natural sweetness fills your mouth, and there is no unpleasant aftertaste at all. Please give it a try.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e \u003cstrong\u003e\u003cspan\u003eYou can eat the solid brown sugar as is. It goes well with stews.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eKanae's naturally grown brown sugar chunks are delicious as a snack, with a natural sweetness. They are also rich in minerals and are gentle on the body, so they are safe for children to eat. They also soften meat and other ingredients, so they go well with curries, stews, braised pork, and other stewed dishes. They are also a great match with milk tea and hot milk. They warm the body and relieve fatigue.\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"固","offer_id":39867026964541,"sku":"ob-00035-kanou-kokei","price":1420.0,"currency_code":"JPY","in_stock":true},{"title":"粉","offer_id":39867026997309,"sku":"ob-00036-kanou-kona","price":1520.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/02231744_6034c083b6416.jpg?v=1676005216"},{"product_id":"松合食品-天然醸造-熊本-丸大豆醤油こいくち900ml","title":"Matsuai Foods Naturally Brewed [Kumamoto] Whole Soy Soy Sauce (Koikuchi) 900ml ","description":"\u003ctable data-mce-fragment=\"1\" width=\"100%\"\u003e\n\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\n\u003ctr data-mce-fragment=\"1\"\u003e\n\n\u003ctd data-mce-fragment=\"1\"\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong data-mce-fragment=\"1\"\u003e◆Received the highest award at the Kumamoto Prefecture Soy Sauce Competition in 2019 and the Kumamoto Prefecture Governor's Award.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eThis whole soybean soy sauce is made using whole soybeans from Aso, Kumamoto, which are grown under contract without pesticides or chemical fertilizers, wheat from Kikuchi, Kumamoto, and mineral-rich sun-dried salt, without any additives whatsoever.\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis is one of Matsuai Foods' most special products, made using rare whole soybeans grown without pesticides or chemical fertilizers.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eSoybeans from the Aso Plateau in Kumamoto Prefecture and wheat from Kikuchi are grown under contract by volunteer farmers without the use of pesticides or chemical fertilizers.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eEvery year, we visit the producers' fields to check on the growth of soybeans and wheat and hold study sessions together, valuing the face-to-face relationships we have built.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e \u003cspan\u003eBy slowly fermenting and aging it for over a year, we have been able to maximize the rich aroma and full-bodied flavor.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e \u003cb\u003e\u003cspan style=\"font-size: medium;\" size=\"3\"\u003e[What is Whole Soybean Soy Sauce?]\u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003e　\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSoybeans that have had the oil removed for use as an ingredient in soy sauce are called \"defatted soybeans.\"\u003c\/span\u003e \u003cbr\u003e\u003cspan\u003eIn the past, whole soybeans were used as the main ingredient in soy sauce, but whole soybeans contain fats and oils, which float on top of the raw soy sauce, which is made by squeezing out the various flavors of soy sauce, as soy sauce oil, so the oil had to be removed.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eTherefore, it became mainstream to use \"defatted soybeans\" that have had the oil removed from whole soybeans and are processed for use as an ingredient in soy sauce. Soy sauce made from whole soybeans has its characteristics of being \"mellow\" and having a \"deep umami flavor\" as the fat and oil components in the soybeans are broken down during brewing.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eIn particular, whole soybeans grown domestically without pesticides or chemical fertilizers are rare.\u003c\/span\u003e\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39867030503485,"sku":"ob-00040-matsuai-koikuchi-900","price":2500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/02231803_6034c4f2151e2.jpg?v=1676360735"},{"product_id":"アルゼンチン産オーガニックシュガー有機栽培砂糖","title":"Argentine organic sugar (organically grown sugar) ","description":"\u003ctable width=\"100%\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003eThank you for using the Roots Purely Online Store.\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003eStarting with shipments from June 27, 2023, we will be changing the prices of Argentine organic sugar (organically grown sugar) as follows.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003e・Target product: Organic sugar from Argentina (organically grown sugar)\u003cbr data-mce-fragment=\"1\"\u003e・Revision date: From shipments on June 27, 2023 ・New price: 1,005 yen (tax included)\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e We will continue to make every effort to provide you with safe products, so we appreciate your understanding.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e *The packaging has changed since the June shipment.\u003c\/p\u003e\n\n \u003cp\u003e[Organic sugar made from organically grown sugar cane in Argentina]\u003c\/p\u003e\n\n\u003cp\u003e Sugar made from organically grown sugar cane in Argentina.\u003c\/p\u003e\n\n\u003cp\u003e The organic fertilizer used is bagasse (derived from sugarcane), which contains inorganic phosphorus that is needed by the soil (not chemical fertilizer).\u003c\/p\u003e\n\n\u003cp\u003e The compost used is a mixture of bagasse and sugarcane wastewater.\u003c\/p\u003e\n\n\u003cp\u003e No chemical fertilizers, pesticides or processing aids are used in the production process.\u003c\/p\u003e\n\n\u003cp\u003e Because it is less refined, it retains the minerals compared to commonly sold white sugar.\u003c\/p\u003e\n\n\u003cp\u003e Its pale brown color and clean, refined sweetness are its defining features, with a natural flavor.\u003c\/p\u003e\n\n\u003cp\u003e This is a safe and secure organic sugar that has been certified by OIA (Argentine organic certification) and JAS organic certification.\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39867034730557,"sku":"ob-00005-nh-sugar","price":1129.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/02251018_6036faea9289c.jpg?v=1679041028"},{"product_id":"内モンゴル産-天日湖塩-1kg","title":"Inner Mongolia solar lake salt 1kg","description":"\u003cp\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA gift from a faraway land.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eSolar lake salt is a delicious salt made from rock salt on the Mongolian Great Plains, which was once the sea.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eThis salt is not only salty, but also has a subtle sweetness to it. It can be used in a wide range of dishes, from Japanese to Western to Chinese, and in pickles and processed foods, to bring out the flavor of the ingredients and create a mellow, deep umami taste.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eTengai Tenshio is made from the bountiful blessings of Mother Sea and the nourishment of Father Earth. It is a gift from the salt lakes of the great plains of Jilantai, Inner Mongolia, to the Japanese dining table.\u003c\/span\u003e\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39867038662717,"sku":"ob-00004-nh-solt-1000","price":788.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/02251057_603703f33172c.jpg?v=1685330306"},{"product_id":"ピュアリィオリジナル-ドライベジにんじん-35g","title":"[Purely Original] Dried Veggie Carrots 35g","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e[Dried Vegetables: Carrots]\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u0026lt;You can easily use it in your cooking without cutting it!!\u0026gt; \u003cbr data-mce-fragment=\"1\"\u003e\"Dried Vegetable Carrots\" made from naturally grown carrots from Kumamoto Prefecture. Naturally grown carrots are grown without the use of any pesticides, so you can eat them with the skin on. These dried carrots are also dried with the skin on, so you can enjoy the deliciousness of naturally grown carrots. When cooking, just add them to miso soup without soaking them in water and you can enjoy them right away. Just add them as they are to meat and potatoes or when you want a little color.\u003c\/p\u003e\n\n\u003cp\u003e Basically, soaking it in boiling water for 5 to 7 minutes will bring back a fresh-like texture.\u003cbr\u003e Not only does it save time, but it also allows you to fully enjoy the aroma of naturally grown carrots, making your dish even more delicious.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e■ Attention to ingredients\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Made with naturally grown carrots from Kumamoto Prefecture.\u003cbr\u003e The raw materials used are carrots from Chikayoshi Tomita of Kikuchi City, Kumamoto Prefecture, and Masuhisa Ueno of Kikuyo Town, Kumamoto Prefecture. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/55b72d9cfc32e69c2f0713c0654bdae9_480x480.jpg?v=1649047923\"\u003e\u003c\/p\u003e\n\n \u003cp\u003eTomita Chikayoshi was inspired by the teachings of Okada Mokichi, the founder of natural farming, and has been growing rice without fertilizer or pesticides for the past 40 years. His daughter Saki and son Kazutaka are also working on natural farming as their successors in the field and rice farming. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/PC050662_480x480.jpg?v=1649047952\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eMasuhisa Ueno started farming in 2011 and is now an indispensable natural farmer for Purely. He met Purely when he first started farming and has been farming exclusively with natural farming from the beginning.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e■ Commitment to manufacturing methods\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eThe ingredients are grown naturally in Kyushu and slowly dried at low temperatures using the \"Air Drying Method,\" so that when rehydrated, they have a texture close to that of raw carrots. Usually, the skin is removed to improve the appearance of the product, but since there is no need to worry about pesticides, we process the carrots with the skin, which is highly nutritious, left on. We also do not add glucose, so the natural aroma and flavor of the carrots are preserved.\u003c\/p\u003e\n\n\u003cp\u003e Precautions for use: ■Since this product does not contain any boiled glucose, it is prone to breaking. Please do not place heavy objects on top of it.\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39867042889789,"sku":"pb-00019-subsc-dry-carrot-35","price":594.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/03181754_623448e39b526.jpg?v=1679645421"},{"product_id":"ピュアリィオリジナル-出水産-焼き海苔-薫-半形10枚全形5枚分","title":"[Purely Original] Izumi-produced roasted seaweed \"Kaoru\"","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\"Purely's acid-free roasted seaweed\"\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e□ Kaoru\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Variety: A common cultivated variety, the Susabi variety.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \"Kaoru\" has a certain degree of elasticity and is cut in half, so you can wrap it around rice balls as is,\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e The perfect size for hand-rolled sushi.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e It's the most affordable price, so it's perfect for trying out or as a small gift.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003eAcid-free, dried seaweed from Izumi\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Izumi City, Kagoshima Prefecture, is a fishing port with a long history where seaweed farming began in the Meiji era.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Izumi's roasted seaweed is the southernmost seaweed producing area in Japan. \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/c49866cc4b53ce473a51616184930096_480x480.jpg?v=1649052768\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Izumi City, Kagoshima Prefecture.\u003c\/p\u003e\n\n\u003cp\u003e It boasts a history dating back to the Meiji era as the southernmost seaweed farming site in Japan.\u003c\/p\u003e\n\n \u003cp\u003eSeaweed grows using the nutrients from seawater and sunlight.\u003c\/p\u003e\n\n\u003cp\u003e Just like plants grow using nutrients from the soil and sunlight through photosynthesis.\u003c\/p\u003e\n\n\u003cp\u003e However, the ocean is so vast that it cannot be fertilized like agriculture.\u003c\/p\u003e\n\n\u003cp\u003e Therefore, they need nutrients that are carried to the sea by rivers and other sources.\u003c\/p\u003e\n\n\u003cp\u003e The Izumi beach where the aquaculture takes place has underground water from the broadleaf forest mountains behind it, and the shallow sea is suitable for drying out (exposing to sunlight).\u003c\/p\u003e\n\n\u003cp\u003e Nori seaweed naturally grows slowly thanks to the ebb and flow of the tides, being submerged in seawater at high tide and exposed to the sunlight and wind at low tide.\u003c\/p\u003e\n\n\u003cp\u003e Hanging it high and drying it at low tide so that it is exposed directly to sunlight and wind prevents disease and produces high-quality seaweed that is healthy, soft, and flavorful. \u003cbr\u003eWith its nostalgic, traditional taste and the aroma of the seashore, it is truly a \"gift from the sun and the sea.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/e8fddae9784a03b9a38d59ef312fecde_480x480.jpg?v=1649052809\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Freshly harvested raw seaweed. The smell of the seashore is irresistible. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/a8f8394fdf5b1333bec80e48ea947d19_480x480.jpg?v=1649052837\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e During the interview, we had the opportunity to try out hand-making nori seaweed. We poured raw nori seaweed into a special wooden box and hand-made it. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/10f7fb286957807b9b31bcf9cf741edc_480x480.jpg?v=1649052866\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Thinly spread raw seaweed. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/e2fbde206366cbebb995081f4ddc3d7e_480x480.jpg?v=1649052914\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eNori is made by drying each sheet in the sun on the beach.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eA beach where the marine pesticide \"acid treatment\" is not used\u003c\/strong\u003e \u0026lt;br\u0026gt;The Izumi fishing grounds do not use the acid treatment that has become common in modern seaweed cultivation.\u003c\/p\u003e\n\n\u003cp\u003e Currently, 99% of seaweed farming is done using the \"non-drying method,\" in which the seaweed is left submerged in the ocean.\u003c\/p\u003e\n\n\u003cp\u003e The \"non-dried\" method allows for the cultivation of larger quantities of seaweed more quickly and is a method developed for mass production. \u003cbr\u003eHowever, \"non-dried\" seaweed is never exposed to sunlight and grows in the unnatural environment of being stuck in the ocean, which increases the risk of disease and reduces the quality.\u003c\/p\u003e\n\n\u003cp\u003e This is where acid treatment, known as the \"pesticide of the sea,\" becomes necessary.\u003c\/p\u003e\n\n\u003cp\u003e The acid treatment involves immersing the seaweed net in an ark containing an acid treating agent such as citric acid or hydrochloric acid to sterilize the seaweed.\u003c\/p\u003e\n\n\u003cp\u003e Acid treatment has the effect of suppressing the growth of pathogenic bacteria and other algae, reducing the amount of work required by producers and increasing production efficiency.\u003cbr\u003e However, there are concerns that acid treatment agents may kill beneficial marine microorganisms and slow the decomposition of organic nutrients.\u003c\/p\u003e\n\n\u003cp\u003e In addition, after use, acid treating agents must be brought back to land, neutralized with a neutralizing agent, and then discharged into the sewer.\u003c\/p\u003e\n\n \u003cp\u003eHowever, it is said that many producers dump the remaining acid treatment agent into the sea.\u003c\/p\u003e\n\n\u003cp\u003e Dumping acid treating agents into alkaline seawater will destroy the marine environment and have a detrimental effect on fish and shellfish.\u003c\/p\u003e\n\n\u003cp\u003e Additionally, the effects of acid-treated seaweed on the human body are not well understood.\u003c\/p\u003e\n\n\u003cp\u003e In addition, the acid treatment kills even beneficial microorganisms, preventing the decomposition of organic nutrients and resulting in a shortage of inorganic nutrients essential for seaweed growth.\u003c\/p\u003e\n\n\u003cp\u003e So, the chemical fertilizer ammonium sulfate was then used to promote seaweed growth.\u003c\/p\u003e\n\n\u003cp\u003e This can truly be called \"fertilizer for the sea.\"\u003c\/p\u003e\n\n\u003cp\u003e Modern seaweed cultivation can be said to be soaked in \"marine pesticides\" and \"marine fertilizers.\"\u003c\/p\u003e\n\n \u003cp\u003eIt is said that in some years, as much as 2,000 tons of this acid treating agent and ammonium sulfate are discharged into the Ariake Sea, causing serious marine pollution.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\"If it's not delicious, it's pointless\"\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eYoshio Shimanaka, the representative producer, spares no effort in his pursuit of deliciousness.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e The producers in Izumi are committed to \"not using anything that pollutes the ocean and growing it in an environment close to nature,\" and they continue to make seaweed using the traditional \"acid-free processing and drying method.\"\u003c\/p\u003e\n\n\u003cp\u003e Producing seaweed using the \"acid-free processing\/drying method\" takes a lot of time and effort.\u003c\/p\u003e\n\n\u003cp\u003e Even so, producers spare no effort and grow the seaweed with love.\u003c\/p\u003e\n\n\u003cp\u003e The rich environment that is ideal for growing nori and the deep love of the producers are the source of the deliciousness of Izumi nori. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/e396f52fa826fff69a32d810b066d048_480x480.jpg?v=1649052959\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e The dried seaweed is crisp and shiny after being dried in the sun.\u003c\/p\u003e\n\n \u003cp\u003eThis acid-free seaweed from Izumi is so delicious you can almost smell the ocean.\u003c\/p\u003e\n\n\u003cp\u003e The colder the winter, the more suitable the environment for seaweed to grow. This year's seaweed is \"the best we've ever had.\u003c\/p\u003e\n\n\u003cp\u003e \"There is no more delicious seaweed,\" he said with confidence. Please try it for your home or as a gift. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/3813a07bab2387ad2510a09295478edd_480x480.jpg?v=1649052990\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e It was lightly grilled over charcoal along with some freshly caught seafood. It was absolutely delicious! \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/eb8d017496ec6ea500a4567c128f5fb0_480x480.jpg?v=1649053205\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e The seaweed producers in Izumi have been protecting the beautiful acid-free sea for many years.\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"10 half sheets (5 full sheets)","offer_id":39867111768125,"sku":"pb-00031-subsc-nori-kaoru-half-10","price":550.0,"currency_code":"JPY","in_stock":true},{"title":"10 full-sized sheets","offer_id":39867111800893,"sku":"pb-00032-subsc-nori-kaoru-10","price":950.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/933a24831302b7f7533c2d040e581d54.jpg?v=1660550472"},{"product_id":"ピュアリィオリジナル-出水産-焼き海苔-雅-8つ切り48枚入り","title":"[Purely Original] Izumi-produced roasted seaweed \"Miyabi\" 8-cut, 48 sheets","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003e\"Purely's acid-free roasted seaweed\"\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003e□ Miyabi 8-piece pack of 48 with zipper\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Variety: A common cultivated variety, the Susabi variety.\u003c\/p\u003e\n\n \u003cp\u003e\"Miyabi\" has a firm thickness and a crispy texture. It is cut into 1\/8 of the whole size, making it easy to pick up and eat.\u003c\/p\u003e\n\n\u003cp\u003e It's great just as it is, dipped in soy sauce, and wrapped around hot rice with chopsticks!\u003c\/p\u003e\n\n\u003cp\u003e It's also a great snack for children.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003eAcid-free, dried seaweed from Izumi\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Izumi City, Kagoshima Prefecture, is a fishing port with a long history where seaweed farming began in the Meiji era.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Izumi's roasted seaweed is the southernmost seaweed producing area in Japan. \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/c49866cc4b53ce473a51616184930096_480x480.jpg?v=1649052768\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Izumi City, Kagoshima Prefecture.\u003c\/p\u003e\n\n\u003cp\u003e It boasts a history dating back to the Meiji era as the southernmost seaweed farming site in Japan.\u003c\/p\u003e\n\n\u003cp\u003e Seaweed grows using the nutrients from seawater and sunlight.\u003c\/p\u003e\n\n\u003cp\u003e Just like plants grow using nutrients from the soil and sunlight through photosynthesis.\u003c\/p\u003e\n\n\u003cp\u003e However, the ocean is so vast that it cannot be fertilized like agriculture.\u003c\/p\u003e\n\n \u003cp\u003eTherefore, they need nutrients that are carried to the sea by rivers and other sources.\u003c\/p\u003e\n\n\u003cp\u003e The Izumi beach where the aquaculture takes place has underground water from the broadleaf forest mountains behind it, and the shallow sea is suitable for drying out (exposing to sunlight).\u003c\/p\u003e\n\n\u003cp\u003e Nori seaweed naturally grows slowly thanks to the ebb and flow of the tides, being submerged in seawater at high tide and exposed to the sunlight and wind at low tide.\u003c\/p\u003e\n\n\u003cp\u003e Hanging it high and drying it at low tide so that it is exposed directly to sunlight and wind prevents disease and produces high-quality seaweed that is healthy, soft, and flavorful.\u003cbr\u003e With its nostalgic, traditional taste and the aroma of the seashore, it is truly a \"gift from the sun and the sea.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/e8fddae9784a03b9a38d59ef312fecde_480x480.jpg?v=1649052809\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Freshly harvested raw seaweed. The smell of the seashore is irresistible. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/a8f8394fdf5b1333bec80e48ea947d19_480x480.jpg?v=1649052837\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e During the interview, we had the opportunity to try out hand-making nori seaweed. We poured raw nori seaweed into a special wooden box and hand-made it. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/10f7fb286957807b9b31bcf9cf741edc_480x480.jpg?v=1649052866\"\u003e\u003c\/p\u003e\n\n \u003cp\u003eThinly spread raw seaweed. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/e2fbde206366cbebb995081f4ddc3d7e_480x480.jpg?v=1649052914\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eNori is made by drying each sheet in the sun on the beach.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eA beach where the marine pesticide \"acid treatment\" is not used\u003c\/strong\u003e \u0026lt;br\u0026gt;The Izumi fishing grounds do not use the acid treatment that has become common in modern seaweed cultivation.\u003c\/p\u003e\n\n\u003cp\u003e Currently, 99% of seaweed farming is done using the \"non-drying method,\" in which the seaweed is left submerged in the ocean.\u003c\/p\u003e\n\n\u003cp\u003e The \"non-dried\" method allows for the cultivation of larger quantities of seaweed more quickly and is a method developed for mass production.\u003cbr\u003e However, \"non-dried\" seaweed is never exposed to sunlight and grows in the unnatural environment of being stuck in the ocean, which increases the risk of disease and reduces the quality.\u003c\/p\u003e\n\n\u003cp\u003e This is where acid treatment, known as the \"pesticide of the sea,\" becomes necessary.\u003c\/p\u003e\n\n\u003cp\u003e The acid treatment involves immersing the seaweed net in an ark containing an acid treating agent such as citric acid or hydrochloric acid to sterilize the seaweed.\u003c\/p\u003e\n\n \u003cp\u003eAcid treatment has the effect of suppressing the growth of pathogenic bacteria and other algae, reducing the amount of work required by producers and increasing production efficiency.\u003cbr\u003e However, there are concerns that acid treatment agents may kill beneficial marine microorganisms and slow the decomposition of organic nutrients.\u003c\/p\u003e\n\n\u003cp\u003e In addition, after use, acid treating agents must be brought back to land, neutralized with a neutralizing agent, and then discharged into the sewer.\u003c\/p\u003e\n\n\u003cp\u003e However, it is said that many producers dump the remaining acid treatment agent into the sea.\u003c\/p\u003e\n\n\u003cp\u003e Dumping acid treating agents into alkaline seawater will destroy the marine environment and have a detrimental effect on fish and shellfish.\u003c\/p\u003e\n\n\u003cp\u003e Additionally, the effects of acid-treated seaweed on the human body are not well understood.\u003c\/p\u003e\n\n \u003cp\u003eIn addition, the acid treatment kills even beneficial microorganisms, preventing the decomposition of organic nutrients and resulting in a shortage of inorganic nutrients essential for seaweed growth.\u003c\/p\u003e\n\n\u003cp\u003e So, the chemical fertilizer ammonium sulfate was then used to promote seaweed growth.\u003c\/p\u003e\n\n\u003cp\u003e This can truly be called \"fertilizer for the sea.\"\u003c\/p\u003e\n\n\u003cp\u003e Modern seaweed cultivation can be said to be soaked in \"marine pesticides\" and \"marine fertilizers.\"\u003c\/p\u003e\n\n\u003cp\u003e It is said that in some years, as much as 2,000 tons of this acid treating agent and ammonium sulfate are discharged into the Ariake Sea, causing serious marine pollution.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\"If it's not delicious, it's pointless\"\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eYoshio Shimanaka, the representative producer, spares no effort in his pursuit of deliciousness.\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eThe producers in Izumi are committed to \"not using anything that pollutes the ocean and growing it in an environment close to nature,\" and they continue to make seaweed using the traditional \"acid-free processing and drying method.\"\u003c\/p\u003e\n\n\u003cp\u003e Producing seaweed using the \"acid-free processing\/drying method\" takes a lot of time and effort.\u003c\/p\u003e\n\n\u003cp\u003e Even so, producers spare no effort and grow the seaweed with love.\u003c\/p\u003e\n\n\u003cp\u003e The rich environment that is ideal for growing nori and the deep love of the producers are the source of the deliciousness of Izumi nori. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/e396f52fa826fff69a32d810b066d048_480x480.jpg?v=1649052959\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e The dried seaweed is crisp and shiny after being dried in the sun.\u003c\/p\u003e\n\n\u003cp\u003e This acid-free seaweed from Izumi is so delicious you can almost smell the ocean.\u003c\/p\u003e\n\n\u003cp\u003e The colder the winter, the more suitable the environment for seaweed to grow. This year's seaweed is \"the best we've ever had.\u003c\/p\u003e\n\n\u003cp\u003e \"There is no more delicious seaweed,\" he said with confidence. Please try it for your home or as a gift. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/3813a07bab2387ad2510a09295478edd_480x480.jpg?v=1649052990\"\u003e\u003c\/p\u003e\n\n \u003cp\u003eIt was lightly grilled over charcoal along with some freshly caught seafood. It was absolutely delicious! \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/eb8d017496ec6ea500a4567c128f5fb0_480x480.jpg?v=1649053205\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e The seaweed producers in Izumi have been protecting the beautiful acid-free sea for many years.\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39867120615485,"sku":"pb-00030-subsc-nori-miyabi-8-48","price":1080.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/0fc3e7f33d36bc6fe6dc2c46824b69bf.jpg?v=1660550422"},{"product_id":"ピュアリィオリジナル-出水産-焼き海苔-華-10枚","title":"[Purely Original] Izumi-produced roasted seaweed \"Hana\" 10 sheets","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cstrong\u003e\"Purely's acid-free roasted seaweed\"\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cstrong\u003e□ Flower (full size) 10 sheets\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Variety: A common cultivated variety, the Susabi variety.\u003c\/p\u003e\n\n\u003cp\u003e \"Hana\" is the first picking of the year, and is the top grade with a beautiful color, a rich fragrance, and a delicious melt-in-your-mouth texture. It is also a perfect gift.\u003c\/p\u003e\n\n\u003cp\u003e We also have gift boxes available (for a fee), so please feel free to ask.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003eAcid-free, dried seaweed from Izumi\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Izumi City, Kagoshima Prefecture, is a fishing port with a long history where seaweed farming began in the Meiji era.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Izumi's roasted seaweed is the southernmost seaweed producing area in Japan. \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/c49866cc4b53ce473a51616184930096_480x480.jpg?v=1649052768\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Izumi City, Kagoshima Prefecture.\u003c\/p\u003e\n\n\u003cp\u003e It boasts a history dating back to the Meiji era as the southernmost seaweed farming site in Japan.\u003c\/p\u003e\n\n\u003cp\u003e Seaweed grows using the nutrients from seawater and sunlight.\u003c\/p\u003e\n\n \u003cp\u003eJust like plants grow using nutrients from the soil and sunlight through photosynthesis.\u003c\/p\u003e\n\n\u003cp\u003e However, the ocean is so vast that it cannot be fertilized like agriculture.\u003c\/p\u003e\n\n\u003cp\u003e Therefore, they need nutrients that are carried to the sea by rivers and other sources.\u003c\/p\u003e\n\n\u003cp\u003e The Izumi beach where the aquaculture takes place has underground water from the broadleaf forest mountains behind it, and the shallow sea is suitable for drying out (exposing to sunlight).\u003c\/p\u003e\n\n\u003cp\u003e Nori seaweed naturally grows slowly thanks to the ebb and flow of the tides, being submerged in seawater at high tide and exposed to the sunlight and wind at low tide.\u003c\/p\u003e\n\n\u003cp\u003e Hanging it high and drying it at low tide so that it is exposed directly to sunlight and wind prevents disease and produces high-quality seaweed that is healthy, soft, and flavorful.\u003cbr\u003e With its nostalgic, traditional taste and the aroma of the seashore, it is truly a \"gift from the sun and the sea.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/e8fddae9784a03b9a38d59ef312fecde_480x480.jpg?v=1649052809\"\u003e\u003c\/p\u003e\n\n \u003cp\u003eFreshly harvested raw seaweed. The smell of the seashore is irresistible. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/a8f8394fdf5b1333bec80e48ea947d19_480x480.jpg?v=1649052837\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e During the interview, we had the opportunity to try out hand-making nori seaweed. We poured raw nori seaweed into a special wooden box and hand-made it. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/10f7fb286957807b9b31bcf9cf741edc_480x480.jpg?v=1649052866\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Thinly spread raw seaweed. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/e2fbde206366cbebb995081f4ddc3d7e_480x480.jpg?v=1649052914\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eNori is made by drying each sheet in the sun on the beach.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eA beach where the marine pesticide \"acid treatment\" is not used\u003c\/strong\u003e \u0026lt;br\u0026gt;The Izumi fishing grounds do not use the acid treatment that has become common in modern seaweed cultivation.\u003c\/p\u003e\n\n\u003cp\u003e Currently, 99% of seaweed farming is done using the \"non-drying method,\" in which the seaweed is left submerged in the ocean.\u003c\/p\u003e\n\n\u003cp\u003e The \"non-dried\" method allows for the cultivation of larger quantities of seaweed more quickly and is a method developed for mass production.\u003cbr\u003e However, \"non-dried\" seaweed is never exposed to sunlight and grows in the unnatural environment of being stuck in the ocean, which increases the risk of disease and reduces the quality.\u003c\/p\u003e\n\n \u003cp\u003eThis is where acid treatment, known as the \"pesticide of the sea,\" becomes necessary.\u003c\/p\u003e\n\n\u003cp\u003e The acid treatment involves immersing the seaweed net in an ark containing an acid treating agent such as citric acid or hydrochloric acid to sterilize the seaweed.\u003c\/p\u003e\n\n\u003cp\u003e Acid treatment has the effect of suppressing the growth of pathogenic bacteria and other algae, reducing the amount of work required by producers and increasing production efficiency.\u003cbr\u003e However, there are concerns that acid treatment agents may kill beneficial marine microorganisms and slow the decomposition of organic nutrients.\u003c\/p\u003e\n\n\u003cp\u003e In addition, after use, acid treating agents must be brought back to land, neutralized with a neutralizing agent, and then discharged into the sewer.\u003c\/p\u003e\n\n\u003cp\u003e However, it is said that many producers dump the remaining acid treatment agent into the sea.\u003c\/p\u003e\n\n\u003cp\u003e Dumping acid treating agents into alkaline seawater will destroy the marine environment and have a detrimental effect on fish and shellfish.\u003c\/p\u003e\n\n \u003cp\u003eAdditionally, the effects of acid-treated seaweed on the human body are not well understood.\u003c\/p\u003e\n\n\u003cp\u003e In addition, the acid treatment kills even beneficial microorganisms, preventing the decomposition of organic nutrients and resulting in a shortage of inorganic nutrients essential for seaweed growth.\u003c\/p\u003e\n\n\u003cp\u003e So, the chemical fertilizer ammonium sulfate was then used to promote seaweed growth.\u003c\/p\u003e\n\n\u003cp\u003e This can truly be called \"fertilizer for the sea.\"\u003c\/p\u003e\n\n\u003cp\u003e Modern seaweed cultivation can be said to be soaked in \"marine pesticides\" and \"marine fertilizers.\"\u003c\/p\u003e\n\n\u003cp\u003e It is said that in some years, as much as 2,000 tons of this acid treating agent and ammonium sulfate are discharged into the Ariake Sea, causing serious marine pollution.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\"If it's not delicious, it's pointless\"\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eYoshio Shimanaka, the representative producer, spares no effort in his pursuit of deliciousness.\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eThe producers in Izumi are committed to \"not using anything that pollutes the ocean and growing it in an environment close to nature,\" and they continue to make seaweed using the traditional \"acid-free processing and drying method.\"\u003c\/p\u003e\n\n\u003cp\u003e Producing seaweed using the \"acid-free processing\/drying method\" takes a lot of time and effort.\u003c\/p\u003e\n\n\u003cp\u003e Even so, producers spare no effort and grow the seaweed with love.\u003c\/p\u003e\n\n\u003cp\u003e The rich environment that is ideal for growing nori and the deep love of the producers are the source of the deliciousness of Izumi nori. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/e396f52fa826fff69a32d810b066d048_480x480.jpg?v=1649052959\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e The dried seaweed is crisp and shiny after being dried in the sun.\u003c\/p\u003e\n\n\u003cp\u003e This acid-free seaweed from Izumi is so delicious you can almost smell the ocean.\u003c\/p\u003e\n\n\u003cp\u003e The colder the winter, the more suitable the environment for seaweed to grow. This year's seaweed is \"the best we've ever had.\u003c\/p\u003e\n\n\u003cp\u003e \"There is no more delicious seaweed,\" he said with confidence. Please try it for your home or as a gift. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/3813a07bab2387ad2510a09295478edd_480x480.jpg?v=1649052990\"\u003e\u003c\/p\u003e\n\n \u003cp\u003eIt was lightly grilled over charcoal along with some freshly caught seafood. It was absolutely delicious! \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/eb8d017496ec6ea500a4567c128f5fb0_480x480.jpg?v=1649053205\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e The seaweed producers in Izumi have been protecting the beautiful acid-free sea for many years.\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39867143520317,"sku":"pb-00029-subsc-nori-hana-10","price":1450.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/922f45178fc1351aa2b8607e70f14520.jpg?v=1660550380"},{"product_id":"自然栽培押し麦-200g","title":"Naturally grown rolled barley 200g ","description":"\u003cdiv class=\"c-w940--p\"\u003e\u003cform action=\"https:\/\/www.nh-purelyshop.com\/products\/detail.php?\" method=\"post\" id=\"form1\" name=\"form1\"\u003e\n\n\u003cdiv class=\"c-w700--p c-mt40\"\u003e\n\n\u003cdiv class=\"p-product-single-detail\"\u003e\n\n\u003cdiv class=\"main_comment\"\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e[Rolled barley made from naturally grown barley by Tomita of Kikuchi City]\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eShichijo-cho, Kikuchi City, Kumamoto Prefecture. This area is nationally famous as one of Japan's leading rice producing areas, and Mr. Tomita has been engaged in natural rice cultivation and field farming for many years here.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eInspired by the teachings of Mokichi Okada, the founder of natural farming, he has been growing rice without fertilizer or pesticides for the past 40 years.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003eDue to its high quality, Tomita's rice is so popular that it sells out as soon as the new rice is released.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eMr. Tomita is a producer who is working hard to promote environmental conservation agriculture, not only rice cultivation but also field crops, as the first chairman of the Kyushu block of the National Natural Farming Promotion Association in Shichijo-cho, Kikuchi City, Kumamoto Prefecture, where environmental conservation agriculture is thriving.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eThe mineral-rich characteristics of Shichijo Town are utilized in rice production.\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/e66be5ef6104dc75ee4ab55a4df96f7a_480x480.jpg?v=1649228029\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThis is the special pressed barley made from Tomita's naturally grown barley. Every year, he continues to harvest his own seeds, and removes the husk and bran from this precious barley that is grown without fertilizer or pesticides, and then polishes it. It is then carefully heated and dried in a special machine.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003eAdd 1 tablespoon per cup of rice and cook together to make delicious mixed grain rice. Boil in plenty of boiling water over low heat for about 15 minutes to give the rice a chewy texture.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eIt's delicious as a salad topping, in soup, or cooked with tomatoes and consommé for a risotto-like dish. Please try it in a variety of ways.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/IMG_7152_480x480.jpg?v=1649228727\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eTomita's black rice and six-grain rice are also popular.\u003c\/span\u003e \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/form\u003e\u003c\/div\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39871512608829,"sku":"ob-00032-tomita-oshimugi-200","price":940.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/02251053_60370305ebf7e.jpg?v=1683358134"},{"product_id":"自然栽培六穀米-幸せ家族-200g","title":"Naturally grown six-grain rice, Happy Family, 200g ","description":"\u003cdiv class=\"c-w940--p\"\u003e\u003cform action=\"https:\/\/www.nh-purelyshop.com\/products\/detail.php?\" method=\"post\" id=\"form1\" name=\"form1\"\u003e\n\n\u003cdiv class=\"c-w700--p c-mt40\"\u003e\n\n\u003cdiv class=\"p-product-single-detail\"\u003e\n\n\u003cdiv class=\"main_comment\"\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e[Six-grain rice made with naturally grown grains from Mr. Tomita of Kikuchi City]\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eShichijo-cho, Kikuchi City, Kumamoto Prefecture. This area is nationally famous as one of Japan's leading rice producing areas, and Mr. Tomita has been engaged in natural rice cultivation and field farming for many years here.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eInspired by the teachings of Mokichi Okada, the founder of natural farming, he has been growing rice without fertilizer or pesticides for the past 40 years.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003eDue to its high quality, Tomita's rice is so popular that it sells out as soon as the new rice is released.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eMr. Tomita is a producer who is working hard to promote environmental conservation agriculture, not only rice cultivation but also field crops, as the first chairman of the Kyushu block of the National Natural Farming Promotion Association in Shichijo-cho, Kikuchi City, Kumamoto Prefecture, where environmental conservation agriculture is thriving.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eThe mineral-rich characteristics of Shichijo Town are utilized in rice production.\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/e66be5ef6104dc75ee4ab55a4df96f7a_480x480.jpg?v=1649228029\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eThis is Tomita's carefully crafted six-grain rice, made using six different types of naturally grown grains.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eIt contains a balanced mix of non-glutinous brown rice, black brown rice, red brown rice, green brown rice, black soybeans, and barley, and is all grown naturally without fertilizer or pesticides, and is self-seeded.\u003cbr\u003e\u003c\/span\u003e \u003cspan data-mce-fragment=\"1\"\u003e*The green beans in the image are black soybeans with the husks removed.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eAdd 1 tablespoon per cup of rice and cook together to make colorful and delicious mixed grain rice.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/IMG_7152_480x480.jpg?v=1649228727\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eTomita's black rice and rolled barley are also popular.\u003c\/span\u003e \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/form\u003e\u003c\/div\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39871516868669,"sku":"ob-00031-tomita-rokkoku-200","price":1134.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/02251059_6037046bc083d.jpg?v=1678704543"},{"product_id":"ピュアリィオリジナル-自然栽培ミックスビーンズ","title":"[Purely Original] Naturally Grown Mixed Beans","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRoots Purely presents \"Purely's Table,\" a new proposal packed with the appeal of natural cultivation.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eFirst dish\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eNaturally grown beans and wheat\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eFirst, we would like you to try our naturally grown beans and wheat (mixed beans).\u003c\/p\u003e\n\n\u003cp\u003e Japanese people have long considered food and health through fermented soybean foods such as soy sauce and miso.\u003c\/p\u003e\n\n\u003cp\u003e Beans are essential for the idea that food is medicine, but with most bean products on the market coming from overseas, opportunities to eat Japanese beans are dwindling.\u003c\/p\u003e\n\n\u003cp\u003e Soybeans and glutinous barley are rich in protein and dietary fiber, which are often lacking in our diets, making them great foods to incorporate into your busy daily life.\u003c\/p\u003e\n\n\u003cp\u003e It's pre-cooked, so just pop one in your salad or soup on busy mornings and you'll be able to easily incorporate healthy eating habits.\u003c\/p\u003e\n\n\u003cp\u003e Because beans and wheat produced overseas are so cheap, there is very little domestically produced food available.\u003c\/p\u003e\n\n\u003cp\u003e Currently, the share of domestically produced soybeans is about 7%, and organic and natural cultivation is even rarer.\u003c\/p\u003e\n\n \u003cp\u003eAs producers using natural farming methods, Mr. Otsuka from Kikuyo Town in Kumamoto, an area suitable for growing beans and wheat, and Mr. Kawagoe from Miyazaki have repeatedly conducted trial and error experiments, and the beans are harvested every autumn and the wheat in early summer, providing us with the food we need. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/c0919d1ec52b95fa38a116a1fee1b4b7_480x480.jpg?v=1649230895\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eShunsaku Kawagoe (Miyazaki)\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/6b4b69a9036052000386d8f11d650ad2_d64c4026-e325-4978-8325-f035cb2edcd6_480x480.jpg?v=1649230932\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Takayuki Otsuka (Kumamoto)\u003c\/p\u003e\n\n\u003cp\u003e Naturally grown beans and barley are soaked overnight, then heated in a retort pouch to lock in all the nutrients. In order to allow you to enjoy the flavor of the ingredients, we do not add any seasonings, but rather the natural sweetness and texture of the barley.\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e\u003cspan\u003eIntroducing mixed bean recipes\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/Interview_dsc_6963_480x480.jpg?v=1649231006\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e ■Bean and carrot rapée Ingredients: Approximately 4 servings 1 bag (100g) of naturally grown mixed beans\u003cbr\u003e 1 medium-sized carrot 4 tablespoons of all-purpose vinegar (or 3 tablespoons of vinegar, 1 tablespoon of sugar, a little lemon juice, a little salt)\u003cbr\u003e 1 tablespoon olive oil\u003c\/p\u003e\n\n\u003cp\u003e How to make it\u003c\/p\u003e\n\n \u003cp\u003e1. Cut the carrots into thin strips with the skin on.\u003c\/p\u003e\n\n\u003cp\u003e 2. Place the mixed beans, carrots from step 1, and all the seasonings in a bowl and mix lightly.\u003c\/p\u003e\n\n\u003cp\u003e Place 3.2 in an airtight container and let the flavors blend for at least 30 minutes. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/Interview_dsc_6964_480x480.jpg?v=1649231076\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e ■Chicken fillet and bean salad Ingredients: Approximately 4 servings Naturally grown mixed beans 1 bag (100g)\u003cbr\u003e 2 chicken fillets Dressing ingredients: 1.5 tablespoons plain yogurt\u003cbr\u003e 1.5 tablespoons mayonnaise\u003cbr\u003e A little salt A little pepper\u003c\/p\u003e\n\n\u003cp\u003e How to make it\u003c\/p\u003e\n\n\u003cp\u003e 1. Boil water in a pot, add salt, and boil the chicken breast.\u003c\/p\u003e\n\n\u003cp\u003e Once cooled, remove the strings and loosen with your hands.\u003c\/p\u003e\n\n\u003cp\u003e 2. Mix all the dressing ingredients together and toss with the chicken breast and mixed beans (step 1).\u003c\/p\u003e\n\n\u003cp\u003e *You can use boiled and mashed potatoes instead of chicken breast to make potato salad, or shredded cabbage for a coleslaw-style dish. It can be used in a variety of dishes.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39871539183677,"sku":"fy-00021-subsc-mixbeans","price":610.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/03261319_605d60ef26ae3.jpg?v=1677820214"},{"product_id":"ピュアリィオリジナル-自然栽培うどん-200g","title":"[Purely Original] Naturally Grown Udon 200g","description":"\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe only ingredients are \"naturally grown wheat from Kyushu\" and \"sun-dried lake salt.\"\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e The ingredients are as simple as possible, with no unnecessary ingredients.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e It is made only from naturally grown wheat from Kyushu and salt, and no oil is used.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Naturally grown wheat has a strong wheat aroma, and even when made into noodles, that aroma spreads softly the moment you eat it.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e The salt used is solar lake salt from Inner Mongolia.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e This completely solar crystallized salt is rare even worldwide; rock salt that crystallized in the desert is dissolved by underground water from the Himalayas and recrystallized in the lake, and then collected as is.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eThe flour is produced at a local organic farm in Kikuchi City, Kumamoto Prefecture.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e We ask Mr. Takano of his organic farm in Shichijo-cho, Kikuchi City, Kumamoto Prefecture to mill the flour.\u003c\/p\u003e\n\n \u003cp\u003eThe organic farm has been certified by the JAS Organic Standards for 15 years, and is committed to the company philosophy of \"earth-friendly agriculture,\" and is involved in everything from production and processing to distribution, with a focus on naturally grown rice.The facility is equipped with machinery to pursue \"delicious taste\" and \"safety and security,\" and has a well-maintained hygienic environment.\u003c\/p\u003e\n\n\u003cp\u003e Purely's wheat flour is milled using the Yanagihara roll mill, which is excellent at minimizing the inclusion of wheat bran and extracting only the endosperm.\u003c\/p\u003e\n\n\u003cp\u003e To prevent foreign matter from getting into the flour, most traditional flour mills are installed directly on the ground, but on organic farms, the flour milling machinery is installed about 50 cm higher.\u003c\/p\u003e\n\n\u003cp\u003e Takano himself is also dedicated to growing rice naturally in Shichijo-cho, Kikuchi City, Kumamoto Prefecture, which is known as the rice capital of Kumamoto.\u003c\/p\u003e\n\n \u003cp\u003eAt first, they focused on growing the rice, but to deliver it to customers, they had to polish the rice and barley. To improve the quality, they started to do the final process in-house, and that's how they got to the current stage of producing and processing the rice.\u003c\/p\u003e\n\n\u003cp\u003e Purely's naturally grown wheat is milled with Takano's passion and kindness.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eThe noodles are made at Kuriki Shoten in Yoshii-cho, Ukiha City, Fukuoka Prefecture.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Kuriki Shoten was founded in 1897.\u003c\/p\u003e\n\n\u003cp\u003e My great-grandfather started out as a rice broker, then moved on to the flour milling business, and opened a noodle factory at the beginning of the Showa era.\u003c\/p\u003e\n\n\u003cp\u003e Udon noodles are generally considered to be \"thin noodles\" and have an oval shape with a diameter of about 2 mm.\u003c\/p\u003e\n\n\u003cp\u003e (Boiling time: 12 to 13 minutes) Since they are oval in shape and have no corners, they have a smooth texture when boiled.\u003c\/p\u003e\n\n\u003cp\u003e It is easy to eat for children and the elderly.\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIn the summer, try \"zaru udon,\" which allows you to directly enjoy the aroma and flavor of wheat, or \"yakiudon\" with lots of vegetables, while in the cold season try \"kamatama udon\" or \"nabeyaki udon.\"\u003c\/span\u003e\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39871595774013,"sku":"pb-00013-subsc-udon-200","price":580.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/07211010_60f773f62bfbf.jpg?v=1677328757"},{"product_id":"ピュアリィオリジナル-自然栽培-そうめん","title":"[Purely Original] Naturally Grown Somen ","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003ctable data-mce-fragment=\"1\" width=\"100%\"\u003e\n\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\n\u003ctr data-mce-fragment=\"1\" style=\"height: 13.1806px;\" data-mce-style=\"height: 13.1806px;\"\u003e\n\n\u003ctd data-mce-fragment=\"1\" style=\"height: 13.1806px;\" data-mce-style=\"height: 13.1806px;\"\u003e\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n \u003cspan\u003eThe wheat used to make somen noodles is naturally grown in Kyushu. The variety is Minami-no-kaori, which\u003c\/span\u003e \u003cspan\u003ehas a good firmness and is said to be the best variety for somen noodles.\u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan\u003eNaturally grown wheat is milled and kneaded with solar lake salt, and the resulting product is additive-free.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan\u003eOne bag contains 200g and is enough for about 2 people. Boil in boiling water for about 2 minutes and eat in your favorite way.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan\u003eWhy not take this opportunity to try some naturally grown somen noodles, which have a rich wheat flavor that will linger in your nose?\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe only ingredient added is solar lake salt from Inner Mongolia. The ingredients are as simple as possible, with no unnecessary ingredients. Made only with naturally grown wheat and salt, no oil is used.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eThe flour is produced at a local organic farm in Kikuchi City, Kumamoto Prefecture.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e We ask Mr. Takano of his organic farm in Shichijo-cho, Kikuchi City, Kumamoto Prefecture to mill the flour.\u003c\/p\u003e\n\n\u003cp\u003e The organic farm has been certified by the JAS Organic Standards for 15 years, and is committed to the company philosophy of \"earth-friendly agriculture,\" and is involved in everything from production and processing to distribution, with a focus on naturally grown rice.The facility is equipped with machinery to pursue \"delicious taste\" and \"safety and security,\" and has a well-maintained hygienic environment.\u003c\/p\u003e\n\n\u003cp\u003e Purely's wheat flour is milled using the Yanagihara roll mill, which is excellent at minimizing the inclusion of wheat bran and extracting only the endosperm.\u003c\/p\u003e\n\n \u003cp\u003eTo prevent foreign matter from getting into the flour, most traditional flour mills are installed directly on the ground, but on organic farms, the flour milling machinery is installed about 50 cm higher.\u003c\/p\u003e\n\n\u003cp\u003e Takano himself is also dedicated to growing rice naturally in Shichijo-cho, Kikuchi City, Kumamoto Prefecture, which is known as the rice capital of Kumamoto.\u003c\/p\u003e\n\n\u003cp\u003e At first, they focused on growing the rice, but to deliver it to customers, they had to polish the rice and barley. To improve the quality, they started to do the final process in-house, and that's how they got to the current stage of producing and processing the rice.\u003c\/p\u003e\n\n\u003cp\u003e Purely's naturally grown wheat is milled with Takano's passion and kindness.\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eThe noodles are made at Kuriki Shoten in Yoshii-cho, Ukiha City, Fukuoka Prefecture. Kuriki Shoten was founded in 1897. My great-grandfather started out as a rice broker, then moved into the flour milling business, before setting up a noodle factory at the beginning of the Showa era.\u003c\/span\u003e\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39871602491453,"sku":"pb-00012-subsc-somen","price":620.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/07211014_60f77508afcca.jpg?v=1677328676"},{"product_id":"自然栽培大豆-500g","title":"Naturally grown soybeans","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e[Soybeans grown in Kyushu without fertilizer or pesticides]\u003c\/font\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eSoybeans are a familiar ingredient in Japanese cuisine, including miso, soy sauce, natto, tofu, soy milk, and kinako.\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHowever, domestic production only accounts for around 6% of all soybeans. Among these, soybeans grown without pesticides are extremely rare, and even fewer are grown naturally. It is no exaggeration to say that soybeans grown naturally are truly a \"phantom\" soybean.\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\"Naturally grown soybeans\" are grown without the use of pesticides or fertilizers, and are packed with the natural flavor of soybeans, making them very tasty.\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIt can be used for homemade miso, soy sauce, soy milk, roasted soybeans, and boiled beans.\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003c\/font\u003e\u003c\/span\u003e \u003cbr\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e*In hot weather such as summer, \u003cfont style=\"vertical-align: inherit;\"\u003eplease store\u003c\/font\u003e the soybeans \u003cfont style=\"vertical-align: inherit;\"\u003ein a cool place such as a refrigerator after arrival\u003c\/font\u003e . \u003cfont style=\"vertical-align: inherit;\"\u003eThe soybeans will be delivered in an unsorted state. Since we do not rely on any pesticides, there is a possibility that some soybeans may be eaten by insects or may not meet the standards, but we pack about 30g more than necessary, so we appreciate your understanding.\u003c\/font\u003e\u003c\/font\u003e\u003cbr\u003e \u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e*Delivered in a vacuum bag.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39873412857917,"sku":"pb-00022-daizu-500","price":918.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/02271143_6039b1df67275.jpg?v=1676360755"},{"product_id":"自然栽培黒小豆あずき","title":"Naturally grown black azuki beans","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNaturally grown black azuki beans by Sayoko Toyonaga from Asagiri Town, Kumamoto Prefecture\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eWe have received a shipment of naturally grown black azuki beans from Asagiri Town, Kumamoto Prefecture.\u003c\/span\u003e \u003cbr\u003eToyonaga's black adzuki beans are harvested, threshed, sorted, and dried in the sun all by hand, and are shipped approximately 3 to 4 weeks after harvest.\u003cbr\u003e These are extremely precious, naturally grown black azuki beans.\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/ios__________-1-6_480x480.jpg?v=1649304215\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e*This photo shows how the beans called mukunamame are threshed. Black adzuki beans are also threshed by hand in this way.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/eb1c3042c47e88a56be3b45c39b630cd-1_480x480.jpg?v=1649304250\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThese are the black azuki beans before sorting. They are sorted to a certain extent using the power of water and \"tunami\" (a type of filter), and finally sorted by hand.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/PC120323_480x480.jpg?v=1649304303\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThese are carefully selected black azuki beans. To prevent insects from getting in, they are dipped in 80℃ water and then dried in the sun.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/ios__________-7_480x480.jpg?v=1649304343\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThese are boiled black azuki beans that I was given when I visited.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003eThese are black azuki beans, but after soaking and cooking, they will turn a slightly darker maroon color. (You can cook them just like regular azuki beans.) We only have a limited number, so hurry up and get yours!!\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/f264903c6bb86180f3d1d2e8d5d39673_480x480.jpg?v=1649304400\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eThe producers are Toyonaga Sayoko and her son Norihiro from Kumamoto Prefecture.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eDriven by our desire to produce food that is truly safe to eat, we have been cultivating our produce without pesticides or fertilizers for over 30 years, first using organic farming methods.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eAsagiri Town, located in the southern part of Kumamoto Prefecture, is in the Kuma Basin, surrounded by mountains that extend from the Kyushu Mountain Range.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eAsagiri Town is a cold, foggy place from early morning until it feels dark, but in the afternoon it suddenly becomes calm and sunny, with extreme temperature differences, making it an ideal environment for growing vegetables and rice. It is a long-established rice-growing area blessed with high-quality water.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eThe town's name comes from the morning mist that often occurs in the Kuma Basin from autumn to spring.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eToyonaga's farmland and rice paddies are fed by the Miyagawauchi River, which flows from the Shirakami mountain range at an altitude of 1,400m. Toyonaga's rice paddies are at the top of the river.\u003c\/span\u003e\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"200g","offer_id":39873430323261,"sku":"ob-00044-toyonaga-kuroazuki-200","price":1300.0,"currency_code":"JPY","in_stock":true},{"title":"1kg","offer_id":39873430356029,"sku":"ob-00045-toyonaga-kuroazuki-1000","price":6500.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/PC120323.jpg?v=1677918900"},{"product_id":"まるてん-花かつお節-130g","title":"Maruten Flower Bonito Flakes 130g ","description":"\u003ctable width=\"100%\" data-mce-fragment=\"1\"\u003e\n\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\n\u003ctr data-mce-fragment=\"1\"\u003e\n\n\u003ctd data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\n \u003cspan data-mce-fragment=\"1\"\u003eDue to the rising price of dried bonito (raw material) and the worsening situation of raw materials (fish prices are rising despite the poor quality of the fish), the price and content volume will be changed from February 17th. We appreciate your understanding and cooperation.\u003c\/span\u003e \n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e[Genuine bonito flakes smoked with natural bacteria]\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003e\"Katsuobushi Shavings\" are made from bonito from Makurazaki, Kagoshima Prefecture, which is naturally molded and aged. The blood is removed, allowing for a high-quality, clear stock. Genuine bonito smoked with natural bacteria is extremely valuable. Please enjoy the rich aroma.\u003c\/span\u003e\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39873463287869,"sku":"ob-00043-maruten-katsuo-130","price":1709.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/02231748_6034c142a4b37.jpg?v=1677575844"},{"product_id":"ピュアリィオリジナル-キーマカレー-150g","title":"[Purely Original] Keema Curry 150g","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eBased on the popular \"Soup Curry\" from Purely Restaurant, we wanted to provide a curry that is more casual and easy to eat at the dinner table at home! With this in mind, after much trial and error, our most popular \"Keema Curry\" has been made into a retort product! \"Naturally pastured pork from Mr. Muto in Kikuchi City, Kumamoto Prefecture,\" which is also popular in our online shop, is carefully grilled before the fat begins to melt, and onions grown without pesticides or fertilizers are slowly fried to bring out their sweetness.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e The highly aromatic organic curry spices and coconut cream create an addictive taste. It is made for adults to indulge in, so the spiciness is only moderately spicy. Children can also enjoy it by diluting it with soy milk.\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eOf course, since it is made by Purely, it does not contain any additives such as thickeners, sweeteners, chemical seasonings, or colorings.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e We also do not use wheat flour so that people with wheat allergies can enjoy our products.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e This is a \"body-pleasing, rewarding curry\" made using authentic spices and packed with the delicious flavors of pork and vegetables!\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eIntroducing the makers \u0026lt;Purely Restaurant\u0026gt;\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Purely Restaurant is located in a 140-year-old traditional Japanese house. Guests can enjoy organic ingredients in a charming restaurant that still retains the atmosphere of its historic stone walls.\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Please come and spend a moment that will satisfy both your body and mind. The attached shop, Roots Purely Vegetables, sells seasonal naturally grown vegetables, local organic vegetables, and seasonings used in the restaurant. \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/85bb57c8cc788b25ce6ec3c8a737ffec_480x480.jpg?v=1649310385\"\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003e\u003cspan\u003eIntroducing pork \u0026lt;Producer: Mr. Muto from Yamaai Village\u0026gt;\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Yamaai Village is located in Kikuchi City, Kumamoto Prefecture, among many mountains, as its name suggests.\u003c\/p\u003e\n\n\u003cp\u003e The animals are raised with a policy of not relying on or administering antibiotics or other drugs, and they are fed non-GMO food, home-grown vegetables, rice scraps, etc.\u003c\/p\u003e\n\n\u003cp\u003e There are no pig sties on the vast site, which is the size of three Tokyo Domes, and instead there are 30 pig parks dotted around, where the healthy pigs can run around freely. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/5111600e1e881e1c06b1b4e2a838c70e_480x480.jpg?v=1649310413\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eIntroducing naturally grown onions\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Naturally grown onions retain the right amount of moisture, are less spicy when eaten raw, and are characterized by their sweetness which is enhanced when cooked.\u003c\/p\u003e\n\n\u003cp\u003e It's sure to be a great addition to any dish.\u003c\/p\u003e\n\n \u003cp\u003eBecause the nutrients in the soil directly affect the quality of the onions, soil preparation is important. Additionally, it is a long-term cultivation crop, taking two years to harvest if grown from seed, so it requires a lot of space and patience, making it increasingly valuable every year.\u003c\/p\u003e\n\n\u003cp\u003e Currently, several producers are attempting this difficult task of cultivating onions, and while some are being sold as is, some are slightly damaged or still small, so for this keema curry we have decided to use these processed onions. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/6c5c9971f6ba464597b5cd67f5973d6a_480x480.jpg?v=1649310437\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eEnjoy with Purely Original Naturally Grown Instant Rice\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Because it has a long shelf life, more and more people are ordering it for disaster preparedness. How about having it with rice?\u003c\/p\u003e\n\n \u003cp\u003e\u003ca href=\"https:\/\/www.nh-purelyshop.com\/products\/detail.php?product_id=1640\"\u003e\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/a\u003e ■Storage method: Avoid direct sunlight, high temperatures and humidity, and store at room temperature.\u003c\/p\u003e\n\n\u003cp\u003e ■ Precautions for storage\u003cbr\u003e 〇This product is a retort pouch food.\u003cbr\u003e 〇Since no preservatives are used, please consume as soon as possible after opening.\u003cbr\u003e *Please be careful not to get burned by splashes of sauce or steam when opening the package.\u003c\/p\u003e\n\n\u003cp\u003e ■How to eat\u003cbr\u003e If heating in hot water, heat in boiling water for approximately 5 minutes without opening the bag.\u003cbr\u003e If you want to heat it in the microwave, transfer the contents to a heat-resistant container, cover with plastic wrap, and heat it (about 1 minute at 600W).\u003c\/p\u003e\n\n\u003cp\u003e ■Allergy information (specific ingredients, etc.): Pork\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39873598226493,"sku":"fy-00021-subsc-keema-150","price":1500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/1bacf2606c54a3701fd7b07767b8fc6e_df1400b2-c1e6-4e05-8a1e-b430b1c1d882.jpg?v=1686825457"},{"product_id":"桜野園-煎茶-結-80g","title":"Sakuranoen Sencha \"Yui\" 80g","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp\u003e Sencha \u003cstrong\u003e\u003cspan\u003e\"Yui\"\u003c\/span\u003e\u003c\/strong\u003e has been grown without fertilizer or pesticides since 2010\u003c\/p\u003e\n\n\u003cp\u003e The raw material is the first picked tea leaves of a native variety that has been rooted in the area for a long time.\u003c\/p\u003e\n\n\u003cp\u003e It is a rustic tea with a broad and deep flavor. It is slightly golden in color and is a traditional tea.\u003c\/p\u003e\n\n\u003cp\u003e Enjoy it as a tea every day.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eKazuya Matsumoto, CEO of Sakuranoen in Minamata, Kumamoto Prefecture\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/1d476d61df2bc83323762049d9c0d66a_480x480.jpg?v=1649314528\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eFounded in 1927, Kazuya is the fourth generation owner. The business covers an area of ​​2.5 hectares.\u003cbr\u003e Of this, 1.9 hectares are cultivated naturally, and the remaining fields are cultivated without pesticides using only plant-based fertilizer (rapeseed pomace).\u003c\/p\u003e\n\n\u003cp\u003e My great-grandfather was the first person to work on large-scale native species in Minamata.\u003c\/p\u003e\n\n\u003cp\u003e This is Kazuya's first attempt at growing crops without using pesticides.\u003c\/p\u003e\n\n\u003cp\u003e After completing his training, Kazuya returned to his hometown and continued to spray pesticides as he was told, but he began to have doubts as to why the insect infestation was not going away even after spraying the pesticide.\u003cbr\u003e Aside from the impact on the environment and people, when you consider the need for water to apply pesticides and the burden of carrying heavy liquids while working, wouldn't it be more efficient to use no pesticides?\u003cbr\u003e I decided to take on the challenge.\u003c\/p\u003e\n\n \u003cp\u003eSince then, the practice has gradually expanded, and now they have succeeded in cultivating crops without the use of any pesticides whatsoever. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/bed92180162aca5b44893d1c4e3056ca_480x480.jpg?v=1649314560\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/60ae1fadc27097044b47976851b370ad_480x480.jpg?v=1649314582\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Originally, there were many native tea varieties in Minamata, but they are now in decline.\u003cbr\u003e \"I feel a sense of crisis in today's world where people don't have a teapot at home.\"\u003cbr\u003e That's what Matsumoto said.\u003c\/p\u003e\n\n\u003cp\u003e Sakuranoen tea is now highly regarded not only in Japan but also overseas.\u003cbr\u003e He handles native varieties, Yabukita, Sayamakaori, and Benifuuki, and while enjoying new possibilities for tea leaves, he works on developing new teas every day. He travels around the country holding tasting events and other events to spread the word about delicious tea. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/58bbc912921ba5225a053d9d99b54230_480x480.jpg?v=1649314602\"\u003e\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39873861615677,"sku":"ob-00054-sakurano-yui-80","price":1221.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/02251048_603701d5dcd39.jpg?v=1688632797"},{"product_id":"桜野園-煎茶-蒼-80g","title":"Sakuranoen Sencha \"Ao\" 80g","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cstrong\u003e\"Ao\" is\u003c\/strong\u003e\u003c\/span\u003e a first-flush sencha tea made mainly from the Yabukita variety from Sakuranoen in Minamata City, Kumamoto Prefecture.\u003c\/p\u003e\n\n\u003cp\u003e It has a smooth, rich, and clean taste.\u003c\/p\u003e\n\n \u003cp\u003eThe beautiful green color of the \"Yabukita\" tea can be used as a tea to treat guests. It is also a perfect gift.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eKazuya Matsumoto, CEO of Sakuranoen in Minamata, Kumamoto Prefecture\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/1d476d61df2bc83323762049d9c0d66a_480x480.jpg?v=1649314528\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Founded in 1927, Kazuya is the fourth generation owner. The business covers an area of ​​2.5 hectares.\u003cbr\u003e Of this, 1.9 hectares are cultivated naturally, and the remaining fields are cultivated without pesticides using only plant-based fertilizer (rapeseed pomace).\u003c\/p\u003e\n\n\u003cp\u003e My great-grandfather was the first person to work on large-scale native species in Minamata.\u003c\/p\u003e\n\n\u003cp\u003e This is Kazuya's first attempt at growing crops without using pesticides.\u003c\/p\u003e\n\n\u003cp\u003e After completing his training, Kazuya returned to his hometown and continued to spray pesticides as he was told, but he began to have doubts as to why the insect infestation was not going away even after spraying the pesticide. \u003cbr\u003eAside from the impact on the environment and people, when you consider the need for water to apply pesticides and the burden of carrying heavy liquids while working, wouldn't it be more efficient to use no pesticides?\u003cbr\u003e I decided to take on the challenge.\u003c\/p\u003e\n\n\u003cp\u003e Since then, the practice has gradually expanded, and now they have succeeded in cultivating crops without the use of any pesticides whatsoever. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/bed92180162aca5b44893d1c4e3056ca_480x480.jpg?v=1649314560\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/60ae1fadc27097044b47976851b370ad_480x480.jpg?v=1649314582\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Originally, there were many native tea varieties in Minamata, but they are now in decline.\u003cbr\u003e \"I feel a sense of crisis in today's world where people don't have a teapot at home.\"\u003cbr\u003e That's what Matsumoto said.\u003c\/p\u003e\n\n\u003cp\u003e Sakuranoen tea is now highly regarded not only in Japan but also overseas. \u003cbr\u003eHe handles native varieties, Yabukita, Sayamakaori, and Benifuuki, and while enjoying new possibilities for tea leaves, he works on developing new teas every day. He travels around the country holding tasting events and other events to spread the word about delicious tea. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/58bbc912921ba5225a053d9d99b54230_480x480.jpg?v=1649314602\"\u003e\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39873862434877,"sku":"ob-00053-sakurano-ao-80","price":1221.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/02251024_6036fc4070e97.jpg?v=1688632782"},{"product_id":"桜野園-和紅茶-紅-60g","title":"Sakuranoen Japanese Black Tea \"Red\" 60g","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003e\"Kurenai\" is\u003c\/span\u003e\u003c\/strong\u003e a black tea made by fermenting the second-grade tea for more than six months.\u003c\/p\u003e\n\n\u003cp\u003e This is a Japanese black tea with little astringency and a simple, gentle sweetness and aroma.\u003c\/p\u003e\n\n\u003cp\u003e Although various types of tea are made from the same tea plant depending on the time of harvest, size, manufacturing process, and finishing process, black tea is also made from the same plant as green tea.\u003c\/p\u003e\n\n\u003cp\u003e Located at the southern tip of Kumamoto Prefecture, on the border with Kagoshima Prefecture, Minamata is a scenic area blessed with seafood and mountain produce. One of the specialties of Minamata is \"Wakocha\" (Japanese black tea). Wakocha is Japanese black tea made in Japan, in a climate and environment that is unique to Japan.\u003c\/p\u003e\n\n \u003cp\u003eIt has a soft flavor with less astringency than black teas from other countries, and goes well with not only Western food and sweets, but also Japanese food and sweets. Japanese black tea production is thriving here in Minamata, and the area is becoming more and more recognized as a producer of Japanese black tea, with the Kyushu Japanese Black Tea Summit being held there since 2018.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003eKazuya Matsumoto, CEO of Sakuranoen in Minamata, Kumamoto Prefecture\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/1d476d61df2bc83323762049d9c0d66a_480x480.jpg?v=1649314528\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Founded in 1927, Kazuya is the fourth generation owner. The business covers an area of ​​2.5 hectares.\u003cbr\u003e Of this, 1.9 hectares are cultivated naturally, and the remaining fields are cultivated without pesticides using only plant-based fertilizer (rapeseed pomace).\u003c\/p\u003e\n\n\u003cp\u003e My great-grandfather was the first person to work on large-scale native species in Minamata.\u003c\/p\u003e\n\n\u003cp\u003e This is Kazuya's first attempt at growing crops without using pesticides.\u003c\/p\u003e\n\n \u003cp\u003eAfter completing his training, Kazuya returned to his hometown and continued to spray pesticides as he was told, but he began to have doubts as to why the insect infestation was not going away even after spraying the pesticide.\u003cbr\u003e Aside from the impact on the environment and people, when you consider the need for water to apply pesticides and the burden of carrying heavy liquids while working, wouldn't it be more efficient to use no pesticides?\u003cbr\u003e I decided to take on the challenge.\u003c\/p\u003e\n\n\u003cp\u003e Since then, the practice has gradually expanded, and now they have succeeded in cultivating crops without the use of any pesticides whatsoever. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/bed92180162aca5b44893d1c4e3056ca_480x480.jpg?v=1649314560\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/60ae1fadc27097044b47976851b370ad_480x480.jpg?v=1649314582\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Originally, there were many native tea varieties in Minamata, but they are now in decline.\u003cbr\u003e \"I feel a sense of crisis in today's world where people don't have a teapot at home.\"\u003cbr\u003e That's what Matsumoto said.\u003c\/p\u003e\n\n\u003cp\u003e Sakuranoen tea is now highly regarded not only in Japan but also overseas. \u003cbr\u003eHe handles native varieties, Yabukita, Sayamakaori, and Benifuuki, and while enjoying new possibilities for tea leaves, he works on developing new teas every day. He travels around the country holding tasting events and other events to spread the word about delicious tea. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/58bbc912921ba5225a053d9d99b54230_480x480.jpg?v=1649314602\"\u003e\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39873866793021,"sku":"ob-00052-sakurano-kurenai-60","price":697.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/02251049_603702139414b.jpg?v=1688632814"},{"product_id":"桜野園-ほうじ茶-和-80g","title":"Sakuranoen Hojicha \"Wa\" 80g","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cstrong\u003e\"Nagomi\"\u003c\/strong\u003e\u003c\/span\u003e roasted green tea made from naturally grown tea leaves without pesticides or fertilizers\u003c\/p\u003e\n\n\u003cp\u003e The fragrant, rounded flavor will soothe you. It is caffeine-free, so it is safe for pregnant women and babies to consume.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003eKazuya Matsumoto, CEO of Sakuranoen in Minamata, Kumamoto Prefecture\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/1d476d61df2bc83323762049d9c0d66a_480x480.jpg?v=1649314528\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Founded in 1927, Kazuya is the fourth generation owner. The business covers an area of ​​2.5 hectares. \u003cbr\u003eOf this, 1.9 hectares are cultivated naturally, and the remaining fields are cultivated without pesticides using only plant-based fertilizer (rapeseed pomace).\u003c\/p\u003e\n\n\u003cp\u003e My great-grandfather was the first person to work on large-scale native species in Minamata.\u003c\/p\u003e\n\n\u003cp\u003e This is Kazuya's first attempt at growing crops without using pesticides.\u003c\/p\u003e\n\n\u003cp\u003e After completing his training, Kazuya returned to his hometown and continued to spray pesticides as he was told, but he began to have doubts as to why the insect infestation was not going away even after spraying the pesticide.\u003cbr\u003e Aside from the impact on the environment and people, when you consider the need for water to apply pesticides and the burden of carrying heavy liquids while working, wouldn't it be more efficient to use no pesticides?\u003cbr\u003e I decided to take on the challenge.\u003c\/p\u003e\n\n\u003cp\u003e Since then, the practice has gradually expanded, and now they have succeeded in cultivating crops without the use of any pesticides whatsoever. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/bed92180162aca5b44893d1c4e3056ca_480x480.jpg?v=1649314560\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/60ae1fadc27097044b47976851b370ad_480x480.jpg?v=1649314582\"\u003e\u003c\/p\u003e\n\n \u003cp\u003eOriginally, there were many native tea varieties in Minamata, but they are now in decline.\u003cbr\u003e \"I feel a sense of crisis in today's world where people don't have a teapot at home.\"\u003cbr\u003e That's what Matsumoto said.\u003c\/p\u003e\n\n\u003cp\u003e Sakuranoen tea is now highly regarded not only in Japan but also overseas.\u003cbr\u003e He handles native varieties, Yabukita, Sayamakaori, and Benifuuki, and while enjoying new possibilities for tea leaves, he works on developing new teas every day. He travels around the country holding tasting events and other events to spread the word about delicious tea. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/58bbc912921ba5225a053d9d99b54230_480x480.jpg?v=1649314602\"\u003e\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39873869611069,"sku":"ob-00050-sakurano-nagomi-80","price":664.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/03011436_603c7d4a2e8d3.jpg?v=1688632752"},{"product_id":"九州産自然栽培米仕込-本格焼酎-九州-720ml","title":"[Purely Original] Kyushu Shochu made from naturally grown rice 720ml","description":"\u003ctable width=\"100%\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e * \"Drinking alcohol under the age of 20 is prohibited by law. We cannot accept applications from minors.\"\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eSince its establishment, the company has been committed to making its products entirely by hand.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Taragi Town, Kuma District, Kumamoto Prefecture.\u003c\/p\u003e\n\n \u003cp\u003eThis is where Nasu Brewery is located, where Purely's original rice shochu \"Kyushu\" is brewed.\u003c\/p\u003e\n\n\u003cp\u003e This is one of the breweries of Kuma Shochu, a global brand, and the shochu is made by a family run business, with each process carried out by hand without relying on machines.\u003c\/p\u003e\n\n\u003cp\u003e The brewery was founded in 1915, and the current head brewer is Yusuke Nasu, the fourth generation.\u003c\/p\u003e\n\n\u003cp\u003e Shochu is made entirely by hand, rather than by mass production using machines.\u003c\/p\u003e\n\n\u003cp\u003e They make shochu little by little, sensing the presence of the shochu and communicating with it, so as not to exceed the limits of human control. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/9efb3f77d8f6de01e96b54d0b5989588_480x480.jpg?v=1649376538\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/9efb3f77d8f6de01e96b54d0b5989588_480x480.jpg?v=1649376538\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/6f5ee236f297ef13d1721b30680cddbc_480x480.jpg?v=1649376579\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/6f5ee236f297ef13d1721b30680cddbc_480x480.jpg?v=1649376579\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Numerous awards received.\u003c\/p\u003e\n\n\u003cp\u003e Nasu Sake Brewery is a talented shochu brewery that has been named the best rice shochu brewer in Japan for two consecutive years.\u003c\/p\u003e\n\n\u003cp\u003e The process of making rice shochu begins with washing the rice, which is the raw material.\u003c\/p\u003e\n\n\u003cp\u003e Using wooden barrels that have been in use since the company was founded, the rice is washed by hand, soaked in water, transferred to a colander and dried in the sun.\u003c\/p\u003e\n\n \u003cp\u003eWhile most rice is washed in one go using a machine, Nasu uses his \"artisan's intuition\" to wash the rice, making subtle adjustments to each type of rice.\u003c\/p\u003e\n\n\u003cp\u003e \"We change the degree of washing slightly depending on the rice grower, the variety, and the condition of the rice. This subtle adjustment, made with intuition, affects the final shochu.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/24017982ce478ca3ecf2a84101d902b3_480x480.jpg?v=1649376637\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/24017982ce478ca3ecf2a84101d902b3_480x480.jpg?v=1649376637\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eWashing rice by hand. The rice is washed carefully using a wooden bucket.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/84cf82e4d85f45b17c49e5b13fc375f2_480x480.jpg?v=1649376670\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/84cf82e4d85f45b17c49e5b13fc375f2_480x480.jpg?v=1649376670\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eDrain the washed rice using a wooden colander.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/2a4435e3f470cfef7b5c52b65e38584f_480x480.jpg?v=1649376707\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/2a4435e3f470cfef7b5c52b65e38584f_480x480.jpg?v=1649376707\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e The washed rice is hung out in the sun to dry.\u003c\/p\u003e\n\n\u003cp\u003e Just washing and drying the rice is extremely hard work.\u003c\/p\u003e\n\n\u003cp\u003e After washing the rice, it is steamed in a large wooden barrel.\u003c\/p\u003e\n\n\u003cp\u003e This steaming process is not just simple steaming.\u003c\/p\u003e\n\n\u003cp\u003e \"Depending on the condition of the rice, I mix it, add water, or change the time.\u003c\/p\u003e\n\n \u003cp\u003eHere too, subtle adjustments are made depending on the type of rice.\" I was amazed at how much effort and skill the craftsman puts into just the act of washing and steaming the rice. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/577691b3a02e53f4a09aedc0322a4dfd_480x480.jpg?v=1649376748\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/577691b3a02e53f4a09aedc0322a4dfd_480x480.jpg?v=1649376748\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eRice is steamed slowly in a wooden barrel that has been used for a long time.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/9722282c87fb9c24f5a7b4cfa426f958_480x480.jpg?v=1649376778\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/9722282c87fb9c24f5a7b4cfa426f958_480x480.jpg?v=1649376778\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eRice steamed in a wooden barrel. The gentle flavor of the rice comes through.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/da24ae82e96ce6eb26860d10b2f7eab5_480x480.jpg?v=1649376808\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/da24ae82e96ce6eb26860d10b2f7eab5_480x480.jpg?v=1649376808\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e The steamed rice is cooled and then transferred to the stone chamber in a basket.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003e\"Morofuda Koji method\" using precious cedar wood\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e The steamed rice is then cooled to the appropriate temperature and placed in a stone chamber to make koji.\u003c\/p\u003e\n\n\u003cp\u003e At Nasu Sake Brewery, we make koji using the \"Morofuda Koji\" method, which is the most complex method of koji making and requires the most skilled techniques.\u003c\/p\u003e\n\n\u003cp\u003e First, rice is laid on the floor in the center of the stone chamber, sprinkled with koji mold, and mixed well by hand. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/069df1dffd2eab3f45ca19d6722a679e_480x480.jpg?v=1649376845\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/069df1dffd2eab3f45ca19d6722a679e_480x480.jpg?v=1649376845\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eKoji mold is sprinkled on the rice that is laid out on the floor.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/b96260051c7b4fe08d49d0d3c00556c7_480x480.jpg?v=1649376875\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/b96260051c7b4fe08d49d0d3c00556c7_480x480.jpg?v=1649376875\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eRub the koji mold into the rice thoroughly.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/170b0ca2b2e558d577702873eead75a6_480x480.jpg?v=1649376911\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/170b0ca2b2e558d577702873eead75a6_480x480.jpg?v=1649376911\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eAfter leaving it to sit for a day and night, the resulting rice koji is divided into small portions and placed into individual lids.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e A morofuda is a small, flat wooden box, and Nasu Sake Brewery uses morofuda made from cedar, a wood that is extremely rare throughout the country.\u003c\/p\u003e\n\n\u003cp\u003e After that, the rice koji is divided into small portions and left to sit for another day and night, and each portion is cared for several times to produce even, fine-grained koji. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/26fa4bff034559b9bb23c7a92d725270_480x480.jpg?v=1649376952\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/26fa4bff034559b9bb23c7a92d725270_480x480.jpg?v=1649376952\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eDivide the rice koji into small portions and place them among the lids.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/19b8b47a3e61a1991cf97469323791a2_480x480.jpg?v=1649376981\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/19b8b47a3e61a1991cf97469323791a2_480x480.jpg?v=1649376981\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e We stir and reposition it several times a day, and take great care of it.\u003c\/p\u003e\n\n\u003cp\u003e In this way, with great time, effort and care, the best koji is produced for making delicious shochu. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/3cc5bec71cbab59701f7294cf657fa41_480x480.jpg?v=1649377005\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/3cc5bec71cbab59701f7294cf657fa41_480x480.jpg?v=1649377005\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e The finished rice koji. The perfect rice koji for shochu production is now complete.\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTraditional brewing in earthenware jars\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Once the rice koji is ready, it's time to prepare the mash in an earthenware jar.\u003c\/p\u003e\n\n\u003cp\u003e Moromi is the main ingredient of rice shochu, made by fermenting rice koji with water and yeast.\u003c\/p\u003e\n\n\u003cp\u003e Since its founding, Nasu Sake Brewery has been brewing mash in earthenware jars.\u003c\/p\u003e\n\n\u003cp\u003e This is a brewing method in which fermentation takes place in earthenware jars buried underground.\u003c\/p\u003e\n\n\u003cp\u003e The rice koji made in the stone chamber, the rich groundwater from the Kuma River vein, and yeast are placed into an earthenware jar and left to ferment for over a week (the first brewing process). \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/c09418ea4334df7b3c9e39c58f9f52e0_480x480.jpg?v=1649377044\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/c09418ea4334df7b3c9e39c58f9f52e0_480x480.jpg?v=1649377044\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eBrewing in earthenware jars. Since our founding, we have been committed to brewing all our sake in earthenware jars.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/745ed18950553c5d99a192b5a2434007_480x480.jpg?v=1649377080\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/745ed18950553c5d99a192b5a2434007_480x480.jpg?v=1649377080\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Fermentation in earthenware jars. We continue to use the same earthenware jars that we have had since our founding, carefully repairing them as we go.\u003c\/p\u003e\n\n\u003cp\u003e After the first brewing, additional steamed rice and water are added to the jar and left to ferment for another two weeks or more (=second brewing).\u003c\/p\u003e\n\n\u003cp\u003e At Nasu Sake Brewery, both the first and second brewing processes are carried out entirely in earthenware jars. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/c93f2a776ef58fd2bf9c578db2fcff2f_480x480.jpg?v=1649377124\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/c93f2a776ef58fd2bf9c578db2fcff2f_480x480.jpg?v=1649377124\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Add steamed rice for the second preparation.\u003c\/p\u003e\n\n \u003cp\u003eNowadays, even shochu breweries that use earthenware jars for brewing are rare, and there are almost no breweries in the country that use them for both the first and second brewing. \"No one makes large domestic earthenware jars these days. We have repaired them many times since our founding, and continue to use them with great care.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/1d63d70c831387a5962d02a0cb75d2ea_480x480.jpg?v=1649377160\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/1d63d70c831387a5962d02a0cb75d2ea_480x480.jpg?v=1649377160\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/be8bb749e6b0d1e6a3562ea5631b7bac_480x480.jpg?v=1649377177\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/be8bb749e6b0d1e6a3562ea5631b7bac_480x480.jpg?v=1649377177\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Periodically, the mixture is stirred by using a paddle.\u003c\/p\u003e\n\n\u003cp\u003e Fermentation in earthenware jars creates various effects, such as the convection effect caused by the round shape of the jar, as well as the breathability and magnetic properties of the jar, resulting in a deep, rich, yet mellow flavor that is easy on the palate.\u003c\/p\u003e\n\n\u003cp\u003e \"During the brewing season, from November to April, you can hear the crackling of the mash fermenting in the earthenware pots. The air is filled with a delicious, sweet vanilla-like aroma.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/edf947e72319e928c3cc078d9e3f8f4e_480x480.jpg?v=1649377221\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/edf947e72319e928c3cc078d9e3f8f4e_480x480.jpg?v=1649377221\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e The finished moromi has a nice sweet vanilla-like smell.\u003c\/p\u003e\n\n \u003cp\u003eAfter a first and second brewing process in earthenware jars that lasts for more than 20 days, the mash is finally complete.\u003c\/p\u003e\n\n\u003cp\u003e The finished moromi has a thick liquid made from rice and a sweet, delicious smell.\u003c\/p\u003e\n\n\u003cp\u003e The mash is placed in a distiller and heated with steam to extract only the shochu ingredients. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/ff89dca5b1edde7eaebca454d53dc185_480x480.jpg?v=1649377268\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/ff89dca5b1edde7eaebca454d53dc185_480x480.jpg?v=1649377268\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e The distiller is the only machine in Nasu Brewery. It distills only the ingredients for shochu.\u003c\/p\u003e\n\n\u003cp\u003e Approximately 300 kg of rice can produce about 300 liters of shochu with an alcohol content of about 43%.\u003c\/p\u003e\n\n\u003cp\u003e This distiller appears to be the only machine at Nasu Brewery.\u003c\/p\u003e\n\n\u003cp\u003e Other than this process, most of the work is done by hand, the old-fashioned way.\u003c\/p\u003e\n\n\u003cp\u003e \"There's nothing that uses electricity in this brewery, except for the bottle washer (laughs).\" From this casual comment we can sense his strong commitment to \"handmade\" products.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003e\"Kyushu\" is born after a long period of aging and aging in oak barrels.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eFreshly distilled shochu still retains a rough flavor.\u003c\/p\u003e\n\n\u003cp\u003e For this reason, it is aged through long periods of storage to enhance its sweetness, mellowness, and flavor.\u003c\/p\u003e\n\n\u003cp\u003e The shochu is stored for a long period of time, over a period of around three months, with repeated stirring and using the skill and intuition of the craftsmen to ensure ideal maturation.\u003c\/p\u003e\n\n\u003cp\u003e And finally, the rice shochu, all of which is brewed by hand in an earthenware jar, is complete.\u003c\/p\u003e\n\n\u003cp\u003e This rice shochu is delicious enough in its current state, but Purely's original rice shochu \"Kyushu\" goes through an extra step: it is aged for a long period in special oak barrels. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/de458b51f45bacc7053c55b99811bbd1_480x480.jpg?v=1649377317\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/de458b51f45bacc7053c55b99811bbd1_480x480.jpg?v=1649377317\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eAged for a long time\u003c\/span\u003e in oak barrels, it acquires oak flavor and color.\u003c\/p\u003e\n\n\u003cp\u003e The finished rice shochu is transferred to oak barrels and allowed to age for about six months to over a year.\u003c\/p\u003e\n\n \u003cp\u003eIn this way, Purely's original rice shochu \"Kyushu\" was made, combining a great deal of time, effort, skill, and a passion for making rice shochu.\u003c\/p\u003e\n\n\u003cp\u003e Aging \u003cspan data-mce-fragment=\"1\"\u003efor an even longer period\u003c\/span\u003e in oak barrels gives the whisky an oak aroma and flavor, as well as a beautiful amber color.\u003c\/p\u003e\n\n\u003cp\u003e The moment you put it in your mouth, the flavor spreads and the scent of wood fills your nose.\u003c\/p\u003e\n\n\u003cp\u003e Even those who don't like rice shochu will surely love it after just one sip.\u003c\/p\u003e\n\n\u003cp\u003e Kyushu is a genuine rice shochu that is perfect for yourself, or as a gift or souvenir. Please give it a try.\u003c\/p\u003e\n\n\u003cp\u003e *About sediment\u003c\/p\u003e\n\n \u003cp\u003eSediment may be found in shochu, but this is a flavor component and does not affect the quality. In order to retain the flavor components, we do not over-filter the product. This is oil contained in the raw rice, so it tends to solidify when the temperature is low and appears to be in large amounts. If you leave it in a warm room temperature, it will dissolve more easily into the shochu. Also, the inside of the brewing barrel is baked, which can result in dark-colored sediment.\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39875139272765,"sku":"al-00002-kyusyu-720ml","price":3400.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/619aeb6ce20300a75bdc97048f0787d8.jpg?v=1699598700"},{"product_id":"ピュアリィオリジナル-自然栽培麦茶-ティーバッグタイプ-10g-20ケ","title":"[Purely Original] Naturally Grown Barley Tea","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePurely's original Kyushu-grown naturally grown barley tea\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e When it comes to drinks that people want to have during hot weather, barley tea is definitely the one.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e It reminds me of my mother making it in the kettle when I was a child.\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003ePurely's original barley tea product, a summer staple, is back in stock this year!\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe barley used is naturally grown two-row barley from Matsumoto Kazuhiro in Fukuoka Prefecture.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e The barley used for barley tea is naturally grown two-row barley by Matsumoto Kazuhiro in Asakura City, Fukuoka Prefecture.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Matsumoto's family has been farming for generations in Asakura City, located in the southeast of Fukuoka Prefecture.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e After going through conventional and organic farming, they have been practicing natural farming since 2007.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e He is also one of the field crop division leaders of the Kyushu Block of the National Natural Farming Promotion Association, and is actively involved in promoting natural farming. \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/67670d08956ad131acc57fdddae56ebb_05242cce-3121-4ef5-98f9-f28f2b5056d6_480x480.jpg?v=1649378430\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Kazuhiro Matsumoto, a producer of naturally grown two-row barley.\u003c\/p\u003e\n\n\u003cp\u003e The naturally grown Sasanishiki rice produced by Matsumoto is extremely popular nationwide, with a long waiting list of people waiting for cancellations.\u003c\/p\u003e\n\n \u003cp\u003eOur naturally grown eggplants, peppers, and potatoes also have many fans.\u003c\/p\u003e\n\n\u003cp\u003e Matsumoto's two-row barley is grown naturally, without the use of any fertilizers or pesticides during the cultivation period.\u003c\/p\u003e\n\n\u003cp\u003e The precious naturally grown two-row barley is an extremely high-quality barley that exudes a rich barley aroma even before it is roasted.\u003c\/p\u003e\n\n\u003cp\u003e Each grain was tightly packed with fruit and felt heavier than it looked.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eThe processing is done by Marubishi, a JAS organic certified factory.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e We asked Marubishi Co., Ltd., which has a factory in Okayama Prefecture, to roast and process the barley tea.\u003c\/p\u003e\n\n\u003cp\u003e Marubishi has been inspected by an organic registration certification agency and has been evaluated as an organic certified factory that meets the organic JAS standards.\u003c\/p\u003e\n\n\u003cp\u003e About 40 staff members use roasting equipment and also work hard to make delicious, flavorful barley tea, one by one by hand. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/eb47aa8cae0f541fc74af7d9e6c16bbb_480x480.jpg?v=1649378494\" alt=\"\"\u003e\u003c\/p\u003e\n\n \u003cp\u003eMarubishi produces high-quality barley tea. Their processing plant is located in the middle of a peaceful rural landscape.\u003c\/p\u003e\n\n\u003cp\u003e The most important aspect of the barley tea manufacturing process is the temperature control during roasting.\u003c\/p\u003e\n\n\u003cp\u003e At Marubishi, the roasting level is adjusted using expert skill depending on the barley variety, season, amount, and condition.\u003c\/p\u003e\n\n\u003cp\u003e The technique is called \"Marubishi Four-Degree Roasting,\" and by slowly roasting the barley using far-infrared rays, we are able to produce barley tea with a rich aroma and a clean flavor with little bitterness.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eIt is caffeine-free and safe for small children and pregnant women.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e This time, we have tea bag type and round grain type available.\u003c\/p\u003e\n\n\u003cp\u003e The tea bag type comes in a pack of 20.\u003cbr\u003e The round grain type comes in a pack of 300g.\u003c\/p\u003e\n\n\u003cp\u003e For tea bag type, place one tea bag in approximately 1.5L of water and store in the refrigerator.\u003c\/p\u003e\n\n \u003cp\u003eDelicious barley tea will be ready in about 3 hours.\u003c\/p\u003e\n\n\u003cp\u003e Adjust the steeping time to get the strength you like.\u003c\/p\u003e\n\n\u003cp\u003e Add 15g of barley tea to about 1L of boiling water and simmer for about 10 minutes.\u003c\/p\u003e\n\n\u003cp\u003e Turn off the heat and let sit until it reaches your desired thickness and then enjoy.\u003c\/p\u003e\n\n\u003cp\u003e Barley tea does not contain caffeine, so it is safe for small children and pregnant women.\u003c\/p\u003e\n\n\u003cp\u003e Enjoy it not only in hot seasons but also as hot barley tea in cooler seasons.\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Tea bag barley tea pack","offer_id":39996836446269,"sku":"pb-00009-subsc-mugitea-10-20","price":842.0,"currency_code":"JPY","in_stock":true},{"title":"Round barley tea pack","offer_id":39996836479037,"sku":"pb-00010-subsc-mugitea-300","price":972.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/3138b5be11e1bb09144bd2898889a8dc.jpg?v=1704683060"},{"product_id":"天草市堤田さん-天草大王鶏モモ肉","title":"Amakusa Daio Chicken Thigh Meat ","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003ctable width=\"100%\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cstrong\u003e※Please check before ordering※\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Amakusa Daio chickens are raised with care, one by one, in spacious areas where their large bodies can roam freely.\u003cbr\u003e Because we are particular about the breeding environment and feed, we are unable to mass-produce them and the amount we can purchase at one time is limited.\u003cbr\u003e \u003cspan data-mce-fragment=\"1\"\u003eWe hope you will understand.\u003c\/span\u003e \u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e[Amakusa Daio, the legendary local chicken that represents Amakusa]\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u0026lt;What is Amakusa Daio?\u0026gt;\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e The Amakusa Daio was bred from the Meiji to Taisho periods, and is one of the largest chickens in Japan, with the largest reaching 90cm in height and weighing 7kg. It was extremely delicious and highly valued as a hotpot in Hakata. However, due to competition from cheaper imported breeds, the number of breeders decreased, and it became extinct in the early Showa period. Kumamoto Prefecture then began restoration efforts in 1992, and 10 years later, the legendary local chicken, the Amakusa Daio, was resurrected. \u003cbr data-mce-fragment=\"1\"\u003eIn Amakusa, the hometown of Amakusa Daio, Amakusa Daio poultry farming was started in December 2004 by four farmers.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u0026lt;Characteristics of meat\u0026gt;\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e This chicken meat has no unpleasant odor, is light, and yet has a great flavor. It is the chicken that became the basis of Hakata Mizutaki, and has excellent qualities as a meat chicken. It is raised for a long period (about three times longer than broilers) to bring out the natural flavor of chicken. The meat has a moderate elasticity, and the fat is of high quality, with no unpleasant odor or greasy feeling.\u003cbr data-mce-fragment=\"1\"\u003e The soup made from the bones is delicious and can be used in a variety of dishes, including hot pot, fried chicken, chicken curry, and mizutaki.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u0026lt;Mr. Tsutsumita's chicken farming focuses on safety and security\u0026gt;\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eAfter leaving his previous job in 2004, he started poultry farming in earnest. He was selected by Kumamoto Prefecture as the first Amakusa Daio breeder in the Amakusa region. He raises about 9,000 Amakusa Daio chickens a year in 14 vast free-range chicken coops, which accounts for about 25% of the total number of chickens in Amakusa.\u003cbr data-mce-fragment=\"1\"\u003e In order to deliver the Amakusa Daio chicken, which is the pride of the local area, to consumers safely and securely, we have obtained JAS certification for local chickens. Based on the JAS law, we strictly manage the traceability of the chicks' backgrounds and rearing methods. Based on the belief that \"if we raise strong chickens, we don't need medicine,\" we feed them feed that does not contain antibiotics throughout the entire rearing period.\u003cbr\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eIn addition, Purely receives special shipments of Amakusa Daio chickens raised on non-GMO (non-genetically modified) feed. Chickens raised in an open chicken coop, exposed to sunlight, are stress-free and resistant to diseases. They are raised for a long period of time, more than 120 days, which is three times longer than usual, before being shipped. Tsutsumida's Amakusa Daio chickens are light yet rich in flavor. The thighs are tough, which is a characteristic of local chickens, but the more you chew them, the more flavor comes out. Recommended for chicken curry, fried chicken, and hot pot dishes.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cstrong\u003e[Points to note when ordering]\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e ①We do not ship refrigerated products due to food hygiene reasons. All products will be shipped frozen in a separate parcel.\u003cbr data-mce-fragment=\"1\"\u003e ②Please note that the content volume may differ slightly from what is indicated due to individual differences.\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n \u003cp data-mce-fragment=\"1\"\u003eThank you for your understanding and we look forward to your order.\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"200g","offer_id":39875636756541,"sku":"ob-00082-kougen-momo-220","price":1310.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/02251513_60373ff4f01e0.jpg?v=1676013370"},{"product_id":"草うしすき焼き-しゃぶしゃぶ用-150g","title":"Kusaushi (for sukiyaki and shabu-shabu) 150g","description":"\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e[Natural pasture grass cattle raised in a mountain village in Aso County by Hiroaki and Shunsuke Ii] \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/60c72937e0d68efbe3d7f4632c42464c_480x480.jpg?v=1649664869\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/60c72937e0d68efbe3d7f4632c42464c_480x480.jpg?v=1649664869\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u0026lt;40 years of passion for Kusaushi\u0026gt;\u003c\/strong\u003e\u003cbr\u003e Ubuyama Village, Aso District, is located at an altitude of 800m. It is here, where the outer rim of Mt. Aso and the foot of Mt. Kuju meet, and where the abundant water of the Ikeyama Spring, known as one of Japan's 100 famous waters, springs forth, that Hiroaki Ii's Ikeyama Ranch is located. He has been passionate about Kusaushi for 40 years. He interacts with the cows almost every day, morning and evening, to raise healthy and delicious Kusaushi. The Kusaushi live in natural pastures and spacious barns, and each and every one of them has a calm face. The sight of the Kusaushi grazing leisurely on the grasslands of Aso has become synonymous with Aso. \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/3dbd031ecb3f4d530cbd116102b37401_480x480.jpg?v=1649664938\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHiroaki Ii and his son-in-law Shunsuke spend every morning and evening interacting with the Kusaushi. \"The Kusaushi are like family members.\" When Ii approached, the Kusaushi came over and began to lick his face happily.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003e \u003cstrong\u003e\u0026lt;Rice is eaten on the Aso prairie\u0026gt;\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/942d5d52f48fa006a4f89e8e0c0df2ef_480x480.jpg?v=1649664993\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Mr. I's grass cows are raised on an abundance of grass and drinking water from the rich Ikeyama water source. No antibiotics or other drugs are used. The grass cows, raised from calf age in the majestic grasslands of Aso and living in spacious cowsheds, are truly stress-free. Their faces are calm and they look very happy. And their fur is simply beautiful. \"Every day, they eat 30-40kg of wild plants and grass in the pasture and walk 3-6km. With parent-child grazing, the calves are used to eating grass even after weaning. They are much healthier than humans (laughs).\" \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/4862dd8af0f7c2c18cebd1226f463305_480x480.jpg?v=1649665077\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIt is said that the average cow's feed is 10% roughage such as straw, and 90% concentrated feed (※1) mainly made up of corn. In this environment, Mr. I practices a high-roughage feeding method (※2) in which the ratio of roughage is increased to 35%. \"Cows are naturally herbivorous animals. Cows that grow up eating a lot of grass in a natural way will have strong stomachs and become healthy.\" After 9 months of age, the grass cows are raised in a cowshed. They are fed silage, which is made by wrapping cut grass in plastic wrap and fermenting it with lactic acid. The only odor in the cowshed is the fermented smell of this silage, and there is no unpleasant odor at all. \"My grass cows don't moo much, do they?\" You say, and it's true. You don't hear them much. In fact, the moo, which is synonymous with cows, is a sign that they are hungry. Mr. I's grass cows always have good quality food, so they are in an environment where they are never hungry. Wow, I'm so envious.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr\u003e\u003cstrong\u003e\u0026lt;Livestock farming that brings happiness to people, cows, and Satoyama\u0026gt;\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/243c1c151531cb2fd006a920e37bbf9a_480x480.jpg?v=1649665138\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eIt is said that the current livestock industry is full of distorted problems. In order to produce delicious and tender marbled meat, cows are fed a lot of concentrated feed and made to become overweight. Overweight cows are what humans would call \"super metabolic syndrome.\" Naturally, they are more susceptible to disease and are unhealthy. For this reason, antibiotics and other drugs are added to the feed. In the first place, most of the feed itself is imported feed that is genetically modified and uses pesticides. It is said that the cows are kept in small barns all their lives, and they become so fat that they can't even stand up on their own. In addition, a large amount of grain is consumed for livestock farming while poverty and hunger continue on a global scale. The environment is destroyed to produce that grain... The \"high-quality marbled beef\" produced in this way is certainly delicious, but it also creates many \"?\"s. Mr. I says, \"I want to raise cows that are not raised for human convenience, but livestock farming that is friendly to people and the environment, where cows can live happily.\" Making grass-fed cows that are friendly to cows, people, and the earth. Grazing the grass cattle on the grasslands of Aso leads to the maintenance and conservation of the grasslands, and contributes to the protection of the Satoyama environment. The sight of grass cattle grazing on the magnificent grasslands of Aso has become a seasonal feature of Kumamoto and Aso, and is a valuable tourist resource.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr\u003e\u003cstrong\u003e\u0026lt;The finest red meat\u0026gt;\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/fc1fd8fd0e625c4ad2bf920173091936_480x480.jpg?v=1649665202\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eMr. Ii also runs a guesthouse and farm restaurant called \"Yama no Sato.\" I stopped by on my way home to try the Kusaushi beef, which is run by Yuri, Hiroaki's daughter and Shunsuke's wife. \"Sorry to keep you waiting!\" he said as he brought out the Kusaushi steak. The thick sirloin beef was dripping with juice, and just looking at it made my mouth water. \"Here we go!\" I took a bite. Silence. The flavor, aroma, and smell were indescribable... I forgot to talk and just ate. Mr. Ii's Kusaushi beef has a strong flavor and sweetness even without any seasoning. It is mainly red and not particularly fatty, but it is extremely soft. And there is no heavy feeling in the stomach after the meal. The taste of the meat, which pursues the flavor of the red meat rather than focusing on the marbling of marbled meat, was so exquisite that it made my whole body scream \"delicious!\" \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/e85a985346b492160b9b28dedfb9f259_480x480.jpg?v=1649665261\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eOver the past 40 years, Mr. I has overcome many hardships and established the current method of fattening grass cattle by feeding them a lot of roughage, and has continued to do so to this day. Mr. I looks at the grass cattle with gentle, loving eyes. Mr. I will continue to raise grass cattle that are truly safe, secure, and healthy, which can only be done in Aso Sanzanmura.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan\u003e*1: A term used to refer to feed given to livestock, as opposed to roughage, and refers to feed that is particularly high in protein and is used in modern livestock farming. It is provided for the purpose of producing marbled and marbled beef.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan\u003e*2: Feed that contains 30% or more roughage in the dry matter intake. By feeding the animal a lot of grass, it is possible to raise the animal in conditions close to nature. The meat is high in red meat and has a light, tasty texture.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003e \u003cstrong\u003e[Points to note when ordering]\u003c\/strong\u003e \u003cbr\u003e\u003cspan\u003eDue to food hygiene reasons, we do not ship refrigerated products. All products will be shipped frozen in a separate parcel. Thank you for your understanding when placing your order.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e \u003cspan\u003eDue to individual differences in the cow and the part of the cow (we use several parts suitable for slicing), the shape of the product you receive may differ slightly each time. However, there is no difference in quality, so please rest assured. Thank you for your understanding before placing your order.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39883062509629,"sku":"ob-00069-i-gfb-sukisyabu-150","price":2013.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/6cfa5bc9fc4c420810db35e693627af7.jpg?v=1676013516"},{"product_id":"井博明さんの草うし焼き肉用-150g","title":"Kusaushi (for yakiniku) 150g ","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e[Natural pasture grass cattle raised in a mountain village in Aso County by Hiroaki and Shunsuke Ii] \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/60c72937e0d68efbe3d7f4632c42464c_480x480.jpg?v=1649664869\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/60c72937e0d68efbe3d7f4632c42464c_480x480.jpg?v=1649664869\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u0026lt;40 years of passion for Kusaushi\u0026gt;\u003c\/strong\u003e\u003cbr\u003e Ubuyama Village, Aso District, is located at an altitude of 800m. It is here, where the outer rim of Mt. Aso and the foot of Mt. Kuju meet, and where the abundant water of the Ikeyama Spring, known as one of Japan's 100 famous waters, springs forth, that Hiroaki Ii's Ikeyama Ranch is located. He has been passionate about Kusaushi for 40 years. He interacts with the cows almost every day, morning and evening, to raise healthy and delicious Kusaushi. The Kusaushi live in natural pastures and spacious barns, and each and every one of them has a calm face. The sight of the Kusaushi grazing leisurely on the grasslands of Aso has become synonymous with Aso. \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/3dbd031ecb3f4d530cbd116102b37401_480x480.jpg?v=1649664938\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHiroaki Ii and his son-in-law Shunsuke spend every morning and evening interacting with the Kusaushi. \"The Kusaushi are like family members.\" When Ii approached, the Kusaushi came over and began to lick his face happily.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003e \u003cstrong\u003e\u0026lt;Rice is eaten on the Aso prairie\u0026gt;\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/942d5d52f48fa006a4f89e8e0c0df2ef_480x480.jpg?v=1649664993\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Mr. I's grass cows are raised on an abundance of grass and drinking water from the rich Ikeyama water source. No antibiotics or other drugs are used. The grass cows, raised from calf age in the majestic grasslands of Aso and living in spacious cowsheds, are truly stress-free. Their faces are calm and they look very happy. And their fur is simply beautiful. \"Every day, they eat 30-40kg of wild plants and grass in the pasture and walk 3-6km. With parent-child grazing, the calves are used to eating grass even after weaning. They are much healthier than humans (laughs).\" \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/4862dd8af0f7c2c18cebd1226f463305_480x480.jpg?v=1649665077\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIt is said that the average cow's feed is 10% roughage such as straw, and 90% concentrated feed (※1) mainly made up of corn. In this environment, Mr. I practices a high-roughage feeding method (※2) in which the ratio of roughage is increased to 35%. \"Cows are naturally herbivorous animals. Cows that grow up eating a lot of grass in a natural way will have strong stomachs and become healthy.\" After 9 months of age, the grass cows are raised in a cowshed. They are fed silage, which is made by wrapping cut grass in plastic wrap and fermenting it with lactic acid. The only odor in the cowshed is the fermented smell of this silage, and there is no unpleasant odor at all. \"My grass cows don't moo much, do they?\" You say, and it's true. You don't hear them much. In fact, the moo, which is synonymous with cows, is a sign that they are hungry. Mr. I's grass cows always have good quality food, so they are in an environment where they are never hungry. Wow, I'm so envious.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr\u003e\u003cstrong\u003e\u0026lt;Livestock farming that brings happiness to people, cows, and Satoyama\u0026gt;\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/243c1c151531cb2fd006a920e37bbf9a_480x480.jpg?v=1649665138\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eIt is said that the current livestock industry is full of distorted problems. In order to produce delicious and tender marbled meat, cows are fed a lot of concentrated feed and made to become overweight. Overweight cows are what humans would call \"super metabolic syndrome.\" Naturally, they are more susceptible to disease and are unhealthy. For this reason, antibiotics and other drugs are added to the feed. In the first place, most of the feed itself is imported feed that is genetically modified and uses pesticides. It is said that the cows are kept in small barns all their lives, and they become so fat that they can't even stand up on their own. In addition, a large amount of grain is consumed for livestock farming while poverty and hunger continue on a global scale. The environment is destroyed to produce that grain... The \"high-quality marbled beef\" produced in this way is certainly delicious, but it also creates many \"?\"s. Mr. I says, \"I want to raise cows that are not raised for human convenience, but livestock farming that is friendly to people and the environment, where the cows can live happily.\" Making grass-fed cows that are friendly to both cows, people, and the earth. Grazing the grass cattle on the grasslands of Aso leads to the maintenance and conservation of the grasslands, and contributes to the protection of the Satoyama environment. The sight of grass cattle grazing on the magnificent grasslands of Aso has become a seasonal feature of Kumamoto and Aso, and is a valuable tourist resource.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr\u003e\u003cstrong\u003e\u0026lt;The finest red meat\u0026gt;\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/fc1fd8fd0e625c4ad2bf920173091936_480x480.jpg?v=1649665202\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eMr. Ii also runs a guesthouse and farm restaurant called \"Yama no Sato.\" I stopped by on my way home to try the Kusaushi beef, which is run by Yuri, Hiroaki's daughter and Shunsuke's wife. \"Sorry to keep you waiting!\" he said as he brought out the Kusaushi steak. The thick sirloin beef was dripping with juice, and just looking at it made my mouth water. \"Here we go!\" I took a bite. Silence. The flavor, aroma, and smell were indescribable... I forgot to talk and just ate. Mr. Ii's Kusaushi beef has a strong flavor and sweetness even without any seasoning. It is mainly red and not particularly fatty, but it is extremely soft. And there is no heavy feeling in the stomach after the meal. The taste of the meat, which pursues the flavor of the red meat rather than focusing on the marbling of marbled meat, was so exquisite that it made my whole body scream \"delicious!\" \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/e85a985346b492160b9b28dedfb9f259_480x480.jpg?v=1649665261\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eOver the past 40 years, Mr. I has overcome many hardships and established the current method of fattening grass cattle by feeding them a lot of roughage, and has continued to do so to this day. Mr. I looks at the grass cattle with gentle, loving eyes. Mr. I will continue to raise grass cattle that are truly safe, secure, and healthy, which can only be done in Aso Sanzanmura.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan\u003e*1: A term used to refer to feed given to livestock, as opposed to roughage, and is used in modern livestock farming to refer to feed that is particularly high in protein. It is provided for the purpose of producing marbled and marbled beef.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan\u003e*2: Feed that contains 30% or more roughage in the dry matter intake. By feeding the animal a lot of grass, it is possible to raise the animal in conditions close to nature. The meat is high in red meat and has a light, tasty texture.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003e \u003cstrong\u003e[Points to note when ordering]\u003c\/strong\u003e \u003cbr\u003e\u003cspan\u003eDue to food hygiene reasons, we do not ship refrigerated products. All products will be shipped frozen in a separate parcel. Thank you for your understanding when placing your order.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e \u003cspan\u003eDue to individual differences in the cow and the part of the cow (we use several parts suitable for slicing), the shape of the product you receive may differ slightly each time. However, there is no difference in quality, so please rest assured. Thank you for your understanding before placing your order.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/61e86cafd397cdfa07a3ccd8dd36e8ea_480x480.jpg?v=1649666731\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/694707a516d8bcc040a9f0ad57c56a78_480x480.jpg?v=1649666743\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/694707a516d8bcc040a9f0ad57c56a78_480x480.jpg?v=1649666743\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/2f5562576cda43dc4fe532a6ec59b1df_480x480.jpg?v=1649666761\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/2f5562576cda43dc4fe532a6ec59b1df_480x480.jpg?v=1649666761\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39883147214909,"sku":"ob-00068-i-gfb-yaki-1500","price":2013.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/858fef58e450ebe034a11d995e052f13.jpg?v=1676012779"},{"product_id":"井博明さんの草うし小間切れ-150g","title":"Kusaushi (cut into small pieces) 150g ","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003ctable width=\"100%\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\u003cbr\u003e\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e[Natural pasture grass cattle raised in a mountain village in Aso County by Hiroaki and Shunsuke Ii] \u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/60c72937e0d68efbe3d7f4632c42464c_480x480.jpg?v=1649664869\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/60c72937e0d68efbe3d7f4632c42464c_480x480.jpg?v=1649664869\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u0026lt;40 years of passion for Kusaushi\u0026gt;\u003c\/strong\u003e \u003cbr\u003eUbuyama Village, Aso District, is located at an altitude of 800m. It is here, where the outer rim of Mt. Aso and the foot of Mt. Kuju meet, and where the abundant waters of the Ikeyama Spring, known as one of Japan's 100 Best Waters, spring forth, that Hiroaki Ii's Ikeyama Ranch is located. He has been passionate about Kusaushi for 40 years. He interacts with the cows almost every day, morning and evening, to raise healthy and delicious Kusaushi. The Kusaushi live in natural pastures and spacious barns, and each and every one of them has a calm face. The sight of the Kusaushi grazing leisurely on the grasslands of Aso has become synonymous with Aso. \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/3dbd031ecb3f4d530cbd116102b37401_480x480.jpg?v=1649664938\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eHiroaki Ii and his son-in-law Shunsuke spend every morning and evening interacting with the Kusaushi. \"The Kusaushi are like family members.\" When Ii approached, the Kusaushi came over and began to lick his face happily.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003e \u003cstrong\u003e\u0026lt;Rice is eaten on the Aso prairie\u0026gt;\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/942d5d52f48fa006a4f89e8e0c0df2ef_480x480.jpg?v=1649664993\" alt=\"\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eMr. I's grass cows are raised on an abundance of grass and drinking water from the rich Ikeyama water source. No antibiotics or other drugs are used. The grass cows, raised from calf age in the majestic grasslands of Aso and living in spacious cowsheds, are truly stress-free. Their faces are calm and they look very happy. And their fur is simply beautiful. \"Every day, they eat 30-40kg of wild plants and grass in the pasture and walk 3-6km. With parent-child grazing, the calves are used to eating grass even after weaning. They are much healthier than humans (laughs).\" \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/4862dd8af0f7c2c18cebd1226f463305_480x480.jpg?v=1649665077\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIt is said that the average cow's feed is 10% roughage such as straw, and 90% concentrated feed (※1) mainly made up of corn. In this environment, Mr. I practices a high-roughage feeding method (※2) in which the ratio of roughage is increased to 35%. \"Cows are naturally herbivorous animals. Cows that grow up eating a lot of grass in a natural way will have strong stomachs and become healthy.\" After 9 months of age, the grass cows are raised in a cowshed. They are fed silage, which is made by wrapping cut grass in plastic wrap and fermenting it with lactic acid. The only odor in the cowshed is the fermented smell of this silage, and there is no unpleasant odor at all. \"My grass cows don't moo much, do they?\" You say, and it's true. You don't hear them much. In fact, the moo, which is synonymous with cows, is a sign that they are hungry. Mr. I's grass cows always have good quality food, so they are in an environment where they are never hungry. Wow, I'm so envious.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr\u003e\u003cstrong\u003e\u0026lt;Livestock farming that brings happiness to people, cows, and Satoyama\u0026gt;\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/243c1c151531cb2fd006a920e37bbf9a_480x480.jpg?v=1649665138\" alt=\"\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eIt is said that the current livestock industry is full of distorted problems. In order to produce delicious and tender marbled meat, cows are fed a lot of concentrated feed and made to become overweight. Overweight cows are what humans would call \"super metabolic syndrome.\" Naturally, they are more susceptible to disease and are unhealthy. For this reason, antibiotics and other drugs are added to the feed. In the first place, most of the feed itself is imported feed that is genetically modified and uses pesticides. It is said that the cows are kept in small barns all their lives, and they become so fat that they can't even stand up on their own. In addition, a large amount of grain is consumed for livestock farming while poverty and hunger continue on a global scale. The environment is destroyed to produce that grain... The \"high-quality marbled beef\" produced in this way is certainly delicious, but it also creates many \"?\"s. Mr. I says, \"I want to raise cows that are not raised for human convenience, but livestock farming that is friendly to people and the environment, where cows can live happily.\" Making grass-fed cows that are friendly to cows, people, and the earth. Grazing the grass cattle on the grasslands of Aso leads to the maintenance and conservation of the grasslands, and contributes to the protection of the Satoyama environment. The sight of grass cattle grazing on the magnificent grasslands of Aso has become a seasonal feature of Kumamoto and Aso, and is a valuable tourist resource.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cbr\u003e\u003cstrong\u003e\u0026lt;The finest red meat\u0026gt;\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/fc1fd8fd0e625c4ad2bf920173091936_480x480.jpg?v=1649665202\" alt=\"\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eMr. Ii also runs a guesthouse and farm restaurant called \"Yama no Sato.\" I stopped by on my way home to try the Kusaushi beef, which is run by Yuri, Hiroaki's daughter and Shunsuke's wife. \"Sorry to keep you waiting!\" he said, as he brought out the Kusaushi steak. The thick sirloin beef was dripping with juice, and just looking at it made my mouth water. \"Here we go!\" I took a bite. Silence. The flavor, aroma, and smell were indescribable... I forgot to talk and just ate. Mr. Ii's Kusaushi beef has a strong flavor and sweetness even without any seasoning. It is mainly red and not particularly fatty, but it is extremely soft. And there is no heavy feeling in the stomach after the meal. The taste of the meat, which pursues the flavor of the red meat rather than focusing on the marbling of marbled meat, was so exquisite that it made my whole body scream \"delicious!\" \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/e85a985346b492160b9b28dedfb9f259_480x480.jpg?v=1649665261\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eOver the past 40 years, Mr. I has overcome many hardships and established the current method of fattening grass cattle by feeding them a lot of roughage, and has continued to do so to this day. Mr. I looks at the grass cattle with gentle, loving eyes. Mr. I will continue to raise grass cattle that are truly safe, secure, and healthy, which can only be done in Aso Sanzanmura.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan\u003e*1: A term used to refer to feed given to livestock, as opposed to roughage, and is used in modern livestock farming to refer to feed that is particularly high in protein. It is provided for the purpose of producing marbled and marbled beef.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan\u003e*2: Feed that contains 30% or more roughage in the dry matter intake. By feeding the animal a lot of grass, it is possible to raise the animal in conditions close to nature. The meat is high in red meat and has a light, tasty texture.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003e \u003cstrong\u003e[Points to note when ordering]\u003c\/strong\u003e \u003cbr\u003e\u003cspan\u003eDue to food hygiene reasons, we do not ship refrigerated products. All products will be shipped frozen in a separate parcel. Thank you for your understanding when placing your order.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e \u003cspan\u003eDue to individual differences in the cow and the part of the cow (we use several parts suitable for slicing), the shape of the product you receive may differ slightly each time. However, there is no difference in quality, so please rest assured. Thank you for your understanding before placing your order.\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39883150688317,"sku":"ob-00067-i-gfb-koma-150","price":792.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/f37397aa9326e0384a58a3df3c804897.jpg?v=1676013560"},{"product_id":"天草市堤田さん-天草大王鶏ササミ-120g","title":"Amakusa Daio Chicken Fillet Approx. 100g ","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003ctable width=\"100%\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cstrong\u003e※Please check before ordering※\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Amakusa Daio chickens are raised with care, one by one, in spacious areas where their large bodies can roam freely.\u003cbr\u003e Because we are particular about the breeding environment and feed, we cannot mass-produce it and the amount we can purchase at one time is limited. Since it is a rare cut and only a small amount can be obtained from one bird, we currently limit purchases to two pieces per person.\u003cbr\u003e We hope you will understand this and purchase our product.\u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e[Amakusa Daio, the legendary local chicken that represents Amakusa]\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u0026lt;What is Amakusa Daio?\u0026gt;\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eThe Amakusa Daio was bred from the Meiji to Taisho periods, and is one of the largest chickens in Japan, with the largest reaching 90cm in height and weighing 7kg. It was extremely delicious and highly valued as a hotpot in Hakata. However, due to competition from cheaper imported breeds, the number of breeders decreased, and it became extinct in the early Showa period. Kumamoto Prefecture then began restoring it in 1992, and 10 years later, the legendary local chicken, the Amakusa Daio, was resurrected.\u003cbr data-mce-fragment=\"1\"\u003e In Amakusa, the hometown of Amakusa Daio, Amakusa Daio poultry farming was started in December 2004 by four farmers.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u0026lt;Characteristics of meat\u0026gt;\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e This chicken meat has no unpleasant odor, is light, and yet has a great flavor. It is the chicken that became the basis of Hakata Mizutaki, and has excellent qualities as a meat chicken. It is raised for a long period (about three times longer than broilers) to bring out the natural flavor of chicken. The meat has a moderate elasticity, and the fat is of high quality, with no unpleasant odor or greasy feeling. \u003cbr data-mce-fragment=\"1\"\u003eThe soup made from the bones is delicious and can be used in a variety of dishes, including hot pot, fried chicken, chicken curry, and mizutaki.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u0026lt;Mr. Tsutsumita's chicken farming focuses on safety and security\u0026gt;\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e After leaving his previous job in 2004, he started poultry farming in earnest. He was selected by Kumamoto Prefecture as the first Amakusa Daio breeder in the Amakusa region. He raises about 9,000 Amakusa Daio chickens per year in 14 vast free-range chicken coops, which accounts for about 25% of the total number of chickens in Amakusa.\u003cbr data-mce-fragment=\"1\"\u003e In order to deliver the Amakusa Daio chicken, which is the pride of the local area, to consumers safely and securely, we have obtained JAS certification for local chickens. Based on the JAS law, we strictly manage the traceability of the chicks' backgrounds and rearing methods. Based on the belief that \"if we raise strong chickens, we don't need medicine,\" we feed them feed that does not contain antibiotics throughout the entire rearing period.\u003cbr\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eIn addition, Purely receives special shipments of Amakusa Daio chickens raised on non-GMO (non-genetically modified) feed. Chickens raised in an open chicken coop, exposed to sunlight, are stress-free and resistant to diseases. They are raised for a long period of time, more than 120 days, which is three times longer than usual, before being shipped. Tsutsumida's Amakusa Daio chickens are light yet rich in flavor. The thighs are tough, which is a characteristic of local chickens, but the more you chew them, the more flavor comes out. Recommended for chicken curry, fried chicken, and hot pot dishes.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cstrong\u003e[Points to note when ordering]\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e ①We do not ship refrigerated products due to food hygiene reasons. All products will be shipped frozen in a separate parcel.\u003cbr data-mce-fragment=\"1\"\u003e ②Please note that the content volume may differ slightly from what is indicated due to individual differences. \u003cbr\u003e③Because this is a rare cut and only a small amount can be obtained from one bird, we currently limit purchases to two items per person.\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e Thank you for your understanding and we look forward to your order.\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39890585780285,"sku":"ob-00085-kougen-sasami-120","price":425.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/09554dca93c6aabba3ca413f1d557df9.jpg?v=1676013198"},{"product_id":"発酵遺産-三好基晴-河名秀郎","title":"Fermentation Heritage: Motoharu Miyoshi and Hideo Kawana ","description":"\u003ctable width=\"100%\" data-mce-fragment=\"1\"\u003e\n\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\n\u003ctr data-mce-fragment=\"1\"\u003e\n\n\u003ctd data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\n \u003cspan data-mce-fragment=\"1\"\u003eWe will also include it in your orders for vegetables and processed foods.\u003c\/span\u003e \n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"c-w940--p\"\u003e\u003cform action=\"https:\/\/www.nh-purelyshop.com\/products\/detail.php?\" method=\"post\" id=\"form1\" name=\"form1\"\u003e\n\n\u003cdiv class=\"c-w700--p c-mt40\"\u003e\n\n\u003cdiv class=\"p-product-single-detail\"\u003e\n\n\u003cdiv class=\"main_comment\"\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003e\"Fermentation Heritage\" Naturally fermented foods\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan\u003e \u003c\/span\u003eIntroduction\u003c\/p\u003e\n\n\u003cp\u003e Motoharu Miyoshi\u003c\/p\u003e\n\n\u003cp\u003e Washoku has been recognized as a World Heritage, and fermented foods such as miso, soy sauce, and sake have begun to attract attention overseas.\u003c\/p\u003e\n\n\u003cp\u003e However, most fermented foods use pure cultures of fermentation bacteria such as koji mold, yeast, and natto bacteria, which have been genetically manipulated or chemically artificially cultivated.\u003c\/p\u003e\n\n \u003cp\u003eSo, I wanted to revive natural fermented foods made using traditional Japanese methods, and for the past 25 years I have been working on this. I have named these fermented foods made using skillful techniques using natural bacteria \"Fermentation Heritage.\"\u003c\/p\u003e\n\n\u003cp\u003e Fortunately, we were able to get the cooperation and collaboration we needed from Mr. Hideo Kawana, the president of Natural Harmony, to help supply the naturally grown agricultural products that are essential to our fermentation heritage.\u003c\/p\u003e\n\n\u003cp\u003e Also, meeting brewers who were passionate about reviving fermentation heritage was a great support.\u003c\/p\u003e\n\n\u003cp\u003e We hope that fermentation heritage will be recognized as an original ingredient of Japanese cuisine, registered as a World Heritage Site, and recognized as a World Fermentation Heritage.\u003c\/p\u003e\n\n\u003cp\u003e I hope that more people will seek out fermentation heritage and that the number of artisans creating fermentation heritage will increase.\u003c\/p\u003e\n\n \u003cp\u003eWe believe that the fermented foods in this book, \"Fermentation Heritage,\" are \"champions of commitment\" that are as particular about safety as they are about taste.\u003c\/p\u003e\n\n\u003cp\u003e If there is a more elaborate fermented food than this, please give it a try. If it beats it, I will recommend it as the new champion.\u003c\/p\u003e\n\n\u003cp\u003e Hideo Kawana\u003c\/p\u003e\n\n\u003cp\u003e Why are the trees in the mountains and the grasslands not affected by disease or insects?\u003c\/p\u003e\n\n\u003cp\u003e On the other hand, why are plants that humans grow, such as vegetables and rice, so susceptible to disease and insects and require so much reliance on chemicals?\u003c\/p\u003e\n\n\u003cp\u003e What exactly is the difference between these two?\u003c\/p\u003e\n\n\u003cp\u003e There must be a reason why some people get sick or get infected with insects, and why others don't get sick.\u003c\/p\u003e\n\n\u003cp\u003e Through the farming method known as natural cultivation, I have come to understand these differences and their mysteries, and have discovered that they apply not only to the plant world but also to humans.\u003c\/p\u003e\n\n \u003cp\u003eNow, 40 years have passed since I began pursuing a view of life and a way of living that is in harmony with nature, and I cannot help but feel that humans are a miniature version of the natural world, or even the Earth.\u003c\/p\u003e\n\n\u003cp\u003e On the earth, there are soil bacteria that are suited to the conditions of the soil, and on humans, there are normal bacteria and intestinal bacteria that are suited to each person's conditions.\u003c\/p\u003e\n\n\u003cp\u003e And they work day and night to maintain harmony between the Earth, the natural world, and humanity.\u003c\/p\u003e\n\n\u003cp\u003e One manifestation of the activities of these bacteria is the fermentation heritage that is the theme of this article.\u003c\/p\u003e\n\n\u003cp\u003e We hope that you will be able to sense the workings of life through the exquisite harmony of natural ingredients and natural bacteria.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e Chapter 1 Fermentation bacteria and fermented foods\u003c\/p\u003e\n\n\u003cp\u003e Chapter 2 The Essence of Natural Cultivation\u003c\/p\u003e\n\n\u003cp\u003e Chapter 3 Fermented Foods: A Heritage of Fermentation\u003c\/p\u003e\n\n\u003cp\u003e Chapter 4 In Search of Fermentation Heritage\u003c\/p\u003e\n\n\u003cp\u003e Chapter 5 Health diseases\u003c\/p\u003e\n\n\u003cp\u003e That's all. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/form\u003e\u003c\/div\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39892459192381,"sku":"bk-00002-hakkoisan","price":1980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/5ed0fe2aba6a5b4a4fb2a556602c3c65.jpg?v=1683941823"},{"product_id":"新型コロナとがん-三好基晴","title":"COVID-19 and Cancer Motoharu Miyoshi ","description":"\u003ctable data-mce-fragment=\"1\" width=\"100%\"\u003e\n\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\n\u003ctr data-mce-fragment=\"1\"\u003e\n\n\u003ctd data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eWe will also include it in your orders for vegetables and processed foods.\u003c\/span\u003e \n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"c-w940--p\"\u003e\u003cform name=\"form1\" id=\"form1\" method=\"post\" action=\"https:\/\/www.nh-purelyshop.com\/products\/detail.php?\"\u003e\n\n\u003cdiv class=\"c-w700--p c-mt40\"\u003e\n\n\u003cdiv class=\"p-product-single-detail\"\u003e\n\n\u003cdiv class=\"main_comment\"\u003e\n\n\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cdiv data-mce-fragment=\"1\" class=\"c-w940--p\"\u003e\n\n\u003cdiv data-mce-fragment=\"1\" class=\"c-w700--p c-mt40\"\u003e\n\n\u003cdiv data-mce-fragment=\"1\" class=\"p-product-single-detail\"\u003e\n\n\u003cdiv data-mce-fragment=\"1\" class=\"main_comment\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"COVID-19 and Cancer\" Infection control disease is more frightening than COVID-19 Cancer treatment is more frightening than cancer\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e A new book by Professor Miyoshi Motoharu will be available for purchase at Purely Pre-release.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Introduction\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e In February 2020, just as the manuscript on the current state of cancer treatment was nearing completion, the COVID-19 pandemic began to spread.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e I felt that it was necessary to convey the true nature of COVID-19, so I decided to publish a book titled \"COVID-19 and Cancer.\"\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Cancer and COVID-19 are separate diseases, and one might think there is little connection between them, but connections can be seen in the mechanisms of onset, medical systems, and historical trends.\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eI think there will be a lot of things about cancer and COVID-19 that you have never heard before, or that are the opposite of what you've heard before.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e However, our comments are based not just on personal opinion but on legitimate medical science, and depending on the content we make inquiries to the Ministry of Health, Labor and Welfare, the National Cancer Center, etc.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Chapter 1: COVID-19 and immunity\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Chapter 2: COVID-19 and influenza\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Chapter 3: Drugs make COVID-19 worse\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Chapter 4: Bacteria Strike Back\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Chapter 5 PCR testing creates misfortune\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Chapter 6: COVID-19 infection is damaging our minds and bodies\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Chapter 7 Cancer does not necessarily progress and lead to death\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Chapter 8 Cancer cannot be cured even if it is detected and treated early\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Chapter 9 Anticancer drugs are scarier than cancer\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Chapter 10 Surgery does not cure cancer\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Chapter 11 End-of-life care for cancer\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Chapter 12 COVID-19 and Cancer\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Chapter 13 Health Diseases\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Chapter 14 Natural Cultivation and Fermentation Heritage\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e That's all. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/form\u003e\u003c\/div\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39892459814973,"sku":"bk-00001-miyoshi-covid19","price":2200.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/77491c7a9a0d7cedfe1dd595233f376a.jpg?v=1683941842"},{"product_id":"no-pesticides-or-fertilizers-frozen-blueberries","title":"1kg of frozen blueberries grown without pesticides or fertilizers ","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cdiv data-mce-fragment=\"1\" class=\"c-w940--p c-mt35\"\u003e\n\n\u003cdiv data-mce-fragment=\"1\" class=\"p-product-single-info\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e*We are sorry, but we are not selling fresh blueberries this year. Thank you for your understanding.\u003c\/p\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e\n\n \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFrozen blueberries grown\u003c\/span\u003e\u003c\/strong\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ewithout pesticides or fertilizers by Hirose of Nishihara Village, Kumamoto Prefecture\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\n\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis time we will be selling very rare blueberries in limited quantities.\u003cbr\u003e Please be sure to purchase as soon as possible.\u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2017\/07\/21a52e50fde143238a00dbfadd0cac6b.jpg\" alt=\"Fertilizer-free, pesticide-free, organic, naturally grown blueberries by Hirose, Nishihara Village, Kumamoto Prefecture\" data-mce-src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2017\/07\/21a52e50fde143238a00dbfadd0cac6b.jpg\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHirose Blueberry Farm, nestled in a land rich in nature\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv data-mce-fragment=\"1\" class=\"c-w700--p c-mt40\"\u003e\n\n\u003cdiv data-mce-fragment=\"1\" class=\"p-product-single-detail\"\u003e\n\n\u003cdiv data-mce-fragment=\"1\" class=\"main_comment\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Nishihara Village, Kumamoto Prefecture, where Hirose Blueberry Farm is located, is a naturally rich area located on the east side of the Five Mountains of Aso.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Rice fields and dairy farms are thriving, and there are also many cafes and restaurants that use the produce grown on the land. Mr. Hirose originally ran a \"B\u0026amp;B and blueberry tourist farm,\" but after it was partially destroyed in the 2016 Kumamoto earthquake, he only grew blueberries for a while.\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eNow, in between his busy schedule, he also runs a rental villa, saying, \"I have the building that my father had partially built, so I can use it.\"\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2021\/06\/57104ea76b8216782fcc0d65336f8fa0.jpg\" alt=\"Fertilizer-free, pesticide-free, organic, naturally grown blueberry farm in Nishihara Village, Kumamoto Prefecture\" data-mce-src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2021\/06\/57104ea76b8216782fcc0d65336f8fa0.jpg\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eThese blueberries are domestically grown without the use of any pesticides or fertilizers.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2021\/06\/db3e785f5ce695889da086faf07d9f5a.jpg\" alt=\"Fertilizer-free, pesticide-free, organic, naturally grown blueberry farm in Nishihara Village, Kumamoto Prefecture\" data-mce-src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2021\/06\/db3e785f5ce695889da086faf07d9f5a.jpg\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eBlueberry trees line the vast land\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe value hand-picking and hand-selecting\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003eWhen I visited in late June 2021, the fruit was just beginning to turn color.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Like all crops last year, blueberries seem to have grown about a month faster than normal.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Among the young pink berries there were also some ripe purple berries.\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eStrong winds during the \"flowering season\" which produces the fruit resulted in few fruits being produced, and having witnessed this myself, I was impressed by the way the fruit grew.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e There were many large berries on the ground, and we had the luxury of having the experience of harvesting them ourselves.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e The staff, who were visiting for the first time, were taught how to pick the fruit by Hirose, and then got to work... We had a lot of fun, but in reality, at the height of the harvest, they have to do this work all day long in the scorching heat and rain.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Most of the work is done by one person, so even if you work all day it is difficult to harvest a large amount. \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2021\/06\/e4c234a04b8d50a197c979d3753ad70b.jpg\" alt=\"Hand-picking and hand-selection are important\" data-mce-src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2021\/06\/e4c234a04b8d50a197c979d3753ad70b.jpg\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eEach and every grain is carefully picked and hand-selected by Hirose.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2021\/06\/c9310af513073ca82631f599cdbb777e.jpg\" alt=\"Several varieties are planted\" data-mce-src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2021\/06\/c9310af513073ca82631f599cdbb777e.jpg\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eSometimes several varieties are planted side by side.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Did you know there are two types?\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eIn addition, Hirose hand-selects each and every blueberry he picks.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e When it comes to shipping the raw produce, \"we have to be careful about the order in which we pack it so that it fits neatly,\" he says.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Of course, the ones to be frozen are hand-selected one by one before being frozen.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Because it is not made by machine, it takes a lot of time, but I believe that it is because it is made by hand that each and every grain can be delivered without being crushed, and I felt a strong desire to cherish Hirose's desire to continue making things by hand, because \"I don't want the people who receive them to be disappointed.\" \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHirose's thoughts on the blueberry farm\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eThe blueberry farm is about 5 tan in size. It is so large that at a glance you can't even see the trees in the back, and the berries are lined up so close together.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e The business started about 35 years ago when her father-in-law inherited it from a neighbor, and has continued to this day. However, because blueberries were cultivated at a time when they were not yet common, Hirose, who came to live with her husband, witnessed the family's struggle to find a buyer.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e These are trees that my father-in-law has protected through overcoming these hardships, and also through the difficulties of cultivating them without relying on fertilizer or pesticides.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e Currently, Hirose does most of the work by herself, and it is hard to manage the vast blueberry farm, but it was wonderful when she said with a smile, \"For now, I'm enjoying these two busy months, thinking of them as a summer event.\"\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003eFor Hirose, the blueberry farm is \"something irreplaceable that I want to continue to protect.\" His words were filled with so much emotion, such as thoughts, gratitude, hardships, and joys, and they really struck a chord with me.\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2021\/06\/673491af6619653a8a9e97d2d2d26454.jpg\" alt=\"Hirose-san has a lovely smile\" data-mce-src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2021\/06\/673491af6619653a8a9e97d2d2d26454.jpg\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eSecond from the left is Hirose-san with a lovely smile.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"1kg","offer_id":42422164193341,"sku":"ss-00309-hirose-blueberry-1k","price":3800.0,"currency_code":"JPY","in_stock":true},{"title":"3kg（5％OFF）","offer_id":43312765239357,"sku":"ss-hirose-blueberry-3k","price":10830.0,"currency_code":"JPY","in_stock":true},{"title":"5kg（10%OFF）","offer_id":42422164226109,"sku":"ss-00309-hirose-blueberry-5k","price":17100.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/1ca890e3d37836ce432b9530de575185_62284ede-eda4-4f0e-92ee-9a65fc826b00.jpg?v=1658586168"},{"product_id":"送料無料-自然栽培野菜お試しセット-8品目","title":"\u0026lt;First-time only, free shipping\u0026gt; *Please enter \"trial set\" in the coupon code. Naturally grown vegetable trial set, 8 items ","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cdiv class=\"c-w940--p c-mt35\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"p-product-single-info\" data-mce-fragment=\"1\"\u003e\n\n\u003cp\u003e This offer is limited to first-time users of the Roots Purely Online Store.\u003c\/p\u003e\n\n\u003cp\u003e Thank you for your understanding.\u003c\/p\u003e\n\n\u003ctable width=\"100%\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e*Please read before adding to cart*\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: #ff2a00; text-decoration: underline;\"\u003ePlease enter \"trial set\" as the coupon code.\u003c\/span\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan style=\"color: #ff2a00; text-decoration: underline;\"\u003eBy following the steps above, your order will automatically be shipped free of charge.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\n\u003cdiv class=\"c-w940--p c-mt35\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"p-product-single-info\" data-mce-fragment=\"1\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e①This product is only available for first-time purchases.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e②Please note that this item cannot be purchased in conjunction with other items.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cstrong data-mce-fragment=\"1\"\u003e3) For customers with chemical sensitivity, we will package the item separately from the regular packaging. Please note this in the comments section or contact us.\u003c\/strong\u003e \n\n\u003c\/div\u003e\n\n\u003cdiv class=\"p-product-single-info\" data-mce-fragment=\"1\"\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n \u003cp data-mce-fragment=\"1\"\u003eProduct photos are for illustrative purposes only. Items may change depending on availability. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e\n\n\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e\n\n\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe deliver naturally grown vegetables\u003c\/span\u003e\u003c\/strong\u003e \n\n\u003c\/h2\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"c-w700--p c-mt40\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"p-product-single-detail\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"main_comment\" data-mce-fragment=\"1\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e The weather gets colder day by day, making the environment more hostile for vegetables.\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e However, it is precisely because they are exposed to the cold that they are able to store more nutrients and grow vegetables that can withstand the cold.\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e The nutrients contained in vegetables will be different if you eat them in their natural season than if you grow them out of season.\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e Seasonal foods contain many of the nutrients that our bodies tend to lack during that season, making our bodies stronger.\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n \u003cp data-mce-fragment=\"1\"\u003eWe believe that by eating naturally grown vegetables and rice, you can support the people who produce them, protect the land, and care for the global environment, all of which are wonderful thoughts about wanting to leave something behind for the future and living in harmony with the environment. First of all, why not try this trial set and experience the deliciousness that will make you want to eat it again and again? \u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTry this Kyushu Naturally Grown Vegetable Set of 8\u003c\/span\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2021\/12\/DSC_5104.jpg\" alt=\"I want to eat with you: A trial set of 8 naturally grown vegetables\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2021\/12\/DSC_5104.jpg\"\u003e\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e A well-balanced combination of seasonal vegetables grown naturally in Kyushu (without the use of pesticides or fertilizers). Contains 8 different items, and can be used with meat or fish to make 4-5 dishes.\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRoots Purely's Commitment\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n \u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e[Vegetables]\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eThe vegetables we purchase directly from farmers all over Kyushu are mainly grown using natural farming methods (without the use of fertilizers or pesticides), and we also sell some organically grown vegetables.\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e We are the ones who actually sell the vegetables and rice, and we have seen the fields and the soil and had many conversations with the farmers, so not only can we deliver them with confidence, but we also check each item ourselves and pack it by hand right up until the moment it is delivered.\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e With the exception of a few seeds, the crop is grown using \"home-seeding,\" where farmers collect the seeds every year.\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e And there's one more thing I want to talk about - the soil. If the soil, the foundation for growth, is healthy, the seeds will grow into healthy seedlings, which will then thrive and grow into tasty, vibrant crops.\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n \u003cp data-mce-fragment=\"1\"\u003eFarmers put all their efforts into \"soil preparation\" so that the crops can take root firmly and perform to their full potential. \u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2020\/12\/PC120816.jpg\" alt=\"Trial page ④\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2020\/12\/PC120816.jpg\"\u003e\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eRoots Purely's Thoughts\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe cycle of happiness\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cimg src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2021\/05\/82019e5a40287d30b832c09cec6b9c9a.jpg\" alt=\"The cycle of happiness\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2021\/05\/82019e5a40287d30b832c09cec6b9c9a.jpg\"\u003e\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e Crops grow slowly and steadily using the power of nature, and are full of life. Natural cultivation does not use any pesticides or fertilizers, so it puts no strain on the body and no strain on the environment.\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e Eating naturally grown rice and vegetables through Purely will help promote the spread of food that will be passed on to the future and will support farmers who continue to strive for natural farming.\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e And best of all, it will lead to a healthier life for you and your family.\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n \u003cp data-mce-fragment=\"1\"\u003eBecause natural cultivation does not rely on pesticides or fertilizers, it is susceptible to the effects of disease, insects, climate change, etc. at the beginning. It requires a lot of time and effort, such as soil preparation, seed collection, weeding, and quality control.\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e On the other hand, when shipped to markets such as JA, they may be sold at the same price as conventionally grown crops.\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e We deal directly with contracted farmers without going through the market.\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e This creates a system that ensures that farmers receive a fair profit and can continue to practice natural farming with peace of mind.\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e By eating naturally grown rice and vegetables through Purely, you will be helping to promote the spread of agriculture that will lead to the future, and will be supporting farmers who continue to strive for natural farming.\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e And best of all, it will lead to a healthier life for you and your family.\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n \u003cp data-mce-fragment=\"1\"\u003eIf you share Purely's philosophy and the benefits of natural cultivation, we hope you will continue to do business with us for a long time to come. \u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2021\/05\/img01.jpg\" alt=\"Trial page 10\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2021\/05\/img01.jpg\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39905580515389,"sku":"ss-00271-trial-8vegeset","price":3000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/64870082d448f90becfd00c3bff5856a.jpg?v=1650812486"},{"product_id":"自然栽培山芋","title":"Naturally grown yam (Ueno-san) ","description":"\u003cdiv class=\"c-w940--p c-mt35\"\u003e\n\n\u003cdiv class=\"p-product-single-info\"\u003e\n\n\u003ctable width=\"100%\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cp\u003e \u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003eThank you. This season is over.\u003c\/strong\u003e\u003c\/span\u003e \u003cbr\u003e\u003cspan style=\"color: #ff2a00;\"\u003e\u003cstrong\u003ePlease look forward to next season.\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003cstrong\u003e\u003cspan\u003eNaturally grown yams from Ueno, Kumamoto Prefecture\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"c-w700--p c-mt40\"\u003e\n\n\u003cdiv class=\"p-product-single-detail\"\u003e\n\n\u003cdiv class=\"main_comment\"\u003e\n\n\u003cp\u003e We have received naturally grown yams from Ueno in Kumamoto Prefecture.\u003c\/p\u003e\n\n\u003cp\u003e We deliver freshly harvested, naturally grown yams directly from the production area.\u003c\/p\u003e\n\n\u003cp\u003e Ueno's organically grown yams are grown without the use of any fertilizers or pesticides.\u003c\/p\u003e\n\n\u003cp\u003e Grate it slowly in a mortar, mix it with dashi soy sauce, and serve it over rice with grated yam for a delicious dish.\u003c\/p\u003e\n\n\u003cp\u003e It is also delicious cut into long, thin strips and served with bonito flakes and soy sauce.\u003c\/p\u003e\n\n\u003cp\u003e It's also delicious sliced ​​into rounds and made into yam steaks.\u003c\/p\u003e\n\n\u003cp\u003e As the cold weather approaches, it's irresistible to grate it and add it to hot pot, miso soup, or warm soba or udon noodles.\u003c\/p\u003e\n\n\u003cp\u003e Grated yam rice made with Ueno's naturally grown raw yam.\u003c\/p\u003e\n\n\u003cp\u003e It is delicious when eaten with naturally grown rice.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \n\u003cstrong\u003e\u003cspan\u003eUeno has been committed to natural farming since he started farming\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\n\n\u003c\/h2\u003e\n\n\u003cp\u003eMasuhisa Ueno, a natural farmer who started farming in 2011, has now become an indispensable part of Purely.\u003c\/p\u003e\n\n\u003cp\u003e He encountered Purely when he first began farming and has been farming using natural farming methods from the very beginning.\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2017\/07\/0567f6ab1548a378a140478b8f5a172a.jpg\" alt=\"Kyushu Kumamoto Prefecture Ueno Organically grown yam without fertilizer or pesticides\"\u003e\u003cspan\u003e \u003c\/span\u003eUeno talks about his efforts at natural farming.\u003c\/p\u003e\n\n\u003cp\u003e At first, the crops did not grow well and there were even reports of total destruction.\u003c\/p\u003e\n\n\u003cp\u003e \"At first, I didn't know anything about natural farming, so I just followed what I saw. But it didn't work at all. When I started growing onions here, almost all of them died after about two years.\"\u003c\/p\u003e\n\n\u003cp\u003e Although Ueno can now laugh about his failures, he says that it was extremely difficult at the beginning.\u003c\/p\u003e\n\n\u003cp\u003e Nevertheless, he has managed to look at his failures in a positive way, and has proactively participated in lectures sponsored by Purely and training sessions organized by the National Natural Farming Promotion Association.\u003c\/p\u003e\n\n \u003cp\u003e\"Looking back, this failure taught me the importance of soil preparation,\" he says, and he has continued to make steady progress.\u003c\/p\u003e\n\n\u003cp\u003e Now, among Purely's partner producers, they produce a wide variety of naturally grown vegetables, which is one of the best.\u003c\/p\u003e\n\n\u003cp\u003e Most of the produce is produced from seeds we collect ourselves or purchased fixed varieties, and we are committed to natural cultivation from seeds.\u003c\/p\u003e\n\n\u003cp\u003e \"I want to make natural farming a normal part of agriculture. I believe I can do it, and I want to continue spreading the word by continuing to focus solely on natural farming.\" \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"c-w940--p\" data-mce-fragment=\"1\"\u003e\u003cform name=\"form1\" id=\"form1\" method=\"post\" action=\"https:\/\/www.nh-purelyshop.com\/products\/detail.php?\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"c-w700--p c-mt40\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"p-product-single-detail\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"main_comment\" data-mce-fragment=\"1\"\u003e\n\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/form\u003e\u003c\/div\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"500g","offer_id":39905967439933,"sku":"ss-00265-ueno-yamaimo-500","price":1000.0,"currency_code":"JPY","in_stock":true},{"title":"1kg(5%OFF)","offer_id":39905967472701,"sku":"ss-00266-ueno-yamaimo-3k","price":1900.0,"currency_code":"JPY","in_stock":true},{"title":"3kg (10% off)","offer_id":39905967505469,"sku":"ss-00267-ueno-yamaimo-3k","price":5400.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/26fff05cc95201eb55ef3e45267d4268.jpg?v=1764416189"}],"url":"https:\/\/online.rootspurely.com\/en\/collections\/%e4%ba%ba%e6%b0%97%e3%83%a9%e3%83%b3%e3%82%ad%e3%83%b3%e3%82%b0.oembed?page=9","provider":"Root's Purely | ルーツピュアリィ","version":"1.0","type":"link"}