{"title":"今週の人気ランキング","description":null,"products":[{"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":"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-川越さんの自然栽培切干大根-80g","title":"[Purely Original] Naturally Grown Dried Daikon Radish 80g","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e[Kawagoe's sun-dried, naturally grown dried daikon radish strips]\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eNaturally grown radishes by Toshisaku Kawagoe, who is engaged in natural farming in Tano Town, Miyazaki Prefecture.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eMr. Kawagoe has been cultivating radishes sincerely, adhering to the principles of natural farming and creating a comfortable environment for his vegetables. The radishes he grows are so beautiful that they will take your breath away.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eWith just one bite, the umami and sweetness of the radish is packed into your mouth, and you can eat as much of it raw as you like.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eKawagoe's precious naturally grown radishes are cut into thin strips and dried in the sun under a cold sky to become kiriboshi daikon.\u003cbr\u003e It has just the right amount of firmness and is packed full of the delicious flavor of radish.\u003cbr\u003e The broth that comes out of the dried daikon radish is irresistibly delicious.\u003cbr\u003e\u003cbr\u003e It is delicious in stews, rice dishes, miso soup, and can also be eaten as is as a snack or appetizer.\u003cbr\u003e Please try it once.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eNormally, raw vegetables can only be eaten when they are in season, but drying them concentrates their flavor, and they taste even better when left in the sun.\u003cbr\u003e People in the past used their ingenuity to dry out food in this way so that they could store it for as long as possible.\u003cbr\u003e\u003cbr\u003e The producer, Mr. Kawagoe, takes the time and effort to dry these dried daikon radishes in the sun himself.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003eIn addition, when it comes to dried vegetables, which concentrate flavor, the taste and texture of the original radish is also important.\u003cbr\u003e Kawagoe's radishes are not only beautiful, but also taste amazing, as you would expect from a pioneer of naturally grown radishes.\u003cbr\u003e\u003cbr\u003e When you bite into it, the freshness and sweetness spreads across your tongue, and it's so delicious you'll think it's fruit for a moment.\u003cbr\u003e This delicious dried daikon radish is cut into thin strips and carefully dried in the sun, and can only be found here.\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\/PC120930_480x480.jpg?v=1649302783\"\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":39873368555581,"sku":"pb-00020-subsc-dry-radish-80","price":732.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/2_980ae5ae-f872-4b5b-9ab7-0aedf542a690.jpg?v=1658471858"},{"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":"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":"自然栽培-オクラ-1p","title":"Naturally grown okra (by Toyonaga) ","description":"\u003cmeta charset=\"utf-8\"\u003e\n\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\u003cbr\u003e\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 Sayoko Toyonaga, Asagiri Town, Kumamoto Prefecture Naturally grown okra \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2019\/10\/P8090746.jpg\" alt=\"熊本県あさぎり町　豊永佐代子さん　自然栽培　オクラ\" title=\"Asagiri Town, Kumamoto Prefecture, Toyonaga Sayoko, Naturally grown okra\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2019\/10\/P8090746.jpg\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eWe have new okra in stock, which is grown without the use of pesticides or fertilizers, in conditions as close as possible to natural growth.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e This okra has soft flesh and a pleasant taste.\u003cbr data-mce-fragment=\"1\"\u003e It has a strong viscosity and a sweet taste, and can be used in a variety of dishes such as salads, mixed dishes, and stir-fries.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e Okra is truly packed with the soothing energy of nature. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2019\/10\/P1010235.jpg\" alt=\"熊本県あさぎり町　豊永佐代子さん　自然栽培　オクラ\" title=\"Asagiri Town, Kumamoto Prefecture, Toyonaga Sayoko, Naturally grown okra\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2019\/10\/P1010235.jpg\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e The producer, Toyonaga Sayoko from Kumamoto Prefecture, has been cultivating her produce without pesticides or fertilizers for over 20 years, first using organic farming methods, out of her desire to produce produce that is truly safe to eat.\u003cbr data-mce-fragment=\"1\"\u003e Together with his son, he grows a variety of vegetables throughout the year. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2020\/08\/117596396_2773908199377327_967240643477316909_n.jpg\" alt=\"熊本県あさぎり町　豊永佐代子さん　自然栽培　オクラ\" title=\"Asagiri Town, Kumamoto Prefecture, Toyonaga Sayoko, Naturally grown okra\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2020\/08\/117596396_2773908199377327_967240643477316909_n.jpg\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cimg src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2020\/08\/117304680_2773908586043955_8970728919243649370_n.jpg\" alt=\"熊本県あさぎり町　豊永佐代子さん　自然栽培　オクラの花\" title=\"Asagiri Town, Kumamoto Prefecture, Toyonaga Sayoko, Natural cultivation, Okra flowers\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2020\/08\/117304680_2773908586043955_8970728919243649370_n.jpg\"\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cbr\u003e\n\u003cdiv class=\"c-w700--p c-mt40\"\u003e\n\n\u003cdiv class=\"p-product-single-detail\"\u003e\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\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/form\u003e\u003c\/div\u003e\n\n\u003cdiv class=\"p-product-single-data p-table  c-w700--p c-mt35 c-mt15  c-mb15\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003c\/h2\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"1P","offer_id":39917212336189,"sku":"ss-00175-toyonaga-okra-1p","price":320.0,"currency_code":"JPY","in_stock":true},{"title":"5P(5%OFF)","offer_id":39917212467261,"sku":"ss-00176-toyonaga-okra-5p","price":1520.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/c4a23a356b016fad1ddd1dc1dd6d47ca.jpg?v=1688347014"},{"product_id":"6-28発送-自然栽培玉ねぎ","title":"Naturally grown onions (Toyonaga) ","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cdiv class=\"c-w940--p\" data-mce-fragment=\"1\"\u003e\u003cform action=\"https:\/\/www.nh-purelyshop.com\/products\/detail.php?\" method=\"post\" id=\"form1\" name=\"form1\" 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 \u003cstrong\u003eSayoko Toyonaga, Asagiri Town, Kuma District, Kumamoto Prefecture Naturally grown onions\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e We have new onions in stock that are grown without the use of pesticides or fertilizers. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cimg title=\"Asagiri Town, Kumamoto Prefecture, Toyonaga Sayoko, Naturally grown Japanese ginger\" alt=\"熊本県あさぎり町　豊永佐代子さん　自然栽培　ミョウガ\" src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2019\/10\/P1010235.jpg\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/www.nh-purelyshop.com\/hpAdminWp\/wp-content\/uploads\/2019\/10\/P1010235.jpg\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eThe producer, Toyonaga Sayoko from Kumamoto Prefecture, has been cultivating her produce without pesticides or fertilizers for over 20 years, first using organic farming methods, out of her desire to produce produce that is truly safe to eat.\u003cbr data-mce-fragment=\"1\"\u003e Together with his son, he grows a variety of vegetables throughout the year. \u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/form\u003e\u003c\/div\u003e\n\n\u003cdiv class=\"p-product-single-data p-table  c-w700--p c-mt35 c-mt15  c-mb15\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\n\u003cbr\u003e\n\u003cdiv class=\"c-w700--p c-mt40\"\u003e\n\n\u003cdiv class=\"p-product-single-detail\"\u003e\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\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/form\u003e\u003c\/div\u003e\n\n\u003cdiv class=\"p-product-single-data p-table  c-w700--p c-mt35 c-mt15  c-mb15\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\n\u003ch2 data-mce-fragment=\"1\"\u003e\u003c\/h2\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"1kg","offer_id":40010446045245,"sku":"ss-00017-toyonaga-onion-1k","price":560.0,"currency_code":"JPY","in_stock":true},{"title":"5㎏(3%OFF)","offer_id":43316845838397,"sku":"ss-00017-toyonaga-onion-5k","price":2716.0,"currency_code":"JPY","in_stock":true},{"title":"10㎏(5%OFF)","offer_id":43316845871165,"sku":"ss-00017-toyonaga-onion-10k","price":5320.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/1_d7da939b-244a-47f6-9e59-81e5767f9a6d.jpg?v=1686295197"}],"url":"https:\/\/online.rootspurely.com\/en\/collections\/%e4%bb%8a%e9%80%b1%e3%81%ae%e4%ba%ba%e6%b0%97%e3%83%a9%e3%83%b3%e3%82%ad%e3%83%b3%e3%82%b0.oembed","provider":"Root's Purely | ルーツピュアリィ","version":"1.0","type":"link"}