{"title":"定期顧客ランク-割引適用商品（2025年米以外の定期商品）","description":"","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-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":"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-九州産-自然栽培きな粉-80g","title":"[Purely Original] Naturally grown soybean flour from Kyushu 80g","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp\u003e \u003cstrong\u003e[Soybean flour made from 100% naturally grown soybeans from Kyushu]\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003ePurely's original naturally grown soybean flour is made using extremely precious naturally grown soybeans from Kyushu.\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e We use 100% naturally grown soybeans, which are carefully roasted and milled locally at the Yasutake Rice Mill in Kikuchi City, Kumamoto Prefecture.\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e Please try the soft, fine texture and fragrant soybean flavor.\u003c\/p\u003e\n\n\u003cp\u003e [Roasted and milled locally at the Yasutake Rice Mill in Kikuchi, Kumamoto Prefecture!]\u003c\/p\u003e\n\n\u003cp\u003e The flour is milled at the Yasutake Rice Mill in Shisui-cho, Kikuchi City, Kumamoto Prefecture, a company that has been in business for 200 years and dates back to the Edo period.\u003c\/p\u003e\n\n\u003cp\u003e They use an old-fashioned milling method that does not rely on electricity, using a waterwheel powered by the river's water flow. The current waterwheel was built in 1939 and is carefully maintained and used.\u003c\/p\u003e\n\n\u003cp\u003e Yasutake Hozo, the fourth generation owner, carefully assesses the properties of the ingredients and mills them without compromise, based on his many years of experience.\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39867014578237,"sku":"pb-00023-subsc-kinako-80","price":450.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/07211010_60f7741cc76a8.jpg?v=1681791965"},{"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":"ピュアリィオリジナル-ドライベジ-ごぼうと人参-45g","title":"[Purely Original] Dried Vegetables Burdock and Carrot 45g","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003cspan\u003e[Dried vegetables: burdock and carrot]\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e \u003cspan\u003eThe long-awaited \"Dried Vegetables\" mixed with Kyushu-grown naturally grown burdock and carrots has arrived Burdock is one of the vegetables that you should actively eat for the sake of beauty and health. However, it is true that burdock in particular requires a lot of work, such as washing off the mud, scraping off the skin, soaking in water to remove the bitterness, and cutting it with a knife. Therefore, we deliver dried vegetables by cutting burdock in the season when it is at its most delicious, just enough to use, and locking in all the nutrients.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e\u003cspan\u003eIt will definitely help you in your cooking! It's hassle-free, doesn't produce waste, saves time, is rich in nutrients and dietary fiber, and improves the taste and texture of your food. It's lightweight, easy to carry, and easy to store, so it's a good idea to stock up on it for disaster preparedness or to make a dish in case of an emergency.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cspan\u003eWhen cooking, you can just add it to soup without soaking it in water. You can also just add it to stews when you want to add a little color to them. Basically, soaking it in boiling water for 5 to 7 minutes will bring back the texture of raw fish.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003e■ Attention to ingredients\u003c\/span\u003e\u003c\/strong\u003e \u003cbr\u003eWe use naturally grown burdock from Tatsuro Kunibe in Tano City, Miyazaki Prefecture. Burdock grows roots deep underground, so it is a crop that clearly reflects the condition of the soil in the field. If the soil is hard, it will bend, and if the soil is dirty, it will have a strong bitter taste. Kunibe's harvested burdock was grown in a field that has been grown naturally for 11 years. It is a fine burdock with little bitterness and not hard even when it grows thick.\u003c\/p\u003e\n\n\u003cp\u003e Kunibe's family originally grew burdock in a conventional manner, but switched to organic farming when Kunibe started farming in 2007. However, as insects and diseases appeared during cultivation, it felt unnatural, so they switched to natural farming in 2011 and have continued to do so ever since. The burdocks that were first shipped were very hard, and completely different from the burdocks we have today.\u003c\/p\u003e\n\n \u003cp\u003eThis year's burdock is the fruit of 11 years of soil preparation and seed harvesting. By drying the burdock, which is the culmination of Mr. Kunibe's hard work, you can enjoy it for a while longer.\u003c\/p\u003e\n\n\u003cp\u003e Using naturally grown carrots from Mr. Tomita and Mr. Ueno, representatives of Kumamoto Prefecture Mr. Tomita Chikayoshi has been engaged in naturally grown rice and field crops for many years in Kikuchi City, Kumamoto Prefecture. He is always thinking about the happiness of the entire community, saying, \"I want to create an environment where children can come and play in peace.\" The carrots grown by Mr. Tomita are not only fresh, firm, and sweet, but also have the strength that is characteristic of carrots.\u003c\/p\u003e\n\n \u003cp\u003eUeno Masuhisa encountered Purely when he first started farming, and has been farming with natural farming from the beginning. He has learned the importance of \"soil preparation\" through overcoming many failures, and has steadily improved. His strong belief in natural farming can also be seen in the way he goes to the fields, sparing no time in collecting his own seeds. His carrots get prettier every year, and the taste is refined.\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e\u003cspan\u003e■ Commitment to manufacturing methods\u003c\/span\u003e\u003c\/strong\u003e \u003cbr\u003e\u003cspan\u003eThe ingredients are naturally grown in Kyushu and slowly dried at low temperatures using the \"Air Drying Method\", resulting in a texture close to that of raw meat when rehydrated. Usually, the skin is peeled off to improve appearance, but since there is no need to worry about pesticides, the nutritious skin is left on when processing. No glucose is added, preserving the original aroma and flavor of the burdock and carrot. Precautions for use ■No boiling No glucose added, so it is prone to cracking. Please do not place heavy objects on top of it.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eGet the recipe\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eKinpira burdock\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e [Ingredients] (serves 4)\u003cbr\u003e 1 bag of dried vegetables (burdock and carrot) 45g, A (2 teaspoons soy sauce, 1 tablespoon sake, 2 teaspoons mirin), 1 tablespoon sesame oil, 1 cup water, roasted sesame seeds (as needed) [How to make] \u003cbr\u003e1. To rehydrate the dried vegetables, place a colander over a bowl, soak in boiling water for 5 minutes, then drain in the colander.\u003cbr\u003e 2. Add sesame oil to a heated frying pan and fry 1.\u003cbr\u003e 3. Add the water and sake and bring to a boil over medium heat. Once the water has evaporated, add the soy sauce, mirin, and roasted sesame seeds and mix lightly. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/061c23098d3f7ea7674f82ff7895bf3f_480x480.jpg?v=1649056763\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e\u003cspan\u003eChicken and burdock rice\u003c\/span\u003e\u003c\/strong\u003e \u003cspan\u003e: just turn the switch on and you don't need a knife!\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003e[Ingredients] (Serves 4)\u003cbr\u003e 2 cups of rice, 25g of dried vegetables (burdock and carrots), 100g of minced chicken, 1\/2 teaspoon of salt, A (1 and 1\/2 tablespoons of light soy sauce, 2 tablespoons of sake, 1 tablespoon of mirin)\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003e【How to make】\u003cbr\u003e 1. Wash the rice, fill the rice cooker with water to 2 cups, and add salt.\u003cbr\u003e 2. Add seasonings A to the chicken and mix well.\u003cbr\u003e 3. Drain the dried vegetables by placing a colander over a bowl, dipping it in water once, and rinsing it.\u003cbr\u003e 4. Put the chicken and burdock into rice cooker #1 and turn on the rice cooker.\u003c\/span\u003e  \u003cbr\u003e5. Once cooked, mix well and leave in the rice cooker to steam and let the flavors blend.\u003cbr\u003e ☆Just rinse with water! You can enjoy the crunchy texture while maintaining its nutritional value.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/042ad1ec33214c5b616e5dd09bf4d1cf_480x480.jpg?v=1649056794\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cstrong\u003eBurdock salad\u003c\/strong\u003e - an easy dish using \"all-purpose vinegar\" [Ingredients] (serves 4)\u003cbr\u003e 1 bag of dried vegetables (burdock and carrots) 45g, A (3 tablespoons of mayonnaise, 1 tablespoon of all-purpose vinegar, 1 teaspoon of soy sauce)\u003cbr\u003e *Instead of all-purpose vinegar... (3\/4 tablespoon vinegar, 2 teaspoons sugar, a little salt)\u003cbr\u003e 【How to make】\u003cbr\u003e 1. To rehydrate the dried vegetables, place a colander over a bowl, soak in boiling water for 5 minutes, then drain in the colander.\u003cbr\u003e 2. Bring a pot of water to a boil, boil for 1 minute, then drain in a colander.\u003cbr\u003e 3. Add all the seasonings A and mix well, then sprinkle with ground sesame seeds to finish.\u003cbr\u003e ☆ Dried burdock is used raw, but if you are using it in a salad, please boil it before eating.\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\/d4e37912f16a4aeca74a2adfeb5c0974_480x480.jpg?v=1649056820\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e \n\u003cstrong\u003e〇 Burdock root and tofu meatballs\u003c\/strong\u003e - Great for kids too!\u003cbr\u003e [Ingredients] (Serves 2)\u003cbr\u003e 25g dry vegetables (burdock and carrots) ・100g ground chicken ・100g firm tofu ・A (1 tablespoon potato starch, 1 tablespoon sake, 1 teaspoon soy sauce, a little salt and pepper) ・2 tablespoons oil\u003cbr\u003e 【How to make】\u003cbr\u003e 1. To rehydrate the dried vegetables, place a colander over a bowl, soak in boiling water for 5 minutes, then drain in the colander.\u003cbr\u003e 2. Put the tofu (which has been drained with kitchen paper), ground chicken, and seasonings (A) into a bowl and mix well.\u003cbr\u003e 3. Add 1, mix, divide into 8 equal parts and roll into flat round shapes.\u003cbr\u003e 4. Heat a frying pan over medium heat, add oil, and place 3 in it.\u003cbr\u003e 5. After cooking for about 2 minutes, flip it over and cook for another 2 minutes until cooked through.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/52e0e22f7d8ee47d140858855264ded7_480x480.jpg?v=1649056852\"\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":39867163181117,"sku":"pb-00016-subsc-dry-goboucarrot-45","price":650.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/11201657_6198aa74afa4d.jpg?v=1679645352"},{"product_id":"ピュアリィオリジナル-ドライベジ-ごぼう-35g","title":"[Purely Original] Dried Veggie Burdock 35g","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003e[Dried Vegetables Burdock]\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eThe long-awaited \"Dried Veggie\" made from naturally grown burdock root by Tatsuro Kunibe from Miyazaki Prefecture has arrived. Burdock root is one of the vegetables that you should actively consume for the sake of your beauty and health.\u003c\/p\u003e\n\n\u003cp\u003e However, it is true that burdock in particular requires a lot of work, as you have to wash off the mud, scrape off the skin, soak it in water to remove the bitterness, cut it with a knife, etc.\u003c\/p\u003e\n\n\u003cp\u003e Therefore, we deliver dried veggies made by cutting burdock root at its most delicious season just enough to use, with all the nutrients locked in. It will definitely be a great help to your cooking! No hassle, no waste, time-saving cooking, plenty of nutrients and dietary fiber, and the taste and texture of your cooking will be improved.\u003c\/p\u003e\n\n\u003cp\u003e It is lightweight, easy to carry, and easy to store, so it is a good idea to stock up on it as a disaster preparedness item or to use as a dish in emergencies.\u003c\/p\u003e\n\n \u003cp\u003eWhen cooking, if you are making soup, you can simply add the mushrooms as is without soaking them in water.\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.\u003c\/p\u003e\n\n\u003cp\u003e Then drain the water and use it in cooking, such as making burdock tempura or a stew with beef.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003e■ Attention to ingredients\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e We use naturally grown burdock from Tatsuro Kunibe in Tano City, Miyazaki Prefecture.\u003c\/p\u003e\n\n\u003cp\u003e Burdock has roots that grow deep underground, so it is a crop that clearly reflects the condition of the soil in the field.\u003c\/p\u003e\n\n\u003cp\u003e If the soil is hard, it will bend, and if the soil is dirty, it will have a strong bitter taste.\u003c\/p\u003e\n\n\u003cp\u003e The burdock that Kunibe harvested was grown in a field that has been cultivated naturally for 11 years.\u003c\/p\u003e\n\n \u003cp\u003eIt is a fine burdock with little bitterness and not hard even when it grows thick. Mr. Kunibe's family originally grew burdock in a conventional manner, but switched to organic farming in 2007 when Mr. Kunibe started farming.\u003c\/p\u003e\n\n\u003cp\u003e However, as insects and diseases began to appear during cultivation, it felt unnatural, so in 2011 we switched to natural cultivation, which is still the method we use today.\u003c\/p\u003e\n\n\u003cp\u003e When burdock was first shipped, it was incredibly hard and unlike the burdock we have today.\u003c\/p\u003e\n\n\u003cp\u003e This year's burdock is the result of 11 years of soil preparation and seed collection.\u003c\/p\u003e\n\n\u003cp\u003e Kunibe's burdock, which is the culmination of his hard work, can be dried so that you can enjoy it for a while longer.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003e■ Commitment to manufacturing methods\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e The ingredients, which are naturally grown in Kyushu, are slowly dried at low temperatures using the \"Air Drying Method\", so when rehydrated they have a texture almost like fresh food.\u003c\/p\u003e\n\n \u003cp\u003eUsually, the skin is removed to improve the product's appearance, but in order to avoid concerns about pesticides, we process the product while leaving on the nutritious skin.\u003c\/p\u003e\n\n\u003cp\u003e In addition, no glucose is added, preserving the original aroma and flavor of burdock.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003ePrecautions for use\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e ■Since it is made without boiling and contains no added glucose, it is prone to breaking. Please do not place heavy objects on top of it.\u003c\/p\u003e\n\n\u003cp\u003e \"Dried Vegetables Burdock and Carrots\" mixed with carrots is also on sale at the same time! Carrots, which go well with burdock, are also processed in the same way, and can be used to make side dishes such as kinpira. Please be sure to buy this too!\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39867222097981,"sku":"pb-00015-subsc-dry-gobou-35","price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/68ca00a43cfbc5b2f91febf00f3ebb81.jpg?v=1658471981"},{"product_id":"ピュアリィオリジナル-ドライベジ-大根と人参-60g","title":"[Purely Original] Dried Vegetables: Radish and Carrot","description":"\u003cmeta charset=\"utf-8\"\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/strong\u003e This is a very valuable \"naturally grown dry vegetable mix\" that does not use any pesticides or fertilizers.\u003c\/p\u003e\n\n\u003cp\u003e Mix dried daikon radish and dried carrots and add them to miso soup or other dishes as a snack. They are overflowing with natural sweetness! When cooking, there is no need to wash or cut the ingredients, and no waste is produced, making it easy to prepare.\u003c\/p\u003e\n\n\u003cp\u003e It is also lightweight and easy to carry, takes up little space, and can be stored at room temperature, so it is also recommended for stockpiling.\u003c\/p\u003e\n\n \u003cp\u003eWe have prepared single-use sizes so that you can try this naturally grown quality dry vegetable mix that is not only safe to eat, but also convenient and full of flavor.\u003c\/p\u003e\n\n\u003cp\u003e In addition, the value size comes with a zipper.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003e■ Our commitment to dried daikon radish\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e The person who handles everything from radish production to processing is Shunsaku Kawagoe, who has been practicing natural cultivation in Tano City, Miyazaki Prefecture for over 15 years.\u003c\/p\u003e\n\n\u003cp\u003e They have established a cultivation method that works in harmony with nature and does not use pesticides or fertilizers.\u003c\/p\u003e\n\n\u003cp\u003e He says that it's not just the techniques for soil preparation and seed collection that are important, but also the heart of the person growing the crops.\u003c\/p\u003e\n\n\u003cp\u003e Kawagoe's radishes grow without stress, are heavy and smooth on the surface, and can only be described as beautiful.\u003c\/p\u003e\n\n\u003cp\u003e Furthermore, by drying it under the sun, a natural blessing, the flavor is further concentrated and the nutritional value is increased.\u003c\/p\u003e\n\n \u003cp\u003eThe first step in the processing process is to wash five truckloads of radishes harvested the day before processing.\u003c\/p\u003e\n\n\u003cp\u003e On the day of processing, the radishes are cut with a slicer machine. They are then hung by hand on a 200m-long rack (a drying rack for shredded radishes) with a net stretched across it so that the northwest wind hits them at a right angle. Drying only takes place once a year.\u003c\/p\u003e\n\n\u003cp\u003e The best time to dry them is on a day when the daily temperature is around 2°C minimum and 15°C maximum, with a northwest wind blowing, so choose one of these days and dry them in the sun for two days.\u003c\/p\u003e\n\n\u003cp\u003e In addition, to ensure that the moisture content is uniform, the garment is finally dried in a dryer.\u003c\/p\u003e\n\n\u003cp\u003e Kawagoe learned about this traditional method, which makes full use of the power of nature, when he was a child. It is hard work to continue this traditional method, but he continues to make it with the conviction that it is this method that produces such delicious flavor.\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003e\u003cspan\u003e■ Our commitment to dried carrots\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Naturally grown carrots from Kumamoto Prefecture are slowly dried at low temperatures using the \"Air Drying Method,\" so when rehydrated, they have a texture close to that of raw carrots. Usually, the skin is removed to improve appearance, but since there is no need to worry about pesticides, we process the carrots with the highly nutritious skin left on. No glucose is added, so the carrots retain their natural aroma and flavor.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cspan\u003eThe soaking water is delicious! Recommended recipes\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong\u003e\u003cspan\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/82a3b624a77432a954ee8e8627c586d1_480x480.jpg?v=1649229973\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003e〇Japanese stew made with dry vegetables and fried tofu\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e [Ingredients] (Serves 2)\u003cbr\u003e・Dried veggies: radish \u0026amp; carrots, 1 bag (20g)\u003cbr\u003e・1\/4 piece of fried tofu ・Seasonal vegetables such as green peas\u003cbr\u003e A 1\/2 cup soaking water 2 teaspoons soy sauce 1 teaspoon sugar 1 teaspoon mirin\u003c\/p\u003e\n\n \u003cp\u003e[How to make] 1. Wash the dried daikon thoroughly by rubbing with your hands, then soak in hot water for 5 minutes to rehydrate. Reserve 1\/2 cup of the soaking water.\u003c\/p\u003e\n\n\u003cp\u003e 2. Pour boiling water over the fried tofu to remove excess oil, then cut it into small pieces.\u003c\/p\u003e\n\n\u003cp\u003e 3. Combine 1\/2 cup of the soaking liquid and A in a small saucepan and bring to a boil, add the soaked dried vegetables and fried tofu, and simmer over medium heat for about 10 minutes. Finally, garnish with colorful vegetables.\u003c\/p\u003e\n\n\u003cp\u003e 4. When the broth is reduced, turn off the heat and leave it to soak up the flavor. Once cooled, transfer to a storage container. Can be stored in the refrigerator for about 3 days. ☆The light seasoning brings out the beautiful color of the dried daikon. This stew has a crunchy texture. To soften it, simmer in twice the amount of broth for 20 minutes. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/b14364a62caa06dce2ad595c94a0bafa_480x480.jpg?v=1649230036\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eDry veggies + hijiki rice\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e [Ingredients] (Serves 4)\u003cbr\u003e・2 cups of rice ・1 bag (20g) of dried radish and carrots \u003cbr\u003e・5g dried hijiki A (2 tablespoons soy sauce, 1 tablespoon mirin, 1\/2 teaspoon salt)\u003cbr\u003e・Soaking liquid\u003c\/p\u003e\n\n\u003cp\u003e [How to make] 1. Wash the rice and drain in a colander.\u003c\/p\u003e\n\n\u003cp\u003e 2. Soak the dried daikon, carrots and hijiki in water for about 10 minutes. If the kiriboshi daikon is long, cut it into 3-4 cm pieces. Save the soaking water.\u003c\/p\u003e\n\n\u003cp\u003e 3. Put rice and seasoning A in a rice cooker, add the soaked dried daikon radish water up to the two-cup mark, mix lightly, and top with ingredients 2 and 3 and start cooking.\u003c\/p\u003e\n\n\u003cp\u003e 4. Once cooked, steam and mix.\u003c\/p\u003e\n\n\u003cp\u003e 5. Garnish with chopped green onions and green vegetables and you're done. ☆It's easy to make because it's only made with dried ingredients. You can also add your favorite ingredients such as chicken, mushrooms, and boiled beans to enjoy. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/4a991192ffd60d491c1986f879f4284a_480x480.jpg?v=1649230091\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e\u003cspan\u003eDry veggie + mizuna salad with ginger\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e [Ingredients] (Serves 4)\u003cbr\u003e・Dried veggies: radish \u0026amp; carrots, 1 bag (20g)\u003cbr\u003e・2 stalks of mizuna ・1 can of tuna \u003cbr\u003eA 1 tablespoon soy sauce 1 teaspoon vinegar 1 tablespoon mayonnaise 1 teaspoon grated ginger\u003c\/p\u003e\n\n\u003cp\u003e [How to make] 1. Dry vegetables: Place the daikon and carrots in a colander and wash them thoroughly under running water. Leave them for about 20 minutes without draining the water, then cut them into bite-sized pieces.\u003c\/p\u003e\n\n\u003cp\u003e 2. Wash the mizuna, drain in a colander, and cut into pieces about 3 cm long.\u003c\/p\u003e\n\n\u003cp\u003e 3. Put 1, 2 and shredded tuna into a bowl, add A and mix. ☆This time I added grated ginger, but it's also delicious as a Western-style salad with mustard and lemon as accents!\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"60g","offer_id":39871535579197,"sku":"pb-00018-subsc-dry-radicarro-60","price":851.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/05011029_608caf0d274de.jpg?v=1759110531"},{"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":"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":"1月11日発送-自然栽培ミニボックス4品目","title":"[Regular] Kyushu Naturally Grown Vegetables Refill Set","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cb data-mce-fragment=\"1\"\u003e\u003cspan size=\"4\" color=\"green\" style=\"color: green; font-size: large;\" data-mce-fragment=\"1\"\u003eAssortment of naturally grown vegetables (refill set)\u003c\/span\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe will deliver 2-3 seasonal vegetables recommended by our producers.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e(Naturally grown vegetables from Kyushu)\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eCustomers who feel that the regular vegetable set is not enough can freely order additional dishes.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eRegular delivery of refill sets is also available.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e(The photo is an example of a refill set. Vegetable types change depending on the season.)\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan data-mce-fragment=\"1\"\u003eUpdated 2023\/11\/24 \u003cstrong\u003e\u003cspan style=\"color: #ff2a00;\"\u003e(This is a tentative menu. It may be subject to change. Thank you for your understanding.)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/page-0001.jpg?v=1700825416\" alt=\"\" data-mce-fragment=\"1\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/page-0001.jpg?v=1700825416\"\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cb data-mce-fragment=\"1\"\u003e\u003cspan size=\"4\" color=\"green\" style=\"color: green; font-size: large;\" data-mce-fragment=\"1\"\u003ePurely's commitment to home delivery\u003c\/span\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003e1. Our rice and vegetables are grown naturally in Kyushu without the use of fertilizers or pesticides.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eThe rice and vegetables we deliver on a regular basis are grown naturally in Kyushu without the use of any fertilizers or pesticides.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eEnjoy the healthy rice and vegetables that are grown naturally, thanks to the efforts of our farmers in preparing the soil, collecting the seeds, and being nurtured by the bounty of nature.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cb data-mce-fragment=\"1\"\u003e2. We are committed to fermenting fermented foods using natural bacteria in our breweries.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eWe stock a variety of traditional fermented foods, including miso, soy sauce, vinegar, amazake, rice koji, sake, and natto, all of which are fermented using natural bacteria that live in the brewery.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eNaturally fermented foods made using the brewer's artisanal techniques and traditional methods are extremely rare these days.\u003c\/span\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe ask brewers to prepare the sake using natural fermentation, and we also work to pass on and spread that technique.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cb data-mce-fragment=\"1\"\u003e3. We only sell seasonings and processed foods that meet our own strict standards.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eThe seasonings and processed products we handle are only those that meet or exceed organic standards and are confirmed to be safe and secure.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003ePurely's original products are made using natural Kyushu produce as the main ingredients, and are made using traditional methods that bring out the flavor of the ingredients. Of course, no additives such as preservatives or colorings are used.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cb data-mce-fragment=\"1\"\u003e4. We purchase agricultural products directly from contracted natural farms in Kyushu.\u003c\/b\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOur local producers inspect the soil and hold repeated conversations with the producers, and we purchase directly from contracted natural farming farmers in Kyushu who are reliable and trustworthy.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eIn addition to simply purchasing produce, we also organize study sessions on natural farming and farming support tours, and work to promote natural farming.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cb data-mce-fragment=\"1\"\u003e5.Radioactive material testing is carried out.\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eAll results for rice, the staple food, were below the detection limit of 1bq\/kg, resulting in \"not detected.\"\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eCurrently, we are in charge of inspecting rice, which is a staple food, and we disclose information based on the philosophy that \"we want you to choose safe and secure rice.\"\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003ePlease also refer to this page for a detailed explanation of Purely's delivery service.\u003c\/span\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/www.nh-purelyshop.com\/kodawari\/\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/www.nh-purelyshop.com\/kodawari\/\"\u003eGo to Purely Delivery's Commitment Page\u003c\/a\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cb data-mce-fragment=\"1\"\u003e\u003cspan size=\"4\" color=\"green\" style=\"color: green; font-size: large;\" data-mce-fragment=\"1\"\u003eWhat is natural cultivation?\u003c\/span\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eNatural farming does not use any pesticides or fertilizers, has no environmental impact on the earth, and is a form of agriculture that connects us to the future.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eRice and vegetables grown naturally grow slowly and steadily using the natural power of the plants.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eAnd they grow into vibrant, delicious crops.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eEating naturally grown rice and vegetables contributes to the health of those who eat them and also purifies the earth.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eWe want to spread the world of natural farming throughout Japan.\u003c\/span\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe also want to support farmers who practice natural farming.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003ca href=\"https:\/\/www.nh-purelyshop.com\/yasai\/\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/www.nh-purelyshop.com\/yasai\/\"\u003eGo to the natural cultivation explanation page\u003c\/a\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cb data-mce-fragment=\"1\"\u003e\u003cspan size=\"4\" color=\"green\" style=\"color: green; font-size: large;\" data-mce-fragment=\"1\"\u003ePurely's Thoughts\u003c\/span\u003e\u003c\/b\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eBecause natural farming does not rely on pesticides or fertilizers, it is more susceptible to risks such as disease, insects, and climate change.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eIt takes a lot of time and effort, including soil preparation, seed collection, weeding, and quality control.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eOn the other hand, in markets such as JA, they are sometimes sold at the same price as regular crops.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe deal directly with contracted farmers without going through the market.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eThis creates a system that ensures that farmers receive a fair profit and can continue to practice natural farming with peace of mind.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eBy 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\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eAnd best of all, it will lead to a healthier life for you and your family.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eIf you share Purely's philosophy and the benefits of naturally grown rice, we hope you will continue to do business with us for a long time to come.\u003c\/span\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":39906596880445,"sku":"ss-00232-subsc-vegeset-okawari","price":700.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/products\/48ea60982cb410f132bbc6713267a210.jpg?v=1676882873"},{"product_id":"6月24日発送-8品目の自然栽培-有機栽培おまかせベジボックス","title":"[Delivery on June 24th] Vegetable box of 8 naturally and organically grown items ","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 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\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNaturally and organically grown veggie box (8 items)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e As the cold winter turns into warm spring, winter vegetables begin to flower and produce seeds.\u003cbr data-mce-fragment=\"1\"\u003e Summer vegetable seeds are sown at the end of February and full-scale harvesting begins around June.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e We offer a combination of naturally grown and organically grown vegetables.\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e*The number of items and contents will be adjusted depending on the season.\u003cbr data-mce-fragment=\"1\"\u003e * Organically grown vegetables are also included.\u003cbr data-mce-fragment=\"1\"\u003e *Please note that we cannot specify vegetables, species, or years of experience.\u003cbr data-mce-fragment=\"1\"\u003e *If the harvest is not possible due to weather or other reasons, the menu will change.\u003c\/p\u003e\n\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\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003eWe purchase our agricultural products directly from contracted farmers in Kyushu.\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e Our local producers have been talking to producers while looking at the soil and working together with them. We purchase directly from these Kyushu farmers. In addition to purchasing, we also organize study sessions on natural farming and farming tours, and work to popularize natural farming.\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\"\u003eWhat is natural cultivation?\u003c\/span\u003e\u003c\/strong\u003e \u003cbr data-mce-fragment=\"1\"\u003eNatural cultivation is a form of agriculture that connects to the future, without using any pesticides or fertilizers, and without putting a burden on the environment. Naturally grown rice and vegetables grow slowly and steadily using the natural power of the plants. They grow into delicious crops that are full of vitality. Eating naturally grown rice and vegetables makes the people who eat them healthy and improves the global environment. We want to spread the world of natural cultivation throughout Japan, and we want to support farmers who are committed to natural cultivation.\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 \u003cbr data-mce-fragment=\"1\"\u003eNatural cultivation does not rely on pesticides and fertilizers, so at the beginning, it is susceptible to diseases, insects, climate change, etc. It requires a lot of time and effort, such as soil preparation, seed collection, weeding, and quality control. On the other hand, when shipped to markets such as JA, it may be sold at the same price as conventionally grown crops. We deal directly with contracted farmers without going through the market. This allows farmers to make a fair profit and creates a system that allows them to continue natural cultivation with peace of mind. Eating naturally grown rice and vegetables through Purely will support the spread of agriculture that will lead to the future, and will support farmers who continue to challenge natural cultivation. And above all, it will lead to a healthy life for yourself and your family. If you sympathize with Purely's thoughts and the benefits of natural cultivation, we hope you will do business with us for a long time. \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\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 \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":39971074998333,"sku":"ys-subsc-2kinokobox","price":800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/3fc8e9c89ed782507247c1c42f359a8c.png?v=1729928078"},{"product_id":"happily-プレーン","title":"Happily (plain) Purely Original Healthy Bar","description":"\u003cp\u003e Organic sweets made by Purely's pastry chefs\u003c\/p\u003e\n\n\u003cp\u003e From \"Purely dolche\"\u003c\/p\u003e\n\n \u003cp\u003eA healthy bar that you can enjoy anytime, anywhere, called \"HAPPILY\" has been revamped and is now available!\u003c\/p\u003e\n\n\u003cp\u003e Have this after training, during a break from work, or whenever you feel hungry.\u003c\/p\u003e\n\n\u003cp\u003e It can be used in any situation in daily life and is easy to carry in your bag or pocket.\u003c\/p\u003e\n\n\u003cp\u003e It is also recommended as a healthy snack for children who are busy with club activities, lessons, or studying.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e [About Purelydolce]\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eHello.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eDo you like sweet things?\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eCakes are supposed to be beautiful and delicious.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eMost of those beautiful and delicious cakes contain food additives.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eIt may be included in the ingredients or added during the manufacturing process.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eAlthough food additives are necessary to make food taste the way you want it to, they are not necessary for the human body.\u003c\/span\u003e \u003cbr\u003e\u003cspan\u003eSome people are allergic to food additives and don't know what they can eat.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eThe reason I decided to become a pastry chef was because of a friend of mine's allergies.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eI am studying because I want to help somehow.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003ePeople with allergies eat something else.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eThat's fine, but I'd still like to eat the same thing every once in a while.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eDOLCE is made using safe ingredients that meet the standards of the organic shop \"Root's Purely\" so that you can eat it with peace of mind.\u003c\/span\u003e\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":40523891015741,"sku":"fy-subsc-healthybar-plane","price":500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/3_6fb873b4-8173-44db-8d8a-b14aeb3ae796.jpg?v=1688453158"},{"product_id":"happily-plain","title":"Happily (Cocoa) Purely Original Healthy Bar","description":"\u003cp\u003e Organic sweets made by Purely's pastry chefs\u003c\/p\u003e\n\n\u003cp\u003e From \"Purely dolche\"\u003c\/p\u003e\n\n\u003cp\u003e A healthy bar that you can enjoy anytime, anywhere, called \"HAPPILY\" has been revamped and is now available!\u003c\/p\u003e\n\n \u003cp\u003eHave this after training, during a break from work, or whenever you feel hungry.\u003c\/p\u003e\n\n\u003cp\u003e It can be used in any situation in daily life and is easy to carry in your bag or pocket.\u003c\/p\u003e\n\n\u003cp\u003e [About Purelydolce]\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eHello.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eDo you like sweet things?\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eCakes are supposed to be beautiful and delicious.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eMost of those beautiful and delicious cakes contain food additives.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eIt may be included in the ingredients or added during the manufacturing process.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eAlthough food additives are necessary to make food taste the way you want it to, they are not necessary for the human body.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eSome people are allergic to food additives and don't know what they can eat.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eThe reason I decided to become a pastry chef was because of a friend of mine's allergies.\u003c\/span\u003e \u003cbr\u003e\u003cspan\u003eI am studying because I want to help somehow.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003ePeople with allergies eat something else.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eThat's fine, but I'd still like to eat the same thing every once in a while.\u003c\/span\u003e\u003cbr\u003e \u003cspan\u003eDOLCE is made using safe ingredients that meet the standards of the organic shop \"Root's Purely\" so that you can eat it with peace of mind.\u003c\/span\u003e\u003c\/p\u003e","brand":"Root's Purely | ルーツピュアリィ","offers":[{"title":"Default Title","offer_id":40523891081277,"sku":"fy-subsc-healthybar-cocoa","price":500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/1_7cead2d1-4f92-480c-a6c9-dc2e50720616.jpg?v=1688452688"},{"product_id":"ピュアリィオリジナル-九州産-自然栽培小麦粉-中力粉-コピー","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":41576887910461,"sku":"pb-00033-subsc-hakurikiko-350","price":740.0,"currency_code":"JPY","in_stock":true},{"title":"1kg","offer_id":41576887943229,"sku":"pb-00034-subsu-hakurikiko-1000","price":1560.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/1_4ba2fb97-ca74-428c-8b09-10f4a9f2c4a5.jpg?v=1759110474"},{"product_id":"定期専用-10品目のおまかせベジボックス","title":"[Regular use only] 8-item veggie box ","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\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOmakase Veggie Box (8 items)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e As the cold winter turns into warm spring, winter vegetables begin to flower and produce seeds.\u003cbr data-mce-fragment=\"1\"\u003e Summer vegetable seeds are sown at the end of February and full-scale harvesting begins around June.\u003cbr data-mce-fragment=\"1\"\u003e This period is called the \"off-season\" and there are fewer types of vegetables that can be harvested.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e We offer a combination of naturally grown and organically grown vegetables.\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\"\u003e*The number of items and contents will be adjusted depending on the season.\u003cbr data-mce-fragment=\"1\"\u003e * Organically grown vegetables are also included.\u003cbr data-mce-fragment=\"1\"\u003e *Please note that we cannot specify vegetables, species, or years of experience.\u003cbr data-mce-fragment=\"1\"\u003e *If the harvest is not possible due to weather or other reasons, the menu will change. \u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"main_comment\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"main_comment\" data-mce-fragment=\"1\"\u003e\n\n\u003cdiv class=\"main_comment\" data-mce-fragment=\"1\"\u003e\n\n\u003cbr\u003e\n\u003cdiv class=\"main_comment\" data-mce-fragment=\"1\"\u003e [Please refer to the Veggie Box contents \u003cstrong\u003e\u003cspan style=\"color: #ff2a00;\" data-mce-style=\"color: #ff2a00;\"\u003e(planned)\u003c\/span\u003e\u003c\/strong\u003e ] Updated 11\/23\/2023] \u003c\/div\u003e\n\n\u003cdiv class=\"main_comment\" data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\n\u003cdiv class=\"main_comment\" data-mce-fragment=\"1\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/pages-to-jpg-0001_af3e415b-93e8-4217-8f3f-8bab8a7f46da.jpg?v=1700825138\"\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"main_comment\" data-mce-fragment=\"1\"\u003e \u003cspan style=\"color: #ff2a00;\" data-mce-style=\"color: #ff2a00;\"\u003e*The image is for illustrative purposes only. Currently, we will deliver the vegetables shown above.\u003c\/span\u003e \u003c\/div\u003e\n\n\u003cdiv class=\"main_comment\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\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\"\u003eWe purchase our agricultural products directly from contracted farmers in Kyushu.\u003c\/strong\u003e \u003cbr data-mce-fragment=\"1\"\u003eOur local producers have been talking to producers while looking at the soil and working together with them. We purchase directly from these Kyushu farmers. In addition to purchasing, we also organize study sessions on natural farming and farming tours, and work to popularize natural farming.\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\"\u003eWhat is natural cultivation?\u003c\/span\u003e\u003c\/strong\u003e \u003cbr data-mce-fragment=\"1\"\u003eNatural cultivation is a form of agriculture that connects to the future, without using any pesticides or fertilizers, and without putting a burden on the environment. Naturally grown rice and vegetables grow slowly and steadily using the natural power of the plants. They grow into delicious crops that are full of vitality. Eating naturally grown rice and vegetables makes the people who eat them healthy and improves the global environment. We want to spread the world of natural cultivation throughout Japan, and we want to support farmers who are committed to natural cultivation.\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 \u003cbr data-mce-fragment=\"1\"\u003eNatural cultivation does not rely on pesticides and fertilizers, so at the beginning, it is susceptible to diseases, insects, climate change, etc. It requires a lot of time and effort, such as soil preparation, seed collection, weeding, and quality control. On the other hand, when shipped to markets such as JA, it may be sold at the same price as conventionally grown crops. We deal directly with contracted farmers without going through the market. This allows farmers to make a fair profit and creates a system that allows them to continue natural cultivation with peace of mind. Eating naturally grown rice and vegetables through Purely will support the spread of agriculture that will lead to the future, and will support farmers who continue to challenge natural cultivation. And above all, it will lead to a healthy life for yourself and your family. If you sympathize with Purely's thoughts and the benefits of natural cultivation, we hope you will do business with us for a long time. \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\n\n\u003cdiv class=\"p-product-single-data p-table  c-w700--p c-mt35 c-mt15  c-mb15\" data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/div\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":"[For off-season] Naturally grown vegetables only (some vegetables overlap)","offer_id":41771706679357,"sku":"ss-subsc-11vegebox-shizen","price":4050.0,"currency_code":"JPY","in_stock":true},{"title":"[Suitable for off-season] Natural cultivation + organic cultivation (no duplicate products)","offer_id":41771706712125,"sku":"ss-subsc-11vegebox-yuuki","price":4050.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/2_b097b759-f6e1-4d38-9f37-0a644251b06f.png?v=1729934687"},{"product_id":"ピュアリィオリジナル-九州産-自然栽培もち米粉","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":42610920882237,"sku":"pb-00037-subsc-komeko-450","price":730.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/0409\/0685\/files\/PB.png?v=1759126509"}],"url":"https:\/\/online.rootspurely.com\/en\/collections\/%e5%ae%9a%e6%9c%9f%e5%95%86%e5%93%81-%e3%81%8a%e7%b1%b3%e4%bb%a5%e5%a4%96.oembed","provider":"Root's Purely | ルーツピュアリィ","version":"1.0","type":"link"}