OVERSEAS DEBUT!!

Made with domestically grown glutinous rice, these crispy rice snacks capture the toasted crunch of okoge, the golden crust that forms when rice is cooked. Crushed shrimp is kneaded into the rice dough and seasoned with Ise lobster powder, inspired by Japan's prized delicacy. Crafted using traditional rice-cracker techniques, they offer a distinctive take on Japan's beloved rice snacks.

OVERSEAS DEBUT!!

Inspired by yaki onigiri, these rice crackers are carefully baked for a light, fluffy texture and fragrant, toasted flavour. Seasoned with a sweet and savoury miso sauce, they bring out the natural taste of rice with every bite, recreating the comforting flavours of a homemade grilled rice ball.

OVERSEAS DEBUT!!

Made with 100% Japanese-grown rice, this light and crispy komeokoshi—a traditional Japanese puffed rice snack—is crafted by a maker with over 70 years of expertise in pon-gashi, the traditional art of puffing rice. Its natural sweetness is balanced with first-pressed Uruki Soy Sauce from Ehime, adding a fragrant soybean aroma, subtle saltiness, and rich savoury depth to every bite.

OVERSEAS DEBUT!!

Made with Tsuyahime, Yamagata's renowned premium rice variety, these senbei are crafted to bring out the rice's natural sweetness and umami. The rice is carefully washed, soaked, and steamed before being shaped and baked, with artisans adjusting the process according to the day's conditions to create an exceptionally flavourful rice cracker.

OVERSEAS DEBUT!!

Rausu kelp from Hokkaido is kneaded into Japanese glutinous rice and carefully baked into light, crispy arare. Made by a Toyama rice cracker maker founded in 1927, they use pure underground well water and carefully selected rice, with a simple touch of salt to bring out the natural umami of the kelp and delicate sweetness of the rice.

New-crop glutinous rice is carefully stored in a traditional yukimuro snow cellar, a uniquely snowy Niigata method of preserving rice under controlled temperature and humidity. The rice is then processed using a traditional water-milling technique to create shiratama flour, giving the mochi its signature smooth, tender texture. Simply warm the mochi and top with Hokkaido whole soybean kinako for a delicate, nutty sweetness.

Soft and chewy mochi made with Kyoho grape juice kneaded into the dough, delivering a delicate fruity flavour and fragrant sweetness. Individually wrapped for easy enjoyment, this Japanese confection combines the traditional texture of mochi with the seasonal flavour of one of Japan's beloved fruits.

Rice koji is the sole ingredient in this traditional Japanese fermented drink, creating a naturally sweet amazake with no added sugar or alcohol. Founded in 1894, Yamaku Foods continues to preserve traditional production methods while adapting to modern tastes. Finely ground rice gives it a smooth texture, while fermentation brings out the rice's gentle natural sweetness.