★Naturally. Organic rice miso
You can choose two of your favorite organic miso from "Daichi" and "Hinata," made from 100% organic rice and soybeans produced in Nagano Prefecture.

★The power of the place of origin
The dried sardines and kelp are carefully selected by Mr. Tanaka, the owner of the popular soba restaurant "Tamagotian" in Suwa and a certified dashi sommelier instructor.

The dried sardines are Ibuki iriko from the Seto Inland Sea. They are made from healthy anchovies that grow up in the gentle waves of the inland sea and are dried while still fresh. They are delicious as is, but even more delicious when grilled. These dried sardines are the best in Japan, according to dashi sommelier Tanaka.

The kelp used is Rausu kelp, which has the strongest umami flavor of all the kelps used in making dashi, giving it a rich taste.

★Naturally. Dashi powder
Miso sommelier Ai Nagamine has searched for many years to create an easy and delicious soup stock.
Simply boil the ingredients, add the miso, and sprinkle some dashi powder on top to make delicious miso soup.
This fine powder made from 100% bonito flakes not only adds flavor to soup stock, but also allows you to consume calcium without compromising the texture.

★ Agar Kanta
A local specialty of the Suwa region, recommended by miso sommelier Ai Nagamine as an ingredient in miso soup.
Agar sticks are made possible by the harsh cold of Nagano's winters.
It's also different from ordinary agar sticks!
The agar, specially formulated for the soup, has a different texture than regular agar and a luxurious taste.
It's packed with dietary fiber and will please your stomach.

Please enjoy this wonderful combination.