The rich mountains and plains of Fukuoka and its abundant marine resources are a treasure trove of delicious food. From the sea comes laver, processed fish paste and pickled seafood, while the land yields time-honored Yame green tea, and the giant Kyoho grapes and a host of other fruits. The fields of Fukuoka support a diverse selection of rice wine, shochu distilled liquor and wine, too.
“Tofu-Shao-Mai” is a popular item on the menu of Umenohana, which offers yuba and tofu kaiseki cuisine to its customers all over Japan.
Iriko-ni (dried sardine cooked in a sauce) was originally made by a female inn manager using selected soy sauce and a secret recipe. This salty, sweet, spicy delicacy was first served in the inn, but its reputation soon spread through word of mouth. Thereafter, it won first prize in the food show of the Chikuzen-Nanaura area, and is considered ideal with meals or beer as well as being a nice snack for kids.
Each carefully-selected fish is prepared individually in this traditional method carried on since the company was established.
A blend of Hakata’s famous spicy cod roe with healthy konjac. The hot taste with tender and chewy texture will grow on you.
This apiary offers delicious Japanese milkvetch honey and acacia honey, both of which have a deep and sophisticated taste.
Yuzusco is a citrus version of pepper sauce, made with yuzu citron peel, vinegar, and chili peppers. It compliments a wider variety of food, such as Japanese, western and Chinese, and enjoys great popularity in the Kyushu region.
This specialty is made with scallops of Tairagi (pen shells) pickled slowly in special sake lees. A generous amount of scallops is packed into each package.
Just one small spoonful of this rich, aromatic spice can really enhance any dish. This is a type of Japanese paste
seasoning, made from green chili peppers and yuzu (citrus).
Takana-zuke is pickled leaf mustard, and is especially well known in the Kyushu region. This Mentai Takana is made from finely chopped Takana-zuke and homemade Karashi-Mentaiko (spiced cod roe). Its unique spicy taste is superb and ideally compliments both rice and alcohol drinks.
“Yumetakana” pickled Chinese mustard greens are a specialty of the prefecture, perfect as they are with rice or fried up for a special treat on top of hot rice. Rich in vitamins and fiber, too!
Manufacture and sale of products made with domestic fruit and vegetables, mostly from Fukuoka Prefecture (fruit juices, vegetables juices, etc.)
Hakata Sakura is the shop’s original tea blend that uses selected Yame green tea, Fukamushi-cha (deep-steamed green tea), and Kabuse-cha (covered green tea). All the tealeaves are produced in Fukuoka, and exhibit a subtle sweetness and deep flavor. The shop also offers a wide variety of
selected tea from different areas of Kyushu.
Gyokuro offers a deep and rich taste, and is lauded as an artwork of tea.
This Yame green tea has earned high marks in Japan, with over half of the Gyokuro tea sold in Japan coming from Yame.
We grow and process the finest quality green teas—gyokuro, sencha, and matcha—thanks to a superb natural environment.
The spice of Hakata
Famed nationwide, mentai (spiced cod roe) has established itself as a standard souvenir from Fukuoka. Made of cod roe in a red pepper sauce, it is perfect with hot rice and a diverse variety of Western cuisine.
Fish roe in a spicy sauce. It goes wonderfully well with rice whether raw or cooked.
Delicious sembei rice crackers made with mentaiko (salted cod roe spiced with chili pepper) and other seafood. Goes great with beer!
Our unique spicy sauce brings out the grainy texture and delicious flavor of the roe in this spicy mentai treat.
A Kanefuku representative product, carefully made to an original formula. This is a true specialty of Kanefuku, which has a long tradition of working with Mentaiko.