Fukushima Prefecture
Availability of Fukushima Grown Produce
※E=Early M=Mid L=Late April May June July August September October November December January February March Product E M L E M L E M L E M L E M L E M L E M L E M L E M L E M L E M L E M L
Peach (Hikawahakuho)
Peach (Gyosei)
Peach (Akatsuki)
Peach (Kawanakajima Hakuto)
Peach (Yuzora)
Grape (Azumashizuku)
Grape (Kyoho)
Grape (Takao)
Pear (Kosui)
Pear (Hosui)
Pear (Nijusseiki)
Apple (Sansa)
Apple (Tsugaru)
Apple (Shinanosweet)
Apple (Jonagold)
Apple (Yoko)
Apple (Orin)
Apple (Fuji)
Aizu Mishirazugaki persimmons
Leek
Strawberry
Broccoli
Tomatoes
Asparagus Fukushima products Trade Promotion Division, Fukushima Tourism Promotion Bureau TEL（024）521-7326 FAX（024）521-7888 catalogue 2-16 Sugitsuma-cho, Fukushima city, Fukushima, 960-8670 http://wwwcms.pref.fukushima.jp/ As of February 2017 Fukushima products catalog of Japan To know more about Fukushima Prefecture Approaches taken by Fukushima Prefecture to make people assured of food safety
Four Seasons and Dietary Trading in Fukushima and Approaches to Ensure Food Specific Actions Taken in Stages of “Production,“ Culture in Fukushima its Current Status Safety and Security “Distribution,“ and “Consumption“
Aizu Fukushima Prefecture, located along the Pacific Japan is the world’s fourth largest trading nation Fukushima has always made the greatest effort to pursue food security with Fukushima continues to exert its utmost efforts to secure food safety at all Ocean with majestic mountains in its central after the United States, China and EU. While the long established “Basic Guidelines concerning assurance of food safety in times starting from production to consumption. In terms of how radioactive Naka-dori region, ranks as the third largest prefecture in scarce of fuel resources, such as crude oil, Japan Fukushima” and the “Program for assurance of food safety in Fukushima”. contamination of food is handled, several rounds of inspection are Japan. Blessed with rich seasonal splendors all has been highly skillful and productive in However, due to the drastic change of surrounding our approach towards implemented at each of these stages: production, distribution and year around, Fukushima is composed of three agriculture and processing farming products, food following the Great East Japan Earthquake on March 11, 2011 and the consumption. With the support of not only the local governments but also the Hama-dori distinctive regions: The Aizu Region, hemmed in which has been proven with the annual increase radiation crisis at the Fukushima Daiichi Nuclear Power Station, in order to producers and local distributors, the prefecture has been able to carry out by mountains; The Naka-dori (Central Region), in export of agricultural products. Although there ensure further safety and security, the prefectural government undertook a rigorous and continued testing, allowing to ensure the safety of its regional home to a vast basin; and the Hama-dori (Coastal once were strict restrictions imposed by many full review and implemented a broad program of radiation monitoring, named food.
Region) stretching along the coastal( Augustline. These 1, 2013 ) countries in the world on products from the Basic Guidelines for Fukushima Food Safety and Security, and the Safety three regions differ greatly, not only Fukushima after the 2011 Great East Japan and Security Programs for Fukushima Food. In order to make the prefecture’s geographically and in climate, but also in terms of Earthquake, Canada officially lifted their fundamental principle of “securing the safety of local food products” a reality, historical background, as evident from the diverse Fukushima food import bans in June, 2011, the local authorities have been taking these regulations into place amongst Outline dietary culture developed in this prefecture. followed by others including Malaysia, Vietnam partnership with relevant organizations. Surrounded by deep mountains, Aizu is known as a and Australia, While some import bans on heavy snowfall region. Its flatlands have long been Fukushima food remain, countries such as the the home of rice production, while its mountain United States and Indonesia allow many Radiation Monitoring & Inspection Area North latitude area flourished with “soba” (buckwheat noodle) Fukushima foods in as long as they are 13,782 km² 37 deg 44 min 51 sec producers. Its rich tradition and history as a accompanied by certain certifications. In fiscal Inspection System for Rice Inspection System for Sake Inspection System for Peaches rice-producing area have been passed down from 2016, Fukushima’s exports of peaches exceeded Radiation tests are conducted on all rice For making sake, only Fukushima-produced rice A series of regular inspections are conducted on a Total population Altitude one generation to another, making Aizu a highly those of the year before the Great East Japan produced in Fukushima. Each bag of rice is confirmed to contain amounts of radioactive voluntary basis prior to shipping on peaches 1,895,080 67.88 meters productive center of sake that features an Earthquake (fiscal 2010), and Fukushima grabbed given an individual management number, and substance less than the minimum determination limit grown in the prefecture to verify that the Local governments Prefectural flower excellent taste derived from the locally harvested the top share of Japanese peach exports to three the rice bags that are confirmed to be with in All Amount and All Package Inspection is used. radioactivity level is below the criteria. In these radioactive substance below the predetermined Moreover, in order for all consumers to feel safe voluntary inspections, first a sample lot of 58 municipalities Rhododendron rice grown with rich natural blessings. Sake Southeast Asian countries (Thailand, Malaysia, level are labeled with a certificate of inspection about their products the Fukushima Sake Brewers’ peaches are harvested and crushed. Then these produced in Aizu is highly praised; Aizu is a and Indonesia). Also, Fukushima’s sake, which is and are shipped. Association has opted to formulate its own peaches are tested for radioactivity using various East longitude Prefectural bird particularly active region of sake brewing among highly praised at home and abroad, is now 140 deg 28 min 16 sec Narcissus Flycatcher More than 10 million bags have been inspected guidelines and make the test data open to the public. devices, including sodium iodide-based other areas in Fukushima, which won the largest exported to many countries and regions such as every year since 2012, and no rice with Not only do the brewers conduct random spot scintillation spectrometers. If by any chance, a Prefectural Tree number of the top award, the Gold Prize, at the the United States and Hong Kong. products is radioactive substance beyond the checks on materials that have already cleared the sample is determined to contain radioactivity that Japanese zelkova prestigious and traditional Annual Japan Sake gradually diminishing, replaced by the predetermined level (100Bq/kg) has been found prior screening, but they also further examine the exceeds the screening level, all peaches harvested Awards for four straight years.In the cold winter recognition that Fukushima products are not only since the rice grown in 2015. levels of radioactive contamination for the mother at the same location will be required to go season, non-perishable food, such as dried safe but also appealing. water, undiluted sake, and sake lees. They only ship through a gamma-ray spectrometry inspection As of February 2017 persimmons and dried radish, are busily sake products that have passed the three rounds of using a germanium semiconductor detector under showcased in the local markets. Traditional rigorous screening, including the one conducted by the supervision of the prefectural government. No cuisines like Kozuyu and Nishin no Sansho-zuke the National Tax Agency. (And the products are peach with radioactive substance beyond the delivered to the customers with the latest predetermined level (100Bq/kg) has been found (dried herrings pickled with Japanese pepper Radioactivity Measurement Test Report attached). since 2013. leaves in soy sauce and vinegar) are also popular local dishes that have been handed down through the ages. On the other hand, Naka-dori finds the Websites temperature rise and drop significantly as the season changes, allowing the locals here to fully Fukushima Shinhatsubai̶Toward a New Future of Fukushima Fukushima no Megumi enjoy all four seasons. As the weather is suited for This website has been designed to convey Fukushima’s hopes for the bright future, along In addition to the enhancement of emergency environmental radiation growing peaches, grapes, cucumbers and with the disclosure of radioactivity monitoring information of all local goods produced by monitoring inspection that Fukushima Prefecture has been implementing, the tomatoes, the main seasonal products can be the agricultural, forestry and fishery industries in this prefecture. Fukushima Association for Securing Safety of Agricultural Products was enjoyed throughout the year. This region is also The results of monitoring inspections of agricultural products are frequently updated and established in May,2012 to execute precise inspection of radioactive freely accessible at any time by all visitors to this website. The site also features the substances on all rice bags, vegetables and fruits, and to provide the results to known for cuisines that make great use of a wide SAPPORO function to perform a refined search of test results, which allows the users to specify not consumers. The association is composed of agricultural groups, distributors, variety of ingredients. Hama-dori, the coastal HOKKAIDO only the product name but also the region and harvested date. The Shinhatsubai Blog on retailers, and consumer groups as well as the prefectural government. In order region facing the Pacific, seldom sees snow, and the other hand will deliver up-to-date information collected around the prefecture and the to ensure the safety of products in Fukushima and regain the trust of the temperature keeps warm even during the Tokyo metropolitan areas about events related to Fukushima-grown agricultural products consumers and distributors, the association disseminates radioactivity test winter time. As a consequence, this region and new approaches practiced through entertaining blog posts and videos. results offered by producers and information on various actions taken by developed a dietary culture that features abundant farmers to secure their products’ safety. seafood. In this way, the food culture of Fukushima has diversified, thanks to the rich AOMORI ingredients and widely varying climatic conditions
AKITA TOHOKU district unique to this locality. IWATE
YAMAGATA MIYAGI
FUKUSHIMA
Fukushima Airport
[Web Site] [Web Site]
TOKYO Fukushima Shinhatsubai̶Toward a New Future of Fukushima Fukushima no Megumi http://www.new-fukushima.jp/ https://fukumegu.org 2 OSAKA Fukushima products catalog of Japan To know more about Fukushima Prefecture Approaches taken by Fukushima Prefecture to make people assured of food safety
Four Seasons and Dietary Trading in Fukushima and Approaches to Ensure Food Specific Actions Taken in Stages of “Production,“ Culture in Fukushima its Current Status Safety and Security “Distribution,“ and “Consumption“
Aizu Fukushima Prefecture, located along the Pacific Japan is the world’s fourth largest trading nation Fukushima has always made the greatest effort to pursue food security with Fukushima continues to exert its utmost efforts to secure food safety at all Ocean with majestic mountains in its central after the United States, China and EU. While the long established “Basic Guidelines concerning assurance of food safety in times starting from production to consumption. In terms of how radioactive Naka-dori region, ranks as the third largest prefecture in scarce of fuel resources, such as crude oil, Japan Fukushima” and the “Program for assurance of food safety in Fukushima”. contamination of food is handled, several rounds of inspection are Japan. Blessed with rich seasonal splendors all has been highly skillful and productive in However, due to the drastic change of surrounding our approach towards implemented at each of these stages: production, distribution and year around, Fukushima is composed of three agriculture and processing farming products, food following the Great East Japan Earthquake on March 11, 2011 and the consumption. With the support of not only the local governments but also the Hama-dori distinctive regions: The Aizu Region, hemmed in which has been proven with the annual increase radiation crisis at the Fukushima Daiichi Nuclear Power Station, in order to producers and local distributors, the prefecture has been able to carry out by mountains; The Naka-dori (Central Region), in export of agricultural products. Although there ensure further safety and security, the prefectural government undertook a rigorous and continued testing, allowing to ensure the safety of its regional home to a vast basin; and the Hama-dori (Coastal once were strict restrictions imposed by many full review and implemented a broad program of radiation monitoring, named food.
Region) stretching along the coastal( Augustline. These 1, 2013 ) countries in the world on products from the Basic Guidelines for Fukushima Food Safety and Security, and the Safety three regions differ greatly, not only Fukushima after the 2011 Great East Japan and Security Programs for Fukushima Food. In order to make the prefecture’s geographically and in climate, but also in terms of Earthquake, Canada officially lifted their fundamental principle of “securing the safety of local food products” a reality, historical background, as evident from the diverse Fukushima food import bans in June, 2011, the local authorities have been taking these regulations into place amongst Outline dietary culture developed in this prefecture. followed by others including Malaysia, Vietnam partnership with relevant organizations. Surrounded by deep mountains, Aizu is known as a and Australia, While some import bans on heavy snowfall region. Its flatlands have long been Fukushima food remain, countries such as the the home of rice production, while its mountain United States and Indonesia allow many Radiation Monitoring & Inspection Area North latitude area flourished with “soba” (buckwheat noodle) Fukushima foods in as long as they are 13,782 km² 37 deg 44 min 51 sec producers. Its rich tradition and history as a accompanied by certain certifications. In fiscal Inspection System for Rice Inspection System for Sake Inspection System for Peaches rice-producing area have been passed down from 2016, Fukushima’s exports of peaches exceeded Radiation tests are conducted on all rice For making sake, only Fukushima-produced rice A series of regular inspections are conducted on a Total population Altitude one generation to another, making Aizu a highly those of the year before the Great East Japan produced in Fukushima. Each bag of rice is confirmed to contain amounts of radioactive voluntary basis prior to shipping on peaches 1,895,080 67.88 meters productive center of sake that features an Earthquake (fiscal 2010), and Fukushima grabbed given an individual management number, and substance less than the minimum determination limit grown in the prefecture to verify that the Local governments Prefectural flower excellent taste derived from the locally harvested the top share of Japanese peach exports to three the rice bags that are confirmed to be with in All Amount and All Package Inspection is used. radioactivity level is below the criteria. In these radioactive substance below the predetermined Moreover, in order for all consumers to feel safe voluntary inspections, first a sample lot of 58 municipalities Rhododendron rice grown with rich natural blessings. Sake Southeast Asian countries (Thailand, Malaysia, level are labeled with a certificate of inspection about their products the Fukushima Sake Brewers’ peaches are harvested and crushed. Then these produced in Aizu is highly praised; Aizu is a and Indonesia). Also, Fukushima’s sake, which is and are shipped. Association has opted to formulate its own peaches are tested for radioactivity using various East longitude Prefectural bird particularly active region of sake brewing among highly praised at home and abroad, is now 140 deg 28 min 16 sec Narcissus Flycatcher More than 10 million bags have been inspected guidelines and make the test data open to the public. devices, including sodium iodide-based other areas in Fukushima, which won the largest exported to many countries and regions such as every year since 2012, and no rice with Not only do the brewers conduct random spot scintillation spectrometers. If by any chance, a Prefectural Tree number of the top award, the Gold Prize, at the the United States and Hong Kong. products is radioactive substance beyond the checks on materials that have already cleared the sample is determined to contain radioactivity that Japanese zelkova prestigious and traditional Annual Japan Sake gradually diminishing, replaced by the predetermined level (100Bq/kg) has been found prior screening, but they also further examine the exceeds the screening level, all peaches harvested Awards for four straight years.In the cold winter recognition that Fukushima products are not only since the rice grown in 2015. levels of radioactive contamination for the mother at the same location will be required to go season, non-perishable food, such as dried safe but also appealing. water, undiluted sake, and sake lees. They only ship through a gamma-ray spectrometry inspection As of February 2017 persimmons and dried radish, are busily sake products that have passed the three rounds of using a germanium semiconductor detector under showcased in the local markets. Traditional rigorous screening, including the one conducted by the supervision of the prefectural government. No cuisines like Kozuyu and Nishin no Sansho-zuke the National Tax Agency. (And the products are peach with radioactive substance beyond the delivered to the customers with the latest predetermined level (100Bq/kg) has been found (dried herrings pickled with Japanese pepper Radioactivity Measurement Test Report attached). since 2013. leaves in soy sauce and vinegar) are also popular local dishes that have been handed down through the ages. On the other hand, Naka-dori finds the Websites temperature rise and drop significantly as the season changes, allowing the locals here to fully Fukushima Shinhatsubai̶Toward a New Future of Fukushima Fukushima no Megumi enjoy all four seasons. As the weather is suited for This website has been designed to convey Fukushima’s hopes for the bright future, along In addition to the enhancement of emergency environmental radiation growing peaches, grapes, cucumbers and with the disclosure of radioactivity monitoring information of all local goods produced by monitoring inspection that Fukushima Prefecture has been implementing, the tomatoes, the main seasonal products can be the agricultural, forestry and fishery industries in this prefecture. Fukushima Association for Securing Safety of Agricultural Products was enjoyed throughout the year. This region is also The results of monitoring inspections of agricultural products are frequently updated and established in May,2012 to execute precise inspection of radioactive freely accessible at any time by all visitors to this website. The site also features the substances on all rice bags, vegetables and fruits, and to provide the results to known for cuisines that make great use of a wide SAPPORO function to perform a refined search of test results, which allows the users to specify not consumers. The association is composed of agricultural groups, distributors, variety of ingredients. Hama-dori, the coastal HOKKAIDO only the product name but also the region and harvested date. The Shinhatsubai Blog on retailers, and consumer groups as well as the prefectural government. In order region facing the Pacific, seldom sees snow, and the other hand will deliver up-to-date information collected around the prefecture and the to ensure the safety of products in Fukushima and regain the trust of the temperature keeps warm even during the Tokyo metropolitan areas about events related to Fukushima-grown agricultural products consumers and distributors, the association disseminates radioactivity test winter time. As a consequence, this region and new approaches practiced through entertaining blog posts and videos. results offered by producers and information on various actions taken by developed a dietary culture that features abundant farmers to secure their products’ safety. seafood. In this way, the food culture of Fukushima has diversified, thanks to the rich AOMORI ingredients and widely varying climatic conditions
AKITA TOHOKU district unique to this locality. IWATE
YAMAGATA MIYAGI
FUKUSHIMA
Fukushima Airport
[Web Site] [Web Site]
TOKYO Fukushima Shinhatsubai̶Toward a New Future of Fukushima Fukushima no Megumi http://www.new-fukushima.jp/ https://fukumegu.org 3 OSAKA A gift from Mother Nature, grown in Fukushima
We grow fruits and vegetables that bring happiness to your homes. Grapes Tomatoes The taste of autumn The bright red tomatoes will Because grapes have rich content of stir up your appetite functional ingredients such as Fukushima's bright red tomatoes are Apples polyphenol and antocyanin and are beautiful in color and are filled with Grown under plenty of known to be healthy, they are natural goodness. They make you sunlight, Fukushima becoming even more popular. The hungry just by looking at them. The apples are full of nectar sweet juice will fill your mouth. exquisite balance of sweetness and In Fukushima, when we grow Fuji apples, we don't pluck off the leaves more (Season: From mid August to early tartness creates an unforgettable taste. than necessary: that's why the color may seem light, but the leaves left on the October) (Season: From late June to late October) trees absorb the sunlight which makes the apples full of sweet nectar. Fukushima Fuji apples are so sweet, they are loved by everybody. (Season: From mid September to mid December)
Cucumber The fresh, watery, crunchy texture of Peaches Partially-dried Japanese persimmon cucumber will stimulate your appetite Fukushima is the second largest producer of peaches Sweetness is condensed in the thick flesh of the Fukushima is the top producer of persimmon cucumber in summertime. The bright in Japan, but the taste is number one! Pears Partially-dried Japanese persimmon with a history of a century has a natural green cucumber is perfect for hydration in They are the most popular summer fruit in Fukushima, the strong sweetness and you can enjoy the mellow fragrance. summertime. Kingdom of fruits. After harvest, many of the peaches are put Enjoy crisp and juicy oriental pears (Season: Partially-dried Japanese persimmon From mid November to late (Season:Cucumber From late June to late Kosui are only slightly tart but are very sweet and juicy. Hosui have a through testing equipment to measure the sugar level, weight and February) September) very rich taste due to high sugar content. A touch of tartness gives them Broccoli color. Because only the best are shipped out, the taste is a good balance in taste. (Season: From late August to mid October) A nutritiously balanced vegetable full of guaranteed. Enjoy the sweetness that will fill your mouth. (Season: vitamin C From late July to mid September) Strawberries In Fukushima, we grow broccolis two times a year; in Strawberries full of spring scent the spring (May) and autumn (October). Since we are and sweet aroma persistent about the quality of soil and fertilizer, our In addition to our popular Tochiotome, we broccolis becomes full of the sweetness and umami of offer Fukushima's original varieties, vegetables. That's why they're so delicious even when Fukuharuka and Fukuayaka. They are both Green beans cooked in a simple manner. (Season: From mid May to mid June; from mid October to late November) large and firm with a sweet, rich flavor. They feature a crunchy texture and sweetness (Season: From mid December to mid April) Fukushima’s production of kidney beans in summertime is the top in Asparagus Japan. The strong sweetness when you boil them matches with any kind The cool crisp climate gives our of dishes. asparagus that wonderful taste (Season: Kidney beans From mid June to early October) Aizu Mishirazugaki Grown in Aizu, where there is a good daily temperature difference, Fukushima asparaguses are Grown in land rich with nature and history Green onions tender and sweet, though the stems are thick. The flesh is so soft and smooth, when you bite into it, it Our green onions not only taste good, but they are (Season: From early May to late September) will melt and fill your mouth with sweet juice. Our also good for health Mishirazugaki is bigger in size than ordinary From summer to autumn, they are grown mainly persimmons. Enjoy the wonderful taste of Aizu in the Central Region of Fukushima, and from Mishirazugaki. (Season: From late October to early winter to spring they are grown in Iwaki City. As December) they overcome the harshness of every season, ■Prefectural Headquarters of JA Fukushima one can enjoy their rich sweet flavor all year (National Federation of Agricultural Cooperative Associations Fukushima Branch) round. (Season: From late June to late 1-1 Hirano Sanmaiosa, Iizakamachi, Fukushima, Fukushima Prefecture September; late October to late April)
4 A gift from Mother Nature, grown in Fukushima
We grow fruits and vegetables that bring happiness to your homes. Grapes Tomatoes The taste of autumn The bright red tomatoes will Because grapes have rich content of stir up your appetite functional ingredients such as Fukushima's bright red tomatoes are Apples polyphenol and antocyanin and are beautiful in color and are filled with Grown under plenty of known to be healthy, they are natural goodness. They make you sunlight, Fukushima becoming even more popular. The hungry just by looking at them. The apples are full of nectar sweet juice will fill your mouth. exquisite balance of sweetness and In Fukushima, when we grow Fuji apples, we don't pluck off the leaves more (Season: From mid August to early tartness creates an unforgettable taste. than necessary: that's why the color may seem light, but the leaves left on the October) (Season: From late June to late October) trees absorb the sunlight which makes the apples full of sweet nectar. Fukushima Fuji apples are so sweet, they are loved by everybody. (Season: From mid September to mid December)
Cucumber The fresh, watery, crunchy texture of Peaches Partially-dried Japanese persimmon cucumber will stimulate your appetite Fukushima is the second largest producer of peaches Sweetness is condensed in the thick flesh of the Fukushima is the top producer of persimmon cucumber in summertime. The bright in Japan, but the taste is number one! Pears Partially-dried Japanese persimmon with a history of a century has a natural green cucumber is perfect for hydration in They are the most popular summer fruit in Fukushima, the strong sweetness and you can enjoy the mellow fragrance. summertime. Kingdom of fruits. After harvest, many of the peaches are put Enjoy crisp and juicy oriental pears (Season: Partially-dried Japanese persimmon From mid November to late (Season:Cucumber From late June to late Kosui are only slightly tart but are very sweet and juicy. Hosui have a through testing equipment to measure the sugar level, weight and February) September) very rich taste due to high sugar content. A touch of tartness gives them Broccoli color. Because only the best are shipped out, the taste is a good balance in taste. (Season: From late August to mid October) A nutritiously balanced vegetable full of guaranteed. Enjoy the sweetness that will fill your mouth. (Season: vitamin C From late July to mid September) Strawberries In Fukushima, we grow broccolis two times a year; in Strawberries full of spring scent the spring (May) and autumn (October). Since we are and sweet aroma persistent about the quality of soil and fertilizer, our In addition to our popular Tochiotome, we broccolis becomes full of the sweetness and umami of offer Fukushima's original varieties, vegetables. That's why they're so delicious even when Fukuharuka and Fukuayaka. They are both Green beans cooked in a simple manner. (Season: From mid May to mid June; from mid October to late November) large and firm with a sweet, rich flavor. They feature a crunchy texture and sweetness (Season: From mid December to mid April) Fukushima’s production of kidney beans in summertime is the top in Asparagus Japan. The strong sweetness when you boil them matches with any kind The cool crisp climate gives our of dishes. asparagus that wonderful taste (Season: Kidney beans From mid June to early October) Aizu Mishirazugaki Grown in Aizu, where there is a good daily temperature difference, Fukushima asparaguses are Grown in land rich with nature and history Green onions tender and sweet, though the stems are thick. The flesh is so soft and smooth, when you bite into it, it Our green onions not only taste good, but they are (Season: From early May to late September) will melt and fill your mouth with sweet juice. Our also good for health Mishirazugaki is bigger in size than ordinary From summer to autumn, they are grown mainly persimmons. Enjoy the wonderful taste of Aizu in the Central Region of Fukushima, and from Mishirazugaki. (Season: From late October to early winter to spring they are grown in Iwaki City. As December) they overcome the harshness of every season, ■Prefectural Headquarters of JA Fukushima one can enjoy their rich sweet flavor all year (National Federation of Agricultural Cooperative Associations Fukushima Branch) round. (Season: From late June to late 1-1 Hirano Sanmaiosa, Iizakamachi, Fukushima, Fukushima Prefecture September; late October to late April)
5 ProcessedProcessed foods food
Special A-Grade
Temomi Gokubuto Udon Homemade dried ramen noodles (Hand-kneaded thick udon) Kitakata ramen noodles dried and rested in a low Fukushima-produced rice Koshihikari temperature environment. Best for use in stewed or fried udon dishes. After carefully kneading the dough, we give it plenty of resting time. We The rice brand that Fukushima boasts to the world Our noodles are not treated with heat, but are dried and rested in a low then process the dough into thick and flavorful udon noodles, so that Fukushima leads the Tohoku region in the production of Koshihikari. temperature environment. We offer six varieties of soup: Shoyu, Miso, even after boiling, they will remain firm and delicious. Fukushima-produced Koshihikari achieved the highest rank “Special A“ at the Salt, Tantanmen (spicy sesame), Shoyu soup for cold noodles, Sesame soup ■IKEDA FOOD INDUSTRY CO.,LTD. for cold noodles. taste ranking test for rice grown in 2016; it is the best brand representing 1 Minaminakakawara, Senouemachi, Fukushima Fukushima in both name and reality. ■IGARASHI SEIMEN Co.,Ltd. 7468 Machijiri-higashi, Kitakata
Fukushima beef Masterpiece of beef that brings Arabiki Soba moments of happiness. (Soba made of coarsely ground buckwheat flour) Fukushima beef, full of rich and mellow flavor has high-quality marbling and is vivid in color, a true Romentist We take pride in our soba for its buckwheat flavor and light masterpiece of beef. Taken from cows raised most （Kitakata Shijimi Shoyu Ramen） texture. We have succeeded in maintaining the soba flavor and light texture. Noodles carefully in the heart of nature, Fukushima beef Light-taste shoyu ramen with shijimi clam soup stock are cut in a way so that each noodle has a different width, which gives the always brings people moments of happiness. The noodles are the healthy, non-fry type, similar to fresh noodles. The wheat produced in Kitakata called “Yukichikara” is used to make the noodles. The noodles a distinct texture. soup made with shijimi clam stock is mild and flavorful. ■NARAYA Co.,Ltd. ■Prefectural Headquarters of JA Fukushima ■Aizu Kitakata Global Club 4662 2-chome, Kitakata City 6-1 Tajima Tajima-yanagi, Minamiaizu Town, Minamiaizu County 1-1 Hirano Sanmaiosa, Iizakamachi, Fukushima, Fukushima Prefecture
6 ProcessedProcessed foods food
Special A-Grade
Temomi Gokubuto Udon Homemade dried ramen noodles (Hand-kneaded thick udon) Kitakata ramen noodles dried and rested in a low Fukushima-produced rice Koshihikari temperature environment. Best for use in stewed or fried udon dishes. After carefully kneading the dough, we give it plenty of resting time. We The rice brand that Fukushima boasts to the world Our noodles are not treated with heat, but are dried and rested in a low then process the dough into thick and flavorful udon noodles, so that Fukushima leads the Tohoku region in the production of Koshihikari. temperature environment. We offer six varieties of soup: Shoyu, Miso, even after boiling, they will remain firm and delicious. Fukushima-produced Koshihikari achieved the highest rank “Special A“ at the Salt, Tantanmen (spicy sesame), Shoyu soup for cold noodles, Sesame soup ■IKEDA FOOD INDUSTRY CO.,LTD. for cold noodles. taste ranking test for rice grown in 2016; it is the best brand representing 1 Minaminakakawara, Senouemachi, Fukushima Fukushima in both name and reality. ■IGARASHI SEIMEN Co.,Ltd. 7468 Machijiri-higashi, Kitakata
Fukushima beef Masterpiece of beef that brings Arabiki Soba moments of happiness. (Soba made of coarsely ground buckwheat flour) Fukushima beef, full of rich and mellow flavor has high-quality marbling and is vivid in color, a true Romentist We take pride in our soba for its buckwheat flavor and light masterpiece of beef. Taken from cows raised most （Kitakata Shijimi Shoyu Ramen） texture. We have succeeded in maintaining the soba flavor and light texture. Noodles carefully in the heart of nature, Fukushima beef Light-taste shoyu ramen with shijimi clam soup stock are cut in a way so that each noodle has a different width, which gives the always brings people moments of happiness. The noodles are the healthy, non-fry type, similar to fresh noodles. The wheat produced in Kitakata called “Yukichikara” is used to make the noodles. The noodles a distinct texture. soup made with shijimi clam stock is mild and flavorful. ■NARAYA Co.,Ltd. ■Prefectural Headquarters of JA Fukushima ■Aizu Kitakata Global Club 4662 2-chome, Kitakata City 6-1 Tajima Tajima-yanagi, Minamiaizu Town, Minamiaizu County 1-1 Hirano Sanmaiosa, Iizakamachi, Fukushima, Fukushima Prefecture
7 ProcessedProcessed foods food
Young Fukushima peaches in sweet syrup Baby peach compote Young fruits of Fukushima's original variety, Akatsuki, are cooked in light syrup until even the seeds become soft and edible. Enjoy the elegant flavor and sweetness of young peaches. These cooked peaches are also perfect in your favorite desserts. ■ABUKUMA FOODS Co.,Ltd. 4-14 Hobaramachi, Date Densho-gura tofu misozuke Smooth texture and rich flavor make it special. Tofu made from 100% domestically grown soybeans are kept in a bed of originally blended miso for a long period of Horse chestnut honey time for fermentation. That's why they become smooth and rich. Enjoy! We deliver you from the heart of Cooked whole kinmedai fish Aizu's nature, 100% home produced ■KANNO PICLES FOODS Co.,Ltd. honey! We offer you freshly packed ready-to-eat 130 Kashima, Kashima-ku, Minamisoma Drinkable konnyaku jelly Japanese food! Horse chestnut honey can be produced only Kinmedai (alfonsino) and other fishes from Japanese in Japan. It has a wonderful aroma and is Delicious and healthy jelly coastal waters are stewed in sweet soy sauce-base stock said to be one of the finest in quality. It has Konnyaku jelly drink is made by adding to fruit juices and freshly packed. Simply warm them in boiling water a very refreshing taste. dietary fiber that helps your digestive system, collagen which maintains your skin condition and is good for and serve. ■HONEY MATSUMOTO Co.,Ltd. 2-1-4 Zaimokumachi, Aizuwakamatsu your joints, and hyaluronic acid which improves ■ONOZAKI Co.,Ltd.. moisture retaining capacity. It is a konnyaku drink 80-1 Shonaimachi, Taira, Iwaki that is gentle to your stomach. (Eight flavors: grape, strawberry, peach, acerola, apple, mango, oldham blueberry, and green tea) ■YAMAKICHI SEIKA Inc. 41 Kamigawara, Hakozaki, Date
Shiokoji dressing (Rice malt dressing) Non-oil rice malt dressing that has Miroku no Mori won the Minister of Agriculture, Forestry and Fisheries prize (Aizu Mead) Fukushima soy sauce “Hitomebore,” the brand rice produced in Mirokunomori is honey wine, the Two breweries in Fukushima Prefecture won Aizu is used for the dressing., which has won oldest form of alcoholic the top award “the Minister of Agriculture, the 2012 Minister of Agriculture, Forestry Cold amazake beverage, made of horse Forestry and Fisheries prize” at the 44th and Fisheries prize. It is a healthy non-oil chestnuts grown in Aizu National Soy Sauce Competition held in fiscal dressing so refreshing with a touch of yuzu Amazake that is refreshingly sweet but uses no sugar It has a refreshing taste similar to finest 2016. Please enjoy the wonderful taste, that wonderfully matches the aroma of rice This is amazake that is refreshingly sweet but uses no sugar at all. wines, with a touch of tartness and is aroma and savoriness of these soy sauces malt. Anybody can enjoy the taste of this wonderful amazake, since it slightly sweet. It tastes best when chilled ■AIZU TENPO Brewery Co.,Ltd. completely. brewed with meticulously selected materials. 1-1-24 Omachi, Aizuwakamatsu contains no alcohol. ■Fukushima Prefecture Miso Shoyu Kogyo Kyodokumiai ■HOURAIYA HONTEN Co.,Ltd. ■HONEY MATSUMOTO Co.,Ltd. 200 Kitamuki, Yui, Nihonmatsu City 54-2 Kanaya Aza-Kawakubo, Tamuramachi, Kooriyama 2-1-4 Zaimokumachi, Aizuwakamatsu
8 ProcessedProcessed foods food
Young Fukushima peaches in sweet syrup Baby peach compote Young fruits of Fukushima's original variety, Akatsuki, are cooked in light syrup until even the seeds become soft and edible. Enjoy the elegant flavor and sweetness of young peaches. These cooked peaches are also perfect in your favorite desserts. ■ABUKUMA FOODS Co.,Ltd. 4-14 Hobaramachi, Date Densho-gura tofu misozuke Smooth texture and rich flavor make it special. Tofu made from 100% domestically grown soybeans are kept in a bed of originally blended miso for a long period of Horse chestnut honey time for fermentation. That's why they become smooth and rich. Enjoy! We deliver you from the heart of Cooked whole kinmedai fish Aizu's nature, 100% home produced ■KANNO PICLES FOODS Co.,Ltd. honey! We offer you freshly packed ready-to-eat 130 Kashima, Kashima-ku, Minamisoma Drinkable konnyaku jelly Japanese food! Horse chestnut honey can be produced only Kinmedai (alfonsino) and other fishes from Japanese in Japan. It has a wonderful aroma and is Delicious and healthy jelly coastal waters are stewed in sweet soy sauce-base stock said to be one of the finest in quality. It has Konnyaku jelly drink is made by adding to fruit juices and freshly packed. Simply warm them in boiling water a very refreshing taste. dietary fiber that helps your digestive system, collagen which maintains your skin condition and is good for and serve. ■HONEY MATSUMOTO Co.,Ltd. 2-1-4 Zaimokumachi, Aizuwakamatsu your joints, and hyaluronic acid which improves ■ONOZAKI Co.,Ltd.. moisture retaining capacity. It is a konnyaku drink 80-1 Shonaimachi, Taira, Iwaki that is gentle to your stomach. (Eight flavors: grape, strawberry, peach, acerola, apple, mango, oldham blueberry, and green tea) ■YAMAKICHI SEIKA Inc. 41 Kamigawara, Hakozaki, Date
Shiokoji dressing (Rice malt dressing) Non-oil rice malt dressing that has Miroku no Mori won the Minister of Agriculture, Forestry and Fisheries prize (Aizu Mead) Fukushima soy sauce “Hitomebore,” the brand rice produced in Mirokunomori is honey wine, the Two breweries in Fukushima Prefecture won Aizu is used for the dressing., which has won oldest form of alcoholic the top award “the Minister of Agriculture, the 2012 Minister of Agriculture, Forestry Cold amazake beverage, made of horse Forestry and Fisheries prize” at the 44th and Fisheries prize. It is a healthy non-oil chestnuts grown in Aizu National Soy Sauce Competition held in fiscal dressing so refreshing with a touch of yuzu Amazake that is refreshingly sweet but uses no sugar It has a refreshing taste similar to finest 2016. Please enjoy the wonderful taste, that wonderfully matches the aroma of rice This is amazake that is refreshingly sweet but uses no sugar at all. wines, with a touch of tartness and is aroma and savoriness of these soy sauces malt. Anybody can enjoy the taste of this wonderful amazake, since it slightly sweet. It tastes best when chilled ■AIZU TENPO Brewery Co.,Ltd. completely. brewed with meticulously selected materials. 1-1-24 Omachi, Aizuwakamatsu contains no alcohol. ■Fukushima Prefecture Miso Shoyu Kogyo Kyodokumiai ■HOURAIYA HONTEN Co.,Ltd. ■HONEY MATSUMOTO Co.,Ltd. 200 Kitamuki, Yui, Nihonmatsu City 54-2 Kanaya Aza-Kawakubo, Tamuramachi, Kooriyama 2-1-4 Zaimokumachi, Aizuwakamatsu
9 Fukushima-brewed sake logged the largest number of brands with the Gold Prize Fukushima-brewed sake at the Annual Japan Sake Awards for four straight years (2013-2016)
Sake rice No.1 in Japan: A story of a thriving sake grown in Fukushima Good Water Secret of Good Taste brewing industry in Fukushima
Fukushima produces high-quality Fukushima is blessed with the Fukushima is the third largest creating each brand. The The sea breeze wafts to the Hama-dori facing the Pacific Ocean, while sake rice. Rice farmers keep the soil abundant supply of good water prefecture in Japan and the time-tested mastery brewing the Naka-dori district is a sprawling basin, and the Aizu in the west is in the best condition with the indispensable for brewing fine sake, topological and climatic conditions process, high-quality raw materials another basin surrounded by the mountains. The diverse topological rigorous quality control programs and the moderately hard water differ region by region. Contrasting are combined with cutting-edge and climatic patterns of Fukushima have helped the local sake based on numerical soil data. They from the Abukuma-do limestone day and night temperatures, the technology, creating the top-class brewers, who hone their skills through competition, produce fine also find the way to make the best cave and the groundwater from Mt. abundant supply of good water, flavor. Fukushima boasts a wide sake, each with its own unique and original quality. At the National use of the topological and climatic Bandai are particularly famous. locally grown high quality rice, and variety of the finest brands of sake New Sake Awards held in May 2014, a total of 17 brands of sake conditions of each rice-growing Each brewery has its own water most of all, local sake brewers proudly shipped to the market by brewed in Fukushima were awarded with the Gold Prize, logging the district. In Naka-dori and source used to create sake with a committed to creating the finest each brewery. Please try a wide largest number of brands with the top prize for the second year in a Hama-dori, the farmers are unique flavor and smoothness. sake---these are the secrets behind variety of Fukushima sake and your row. This was the fourth time that Fukushima won the largest number committed to growing safe rice by the good taste of taste buds will never get bored! of the Gold Prizes at this contest, and the news brought a lot of joy to effectively using potassium Fukushima-brewed sake. Sake the local residents. Blessed with an abundant supply of good water fertilizers to prevent the sake rice brewing requires a lot of time and and good quality rice, Fukushima-brewed sake is highly evaluated. It from absorbing the radioactive manpower. Fukushima-brewed sake is the fruit of the time-tested mastery brewing process and the substances. High quality sake rice is tastes so good because of the ceaseless efforts of each and every one of sake brewer committed to indispensable for producing minute care and ingenuity put into creating the finest sake. high-quality sake, and is produced with the upmost care in Fukushima. Junmai Daiginjo Daiginjo Hanaharu Daiginjo Shizukusake Kamenoo Gakujiro Junmai Daiginjo-shu Juhachidai Ihei Junmai daiginjo made of Won the Gold Prize at the A supreme Junmai Daiginjo A superb brew, a sublime the revived Kamenoo sake Annual Japan Sake Awards for carefully brewed by a woman toji embodiment of the passion of rice seven consecutive years “Yumenoka,” a rice suited for brewing sake the skilled brewery workers Junmai When you take a sip, a refreshing, Daiginjo-shu fermented at low created in Fukushima, is slowly polished at Special sake that is allowed to drip cool sensation first hits your palate temperatures for a long time. Rich aroma the brewery and then sifted to make sure the naturally from cotton bags with no Daiginjo, and then an elegant acidity and and delicate flavor are its two main grains are uniform in size. A junmai pressure applied. An exquisite fine subtle sweetness will follow. characteristics. Named after the first daiginjo-shu is fermented by using yeast grained daiginjo flavor with a mellow Ginjo Kuramoto who founded this brewery. named “Utsukushima Ko” and utilizes the essence and aroma. traditional brewing process and techniques to A licensed Fukushima Brand. create a well-balanced aroma and flavor. ■TOYOKUNI SHUZO LIMITED PARTNEASHIP ■SUEHIRO Brewery Co.,Ltd. 3554-Ko, Ichinaka-Ichiban, Aizubange ■HANAHARU SYUZO CO.,LTD Sake brewery & Shochu distillery ■Okunomatsu Sake Brewery Co., Ltd. 12-38, Nisshinmachi, Aizuwakamatsu Town, Kawanuma County 24-1, Omimae, Kozashimachi-Nakashigo, Aizuwakamatsu 69 Chomei, Nihonmatsu
Myoka Rangyoku Minowamon Ninki-Ichi Ninki-Ichi Nango Ginjo Tsuu Kimoto Junmai Daiginjo Shizuku Genshu Kimoto Junmai Daiginjo Daiginjo Gold Ninki Junmai Daiginjo Ginjo-shu with fruity aroma and Daishichi’s ultimate brew that Outstanding sake, brewed by Daiginjo with superbly dry, light flavor A full-body Junmai daiginjo-shu exceeds all existing boundaries for utilizing the traditional balanced flavor and a Long, low-temperature fermentation with rich aroma sake Kimoto method, clean finish creates the fruity aroma and the A dry brew with subtle sweetness and The brewery gave it the title Myouka Rangyoku Winner of many awards An exquisite balance of aroma low-temperature ripening adds this delightful aftertaste. Won the Gold Medal as they are convinced that it attained the highest The flavors are clear with a sumptuous and flavor, taste and body. ginjo-shu a slightly profound dry taste at the Fine Wine Awards Japan (main possible level. Gorgeous and sophisticated, this underlying richness that exudes elegant Won the Gold Prize of Monde with a crisp finish. Best served at room category) in 2013 and 2014. sake reaches perfection through a longer, more aromas and in a gentle, mellow texture Selection for six consecutive temperature. (Do not chill.) that is remarkably delicate, which is the powerful process of maturation. Please try this years from 2009 through hallmark of sake brewed by the Kimoto supreme Junmai daigingyo brewed by the 2014. method. Kimoto method. Received many accolades in the A licensed Fukushima Brand. A multiple international scenes. award-winning sake. ■Daishichi Sake Brewery Co., Ltd. ■Daishichi Sake Brewery Co., Ltd. ■NINKI INC. ■NINKI INC. ■Fujii Shuzoten General Partnership Corp. Takeda 1-66, Nihonmatsu 1-66 Takeda, Nihonmatsu 470 Yamada, Nihonmatsu 470 Yamada, Nihonmatsu 41 Totsuka, Yamatsuri Town, Higashi-Shirakawa County
10 Fukushima-brewed sake logged the largest number of brands with the Gold Prize Fukushima-brewed sake at the Annual Japan Sake Awards for four straight years (2013-2016)
Sake rice No.1 in Japan: A story of a thriving sake grown in Fukushima Good Water Secret of Good Taste brewing industry in Fukushima
Fukushima produces high-quality Fukushima is blessed with the Fukushima is the third largest creating each brand. The The sea breeze wafts to the Hama-dori facing the Pacific Ocean, while sake rice. Rice farmers keep the soil abundant supply of good water prefecture in Japan and the time-tested mastery brewing the Naka-dori district is a sprawling basin, and the Aizu in the west is in the best condition with the indispensable for brewing fine sake, topological and climatic conditions process, high-quality raw materials another basin surrounded by the mountains. The diverse topological rigorous quality control programs and the moderately hard water differ region by region. Contrasting are combined with cutting-edge and climatic patterns of Fukushima have helped the local sake based on numerical soil data. They from the Abukuma-do limestone day and night temperatures, the technology, creating the top-class brewers, who hone their skills through competition, produce fine also find the way to make the best cave and the groundwater from Mt. abundant supply of good water, flavor. Fukushima boasts a wide sake, each with its own unique and original quality. At the National use of the topological and climatic Bandai are particularly famous. locally grown high quality rice, and variety of the finest brands of sake New Sake Awards held in May 2014, a total of 17 brands of sake conditions of each rice-growing Each brewery has its own water most of all, local sake brewers proudly shipped to the market by brewed in Fukushima were awarded with the Gold Prize, logging the district. In Naka-dori and source used to create sake with a committed to creating the finest each brewery. Please try a wide largest number of brands with the top prize for the second year in a Hama-dori, the farmers are unique flavor and smoothness. sake---these are the secrets behind variety of Fukushima sake and your row. This was the fourth time that Fukushima won the largest number committed to growing safe rice by the good taste of taste buds will never get bored! of the Gold Prizes at this contest, and the news brought a lot of joy to effectively using potassium Fukushima-brewed sake. Sake the local residents. Blessed with an abundant supply of good water fertilizers to prevent the sake rice brewing requires a lot of time and and good quality rice, Fukushima-brewed sake is highly evaluated. It from absorbing the radioactive manpower. Fukushima-brewed sake is the fruit of the time-tested mastery brewing process and the substances. High quality sake rice is tastes so good because of the ceaseless efforts of each and every one of sake brewer committed to indispensable for producing minute care and ingenuity put into creating the finest sake. high-quality sake, and is produced with the upmost care in Fukushima. Junmai Daiginjo Daiginjo Hanaharu Daiginjo Shizukusake Kamenoo Gakujiro Junmai Daiginjo-shu Juhachidai Ihei Junmai daiginjo made of Won the Gold Prize at the A supreme Junmai Daiginjo A superb brew, a sublime the revived Kamenoo sake Annual Japan Sake Awards for carefully brewed by a woman toji embodiment of the passion of rice seven consecutive years “Yumenoka,” a rice suited for brewing sake the skilled brewery workers Junmai When you take a sip, a refreshing, Daiginjo-shu fermented at low created in Fukushima, is slowly polished at Special sake that is allowed to drip cool sensation first hits your palate temperatures for a long time. Rich aroma the brewery and then sifted to make sure the naturally from cotton bags with no Daiginjo, and then an elegant acidity and and delicate flavor are its two main grains are uniform in size. A junmai pressure applied. An exquisite fine subtle sweetness will follow. characteristics. Named after the first daiginjo-shu is fermented by using yeast grained daiginjo flavor with a mellow Ginjo Kuramoto who founded this brewery. named “Utsukushima Ko” and utilizes the essence and aroma. traditional brewing process and techniques to A licensed Fukushima Brand. create a well-balanced aroma and flavor. ■TOYOKUNI SHUZO LIMITED PARTNEASHIP ■SUEHIRO Brewery Co.,Ltd. 3554-Ko, Ichinaka-Ichiban, Aizubange ■HANAHARU SYUZO CO.,LTD Sake brewery & Shochu distillery ■Okunomatsu Sake Brewery Co., Ltd. 12-38, Nisshinmachi, Aizuwakamatsu Town, Kawanuma County 24-1, Omimae, Kozashimachi-Nakashigo, Aizuwakamatsu 69 Chomei, Nihonmatsu
Myoka Rangyoku Minowamon Ninki-Ichi Ninki-Ichi Nango Ginjo Tsuu Kimoto Junmai Daiginjo Shizuku Genshu Kimoto Junmai Daiginjo Daiginjo Gold Ninki Junmai Daiginjo Ginjo-shu with fruity aroma and Daishichi’s ultimate brew that Outstanding sake, brewed by Daiginjo with superbly dry, light flavor A full-body Junmai daiginjo-shu exceeds all existing boundaries for utilizing the traditional balanced flavor and a Long, low-temperature fermentation with rich aroma sake Kimoto method, clean finish creates the fruity aroma and the A dry brew with subtle sweetness and The brewery gave it the title Myouka Rangyoku Winner of many awards An exquisite balance of aroma low-temperature ripening adds this delightful aftertaste. Won the Gold Medal as they are convinced that it attained the highest The flavors are clear with a sumptuous and flavor, taste and body. ginjo-shu a slightly profound dry taste at the Fine Wine Awards Japan (main possible level. Gorgeous and sophisticated, this underlying richness that exudes elegant Won the Gold Prize of Monde with a crisp finish. Best served at room category) in 2013 and 2014. sake reaches perfection through a longer, more aromas and in a gentle, mellow texture Selection for six consecutive temperature. (Do not chill.) that is remarkably delicate, which is the powerful process of maturation. Please try this years from 2009 through hallmark of sake brewed by the Kimoto supreme Junmai daigingyo brewed by the 2014. method. Kimoto method. Received many accolades in the A licensed Fukushima Brand. A multiple international scenes. award-winning sake. ■Daishichi Sake Brewery Co., Ltd. ■Daishichi Sake Brewery Co., Ltd. ■NINKI INC. ■NINKI INC. ■Fujii Shuzoten General Partnership Corp. Takeda 1-66, Nihonmatsu 1-66 Takeda, Nihonmatsu 470 Yamada, Nihonmatsu 470 Yamada, Nihonmatsu 41 Totsuka, Yamatsuri Town, Higashi-Shirakawa County
11 What is BITOWA? BITOWA is a new brand of Aizu lacquerware developed in 2006 by combining the traditional techniques and modern sense of beauty. These lacquerware are tough Handicraftsbut delicately shaped and decorated, both of which are the characteristics of Aizu lacquerware, yet they are easy to use. In addition, there is a kind of modern sense Fukushima-brewed sake that blends well with tradition. Handicrafts Enjoy the luxury of having BITOWA in your everyday life.
■ONUMA LACQUER WARE CO.,LTD. 1-5-6 Chuo, Aizuwakamatsu
Sparkling Junmai-shu & Others
Slightly sparkling sake Noboriryu Special Junmai Choshi Tea & Sake Pot Cup B W Guinomi (large-sized sake cups) manufactured utilizing the A special Junmai-shu that the two young Puchi Puchi Glass choshi that can be used for green tea or sake. technique of Aizu lacquerware toji brothers poured their souls into. Dry Our choshi is made of glass with a wooden handle and lid. You can A low alcohol, semi-carbonated brew choose your favorite from seven distinct lacquerware colors, and there Extremely thin wooden cups are carved out from Japanese linden through and firm. with subtle sweetness that gives a new is also a choice of shiny or mat finish. The choshi can be used in many Rokurobiki, the technique that Aizu is good at, and are finished with lacquers of Since its creation in 1879, we have been brewing sensation on the palate. different occasions. various colors; wood grains are visible through the lacquer finish. These sake sake manually using only the finest local water and Carbon dioxide generated during a second cups are good at keeping the drink at its temperature. locally grown rice with the people in the community fermentation in the bottle adds a refreshing with the goal of creating the ultimate dry, full-body sweetness. A low alcohol and semi-carbonated ■MATSUMOTO KOUGEI Co.,Ltd. 4-9 Babamachi, Aizuwakamatsu sake. Our brew is in constant evolution. brew with minute and creamy foam. ■OYA CHUKICHI General Partnership Corp. ■SUEHIRO Brewery Co.,Ltd. 54 Motomachi, Shirakawa 12-38, Nisshinmachi, Aizuwakamatsu
Ninki-Ichi Sparkling Nojun Junmai-shu Junmai Ginjo that undergoes a We take pride in this full-flavored second fermentation in the bottle special junmai-shu that calms your Crisp and refreshing on the palate with a mind. refined balance of sweetness and acidity. Aizu-produced sake rice “Maihime” is carefully Nothing is used in its production except rice, water polished at the brewery and this Junmai-shu is and rice koji, this sparkling sake undergoes a Glass Vase ripened at low temperatures. Moderately dry brew second fermentation in the bottle, trapping carbon Canister Vase made of wood, lacquer, and glass will bring out the beauty of a single flower. with deep flavor, which was brought about by the dioxide generated with alcohol during the Modern tea canisters manufactured by Roburobiki craftspeople The vase is made by carving out the inside of a wooden piece and coating it with exquisite balance of acidity and sweetness. fermentation process inside. with fine skills lacquer. By adding glass to the wooden piece, we have created a modern-style ■HANAHARU SYUZO CO.,LTD Sake brewery & Shochu distillery. ■NINKI INC. Rokurobiki craftspeople with fine skills carve canisters out from wood and single flower vase, which comes in different colors of blue, green, white and peach, 24-1, Omimae, Kozashimachi-Nakagoshigo, Aizuwakamatsu 470 Yamada, Nihonmatsu then finish them with lacquer. They are modern-shaped and rather small as in addition to the traditional lacquer colors of natural, black and vermillion. compared to ordinary tea canisters. You can also stack them. Densho Yamahai Junmai ■ENDO TADASHI SHOUTEN Co.,Ltd 1-4 Kanagawamachi, Aizuwakamatsu Suehiro Yamahai-moto sake brewed by the Mizu no Oto original method developed by the founder of Suehiro. Taste best when served chilled. Brewed with the Kagi method, which was A suave, easy to drink sake fermented developed in early Taisho period, this brew has slowly at lower temperatures. Light on been passed on through generations at Suehiro. A the alcohol, this brew is particularly Yamahai Junmai sake with a well-balanced suited for women. sweetness and acidity. ■Sakaegawa Shuzou Co., Ltd. ■SUEHIRO Brewery Co.,Ltd. 1184-Ko, Nozawahonmachi, Nishiaizu 12-38, Nisshinmachi, Aizuwakamatsu Town, Yama County
Candle Stand Chabako＋Kabuse NT Combination of wood, lacquer and glass creates candle stands Tea box made by collaboration of BITOWA and Aizu kiri (paulownia wood) chest. that bring out the beauty of candle flame. The kiri tea box can hold two tea green tea cups or English tea cups, and there The use of glass makes these candle stands modern and stylish. They are also saucers and teapots that can be purchased as sets. It is a product that come in seven different colors and two types of finishes: the elegant can be appreciated for its delicate wooden form and excellent craftsmanship. "jomen-nuri shiage" finish and the casual "fukiurushi shiage."
12 What is BITOWA? BITOWA is a new brand of Aizu lacquerware developed in 2006 by combining the traditional techniques and modern sense of beauty. These lacquerware are tough Handicraftsbut delicately shaped and decorated, both of which are the characteristics of Aizu lacquerware, yet they are easy to use. In addition, there is a kind of modern sense Fukushima-brewed sake that blends well with tradition. Handicrafts Enjoy the luxury of having BITOWA in your everyday life.
■ONUMA LACQUER WARE CO.,LTD. 1-5-6 Chuo, Aizuwakamatsu
Sparkling Junmai-shu & Others
Slightly sparkling sake Noboriryu Special Junmai Choshi Tea & Sake Pot Cup B W Guinomi (large-sized sake cups) manufactured utilizing the A special Junmai-shu that the two young Puchi Puchi Glass choshi that can be used for green tea or sake. technique of Aizu lacquerware toji brothers poured their souls into. Dry Our choshi is made of glass with a wooden handle and lid. You can A low alcohol, semi-carbonated brew choose your favorite from seven distinct lacquerware colors, and there Extremely thin wooden cups are carved out from Japanese linden through and firm. with subtle sweetness that gives a new is also a choice of shiny or mat finish. The choshi can be used in many Rokurobiki, the technique that Aizu is good at, and are finished with lacquers of Since its creation in 1879, we have been brewing sensation on the palate. different occasions. various colors; wood grains are visible through the lacquer finish. These sake sake manually using only the finest local water and Carbon dioxide generated during a second cups are good at keeping the drink at its temperature. locally grown rice with the people in the community fermentation in the bottle adds a refreshing with the goal of creating the ultimate dry, full-body sweetness. A low alcohol and semi-carbonated ■MATSUMOTO KOUGEI Co.,Ltd. 4-9 Babamachi, Aizuwakamatsu sake. Our brew is in constant evolution. brew with minute and creamy foam. ■OYA CHUKICHI General Partnership Corp. ■SUEHIRO Brewery Co.,Ltd. 54 Motomachi, Shirakawa 12-38, Nisshinmachi, Aizuwakamatsu
Ninki-Ichi Sparkling Nojun Junmai-shu Junmai Ginjo that undergoes a We take pride in this full-flavored second fermentation in the bottle special junmai-shu that calms your Crisp and refreshing on the palate with a mind. refined balance of sweetness and acidity. Aizu-produced sake rice “Maihime” is carefully Nothing is used in its production except rice, water polished at the brewery and this Junmai-shu is and rice koji, this sparkling sake undergoes a Glass Vase ripened at low temperatures. Moderately dry brew second fermentation in the bottle, trapping carbon Canister Vase made of wood, lacquer, and glass will bring out the beauty of a single flower. with deep flavor, which was brought about by the dioxide generated with alcohol during the Modern tea canisters manufactured by Roburobiki craftspeople The vase is made by carving out the inside of a wooden piece and coating it with exquisite balance of acidity and sweetness. fermentation process inside. with fine skills lacquer. By adding glass to the wooden piece, we have created a modern-style ■HANAHARU SYUZO CO.,LTD Sake brewery & Shochu distillery. ■NINKI INC. Rokurobiki craftspeople with fine skills carve canisters out from wood and single flower vase, which comes in different colors of blue, green, white and peach, 24-1, Omimae, Kozashimachi-Nakagoshigo, Aizuwakamatsu 470 Yamada, Nihonmatsu then finish them with lacquer. They are modern-shaped and rather small as in addition to the traditional lacquer colors of natural, black and vermillion. compared to ordinary tea canisters. You can also stack them. Densho Yamahai Junmai ■ENDO TADASHI SHOUTEN Co.,Ltd 1-4 Kanagawamachi, Aizuwakamatsu Suehiro Yamahai-moto sake brewed by the Mizu no Oto original method developed by the founder of Suehiro. Taste best when served chilled. Brewed with the Kagi method, which was A suave, easy to drink sake fermented developed in early Taisho period, this brew has slowly at lower temperatures. Light on been passed on through generations at Suehiro. A the alcohol, this brew is particularly Yamahai Junmai sake with a well-balanced suited for women. sweetness and acidity. ■Sakaegawa Shuzou Co., Ltd. ■SUEHIRO Brewery Co.,Ltd. 1184-Ko, Nozawahonmachi, Nishiaizu 12-38, Nisshinmachi, Aizuwakamatsu Town, Yama County
Candle Stand Chabako＋Kabuse NT Combination of wood, lacquer and glass creates candle stands Tea box made by collaboration of BITOWA and Aizu kiri (paulownia wood) chest. that bring out the beauty of candle flame. The kiri tea box can hold two tea green tea cups or English tea cups, and there The use of glass makes these candle stands modern and stylish. They are also saucers and teapots that can be purchased as sets. It is a product that come in seven different colors and two types of finishes: the elegant can be appreciated for its delicate wooden form and excellent craftsmanship. "jomen-nuri shiage" finish and the casual "fukiurushi shiage."
13 HandicraftsHandicrafts
Kuro-miyabi byobu screen (large), Ranman This screen has a design of cherry blossoms loved Lacquered box with single flower design by many Japanese since ancient times. (made by a lacquering technique that The screen made by using Aizu lacquerware technique is just the right size as a decoration piece for your room. The cherry uses a colored-lacquer underpainting blossom motif is inscribed on a surface of black lacquer. Small box: Hatsune ■TAISEI Co.,Ltd and a transparent-lacquer topcoat) 1-2-38 Iimori, Aizuwakamatsu ■Dimensions： Small box: Akafuji 40mm (L) x 64mm (W) x 10mm (H) Add a touch of comforting sense in your Katsushika Hokusai's Akafuji (red Mt. Fuji) is depicted on the everyday life. box using the makie lacquer technique. This is a box with a single stem of lily inscribed on the back of It is said that if you see a dream of Mt. Fuji, your wish for happiness, wealth, the lid, and a touch of gold is painted on the part where you put health, and earnest prayers will come true. Having this Akafuji in your home your finger to open the lid. will bring you happiness. ■TAISEI Co.,Ltd 1-2-38 Iimori, Aizuwakamatsu ■SEKI Lacquerware General Partnership Co. 1-4-12 Chuo, Aizuwakamatsu
Paired U-shaped cups, vermillion and black, waterfowl design The paired u-shaped cups of excellent quality, each with a waterfowl design. They will let you enjoy your favorite drinks. Made of ABS resin with a beautiful lacquer finish, they are FSC® Wine Tray Zebra lighter and more delicate than wooden cups. L-shaped wine cup, Oval／Rectangular ■AIZU CRAFT Co.,Ltd. Have a nice and cozy party with this wine tray! 2-3-43 Wada, Aizuwakamatsu vermillion or black with kingfisher design This tray has a glass holder, which allows you to have both food and a A gorgeous lacquered cup featuring a design of a drink on the tray. It also has enough space for you to hold it steadily. kingfisher, which is known as the noble of the limpid ■KODAI SANGYO Co., Ltd. stream! 68-1 Sakutadai, Motomiya City A kingfisher, is inscribed on this wine cup made of wood-like nylon resin using the emaki method. It will make your sake taste even better. ■AIZU CRAFT Co.,Ltd. 2-3-43 Wada, Aizuwakamatsu urushiol ※What’s FSC? Thin and light lacquerware, good for daily use Certification given to products made from Urushiol is a thin lacquerware made by redesigning the Hinowan bowl, which is sustainably-managed the origin of Aizu lacquerware with more than 430 years of history. There are forest resources. two types: meshiwan (rice bowls) and hirawan (shallow bowls). ■b Prize Corporation 7-38 Tenneijimachi, Aizuwakamatsu City
Collaboration of Fukushima’s Luncheon mat Nodate mug cup, Tanagokoro tradition and the globally-accepted creativity This luncheon mat, made of cotton grown in Aizu, was developed by people working to recover from Urushi trees are in the fields and this everyday ware is an ecological product that can be used outdoors. the Great East Japan Earthquake. Handicrafts succeeding the good old tradition Luncheon mat which is a part of Aizu's traditional crafts made of The cup itself is made of natural wood (horse chestnut), then finished with and creators such as the globally recognized Aizu cotton. They are handmade by mothers who evacuated to Aizu urushi lacquer. It has a handle strap made of elk skin. A completely because of the earthquake. handmade mug cup that is good at keeping liquid warm or cold. designer Junko Koshino have collaborated to ■b Prize Corporation ■b Prize Corporation create new products. 7-38 Tenneijimachi, Aizuwakamatsu 7-38 Tenneijimachi, Aizuwakamatsu
14 HandicraftsHandicrafts
Kuro-miyabi byobu screen (large), Ranman This screen has a design of cherry blossoms loved Lacquered box with single flower design by many Japanese since ancient times. (made by a lacquering technique that The screen made by using Aizu lacquerware technique is just the right size as a decoration piece for your room. The cherry uses a colored-lacquer underpainting blossom motif is inscribed on a surface of black lacquer. Small box: Hatsune ■TAISEI Co.,Ltd and a transparent-lacquer topcoat) 1-2-38 Iimori, Aizuwakamatsu ■Dimensions： Small box: Akafuji 40mm (L) x 64mm (W) x 10mm (H) Add a touch of comforting sense in your Katsushika Hokusai's Akafuji (red Mt. Fuji) is depicted on the everyday life. box using the makie lacquer technique. This is a box with a single stem of lily inscribed on the back of It is said that if you see a dream of Mt. Fuji, your wish for happiness, wealth, the lid, and a touch of gold is painted on the part where you put health, and earnest prayers will come true. Having this Akafuji in your home your finger to open the lid. will bring you happiness. ■TAISEI Co.,Ltd 1-2-38 Iimori, Aizuwakamatsu ■SEKI Lacquerware General Partnership Co. 1-4-12 Chuo, Aizuwakamatsu
Paired U-shaped cups, vermillion and black, waterfowl design The paired u-shaped cups of excellent quality, each with a waterfowl design. They will let you enjoy your favorite drinks. Made of ABS resin with a beautiful lacquer finish, they are FSC® Wine Tray Zebra lighter and more delicate than wooden cups. L-shaped wine cup, Oval／Rectangular ■AIZU CRAFT Co.,Ltd. Have a nice and cozy party with this wine tray! 2-3-43 Wada, Aizuwakamatsu vermillion or black with kingfisher design This tray has a glass holder, which allows you to have both food and a A gorgeous lacquered cup featuring a design of a drink on the tray. It also has enough space for you to hold it steadily. kingfisher, which is known as the noble of the limpid ■KODAI SANGYO Co., Ltd. stream! 68-1 Sakutadai, Motomiya City A kingfisher, is inscribed on this wine cup made of wood-like nylon resin using the emaki method. It will make your sake taste even better. ■AIZU CRAFT Co.,Ltd. 2-3-43 Wada, Aizuwakamatsu urushiol ※What’s FSC? Thin and light lacquerware, good for daily use Certification given to products made from Urushiol is a thin lacquerware made by redesigning the Hinowan bowl, which is sustainably-managed the origin of Aizu lacquerware with more than 430 years of history. There are forest resources. two types: meshiwan (rice bowls) and hirawan (shallow bowls). ■b Prize Corporation 7-38 Tenneijimachi, Aizuwakamatsu City
Collaboration of Fukushima’s Luncheon mat Nodate mug cup, Tanagokoro tradition and the globally-accepted creativity This luncheon mat, made of cotton grown in Aizu, was developed by people working to recover from Urushi trees are in the fields and this everyday ware is an ecological product that can be used outdoors. the Great East Japan Earthquake. Handicrafts succeeding the good old tradition Luncheon mat which is a part of Aizu's traditional crafts made of The cup itself is made of natural wood (horse chestnut), then finished with and creators such as the globally recognized Aizu cotton. They are handmade by mothers who evacuated to Aizu urushi lacquer. It has a handle strap made of elk skin. A completely because of the earthquake. handmade mug cup that is good at keeping liquid warm or cold. designer Junko Koshino have collaborated to ■b Prize Corporation ■b Prize Corporation create new products. 7-38 Tenneijimachi, Aizuwakamatsu 7-38 Tenneijimachi, Aizuwakamatsu
15 Fukushima Prefecture
Availability of Fukushima Grown Produce
※E=Early M=Mid L=Late April May June July August September October November December January February March Product E M L E M L E M L E M L E M L E M L E M L E M L E M L E M L E M L E M L
Peach (Hikawahakuho)
Peach (Gyosei)
Peach (Akatsuki)
Peach (Kawanakajima Hakuto)
Peach (Yuzora)
Grape (Azumashizuku)
Grape (Kyoho)
Grape (Takao)
Pear (Kosui)
Pear (Hosui)
Pear (Nijusseiki)
Apple (Sansa)
Apple (Tsugaru)
Apple (Shinanosweet)
Apple (Jonagold)
Apple (Yoko)
Apple (Orin)
Apple (Fuji)
Aizu Mishirazugaki persimmons
Leek
Strawberry
Broccoli
Tomatoes
Asparagus Fukushima products Trade Promotion Division, Fukushima Tourism Promotion Bureau TEL（024）521-7326 FAX（024）521-7888 catalogue 2-16 Sugitsuma-cho, Fukushima city, Fukushima, 960-8670 http://wwwcms.pref.fukushima.jp/ As of February 2017