Organic Product List (PDF)

MUSO Certified Organic Product Information As of March 2015, all the certified organic products below have been approved in accordance with the requirements of USDA National Organic Program (NOP), European Union (EC), and/or Japanese Agricultural Standards (JAS). Some products are available with Organic Equivalency Agreements between JAS and EC / NOP. JAS : Non-Equivalent to EC nor NOP JAS (EC) : Equivalent to EC JAS (NOP) : Equivalent to NOP JAS (EC/NOP) : Equivalent to EC and NOP SHOYU (Soy sauce) PRODUCT EC NOP JAS SHOYU EC NOP - "YAMAKI NAMA" SHOYU (UNPASTEURIZED SHOYU) EC NOP - GENUINE TAMARI EC NOP - MISO (Soybean paste) PRODUCT EC NOP JAS HATCHO MISO EC NOP - MUGI MISO EC NOP - UNPASTEURIZED MUGI MISO EC NOP - UNPASTEURIZED MUGI MISO "YAMAKI BRAND“ EC NOP - GENMAI MISO EC NOP - UNPASTEURIZED GENMAI MISO EC NOP - UNPASTEURIZED GENMAI MISO "YAMAKI BRAND“ EC NOP - SHIRO MISO EC NOP - OTHER SEASONINGS PRODUCT EC NOP JAS BROWN RICE VINEGAR EC NOP - RICE VINEGAR EC NOP - "SUSHI" VINEGAR EC NOP - "SYURIN" MIRIN (made from sweet rice) - - JAS (NOP) JAPANESE TEAS PRODUCT EC NOP JAS KUKICHA - NOP JAS (EC) KUKICHA POWDER - - JAS (EC/NOP) SENCHA - - JAS (EC/NOP) SENCHA POWDER - - JAS (EC/NOP) PREMIUM SENCHA - - JAS (EC/NOP) GREEN TEA ULTRA FINE POWDER - - JAS (EC/NOP) HOJICHA - - JAS (EC/NOP) HOJICHA POWDER - - JAS (EC/NOP) GENMAICHA - - JAS (EC/NOP) GENMAICHA POWDER - - JAS (EC/NOP) KUKICHA WITH 20% HOJICHA BLEND - - JAS (EC/NOP) MATCHA - - JAS (EC/NOP) BANCHA (Unroasted, Green Bancha Flake) - - JAS (EC/NOP) MUGI CHA-GROUND (ROASTED BARLEY TEA) - - JAS JAPANESE RICE DRINK / WINE PRODUCT EC NOP JAS AMAZAKE EC - JAS (NOP) "KANKYO" SAKE (ALCOHOL 15.5%) EC NOP - NOODLES, SOUPS, MOCHI PRODUCT EC NOP JAS 100% SOBA (100% BUCKWHEAT) EC NOP - 100% UDON EC NOP - GENMAI (BROWN RICE) UDON EC NOP - JINENJO SOBA (BUCKWHEAT WITH MOUNTAIN YAM NOODLE) EC NOP* - KUDZU SOMEN EC NOP - MATCHA SOBA EC NOP - MATCHA UDON EC NOP - RENKON SOBA (BUCKWHEAT WITH LOTUS ROOT) EC NOP* - SOBA (40% BUCKWHEAT) EC NOP - SOMEN (THIN WHEAT NOODLE) EC NOP - YOMOGI SOBA (BUCKWHEAT WITH MUGWORT) EC NOP* - INSTANT MISO CUBE (CLASSIC WHITE MISO) EC NOP - INSTANT MISO CUBE (BOLD RED MISO) EC NOP - INSTANT MISO POWDER (BLEND TYPE OF BROWN RICE & BARLEY MISO) EC NOP - INSTANT POWDER (SHIRO MISO) EC NOP - GENMAI MOCHI (SWEET BROWN RICE CAKE) - - JAS (EC/NOP) YOMOGI MOCHI (SWEET BROWN RICE CAKE WITH MUGWORT) - - JAS (EC/NOP) GENMAI KUROMAME MOCHI (SWEET BROWN RICE CAKE WITH BLACK BEA - - JAS (EC/NOP) *Made with Organic UMEBOSHI, KUDZU, CHIPS, SHREDDED DAIKON RADISH, CRACKERS, SHIITAKE PRODUCT EC NOP JAS UMEBOSHI - - JAS (EC/NOP) UMEBOSHI PASTE - - JAS (EC/NOP) KUDZU (KUDZU ROOT STARCH) - - JAS (EC/NOP) KUDZU POWDER - - JAS (EC/NOP) ODA-KUDZU (UNREFINED KUDZU ROOT STARCH) - - JAS (EC/NOP) "MUYUMIN" SHREDDED DAIKON RADISH - - JAS (EC/NOP) MUNGBEAN CHIPS EC NOP - GREENPEA CHIPS EC NOP - BROWN RICE CRACKERS “LIGHTLY SALTED” EC NOP - BROWN RICE CRACKERS “TAMARI” EC NOP - BROWN RICE CRACKERS “BLACK SESAME” EC NOP - BROWN RICE CRACKERS “WHITE SESAME” EC NOP - SLICED SHIITAKE - - JAS (EC/NOP) SHIITAKE KOSHIN - - JAS (EC/NOP) NOTE: This information on certification status is subject to change. Please check with a MUSO sale representative before the actual importation..

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Prema Shanti Is Our Original Word, Combined Two Sanskrit Words, Means Prema Shanti "Heaven-Sent Love and Inner Peace"
IN ORIG dƌĂĚŝƟŽŶĂůĂƌůĞǇDŝƐŽdƌd ĂĚĚŝƟƟŽŶĂů ĂƌƌůĞǇ DDŝƐŽŽ dƌĂĚŝƟŽŶĂůZŝĐĞDŝƐŽdƌĂĚĚŝƟƟŽŶĂůů ZŝŝĐĞ DŝŝƐŽŽ EŽƚŽEĂƚƵƌĂů^ĞĂƐĂůƚEŽE ƚŽƚŽ EĂƚƚƵƌĂů ^ĞĂ ƐĂůůƚ Old and Knowing th to the wing the e New journey Revie ~ ~KƌŐĂŶŝĐKKƌŐĂĂŶŝŝĐ~ ~KƌŐĂŶŝĐKKƌŐĂĂŶŝŝĐ~ Prema Shanti is our original word, combined two Sanskrit words, means Prema Shanti "heaven-sent love and inner peace". プレマシャンティ Ⓡ Freshly Ɖacked͕ nonͲboiled. erƟĮed :^ Freshly Ɖacked͕ nonͲboiled. erƟĮed :^ From Noto Weninsula ƋuasiͲnaƟonal Wark. hnreĮned͕ dŚĞĂƵƚŚĞŶƟĐ:ĂƉĂŶĞƐĞƚƌĂĚŝƟŽŶĂůĨŽŽĚƐĨŽƌĨƵƚƵƌĞŐĞŶĞƌĂƟŽŶ Organic. >ighter Ňaǀor miso made of Organic. FullͲbodied and matured deeƉ Ňaǀor MineralͲrich͕ contains more than ϵϬ tyƉes of minerals in organically grown whole soybeans and barley miso made of organically grown whole sea water mineral balance. No chemicals added͕ DƵĐŚůŝŬĞƚƌĂĚŝƟŽŶĂů:ĂƉĂŶĞƐĞĐƵŝƐŝŶĞ͕:ĂƉĂŶĞƐĞƵƐĞĚƚŽůŝǀĞŽŶĞĐŽůŽŐŝĐĂůŽƌĚĞƌĂŶĚƐĞĂƐŽŶĂůŝƚǇ͘dŚĂŶŬƐĨŽƌ with Η<oũiΗ Miso starter͕barley malt͕ house soybeans and rice with Η<oũiΗ Miso starter͕ rice naturally moist. Made of beauƟful emerald green ĨĂƌŵĞƌƐ ĂŶĚ ĂƌƟƐĂŶƐ͕ WƌĞŵĂ ƐŚĂŶƟ ŝŶƚƌŽĚƵĐĞƐ ƚƌĂĚŝƟŽŶĂůůǇ ĂŶĚ ĂƵƚŚĞŶƟĐĂůůǇ ŵĂĚĞ ŝŶŐƌĞĚŝĞŶƚƐ ƚŽ ĐĂƌƌǇ ŽŶ deǀeloƉed with naturalͲhabitat yeasts͕ aged in malt͕ house deǀeloƉed with naturalͲhabitat NotoͲsea water͕ ƉuriĮed͕ reduced͕ and concentrated. ΗďĞĂƵƚǇŽĨƚƌĂĚŝƟŽŶĂů:ĂƉĂŶĞƐĞĨŽŽĚƐΗĂŶĚΗŐƌĂĐĞĨƵůŶĞƐƐŽĨ:ĂƉĂŶĞƐĞĨŽƵƌƐĞĂƐŽŶƐΗ͘ cedar kegs more than a year in the tradiƟonal yeasts͕ aged in cedar kegs more than a year in Follow and reƉlicate tradiƟonal salt making with indirectly methods carried by Marukawa family*1 for the tradiƟonal methods carried by Marukawa boiled with low temƉerature with the doubleͲboil Θ low 1ϬϬyers. n allͲƉurƉose miso͕ great for eǀery family*1 for 1ϬϬyers. n allͲƉurƉose miso͕ great temƉerate crystalliǌaƟon method methods;Ɖatent day use. for winter Ɵme. ƉrotectedͿ. Ňaǀorful and gentle͕ smooth͕ mellow Ňaǀor. Criteria for Prema Shanti Selection Enhance natural Ňaǀor of any kind of dishes. 345g(pouch) - 6/case item:00100008 345g(pouch) - 6/case item:00100005 100g - 100/case item:00100015 1.
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TSUCHIKURA Product Description ◆Japanese Green Tea Powder 50 - Fuji Cans
TSUCHIKURA Product Description ◆Japanese Green Tea Powder 50 - Fuji Cans Price \1000 (plus tax) Product Description This is an instant type of sweetened green tea. back This tea can be used to make Latte or in baking. The stylish packaging of World Heritage site Mount Fuji also makes a pleasing gift. Only Japanese green tea is used to make this product. ◆Japanese Tea containing Matcha Green Tea in Orchid-shaped cans 80g Price \1000 (plus tax) Product Description This is a mild flavored Japanese Tea with Green Matcha Tea. The stylish packaging also makes a pleasing gift. The Meiji era export label design has an orchid shape. The two types of packaging are an emerald green crane and vermilion Maiko girls. Ranjikan was awarded 2nd place in The 24th Seal and Label Contest. (Ministry of Economy, Trade and Industry, Commerce and Information Policy Bureau Director Award) ◆Japanese Teabags with Hokkaido Matcha Green Tea - Pack of 6 bags Price \500 (plus tax) Product Description This is a tea bag with Matcha green tea that gives a tradidional Japanese feeling. There are 2 types of packaging, All Hokkaido and Regional Hokkaido. This is ideal as a gift or souvenir from Hokkaido. ◆Hokkaido Tea Selection TB / 5 bag set Price OPEN Product Description The green tea is also carefully selected and only Japanese green tea is used. High quality Tetra type tea bags are used to give a full-fledged flavor. Other flavors available are Rugosarose, mint and corn and lavender. ◆Hokkaido Barley Tea TP / 10 bag set Price \370 (plus tax) Product Description With Okhotsk certification mark! Cute illustrations that the image of a ice floe.
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Shochu Sparkling Cocktails Beer Sake Wine
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Evaluation of Roasting Effect on Selected Green Tea Volatile Flavor Compound and Pyrazine Content by HS-SPME GC-MS
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Collection of Products Made Through Affrinnovation ‐ 6Th Industrialization of Agriculture,Forestry and Fisheries ‐
Collection of Products made through AFFrinnovation ‐ 6th Industrialization of Agriculture,Forestry and Fisheries ‐ January 2016 Ministry of Agriculture, Forestry and Fisheries In Japan, agricultural, forestry and fisheries workers have been making efforts to raise their income by processing and selling their products in an integrated manner to create added value. These efforts are called the “AFFrinnovation,” and agricultural, forestry and fisheries workers throughout the country have made the best use of inventiveness to produce a variety of products. This book introduces products that were created through the efforts to promote the AFFrinnovation. We hope this book would arouse your interest in the AFFrinnovation in Japan. Notes ○ Information contained in this book is current as of the editing in January 2016, and therefore not necessarily up to date. ○ This book provides information of products by favor of the business operators as their producers. If you desire to contact or visit any of business operators covered in this book, please be careful not to disturb their business activities. [Contact] Food Industrial Innovation Division Food Industry Affairs Bureau Ministry of Agriculture, Forestry and Fisheries URL：https://www.contact.maff.go.jp/maff/form/114e.html Table of Contents Hokkaido Name of Product Name Prefecture Page Business Operator Tomatoberry Juice Okamoto Nouen Co., Ltd. Hokkaido 1 Midi Tomato Juice Okamoto Nouen Co., Ltd. Hokkaido 2 Tokachi Marumaru Nama Cream Puff (fresh cream puff) Okamoto Nouen Co., Ltd. Hokkaido 3 (tomato, corn, and azuki bean flavors) Noka‐no Temae‐miso (Farm‐made fermented soybean Sawada Nojo LLC Hokkaido 4 paste) Asahikawa Arakawa Green Cheese Miruku‐fumi‐no‐ki (milky yellow) Hokkaido 5 Bokujo LLC Asahikawa Arakawa Farm Green Cheese Kokuno‐aka (rich red) Hokkaido 6 LLC Menu at a farm restaurant COWCOW Café Oono Farm Co., Ltd.
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Great Food, Great Stories from Korea
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20180910 Matcha ENG.Pdf
Matcha served with wagashi Sencha served with wagashi Whole tea leaves ground into fine, ceremonial grade Choose from three excellent local teas curated by powder and whipped into a foamy broth using a our expert staff. Select one Kagoshima wagashi to method unchanged for over 400 years. Choose one accompany your tea for a refreshing break. Kagoshima wagashi to accompany your drink for the perfect pairing of bitter and sweet. ¥1,000 ¥850 Please choose your tea and wagashi from the following pages. All prices include tax. Please choose your sencha from the options below. Chiran-cha Tea from fields surrounding the samurai town of Chiran. Slightly sweet with a clean finish. Onejime-cha Onejime produces the earliest first flush tea in Kagoshima. Sharp, clean flavour followed by a gently lingering bitterness. Kirishima Organic Matcha The finest organically cultivated local matcha from the mountains of Kirishima. Full natural flavour with a slightly astringent edge. Oku Kirishima-cha Tea from the foothills of the Kirishima mountain range. Balanced flavour with refined umami and an astringent edge. Please choose your wagashi from the options below. Seasonal Namagashi（+¥200） Akumaki Sweets for the tea ceremony inspired by each season. Glutinous rice served with sweet toasted soybean Ideal with a refreshing cup of matcha. flour. This famous snack was taken into battle by tough Allergy information: contains yam Satsuma samurai. Allergy information: contains soy Karukan Hiryu-zu Local yams combined with refined rice flour and white Sweet bean paste, egg yolk, ginkgo nuts, and shiitake sugar to create a moist steamed cake. Created 160 mushrooms are combined in this baked treat that has years ago under the orders of Lord Shimadzu Nariakira.
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QR-Scan Menu 6.6.20
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Et 1 Side 1 Cocktail Menu
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Histoire du thé au Japon : techniques culturales et de fabrication du thé à l’époque Edo Guillaume Hurpeau To cite this version: Guillaume Hurpeau. Histoire du thé au Japon : techniques culturales et de fabrication du thé à l’époque Edo. Histoire. PSL Research University, 2018. Français. NNT : 2018PSLEP059. tel- 02271404 HAL Id: tel-02271404 https://tel.archives-ouvertes.fr/tel-02271404 Submitted on 26 Aug 2019 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. THÈSE DE DOCTORAT de l’Université de recherche Paris Sciences et Lettres PSL Research University Préparée à l’École Pratique des Hautes Études Histoire du thé au Japon : Techniques culturales et de fabrication du thé à l’époque Edo École doctorale de l’EPHE – ED 472 Spécialité : Études de l’Extrême-Orient COMPOSITION DU JURY : M. Guillaume CARRE Maître de conférences, EHESS Rapporteur Mme Annick HORIUCHI Professeur des Universités, Université Paris Diderot Rapporteur Mme Charlotte von VERSCHUER Directeur d’études, EPHE Directrice de recherche Soutenue par : M. François LACHAUD Guillaume HURPEAU
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