[2025 New Year's Rice] Sweet and delicious "Hinohikari" trial 3 cups (450g) + sun-dried salt [Seihachi】20g + Ultimate Salted Kelp【Enjiro】25g set

Name: [2025 New Year's Rice] Sweet and delicious "Hinohikari" trial 3 cups (450g) + sun-dried salt [Seihachi】20g + Ultimate Salted Kelp【Enjiro】25g set
Brand: [田野屋塩二郎公式販売サイト]匠の食卓
Price: 4200.0 JPY
Availability: InStock

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数量限定

This set includes the popular sweet and delicious Hinohikari rice and salt.
Introducing a new trial size of 3 go (450g)!

甘くて美味い「ひのひかり」3合（450g） +完全天日塩【青蜂】20g＋極み塩昆布【塩二郎】50gセット※初回出荷10月中旬以降

3 cups (450g) of "Hinohikari" rice from Uda City, Nara Prefecture

Hinohikari rice, produced in Uda City, Nara Prefecture, is one of the most highly acclaimed varieties in Japan.
It is characterized by its excellent taste, and the cooked rice is shiny and has a sweet taste in each grain.
This rice was purchased from a farmer who does not sell it at the market.The Artisan’s TableIt will be sold exclusively at.
You can choose between polished rice or brown rice. If you choose polished rice, the rice will be polished after your order is placed, so you can enjoy the freshest rice.

Completely sun-dried saltSeihachi】20g

This completely sun-dried salt is made using only sunlight and sea breezes, without relying on heat or electricity, and blends easily with ingredients, bringing out the subtle flavors of the ingredients, so it goes well with mild-tasting or soft ingredients.
It can be used for a wide range of purposes, including freshly cooked rice, egg dishes such as boiled eggs, fried eggs, and omelets, as well as cold tofu, steamed vegetables, and grilled vegetables.

Salted kelp [Enjiro】 25g

EnjiroTo match the flavor of the salt, we use the rare, highest quality (Grade 1) natural kelp from Hakodate, Hokkaido, which has long been known as the "king of kelp."
First, to bring out the flavor and aroma of the wild konbu, it is aged for three years in a warehouse. Next, after aging, the wild konbu is boiled down in tamari soy sauce, which has a strong umami flavor, and then slowly dried and left to rest for a week. After that, the konbu is cut into pine needle-like shapes and loosened by hand.
After kneading the kelp until it is soft,EnjiroThe salt gently coats the surface of the salted kelp, bringing out the umami and sweetness of the kelp.
It goes well with rice, of course, but it also works well in salads, pasta, stir-fries, and mixed dishes.

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"Hinohikari" rice, where every grain is richly sweet

Hinohikari rice, produced in Uda City, Nara Prefecture, is one of the most highly acclaimed varieties in Japan, and is made possible by the clear streams that spring from Mount Hirai Daishi in Uda and the large temperature differences.
It has an excellent taste, and the cooked rice is shiny and sweet in every grain. This makes it suitable for a variety of Japanese dishes, including rice balls, sushi, and rice bowls. Its sweetness also makes it a good match for porridge and sweet and spicy side dishes.

The grains are relatively large and have a firm texture. They are satisfying to eat, and each grain has its own presence.
The cooked rice has just the right amount of stickiness, but the rice does not stick together easily, making it fluffy, easy to eat, and refreshing.

With its rich aroma, rice itself can be enjoyed as the main ingredient of a meal.It also enhances the flavor of the side dishes and ingredients eaten with rice, improving the balance of the entire dish.

We evaluate its distinctive taste, grain size, and sweetness,The Artisan’s TableThis rice is a perfect match for the salt and rice accompaniment series sold by.
This rice was purchased from a farmer who does not sell it at the market.The Artisan’s TableThe dishes used will provide you with a luxurious dining experience.

Used by the famous yakiniku restaurant "Kappa Kajioka"

Kappa Kajioka, a yakiniku restaurant that continues to pursue the true flavor of meat, has been in business in Toyonaka City, Osaka Prefecture for over 45 years.
The restaurant is famous among locals as being difficult to get a reservation at, and customers who have visited praise its exquisite taste on social media.
The rice used in the restaurant is "Hinohikari" produced in Uda City, Nara Prefecture.The Artisan’s TableIt is sourced exclusively from the same farmers as the rice sold on our website.
It is no exaggeration to say that this yakiniku is made with rice, as the sweet fat of the meat matches well with the sweet rice, making it easy to eat.

The restaurant is famous for directly purchasing domestically raised Kuroge Wagyu beef, and is never frozen to ensure that it is fresh and of high quality.
This rice is loved by hidden, famous restaurants that are known only to those in the know.

TanoyaSeihachi・HakuhoSalt making

EnjiroIt was my encounter with him that was the trigger and the beginning.
EnjiroBefore becoming apprentices, they worked as truck drivers and nursing assistants, respectively, and never dreamed that they would end up making salt.
At my previous job, I was constantly busy and just worked hard every day. I didn't complain, but gradually I began to feel strongly that "I want to do something that only we can do, not something that anyone can do."
With their passionate feelings hidden in their hearts, one day they meet an unusual salt maker,Tanoya EnjiroYou will encounter.
In December 2017, an event was held in Osaka to promote the charms of Kochi, and there was an ad advertising "Recruiting salt makers."EnjiroIt was.
When talking about salt making,EnjiroWhen I heard him compare salt to a person and say things like "salt catches a cold," "salt wakes up," and "salt goes to sleep," I thought, "What an interesting guy," and became interested, and thought, "This is it!"

We asked about how to make completely sun-dried salt and about Tano Town in Kochi Prefecture.EnjiroFascinated by both the art and salt making, he decided to become an apprentice.
EnjiroIn May and August of the following year, they each fulfilled their long-cherished dream of becoming his disciples.
EnjiroThe training is not to teach from scratch, but to show the apprentice his own work, let him think about it, and then have the apprentice do the work themselves.
They hadn't thought it would be a particularly difficult task, but their first impression when they began their training was that things didn't go as planned at all.
I didn't know what to do, and my first year of training passed by in a flash.EnjiroI really understood what he said: "Salt is a living thing. So the expression 'making salt' is a little bit misleading. I actually grow salt every day."
first timeEnjiroWhen I tasted the salt, I was amazed at how smooth it was. I always thought of salt as something with a sharp taste, like "salty" or "salty."EnjiroI was impressed by the gentle taste of the salt.
Wanting to share the emotion they felt with as many people as possible, they set their goal as "making gentle, soft, and delicious salt."

I have been working with salt 365 days a year for the past three years.EnjiroThe store was renamed Tanoya.Seihachi・Hakuhobecame independent as
During my training period, I didn't make anything to sell, but from now on I have to make salt that people will like and pay money to buy, so I feel a sense of responsibility.
EnjiroThe style of cultivating many different types of salt at the same time is difficult for two people with little experience. Also, since they are the type of people who naturally pursue one thing to the fullest, they decided to focus on one direction and continue with Tanoya.Seihachi・HakuhoOur immediate goal is to complete a salt product that bears our company name.
The two were looking for a job that only they could do, and now their goal has been set on "salt making."EnjiroHaving mastered these techniques, the two of them will forge a new path together.
Being clumsy, they can only do one thing at a time, but in order to produce salt that can rival their master's, the two of them devote themselves to the one and only path of salt production.

こだわりの塩づくり

Most of the salt sold in Japan is made by boiling seawater that has been mechanically filtered in a cauldron and evaporating it.
EnjiroThis salt is called completely sun-dried salt and is made using only the natural power of sunlight and sea breeze, but there are differences in how sun-dried salt is made.
The most common method is to use a collection tower.
A collection tower is a tower several meters tall with a mesh-like net stretched around the inside.
Seawater pumped up by a pump is sprayed onto the tower, where it falls down through a net and is exposed to the sun and sea breeze as it falls, gradually evaporating. By repeating this process, highly concentrated "brine water" is produced, and most solar salt is made from brine.
EnjiroThere is also a collection tower at the saltworks,EnjiroMost of the time, salt is made without using a salt collection tower.

The reason is that the more steps in salt production are added in order to prioritize efficiency, the more impurities are added and the nutrients contained in the seawater are lost. If you use a salt collection tower, you can make salt in about 1 to 2 months,EnjiroAs you can see, it takes at least three months if you only use sunlight and sea breeze.
Every day, without fail, the seawater contained in the wooden box inside the greenhouse is gently stirred by hand every 1 to 1.5 hours.
It was as gentle as stroking a newborn child.
EnjiroThe salt in seawater andEnjiroThey are obedient children who have been raised with only the love of their parents.

Great gift idea

お歳暮お年賀、ご結婚ご出産、御礼快気祝、お誕生日各種イベント、弔事ご返礼、お土産ギフト

Simple design that is easy to use in any situation
Package with brand logo embossed on the lid

いずれのシーンでも使いやすいシンプルなパッケージ

Box image (size varies depending on the product)

name	brown rice
raw materials	Ingredients: Brown rice Production area: Single-ingredient rice, Hongo area, Uda City, Nara Prefecture Variety: Hinohikari Production year: 2025
expiry date	Brown rice: Within 1 year Polished rice: Please consume as soon as possible as it contains a lot of moisture.
preservation method	Brown rice: Store in a cool, dark place below 15°C or in the refrigerator. Polished rice: Store in an airtight container in the refrigerator

Product name	Salted kelp
name	processed kelp products
raw materials	Ma kelp (natural, produced in southern Hokkaido), salt (domestically produced), soy sauce (contains wheat and soybeans)
Nutrition Facts	Energy (kcal): 168 Protein (g): 15.1 Lipid (g): 0.5 Carbohydrates (g): 39.9 Salt equivalent (g): 18.6
Specific raw materials	Wheat, soybeans
Taste Expiration date	Best-by date 180 days
preservation method	At normal temperature

About this product

*This is new rice from the 2025 harvest.
*We will ship the item as soon as it arrives, and will contact you again when it is shipped.
*Please select the rice milling method：（White rice｜5-piece｜Brown rice）