3kg of "Hinohikari" rice from Uda City, Nara Prefecture

"Hinohikari" rice, produced in Uda City, Nara Prefecture, is one of the most highly regarded rice varieties in Japan.
It is characterized by its exceptionally high-quality taste; the cooked rice is glossy, and each grain has a distinct sweetness.
We received this rice from a farmer who doesn't sell it on the market.The Artisan’s Table We will be exclusively selling this product.
You can choose between polished rice or brown rice. If you choose polished rice, we will polish it after you place your order, so we will deliver freshly milled rice to you.

Completely sun-dried saltSeihachi 20g

Made entirely using sunlight and sea breeze, without relying on any heat or electricity, this completely sun-dried salt blends easily with ingredients and enhances the delicate flavors of those ingredients. It pairs well with mild-flavored and soft ingredients.
It can be used not only for freshly cooked rice, but also for a wide range of egg dishes such as boiled eggs, fried eggs, and omelets, as well as chilled tofu, steamed vegetables, and grilled vegetables.

Salted kelp [Enjiro 25g

Enjiro To ensure the flavor doesn't get overpowered by the salt, we used rare, top-grade (Grade 1) natural kelp from Hakodate, Hokkaido, which has long been known as the "King of Kelp."
First, to enhance the flavor and aroma of the natural kelp, it is aged in a warehouse for three years. Next, the aged natural kelp is simmered in a rich tamari soy sauce, then slowly dried and left to rest for a week. Finally, the kelp, now well-seasoned, is cut into pine needle shapes and then carefully separated by hand.
The kelp, which has been kneaded and softened,Enjiro We sprinkle on a specially made, finely powdered salt prepared specifically for salted kelp. The salt gently coats the surface of the salted kelp, bringing out the umami and sweetness that has been sealed inside.
It's great as a side dish with rice, of course, but it's also versatile and can be used in salads, pasta, stir-fries, and mixed dishes.

Sesame salted kelp [Enjiro 30g

This special furikake (rice seasoning) uses additive-free salted kelp and is designed with ease of eating in mind. We pursued the ideal size for cutting the salted kelp to make it the most delicious, and added golden sesame seeds for extra aroma.
The umami of kelp and the aroma of golden sesame seeds,Enjiro The salt brings everything together perfectly.
This is a product I would recommend to those who appreciate natural ingredients and value the natural flavors of the food.
It's great as a side dish with rice, and also works well as a condiment for blanched vegetables or chilled tofu.

Shigure-ni [Enjiro 60g

To complement the tender texture of Japanese Black Wagyu beef,Enjiro This simmered dish features a rich flavor achieved by adding soy sauce to a specially made salt for meat. The combination of salt, soy sauce, and the umami of kelp creates a synergistic effect of flavors. Fresh ginger from Kochi Prefecture adds a delightful accent.
It has a rich flavor, but because it contains no additives, it has a clean finish and is an addictive taste.
It can be enjoyed not only as an accompaniment to rice, but also as a snack to go with alcoholic beverages.
This is recommended for those who don't like the rich flavor of regular beef simmered in soy sauce, those who are concerned about additives, and those who prefer a lighter taste.

Black sesame saltEnjiro 30g

Nutritious black sesame andEnjiro Sesame salt finished with salt.
In pursuit of a rich flavor, we used black sesame seeds, which are particularly low in oil.Enjiro We carefully crafted the salt to ensure that the particles are evenly mixed and blended together.
This product enhances the flavor of the ingredients you sprinkle it on while allowing you to enjoy the aroma of black sesame, making it a versatile addition to any dish.

Sansho Kombu [Enjiro 25g

This sansho pepper salt kelp is made using 100% rare natural kelp and finished with a generous amount of sansho pepper powder and sansho pepper berries (both domestically produced) for added flavor.
Natural kombu seaweed is slowly simmered in soy sauce, then dried and cut into 1mm thin pine needle-like strips. The flavor is mellowed by hand-rubbing during the cutting process.Enjiro Coated with finely ground, specially made salt and sansho pepper.
The umami and sweetness of natural kelp, coated on the surfaceEnjiro The perfect balance of salt and sansho pepper flavors satisfies both the taste and smell.

"Hinohikari" rice, where every grain is richly sweet

"Hinohikari" rice, produced in Uda City, Nara Prefecture, is grown using the clear streams that spring from Mt. Hirai Daishi in Uda and the significant temperature differences between day and night. It is one of the most highly regarded rice varieties in Japan.
This rice is characterized by its exceptionally high quality and flavor. When cooked, the rice is glossy and each grain has a distinct sweetness. Therefore, it can be used in a variety of Japanese dishes such as rice balls, sushi, and donburi (rice bowls), and its sweetness makes it a good match for porridge and sweet and savory side dishes.

The grains are relatively large and have a firm texture. They are satisfying to eat, and each grain has a distinct presence.
The rice has just the right amount of stickiness when cooked, but the grains don't stick together easily, resulting in a light, fluffy texture that's easy to eat and has a refreshing taste.

The rich aroma allows the rice itself to be enjoyed as the main dish of the meal. Furthermore, it enhances the flavors of the side dishes and ingredients eaten with the rice, improving the overall balance of the meal.

Its distinctive taste, grain size, and sweetness were highly valued.The Artisan’s Table This rice is a perfect match for the salt and rice accompaniment series that we sell.
We received this rice from a farmer who doesn't sell it on the market.The Artisan’s Table We will be exclusively selling this product. The 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 its commitment to the true deliciousness of meat, has been in business for over 45 years in Toyonaka City, Osaka Prefecture.
It's famous locally as a restaurant where it's impossible to get a reservation, and customers who have visited praise its exquisite taste on social media.
The rice used in the restaurant is "Hinohikari" from Uda City, Nara Prefecture.The Artisan’s Table The rice we sell is sourced exclusively from the same farmers.
It's no exaggeration to say that this yakiniku is all about the rice; the sweet fat of the meat and the sweet rice match perfectly, making you want to eat more and more.

This restaurant is famous for directly sourcing domestically produced Kuroge Wagyu beef, and its distinguishing feature is that it never freezes any of the meat to ensure that customers can enjoy fresh, high-quality meat.
This rice is a favorite among hidden gem restaurants known only to those in the know.