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Created by a mystery in the Amazon jungle Organic Cacao tea using the original cacao . History and cultural context The cacao tree is said to have originated in the Amazon region and has been cultivated since ancient times. Indigenous peoples prized cacao as a "gift from the gods," and their knowledge and skills are also used in modern organic cultivation. • Traditional cultivation techniques Farmers in the Amazon region grow cacao using traditional methods based on years of experience, and organic farming methods that do not use chemical fertilizers are the mainstream. ・Biodiversity and natural control The Amazon is one of the most biodiverse regions in the world, and cocoa cultivation offers many benefits. • Pest and disease suppression: Due to the presence of a diverse range of organisms, insects and animals, which are natural enemies of pests, maintain a natural balance and grow with nature without the use of pesticides. (Same as Sado's recycling-based farming method) • Insects that help pollinate: Cocoa flowers are very small, and certain insects (especially bees and small flies) help pollinate. The rich ecosystem of the Amazon supports the activity of these insects. Until cacao tea is made________________________________________ Cacao tea is a tea that is made using the outer shells of cacao beans and cacao nibs and has a fragrant and chocolatey flavor. The process of completing cacao tea begins with harvesting cacao beans, and then goes through processes such as fermentation, drying, and roasting to make it into a product. 1. Cocoa harvest Harvest cocoa pods (fruits) from cacao trees. Cacao pods are about the size of a banana and come in yellow, red, and orange colors. • Harvest time: Cacao trees bear fruit all year round, but there are two main big harvest seasons a year. • Harvested by hand: Cacao pods are very hard, so they are cut by hand by skilled farmers using knives and tools. 2. Extraction and fermentation of cocoa beans The harvested cocoa pods are cracked and the cocoa beans and pulp inside are taken out. • Fermentation: The extracted cocoa beans are wrapped in banana leaves or wooden boxes and fermented for 5-7 days. Fermentation is important to bring out the flavor and aroma of the beans and reduce bitterness. • Pulp decomposition: During the fermentation process, the pulp around the cocoa beans is broken down, forming a unique aroma in the beans. 3. Drying After fermentation, cacao beans are dried in the sun or by machine drying. • Sun-dried: Cocoa beans are spread out and dried in the sun for 2-3 weeks. It is important to stir regularly so that it dries evenly. • Moisture control: Drying reduces the moisture content of cocoa beans to about 7% or less, allowing them to be preserved. 4. Roasting Dried cocoa beans are roasted to bring out the aroma and flavor. • Roasting Temperature and Time: Roasting is adjusted in temperature and time depending on the size and purpose of the beans. Normally, it is roasted at 120~150 degrees for 15~30 minutes. • Flavor adjustment: The longer the roasting time, the richer the flavor of the cocoa beans will be, but be careful not to burn too much, as the bitterness will be stronger. 5. Cracking and Winno Wing After roasting, the cocoa beans are cracked and winowed (sorted). • Cracking: Crack the hard outer shell of the cocoa beans to remove the cocoa nibs inside. For cocoa tea, an outer shell (cocoa husk) is also used. • Winno Wing: Use wind or sieve to separate the cocoa nibs from the outer shell. This outer shell is the main raw material for cacao tea. 6. Processing Cacao tea is mainly made using cacao husks (outer shells). Cacao husks are lightly crushed and dried, and are used as they are like tea leaves. Nutritional value of Cacao tea 1. Polyphenols Cacao tea is especially rich in flavonoid polyphenols. Cocoa polyphenols have powerful antioxidant properties and may have the following effects: • Antioxidant effect: neutralizes active oxygen and prevents cell aging. • Lowering blood pressure: dilates blood vessels and supports the normalization of blood pressure. • Improved blood flow: improves blood circulation and reduces the risk of cardiovascular disease. 2. Theobromine Cacao tea contains an ingredient called theobromine. Theobromine is a unique cacao-specific alkaloid that has the following effects: • Relaxing: It acts similar to caffeine, but is less stimulating than caffeine and provides a sense of relaxation. • Vasodilator: It has the effect of widening blood vessels and gently lowering blood pressure. • Light Diuretic: Helps regulate water in the body and helps reduce swelling. 3. Magnesium Cacao tea also contains magnesium, which is found in cacao. Magnesium plays an important role, including: • Muscle Relaxation: Prevents muscle spasms and has a relaxing effect. • Support energy metabolism: involved in energy production and enzyme activation. • Stress reduce: Magnesium reduces the secretion of stress hormones and has a relaxing effect. 4. Iron • Cacao tea also contains a small amount of iron, which may help prevent anemia. • Prevent anemia: Iron is a necessary component for the production of red blood cells and supports the ability to carry oxygen. 5. Low calorie • Cocoa tea is a very low-calorie drink, as long as you don't add sugar or milk, making it a good drink for those on a diet. • Calories: Cacao tea itself contains very few calories (usually less than 0.2 kcal per cup). 6. Low in caffeine • Cacao tea has a very low caffeine content, so it is safe to drink it before bed. • Sleep support: The low stimulation of caffeine has a relaxing effect and is suitable for nighttime consumption. Michelin-starred restaurants  A taste that is supported by top chefs, Organic Cacao tea from Evan Geneo Co., Ltd. It will be adopted by Chef Kotaro Meguro of "Abysse" in Daikanyama, which inherits the world's top-class French technology that has been awarded one Michelin star for eight consecutive years since 2016 and creates new flavors. comment "The aroma has a distinctive aroma of roasted cacao, with a mild nutty aroma reminiscent of hazelnuts and almonds. In addition, it has a bitter aroma reminiscent of dark chocolate, with hints of earth and damp wood, reminiscent of the richness of nature. The palate is dominated by bitter and delicate bitterness, which is the element that gives it an elegant depth. In addition, the fruity acidity characteristic of cacao is added, bringing brightness and refreshment to the taste and balancing the whole thing. There is no sweetness because it does not use sugar, but it is characterized by the fact that you can enjoy the pure taste of the ingredients themselves. In the aftertaste, a faint flavor of dried fruit remains, and sometimes nuances are felt, especially reminiscent of figs and raisins. The mouthfeel is smooth, there is no strong astringency like black tea, and the body feeling that spreads the moment you drink it is firm, and it is not too light and gives you a pleasant sense of satisfaction. In addition, cacao tea has the potential to have excellent properties for pairing with food. It goes well with nuts, dried fruits, and dark chocolate confectionery. It also harmonizes well with spicy dishes and smoky cheeses, striking out for its wide adaptability. Due to its complex and deep flavor, cacao tea is a simple but very profound drink that can be used not only as a dessert or food flavor but also as a flavor. The excitement that comes from that cup evokes a heart that cares for the material and creative inspiration." How to eat Cacao tea deliciously How to drink cacao tea deliciously and arrange it Cacao tea can be enjoyed on its own, but with a little ingenuity, you can bring out an even deeper flavor. The following are recommended drinking methods and arrangements. 1. Simple way to drink • Enjoy hot: When thoroughly extracted in hot water, the rich aroma and bitter flavor of cacao stand out. The recommended extraction time is 5 to 7 minutes. • Chill for iced tea: Brew thicker and add ice for a refreshing iced tea. The light bitterness is perfect for the hot season. 2. How to arrange • Milk Tea: Adding warmed milk adds mellowness and tastes more like hot chocolate. It can also be enjoyed with plant-based milk (almond milk or oat milk). • Honey Cacao Tea: The addition of honey adds a gentle sweetness to the bitter cacao, making it a cup that can be enjoyed by children and adults alike. • Spiced: The addition of cinnamon or nutmeg adds a warm aroma and makes it the perfect flavor for winter. • Cocktail-inspired twist: Add a small amount of rum or Kahlua to the brewed cacao tea and it will be transformed into an indulgent drink for adults. • Cacao Ginger Ale: Boil cacao tea to a strong consistency and enjoy it in a 1:4 ratio with ginger ale. A seemingly strange combination transforms into a blissful drink. Dishes that go well with cocoa tea The bitter and deep flavor of cacao tea is a perfect accompaniment to the following dishes: 1. Spicy dishes o Curry: It pairs especially well with spiced Indian and Thai curries. The bitterness of cocoa enhances the aroma of spices. o Moroccan cuisine: A tagine dish made with dried fruits and nuts is harmonized with the fruity acidity of cacao tea. 2. Meat dishes o Grilled Steak: The bitterness of the cacao enhances the flavor of the red meat, making it an indulgent combination. 3. Snacks o Cheese Plate: Combine it with smoked or blue cheese for a richer layer of aroma. o Nuts or crackers: They also go well with rustic snacks. Sweets that go well with cacao tea Cacao tea is especially recommended in combination with sweets that are not too sweet. 1. Dark chocolate o Pair it with bitter gateau chocolate or rich dark chocolate mousse for a layering of flavors. 2. Fruit Sweets o Orange Cake: The freshness of citrus enhances the bitterness of cacao tea. o Pound cake with dried fruit: A cake made with raisins or figs is a great match. 3. Sweets made with nuts o Whether it's almond biscotti or hazelnut tart, the aroma of nuts and cacao tea go perfectly together. 4. Bittersweet Cookies o It can be enjoyed with baked goods such as cocoa cookies and whole-wheat cookies that are less sweet.
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Organic Cacao tea Mysterious in the Amazon jungle Original cacao

Created by a mystery in the Amazon jungle Organic Cacao tea using the original cacao . History and cultural context The cacao tree is said to have originated in the Amazon region and has been cultivated since ancient times. Indigenous peoples prized cacao as a "gift from the gods," and their knowledge and skills are also used in modern organic cultivation. • Traditional cultivation techniques Farmers in the Amazon region grow cacao using traditional methods based on years of experience, and organic farming methods that do not use chemical fertilizers are the mainstream. ・Biodiversity and natural control The Amazon is one of the most biodiverse regions in the world, and cocoa cultivation offers many benefits. • Pest and disease suppression: Due to the presence of a diverse range of organisms, insects and animals, which are natural enemies of pests, maintain a natural balance and grow with nature without the use of pesticides. (Same as Sado's recycling-based farming method) • Insects that help pollinate: Cocoa flowers are very small, and certain insects (especially bees and small flies) help pollinate. The rich ecosystem of the Amazon supports the activity of these insects. Until cacao tea is made________________________________________ Cacao tea is a tea that is made using the outer shells of cacao beans and cacao nibs and has a fragrant and chocolatey flavor. The process of completing cacao tea begins with harvesting cacao beans, and then goes through processes such as fermentation, drying, and roasting to make it into a product. 1. Cocoa harvest Harvest cocoa pods (fruits) from cacao trees. Cacao pods are about the size of a banana and come in yellow, red, and orange colors. • Harvest time: Cacao trees bear fruit all year round, but there are two main big harvest seasons a year. • Harvested by hand: Cacao pods are very hard, so they are cut by hand by skilled farmers using knives and tools. 2. Extraction and fermentation of cocoa beans The harvested cocoa pods are cracked and the cocoa beans and pulp inside are taken out. • Fermentation: The extracted cocoa beans are wrapped in banana leaves or wooden boxes and fermented for 5-7 days. Fermentation is important to bring out the flavor and aroma of the beans and reduce bitterness. • Pulp decomposition: During the fermentation process, the pulp around the cocoa beans is broken down, forming a unique aroma in the beans. 3. Drying After fermentation, cacao beans are dried in the sun or by machine drying. • Sun-dried: Cocoa beans are spread out and dried in the sun for 2-3 weeks. It is important to stir regularly so that it dries evenly. • Moisture control: Drying reduces the moisture content of cocoa beans to about 7% or less, allowing them to be preserved. 4. Roasting Dried cocoa beans are roasted to bring out the aroma and flavor. • Roasting Temperature and Time: Roasting is adjusted in temperature and time depending on the size and purpose of the beans. Normally, it is roasted at 120~150 degrees for 15~30 minutes. • Flavor adjustment: The longer the roasting time, the richer the flavor of the cocoa beans will be, but be careful not to burn too much, as the bitterness will be stronger. 5. Cracking and Winno Wing After roasting, the cocoa beans are cracked and winowed (sorted). • Cracking: Crack the hard outer shell of the cocoa beans to remove the cocoa nibs inside. For cocoa tea, an outer shell (cocoa husk) is also used. • Winno Wing: Use wind or sieve to separate the cocoa nibs from the outer shell. This outer shell is the main raw material for cacao tea. 6. Processing Cacao tea is mainly made using cacao husks (outer shells). Cacao husks are lightly crushed and dried, and are used as they are like tea leaves. Nutritional value of Cacao tea 1. Polyphenols Cacao tea is especially rich in flavonoid polyphenols. Cocoa polyphenols have powerful antioxidant properties and may have the following effects: • Antioxidant effect: neutralizes active oxygen and prevents cell aging. • Lowering blood pressure: dilates blood vessels and supports the normalization of blood pressure. • Improved blood flow: improves blood circulation and reduces the risk of cardiovascular disease. 2. Theobromine Cacao tea contains an ingredient called theobromine. Theobromine is a unique cacao-specific alkaloid that has the following effects: • Relaxing: It acts similar to caffeine, but is less stimulating than caffeine and provides a sense of relaxation. • Vasodilator: It has the effect of widening blood vessels and gently lowering blood pressure. • Light Diuretic: Helps regulate water in the body and helps reduce swelling. 3. Magnesium Cacao tea also contains magnesium, which is found in cacao. Magnesium plays an important role, including: • Muscle Relaxation: Prevents muscle spasms and has a relaxing effect. • Support energy metabolism: involved in energy production and enzyme activation. • Stress reduce: Magnesium reduces the secretion of stress hormones and has a relaxing effect. 4. Iron • Cacao tea also contains a small amount of iron, which may help prevent anemia. • Prevent anemia: Iron is a necessary component for the production of red blood cells and supports the ability to carry oxygen. 5. Low calorie • Cocoa tea is a very low-calorie drink, as long as you don't add sugar or milk, making it a good drink for those on a diet. • Calories: Cacao tea itself contains very few calories (usually less than 0.2 kcal per cup). 6. Low in caffeine • Cacao tea has a very low caffeine content, so it is safe to drink it before bed. • Sleep support: The low stimulation of caffeine has a relaxing effect and is suitable for nighttime consumption. Michelin-starred restaurants  A taste that is supported by top chefs, Organic Cacao tea from Evan Geneo Co., Ltd. It will be adopted by Chef Kotaro Meguro of "Abysse" in Daikanyama, which inherits the world's top-class French technology that has been awarded one Michelin star for eight consecutive years since 2016 and creates new flavors. comment "The aroma has a distinctive aroma of roasted cacao, with a mild nutty aroma reminiscent of hazelnuts and almonds. In addition, it has a bitter aroma reminiscent of dark chocolate, with hints of earth and damp wood, reminiscent of the richness of nature. The palate is dominated by bitter and delicate bitterness, which is the element that gives it an elegant depth. In addition, the fruity acidity characteristic of cacao is added, bringing brightness and refreshment to the taste and balancing the whole thing. There is no sweetness because it does not use sugar, but it is characterized by the fact that you can enjoy the pure taste of the ingredients themselves. In the aftertaste, a faint flavor of dried fruit remains, and sometimes nuances are felt, especially reminiscent of figs and raisins. The mouthfeel is smooth, there is no strong astringency like black tea, and the body feeling that spreads the moment you drink it is firm, and it is not too light and gives you a pleasant sense of satisfaction. In addition, cacao tea has the potential to have excellent properties for pairing with food. It goes well with nuts, dried fruits, and dark chocolate confectionery. It also harmonizes well with spicy dishes and smoky cheeses, striking out for its wide adaptability. Due to its complex and deep flavor, cacao tea is a simple but very profound drink that can be used not only as a dessert or food flavor but also as a flavor. The excitement that comes from that cup evokes a heart that cares for the material and creative inspiration." How to eat Cacao tea deliciously How to drink cacao tea deliciously and arrange it Cacao tea can be enjoyed on its own, but with a little ingenuity, you can bring out an even deeper flavor. The following are recommended drinking methods and arrangements. 1. Simple way to drink • Enjoy hot: When thoroughly extracted in hot water, the rich aroma and bitter flavor of cacao stand out. The recommended extraction time is 5 to 7 minutes. • Chill for iced tea: Brew thicker and add ice for a refreshing iced tea. The light bitterness is perfect for the hot season. 2. How to arrange • Milk Tea: Adding warmed milk adds mellowness and tastes more like hot chocolate. It can also be enjoyed with plant-based milk (almond milk or oat milk). • Honey Cacao Tea: The addition of honey adds a gentle sweetness to the bitter cacao, making it a cup that can be enjoyed by children and adults alike. • Spiced: The addition of cinnamon or nutmeg adds a warm aroma and makes it the perfect flavor for winter. • Cocktail-inspired twist: Add a small amount of rum or Kahlua to the brewed cacao tea and it will be transformed into an indulgent drink for adults. • Cacao Ginger Ale: Boil cacao tea to a strong consistency and enjoy it in a 1:4 ratio with ginger ale. A seemingly strange combination transforms into a blissful drink. Dishes that go well with cocoa tea The bitter and deep flavor of cacao tea is a perfect accompaniment to the following dishes: 1. Spicy dishes o Curry: It pairs especially well with spiced Indian and Thai curries. The bitterness of cocoa enhances the aroma of spices. o Moroccan cuisine: A tagine dish made with dried fruits and nuts is harmonized with the fruity acidity of cacao tea. 2. Meat dishes o Grilled Steak: The bitterness of the cacao enhances the flavor of the red meat, making it an indulgent combination. 3. Snacks o Cheese Plate: Combine it with smoked or blue cheese for a richer layer of aroma. o Nuts or crackers: They also go well with rustic snacks. Sweets that go well with cacao tea Cacao tea is especially recommended in combination with sweets that are not too sweet. 1. Dark chocolate o Pair it with bitter gateau chocolate or rich dark chocolate mousse for a layering of flavors. 2. Fruit Sweets o Orange Cake: The freshness of citrus enhances the bitterness of cacao tea. o Pound cake with dried fruit: A cake made with raisins or figs is a great match. 3. Sweets made with nuts o Whether it's almond biscotti or hazelnut tart, the aroma of nuts and cacao tea go perfectly together. 4. Bittersweet Cookies o It can be enjoyed with baked goods such as cocoa cookies and whole-wheat cookies that are less sweet.
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Organic Cacao tea Mysterious in the Amazon jungle Original cacao
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Organic Cacao tea Mysterious in the Amazon jungle Original cacao
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Japan's only naturally fermented organic "Fermented Pomegranate 9". In principle, we protect nutrients by low-temperature treatment at 60 degrees Celsius, and deliver the ultimate deliciousness of health and nature with the belief that the body is made by what you eat
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The native 7DATES has a unique taste. In order to maintain freshness, the seeds of the dates are left to deliver the original deliciousness. We are also particular about individually wrapped paper packaging.
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100% organic pomegranate juice of the highest quality fermented at a low temperature of 60 degrees, unlike concentrated reduction. Completely additive-free, with no sugar, preservatives, preservatives, or colorants
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100% pure pomegranate seed oil containing more than 70% punicic acid, the ultimate anti-aging ingredient. The benefits of edible food can be felt to the fullest by inoculating from the inside

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美と健康を追求するあなたへ 自然・有機栽培、無添加、独自のブレンドと製法で特別なピクルスを
neo blanco
日本唯一の自然発酵オーガニック「発酵ザクロ9」。原則60度の低温処理で栄養素を守り、食べたもので体がつくられる信念で健康と自然の究極の美味しさをお届けします
100zen 海の塩
海そのものを味わう「100ZEN 海の塩」 移ろいゆく季節と共に、海もまた姿をかえます。 自然と向き合いつづけ生まれた塩、ぜひご堪能ください。
株式会社 津乃吉
『大切な人に食べさせたいと思える食べものをこしらえる』 それを叶える為の手間は惜しみません。 五味の調和がとれ素材の魅力が感じられる。目指すのはそんな味です。
山猫瓶詰研究所
有機野菜を使ったピクルスなど、人が健康になるような瓶詰食品を山猫が夜な夜な作り出しているという。どなたもどうかお入りください決してご遠慮はありません。
源気商会
希少なヒマラヤ産クリスタル岩塩を中心に天然素材にこだわったラインナップ。塩と水で健康になるお店をコンセプトにしています。
SHIMANTO DOMEKI CO.,LTD.
地域に昔から伝わる食文化を、新しい価値観で創造し、四万十地域で、いなかフェアトレードを実行、拘りのモノヅクリで、ここにしかないもの!を創り出します。
【完熟マンゴー使用】 チキン南ばんのタレ(保存料無添加)
自社ブランドのマンゴーの一次加工をおこなう上で発生する破棄せざるおえない部分が”もったいない”と保管しておいた原料でアップサイクル商品化に成功。
HAKKŌ Plant Based Deli
海外から来たブリューマスター、シェフ、そしてエンターテインメント業界のマーケターがチームを組み、美味しいプラントベースの食品を作っています。
白ごはん.com
白ごはん.comを運営する冨田ただすけ考案の素材をいかした無添加ふりかけシリーズや、無添加だし等おうちで和食を楽しむをコンセプトに展開しています。
堀山楽商店
自然豊かな北海道の天然食材をベースにした北海道オリジナルクラフト調味料、食品の製造、卸し
道後ピクルス
愛媛の豊かな地で育った美味しい野菜や果物をもっと多くの人に届けたい。そんな想いを込めて最後の一滴まで飲み干せる、こだわりのピクルスを作っています。
YOKACHORO FOOD BASE
今までは使い道のなかった間引きや摘果等の作物や、流通に乗せにくい規格外品などを活用し、 料理人だからこそできる「作り込む」瓶詰・缶詰を、全て手作業で作っています
メンマチョ
放置竹林問題を楽しく、 そして美味しく解決していくことを目指す、 竹林と食卓をつなぐニューヒーロー、 メンマチョの誕生です!
福岡ピクルス
福岡市で有機野菜の販売している八百屋が作った添加物不使用のピクルスです。
ゆびきりげんまん
子供に安心して食べてもらいたい!そのような思いから食品添加物、合成保存料等を一切使用せず、原料にこだわって作った商品シリーズをご紹介。
GOOD NATURE MARKET
体にGOOD、心にGOOD、地域にGOOD、社会にGOOD、そして地球にもGOOD。5つのGOODなおいしさを、楽しく、かんたんに、毎日の食卓へ。
あわのもと
泡の食品で楽しい食事と健康を手に入れよう!高知県のゆずを使用した泡ポン酢と減塩が期待できる泡醤油、いろいろな液体を泡にする【あわのもと】で泡の食事を体感しよう!
lumlum(ラムラム)
自社農園栽培の有機素材で作られた加工食品類。ヴィーガン&グルテンフリーの即席玄米麺などタイ本場の味が手軽に。ソーシャル・プロダクツ・アワード 2024受賞。
VEGETUS
盛岡のナッツ専門店。 オリジナルのフレーバーを多数製造。 一皿の料理のような一粒を目指し 他にはないフレーバーを作り上げています。
大地のおやつ
小さなお子様から年配の方まで安心して毎日のおやつに気軽に食べられるお菓子。素材本来の良さが味わえるものを厳選し、余計な材料を使わないレシピで展開しています。
トレテス オーガニック&ナチュラル
トレテスは、暮らしに「美味しい・愉しい・嬉しい」をお届けする、こだわりのフード&雑貨メーカー。 オリジナリティあふれる自慢の商品ラインナップをぜひご覧ください。
LIVE IN COMFORT -FOOD&DRINK-
添加物・保存料不使用フルーツ100%のオーガニックベビースムージーや着色料・香料・保存料不使用の無添加果実スイーツなど日常を豊かにする商品を販売しております。
ふたばのおだし
「ふたばのおだし」は化学調味料・保存料無添加にこだわり、 おだしをきかせた商品を提供する、お出汁専門店です。
ヤマヤ醤油
創業1850年。「大豆・麹・発酵」をテーマに遠州地方の食文化を守り続けています。古来より伝わる自然由来の発酵食品を通して皆様の美容と健康をサポートします。
CANNATUREL
カンナチュールは、日本各地の生産者や料理人とともに、自然派加工食品のサスティナブルなものづくりを通じて、日本各地のおいしさと物語をお届けするブランドです。
まいにち大吉
「日本初」有機JAS認証を取得したオーガニックキムチ。代表の吉川が5年の歳月をかけてようやく完成した24種類のオーガニック素材を使用したキムチです。
With free user registration, you can check the wholesale prices and transaction conditions for all products!
Do you face these challenges in your daily procurement tasks?
I can't seem to find any good products...
高品質でユニークなブランドがたくさんみつかる
You will find many high-quality and unique brands.
Find the perfect products for your store from the rapidly growing list of brands every day.
Procurement tasks take up a lot of time...
契約、発注、支払いなど仕入れプロセスが効率化
Streamline the procurement process for contracts, orders, and payments.
Streamline all your procurement tasks in one place, allowing you to spend more time on customer service and sales activities.
Easily find unique products and place orders with ease.
No more procurement headaches.
Steps

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FAQs

Frequently Asked Questions

TOYOU YAKUZEN CHA
Know Enough
NOOSA BASICS
TEAtriCO
lulumo
MY HONEY
YOKACHORO FOOD BASE
mana.
瑞宝志ぐれ
HOiSUM
BRULO
健康発酵生活舎
TOYOU YAKUZEN CHA
Know Enough
NOOSA BASICS
TEAtriCO
lulumo
MY HONEY
YOKACHORO FOOD BASE
mana.
瑞宝志ぐれ
HOiSUM
BRULO
健康発酵生活舎
PAYSAN
GREEN NATION life
GOOD NATURE MARKET
ムリエレス
山猫瓶詰研究所
島田屋総本家
'ala Lehua
カネジョウ‐兼上‐
hana to mi
Dan de Herbs
ルアモ
sisam FAIR TRADE + design
PAYSAN
GREEN NATION life
GOOD NATURE MARKET
ムリエレス
山猫瓶詰研究所
島田屋総本家
'ala Lehua
カネジョウ‐兼上‐
hana to mi
Dan de Herbs
ルアモ
sisam FAIR TRADE + design
Register for free to check wholesale prices and
trading conditions for all products.
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