Tsukudani is a dish of fish or seaweeds boiled down in soy. Easy to prepare, just mingle all ingredients: dried sardines, dried bonito shavings, and kelp.

Small sardines dressed with powdered glutinous rice and roasted. Naturally flavored, low in calories.

Small sardines dressed with powdered glutinous rice and roasted. Flavored with mustard, low in calories, rich in calcium.

Small sardines dressed with powdered glutinous rice and roasted. Flavored with sour Japanese apricot, low in calories, rich in calcium.

Sweet potato sticks processed with maple syrup, butter and wine. Luxurious savor, mild and soft.

Walnuts coated with brown sugar. Walnuts are known to lower the cholesterol level in blood.

Walnuts coated with caramel sauce.

Walnuts coated with Canadian maple syrup sauce.

Dried stems of kelp full of fiber and minerals. Drop some in a cup of hot water and serve as tea.

A sister product of Mekabu Cha. With sour Japanese apricot paste added.

Dried stems of kelp. Serve as chips.

Dried stems of kelp. Put some in a bowl of hot water and serve as soup.

Dried stems of kelp picked in Sanriku area of Japan and processed with the extract of bonito. This helps to take in fiber.

Konbu Cha with the flavor of sour Japanese apricot.

A soft combination of green soy beans, Japanese sardines and kelp. The crispiness of beans and kelp is pleasant.

Kisu Senbei dressed with more black and white sesame seeds.

Sillagos sun-dried, seasoned and re-dried with heat. Tasty crunchiness helps to take in calcium daily, easily.

Iwashi Senbei with the savor of kimuchi. The spicy smell may arouse an appetite for beer.

A combination of green soy beans flavored with brown sugar, and black soy beans flavored with Miso. Japanese sardines with the flavor of ginger added.

Sardines sun-dried, seasoned with soy sauce. The best selling product.

A simple combination of almond and small sardines. Very classic snack originated in school meals.