This premium Matsuba crab is cultivated in the rich waters off the coast of the Sea of Japan's San-in region. Matsubishi, with 95 years of tradition, offers an exquisite large-sized selection chosen by the discerning eyes of artisans. Upon tasting, you'll experience a refined and profound sweetness along with delicate umami. Grown in a unique area where the Tsushima Warm Current and cold waters of the San-in offshore meet, these crabs are toughened by harsh waves, resulting in unmatched firmness and rich flavor. They are rapidly frozen on board immediately after being landed, sealing in their fresh, live taste without losing any freshness. The fourth-generation skilled artisan handpicks each extra-large size crab, meeting and exceeding Matsubishi's own stringent standards, above the certified brand tag criteria. With the artisan’s selection and the latest freezing technology, we deliver the true taste of Japan's sea directly to you. Enjoy the pure sweetness with crab sashimi, the delicate texture with shabu-shabu, and the savory aroma with grilled crab. Simply thaw it, and indulge in authentic Japanese restaurant-grade taste right at home. Relish these moments at a special family gathering, sharing smiles over “delicious” flavors. As a gift for loved ones, this product delivers awe and amazement with the supreme quality of Japan.

Among the domestic king crabs from the Sea of Okhotsk, this extremely rare extra-large size accounts for less than 10% of the market. Selected by Matsubishi, with 95 years of tradition, through stringent selection criteria. The exceptionally thick and satisfying meat features a resilient, springy texture and rich sweetness. These king crabs, raised feeding on shellfish and small fish in the nutrient-rich cold currents of the East Sakhalin and Lyman currents of the Sea of Okhotsk, develop with a firm body and concentrated flavor due to the harsh cold waves. By immediately conducting rapid freezing on board after landing, the king crabs, boasting the largest size domestically, have their fresh, live flavor sealed entirely without losing freshness. With the artisans' expertise and the latest freezing technology, we deliver an ultimate product that combines rarity and quality. Enjoy the extremely thick meat as sashimi, in shabu-shabu, or grilled with garlic butter. Simply defrost to enjoy authentic Japanese flavors. With an impressive volume serving 3-3.5 people, it's perfect for special occasions with family and friends. This ultra-rare item, available only in Japan, also makes an ideal gift for loved ones.

Among the highest quality Echizen crabs caught in Wakasa Bay, Echizen, Fukui Prefecture, this ultra-large size boasts imperial presentation-level quality. It’s a special item that meets the strict selection criteria of Matsu-Bishi, with a 95-year tradition. Echizen crabs landed at Echizen Port within 1-2 hours from the fishing grounds are known for their exceptional sweetness and rich crab miso. Raised in the nutrient-rich waters where the Tsushima Warm Current and the San-in Wakasa Offshore Cold Current intersect, these crabs are famous for their meatiness and superior flavor, having fed on abundant plankton. Among the top-grade offerings also presented to the imperial family, only those meeting Matsu-Bishi's unique standards for color, luster, and firmness are selected as ultra-large size. They undergo rapid freezing immediately after being lifted onboard, perfectly sealing in the fresh, live flavor without losing any freshness. Our craftsmen deliver only truly delicious Echizen crabs to customers worldwide. Enjoy the extra-thick meat as crab sashimi, indulge in the rich crab miso as a drink accompaniment, try them in shabu-shabu or grilled crab—the ways to relish it are numerous. Simply defrost to savor the live-like freshness. It’s recommended for special celebrations or as a gift.

'Itsukiboshi' is a top-tier brand awarded to only 1% of all Matsuba crabs. Even recognized by Guinness as 'the most expensive crab sold at auction', Matsubishi's Itsukiboshi is the ultimate item selected by expert craftsmen who actually won the Guinness record Itsukiboshi at auction. Grown in the rich seas off the coast of San'in, this title is given only to a perfect crab that meets all five strict criteria, such as shell width over 13.5cm and weight over 1.2kg, truly five-star quality. Rapid freezing immediately after landing perfectly seals in the exceptional sweetness and delicate umami of the live crab. In the special waters where the Tsushima Current and cold waters meet, the crab's firm texture is honed by the rough seas, and the intense flavor that spreads the moment it touches your mouth is unparalleled. Simply thaw to enjoy pure sweetness as sashimi, delicate texture in shabu-shabu, or fragrant flavor when grilled. Typically supplied to a handful of premium restaurants, this product is offered in limited quantities. Experience Japan's top Matsuba crab, a must-try once in a lifetime. A supreme item delivering unforgettable elegance for special occasions or as a gift for someone important.

Exquisite hairy crabs nurtured in the tumultuous waters off the coast of San'in and Hokkaido. Matsubishi, with its 95-year tradition, delivers only the highest quality hairy crabs, carefully chosen by discerning craftsmen. The moment you taste it, the rich and creamy flavor of the crab miso fills your mouth. It stands apart from other crabs with its rich ocean aroma and deep flavor. The firm, succulent meat releases sweet and savory juices with every bite. Raised in the nutrient-filled seas of Hokkaido and the turbulent waves of San'in, where warm Tsushima currents meet cold seawater, these crabs undergo multiple molts, growing into their prime state, packed with meat and crab miso. Immediately after being caught, they are rapidly frozen on the boat to lock in the freshness and flavor completely. Each crab is carefully selected by a fourth-generation expert, meeting Matsubishi’s unique strict standards, making them a special delicacy. Simply thaw them to savor authentic Japanese flavors. Enjoy the meat dipped in crab miso, with seasoned rice, or with shellfish sake. Ideal for weekend dining, special occasions, or as a gift for someone special.

Koujiya Touhei, a koji brewery in Takasaki, Gunma, was founded in 1566 (the 9th year of the Eiroku era)—a long-established maker with 450 years of history dating back to the Muromachi period. The current head is the 22nd generation. Devoted to raw koji (kikouji), they still cultivate every batch entirely by hand, because machinery would crush the koji and make it sticky. Here, artisans handcraft miso and amazake one by one, in tune with the local climate. MURO Kagurazaka, a koji specialty shop, was born from a wish to spread the appeal of fermentation. Visiting breweries across Japan—from Hokkaido in the north to Okinawa in the south—they tasted and talked their way to choosing only the makers they truly wanted to recommend. After meeting Koujiya Touhei's umami-rich koji, they co-developed this series as seasonings anyone can use easily at home. To this handcrafted koji, fragrant ginger is added to create Shoga Koji.

Koujiya Touhei, a koji brewery in Takasaki, Gunma, was founded in 1566 (the 9th year of the Eiroku era)—a long-established maker with 450 years of history dating back to the Muromachi period. The current head is the 22nd generation. Devoted to raw koji (kikouji), they still cultivate every batch entirely by hand, because machinery would crush the koji and make it sticky. Here, artisans handcraft miso and amazake one by one, in tune with the local climate. MURO Kagurazaka, a koji specialty shop, was born from a wish to spread the appeal of fermentation. Visiting breweries across Japan—from Hokkaido in the north to Okinawa in the south—they tasted and talked their way to choosing only the makers they truly wanted to recommend. After meeting Koujiya Touhei's umami-rich koji, they co-developed this series as seasonings anyone can use easily at home. To this handcrafted koji, aromatic garlic is added to create Ninniku Koji.

Koujiya Touhei, a koji brewery in Takasaki, Gunma, was founded in 1566 (the 9th year of the Eiroku era)—a long-established maker with 450 years of history dating back to the Muromachi period. The current head is the 22nd generation. Devoted to raw koji (kikouji), they still cultivate every batch entirely by hand, because machinery would crush the koji and make it sticky. Here, artisans handcraft miso and amazake one by one, in tune with the local climate. MURO Kagurazaka, a koji specialty shop, was born from a wish to spread the appeal of fermentation. Visiting breweries across Japan—from Hokkaido in the north to Okinawa in the south—they tasted and talked their way to choosing only the makers they truly wanted to recommend. After meeting Koujiya Touhei's umami-rich koji, they co-developed this series as seasonings anyone can use easily at home. To this handcrafted koji, tomato, basil, olive oil and black pepper are added to create this Western-style Tomato Koji.

Koujiya Touhei, a koji brewery in Takasaki, Gunma, was founded in 1566 (the 9th year of the Eiroku era)—a long-established maker with 450 years of history dating back to the Muromachi period. The current head is the 22nd generation. Devoted to raw koji (kikouji), they still cultivate every batch entirely by hand, because machinery would crush the koji and make it sticky. Here, artisans handcraft miso and amazake one by one, in tune with the local climate. MURO Kagurazaka, a koji specialty shop, was born from a wish to spread the appeal of fermentation. Visiting breweries across Japan—from Hokkaido in the north to Okinawa in the south—they tasted and talked their way to choosing only the makers they truly wanted to recommend. After meeting Koujiya Touhei's umami-rich koji, they co-developed this series as seasonings anyone can use easily at home. To this handcrafted koji, four herbs—sage, oregano, rosemary and parsley—are added to create this Western-style Four-Herb Koji.

Koujiya Touhei, a koji brewery in Takasaki, Gunma, was founded in 1566 (the 9th year of the Eiroku era)—a long-established maker with 450 years of history dating back to the Muromachi period. The current head is the 22nd generation. Devoted to raw koji (kikouji), they still cultivate every batch entirely by hand, because machinery would crush the koji and make it sticky. Here, artisans handcraft miso and amazake one by one, in tune with the local climate. MURO Kagurazaka, a koji specialty shop, was born from a wish to spread the appeal of fermentation. Visiting breweries across Japan—from Hokkaido in the north to Okinawa in the south—they tasted and talked their way to choosing only the makers they truly wanted to recommend. After meeting Koujiya Touhei's umami-rich koji, they co-developed this series as seasonings anyone can use easily at home. To this handcrafted koji, rich soy sauce is added to create Barley Shoyu Koji.

The name FLORE comes from Flora, the Roman goddess of flowers and abundance, and from the gut flora—the world of microbes that spreads within us. The way diverse microbes of different kinds and natures coexist is like a field of flowers; FLORE is a koji series born from a focus on that inner richness. It is crafted at a miso brewery of MURO Original in Shirakawa City, Fukushima. Taking a cue from 'precision nutrition,' it shifts from 'good for everyone' to 'good for you'—starting from the idea that the same food produces different responses in different people. Without sugar or artificial sweeteners, this new kind of jam lets you enjoy a natural sweetness drawn from the pairing of koji and fruit. The flavor of blueberry is finished with the sweetness of koji.

The name FLORE comes from Flora, the Roman goddess of flowers and abundance, and from the gut flora—the world of microbes that spreads within us. The way diverse microbes of different kinds and natures coexist is like a field of flowers; FLORE is a koji series born from a focus on that inner richness. It is crafted at a miso brewery of MURO Original in Shirakawa City, Fukushima. Taking a cue from 'precision nutrition,' it shifts from 'good for everyone' to 'good for you'—starting from the idea that the same food produces different responses in different people. Without sugar or artificial sweeteners, this new kind of jam lets you enjoy a natural sweetness drawn from the pairing of koji and fruit. The flavor of mango is finished with the sweetness of koji.

The name FLORE comes from Flora, the Roman goddess of flowers and abundance, and from the gut flora—the world of microbes that spreads within us. The way diverse microbes of different kinds and natures coexist is like a field of flowers; FLORE is a koji series born from a focus on that inner richness. It is crafted at a miso brewery of MURO Original in Shirakawa City, Fukushima. Taking a cue from 'precision nutrition,' it shifts from 'good for everyone' to 'good for you'—starting from the idea that the same food produces different responses in different people. Blending koji culture with modern research, it focuses on 'butyric acid,' a compound drawing attention in gut health. This peach-flavored koji drink is made with careful attention to the pairing of koji ingredients and other components.

The name FLORE comes from Flora, the Roman goddess of flowers and abundance, and from the gut flora—the world of microbes that spreads within us. The way diverse microbes of different kinds and natures coexist is like a field of flowers; FLORE is a koji series born from a focus on that inner richness. It is crafted at a miso brewery of MURO Original in Shirakawa City, Fukushima. Taking a cue from 'precision nutrition,' it shifts from 'good for everyone' to 'good for you'—starting from the idea that the same food produces different responses in different people. Blending koji culture with modern research, it focuses on 'butyric acid,' a compound drawing attention in gut health. This apple-flavored koji drink is made with careful attention to the pairing of koji ingredients and other components.

The name FLORE comes from Flora, the Roman goddess of flowers and abundance, and from the gut flora—the world of microbes that spreads within us. The way diverse microbes of different kinds and natures coexist is like a field of flowers; FLORE is a koji series born from a focus on that inner richness. It is crafted at a miso brewery of MURO Original in Shirakawa City, Fukushima. Taking a cue from 'precision nutrition,' it shifts from 'good for everyone' to 'good for you'—starting from the idea that the same food produces different responses in different people. Blending koji culture with modern research, it focuses on 'butyric acid,' a compound drawing attention in gut health. This strawberry-flavored koji drink is made with careful attention to the pairing of koji ingredients and other components.

In Saiki City, Oita, the sake brewery Bungo Meijo—nurtured by the Bansho River, one of Kyushu's finest clear streams—crafted this sports amazake for active people. Based on the rice-koji amazake KOJI DRINK A, it is blended with lemon juice. Containing about six times the resistant protein (RP) of store-bought amazake, it is gentle on the stomach and quickly absorbed, meeting the energy needs of endurance sports such as soccer, marathon, and trail running. The citric acid in lemon leaves a refreshing finish—a bottle that supports athletes' daily lives.

In Saiki City, southern Oita—surrounded by rich nature where the Bansho River, said to be one of Kyushu's finest clear streams, flows—Bungo Meijo Co., Ltd. (headed by Takayuki Kariu) brews the rice-koji amazake KOJI DRINK A. Teaming up with professionals who know amazake inside out, it was developed over six years toward an 'ultimate rice-koji amazake.' Through joint research with Professor Kenji Ozeki of the Kanazawa Institute of Technology, it focuses on the indigestible protein 'resistant protein (RP),' and has been confirmed to contain about six times the RP of store-bought amazake. With a smooth mouthfeel and a clean finish, it is a bottle that overturns the conventional image of amazake.

This rice koji powder is MURO Kagurazaka's own original, made with koji from a koji-and-miso brewery founded 450 years ago. Driven by a wish to spread the appeal of fermentation, MURO Kagurazaka has tasted over 1,000 kinds of amazake and built ties with breweries nationwide. Kagurazaka itself once flourished as a landing point for fermented foods—rice, miso, soy sauce and sake—and there they continue to share the potential of koji. Drawing on that knowledge, the koji is milled to an extremely fine powder. Its enzyme 'protease' makes meat and fish tender and moist. It was born from a wish for everyone to add koji to their daily table with ease.

'Yuudai 21,' which reversed the reign of Koshihikari by winning the most gold awards for three consecutive years at Japan's largest rice competition. Developed by Utsunomiya University, this first rice variety from a Japanese national university is a rare rice supported by producers nationwide. Its appeal lies in its overwhelming grain size and beauty. When cooked, it boasts impactful grain texture and dense shine that adds splendor to the dining table. The deep sweetness that expands with each chew and the astounding stickiness, 5.5 times that of Koshihikari, are remarkable. Its unique aroma, reminiscent of corn, lingers, spreading a rich flavor in the mouth. Furthermore, it remarkably maintains its softness even six hours after cooling, akin to freshly cooked rice. Its chewy texture and sweetness can be thoroughly enjoyed in bento boxes and rice balls. In 1990, Professor Tadanobu Maeda discovered a majestic rice ear on a vast farm by chance. With an intuitive sense of its potential, he completed this miracle rice over a span of 20 years. Yuudai 21 continues to evolve every year with the combined efforts of its creator university and nurturing producers. Experience the new era of Japanese rice cultivation, from everyday meals to special occasions.