Batabata-cha (Toyama Fermented Tea)

Japan's only fully two-stage fermented tea, made in Otoyo, Kochi. Steamed tea leaves undergo mold fermentation (aerobic), then lactic acid fermentation (anaerobic). Cut into go-stone-shaped squares and sun-dried.

A lactic-acid fermented tea from Tokushima Prefecture. Summer-harvested tea leaves are boiled, packed in wooden barrels for lactic acid fermentation, then sun-dried. Unlike goishi-cha, it has no mold stage — only single-stage lactic acid fermentation.

Japan's only fully two-stage fermented tea, made in Otoyo, Kochi. Steamed tea leaves undergo mold fermentation (aerobic), then lactic acid fermentation (anaerobic). Cut into go-stone-shaped squares and sun-dried.

A lactic-acid fermented tea from Tokushima Prefecture. Summer-harvested tea leaves are boiled, packed in wooden barrels for lactic acid fermentation, then sun-dried. Unlike goishi-cha, it has no mold stage — only single-stage lactic acid fermentation.

Traditional Japanese preserved food made by salt-pickling plums, sun-drying them, and re-pickling with red shiso leaves. Known for intense sourness from citric acid, a staple in onigiri and bento.

A Shiga Prefecture specialty, one of Japan's oldest narezushi, made by fermenting Lake Biwa's nigorobuna (round crucian carp) with salt and rice for 1-3+ years. A delicacy with distinctive sourness and strong fermentation aroma.

A local specialty of the Aizu region. Dried herring (migaki-nishin) is rehydrated in rice washing water, then pickled with sansho leaves, soy sauce, vinegar, and sake. Born from the wisdom of inland areas far from the sea.

A traditional Japanese seasoning made by fermenting soybeans with koji and salt. There are many varieties depending on region and ingredients, including red miso, white miso, and blended miso. Indispensable to Japanese meals as miso soup, it has recently attracted global attention as a health food.