A high-quality locally produced meat Hasama Beef is delicious and has a rich flavor.

Maitake is originally a wild mushroom, but in Towa, some people grow maitake in special greenhouses.

Shiitake is now cultivated locally using special yeast and woods produced in this area.

Both have nice flavor, and contain a lot of nutrients.

Hotaru no Utage is made from a pure local rice Sasanishiki. It is a delicious sake.

Mokusakueki is a special liquid made by cooling smoke from charcoal kilns. It is very useful and very popular among the local people, especially women. It is used for making soaps, face creams, and various other products. Some people put several drops of Mokusakueki into their bath tubs.

Mokusakueki is said to contribute to healthy, radiant looking skin. It also helps to enrich soil.

Very sweet apples called Orahonoaji have been very carefully cultivated by local people. The apples are not covered with paper bags before harvest in order to make them sweet and ripe.

Aburafu is made by frying gluten in vegetable oil. Aburafu is a traditional local food. It is very hard to find elsewhere in Japan. Aburafu is eaten ear-round.

We believe that the rice produced in our area tastes better because surrounding rivers and mountains supply us with pure water. The quality of the water is important to the production of high-quality rice. Nakada Rice is Class A among the finest in Japan.

The noodles are made from Japanese yam and flour and have a pleasant texture. You can enjoy Tsukuneimo Udon year-round.

Very fresh tomatoes produced by local farmers. They named the tomatoes Beppin, which means good looking person. Farmers recommend the tomatoes to make you look and feel healthier.

Yubeshi is a traditional Japanese sweet cake made from rice flour and walnuts.

It is not too sweet and typically served with green tea.

Female pigs are carefully selected to produce high-quality pork.

Only carefully selected soybeans grown in Yoneyama are used for making this natto.

Monzen Kuroame is a hand made black sugar candy. The recipe has been handed down from generation to generation, and reminds us of what our grandmothers used to make.

Sawa no Izumi is one of the premier sakes produced in Miyagi ken (prefecture). Junmaiginjo, which is produced using carefully selected local rice, is hard to get. It is called a dreamlike sake.

Ishikoshizuke are pickles produced in Ishikoshi using local fruits and vegetables, such as plums, carrots, and radishes. There are many varieties to choose from.

Gyumotsu hatto is a traditional dish in Ishikoshi area, consisting of cooked cow intestines with Japanese flour dumplings in soy troth.

Local people in Minamikata raise cows very carefully, feeding them organic rice or fresh natural grass. That is why beef produced in this area is so delicious and smells sweet.

Minamikata is a famous leek (called nira in Japanese) producing center. They grow 250 tons of leeks a year and gross sales amount to about 100,000,000 yen a year.

Local people add chopped leeks to their dumplings.

Mokkori Nira Sembei is made from rice flour mixed with chopped leeks, and it goes well with beer.

Tsuyama is famous for producing excellent woodworks using cedar trees grown in the area. They make furniture and original decorative pieces.