Iseji Meisan Aji no Yakata

Ise Udon features thick, white noodles resembling pearls and a dark soy sauce-based broth. This unique udon dish from the Ise region is a traditional flavor enjoyed by travelers on pilgrimage to Ise in ancient times.

Among the many shrimp senbei, the biggest feature of this shrimp senbei is the use of Ise shrimp. By mixing Ise shrimp with red shrimp and dried shrimp, the umami is enhanced, resulting in a firm texture with a good crunch.

This is an instant shiruko in the shape of a clam. The skin is made only with mochi rice, and the inside is a mixture of dried coarse rice cake with sugar, starch, and salt. It is broken into a bowl and made by pouring hot water over it.

A sweet made with fresh seaweed and red bean paste from Ise Bay.

Heiji Senbei is a light and crispy senbei made with sugar, wheat flour, and eggs, offering a gentle sweetness since its establishment.

Ginger candy is a confection made from ginger and sugar. It has a crispy texture and a subtle ginger aroma that spreads in the mouth. This nostalgic sugar candy, shaped like a shrine's amulet, was created in the Edo period. Originally used as an offering at shrines, it later became popular as a souvenir for shrine visitors, often distributed with ginger candy attached to the amulet.

We finish it by utilizing the taste and characteristics of the ingredients without using any unnecessary additives as much as possible. From Mokumoku, which handles everything from raw material production to processing and sales, this is a set of delicious and safe products.