Foodpedia

The Wonder 500
The Wonder 500
The Wonder 500™ is a project by the Japanese government through the Cool Japan Initiative to discover 500 unique Japanese local products that are unfamiliar outside of Japan, and introduce them to the rest of the world.  

These products were carefully selected by 30 expert producers from all 47 Japanese prefectures. At present, city’super is selling 5 of the Wonder 500 products.
Products you have seen in this page
369 Oita-kensan Hanadonko Shiitake
 
Shiitake mushroom cultivation in Oita prefecture has a long history that dates back to around the 17th century in the early Edo period. Farmers embed Shiitake fungi in wood and mushrooms are grown in places abundant with nature. The bed log cultivation is a difficult method in which yield and quality are impacted by factors such as weather conditions. Nevertheless, this process yields meaty, aromatic dried shiitake mushrooms that taste great.
 
Hana Donko are shiitake that have white fissures on the surface that look like flowers. Harvested in the cold months lasting from the winter season until early spring, these shiitake are scarce.
 
Origin: Oita prefecture
397 Horikawaya Nomura Mitsuboshi Shoyu
 
Horikawaya Nomura was a shipping agent when it was founded in the Genroku era (1688-1704). Its business switched to selling the Kinzanji-miso and soy sauce it made as gifts for clients.
 
Even after 300 years, through 17 generations, the company has fiercely safeguarded its long-established manufacturing methods to carry on its handcrafted tradition. Soybeans from Hokkaido are steamed in a pot using firewood, wheat is roasted, and malt is produced by hand. The ingredients are slowly fermented for 2 years to produce a dark soy sauce characterized by a mild and sweet flavor, and umami that produces a light aftertaste.
 
Origin: Wakayama Prefecture
Products you have seen in this page
Products you have seen in this page
399 Dashi Soy Sauce
 
Kamada has been manufacturing soy sauce for over 220 years and has produced a richly flavorful sauce that is infused with flavor by combining soy sauce with dashi, made of natural dried mackerel, dried bonito, and kombu.
 
Dashi Soy Sauce is an all-around seasoning that can be used in many types of Japanese cuisine, including being put on a chilled cube of tofu, or diluted for a noodle or boiled vegetable broth.
 
Origin: Kagawa Prefecture
468 Dassai Junmai Daiginjo Migaki Niwari Sanbu
 
Asahishuzo’s Dassai Junmai Daiginjo Migaki Niwari Sanbu is made of 23% polished Yamada Nishiki rice and natural water. Its beautiful transparency and sweet flavor have captured the hearts of sake enthusiasts.
 
Yamada Nishiki rice: 23%
Alcohol: 16%
 
Origin: Yamaguchi Prefecture
Products you have seen in this page
Products you have seen in this page
499 RingoWork Sparkling Apple Juice Cool Apple
 
The town of Itayanagi in Aomori prefecture is one of the foremost producers of apples that has been growing apples for 140 years. The farm lies between two rivers with rich soil, with fierce differences in temperature between day and nighttime, resulting in firm, ripe apples.
 
RingoWork’s sparkling apple juice is a special ripe blend of apple juice that uses five different types of apples, accented with the flavor of Jonathan apples. Without added sugar, flavouring, or acidifiers, the perfect level of carbonation is added for a refreshingly sweet, sparkling apple juice.
 
Origin: Aomori Prefecture
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