Specifications
| Retail price(Japan) | 600 JPY (without tax) |
|---|---|
| Shelf life | 12 months |
| Storage temparature | Dry |
| JAN code | 4972643163014 |
| Place of origin (Pref.) | Aichi |
| Allergen info | Soya, Milk |
| Restriction on sales | Please refer to the following target countries. or, please contact us. |
| Size of a piece | W200 x D129 x H15mm |
| Weight of a piece | 166g |
| Size of an order unit | W335 x D335 x H140mm |
| Weight of an order unit | 7.2kg |
| Preferred Buyer type | Department stores, Hotels, and Distributors. Food services (Restaurants, etc.). |
| Target customer | all segmentation |
| Suitable occasion | Dessert times |
| Target country | (1)Thailand, (2)Hong Kong, (3)Singapore |
How to make the perfect & rich Matcha ice cream
(1) Add 160g mix to 400ml cold milk in medium bowl.
(2) Stir with a whisk to avoid lumps until thickened. (about 2 minutes)
(3) Pour into cups, and refrigerate them quickly. (about 3 hours)
What is real Matcha ?
In short: A kind of green tea ground to a fine powder
Tradition: Famous for being used in the traditional tea ceremony in Japan
It has been mastered through the long-time pursuit of high quality
Feature: Contains rich of UMAMI, elegant AROMA, and a brilliant GREEN color
Why is NISHIO area good for Matcha?
< History >
In 1271, the founder of Jisoji-temple, Zen priest Shoichi-kokushi planted tea trees
in the gardens. This is said to be the origin of Matcha in NISHIO area.
< Ideal terroir for Matcha >
The terroir of NISHIO is best for the shiny and healthy tea leaves, because;
- the soil is drained enough thanks to the perfect mix of the red clay and sand
- Yahagi-river's appropriate moisture always covers the tea fields
- the soil has been kept in good condition through the tireless efforts of farmers.
** NISHIO Matcha (Japanese local brand No.5204296 registered by Japan Patent Office)
Company profile
Our policy
"Creating new food with the fusion of biotechnology and traditional technology"
We are the company in Nishio City, where we are working to expand the local consumption of local vegitables by our Japanese pickle mix.
We are keeping our policy "Presenting a good thing for three parties is lighting a torch for others".
In other words, we are presenting good things for customers, our community and us, giving thanks to all assisting our business, and wanting to light and pass a torch of thankfulness from one to another.
"Creating new food with the fusion of biotechnology and traditional technology"
We are the company in Nishio City, where we are working to expand the local consumption of local vegitables by our Japanese pickle mix.
We are keeping our policy "Presenting a good thing for three parties is lighting a torch for others".
In other words, we are presenting good things for customers, our community and us, giving thanks to all assisting our business, and wanting to light and pass a torch of thankfulness from one to another.
| Company name | Kosyo Food Research Co., Ltd. |
|---|---|
| Type of organization | Manufacturer |
| Business description | Manufacture and sale of Japanese pickle essence. Implementation of a Japanese pickle workshop. |
| Title of representative | President Mr. Yoshio HORIKAWA |
| Company address | 45 Koyabu, Tokutsugi-cho, Nishio-city, Aichi, 445-0072 |
| Factory address | 17-12 Arago, Sumizaki-cho, Nishio-city, Aichi, 445-0876 |
| Date of establishment | 25 December 1962 |
| Number of employees | 6~20 or less |
| Company homepage | http://www.e-tukemono.com/ |
| TEL | +(81) 563-56-8844 |
| FAX | +(81) 563-57-1805 |
| Business partners |
It's merely Japanese pickles, but it still has many possibilities.
The Institute has been researching and commercializing "simple but delicious Japanese pickles mix", to match modern lifestyles with Japanese pickles, a taste of Japan.
There are various types of pickles in Japan, such as "Shio-zuke" (salting pickes), "Asa-zuke" (lightly pickled vegetable), "Nuka-zuke" (pickles made in fermented rice bran), etc.
Those tastes are so delicate, scientific, and profound that it changes greatly due to fermentation condition, temperature, and humidity.
It's merely Japanese pickles, but it still has many possibilities.