Essential Ingredients of Japanese Food
Vegetables and Fruits

Japanese agriculture skillfully uses the difference of regional characters and the change of seasons that are seen in Japanese natural environment. Japanese agricultural styles are gentle to the nature because it have been developed using the advantages of different climates and cultures. Japanese cuisines have been developed to maximize the advantage of the natural tastes of various ingredients using cooking methods that are suitable in each season.

Wasabi

Muskmelon

Dried Shiitake Mushroom

Strawberry

WADACHI Rice

Ginger

coming soon

Shine Muscat Grapes

DRIED SHIITAKE MUSHROOM

Coexisting with the forest Nestled into the base of the Kunisaki Peninsula, Oita Prefecture, the Shiitake mushroom farmer uses a traditional Japanese approach to grow sustainable Kunugi (sweet sap oak logs: Quercus) that are recognized in Japan as producing the best-tasting and textured Shiitake. Log shiitake are blessing of the forest. Dried Shiitake Mushroom is the natural Umami booster for cooking, letting you add rich umami flavor to a wide range of dishes. 

WADACHI BIO Rice

WADACHI Rice we grow in this district in Sanjo is Japanese rice of the highest quality. It is the first variety of Japanese rice to be officially approved for export to Italy and is sold in Milan.

WASABI

Nestled deep in the mountains of the Izu Peninsula lies a perfectly balanced ecosystem responsible for one of the most iconic flavors of Japanese cuisines, both traditionally and contemporarily. 
The Wasabi Japonica plant has been considered to be one of the most difficult plants to grow. Wasabi is challenging to grow, which means that there isn't a lot of wasabi plants on the market for sale.If you take a slice or take a bite, it’s not spicy at all. Wasabi’s signature tingling sensation comes from the act of grating. This breaks down the plant’s cell structure, allowing an enzyme known as myrosinase to act on a natural chemical called sinigrin, producing a mustard oil. Yet wasabi rapidly loses flavor after grating. High-end restaurants recommend eating it within 1 minutes of grating.

YUZU

This recognizably aromatic citrus fruit is a popular ingredient in Japanese dishes, though it is rarely eaten as a fruit by itself. It provides a bit of zest to everything it touches, and the fragrant smell makes the meal that much more appetizing. The scent also makes it a popular addition to a hot bath, yuzu-yu. It is said to warm the body and protect against catching a cold in winter. The most yuzu fruit in Japan is produced in Kochi Prefecture on Shikoku Island. The harvest season for yuzu is in winter.

Water Wasabi at IZU-AMAGI

WADACHI Rice grown in Japan

Seasonal Calendar
Timing to Export from Japan

JAPAN BEST to the WORLD

Japan has various food and craft cultures to be proudly introduced to the world. Rich varieties of local products all across Japan, reflect the local history and cultures.
We introduce to the world their passion and traditional methods of manufacturing.

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Company Profile

Company Name

FICI JAPAN INC.

CEO

Shoko Hayashi

Date of establishment

Jul 21, 2021

Office Location

575 Madison Avenue, 10th fl.
New York,  10022, USA

Tel

+1(718)877-5021

Email

info@fici.jp

Contact

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