A gift set of five carefully selected items from Yagichou Honten, a store with 280 years of history
"Wan Dashi" allows you to enjoy restaurant-quality flavors simply by diluting it.
This is a soup stock bottle made using dried dried bonito flakes from Yaizu and Hidaka kelp from Hokkaido. It can be used as a white soup stock for clear soup, miso soup, hot pot, noodle dipping sauce, as well as vegetable pickles and seasoned rice. 
A Michelin-starred luxury restaurant fell in love with "Tamajime Shibori Sesame Oil"
This golden-colored sesame oil is made with no additives and has a natural aroma and taste. Only a few factories in Japan use this method. Most mass-produced sesame oils are flavored with sesame oil, rather than the original aroma. Tamajime Shibori is a traditional method that began in the mid-Edo period and continues to this day. Sesame seeds are slowly pressed with a large granite stone, and the oil is carefully filtered over a long period of time to produce a premium product. 
"Handa Hand-pulled Somen (winter)" is a rare product that is only produced in Handa town, Tokushima prefecture, Shikoku, during the cold season from December to March.
The thick somen noodles, which have a rich wheat flavor that has been handed down through a history of about 250 years, are worth a try. Kansei somen noodles are only available at Yaginao Main Store. 
The most popular dashi pack is "Vegetable Dashi"
This vegetable stock pack makes the most of the natural flavor of vegetables, and when you simmer it with ingredients, it turns into a delicious soup. 
A special feature of Yaginocho: "Gold Roasted Sesame" is not only great for cooking, but also for sprinkling on hiyayakko (cold tofu) or ochazuke (rice with tea) to fill your mouth with the flavor of sesame.
