A gift set of nine exquisite items from Yagincho 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. 
"Egg-pressed sesame oil" that a Michelin-starred luxury restaurant fell in love with
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-Stretched Somen (Winter)" and "Handa Hand-Stretched Udon (Winter)" are highly rare and are 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. 
"Kanto-style noodle soup" made with dried dried bonito flakes from Yaizu and Hidaka kelp from Hokkaido, with no additives. 
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 you can create a delicious soup. 
"Yuzu-flavored Sesame" has a strong yuzu scent and gives off a refreshing aroma when added to noodle soup, oden, or rice balls. 
A special feature of Yaginocho: "Gold Roasted Sesame" is not only great for cooking, but also for sprinkling on cold tofu or ochazuke, filling your mouth with the flavor of sesame.
