01 / BANPEIYU
A citrus worth discovering.
From the fresh fruit to jelly, paste and syrup-preserved segments, explore different ways to enjoy Yatsushiro’s distinctive banpeiyu pomelo.
Discover banpeiyu
YATSUSHIRO / KUMAMOTO, JAPAN
Rooted in Yatsushiro.
Made for your everyday.
Discover the flavours, ingredients and everyday craft of a city in Kumamoto, Japan.
Explore the collection
KUMAMOTO, JAPANYatsushiro
A SENSE OF PLACE
A place to discover.
A taste to bring home.
On the island of Kyushu, Yatsushiro brings together the coast of the Yatsushiro Sea, the Kuma River, open plains and mountain landscapes. Discover a collection of food and everyday objects through the ingredients and makers connected to this place.
THE INGREDIENTS, REIMAGINED
Three ways into Yatsushiro.
02 / IGUSA
One plant. Many possibilities.
Meet igusa, the Japanese rush associated with tatami. In this collection, it appears in noodles, tea and furikake, as well as cushions for your home.
Explore igusa
03 / GINGER
A familiar flavour, rediscovered.
Discover ginger beyond the fresh root: in somen noodles, a jar of jam or a tomato dressing. Small additions, with plenty of possibilities.
Bring it to the tableTHE YATSUSHIRO COLLECTION
Find your next everyday favourite.
THE PEOPLE BEHIND THE COLLECTION
Get to know the makers.
Explore the businesses behind the food and craft in this collection.
HIGO HATOMUGI NITCHIGETSUTEI
Discover Job’s tears in traditional Yokuininto confectionery and PAFUCO puffs.
NISHIDA BARLEY
Explore Kyushu barley granola, from the original blend to black soy and kinako.
TOYO FURUSATO
Discover ginger somen noodles and ginger jam from Toyo.
INADA
Explore igusa Japanese rush in noodles, sesame furikake and a green tea blend.
YAMANOYA
Bring wood ear mushrooms and root vegetables to your table with a rice cooking mix.
ONISAKA
Discover chilled kamaboko, including yuzu and banpeiyu pomelo variations.
KIMURA WARPING
Discover igusa cushions and small accessories made with tatami thread.
KAJITSU KOBO HINAGU
Explore banpeiyu pomelo as a paste, a drinkable jelly and fruit segments in syrup.
JA YATSUSHIRO
Explore fresh produce alongside Hachibee tomato dressing and ketchup.
HASHINAGA FARM
Discover dried Shiranui citrus slices for a citrus break.
HEIKEYA
Explore Nishime Manju steamed buns with hijiki, kinpira burdock and sweet potato fillings.
IZUMI AFPP FACILITY
Discover green, red and yellow Kakurezato yuzu pepper pastes.
HAMADAISHOUEN
Explore matcha and hojicha powders for drinks, cooking and baking.
A little Yatsushiro, every day.
Something for your table. Something for your tea break. Something to make yourself at home.
Explore the collection