Kojimari is particular about the ingredients we use.

Blessings of the Sea
We are particular about fresh, seasonal seafood delivered from local fishing ports such as Tsuiyama, Kasumi, and Shibayama, and we purchase it every day.

From spring to early summer and autumn to winter, bottom trawl fishing is popular in the Sea of ​​Japan. Local shrimp such as sweet shrimp and white shrimp. Local fish such as Sailfin sandfish and flounder. We purchase Kasumi crab, which is boiled in a pot as soon as it is caught.
From summer to autumn, we purchase sea fish such as grouper and rockfish for fishing. Shellfish such as rock oysters, abalone, turban shells, and Kamenote. We purchase squid such as white squid and bigfin reef squid.

Blessings of the Earth
Safe, pesticide-free, delicious rice grown with love by contract farmers in the natural soil where storks fly. We purchase local, seasonal vegetables, and as much as possible, pesticide-free and organic.And of course, the meat is Tajima beef. We use seasonings made with ingredients from Tajima that are painstakingly made by people of Tajima, such as naturally brewed Daitoku soy sauce and miso made from the native Yaka Asagi soybean.

We hope you will enjoy simple delicacies that are grown in Tajima, including Kinosaki where we live, are safe to eat, and above all, are delicious.