Masuda's specialty, egg buns, are made using a unique method and have a rich flavor.

With its refreshing honey and yuzu scent and clean aftertaste, it has become a popular local specialty.

This ramen is packed with the sweet and rich flavor of the Tsugani crab caught in the Takatsu River that runs through Masuda.

We have created a souvenir curry using beef from the local Matsunaga Farm, which also has a store in Ginza.

Genjimaki is a representative confectionery of Tsuwano. It is made by baking smooth bean paste in castella dough, and has a moderate sweetness and moist

This non-caffeinated tea uses Japanese knotweed and has a slightly sweet aroma and is easy to drink

In Hagi, it has been a tradition since ancient times to sprinkle sun-dried wakame seaweed on rice. It is a soft seaweed sprinkle with just the right amount of crunch

This grilled kamaboko boasts the delicious flavor and chewy texture of ingredients caught near Hagi, and is soft, plump, and bouncy.

Hamada's specialty, Akaten, is fried tempura made with chili peppers. It's a delicious, red, spicy snack that you'll become addicted to.

The sauce, made from seaweed salt carefully cooked by lifeguards in Hamada City, has even been featured on TV programs

The tarts and rusks are made using "Airport Honey," which won the 3rd Honey of the Year Award. The golden bee, reminiscent of an airplane, is the highlight of the

Made using beeswax (comb) harvested at the airport's apiary. It features a rich aroma of honey and yeast. It has a high alcohol content and is extremely satisfying to drink