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  2. Fukashiso's passionate cuisine

Fukashiso's passionate cuisine


  • ■miso

    Miso uses domestic rice and domestic soybeans and is brewed in early spring.
    Fukashiso one and only taste was aged at Fukashiso of miso room.
  • ■Soy sauce

    It is a nostalgic natural brewed soy sauce made in the storehouse of Azusagawa, Matsumoto City.
    You can enjoy the deliciousness of the wooden vat, which is rich in fragrance.
  • ■Desktop salt

    It is 100% pure natural "sunlight salt" made of seawater from Shark Bay, Australia.
    Natural salt with plenty of minerals is neutral and does not burden the body,
    This salt is also recommended for people with high blood pressure, the elderly, and those who want to enhance the beauty effect.
  • ■seven spice blend

    The raw material is Shichimi chili pepper, which uses only Shinshu Product and pesticide-free ingredients.
    Please enjoy the spicy and rich flavor.
  • ■ketchup

    Made from organic "onions" and rice cultivated based on natural farming
    "Zuiun Rice Vinegar" is used.
    In addition, it is a ketchup made by incorporating enzymatic decomposition that makes the best use of the umami and flavor of vegetables.
  • ■mayonnaise

    The raw material eggs are only the yolks of chicken eggs grown in the nature of Kyushu Kuju Plateau
    The oil is a blend of rapeseed oil and safflower oil, and is a mayonnaise made from safe and secure materials.


  • Water

    Fukashiso has passion for water as well.
    Activated water from the faucet in the facility is very soft when you drink it
    It has a mellow taste.
    It is moistly gentle to your skin, and we are also pleased with women and sensitive skin.

    We use activated water for all the dishes served at this facility,
    Because the original taste is pulled out, soba and buckwheat noodles that craftsmen strike are fragrant and rich,
    Rice cooks rice flour.
    It is pleasant to enjoy the taste of various seasons for each season, and it is nice if you can feel the difference in delicate taste.