Take a trip to Kanagawa with a Kokoro Care package


Located just south of Tokyo, Kanagawa Prefecture is a popular destination with scenic coastlines and an eclectic mix of local and international flavors. Its capital, Yokohama, has been one of Japan’s busiest ports and has welcomed visitors from all over the world since the early 1880s. The region has become a melting pot of Eastern and Western influences, while retaining its unique charm.

Besides its diverse cuisine, Kanagawa is known for its serene nature, beautiful beaches, relaxing onsens (natural hot springs), and historical sites such as the famous Kamakura Daibutsu (Big Buddha).

Kanagawa Prefecture has partnered with Kokoro Care Packages to host a limited edition Kanagawa Care Package that showcases the region’s various cultural influences through included local food items. Through this treatment package, people all over the world can taste the regional flavors of Kanagawa – for some it brought back fond memories of a trip they once took there, and for others it was a way to travel Kanagawa with their taste. buds while trying new flavors.

The care package includes:

UME GINGER DIP (梅 生姜 デ ィ ッ プ)

This artisanal dip includes pie, fresh umeboshi (pickled Japanese plum) paste, ginger, red onion, red shiso vinegar and black pepper to create the perfect blend of pie, spice and umami.

Combining Asian and Western flavors, the history of fusion cuisine in Japan dates back to the arrival of the first explorers, and is particularly linked to ports used for foreign trade such as Yokohama. Visitors who settled in the area brought their own local cuisines and ingredients, which greatly influenced the dishes of the region. Founded in 1871, Chinriu Honten has 150 years of creating unique products based on ume, red shiso and edible sakura (cherry blossoms).

KOIKUCHI FURIKAKE SESAME OIL (純正 濃 口 ふ り か け ご ま 油)


Chef Kogure’s Akamoku Roux olive oil and curry combine local and international flavors and are a symbolic and delicious representation of Kanagawa. It includes some of the best extra virgin olive oils (in fact, it was created by Chef Kogure, the first Japanese olive oil sommelier recognized by Sicily, Italy) combined with akamoku seaweed.

Made without thickeners, chemical seasonings or chemical additives, this curry roux is a blend of natural ingredients including extra virgin olive oil, akamoku, curry powder, pork extract and of chicken, tomato paste, apple puree, soy sauce, masala, oyster sauce, Worcestershire sauce and cocoa powder.

The result is a sophisticated flavor that perfectly balances the five tastes.

MISO COOKIE (味噌 ク ッ キ ー)


These savory miso cookies are made from rice miso that includes rice and an ancient variety of Japanese soybeans called Tsukui soybeans, both locally grown in Kanagawa Prefecture. Tsukui soybeans are larger than typical soybeans and have a natural sweetness that increases when roasted. A once common soybean, it has become so rare in Japan that it has been called the ‘ghost soybean’.

Unfortunately, Japanese farmers have been unable to compete with soybeans grown overseas and now almost 90% is imported. There are very few domestic producers left in Japan, however, Toyokuniya is one of the last Japanese soybean producers who continue to harvest tsukui soybeans, by hand, while producing and sowing offspring to support continued growth in the future.

SOBA KARINTOH (そ ば か り ん と う)


Karintoh are classic deep-fried Japanese snacks, made from flour and yeast formed into bite-sized pillows, then coated in sugar. Sold by street vendors since the early 1830s, karintoh are crunchy, sweet treats that have been enjoyed in Japan for nearly 200 years.

These karintohs include nutritious and buttery soba (buckwheat). Kutsuma Seifun has been producing soba flour since its inception in 1868. Their skilled artisans continue to use traditional old-fashioned millstones to grind their soba.

SOBA OKOSHI (そ ば お こ し)


Okoshi are a popular Japanese confectionery, similar to a puffed rice treat. They are usually made by roasting rice until it bursts, then combining the puffed rice with a sweet syrup, before being pressed into trays to dry.

Made by the same producer as karintoh soba, Kutsuma Seifun offers a twist on the classic okoshi including soba, giving these okoshi a buttery, nutty flavor.



The Kanagawa Nokyo Chagyo Center grows the tea leaves for their matcha, the prized powdered green tea traditionally used in the Japanese tea ceremony, in the Ashigara region at the foot of the Tanzawa Mountains. There is limited sunlight, causing plants to grow slowly and give them time to absorb additional nutrients from the soil. The morning mist that envelops this mountainous region helps block ultraviolet rays and protect young tea shoots, resulting in lightly scented tea leaves with little bitterness. This tea has become popular throughout Japan due to its high quality color, aroma and flavor.

YouTuber and Vlogger, TabiEats, joined Kokoro Care Packages to visit these local farmers and producers and to share the stories, passion and traditions behind these products:

Regional Foods of Japan | Amazing Kanagawa

Hidden Gems of Japan | Delicious Kanagawa

Hidden Gems of Japan | Kanagawa foods

This special curation of some of Kanagawa’s best regional products was created by Kokoro Care Packages. Kokoro Care Packages offers handcrafted packaging filled with premium all-natural Japanese foods, delivered direct from Japan to over 35 countries around the world. They work closely with local farmers and producers while connecting you to their stories, communities and traditions. They also include a full-color English brochure in each of their care packs with product descriptions, producer stories, recipes and more, making it easy to enjoy and explore Japanese tastes and flavors.

Their Care Packages are available in two options: monthly and seasonal Care Packages and their permanent Care Package Collections. Learn more at www.kokorocares.com.

© Japan today


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