Mail Order of Traditional Handicrafts and Folk Art

We introduce traditional crafts and folk crafts from Tohoku region and sell them by mail order.
□I wrote my thoughts on handwork on my blog.□
The specialized in handwork
 
Payments from overseas

Top page Product introduction
Order payment method
 Company Profile
Contact
us
 Japanese
We introduce Handwork, traditional crafts, folk art and traditional foods made by craftsmen in the Tohoku region of Japan ，
that have been handed down from generation to generation,
and sell them by mail order .
・・・We advocate　Life with Japanese beauty.・・・
□Now there are 156 workshops in 106 industries   □Handicrafts in the Aizu region  □Handicrafs in Tsugaru Region 
□Handicrafts in the Shimotuke region  □Handicrafts outside the zone.  □OBM handicrafts  
□We are currently working on an English version of our website.
　Please look forward to the English versions of each of the workshops.
　In the meantime, I apologize
□We are now able to sell all of our products overseas.
　Until the English version is available, please use translation
　software such as google to read it. 
Traditional food handiworks: 22 industries and 23 workshops.
From traditional foods to locally produced and locally consumed foods.

Nasu miso
Sudo Brewery Co. 
homemade miso
pickles
Food boiled in soy sauce, Tobeoya
pickled kipper in Japanese pepper
Nimaruya Musashi-tei Musashi Nagao
 
pickle of wild vegetables
Iwaki-ya (shop)
salted apple and
soba noodles
Hikoan
pure brewed vinegar
Ohta Vinegar Shop 

Aizu's soy sauce miso
Igeta soy sauce
sushi with rice
Yamatomi Foods Co.
Hyuma　apple
JA Soma Village
Pickled in the countryside in Akita
Asamai Women's Tsukemono Study Group
Japanese carp
of Mt. Bandai
cooked carp
Kumada Fisheries Co.
Inenosawa Green rice
Shoichi Takamori

Benkei rice in Nasu
Hisao Shibata
  • Traditional foods were in the conception from the beginning.
    However, even with this, we had to broaden the scope of our work.
    The idea of local production for local consumption has been added.
    Especially for myself, who was born and raised in Nasu Kogen, I was greatly affected by the Great East Japan Earthquake on March 11, 2011, and I had to take the idea of local production for local consumption.
    Somehow, we want to support the local people. It was only natural for me to want to help people who are working hard.
    We value our local relationships and strive to introduce and sell our products with our handiwork as the key.
  • In 2012, we will be adding new handiwork in the Tohoku region, especially in the south, and June is the time to do so. In Mutsu, excellent traditional handicrafts have been handed down.
    At the same time, traditional foods have been passed down.
  • In modern life, molecular nutrition (molecular corrective medicine) based on Roger Williams' theory of the "chain of life" has become justified.
    Our health has come to a point where modern Japanese medicine, which is a coping therapy, cannot stand up.
    Based on these ideas, I would like to introduce traditional fermented foods such as miso, soy sauce, and natto, and vegetables and fruits grown by absorbing the power of nature, which have value in the natural world.
  • This is the ancient wisdom of the "Life with Wabi（Japanese beauty）", and you will understand how wonderful seasonal vegetables and fruits are.
    Food is a big part of Japanese traditional "events".
    It is an ancient and lore of life's wisdom.
  • There is a saying, "Annual events are cultural assets passed down to us by our predecessors.
    You'll find out how many food-related events there are among them.
    Osechi cuisine, rice gruel with seven plants, Kagami-biraki, Dondoyaki (grilled dumpling), rice gruel with azuki beans, Setsubun (roasted beans), Tofu, Hari-no-sho (tofu), Hishi-mochi (rice cake with rhombus), Botamochi (rice cake), Chimaki (rice cake), Eel (eel), Shichigosan (red rice), Winter solstice (pumpkin, yuzu), Soba (buckwheat noodles)....
    I admire the wisdom of our predecessors from ancient times.
    Food is a big part of Japanese traditional "events".
    It is an ancient and lore of life's wisdom.
  • There is a saying, "Annual events are cultural assets passed down to us by our predecessors.
    You'll find out how many food-related events there are among them.
    Osechi cuisine, rice gruel with seven plants, Kagami-biraki, Dondoyaki (grilled dumpling), rice gruel with azuki beans, Setsubun (roasted beans), Tofu, Hari-Kuyou（A sewing needle, a sacrifice.） (tofu), Hishi-mochi (rice cake with rhombus), Botamochi (rice cake), Chimaki (rice cake), Eel (eel), Shichigosan (red rice), Winter solstice (pumpkin, yuzu), Soba (buckwheat noodles)....
    I admire the wisdom of our predecessors from ancient times.
■top page □ｕｐ
2010/04/20 The homepage is now open.
Topy Planning 　ltd.
100-467, Toyoura-nakamachi, Nasushiobara-City, Tochigi-ken
325-0063, Japan
tel/fax +81287-62-7673 　Cell phone number: +8180-5089-9227
 

伝統工芸品・民芸品の通販【手仕事専科】

1