Specialties
Kabosu Citrus
During the Edo Period, Kabosu Citrus seedlings were brought from Kyoto to nearby Usuki. The Kabosu-trees that were planted, over 200 years ago, can still be seen here today. Taketa is one of the major Kabosu-producing areas in the Oita-Prefecture. Its characteristic taste and scent is well known as a pleasant appetiser and used in many recipes.
Saffron
Saffron was first cultivated by Bunpei Kira in 1903. He obtained bulbs from the Kanagawa-Prefecture and encouraged local farmers to grow them. Today, 80% of Japanese saffron is produced in Taketa and is used in medicine, cooking, dyeing and in cosmetics.
Dried Shiitake Mushrooms
The tradition of dried Shiitake goes back hundreds of years. The idea of drying mushrooms originally came from China but local farmers improved the product so much that Chinese gourmets were soon importing dried Shiiake from Japan. The most exquisite dried Shiitake is the variety known as Donko. Its globular shape gives it a particularly intensive flavour.
Himeno Ichiro Shoten has specialized in selling dried Shiitake mushrooms since 1887. The Himeno family has always worked closely with local producers and they offer the finest varieties of dried Shiitake mushrooms: Donko, Kouko and Koushin.
Himeno Ichiro Shoten
235 Taketa-machi, Ooji, Taketa
Tel. 0974 63 2853