
Izu Oshima Gibier
Izu Oshima Gibier specializes in kyon (Reeves’s muntjac) from Izu Oshima, offering loin, tenderloin, ribs and other cuts through its own shop.
- 12 products
- 9 currently available
Every producer listed in the shop, with its region, products, and current availability. Each one sells through its own official shop.
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Izu Oshima Gibier specializes in kyon (Reeves’s muntjac) from Izu Oshima, offering loin, tenderloin, ribs and other cuts through its own shop.

Gibier Kobo Yamato processes deer and wild boar brought in by local hunters in Yamato, Kumamoto, then rapidly freezes the meat for delivery. Choose from cuts, mince, offcuts and sausages.

Venison cuts, canned dishes, jerky and gifts from MOMIJI’s certified gibier facility in Otsuchi, Iwate.

Certified Osaki wild-boar cuts from a processor that performs individual swine-fever and radiation checks, sold through its own shop.

Certified Minano venison cuts and prepared foods produced by Sakuragochi and sold through its own shop.

Kunio Ogawa makes wood-fired sea salt in Shin-Kamigoto, Nagasaki, with soft, pyramid-like crystals. Available in a 200g pack.

The husband-and-wife founders trained for three years under complete sun-dried salt maker Tanoya Enjiro before establishing Tanoya Shiran in Yasuda, Kochi. They crystallize local seawater slowly with sunlight inside a dedicated house, producing fine and coarse salts that they sell through their own shop.

Yukinori Matsunaga makes natural sun-dried salt from seawater collected at Chirihama in Hakui. The non-boiling process relies on sunlight and wind, while the wider project supports conservation of the eroding Chirihama coast and Noto's recovery.

Kamagari Bussan makes Amabito no Moshio on the Seto Inland Sea coast from seawater and Japanese hondawara seaweed. Its producer-operated shop sells the salt directly, including a 250g edition in an earthenware vessel inspired by ancient salt-making pottery.

Nuchima-su makes sea salt from Pacific seawater drawn at Miyagi Island in Okinawa. Its proprietary spray process turns seawater into a warm mist and crystallizes the salt without conventional pan boiling; the producer sells the finished salt through its official shop.

Hohoemi Farm sells Ametsuchi pasture eggs from Mukatsuku Peninsula in Yamaguchi through its own BASE shop. The named seller is Akinori Aritomi. The shop says hens range on about 20 ares at about 10 square meters per bird, without commercial compound feed.

The Hive and Barrow is a Sosa, Chiba farm shop run by Takako Ishigami. Its BASE store sells free-range eggs from hens that the listing says run in forest and fields, fed a house mix of local brown rice, rice bran, and wheat.

Uraniwa Natural Egg Garden is Shoko Kawamura’s backyard farm in Sukumo, Kochi. The shop sells free-range eggs, including Tosa Jiro eggs from a breed that Kochi’s product database says must be kept outdoors with males and females together.

d:matcha Kyoto grows and mills tea in Wazuka. Its Shopify shop sells JAS organic cultivar matcha. The legal notice names D-matcha CO., LTD. at Yunohara, Wazuka, with Daiki Tanaka as the responsible person.

Kyoto Obubu Tea Farms Ltd. farms and mills tea in Wazuka and sells matcha on its own WooCommerce shop. The contact page gives the address as 2 Otsuka Sono, Wazuka, and names Akihiro Kita as president.

Chiran Farm is Kabushiki Kaisha Chiran Nouen, an organic tea grower, processor, and seller in Chiran, Minamikyushu. Its Makeshop sells stone-milled organic matcha. The legal seller is Asuka Nuruki.

Ippodo Tea Co., Ltd. processes and sells Japanese tea from Kyoto. Its global Shopify shop sells graded matcha. The terms of use name the company as the operator of that shop.