Shopping

Dried buckwheat noodles made from homegrown buckwheat grains. Made with village-grown buckwheat and domestic plain flour. Please enjoy Mr. Ota’s Buckwheat Noodles; they also make for a great gift.

Completely handmade, right down to the packaging, this popcorn is made using corn grown in the village. The cultivation was started by a couple who wanted to make a snack that was truly ‘born and raised’ within the village. The unique taste is a little different from ordinary caramel flavor popcorn.

These ‘village born’ waffles are created using Koshihikari rice flour, and are individually hand baked. They go well with coffee and are also good to eat topped with ice-cream. You can enjoy a variety of flavors depending on how you choose to eat them.

Hand-fried tofu, made without the use of machinery. Utilizing the flavor of deep-fried soy for a crispy savory taste. Please eat it as is, baked in a toaster oven, or stuffed before cooking.

Woodwork souvenirs produced from strong woods such as ‘yew’ and ‘wisteria’ that are native to the village.

100% Toyama specialty soybeans and natural saltwater bittern are the ingredients for “Miyama Ishi Tofu” born in the spring-water of Mt. Hakusan. Without excessive moisture, this tofu is tough enough that it can maintain its form even when bound in string. A long shelf life means it can be used as a preserved food and it is also delicious eaten as sashimi or tofu steak.

Hardened tofu wrapped with Komo (braided stems of wild rice) are boiled slowly and carefully to an old-fashioned recipe with a well-guarded secret seasoning.

This unprocessed soy-milk is made with Toyama’s specialty soybeans and the clear spring-water of Mt. Hakusan. As its flavor is strong, please enjoy the pure taste.

An easy-going tea made with Hida’s specialty magnolia leaves. By using natural extract of magnolia leaves and meltwater from the snows of the Mt. Hakusan range, the balanced sweetness and flavor of magnolia is drawn out.

Straps in the shape of gassho style houses, individually handmade using beads. Gassho style houses through a range of seasons are expressed by changing the colors of beads used in the roof.

Made with rice grown in the rich earth and refreshing water of Shirakawa-go, these noodles give a completely new sensation. Because wheat is not used, they can also be enjoyed with peace of mind by those with wheat allergies, a key attraction.

Made using 100% Shirakawa rice grown in the terraced paddies using the fresh waters from Mt. Hakusan, these rice ramen noodles feature a soft, chewy texture. Because this product is gluten-free, they also have health benefits and are ideal for those with allergies.

Built in the late 19th Century, the Shiroyamakan Inn has served its grilled magnolia leaf miso at breakfast for over 100 years. The miso is also available for purchase.

Skewered rice cakes made using 100% Shirakawa-go Koshihikari rice. Wanting to provide something made from start to finish within Shirakawa Village, these rice cakes are individually handmade by the village’s grandmothers.

Traditional rice cakes carefully pounded using horse chestnuts gathered in the fields and mountains of Shirakawa-go. They are a limited edition, available in December.

Rice-flour dumplings produced in 3 varieties, white, buckwheat, and millet. They are a limited edition, available in February.

Paintings by local artists, born and raised in Shirakawa-go, are reprinted as picture postcards.

“Buckwheat Florentine,” “Buckwheat Pound-cake,” and “Horse Chestnut Pound-cake” baked with stone-milled buckwheat flour, using Shirakawa-go’s native species of buckwheat.

These cloud ear mushrooms, used in a variety Shirakawa-go’s traditional dishes, have become one of the village’s specialty products.

Rice flour made using only Koshihikari rice grown by Shirakawa Village’s contracted farmers. It is also used within the village to produce other goods such as dumplings.

The Healthy Vegetable Center is a direct sales location for local produce such as fresh vegetables and homemade pickles, located in a gassho-style house. Products include Shirakawa-go’s traditional early winter red turnip pickles, ancient strains of rice (red and black), seasonal vegetables and edible wild-plants tossed in handmade giant butterbur miso & red chili miso.

Shirakawa-go’s unique traditional crafts. Everyday items, toys, and ornaments connected with Shirakawa-go are crafted using techniques passed down from ancient times.