By passing radio waves through the oil in which electrodes are immersed to generate an electromagnetic field and change the molecular polarity of both the oil and the food,
(1) The batter becomes crispy
(2) Efficient cooking is possible, with the core cooked quickly.

The radio wave transmission method allows cooking regularly even if the frying temperature is lowered by 18–27°F. If the frying temperature is average, the cooking time is reduced by about 1 minute.
Cooking oil undergoes thermal decomposition and rapid oxidation at temperatures above 212°F. Therefore, oil oxidation can be controlled by lowering the frying temperature or shortening the cooking time.

When an oilless fryer charges the oil, the water that seeps out of the material separates, sticks together, and settles at the bottom of the oil tank.

Oil has no electrical polarity. Water, on the other hand, has electrical polarity. Therefore, when an electric field is generated, water and oil can be separated.

As a result, oil and water are cleanly separated in fryers that operate with oilless frying, making it difficult for water and oil to mix, i.e., “less oil splattering.

Dielectric heating of the oilless fryer lowers the frying temperature by nearly 18-27°F.
Less oily smoke is generated due to heating, keeping the kitchen clean.

Why is there less oil splatter and smoke when cooking with oilless frying?
The reason lies in the function of “reducing oil oxidation” itself.

Each grain of rice becomes fluffy, shiny, and white.
Eliminates the problems of “stickiness,” “dryness,” and “core residue—improved flavor by supplying minerals.

Weight and capacity increase by about 15-20%(*). * Depends on rice quality and pot.

Significantly suppresses the generation of bacteria and mold!

Significantly extends storage time in the jar (reduction of loss)

Minerals neutralize the cause of rice odor. Reduces the smell of stale rice, etc.

Even when the rice cools down, it does not dry due to its suitable water retention property: good freezing durability and little change due to freezing and thawing.

No need to soak the rice. Ready to cook immediately!

Just add the appropriate amount to the water to be added.

Supervised by Chef Hishie Food Master

Career Summary
Former Embassy of Japan
Chef de Cuisine at the Consulate
Obtained Food Master License.

It is made from carefully selected ingredients such as bonito flakes from Yaizu, kelp from Rausu in Hokkaido, and sun-dried salt.
It can be used in miso soup, simmered dishes, nabe dishes, dashimaki tamago (rolled egg), stir-fried dishes, etc. It is easy to operate even in small quantities.
No chemical seasonings are used.

Supervised by Chef Hishie Food Master

Career Summary
Former Embassy of Japan
Chef de Cuisine at the Consulate
Obtained Food Master License.

Product Details
This rich, luxurious dressing is made with an average of 63% or more vegetables and fruits.
It goes great with meat, fish, and pasta dishes, not to mention standard salads. It is also very useful as an all-purpose sauce! You can feel the ingredients themselves, not the flavors.
(Types: onion, tomato, carrot, green onion, kabosu)

Additive-free(*) dressing made with plenty of domestic vegetables and fruits!
We have carefully formulated our dressings with careful consideration of taste, texture, and even the body of the person who eats them. Five kinds of handmade, health-friendly, additive-free dressings made from carefully selected ingredients and recipes!

No seasoning, coloring, bleach, etc.

Ramune glass with traditional Edo kiriko.

Edo kiriko is a traditional Japanese cut glass.

The production began in 1834 when Kyubei Kagaya, the owner of a glassware store, started carving glass. Since then, the production has widely spread in Edo, which is today’s Tokyo area, as the skills of cutting glass and glass production have grown. In 2002, Edo kiriko was designated as a Japanese craft.

Muronaka presents

másymás is a bakery that uses KoKaRa, a finely ground and roasted wheat bran, to create a low-sugar, fiber-rich bread that is both healthy and delicious. To enhance its flavor, cinnamon, nutmeg, and cloves are added to the dough, resulting in a unique taste that can only be found at “Másymás”. We take pride in pursuing new values and bringing you a new taste of the world.

Fundodai presents

Clear soy sauce, Wasabi oil, Irizake, Liquid miso, Sweet soy sauce.

Fundodai was founded in the 2nd year of the Meiji era. From our founding to the present, we have contributed to the local food culture by manufacturing and selling our seasonings. Currently, Japanese food is attracting attention from all over the world, and we will continue to share the taste of Fundodai not only within Japan but also to the rest of the world.

Ichiro Himeno Shoten

“Takeda” is said to be one of the leading shiitake production areas in Oita, Japan’s largest shiitake mushroom production area. This product is made by carefully hand-selecting and sorting each piece of dried shiitake mushroom from the production area and packing it with high-quality dongko (dried shiitake mushroom).