The Harvest Season of Raw Materials

1. Inner Mongolia - Mustard

The mustard fields in Inner Mongolia have reached their prime. Catalyzed by the plateau climate with a temperature difference of over 15℃ between day and night, mustard seeds have accumulated an excellent oil content. We precisely control the harvesting humidity to lock in the richest mustard aroma for subsequent grinding.

2. Jilin - Bottle Gourd

Bottle gourds in Jilin dot the vines; these sturdy "big guys" are the raw material for dried gourd strips. After being processed into strips, they are air-dried in natural wind and sunlight, ultimately becoming an indispensable sushi condiment.

3. Dalian-Horseradish

The harvest season of Dalian horseradish arrives as scheduled after Frost's Descent. This land rich in minerals nurtures plump "fleshy roots". Farmers dig them up stepping on the morning dew to ensure the flavor is fully preserved.

4. Dalian - Wakame and Kelp

Unlike other crops that are harvested in autumn, in the golden sea area breeding grounds of Dalian and the kelp fields on the Shandong Peninsula, wakame and kelp are in the seedling clamping stage at this time. Designed to simulate natural tides and follow the marine ecological rhythm, seedlings are fixed to seedling ropes one by one—this is a crucial step in their life cycle. We insist on manual operation to ensure each seedling gets the best start in growth, waiting for the bumper harvest in the midsummer of the coming year. 

5. Hunan - Yuzu

The yuzu in Yueyang, Hunan, are filled with a unique, intoxicating fragrance. Rooted in fertile soil at 29° North Latitude, the yuzu absorb richer aromas as they ripen. We let each fruit turn yellow naturally on the branch, allowing the oil glands on their peels to brim with the nourishment of sunlight.

6. Yunnan – Wasabi

In the terraced fields fed by flowing mountain springs in Yunnan’s highlands, wasabi thrives vigorously. At elevations above 1,500 meters—among mountains and valleys—we have achieved year-round stable harvesting and supply of wasabi. Exclusive high standards for harvesting are implemented across all parts of the plant, from scapes and petioles to rhizomes. Immediately after harvest, the wasabi is processed efficiently and with strict quality control at local facilities.

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