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Farmers to table

Introducing the elements of the MOSS

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"Your favor"

We express our gratitude for the blessings we have with these wonderful producers, and express on our plates the passion of the producers and the power that comes from the ingredients themselves.

We also take sustainability into account, and we work diligently to reduce food loss by not wasting any materials.

We, Team MOSS, go to the production areas as much as possible, touch the land, taste it, fall in love with it, have inspiration, and take shape.



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Tsukahara Farm (Noboru Tsukahara)
Umeyama pork

There are only 100 original breed pigs in Japan, and they are famous as the "phantom pigs." In order to raise the pigs' own resistance and raise them healthily, we do not give them any antibiotics and allow them to run freely in an environment close to nature. It is juicy, rich, and has no odor at all, with a refined sweetness of fat that cannot be achieved with other pork.



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Takei Farm (Toshinobu Takei)
western vegetables

We are particular about the soil and fertilizer that are essential for growing vegetables, and we grow not only standard vegetables but also slightly unusual and unusual vegetables such as ``Western vegetables,'' ``mini vegetables,'' and ``colored vegetables.'' Falling in love with the depth of agriculture, he believes that there is no end to growing vegetables, and is always particular about producing delicious varieties and shipping quality.



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Our own field (cross farm)
Pesticide-free vegetables

``We can even make our own carefully selected ingredients.'' With the full support of many people, we grow seasonal vegetables without pesticides in our own farm, in addition to vegetables from contract farmers. For those of us who cannot visit every day, professionals deliver the harvest to the store in the best condition and provide it to everyone.



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Hasegawa Nosan (Mr. Mitsufumi Hasegawa)

We have introduced the latest cultivation technology and equipment from the Netherlands, a leading country in mushroom cultivation. We want to convey the authentic taste to as many people as possible...The ``Amazing Mushroom'' is made with such a strong desire that it is pesticide-free and unbleached, allowing you to fully enjoy the unique texture, aroma, and sweetness of mushrooms.



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Kunugi trout farm (Yoshiyasu Kuto)
Kunugi trout

Rainbow trout are grown in the clear water at the foot of Mt. Fuji. Overturning the conventional wisdom in the trout farming industry that ``medication is the norm because fish are susceptible to disease,'' the trout, which are grown completely without medication and in a stress-free environment, has a different taste and vigor from conventional trout, and has the characteristic fishy odor of river fish. It has a lot of fat on it. Slightly sweet and popular with children.



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Suruga Bay and Uchiura Fishing Port
red sea bream

In Suruga Bay, which is rich in nutrients due to the spring water from the foot of Mt. Fuji flowing from the north, the Kano River in Izu from the south, and the Kuroshio Current from the Pacific Ocean, we farm red sea bream, which is said to have been a favorite of the famous Lord Tokugawa Ieyasu. You can enjoy red sea bream, which is so tender and of excellent quality, all year round, that the preconception that ``natural > farmed'' is overthrown.



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Therefore, Nishitosa
West Tosa vegetables and mountain rice

Koshihikari ``Mountain Rice'' is made using only cold water that flows through the mountains of Shimanto, and is characterized by its sweetness, stickiness, and rich aroma. Nishitosa is one of the top regions in Japan in terms of the water, temperature, sun, and rain needed for crops. The vegetables grown in Nishitosa, which is blessed with a favorable agricultural environment, are characterized by their rich color and flavor.



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The clear Shimanto River
Natural sweetfish

The sweetfish grown on the mineral-rich, high-quality moss of the clean Shimanto River, "Japan's last clear stream," has no unpleasant taste and is concentrated in its flavor and aroma. They have a lot of exercise and are characterized by a firm body. "Natural Ayu Confit", which we jointly developed with local people, has been commercialized and can now be delivered all over Japan.



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Moroi Brewery (Hideki Moroi)
Sea bream shottsuru

In Japan, it was called ``hishio'' in ancient times, and the Engishiki, which records the various systems of the Heian period, includes ``saba soy'' and ``tai soy'', and it is said that it was also sold at markets in Heijo-kyo and Heian-kyo. . Akita's Hatahata Shotsuru is considered one of Japan's three major fish sauces, along with Ishikawa's Ishiru and Kagawa's Ikanago Soy Sauce.

Hachijojima, Tokyo


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Otaki Farm (Ryuji Osawa)
sea breeze shiitake mushroom

The wood chips used for the fungus bed are wood chips felled west of Gunma Prefecture. We do not use chemicals to control the harmful bacteria that naturally live on trees, but we use domestically produced fungal bed blocks that are inoculated with carefully selected domestically produced shiitake mushrooms after being steam-heated and sterilized in a sterilizing pot.

Aomori Prefecture


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Tohoku soft-shelled turtle farm (Shinichi Koji)
Helmeted softshell turtle

Born and raised in Japan! The quality of the spring water is one of the best in Japan (moor spring). It contains many hot spring minerals and has been prized as a ``beauty bath'' since ancient times. We use this moor spring as a luxury to cultivate our fish, and we practice daylighting and land-based aquaculture using the moor spring water without any medication.

Aogashima, Tokyo

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Aogashima Salt Works (Arisa Yamada)
Hingya salt

Hingya salt is characterized by its high content of magnesium and calcium compared to other salts. Although geothermal steam salt production takes time and effort, it does not place a heavy burden on seawater or salt. You can enjoy the taste close to the original sea.


Shimane Prefecture


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Marushin soy sauce brewer (Mr. Koei Oga)
Hidden sauce

This soy sauce is made with 100% homemade soybeans and wheat grown for one year near the Marushin soy sauce brewery.The long aging period of 3 to 5 years produces a rich aroma, rich flavor, and flavor. It brings out the roundness.

Ishikawa Prefecture


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Notoshishidan (Tomoyuki Sakita)

In the mountains of Noto, there are only some parts of the mountains where 30 centimeters of snow accumulates for more than 70 days, and the snow grows all year round in the fields and mountains, surrounded by rich nature. It also contains a large amount of reduced coenzyme Q10. This ingredient is known to help reduce temporary fatigue.

Hachijojima, Tokyo


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Hachijojima (Mr. Kubota)
fresh fish

Mr. Kubota has earned the absolute trust of Chef Masuyama. The chef is excited every time fresh fish arrives at MOSS from Hachijojima. Hachijojima, which is also famous as a diving spot, is home to a wide variety of species, including golden bream and Japanese flying fish.

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