Demanding Revival: Michelin-Star Restaurant Joins Oisix for Noto Peninsula Support
In response to the devastating Noto Peninsula earthquake, Oisix, a popular gourmet meal kit subscription service, has announced a unique collaboration with a Michelin-starred restaurant. Starting July 17, 2025, Oisix will roll out a special meal kit titled "Kawashima-Style Manjanji Pepper and Sweet-Spicy Ground Beef Rice," as part of their "Delicious Foods from Noto and Kanazawa" initiative. This campaign aims not only to offer customers an exquisite culinary experience but also to raise awareness and funds for the ongoing recovery efforts in the region, which has faced numerous challenges in the wake of the disaster.
Through the purchase of these featured meal kits, customers can effortlessly contribute to the revival of local Noto food producers, as Oisix will donate 50 yen from each kit sold to support this noble cause. In addition, Oisix will match the total donations collected from customers, amplifying the impact of every purchase made during this campaign. The funds will be directed to "Notonomon," a community initiative founded by the Tokyo East Food Association, dedicated to nurturing collaboration among Noto's food creators and fostering sustainable practices in local food culture.
A highlight of this special initiative is the involvement of Toru Kawashima, the accomplished chef of "Japanese Cuisine Ipponsugi," located in Nanao City, Ishikawa Prefecture. This restaurant has made waves in the culinary world by receiving a Michelin star in the Hokuriku area just under a year after its grand opening. Although currently closed due to the earthquake's impacts, Chef Kawashima is determined to rebuild his establishment and is using this collaboration as a platform to showcase his innovative approach to seasonal cooking.
The featured dish includes a savory rice mixed with seasonal ingredients such as the slightly bitter Manjanji pepper and ground fish paste known as "Ishiri." This unique blend results in an irresistible flavor that promises to tantalize taste buds, enhanced by the fragrant touch of ginger, making it a perfect dish for summer.
Chef Kawashima emphasizes, "In my restaurant, we traditionally serve rice cooked with Manjanji pepper during its peak season. For this kit, I replaced the dried sardines with pork to create an even more approachable flavor. I encourage everyone to enjoy the generous portion of Manjanji pepper on top!"
The recovery path for traditional seasonings, which have long supported family recipes in Noto, is also undergoing challenges. Iconic seasonings like "Yoshiru" and "Ishiri," known as one of Japan's three major fish sauces, have been revered as all-purpose condiments for generations. Made from fish such as sardines (Yoshiru) or squid (Ishiri), these sauces are crafted using traditional methods involving salt and rice koji, fermenting and maturing over several years.
Following the earthquake in 2024, many storage tanks were damaged, resulting in the near destruction of the popular Ishiri seasoning used in the "Anchobino" condiment, a long-time favorite available since Oisix started selling it in 2008. Despite the adversity, efforts began immediately after the disaster to salvage as many ingredients as possible and to start cleanup and repair work on surviving tanks. Over a year after the incident, in February 2025, production for "Yoshiru" resumed using the tanks that survived.
To share the unique flavor of Yoshiru while supporting its revitalization, Oisix will make limited reservations available for their freshly made "Anchobino" starting July 10, allowing customers to experience this beloved ingredient first-hand.
Summary: The seasonal rice dish combines the delightful taste of Manjanji pepper with Ishiri-infused ground meat. Additionally, customers can learn professional culinary techniques while preparing at home. A refreshing dish perfect for the hot months, it's a delightful treat.
Summary: Crafted using locally-sourced sardines, this magical seasoning is known among professionals for enhancing any dish. Even a small amount can elevate the flavors significantly.
Summary: A local favorite from Minamiya Yoshie’s store, loved for its intriguing texture and exquisite grilled flavor. Enjoy it with ponzu or soy sauce for a luxurious culinary experience.
Sales Period: July 17, 2025 (10:00 AM) – July 24, 2025 (10:00 AM) URL to Reserve:
Founded in 2000, Oisix aims to ensure that every ingredient on the table is safe, organic, and free from unnecessary additives. With over 354,285 members as of March 2025, they offer a diverse range of products including meal kits that simplify cooking while promoting sustainable practices. Their meal kit program "Kit Oisix" has successfully delivered over 200 million servings through a subscription model.
For Oisix, sustainability goes hand in hand with their mission, with initiatives in place to reduce food waste and implement sustainable retailing practices. They continue to explore new ways to support food producers in their communities while delivering high-quality dining experiences at home.
Through the purchase of these featured meal kits, customers can effortlessly contribute to the revival of local Noto food producers, as Oisix will donate 50 yen from each kit sold to support this noble cause. In addition, Oisix will match the total donations collected from customers, amplifying the impact of every purchase made during this campaign. The funds will be directed to "Notonomon," a community initiative founded by the Tokyo East Food Association, dedicated to nurturing collaboration among Noto's food creators and fostering sustainable practices in local food culture.
Collaborating with Michelin-Starred Chefs
A highlight of this special initiative is the involvement of Toru Kawashima, the accomplished chef of "Japanese Cuisine Ipponsugi," located in Nanao City, Ishikawa Prefecture. This restaurant has made waves in the culinary world by receiving a Michelin star in the Hokuriku area just under a year after its grand opening. Although currently closed due to the earthquake's impacts, Chef Kawashima is determined to rebuild his establishment and is using this collaboration as a platform to showcase his innovative approach to seasonal cooking.
The featured dish includes a savory rice mixed with seasonal ingredients such as the slightly bitter Manjanji pepper and ground fish paste known as "Ishiri." This unique blend results in an irresistible flavor that promises to tantalize taste buds, enhanced by the fragrant touch of ginger, making it a perfect dish for summer.
Chef Kawashima emphasizes, "In my restaurant, we traditionally serve rice cooked with Manjanji pepper during its peak season. For this kit, I replaced the dried sardines with pork to create an even more approachable flavor. I encourage everyone to enjoy the generous portion of Manjanji pepper on top!"
Traditional Seasonings at Risk
The recovery path for traditional seasonings, which have long supported family recipes in Noto, is also undergoing challenges. Iconic seasonings like "Yoshiru" and "Ishiri," known as one of Japan's three major fish sauces, have been revered as all-purpose condiments for generations. Made from fish such as sardines (Yoshiru) or squid (Ishiri), these sauces are crafted using traditional methods involving salt and rice koji, fermenting and maturing over several years.
Following the earthquake in 2024, many storage tanks were damaged, resulting in the near destruction of the popular Ishiri seasoning used in the "Anchobino" condiment, a long-time favorite available since Oisix started selling it in 2008. Despite the adversity, efforts began immediately after the disaster to salvage as many ingredients as possible and to start cleanup and repair work on surviving tanks. Over a year after the incident, in February 2025, production for "Yoshiru" resumed using the tanks that survived.
To share the unique flavor of Yoshiru while supporting its revitalization, Oisix will make limited reservations available for their freshly made "Anchobino" starting July 10, allowing customers to experience this beloved ingredient first-hand.
Product Overview
- - Product Name: [Kit] Kawashima-Style Manjanji Pepper and Sweet-Spicy Ground Beef Rice
Summary: The seasonal rice dish combines the delightful taste of Manjanji pepper with Ishiri-infused ground meat. Additionally, customers can learn professional culinary techniques while preparing at home. A refreshing dish perfect for the hot months, it's a delightful treat.
- - Product Name: Flavorful Condiment Anchobino
Summary: Crafted using locally-sourced sardines, this magical seasoning is known among professionals for enhancing any dish. Even a small amount can elevate the flavors significantly.
- - Product Name: Grilled Noto Blowfish Tataki
Summary: A local favorite from Minamiya Yoshie’s store, loved for its intriguing texture and exquisite grilled flavor. Enjoy it with ponzu or soy sauce for a luxurious culinary experience.
Campaign Details
Sales Period: July 17, 2025 (10:00 AM) – July 24, 2025 (10:00 AM) URL to Reserve:
About Oisix
Founded in 2000, Oisix aims to ensure that every ingredient on the table is safe, organic, and free from unnecessary additives. With over 354,285 members as of March 2025, they offer a diverse range of products including meal kits that simplify cooking while promoting sustainable practices. Their meal kit program "Kit Oisix" has successfully delivered over 200 million servings through a subscription model.
For Oisix, sustainability goes hand in hand with their mission, with initiatives in place to reduce food waste and implement sustainable retailing practices. They continue to explore new ways to support food producers in their communities while delivering high-quality dining experiences at home.
Topics Consumer Products & Retail）
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