To Ensure Pure Quality You Can Trust
JAS-certified for organic plants and processed foods
Why Processed Sunchokes Are Recommended
Sunchokes are harvested only from November to March, making their fresh season quite short. In their raw state, a natural enzyme called inulinase gradually breaks down inulin. To preserve this goodness, it’s best to process the freshly harvested tubers right away—by drying them into chips or powder. These convenient forms are easy to store and enjoy anytime, helping you get the most out of Sunchoke’s natural benefits.
Fully Integrated Freshness – Farm to table
Inulin contained in Sunchoke breaks down over time, so they should be processed immediately.
Our Sunchoke is rich in minerals and is grown in the volcanic ashes and black soil at the foot of Mt. Aso, Kumamoto.
Each by hand, we remove damaged parts and dirt from the Sunchoke.
Our factory is certified with the global food safety standards FSSC22000.
