Akaito was introduced in “Culinary Masters Guidebook 2025”.

Culinary Masters was established in 2010 by the Ministry of Agriculture, Forestry and Fisheries of Japan as a system to honor chefs who are the bearers of Japanese food culture. The purpose of the program is to encourage people to realize the excellence and depth of local food and food culture on a daily basis through cooking, and to take pride in the appeal of such food.

One of the Akaito Artist, Mr. Kunio Tokuoka, Executive Chef of Kyoto Kitcho, won the Gold Award in the 15th Culinary Masters and introduced his collaboration with Akaito in the guidebook.

Congratulations to Mr. Tokuoka for winning the Gold Award!

Reference: (Japanese only)

• Culinary Masters website by MAFF : LINK
• “Culinary Masters Guide Book 2025” : LINK

Read the Akaito Artist Interview with Chef Tokuoka – LINK

In Kashima City, Saga Prefecture, Japan, where Akaito Saffron®︎ is produced, saffron has been manufactured as a medicine since the Edo period. With the cooperation of the Kashima City Government, we would like to introduce the history of saffron in Kashima.

The history of saffron in Kashima City dates back to the Bunsei Era of the Edo Period. In a list of medicines that Morita Pharmaceutical (the predecessor of today’s Yutoku Yakuhin Co., Ltd.) handled at that time, there is an existing document that describes “saffron medicine” as “a wonder drug for the uterus and blood”. (Photo above)

According to the history of Kashima City, Morita Pharmaceutical’s origins date back to around 1818, when the founder, Mr. Hansuke Morita the First, received a secret recipe for making ointment from a Dutchman living in Nagasaki, and named it “Toujin (Foreigner’s) Ointment” and began selling it. The third generation of Mr. Hansuke Morita expanded the business across Japan around the end of Meiji Era, and by 1931, the company’s production had reached 500,000 yen* with approximately 200 employees. [*500,000 yen at that time was more than 900 million yen in terms of today’s value.]

As for the Saffron medicine, a record of Morita Pharmaceutical’s manufacturing output in 1920 shows that the number of units manufactured was 201,400 and the price was 14,098 yen.

Saffron has long been used as a part of the traditional medicine in Japan. In Kashima City, the hometown of Akaito Saffron®︎, the history of saffron has also been inherited from generation to generation.

After the 3 months of aging period, we are proud to present the new Akaito Saffron®︎. Try Akaito’s unique aroma with a hint of sweetness.

Small trial quantities are available from 0.2g on the online store. <Click Here>

For larger quantities, please contact us by email info@akaito.jp

Craft gin from the Tatsumi Distillery (Alchemiae) in Gujo Hachiman, Gifu Prefecture met Akaito saffron ®︎. It was born on the new moon day in November 2022. The beautiful yellow colour from the saffron, the elegant aroma and the flavour of juniper berries mixed with saffron, clean yet slightly spicy after taste – this limited production of special craft gin was well received by the lucky few customers who could purchase it. 【Sold out. Thank you very much. Unfortunately, there are no plans to restock.】

We have harvested this year’s Akaito Saffron®︎ in our Akaito Farm in Saga prefecture.

PARFUM SATORI’s latest perfume – Nobiyaka (Japanese word, meaning “freely” and “relaxing”) – uses Akaito Saffron ®︎ extract together with loquat and plum wine, which go well with saffron, resulting transparent fruity floral with a burst of fresh loquat and mellow plum wine.

Product details and online shop link: HERE

Breaking News.

“国産サフラン　赤い糸がつなぐ思い”

See the NIKKEI’s feature coverage of Akaito in the newspaper’s national edition of February 5, 2023.

Enquiries:
https://akaito.jp/contact/

Akaito Saffron chosen for gala 200% No Food Waste Dinner event at France Restaurant Week

Palace Hotel Tokyo and Esterre Chef Martin Pitalc Palomar will host a special dinner to experience the future of “sustainable” food. Called the 200% No Food Waste Dinner, it is rare dining experience that incorporates the concept of sustainability into every essence that makes up the course, such as the ingredients used, the cooking method, and the serving utensils. The dress code is black tie, evening dress or kimono.

Specifically for the occasion, Chef Palomar has created a wonderfully imaginative course menu. Akaito Saffron is honored to have been chosen as a key ingredient in the opening dish.

Fujinosuke gravelax, sea urchin and saffron geléer

For more information about the 200% No Food Waste Dinner and other events, please visit the France Restaurant Week web site at: https://francerestaurantweek.com/magazine/dnc_nofoodwastedinner/