Seasonal foods from Hokkaido
to professionals
Discover authentic flavors at EEZO
EEZO
EEZO is a premium online store offering high-quality food products from Hokkaido and across Japan. We feature fresh fish, meat, vegetables, and artisanal local specialties. While our products are primarily in wholesale sizes, individual customers are also welcome to shop with us.
Product List
Selected Products
Red Wagyu(GOODGOOD KUMAMOTO)
Rare Grass-Fed Akaushi from the Vast Plains of Aso, Kumamoto
Raised freely on a 500-hectare pasture in Aso, Kumamoto, these Akaushi (Japanese Brown cattle) thrive in a low-stress, rotational grazing system. While only 14% of beef cattle in Japan are pasture-raised, GOODGOOD Aso Farm is committed to sustainable livestock practices. The result is beef that reflects the true flavor of cattle raised in harmony with nature.
The Rise of Lean Red Meat: Low-Calorie, Nutrient-Rich
As preferences shift away from heavily marbled beef, lean cuts are gaining popularity—especially among younger generations, with 64.3% of people in their 20s preferring lean meat. Akaushi beef is low in calories, rich in iron and minerals, and offers high-quality protein with a well-balanced amino acid profile—ideal for health-conscious consumers.
Safe, Natural, and Proudly Japanese
This is beef you can trust. Raised entirely in Japan without antibiotics or growth hormones, GOODGOOD Akaushi is a natural beef brand that embodies safety, transparency, and the integrity of Japanese craftsmanship.
Goto Retto Distillery (Nagasaki Prefecture)
Goto Retto Distillery: Shochu Born from Nature
Crafted on the Goto Islands in Nagasaki, this shochu is made from sweet red potatoes grown in volcanic soil with a granular structure that retains essential moisture. The warm, humid climate and pristine spring water create ideal conditions for distillation.
Sweet Red Potatoes with Exceptional Flavor
Used in the local delicacy kankoro mochi, these red potatoes boast up to 35° Brix—far sweeter than typical white varieties. The result is a smooth, easy-drinking shochu with a clean finish, perfect for newcomers.
Over One Year of Aging for Depth and Aroma
Aged for over a year, the shochu develops a mellow mouthfeel. Atmospheric distillation and filtration preserve aromatic fusel oils, while barrel aging (oak, sherry, etc.) adds complexity and richness.
Product Introduction Video
Hokkaido's seafood
Hokkaido’s Three Seas and Seasonal Bounty
Surrounded by the Sea of Japan, the Sea of Okhotsk, and the Pacific Ocean, Hokkaido benefits from diverse marine environments: – Sea of Japan: Winter’s rough waves firm up the fish flesh – Sea of Okhotsk: Spring brings vibrant fishing grounds – Pacific Ocean: The Oyashio Current ensures nutrient-rich waters year-round.
Distinct Flavors by Region
Each sea imparts unique characteristics to its seafood: – Hairy Crab (Sea of Okhotsk) vs. Red King Crab (Sea of Japan) – Sockeye Salmon (Pacific Ocean) vs. Chum Salmon (Sea of Okhotsk) – Ezo Bafun Uni (Sea of Okhotsk) and Giant Pacific Octopus (Pacific Ocean) Differences in water temperature, currents, and ecosystems create a wide range of flavors—even within the same species.
Direct-from-Port Freshness and Value
By shipping directly from fishing ports, seafood is delivered at peak freshness—either immediately after landing or flash-frozen. This approach reduces intermediary costs and opens access to underutilized species not typically found in mainstream markets.
Niseko potatoes
Niseko Potatoes: Grown in Volcanic Soil, Rich in Minerals
Niseko’s potatoes thrive in the mineral-rich volcanic ash soil of Mt. Yotei. The soil’s granular structure supports strong root growth, while porous minerals like allophane help retain moisture—ideal conditions for flavorful, nutrient-dense potatoes.
Snow Cellar Storage Enhances Sweetness and Aroma
Stored below 8°C in snow cellars, the potatoes undergo natural starch breakdown, increasing sugar content. As glucose transforms into fructose and sucrose, it binds with aroma compounds, enhancing fragrance and shelf life while preventing sprouting.
Temperature Swings Create Fluffy Texture
Niseko’s large day–night temperature differences promote sugar accumulation. Mild environmental stress activates antioxidant enzymes, thickening cell membranes. When cooked, these membranes separate easily, creating a fluffy, satisfying texture.
Product Introduction Video
Niseko Melons
Melons from Mt. Yotei: Red and Green Varieties with Distinct Character
Niseko’s melons come in two standout varieties: – Tiara: a red-fleshed melon with vibrant orange pulp – King Melty: a green-fleshed melon with refreshing green pulp
Flavor and Texture: A Tale of Two Melons
Tiara offers rich, full-bodied sweetness and a luscious aroma, with fine fibers that melt in the mouth. In contrast, King Melty delivers a refined, refreshing sweetness, a light, fresh scent, and a slightly crisp texture. Both varieties develop deep sweetness thanks to the volcanic ash soil of Mt. Yotei and dramatic temperature swings.
Nutrition and Culinary Use: Choose the One That Suits You
Red-fleshed melons are rich in beta-carotene, offering antioxidant and beauty benefits—perfect for gifts or desserts. Green-fleshed melons are high in potassium and vitamin C, ideal for hydration and cooling the body. As a rare variety, they’re perfect for everyday treats or after-meal fruit.
Shiawase Cheese Factory (Ashoro Town)
Shiawase Cheese Factory (Ashoro Town): A Passion for Ideal Milk
After a long search for the perfect milk to replicate European cheese, the founder discovered “Arigatou Farm.” Before launching the cheese factory, he immersed himself in dairy farming—laying the foundation for authentic, terroir-driven cheesemaking.
Traditional European Techniques in Hokkaido
Using copper kettles and direct fire, the cheesemaker adjusts heat daily to match the milk’s condition. Casein is gently broken down into amino acids, and aging in a semi-underground cellar enhances flavor through microbial activity.
Signature Cheese: “Sachi”
Made only from pasture-raised summer milk and aged for 18 months, Sachi boasts a rich, nutty aroma. It won the Grand Prix in Japan and ranked in the top 2% at a global competition.
Niseko Cheese Factory (Niseko Town)
Authentic French Techniques Meet the Natural Riches of Niseko
The founder left a career as a dairy product buyer to study at France’s prestigious National Dairy School, mastering traditional European cheesemaking. Upon returning to Japan, they began crafting cheese using high-quality milk sourced from local farms near Niseko and pristine water from Mt. Yotei. Blending time-honored French techniques with the abundant natural environment of Niseko, the creamery embarked on its journey as a truly terroir-driven artisan producer.
Innovative Vision of the Second-Generation Owner:
Crafting a Diverse Range of Terroir-Driven Cheeses Under the leadership of the second-generation owner, the creamery has expanded its offerings with an even more diverse lineup of cheeses. By harnessing the region’s soft water—rich in native microorganisms—they create flavors and aromas that reflect the unique character of the land. Through adjustments in lactic acid bacteria strains, they fine-tune fermentation and breakdown processes. Their inventive spirit also shines through in distinctive creations like fruit-coated cheeses, delivering originality and depth found nowhere else.
Globally Recognized Craftsmanship
Awarded Silver at Mondial du Fromage for innovation and Gold at the Artisan Cheese Contest for craftsmanship. Their yeast-ripened cheese was selected by Michelin-starred chefs and served in JAL’s international first class.
NIKI Hills Winery (Niki Town, Hokkaido)
NIKI Hills Winery: Unlocking the Potential of Niki’s Terroir
Located at the foot of Mt. Yotei, Niki’s well-drained, granular soil and deep-rooted vines produce grapes with concentrated flavor. The region’s cool, dry climate enables low-pesticide cultivation and imparts vibrant acidity.
Natural Winemaking with Precision
No added sugar or acid. Wines are aged in fine-grained French oak barrels for refined acidity and tannins. A mist system minimizes evaporation, preserving wine quality without frequent topping up.
Award-Winning Wines
– YUHZOME 2018: Gold at Decanter World Wine Awards 2022 – Chardonnay 2023, Merlot 2023, Pinot Noir 2023: Silver at IWC 2025
Homare Sake Brewery (Fukushima Prefecture)
Over a Century of Aizu Tradition
For more than 100 years, Homare Sake Brewery has been crafting sake in Aizu, Fukushima Prefecture. Their brewing process features ultra-soft water from Kitakata, known for its smooth mouthfeel and natural sweetness. Taking advantage of Aizu’s climate—with cold winters that reduce off-flavors and hot summers that enhance umami—they produce sake with refined technique and sensitivity passed down through generations.
Honoring Tradition While Embracing Innovation
Under the leadership of President Karahashi, the brewery boldly pursues necessary change for the future. By introducing Banshū Yamada Nishiki, one of the world’s finest sake rice varieties, and upgrading equipment such as pasteurizers and heating systems, they’ve achieved even greater quality. Their approach blends time-honored craftsmanship with modern technology to explore new dimensions of flavor.
The Prestige of a Champion Sake, Gifted at the G7 Summit
Their flagship sake, Junmai Daiginjo brewed with Banshū Yamada Nishiki, features a clear, elegant profile from rice polished to 39%, and a tropical fruit-like aroma from Aizu’s Utsukushima Yume Kobo yeast. Its excellence earned it the title of “Champion Sake” at the IWC and selection as a gift at the G7 Summit.
Our International Sales Team
Meet the dedicated professionals who connect Hokkaido's finest ingredients with global markets
MASA Sugita
Sales Manager
MASA spent his early childhood in London, developing a global perspective. While at Waseda University’s School of Law, he dedicated himself to American football. After graduation, he gained experience across diverse industries including food, IT, precision machinery, semiconductors, and marketing.
