Anno Imo's origin is the Anno district in Tanegashima Island, where sweet potato seedlings brought back from the battlefield after World War II were cultivated. Anno Imo's distinctive feature is its golden color and sticky texture, with a very high sugar content of 16 degrees even in its raw state, which becomes nearly 40 degrees when baked. Its taste is like a dessert, and once you try it, you can't stop eating it!

Asahigani is not caught much in other regions. It is born red and has a plump, round shape, giving a quite different impression from other crabs. Also, unlike other crabs, the body part is eaten instead of the legs. The taste is very sweet and the meat is thick! It is a crab with plenty of crab miso and a very satisfying meal.

Zouri shrimp is caught mainly around Tanegashima Island. As the name suggests, it has a flat appearance like a sandal. It has a satisfying and crunchy texture, and a delicate and sweet flavor that some say is even better than that of Ise Ebi (spiny lobster). Recommended cooking methods include salt boiling, sashimi, and butter grilling, but the flavor and texture change depending on the cooking method, so it's best to try them all and compare.

It refers to the legendary local chicken that was brought to Tanegashima Island as a thank you for helping a stranded ship in 1894, and has been carefully protected and raised ever since. They are fed with sweet potatoes, Koshihikari rice, and hot spring water, and raised in a spacious environment to avoid stress. Ingi Jidori has a rich flavor that oozes out the more you chew, and is delicious both raw and grilled. It is definitely worth a try.

Tanegashima Shochu is produced by sticking to high-quality raw potatoes and water. They make their own potatoes on their own farm on vast land. The water used is soft water from the Takenoda spring, which is sweet and has a round feeling when held in the mouth. The shochu, which is made with the utmost care in a turtle shell pot, has a mellow and mild taste that is easy to drink.