Wakayama

  • Nachi Black Candy

    Deep-flavored black candy derived from brown sugar and Kishu bincho charcoal powder.

    Established standard souvenir beloved over 100 years, born at Kumano Nachi Taisha gate. Smooth melt and refreshing aftertaste, ideal companion for pilgrimage path walks.

  • Kishu Nanko Pickled Plums

    Varied from honey pickled to traditional 20% salt content.

    Thick Nanko plums carefully salt-pickled and sun-dried. Diverse flavor variations including reduced salt, shiso, kelp, and honey; popular health-conscious souvenir.

  • Jabara Ponzu Sauce

    Versatile seasoning packed with Kitayama Village jabara fruit juice.

    Mellow acidity and unique bitterness suit hot pot dishes and grilled fish well. Exceptional topic as hay fever season gift.

  • Panda Plushies (Adventure World)

    Limited items modeled after Japan's largest panda family.

    Over ten types varying in size and costume. Rare models exclusive to park are collector's delights.

  • Kishu Bincho Charcoal Deodorizing Goods

    Interior products utilizing charcoal far-infrared rays and deodorizing effects.

    Wide application range including shoe sticks, refrigerator blocks, and bath salts. Black-based packaging popular as modern gift.

  • Nanko Plums

    Thickest softest premium plums.

    Selected and cultivated at former Minabe High School (now Nanbu High School) in Tanabe City. Premium branded domestically and internationally as pickled plum and plum wine raw material. Rich in citric acid, attracting attention as health food.

  • Arida Oranges

    Winter orange synonym with exquisite balance of sweetness and acidity.

    Grown in stone-walled terraced fields bathed in sunlight and sea breeze. Stored 'warehouse-released oranges' also popular; production area shows magnificent orange-colored scenery during harvest season.

  • Katsuura Fresh Tuna

    Rare offshore brand tuna distributed fresh.

    Set-net caught tuna rapidly cooled and shipped fresh to market without freezing. Fine-textured lean meat and chewy texture featured in nigiri sushi and sashimi demonstrate true value.

  • Kishu Bincho Charcoal

    Japan's highest-grade hardwood charcoal with exceptional fire retention.

    Fired at nearly 1000°C using ubame oak raw material. Optimal for BBQ and grilled eel; also popular as deodorizing and humidity-regulating interior item. High demand even from overseas high-end restaurants.

  • Budo Sansho Pepper

    Large aromatic Japanese spice.

    Produced centered in Katsuragi Town. Named because fruit clusters like grape bunches. Abundant derived products from powdered sansho to oil and chocolate.

  • Jabara Citrus

    Phantom citrus attracting attention for hay fever countermeasures.

    Native to Kitayama Village, containing abundant limonene and narirutin with talked-about functionality. Processed products including juice, ponzu sauce, and candy expanding.

  • Kumano Beef

    A5-rank Japanese black cattle raised by Kishu nature.

    Raised at designated producers centered in Hidaka and Arida regions. Fine marbling balanced with lean meat umami, savored in shabu-shabu and steak.

  • Kinokawa Persimmons

    Large anpo persimmons with melting texture from shochu astringency removal.

    "Kinokawa City original brand. Astringency removed from 'Hiratanenashi' in barrels, selecting seedless sweetness 19+ degrees. Cutting reveals amber jelly-like flesh."

  • Arida Hassaku

    Refreshing spring citrus with lingering pleasant bitterness.

    "Features sweet-sour juice and moderate bitterness. Used in salads and jam, optimal for vitamin C supplementation. Dried peel sweets also popular."

  • Plum Wine (Kishu-produced)

    Fruity Japanese liqueur soaking Nanko plums.

    Diversified from traditional method soaking plum, sugar, and shochu only, to wine barrel aging and sparkling types. Some brands award gold prizes at international competitions.