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“Dakekimi Corn” are grown in the Dake plateau at the Southern foot of Mt. Iwaki in Hirosaki City inAomori Pref. The unique climate and differences of temperatures between morning and night in this region makes the Dakekimi corn extremely sweet; in fact, so sweet they can be eaten raw. We freeze-dry fresh Dakekimi corn on the same day they were picked to pack its sweetness in the soup. Enjoy it with unique texture of monaka wafer.
“Dakekimi Corn” are grown in the Dake plateau at the Southern foot of Mt. Iwaki in Hirosaki City in Aomori Pref.
The unique climate and differences of temperatures between morning and night in this region makes the Dakekimi corn extremely sweet.
We use the Dakekimi corn from Suzuki farm, which is the very place the corn was born.
The history of Dakekimi in Aomori started when Haruo Suzuki cultivated the Dake plateau at the foot of Mt.Iwaki after coming back from Sakhalin. At an elevation of 400-500m, the difference in temperature betweenday and night around this area is very wide and that makes the corn unexceptionally sweet. Ken Suzuki, the son of Haruo succeeded the farm and continues to devote himself in making fine quality Dakekimi corn. He is the winner of many competitions of the corn quality and taste.
Made 100% with fresh Dakekimi corn processed on the same day they were picked.
Dakekimi corn is premium sweet corn from Aomori with the sugar content over 18%.
Our Dakekimi corn soup is packed with the sweetness of the corn and it’s also packed in the monaka wafer to add unique texture. Just add hot water and enjoy!
The original corn-shaped monaka wafer we use for the soup is made by the company in Kanazawa City, in Ishikawa Pre. with the history of 140 years. The ingredients for the monoka are carefully selected and they are all hand-made by artisans. Enjoy its unique texture when dissolved in the soup.
Sweet aroma of Dakekimi Corn.
Made 100% with corncob and corn silk of Dakekimi corn from the Suzuki Farm; the pioneer of the Dakekimi corn.
Slightly sweet and decaf.
Put a teabag in a cup and add 200 ml hot water. It will be ready in 2-3 minutes.
If you want a big pot, use 2 teabags for 1L of hot water and put on a stove for 3-5 minutes.