We want to leave the local food to the next generation. With that in mind, Food Hub Project, a group who are working to preserve the local food for the next generation. Amidst the depopulation of the region, the younger generation and local people are connecting, and efforts centered on "food" are continuing. The aging population and lack of successors in agriculture is the same in all regions. If we can create a cycle of local production and local food by linking small-lot production and small-lot consumption, there is surely something that can be done anywhere in Japan. The idea behind the ＜Food Hub Project＞ is similar to the nature brand tamaki niime. We want people to know about our activities by introducing things even if they are from different regions. We want to support each other.

“Kamiyamameito is a snack made by baking with flour, rice bran, rice flour, rice oil, and soy milk. It was born from a snack that local farmers used to make from rice bran. Rice bran is a byproduct of agriculture, and it's great that something delicious can be created from it. I like the familiar name, which is also very jokey. Handmade delicious that are so popular that they sell out so quickly. It's perfect for when you're hungry, and when you have it, it’ll be a lifesaver."

tamaki niime shima & PR manager Ryuta Fujimoto

Kamiyamameito made by local mothers and the younger generation, is a simple baked snack. Rice bran and rice flour used for dough are specially cultivated rice from Tsunagu Farm. Instead of butter, rice oil and organic soy milk are used to bind the dough together, making crunchy, and a natural taste that is satisfying and easy on the body. It is a quick energy charge in between work and housework, as it stays in the stomach and lasts for a long time. It is a great snack for children, sports and mountain climbing. In addition to the standard, seasonal flavors will also be available.