This translation was prepared with AI assistance and reviewed by the editorial team.
For a food souvenir beyond sweets, look for 燻（IBUSHI）味噌マスタードドレッシング, a smoked miso and mustard dressing made by Fukuoka’s Tsurumiso Brewery (鶴味噌醸造). It won both first place overall and the dressing category at the 17th Seasoning Championship in 2026, ahead of 182 entries from across Japan.
- 190 ml bottle; the manufacturer’s online price is ¥778 including tax. The award announcement listed ¥777.
- AKOMEYA TOKYO’s award-winner sale runs October 24–November 18, 2026, including its ONE FUKUOKA BLDG. store in Tenjin.
- Stock is limited. Participation in the sale does not guarantee that every product is available when you visit.
Where to shop in Fukuoka
AKOMEYA TOKYO ONE FUKUOKA BLDG. is on basement level B2 at 1-11-1 Tenjin, Chuo-ku, Fukuoka. The store lists opening hours of 10:00–20:00, with irregular closing days. The award-winner sale covers the top three and category winners at ten participating stores nationwide and the official online shop.
Official Fukuoka store details · Sale dates and participating stores
As of October 27, the manufacturer’s online shop marked IBUSHI as sold out. Its notice says dispatch of accepted orders starts from October 29 in order of receipt—not that every order ships that day. This does not establish stock at the Tenjin store.
For other gifts to compare, see our Fukuoka souvenir guide. You can also browse places to visit in Chuo-ku, including Tenjin.
What makes IBUSHI different?
The fifth-generation miso maker developed a dressing that is smoked after blending, rather than simply pairing miso with a smoky ingredient. It combines miso’s savory depth and gentle sweetness with smoke and the texture of mustard seeds.
Development took more than two years of testing smoking times and wood: too much smoke overwhelmed the miso, while too little lost the intended character. The package’s large 「燻」 character and smoke-inspired pattern make it easy to recognize on the shelf.
How to use and store it
Try it on green salads or warm vegetables, or as a sauce for steamed chicken, pork shabu-shabu and roast pork. The manufacturer also suggests vegetable or ham sandwiches. Keep the unopened bottle away from direct sunlight, heat and humidity; refrigerate after opening.
The manufacturer lists wheat and soy in the soy sauce component, as well as sesame oil, sesame paste and alcohol among the ingredients. Read the complete label if you have dietary restrictions; this is not a claim that the product is allergen-free, halal or vegan.
Check the manufacturer’s product page and availability
The top three award winners
Prices below are tax-inclusive amounts in the award announcement; retailers may charge differently.
1. IBUSHI smoked miso mustard dressing — Fukuoka
Tsurumiso Brewery (鶴味噌醸造株式会社), 190 ml, ¥777 in the announcement / ¥778 at the manufacturer’s shop. Also the dressing-category winner. Its miso, smoke and mustard combination suits vegetables and meat dishes.
2. Chiba Ouen Gourmet “Nikumiso Tantan P”
Workstore Tokyo Do (株式会社ワークストア・トウキョウドゥ), Tokyo; 100 g, ¥880. The regional-ingredients category winner combines Chiba pork and peanuts with miso and soy sauce. Use the chunky meat miso on rice, in rice balls, with tofu or vegetable sticks, or to season fried rice and noodles. The package name is 千葉応援グルメ「肉味噌坦々P」.
3. Ume to Hoshi no Irizake “Yoshinani,”
BambooCut (株式会社バンブーカット), Tokyo; 215 ml, ¥1,296. Winner of the traditional Japanese seasonings category. 梅と星の煎り酒・よしなに、 uses Kishu Nanko pickled plums for a tart seasoning suited to white-fish, squid or shrimp sashimi and lightly cooked vegetables. Mix with olive oil for dressing, or yuzu kosho for a shabu-shabu or hot-pot dipping sauce. Irizake here is a cooking condiment, not a drink.
Other category winners to look for
The Japanese product names below can help you match the labels in store. Alongside Fukuoka’s overall winner, Kagoshima’s TABEKURO root-vegetable condiment also represents Kyushu.
| Category / origin | Product name and description |
|---|---|
| All-purpose / Ehime | Shimanami Rinoka lemon shio-koji sauce しまなみ璃の香レモンこだわり塩糀だれ |
| Sweet / Kyoto | ZUI 瑞「ZUI」 |
| Vegetable / Kagoshima | TABEKURO root vegetables TABEKURO 根菜 |
| Hot / Chiba | Sweet-shrimp paste supervised by Kinya Komoda 菰田欣也監修 極上甘海老醤 |
| World seasonings / Hiroshima | Salted fresh peppercorns in garlic oil 生胡椒の塩漬け～ガーリックオイル仕立て～ |
| Vinegar / Yamaguchi | Vinegar and dashi sauce, 200 ml 酢×だしのうまタレ200ml |
| Rice accompaniments / Kyoto | Spicy garlic wood-ear mushrooms 辛旨ガーリックきくらげ |
| Salt / Shizuoka | Sea-bream dashi salt 芳醇和風だし 鯛だし塩 |
| Bread accompaniments / Okayama | Lemon Nya-nya-lade れもんニャーニャレード |
| Spices / Wakayama | Horinishi New Lemon outdoor spice アウトドアスパイス ほりにしニューレモン |
| Ponzu / Hiroshima | Lemosco ponzu レモスコぽん酢 |
| Dashi / Hokkaido | Ma-kombu stock with kinki fish sauce きんき魚醤入り真昆布だし |
| Sauce / Hokkaido | Hokkaido Norisuke Aodashi 北海道のりすけ青だし |
| Soy sauce / Mie | Hachiemon soy sauce 唯一無二 八右衛門醤油 |
| Miso / Osaka | Otona no Jigarashi Miso 大人の地がらしみそ |
The top three also won the dressing, regional-ingredients and traditional Japanese seasonings categories respectively. The organizer’s results announcement has the full award information.
About the 2026 competition
Of 182 entries, 54 reached the final judging at AKOMEYA TOKYO in la kagū, 67 Yaraicho, Shinjuku-ku, Tokyo, on October 14–18. The results were announced on October 20. Scores combined expert preliminary judging, public tasting, visitor votes and sales during the judging period.
The event is organized by the Japan Association of Regional Creation and Promotion (一般社団法人日本地方創成協会), with the Japan Vegetable Sommelier Association (一般社団法人日本野菜ソムリエ協会). The Tokyo judging has finished; the Tenjin shopping opportunity is the separate October 24–November 18 sale.
