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A curated selection of authentic tastes from around the world.
Filofusion FOOD features a selection of carefully chosen food products from across the globe.
Only items made with high-quality ingredients, thoughtful techniques, and meaningful stories are included.
Each product reflects the philosophy of its maker and brings value and inspiration to new markets.
Like fashion, food is also a thread that connects cultures and sensibilities—a sensory expression of beauty.
Filofusion is a space for global dialogue, experienced through taste.
I BISCOTTINO
Reggello, Firenze, Italy
Discover Ibiscottino, the biscuit that reimagines the classic cantuccino with a soft, crumbly shortcrust and caramelized dried fruits. Available in almond, hazelnut, pistachio, walnut, and fig flavors, it’s perfect dusted with sugar or dipped in liqueur. Created by Chef Rocco, it blends Tuscan tradition with a modern twist.
KONISHI BREWING COMPANY
Itami, Hyogo, Japan
The birthplace of clear sake, Itami.
Brewing the history of clear sake, Shirayuki.
In the days when the only type of sake was muddy sake (doburoku), Itami was the place where clear sake was first made.
The sake made by generously using white rice for both koji rice and kake rice was called “Itami Morohaku” and rapidly gained a reputation. Through this revolutionary evolution in sake brewing, Itami became widely known as a sake brewing area.
KAMEYA FOODS CORPORATION
Shizuoka, Japan
KAMEYA was born in 1947 from the blessings of the beautiful water of Japan's Kakita River Springs.
In this region, our Wasabi Japonica plants are hand planted and harvested in terraced paddy-like fields that receive the natural blessing of ample clean spring water that flow down from Mount Fuji.
Geography makes a difference - discover the delicately nuanced and complex taste of Kameya Real Wasabi.
OKA NAOSABURO SHOTEN
Tokyo, Japan
Oka Naosaburo Shoten was founded in 1787 during the Edo period.
We produce soy sauce using carefully selected domestic whole soybeans and wheat, fermenting it in traditional KIOKE (wooden barrels), a method that accounts for only 1% of total soy sauce production. The moromi (fermenting mash) is meticulously managed by our artisans and undergoes a slow fermentation and maturation process, influenced by the natural microorganisms in our brewery and the changing seasons. This process creates a one-of-a-kind aroma and umami.
BANDO SHOKUHIN
Tokushima, Japan
Organic citrus juice.
You can enjoy the rich of Yuzu, Sudachi and Yuko
citrus juice Gluten Free.
(Yuzu is a fragrant citrus fruit from East Asia, commonly used in Japanese cooking. Its flavor is a mix of lemon, lime, and mandarin. Yuzu is valued more for its zest and aroma than juice, and it’s often used in sauces, desserts, and drinks.)
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