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We are Hokkaido Dairy

Hokkaido Ghee Japan

excellent cooked butter

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Hokkaido Ghee is prepared from the raw butter (Makhan) of free-range cows that live a natural life, according to ecological highly prescribed standards even over the winter. “We create this oil completely by Hand and Semi Auto heating Machine, in a 24 hour long and continuous cooking on the fire” then after start to packing and labeling. We assure that our every product follows the hygienic rules before production to after sealing the bottle. It is cleared of more than 8 inspections according to our food and health criteria of Japan.

About Ghee

Ghee (ギー) is culinary gold, excellent cooked butter. Refined manually as well as with fire, it is the most versatile and imperishable oil or Hokkaido Ghee. Its use is universal; greasing, baking, frying, roasting, mixing it with dough, used as a spread, a side dish, for body care and much more. When used daily it helps to maintain well-being. According to Ayurveda, ghee, or clarified butter, has the healing benefits of butter without the impurities and also it was used to treat joints, frostbite, dry skin, inflamed infant anus, chapped lips, as well as for creme production and as eye-drops for better eyesight (quality test). Farmers used Ghee only during festivities. On market stalls, however, it was the most popular and the most expensive food, and the first to be sold out already in early mornings. Ghee is an excellent source of butyric and caprylic acid and was thus traditionally used as a preventive measure and for intestinal problems. Terms used to denote cooked butter: ギー, Ghee, gi, ghi (variations in written form), refined butter, žonta, masunek, butter, Ayurvedic medium, culinary gold, cooked butter, rendered butter, king’s food or therapy, clarified butter, etc. ‘Makhan’ was the term used for raw butter. Every village thus unmistakably knew what ‘makhan’ and that made Ghee.

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102 Tanakaso , 1-2-30 Kitakasai,

Edogawa-ku, Tokyo 134-0081

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