Nagomi maki (Ebi) (130g x 5 pieces)

The moist and fluffy dough made with egg whites is wrapped around shrimp meat and finished off with a dough that soaks up the broth well.

Fish somen red(100g)

This somen noodle dish is made with minced fish meat. It can be added to soup dishes to add color, or simply eaten with wasabi and soy sauce.

Akauo saikyo yaki (20g x 10 pieces)

Fresh red fish is marinated in our own original blend of miso and then grilled

Sanma kanoni (17g x 25 pieces)

This popular dish is made by simmering Pacific saury in sweet and sour sauce without breaking the fillets into pieces.

Komochiika 3S

The squid is stuffed with plenty of fish roe and seasoned deliciously. Enjoy the softness of the squid and the texture of the fish roe.

Komochiika 2S

The squid is stuffed with plenty of fish roe and seasoned deliciously. Enjoy the softness of the squid and the texture of the fish roe.

Komochiika S

The squid is stuffed with plenty of fish roe and seasoned deliciously. Enjoy the softness of the squid and the texture of the fish roe.

Kunsei chamame(80g)

Carefully selected green beans are smoked with cherry wood chips.
The smoky aroma brings out the umami of the green beans even more.
An excellent dish to go with any type of alcoholic beverage.The perfect size for an evening drink.

Torafugu no kawa no nikogori (230g)

We are relaunching a popular product that was discontinued due to raw material issues.
We use carefully selected domestic tiger pufferfish skin and flavorful yuzu juice from Kochi Prefecture to create a refreshing jelly.
This is an excellent dish to serve as an appetizer at a kaiseki banquet or as a side dish to go with sake.

Kani no nikogori (230g)

The color of the crab meat stands out in the gelatin, and the dish is finished with a refreshing dashi flavor.

Mamakari aona maki (165g)

This pickled dish is made by rolling up ginger, a thin omelet, saury mackerel, and Hiroshima greens in that order.
This dish showcases the vibrant colors of the ingredients.

Kinshimaki (185g)

This colorful pickled dish combines the aroma of shiso leaves with the flavor of the other ingredients. Try it as one of your vinegared dishes.