ALL
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ALL
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KANI NO NIKOGORI (Crab meat jelly 230g)
The color of the crab meat stands out in the gelatin, and the dish is finished with a refreshing dashi flavor.
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MAMAKARI AONAMAKI (Mackerel and green vegetable roll 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.
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SASAOGAWA (Sasaogawa (sockeye salmon) 210g)
This Ogawamaki roll is vibrantly colored in red and white, reminiscent of bamboo leaves, and has a refreshing vinegar flavor.
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OGAWAMAKI (Salmon and Cuttlefish Roll)
This is a vivid red and white pickled salmon and squid. Try it as one of your vinegared dishes.
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TOUNYU MANJU (Smooth Soybean Milk Ball)
This products is made with chopped yuba and sesame-scented thick bean paste wrapped in a smooth soybean milk body.
It can be used not only steamed but also fried. -
YAKINASU NO NIKOGORI (Grilled Eggplant Jelly)
Lightly seasoned broiled eggplant with a hint of ginger added as an accent.
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SUISHO EDAMAME (Suisho Edamame)
This steamed dish is visually beautiful, with the flesh of the edamame beans wrapped in a translucent dough, preserving their texture.
The time-consuming wrapping process is already done, and the product can be served either hot or cold. -
SUISHO NANKIN(Suisho Pumpkin)
A beautiful looking steamed pumpkin paste with pumpkin dice inside, wrapped in a translucent dough with a flavorful pumpkin body.
The time-consuming wrapping process is already prepared and can be used either hot or cold. -
TAKENOKO NO NIKOGORI (Bamboo Shoot Jelly)
Bamboo shoots seasoned with Japanese bonito shavings and simmered in a Tosa-ni broth.
The bamboo shoots peeking out from the light color of the broth remind us of the coming of spring. -
KONNYAKU KINUTA (Pickled Vegetable Konjaku Sheet Roll)
Konnyaku with fish roe is formed into a sheet and rolled up with carrot, cucumber, daikon, yuzu peel and thinly sliced egg in the shape of a kinuta.
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AKAUO KENCHIN (Red Fish Kenchin)
Colorful vegetables are added to shredded red fish, then red fish is placed on top and grilled.
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