Kani fumi shinjo

The core of the shinjo is made of herring roe seasoned with natural bonito and kelp, giving it a soft and chewy texture. Crab-flavored kamaboko is mixed into the body of the shinjo, giving it a vibrant crimson color that adds a touch of elegance.

Corn terrine

Ham and cheese are stuffed inside potatoes seasoned with black pepper and covered with a corn-based dough. This is a dish that has a beautiful taste and color of the ingredients.

Hamo no nikogori (dobin mushi fu)

A dish with the crisp texture of mizuna and the beautiful color of the conger eel.

Pork meatloaf

This meatloaf is made with colorful vegetables and pork, and is packed with the flavor of pork.
The surface is carefully grilled to create a savory dish.

Toumorokoshi manju

White potato meat wrapped in corn meat.
By adding corn that retains its kernels, we have created a dish that allows you to feel the texture and sweetness of the corn.

Kakuni manju

The crispy texture of braised pork and bamboo shoots is wrapped in chewy yam dough.You can eat it as it is by steaming it.

Tonyu manju (yubaan) (15 pieces)

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 (230g)

Lightly seasoned broiled eggplant with a hint of ginger added as an accent.

Suisho (edamame) (15 pcs)

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 (kabocha) (15 pcs)

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.

Kunsei chamame 500g

Carefully selected Chamame are smoked with cherry wood chips. The smoky aroma brings out the flavor of the green tea beans even more.

Takenoko no nikogori

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.