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Appetizer
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HAMO NO NIKOGORI (DOBINMUSHIFU) Conger eel jelly (earthenware pot style)
A dish with the crisp texture of mizuna and the beautiful color of the conger eel.
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KUNSEI CHAMAME (Smoked 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. -
KUNSEI CHAMAME (Smoked 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.
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TORAFUGU NO NIKOGORI (Tiger pufferfish skin jelly 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 (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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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. -
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.
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