Hitokuchi yuba chakin (10 pieces)

This is a chakin (steamed rice dish) made of tofu-based meat, colorful vegetables, and soy milk skin. It is flavored, so you can eat it as is.

Yuba sansyokumaki (12 pieces)

Sliced ​​daikon radish, carrots, and green beans are luxuriously wrapped in fresh yuba.
It is already seasoned so you can eat it as is.

Hitokuchi yaki yubamaki (12 pieces)

The yuba skin is rolled into bite-sized pieces, browned on the surface, and cooked until soft. It is flavored, so you can eat it as is.

Horenso maki (140g x 5 pieces)

Spinach and crab leg kamaboko are wrapped in a sheet made with egg. This product has a beautiful cut surface.

Daiichi ganmo (50 pieces)

This is Daiichi Delicacy's specialty ganmo, made from tofu. It can be used in a wide variety of dishes.

Hana tofu (285g x 4 pieces)

This tofu-based cut-out product has a floral pattern in the center and can be used in a wide range of dishes.

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

The fluffy dough made with egg whites is wrapped around the spinach filling, and the dough soaks up the dashi stock well.

Nanohana shinoda (160g x 5 bottles)

This is a rolled sushi roll made by wrapping a core of sushi with rape blossoms in deep-fried tofu. Simply simmer it lightly in soup stock or similar and enjoy.

Kinoko shinoda (160g x 5 pieces)

Bunashimeji mushrooms and colorful vegetables are mixed into paste and wrapped in fried tofu. A sister product of Sasagaki Shinoda.

Sasagaki shinoda (160g x 5 pieces)

Colorful vegetables are mixed into paste and wrapped in fried tofu to finish. This is Oichi Chinmi's best-selling stew.
Starting with shipments on January 30, 2024, the raw material burdock has been changed from Chinese to domestically produced, and chili peppers have been eliminated, making this a China-free product.

Ebi yuba maki (20g x 20 pieces)

Shrimp and broccoli wrapped in yuba.
The gentle flavor and umami of each ingredient comes through.

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.