Ami sheet / goma (10 sheets)

The combination of the aroma of sesame and the umami of fish creates a delicious taste.
You can also enjoy the texture.

Hikiage hirayuba (10 pieces)

Fresh yuba, a high-quality ingredient, has been frozen into an easy-to-use form. After thawing, it can be used in a wide range of dishes.

Hamochiriotoshi (Ikezime) (500g)

This is a bite-sized, easy-to-use boiled freshly caught fish. After thawing, it can be served with vinegared miso or pickled plum, or in soup or fried dishes.

Hamoyubiki (500g)

Fresh conger eel is boiled in water to preserve its original flavor and color. It is bite-sized and very easy to use. *Summer limited edition product

Mushimono base (Renkon) (500g)

You can enjoy the crunchy texture of chopped lotus root and the chewy texture of lotus root paste.

Hotate surimi (500g)

This surimi has the distinctive soft and crispy texture of scallops, bringing out the flavor of the scallops.

Hamo surimi (500g)

It has a unique soft and crispy texture. The flesh of the conger eel does not easily settle, making it very easy to handle.

Iwashi surimi (500g)

The sardine meat is ground into a paste and then used with miso paste to remove the unpleasant odor and make it easier to eat.

Ika surimi (500g)

This paste is made using only squid meat, preserving its plump texture. It saves you the trouble of having to prepare it every day.

Ebi tatakimi (250g)

This dish is made by pounding peeled shrimp. It saves you the trouble of having to prepare it every day. It makes the most of the plump texture of the shrimp.

Ebi surimi (500g)

When heated, the shrimp's red color shines. (The color may change depending on the ingredients, but this does not affect the quality.)

Soft surimi (500g)

As the name suggests, this paste has a soft texture. Depending on your imagination, it can be used in a wide range of dishes.