Yaki yuba tsutsumi (kaisen) (15 pcs)

The soft meat of salmon, squid legs, and shrimp is wrapped in yuba. The top is browned to give it a more authentic finish.

Yaki yuba tsutsumi (kani) (15 pcs)

The soft crab meat is wrapped in yuba. The top is browned to give it a more authentic finish.

Chakin yuba (15 pcs)

The delicious meat, mixed with vegetables, is wrapped in yuba. It is a long-selling product of Dichichinmi and is highly rated for its taste.

Shake tsutsumi (15 pcs)

This steamed dish is made by wrapping shredded salmon in soft flesh. It has a light flavor and can be used in a wide variety of dishes.

Yawaraka mushi kani (15 pcs)

A colorful dish containing crab meat.The meat is tender, so a short steaming or simmering is sufficient.

Hagimanju (15 pieces)

Chicken meat is wrapped in a lotus root-based filling mixed with mung beans and red beans.
This manju is accentuated by the muted colors of the beans.

Yurine mochi (15 pieces)

This manju is made using lily bulb, giving it a sticky mochi-like texture, and goes well with the crunchy lotus root.

Gokoku manju (15 pieces)

The lotus root is wrapped in five-grain rice to create a colorful manju.This dish really brings out the flavor of the ingredients.

Ho-gyoku yose (15 pieces)

The yellow meat is softly cooked with shrimp and edamame, and the vibrant colors of red, green, and yellow make this a delicious dish.

Ebi to kaibashira no wakabamushi (15 pieces)

The soft dough is made with green pea paste and topped with shrimp and scallops. It is a beautiful steamed dish with pale green and pink colors.

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.

Unohana manju

The dough is made from unohana (tofu root) purchased from a traditional tofu shop and is used to wrap rape blossoms and bamboo shoots.