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  • Inari Skin - Shikaku, Chunaga
  • Inari Skin - Sankaku
  • Inari Skin - Flavored, Colored
  • Kitsune & Abura-age
  • Ingredients for Sushi
  • For Hot Pot
  • Dessert

Inari Skin - Shikaku, Chunaga

Shikaku = Cut square fried soybean curd completely in half.Chunaga = Cut rectangle fried soybean curd completely in half.
  • Shikaku (square)
    Shikaku (square)
    Shikaku (square)

    The most popular size for western region in Japan.

  • Chunaga (rectangle)
    Chunaga (rectangle)
    Chunaga (rectangle)

    The most popular size for Eastern region in Japan.

  • Stick
    Stick
    Stick

    Large inari skin.

Difference between shikaku and chunaga.Depth of the skins are the difference. Shikaku covers and chunaga wraps the vinegared rice.

Inari Skin - Sankaku

Cut diagonally to make fried soybean curd triangle.
  • Inari Skin - Sankaku
    Inari Skin - Sankaku
    Inari Skin - Sankaku

    The most popular size for western region in Japan.

  • Sankaku Giant
    Sankaku Giant
    Sankaku Giant

    Larger triangle for rice ball.

Inari Skin - Flavored, Colored

  • Kokuto Inari - Brown sugar
    Kokuto Inari - Brown sugar

    Different sweetness from brown sugar.

  • Yuzu Inari - Yuzu citrus
    Yuzu Inari - Yuzu citrus

    Fresh scent from yuzu citrus.

Kitsune & Abura-age

  • Kitsune - Shikaku
    Kitsune - Shikaku
    Kitsune - Shikaku
  • Kitsune - Chunaga
    Kitsune - Chunaga
    Kitsune - Chunaga
  • Abura-age - Shikaku no cut
    Abura-age - Shikaku no cut
    Abura-age - Shikaku no cut

Ingredients for Sushi

  • Seasoned Shitake Mushroom
    Seasoned Shitake Mushroom

    Seasoned Shitake mushroom for sushi, such as Maki-sushi and Chirashi.
    Bag: 500g or 1kg

  • Seasoned Kampyo
    Seasoned Kampyo

    Seasoned Kampyo for Maki-sushi.
    Bag: 500g or 1kg

  • Gomoku Ajigu
    Gomoku Ajigu

    Mixture for Gomoku-sushi
    Bag: 500g or 1kg

For Hot Pot

  • Frozen Tofu (dice)
    Frozen Tofu (dice)

    Dice cut frozen tofu.
    Bag: 1kg

  • Fish Cake (Maruten)
    Fish Cake (Maruten)

    Must have ingredient for Oden. *Shipped frozen.
    Bag: 10pcs

  • Mochi Kinchaku (Mochi pocket)
    Mochi Kinchaku (Mochi pocket)

    Must have ingredient for Oden and other hot pots. *Shipped frozen.
    Bag: 10pcs

Dessert

  • Goma Dango (Sesame Dumpling)
    Goma Dango (Sesame Dumpling)

    20g for each, consume after thawing under room temperature.
    Bag: 20pcs/tray

  • Mini-Kuzu Mochi Purple Potato
    Mini-Kuzu Mochi Purple Potato

    20g for each, consume after thawing under room temperature.
    Bag: 20pcs/tray

  • Warabimochi (Kinako, Kokuto, Matcha)
    Warabimochi (Kinako, Kokuto, Matcha)

    consume after thawing under room temperature.
    Bag: 1kg