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Our representative products.
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Fried tofu
Ingredients & Desserts
Fried tofu
About the shape of fried tofu
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Shikaku
Cut square fried soybean curd completely in half.
Chunaga
Cut rectangle fried soybean curd completely in half.
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Sankaku
Cut diagonally to make fried soybean curd triangle.
Difference between
shikaku and chunaga.
Depth of the skins are the difference. Shikaku covers and chunaga wraps the vinegared rice.
Inari Skin - Shikaku, Chunaga
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Shikaku (square)
The most popular size for western region in Japan.
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Chunaga (rectangle)
The most popular size for Eastern region in Japan.
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Stick
Large inari skin.
Inari Skin - Sankaku
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Inari Skin - Sankaku
The most popular size for western region in Japan.
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Sankaku Giant
Larger triangle for rice ball.
Inari Skin - Flavored, Colored
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Kokuto Inari - Brown sugar
Different sweetness from brown sugar.
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Yuzu Inari - Yuzu citrus
Fresh scent from yuzu citrus.
Kitsune & Abura-age
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Kitsune - Shikaku
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Kitsune - Chunaga
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Abura-age - Shikaku no cut
Ingredients & Desserts
Ingredients for Sushi
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Seasoned Shitake Mushroom
Seasoned Shitake mushroom for sushi, such as Maki-sushi and Chirashi.
Bag: 500g or 1kg
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Seasoned Kampyo
Seasoned Kampyo for Maki-sushi.
Bag: 500g or 1kg
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Gomoku Ajigu
Mixture for Gomoku-sushi
Bag: 500g or 1kg
For Hot Pot
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Frozen Tofu (dice)
Dice cut frozen tofu.
Bag: 1kg
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Fish Cake (Maruten)
Must have ingredient for Oden. *Shipped frozen.
Bag: 10pcs
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Mochi Kinchaku (Mochi pocket)
Must have ingredient for Oden and other hot pots.
*Shipped frozen.Bag: 10pcs
Dessert
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Goma Dango (Sesame Dumpling)
20g for each, consume after thawing under room temperature.
Bag: 20pcs/tray
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Mini-Kuzu Mochi Purple Potato
20g for each, consume after thawing under room temperature.
Bag: 20pcs/tray
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Warabimochi
(Kinako, Kokuto, Matcha)consume after thawing under room temperature.
Bag: 1kg
