Japanese foods

Cod milt, which has a melting texture and a rich, creamy taste without any unpleasant odor, is in season from January to February. Preparation and cooking are super easy. Enjoy the cheap and delicious “cod milt” as a side dish with Japanese sake.

Daitokuji natto is a superfood that contains tens of times more natural antibiotics than penicillin, and has a rich, high-grade red miso flavor. The best accompaniment is freshly cooked rice and ochazuke kai.

"Ajarimochi" has a "moist" skin made from mochi flour.Tamba's Dainagon adzuki bean paste has a "texture that does not emphasize the grains, and a light sweetness and flavor"The perfect balance between the skin and the bean paste makes this a masterpiece that cannot be imitated by many Japanese confectionery shops.

Founded in 1847, Ryokujuan Shimizu is the only kompeito specialty store in Japan, and the method of making one type of kompeito, which takes several days, has been passed down to this day.

Menya Kiyo, located in the Kyoto ramen hotspot, has the concept of disseminating Kyoto's dashi culture to the world, and their soy sauce ramen, which uses local Kyoto soy sauce, has something in common with Kyoto cuisine. The store has a cafe-like interior, and the seats are spacious and spacious.

We introduce three types of Kyoto-style ramen from the small but stylish ramen shop “Menya Yuko.” The soy sauce ramen with a clear soup is light but rich.

The most popular item at Kyoto's Capital Toyotei is the hamburger steak, but we're also introducing the ``Whole Tomato Salad,'' a specialty that is comparable to this.