Tosen

We have started a reasonably priced set that feels like a light drink.

Bottle keep with meal

Drinks separate

Some people may not recognize the ingredient just by looking at it. This is pumpkin pickled in miso. You can enjoy the crunchy texture and sweetness of the raw pumpkin, while the spiciness of the miso enhances the drinking experience. A dish that pairs well with sake.

A summer tradition at our store. Watermelons grown in the soil of Niigata are juicy and have just the right amount of sweetness. They moderately soothe the tired body during summer and help prevent summer fatigue.

This is a specialty persimmon from Niigata. It is easy to eat because it has no seeds, and it is characterized by its sweetness. Additionally, its refreshing aftertaste is also appealing. It is rich in vitamin C and reportedly has ten times the polyphenols of red wine. A fall delicacy. Please enjoy!

Once a staple of home cooking, 'okara' (soy pulp) is now hard to find unless you go to a tofu shop, so fewer people may be making it at home. It's a delight to encounter it at a restaurant. The taste brings back nostalgic memories.

Many people may eat somen every day during the summer days, right? It is also a soul food of summer in Japan. Somen with beer is irresistible. Somen as a late-night dish after drinking is also great, isn't it?

Recently, it has become a staple summer dish. Enjoy it refreshingly with ponzu sauce or sesame sauce along with vegetables, and feel free to indulge as a source of summer stamina.

Just grilled eggplant. The flesh, with its skin removed, is packed with the umami of the ingredients. A dish that makes you think, 'Eggplant can have such a deep flavor!'

Slice the lotus root thinly, stir-fry it in oil, and season with salt and pepper. This simple dish enhances the natural flavors of the ingredients. Of course, the crunchy texture of the lotus root is pleasant and encourages you to keep eating.

The hearty braised pork belly and the contrast of flavors with the May Queen potatoes are wonderful! The daikon is also soaked in plenty of the broth. And the green of the asparagus is quite appetizing, isn't it?

Many people may remember their hometown dining tables with the flavorful 'stewed butterbur.' The bitter taste and texture evoke a sense of nostalgia, don't they? Even if it's not something you particularly love, it has a way of bringing tears to your eyes...

The bitterness is slightly reduced by stir-frying the Welsh onion, making this dish a perfect accompaniment to rice, as the oil, richness, and broth blend together beautifully.

Pot-au-feu means 'pot on the fire' in French, and it is similar to 'oden' in Japan. The flavors of the broth and vegetables spread in your mouth, evoking memories of a happy home.

The giant Pacific octopus is the largest octopus in the world. Its meat, which swims gracefully in northern seas, is substantial and has a rich umami flavor, making it deeply flavorful. It's a delicacy that brings happiness when you take a bite!

The texture of udo and the bitterness of Welsh onion intertwine with the assertiveness of the vinegar miso. This harmony makes it a dish that goes well with rice. Welsh onion is also known as Spring onion overseas.

Oden is an essential dish for winter in Japan. While it varies from region to region, it warms both the stomach and the heart no matter where you eat it. 'What ingredients do you like?' This is where the conversation about salmon begins!

Winter is the delicious season for root vegetables, and gobo (burdock root) is a vegetable unique to Japan. Kinpira Gobo is a representative dish made with it. You can fully enjoy its crunchiness and umami.

One of the winter dining table traditions in Japan, made by soaking dried radish, carrots, and herring roe in vinegar. Its texture and unchanged flavor add an accent to winter meals.

There are various tofu dishes, but combining it with meat gives a sense of power. This dish can be enjoyed like having sukiyaki. The bitterness of the shungiku (Japanese chrysanthemum) is well-balanced and pairs well with any type of alcohol.

The origin of cabbage rolls is said to be Russia. However, in Japan, this dish is a classic home-cooked meal that requires a bit of effort. Here, it has a light and Japanese flavor that is more appealing than the Western version, and it brings a smile when paired with rice.

Shungiku, which is essential for hot pot from autumn to winter, may have been disliked for its bitterness in childhood, but as one becomes familiar with the taste of alcohol, the depth of flavor can become addictive. Even when surrounded by various textures in the white sesame salad, shungiku asserts itself. A dish that allows you to enjoy the season comfortably.

A soul food that warms up winter in Japan, with generous chunks of ingredients and the rich flavor of pork, perfect for the freezing nights in the city. Pork miso soup provides the power for tomorrow.

"Mottenohoka" refers to edible chrysanthemums. The origin of the name comes from the phrase 'It is unthinkable to eat the flower of the Emperor's crest.' Its aroma evokes a sense of the season. It also has a crunchy texture and a refreshing mouthfeel.

When you think of 'Hozuki', many may recall the summer traditions and the challenge of making its fruit rattle. However, what we have here is 'edible Hozuki', which offers a mysterious texture and unique aroma, embodying the elegance of Japanese fruits.

Tamago Yaki seems easy to make, but it is a deep dish that requires skill. The appearance of its cut reveals its deliciousness, and the balance of the dashi is crucial. Careful preparation will remind you of your distant hometown.

Pickling at home is fundamental, and with that, the flavor expresses individuality. The fresh small eggplants from Niigata have an appealing texture. It's a magical item that makes you want to eat more rice.