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Kadoya Matsuyama Airport Store
かどや 松山空港店
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Japan Valutazioni degli utenti3.52(1risultati)Recensioni
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Fresh sea bream sashimi is mixed with a special broth containing raw egg and served over warm rice with condiments. It is said to have originated from the Iyo navy eating it on board their ships.
A simple and homely dish where shredded grilled fish is mixed with barley miso and broth to create a rich sauce that is poured over barley rice.
This is a meal set where you can enjoy both 'Uwajima Tai Meshi' and 'Satsuma' with the same flavor.
This is a meal set that includes 'Uwajima Tai Meshi' and three local dishes from Uwajima.
This is a meal set that includes a small box featuring 'Satsuma Meshi' and three local dishes from Uwajima.
Made by grinding only 'Harambo' caught in the Uwa Sea and deep-frying it.
This is sushi made with small fish marinated in vinegar, seasoned with sweet vinegar and served with okara.
A dish that resembles 'fukumen' made with finely sliced konjac simmered in a flavorful broth, topped with ground meat, mandarin orange peel, green onions, and other ingredients. It is also served at celebratory occasions in the local area.
Boiled shirasu from Sadamisaki, Ehime Prefecture, prepared in a large pot.
Not too sweet, with a refreshing aftertaste! Recommended as a palate cleanser after meals. We have been making it by hand since 1965.
Moderately sweet with a refreshing aftertaste! Recommended as a palate cleanser after meals.
Commonly known as... Botchan Beer, a smooth type with a crisp finish. Enjoy the fruity aroma.
Commonly known as Madonna Beer, it uses plenty of caramel malt. A beer with a deep color and a hint of sweetness.
Green label pressed sake, Junmai Ginjo from Saijo 'Ichizuchi Brewery'. Recommended as a food pairing sake with a modest and gentle flavor.
A dry sake from Shida Sake Brewery in Tōon, Shizugawa, enhancing the flavors of the accompanying dishes.
A luxurious and elegant taste made from Yamada Nishiki rice milled to 40% at Nishimoto Sake Brewery in Uwajima, Mikame Town, using Daiginjo sake.
A crisp sake from Uwajima, Matsumae Town, produced by Masaki Masamitsu Brewery, where fragrance and umami spread within a refreshing taste.
Mixed with rich mandarin orange juice directly delivered from farmers in the Nanyo region.
Uses naked barley produced in Ehime Prefecture. You can feel a gentle sweetness amidst the rich depth and roasted aroma.
Made with 100% local chestnuts, blended with rice shochu. It features a subtle aroma and sweetness of chestnuts, resulting in a gentle-tasting shochu.
This shochu is primarily made from potatoes harvested in spring from the terraced fields of Uwajima and Yuzumizuhira.
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