Isukura

A specialty item directly delivered from a Kumamoto horse meat specialty store.

A familiar fish in northern Japan. Similar to kisu, similar to urume.

Ise-Shima dried small shrimp sautéed in sake

Round dried cuttlefish with liver

Seasoned simply with coarse salt only

A specialty dish that is an adaptation of Okinawan cuisine 'Tebichi', braised for half a day with awamori and black sugar

Seasonal vegetables pickled in a bed of bran that has been passed down for over half a century from my grandmother's generation.

For those who want to enjoy drinking while eating plenty of vegetables

Respecting the flavors of the ingredients

Handmade salted fish using natural sweetfish

One of Japan's three major delicacies (this season's batch sold out in July). It is up to personal preference, but now, after aging for six months, it is said to be at its best for consumption at the end of the year.

Simple with only green onions and sakura shrimp

Grilled three times by grandma with soy sauce, excellent aroma