Ookamado Meshi Torafuku Yokohama Joyous Ten

Rich clear water flowing through mountainous areas. Nutrient-rich soil without volcanic ash accumulation. A climate with high temperatures and humidity, and significant temperature differences between day and night. Throughout the year, people lovingly tend to the rice with great care. This is the carefully selected rice from Nagaoka City, Niigata Prefecture, where all the conditions for growing delicious rice are met. Freshly milled original rice from Torafuku is delivered daily from contracted stores. Please enjoy the slightly sweet taste and aroma, the fluffy softness, and the high-quality stickiness.

I want to be particular about delicious rice. In that case, it is best to cook it in a stone oven. Using a large oven that can hold 150 kilograms, I slowly cook 2 shō of rice with the heat of 3 shō. This is the trick to cooking rice fluffy without crushing the grains. Additionally, the iron content from the iron pot combines with the umami components of the rice, bringing out a nostalgic flavor of rice.

Rice cooking involves three stages: boiling, steaming, and baking. The initial slow heating is to gelatinize the starch inside the rice grains. After that, the temperature is raised quickly to a medium level. If this medium level is weak, gaps will form between the rice grains, and the rice will not be fluffy. Next is the steaming stage. A highly insulated pot envelops the rice and steams it thoroughly over a bed of embers. Finally, there is the baking stage. In the past, straw was added to increase the heat. The result is fragrant rice with a slightly charred edge.

Using Torafuku's original blend of rice. This is a carefully prepared rice cooked in Torafuku's pride, the 'Large Kamado', using freshly milled rice. You can choose from white rice, mixed grain rice, or seasonal cooked rice.

This is a set of freshly cooked rice from a large pot, three seasonal small dishes, and miso soup. It can be combined with individual dishes to make a full meal.

This is a tamagoyaki made with carefully selected eggs and dashi.

This is a dish topped generously with grated daikon radish on deep-fried tofu.

Grilled satsuma age that is fragrant and charred. Simply served with grated ginger and soy sauce.

A macaroni salad filled with plenty of cucumber. The flavor of yuzu pepper adds an accent.

A Japanese-style salad topped with marinated fresh tuna and seasonal vegetables. Enjoy it with a soft-boiled egg and homemade wasabi dressing. Small size: 750 yen

This is chicken tatsutaage marinated slowly in Torafuku's homemade sauce.

Handmade croquette that retains the texture of chopped cabbage. It has a nostalgic flavor.

Since its establishment, it has been the number one popular dish. This is pork ginger stir-fry finished with homemade ginger sauce.

Using Ishino Miso, which has a history of over 220 years in Kyoto. Carefully marinated in a secret miso bed, the selected 'silver cod' offers a juicy and luxurious flavor.

This is grilled salmon belly carefully selected. It is a superb dish with a perfect balance of the sweetness of the fat and the saltiness.

This is grilled chicken simply seasoned with salt.

This is ice cream topped with flavorful kinako and rich black syrup.

This is handmade sweet red bean soup.