Kinagaya

A soy sauce with a unique flavor of seaweed from the Kishu Tanabe Bay, resembling large young leaves, and the freshest shirasu from the Yuya fishing port, the best catch in the prefecture, with a commitment to soy sauce origin.

Yuya-san whitebait dried with daikon radish

A miso dip with plenty of vegetables made in each household.

A well-known Shojin cuisine with delicious wasabi paste that is also tasty when fried.

Chicken eggs fed with feed containing Kishu plum vinegar extract.

A unique Kishu-style steamed fish cake with a tender and elastic texture.

Minced surimi with swordfish bones from the Arita region.

Kishu Akadori Karaage is made from a breed of chicken that is raised in a natural environment for 70-80 days, allowing the flavors to mature (usually 50-60 days).

The fish with the largest catch in Kansai, the bones have been removed for peace of mind.

Very healthy soba seed croquette with yuba skin as coating.

The original vegetarian dish, but it contains dashi broth.

Kue and others (starting from 1800 yen)

Himechi dried from Kishu Yuasa

Dried Aji fish from Kishu Yuasa

Dried cutlassfish from Kishu Yuasa

Dried Managatsuo fish from Kishu Yuasa

Red-footed lobster, also known as bear shrimp, with a chewy sweet taste.

Tuna spare ribs from Kishu Katsuura

Kishu Red Chicken Breast

Umeboshi pickles made at the shop owner's home.

We boil the Shirasu with the shop owner's own Sansho at home.

The buckwheat flour is domestically produced.