flavor	chirashi sushi
brand	Ginza Rokusantei
Allergy information	wheat, egg
package weight	0.53 kilograms
number of units	2 bags
number of products	2

Ingredients: [Ingredients for chirashizushi] Vegetables (lotus root, carrot, butterbur), konnyaku, maitake mushrooms, omelet (chicken egg, sugar, brewed vinegar, salt, edible oil), sugar, fried tofu, sake, mirin, soy sauce, kelp extract , dried bonito stock, bonito stock, shiitake mushroom extract, salt/acidulant, modified starch, coloring (gardenia, carotenoid), alcohol, (contains wheat, eggs, and soybeans) [Sushi vinegar] sugar, rice vinegar, Brewed vinegar, salt [Chopped seaweed] Dried seaweed Product size (height x depth x width): 4cm x 17cm x 22cm
Country of Origin: Japan

Raw materials/ingredients

[Ingredients for chirashizushi] Vegetables (lotus root, carrot, butterbur), konnyaku, maitake mushrooms, omelet (chicken egg, sugar, brewed vinegar, salt, edible oil), sugar, fried tofu, sake, mirin, soy sauce, kombu extract, bonito Karebushi stock, bonito stock, shiitake mushroom extract, salt/acidulant, modified starch, coloring (gardenia, carotenoid), alcohol, (contains wheat, eggs, and soybeans) [Sushi vinegar] sugar, rice vinegar, brewed vinegar , salt [chopped seaweed] dried seaweed

how to use

What to prepare Rice 2 go = 660 g of slightly hard-cooked rice (The approximate amount of water for delicious rice is about 90% of the amount of white rice cooked in 2 go.) 1. Place 660 g (2 go) of freshly cooked rice in a large bowl. Put it in a bowl and pour the sushi vinegar over it while it is still warm. Adjust the amount of vinegar to your liking. 2. While fanning with a paper fan, etc., mix quickly and cool well. 3. Add the ingredients and mix evenly. Please put the liquid in the "instrument" together. 4. Arrange on your favorite plate and sprinkle with the attached "chopped seaweed" to finish.

Caution (Disclaimer) > Please read

● Thread-like thing in "ingredients" is fibrous of Japanese butterbur. ●Please use up after opening. ●Be careful not to cut your hands with the edge of the bag.

We strive to provide accurate product information, but on rare occasions manufacturers change ingredients without prior notice. Therefore, the actual product may differ from the description on the website, so please be sure to check the product label and precautions before use. In addition, the place of origin of fresh foods such as vegetables and fruits may change depending on the season and production conditions. The image is an image. Please note that the actual product and packaging may differ. Consume fresh foods such as vegetables, fruits, meat, and fish as soon as possible after purchase.

Note : The product information on this site is for your reference in selecting products and is not intended to replace the opinions of doctors, pharmacists and other qualified professionals. Before use, be sure to check the product label and precautions that you receive. This product information cannot be used for self-diagnosis to cure illness. If you have allergies or are pregnant, please consult your doctor before purchasing.

Product introduction

We offer "special sushi vinegar" blended with red vinegar in a bag separate from the ingredients. Only domestically produced ingredients are used, and the ingredients such as dried dried bonito stock from Makurazaki are carefully selected to create a rich flavor. No chemical seasonings used. 2 to 3 servings for 2 go.

Raw materials/ingredients

[Ingredients for chirashizushi] Vegetables (lotus root, carrot, butterbur), konnyaku, maitake mushrooms, omelet (chicken egg, sugar, brewed vinegar, salt, edible oil), sugar, fried tofu, sake, mirin, soy sauce, kombu extract, bonito Karebushi stock, bonito stock, shiitake mushroom extract, salt/acidulant, modified starch, coloring (gardenia, carotenoid), alcohol, (contains wheat, eggs, and soybeans) [Sushi vinegar] sugar, rice vinegar, brewed vinegar , salt [chopped seaweed] dried seaweed

how to use

What to prepare Rice 2 go = 660 g of slightly hard-cooked rice (The approximate amount of water for delicious rice is about 90% of the amount of white rice cooked in 2 go.) 1. Place 660 g (2 go) of freshly cooked rice in a large bowl. Put it in a bowl and pour the sushi vinegar over it while it is still warm. Adjust the amount of vinegar to your liking. 2. While fanning with a paper fan, etc., mix quickly and cool well. 3. Add the ingredients and mix evenly. Please put the liquid in the "instrument" together. 4. Arrange on your favorite plate and sprinkle with the attached "chopped seaweed" to finish.

Note (Disclaimer) > Please read

● Thread-like thing in "ingredients" is fibrous of Japanese butterbur. ●Please use up after opening. ●Be careful not to cut your hands on the edge of the bag.

brand	Ginza Rokusantei
packing size	21.5 x 18 x 6.9cm; 530g
Maker	Otsuka Foods
Country of Origin	Japan
raw materials	[Ingredients for chirashizushi] Vegetables (lotus root, carrot, butterbur), konnyaku, maitake mushrooms, omelet (chicken egg, sugar, brewed vinegar, salt, edible oil), sugar, fried tofu, sake, mirin, soy sauce, kombu extract, bonito Karebushi stock, bonito stock, shiitake mushroom extract, salt/acidulant, modified starch, coloring (gardenia, carotenoid), alcohol, (contains wheat, eggs, and soybeans) [Sushi vinegar] sugar, rice vinegar, brewed vinegar , salt [chopped seaweed] dried seaweed
Product weight	530 grams

Ginza Rokusantei. Enjoy the taste of a Japanese restaurant at home.

If you compromise

The name of Ginza Rokusantei cannot be used.

Ginza Rokusantei

My obsession with Japanese food.

In the Japanese rice series with the name,

Pursuing new flavors while cherishing tradition,

my thoughts are alive

Dojo Rokusaburo

Gomoku chirashi sushi at a Japanese restaurant

Gomoku Chirashi Sushi from Ginza's famous restaurant "Ginza Rokusantei", which was created by Rokusaburo Dojo, offers "special sushi vinegar" blended with red vinegar in a bag separate from the ingredients. Putting the sushi vinegar in a separate bag brings out the flavor of the ingredients even more. We use only domestically produced ingredients, such as dried dried bonito stock from Makurazaki, to create a rich flavor.

Gomoku Kamameshi at a Japanese restaurant

Ginza Rokusantei is a famous restaurant in Ginza designed by Rokusaburo Dojo. Here, every day, we spare no effort in preparing the dashi stock. The restaurant's Gomoku Kamameshi is prepared with a bag separate from the ingredients, which is carefully made from Rishiri kelp and Makurazaki dried bonito flakes. Please enjoy the harmony of the umami of the dashi stock and the domestic ingredients.

Chicken burdock boiled rice at a Japanese restaurant

Ginza Rokusantei is a famous restaurant in Ginza designed by Rokusaburo Dojo. Here, every day, we spare no effort in preparing the dashi stock. The restaurant's chicken burdock kamameshi is prepared in a bag separate from the ingredients, with "special dashi" carefully made from Rishiri kelp and Makurazaki katsuobushi. Please enjoy the harmony of the umami of the dashi stock and the domestic ingredients.

Oyakodon at a Japanese restaurant

Ginza Rokusantei is a famous restaurant in Ginza designed by Rokusaburo Dojo. The oyakodon at the restaurant is made with domestic young chicken marinated in a special shio-koji (malted rice) and domestic onions, seasoned with dried bonito from Makurazaki and Hokkaido makombu extract, and finished with a fluffy egg. Yuzu juice from seedlings produced in Tokushima Prefecture is added as a secret ingredient.

Japanese restaurant meal curry

Ginza Rokusantei is a famous restaurant in Ginza designed by Rokusaburo Dojo. The restaurant's curry is a Japanese-style curry made with domestically produced onions, potatoes, and carrots, special curry powder, chicken stock, and a secret ingredient, fish sauce. It's also delicious over udon noodles.

Commitment of Ginza Rokusantei

"Dashi" unique to Japanese restaurants. Rishiri kombu and Makurazaki katsuobushi are carefully extracted from Bushi to create a special dashi stock. The "dashi" that conveys the handiwork of the restaurant, which takes time and effort, enhances the taste of the ingredients.	Discerning sushi vinegar. "Special sushi vinegar" blended with red vinegar. Red vinegar, another name for kashiwa vinegar, is a vinegar with a deep flavor. When it comes to Edomae vinegar, it is red vinegar.	"Dashi" with outstanding flavor. "Kodawari no Dashi" is carefully made from ingredients such as dried bonito from Makurazaki and Makonbu from Hokkaido. The "dashi" that conveys the handiwork of the restaurant, which takes time and effort, enhances the taste of the ingredients.	The decisive factor is "chicken stock". “Dashi” is especially important in the flavor of Japanese cuisine. The gentle taste of the "chicken stock", which conveys the handiwork of a restaurant that takes time and effort, enhances the taste of the ingredients.