Features
■Thought to fish
Fish I am buying at Tsukiji. Oma of bluefin tuna,Doederleinia berycoides of near the sea,Kichiji of near the sea,True octopus of near the sea etc
■Thought to soup stock
In a little salt to the soup stock of been Rishiri kelp and bonito, dried flesh of bonitos aged in Koji fungus of environment, I have to cherish the seasoning of Japanese food.
Japan's own natural seasonings, I pull out the flavor in such soy sauce, sake, mirin, miso.
■Thought to salt
The grilled fish of WAGOKORO-GINSUI, I am a blend of three types of salt. Among the many years of experience, it is the result of the trial and error rate.
■Thought to four seasons
In Japan, there is a spring, summer, autumn, winter seasons, there is a seasonal ingredients of each season.
I will cherish the seasonal ingredients.
■Thought to alcoholic drinks
Please enjoy the sake and shochu, such as Japan's own alcoholic drinks such as junmaisyu and jouzousyu.
■Thought to rice
In my shop, we are asked to send in rice for each order to "Ayahime" of Hokkaido. There is this rice a little yellowish, but in low-amylose rice, it is very glutinous the rice.
