Ingredients
食材介紹
Our Care in Every Detail, Begins with Ingredients.
After removing 53% of the outer skin and trimming of the tongue, the beef tongue is further divided into three sections - Akami (tip), Deluxe (center), and Premium (root) too achieve the perfect ratio of thin-sliced to thick-sliced portions.
COURSE CONTENTS
What's Included
Every set meal comes with barley rice, oxtail soup, our signature grated Japanese yam, pickled Chinese cabbage, green chili pepper Nanbanzuke, and five condiments.
Side dishes
- Barley and Rice: Available in Small, Medium, or Large.
- Soup: A rich oxtail soup naturally packed with collagen and amino acids.
- Grated Japanese Yam: Our signature grated Japanese yam is mixed with kombu and bonito broth, and rich in digestive enzymes which facilitates digestion.
- Green Chili Pepper Nanbanzuke: A specialty from Japan's Tohoku region, combining green chili peppers with two kinds of Japanese miso for a perfect balance of sweetness and spice.
- Condiment: Pickled Chinese Cabbage
- Sauce: Wasabi, Greek Lemon Salt, Yuzu Kosho,Salted Spring Onion Sauce and Shichimi Sauce.
Classic Combination
Barley and Rice
Barley mixed with Rice has 8 times more dietary fiber than rice. Full of calcium and potassium which helps to maintain the bone structure and electrolyte balance
Oxtail Soup
Oxtail is rich in collagen, amino acids, and the natural umami flavor of beef bones. It has a rich aroma and is warm and nutricious.
Grated Japanese Yam
Rich in digestive enzymes and amylase, facilitate digestion and amylolysis. Mixing with a broth of kelp and bonito flakes, multiple minerals and vitamins which are nutritional suppliments and helps with physical strength.
Green Chili Pepper Nanbanzuke
A local specialty of Northeastern region of Japan. A condiment which green chili pepper are pickled with 2 types of Japanese Miso.
Sauce introductions
Wasabi
Mild and non-pungent Japanese wasabi which blends with the fat of beef tongues to bring out a sweet flavor.
Greek Lemon Salt
Greek flaky salt and lemon zest, it has a light and tangy aroma with a hint of saltiness.
Yuzu Kosho
A classic condiment from Kyushu, Japan, made by fermenting green chili peppers and yuzu peel, with a fresh and spicy aroma.
Salted Spring Onion Sauce
A sauce made specially with green onion and chopped onion, gently tossed with oil at a low temperature. It has a sweet and mellow onion aroma.
Shichimi Sauce
A fermented sauce that is made by shichimi powder with several other spices. It is a sophisticated condiment with a tingling spicy aftertaste.