HAKKO

Dried sardine sheet topped with cream cheese

Quail egg marinated in ginger, miso.

Ume potato salad

egetables marinated in Shio koji(SHIO KOJI in a traditional Japanese condiment made from fermented rice Koji and salt)

Locally produced shiitake mushroom topped with parma ham

Steamed meat dumping with miso.

Japanese rolled omelette with cheese and Nozawana.

Boiled gyoza with sake lees.sake lees is the leftover bits from the sake making process.

Mushroom and green onion pizza.

Caesar salad topped with prosciutto and dressing made with mayonnaise and locally produced miso.

Caesar salad topped with prosciutto and dressing made with mayonnaise and locally produced miso.

Japanese style fried chicken, which marinated in salt koji.

Local pork marinated in sake lees.sake lees is the leftover bits from the sake making process.

Grilled Hokke fish with lemon.Hokkefish(okhotsk atka mackerel) marinated in salt koji.

Hakko curry that changes from day to day.

rice from Nagano prefecture.

Pork miso soup.