Established in 1965, Robataya Izakaya uses an irori(Japanese bbq pit), robata(fire-side cooking) and binchōtan(high-grade charcoal) to give you the ...

The Nama Kaki Fuga (Sashimi Grade Whole Shell Oyster) come from the Iwate Prefecture in Japan, and are plump and firm, with a succulent meat.

Our collection of Namazake. Nama, meaning "fresh" or "raw," indicates a sake has not been pasteurized, maintaining a freshness or zippiness that simply ...

It works perfectly as a marinade on fish, meat, and vegetables. Using shio koji in place of salt will bring even more flavor out of your foods, and it can also ...

Tasting Notes: Invigorating and fresh Junmai sake. Light bodied and excellent chilled. Aged for a short time unpasturized, and only pasturized before shipping ( ...

Kagiya is made using Ehime Prefecture Matsuyama Mii rice and snowmelt from the peaks of Mt. Ishizuchi, the tallest mountain in Shikoku. It is a refined and well ...

Feb 9, 2014 · Although the "product name" is nama kaki (raw oyster), the "use" is for cooking (that is, inedible raw). 「品名」は生かきですが、「用途」は加熱 ...

This light-bodied sake is aged for a short time unpasteurized and only pasteurized before shipping (namachozo), ensuring an unparalleled freshness. When served ...

Nama Hokkigai Karatsuki, or Japanese Sakhalin Surf Clams, are from Hokkaido, Japan, and are filled with a plump, juicy meat, popularly used in sushi and ...