Rice
We use Koshihikari, the popular rice brand in Japan.
In addition, we use organic Koshihikari grown by the eco-farmer Mr.Hasegawa.
Sushi had been popular, but not the choice for a souvenir because of perishability.
However, our passion that more people can bring sushi to their home led us to inventing long-life sushi, which can be preserved up to 90 days at room tenperature.
High pressure disinfection technology made sushi to be in antiseptic condition, and therefore can be preserved up to 90 days at room temperature.
We use Koshihikari, the popular rice brand in Japan.
In addition, we use organic Koshihikari grown by the eco-farmer Mr.Hasegawa.
It is said that good soft water is essential to good vinegar.
Soft-and-tasty water of 16℃, having been poring out at a well since edo period, is drawn to the brewery to brew high quality vinegar.
We first steam eal in order to make the meat soft, then broil it.
We use salted mackerel on pink and sweet-tasted fish flakes and shredded omelette as a toppinng.
In Japan,vinegar rice is usually not the choice for "eel donburi" (a bowl of broiled eel on cooked rice), however, we adopt vinegar rice and invented the special sauce for Ninja Sushi.
"Chirashi" originally means scattered, served on bowls with toppings. Our Chirashi contains rice, salted mackerel, flaked fish, and shredded omelette.
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