A hot pot soup inspired by the tomato-based clam chowder loved in Manhattan, New York. The broth is infused with the savory depth of tomatoes and clams, with an elegant touch of truffle adding a distinctive aroma and flavor.

Chicken Ramen Black is a bold twist on the classic Chicken Ramen. By adding the included seasoning powder, the soup turns jet black and delivers a spicy curry flavor enhanced with 19 different spices.

These cream sandwich biscuits feature light, crispy biscuits made with aromatic whole wheat flour, layered with smooth and creamy condensed milk filling. The delightful crunch of a cracker meets the comforting taste of a biscuit for a perfectly balanced treat.

A new white dashi that broadens your cooking possibilities. It brings together the delicate umami of clam and the rich, full-bodied flavor of scallop, blended with light-colored soy sauce made from domestically grown whole soybeans for a refined, well-balanced taste.

A squid ink pasta sauce from the “Yoyaku de Ippai no Mise THE PREMIUM” series, supervised by Chef Tsutomu Ochiai of Ginza’s renowned Italian restaurant “La Bettola.” Made with squid ink and diced squid, this sauce highlights the deep umami and rich flavor of squid.