The head chef of the restaurant is working on a "taste" that cannot be achieved by machines.
Because we want you to eat it with peace of mind every day, we do not use any chemical seasonings, preservatives, or colorants.
The head chef, who wields his skills at a restaurant in Chiba Prefecture, draws the broth himself, carefully loosens the ingredients to make the most of the flavor of the ingredients, and breathes life into each grain of rice.
A delicate firing that can never be reproduced by machine production, in which the materials harmonize with each other.
The quality of the restaurant is the same, and the ease of storage at room temperature has been realized.
It is a cup filled with the thoughts of craftsmen who prepare the mind and body from the inside out in their busy days.