Towa
A contemporary Kaiseki restaurant by cooking umami, using traditional Japanese cooking methods.
KOJI SEASONING MENU
Wagyu Donabe : Traditionally cooked rice pot with diced A5 wagyu, myoga ginger, and scallions
The rice used in the Japanese beef hot pot is Tsuyahime from Yamagata Prefecture, the wagyu is Miyazaki wagyu, Myoga ginger is from Kochi Prefecture, and the bonito flakes and kombu used in the broth are all sourced from Japan.
JAPANESE FERMENTED SEASONINGS USED IN THIS DISH
Soy sauce
JAPANESE INGREDIENTS USED IN THIS DISH
A5 Miyazaki Japanese Wagyu, Rice, Myoga ginger
CHEF
Masaya Shirai
CHEF’S COMMENTS
Miso, soy sauce, vinegar, mirin, sake—all of these are fermented foods essential to Japanese cuisine, containing umami components such as glutamic acid and inosinic acid found in bonito flakes.
There are various advantages to consuming fermented foods simultaneously, as it allows for the intake of a variety of nutrients. In particular, Japanese cuisine often incorporates a combination of fermented seasonings, which not only contributes to health but also inspires a desire to promote fermented foods to people overseas.