MEAT FREE * NON-HALAL*
Urchin & Soy Milk EXP:4 APRIL 2023
Kimchi EXP: 21 JUNE 2023
Spicy Kimchi EXP: 11 JUNE 2023
Miso Kimchi EXP: 31 MARCH 2023
Crab Miso EXP: 28 MARCH 2023
ShellFish & Yuzu EXP: 30 SEP 2023
Chicken EXP: 13 MARCH 2023
Spicy Red Hot Pot EXP:
Mixed stock of bonito, sea bream, kelp and shrimp with a bit, of rice wine makes savory flavour.
Urchin & Soy Milk
Luxury hot pot soup base, into mellow flavour of sea urchin,
blended Hokkaido made gouda cheese and soy milk.
Daisho "Kimchi hot pot soup that eats a lot of vegetables" is made by adding gochujang, doubanjiang, and miso to the taste of chicken and seafood to bring out the original taste of vegetables, and finish it with sesame oil. Also, vegetables are the leading role in the hot pot soup.
Japanese hot pot broth with kimchi soup base has an umami soy sauce, sour and spicy kimchi, sweet and savory gochujang red chili paste, salty tobanjan spicy bean paste and other spices.
A mild spicy hot pot soup made from rice miso, moromi miso, and bean miso with the richness of gochujang. Garlic and sesame oil are added to create a rich flavor.
Luxury hot pot soup base, into rich sweet flavour of crab dashi,
blended mild flavour of Saikyo miso.
ShellFish & Yuzu
3 Types of shellfish and yuzu hot pot soup base
Luxury hot pot soup base blended extracts of clam,
scallop and oyster,accented with Okinawa made baked salt and refresh flavour from Kyushu made Yuzu.
Dashi & soy sauce based soup enriched by bonito
of rice wine make savoury flavour. and kelp. Perfect for chicken and leek
Spicy Red Hot Pot
A hot pot soup made with sanon tou and honey, with the rich flavor of doubanjiang and gochujang, the spicy spiciness of red pepper and the umami of fishing soup, dried bonito, and kelp.