NIIGATA

Sapporo Beer Fumisokai-nishite

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This beer, sold only in Niigata, has the very distinctive flavor of fine malt, offering one a refreshing drinking experience. It complements a wide range of national cuisines, such as Japanese, Chinese and Italian.

Seishu Hakkaisan

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This sake offers a smooth, clean taste, without overpowering the flavor of accompanying food.

Echigo Beer Pilsner

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This pilsner, originally from the Czech Republic, features a malty richness and the light aroma of hops. It is made using fine pure water locally sourced in the Echigo region.   

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Sapporo Beer Fumisokai-nishite

This beer, sold only in Niigata, has the very distinctive flavor of fine malt, offering one a refreshing drinking experience. It complements a wide range of national cuisines, such as Japanese, Chinese and Italian.

main-banner.png

Seishu Hakkaisan

This sake offers a smooth, clean taste, without overpowering the flavor of accompanying food.

main-banner.png

Echigo Beer Pilsner

This pilsner, originally from the Czech Republic, features a malty richness and the light aroma of hops. It is made using fine pure water locally sourced in the Echigo region.   

Myoko Tonjiru Ramen

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Tonjiru, or pork soup, is a kind of miso soup commonly made in many homes throughout Japan. The unique marriage of tonjiru and ramen has come to be loved as a soul food by the skiers who visit the slopes in Niigata. The soup itself is created by slow cooking pork and onions to produce a subtle sweetness that is fully absorbed into the miso flavored soup.

Ojiya Hegisoba Noodles (Dried)

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Hegisoba noodles, with an over 80-year history, contain sea alga, which is an alkaline, low-calorie ingredient. It is the source of a variety of other nutritious properties, including alginic acid, vitamin K, calcium, phosphorus, and iron. The taste is further enhanced by a topping of seasonal wild vegetables and mushrooms.

Niigata Noko Miso Ramen

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This ramen contains a generous amount of Niigata’s Echigo Miso in the soup, which is a deep and salty flavored red variety. This substantial dish features a strong mix of this soup and wide noodles.

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Myoko Tonjiru Ramen

Tonjiru, or pork soup, is a kind of miso soup commonly made in many homes throughout Japan. The unique marriage of tonjiru and ramen has come to be loved as a soul food by the skiers who visit the slopes in Niigata. The soup itself is created by slow cooking pork and onions to produce a subtle sweetness that is fully absorbed into the miso flavored soup.

main-banner.png

Ojiya Hegisoba Noodles (Dried)

Hegisoba noodles, with an over 80-year history, contain sea alga, which is an alkaline, low-calorie ingredient. It is the source of a variety of other nutritious properties, including alginic acid, vitamin K, calcium, phosphorus, and iron. The taste is further enhanced by a topping of seasonal wild vegetables and mushrooms.

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Niigata Noko Miso Ramen

This ramen contains a generous amount of Niigata’s Echigo Miso in the soup, which is a deep and salty flavored red variety. This substantial dish features a strong mix of this soup and wide noodles.

Tsubame Sanjo Seabura Ramen

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This ramen was developed based on the requests of workers in Tsubame Sanjo, Niigata, which is one of the industrial areas in Japan. It features wide noodles and a soup containing a good serving of seabura, or pork back fat, to keep the soup hot. The noodles for this dish are made using a soba-making technique, which results in a true robustness, just like the folks who eat it.  

Kameda Nanban Prawns Flavor Kakinotane

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Kakinotane is a type of savory rice cracker and popular nationwide. This version, only available in Niigata, contains the flavor of sweet prawns, called Nanban Prawns in Niigata as they resemble nanban, a nickname for the red chili peppers of this region. The distinctive tastes of soy sauce and prawns are a great match.

Koshi no Murasaki

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This is a soy sauce, made with soybeans, flour and natural salt, and added to dashi, or Japanese style broth, made with carefully selected bonito flakes. The elegant taste makes for a perfect addition to a variety of dishes, including Japanese-style stews and sashimi.

main-banner.png

Tsubame Sanjo Seabura Ramen

This ramen was developed based on the requests of workers in Tsubame Sanjo, Niigata, which is one of the industrial areas in Japan. It features wide noodles and a soup containing a good serving of seabura, or pork back fat, to keep the soup hot. The noodles for this dish are made using a soba-making technique, which results in a true robustness, just like the folks who eat it.  

main-banner.png

Kameda Nanban Prawns Flavor Kakinotane

Kakinotane is a type of savory rice cracker and popular nationwide. This version, only available in Niigata, contains the flavor of sweet prawns, called Nanban Prawns in Niigata as they resemble nanban, a nickname for the red chili peppers of this region. The distinctive tastes of soy sauce and prawns are a great match.

main-banner.png

Koshi no Murasaki

This is a soy sauce, made with soybeans, flour and natural salt, and added to dashi, or Japanese style broth, made with carefully selected bonito flakes. The elegant taste makes for a perfect addition to a variety of dishes, including Japanese-style stews and sashimi.