Orihara Shoten

Seasoned bamboo shoots, typically lacto-fermented and dried before being rehydrated and seasoned. They have a tender crunch and a savory, slightly sweet flavor. A classic topping for ramen or a standalone snack with beer.

Thinly sliced raw onions, often soaked in water to remove pungency. Crisp and refreshing, usually served with a light dressing or bonito flakes. A palate cleanser or simple side.

Blocks of cream cheese marinated in miso paste. The cheese absorbs the savory, salty umami of the miso, creating a rich, dense texture similar to foie gras or aged cheese. Excellent with sake.

Freshwater clams simmered in soy sauce, ginger, and sugar until the liquid reduces. The flavor is intensely savory and sweet with a warming ginger kick. Chewy texture, great with rice or alcohol.

Cream cheese topped with 'shutou' (fermented bonito innards). A bold contrast between the smooth, mild dairy and the salty, funky, intense seafood flavor of the fermented guts. A sophisticated snack for drinking.

Japanese-style mashed potato salad. Creamy and partially mashed with ingredients like cucumber, carrot, onion, and ham/bacon mixed in. Seasoned with Japanese mayonnaise for a rich, tangy flavor.

Raw chopped octopus marinated in a wasabi-based sauce. Slimy and chewy texture with a sharp nasal kick from the wasabi. A popular izakaya staple.

Crisp daikon radish slices pickled with ume (Japanese plum). The flavor is tart, salty, and fruity with a satisfying crunch. Refreshing and bright.

Shredded dried squid, similar to jerky. Chewy texture with a concentrated sweet and savory seafood taste. Often enjoyed as a snack with beer.

Squid meat fermented in its own salted innards. It has a slimy texture and an extremely strong, salty, and funky ocean flavor. An acquired taste that pairs perfectly with dry sake.

Deep-fried fish cake from Kagoshima. Made from minced fish surimi, often mixed with vegetables. The exterior is golden brown, while the inside is springy and savory-sweet.

Small willow leaf fish grilled whole. They are typically full of roe (eggs), providing a grainy texture inside the savory, crispy skin. The entire fish, including head and bones, is edible.

Semi-dried round herring (sardines), grilled until fragrant. They have a slightly bitter head and entrails which adds depth to the savory flesh. A traditional drinking snack.

Bamboo shoots simmered in dashi, soy sauce, and mirin, then tossed with bonito flakes (katsuobushi). The bamboo is crunchy yet tender, absorbing the smoky, savory flavors of the bonito.

A chef's selection of 5 different oden items served in dashi broth. Provides a variety of textures and flavors in a warm, comforting soup.

Thick slice of Japanese white radish, simmered until translucent and very soft. It absorbs the broth fully, becoming juicy and flavorful.

A fluffy, white, triangular fish cake made from surimi and mountain yam. It has a marshmallow-like airy texture that soaks up the broth.

Fried fish cake cylinder wrapped around a piece of burdock root (gobo). The fish cake is chewy while the burdock adds an earthy flavor and crunch.

Hard-boiled egg simmered in the dashi broth. The white becomes firm and savory, while the yolk adds richness.

A firm jelly made from konjac yam. It has a distinct bouncy, rubbery texture and is very low in calories. Absorbs the surface flavor of the broth.

Thick blocks of tofu that have been deep-fried. The outer skin is savory and slightly chewy, while the inside remains soft and silky.

Tubular fish cake with a browned, grilled skin. Chewy and savory.

Minced pork meatball wrapped in cabbage leaves and simmered. The cabbage becomes soft and sweet, complementing the savory meat filling.

Extra portion of the savory dashi broth used to simmer the oden.

Japanese pickled scallions/shallots. They are crisp, sweet, and vinegary. Often served as a garnish or palate cleanser to cut through rich flavors.

Grated daikon radish topped with seasoned enoki mushrooms (nametake). A refreshing, slippery, and light appetizer with mild soy flavor.

Assortment of roasted nuts. Crunchy and salty snack.

Pounded burdock root dressed with sesame and vinegar. It has a distinct earthy flavor and a firm, fibrous crunch. Nutty and savory.

Spicy fermented cabbage. Crunchy, tangy, and packed with garlic and chili heat. A Korean staple commonly served in Japanese izakayas.

An assortment of pickled vegetables. Provides a mix of sour, salty, and sweet flavors with crunchy textures.

Young soybeans in the pod, boiled and lightly salted. Pop the beans out of the pod to eat. A simple, nutty, and healthy snack.

Fresh, crisp cucumber sticks served with moromi miso (a chunky, savory, slightly sweet fermented soybean paste) for dipping.

Pickled plums known for their intense sour and salty flavor. Soft and fleshy texture. Often eaten in small bits as a palate cleanser or with rice.

Cucumber chunks marinated in a spicy and savory sauce, often with sesame oil and chili. Crunchy and refreshing with a bit of heat.

Cured mackerel that has been smoked. The fish is oily and rich, with a sour tang from vinegar and a deep smoky aroma. Served sliced.

Sliced beef tongue that has been smoked. It offers a unique texture that is both tender and slightly chewy, with a rich, savory beef flavor enhanced by smoke.

A specialty from Akita prefecture featuring smoked takuan (pickled radish) paired with cream cheese. The crunchy, smoky pickle contrasts perfectly with the smooth, mild cheese.

Slices of cured and smoked salmon. Silky texture with a rich, oily mouthfeel and distinct wood-smoke flavor.

Shark or chicken cartilage mixed with sour plum paste (ume). It has a unique crunchy texture and a tart, refreshing flavor. A popular delicacy for sipping sake.

Dried skate or stingray fin, lightly grilled. It is sweet and savory (like jerky) with a chewy texture. Often served with mayonnaise and chili powder.

Strips of salmon that have been salted and dried until hard, like jerky. Very chewy with concentrated salmon flavor and high salt content. Perfect for chewing slowly with drinks.

Baby sardines pressed into a thin, paper-like sheet and dried. Lightly grilled until crisp. It tastes like a savory, calcium-rich cracker.

Japanese mixed rice steamed with soy sauce, dashi, and ingredients like chicken, root vegetables, and mushrooms. The rice absorbs the savory flavors, making it a comforting and filling dish.

Traditional miso soup containing 'aosa' (sea lettuce), a type of fragrant green seaweed. The seaweed adds a distinct ocean aroma to the savory soybean broth.

Chilled buckwheat noodles served on a bamboo tray (zaru). Dipped into a savory soy-based sauce (tsuyu) before eating. Refreshing and smooth texture.