Omusubi-dokoro Morimori

Only rich egg yolks from "Kimitsu eggs" raised in the enriched natural environment of Kimitsu City, Chiba Prefecture, are used and marinated in "Kurosawa soy sauce" produced in Ibaraki. The mild and mellow soy sauce brings out the rich egg yolk flavor.

Large-size fatty mackerel is prepared while it is still freshly grilled. Adding a special mayonnaise with more egg yolk and chopped wasabi stem gives it a crunchy texture. It is an exquisite item characterized by the fresh flavor of sharp wasabi.

Luxurious rice ball made of specially selected sweet sujiko (salmon roe) directly from Hokkaido and freshly grilled salmon, loosened and mixed in moderation. The rich flavor of the salmon and sujiko that fills the mouth from the first bite is perfectly combined with the softly loosened rice.

This is a masterpiece made using only the rich egg yolks from "Kimitsu eggs" raised in the natural environment of Kimitsu City, Chiba Prefecture, and soaked in "Kurosawa soy sauce" from Ibaraki Prefecture. The rounded, mellow soy sauce brings out the characteristics of the rich egg yolk.

Large, oily mackerel is prepared while it is still freshly grilled. This excellent dish is characterized by its crunchy texture and the refreshing, tangy flavor of wasabi, thanks to the addition of a special mayonnaise made with lots of egg yolk and chopped wasabi stems.

A luxurious rice ball made by shredding specially selected sweet sujiko and freshly grilled salmon delivered directly from Hokkaido and mixing them together in just the right amount. The rich flavor of the salmon and sujiko fills your mouth from the first bite, and is captured by the soft, melting rice.