Bento
Protein options can include (depending on availability):
Salmon, Chicken, or Tofu
Seasonal vegetables
Enzyme Brown Rice Sea Salt Onigiri (Brown Rice, Sea Salt, Adzuki Beans) or White rice with shio-koji onigiri
Miso-Marinated Eggs (Eggs, Green Onions, Garlic, Miso, Mirin, Sesame Oil)
Garlic Mushrooms with Tomato Miso Dressing (Shimeji, King Oyster Mushrooms, Garlic, Sea salt, Black pepper, Tomato, Miso, Olive Oil)
Pickled Purple Cabbage (Purple Cabbage, Apple Cider Vinegar, Rice Vinegar, White Wine Vinegar, Shio Koji)
a small desert!
Nori Bento
Enzyme Brown Rice or White rice
Served with:
Shio-koji salmon (salmon marinated in traditional Japanese fermented seasoning for natural umami)
Chikuwa and seasonal vegetables stir-fried with soy sauce koji
Tamagoyaki (Japanese-style rolled omelet)
Daikon fukujinzuke (lightly sweet and tangy pickled daikon)
Spinach dressed with shio-koji and sesame oil
Kinpira gobo (sauteed burdock root with soy sauce)
Purple cabbage pickled with vinegar and shio-koji
For vegetarian, and vegan bento orders, please contact us at least 3 days in advance.
For orders of 6 or more bento boxes, a 50% deposit and a 20% gratuity will be required.
Miso Soup
Vegan Miso Soup
Seasonal Vegetable, AGE (Deep Fried Tofu) or Tofu
TON Jiru Miso Soup (Pork and Vegetable)
Onion, Konjac, Pork, Daikon Radish, Carrot, Burdock Root, Tofu, Green Onions
Onigiri
Enzyme Brown Rice Balls (Brown Rice, Sea Salt, Adzuki Beans)
- Daily salt
- Nori(Seaweed) with Bonito and Shoyu-Koji
- Ume (Salted Sour Plum), Bonito and Shoyu-Koji
- Ume (Salted Sour Plum)
- Chicken Curry
- Mushroom curry (Veg)
- Hemp seed miso with Ume
- Tuna with shoyu koji Ume Mayo
White Rice Balls
- Daily salt
- Nori(Seaweed) with Bonito and Shoyu-Koji
- Ume (Salted Sour Plum), Bonito and Shoyu-Koji
- Ume (Salted Sour Plum)
- Chicken Curry
- Mushroom Curry(Veg)
- Hemp seed miso with Ume
- Tuna with shoyu koji Ume Mayo
Drinks Menu
- Amazake (100 cc)
- Amazake Smoothie with banana and Soymilk (250 cc)
- Amazake Smoothie with banana, cocoa, and Soymilk (250 cc)
- Homemade Kraft Cola (200 cc)
- (Ginger, Lemon, Cardamom, Clove, Coriander, Cinnamon, Lavender, Hibiscus, Rosehip, Beet sugar, Honey Kola nuts)
- Matcha Green tea shot (comes with a little sweet)
- Hoji Cha / Roast green Tea 12 oz (hot)
- Green Tea 12 oz (hot)
- Chicory Tea 12 oz (hot, Non-caffeinated)
- Ceylon cinnamon with Soy milk and Honey (Hot, Non-caffeinated) 10 oz
- Bottle of Tea (Cold)
- Bottle of Water 1000 ml
- Can of sparkling water
- Apple juice 100%
- Coconut juice
The power of enzyme brown rice
- Enzyme brown rice is produced by cooking brown rice with adzuki beans and salt under high pressure until it becomes soft, followed by a maturation process at an optimal warm temperature.
- This warming process activates enzyme that enhance the rice/s sweetness and umami, resulting in a chewier texture and richer flavor.
- Compared to white rice, enzyme brown rice offers the same calories count but significantly greater nutritional value. It contains six times more dietary fiber, as well as two to twelve more vitamins, including B vitamins (such as B1, B2, and B6) and vitamin E. In terms of minerals, it boasts 1.5 to 4 times more magnesium, potassium, iron, and zinc, contributing to better digestion, heart health, and overall nutritional benefits.
What is Koji
- Rice koji is a fermented food made by cultivating koji mold (Aspergillus oryzae) on steamed rice. Koji mold is essential for making “koji,” and its official name is Aspergillus oryzae. Koji mold not only enhances umami but also increases the amount of beneficial nutrients that we should actively incorporate into our diet.
- Many staple Japanese products, such as soy sauce, sake, miso, mirin, and bonito flakes, cannot be made without koji mold, making it indispensable to the Japanese way of life. In addition, rice koji is also used to make other nutrient-rich products, such as amazake, often referred to as a “drinkable IV drip,” and shio koji, shout koji which can be used as a seasoning.
