TOPPING TENKASU KOTSUBU(1 KG)OTAFUKU *6

MASSA DE ALGA SHIRATAKI, KURO(200 G) MORICON *40

PASTA DE AMEIXA NERI UME(1,1 KG)KANEKU *8

PASTA DE TRUFA (500 G)CASELLA NEGRINI *6

ALGA TORORO KONBU (12 G)*8/20

FOLHA DE SOJA SESAMO (20 H, 115 G) RYUSHOBO *30

TEMPERO AJINOMOTO (454 GR) *20

MASSA DE ALGA SHIRATAKI (200 G)MORICON *40

SUMO YUZU SHIBORI 100% (1800 ML) BAJIMURA *6

SNACK WASABI GREEN PEAS(100 G)MISHIMA *2/6

TOPPING MASAGO ARARE (300 G) *12/2

PASTA MISO VERMELHA (1 KG) HANAMARUKI

FIGADO DE TAMBORIL ANKOU NO KIMO (120 G)PORTO MUINOS *20

PAPEL DE ARROZ 340 G 22 CM BAMBU VERDE *44

ALGA YAKINORI GOLD "A"(10 FOLHAS) *30/10 YA

TOPPING YUZU KOSHO FURIKAKE(500 G)URASHIMA *10

KOSHI AN(300 G)*10