| Access |
Approx. 20 minutes by car from Meishin Expressway "Ogaki IC" or Higashi-Meihan Expressway "Kuwana-higashi IC" Approx. 15 minutes walk from Yoro Railway "Komano Station" |
We also make "Kinnun oinarisan" and various other sushi dishes.
We offer freshly harvested local vegetables and freshly baked bread items.
Enjoy a free footbath in our shop.
You can find us by the moon logo sign.
| Access |
Approx. 20 minutes by car from Meishin Expressway "Ogaki IC" or "Gifu-Hashima IC" Approx. 10 minutes by car from Yoro Railway Yoro Line "Komano Station" |
We use highly fresh "Moroko" and rice produced in Gifu Prefecture.
Moroko zushi is available at JPY 660 for 6 pieces or JPY 550 for 5 pieces.
We also offer river fish boiled in sweet soy sauce, miso sauce or wrapped with sweetened seaweed.
Visit "Kanezen" for local delicacies of river fish.
(serves 4)
・4 cups polished rice
・2 tablespoon sake
・10cm kelp used for stock
・【A】80ml vinegar
・【A】5 tablespoon sugar
・【A】1/2 teaspoon salt
・200g minnows boiled down in soy sauce
・8-12 aspidistra elatior leaves
①Wash the rice and cook it with water (not included in quantity), sake, and kelp.
Add the seasonings of【A】to the boiled rice to make vinegared rice, and let it cool.
②Wet the sushi box, spread the Aspidistra elatior leaf along with the bottom plate, put the vinegared rice of ①, flatten it, and lay minnows on top of it. Cover it with another leaf and a lid, place a weight on the lid, and let it sit for two to three hours.
③Take the sushi out from the box and cut it into 12 to 18 pieces.
The recipe source：Gifu Prefecture School Dietician Association
※Recipes vary by region and family.
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Local dishes
Traditional Vegetables
Morning Markets / Farmers' Markets
