Gochiso Magazine 2015 Summer / 『ごちそうマガジン』2015夏号

Posted on 15th July 2015 in Media


Nijiya’s seasonal magazine “Gochiso Magazine 2015 Summer” is finally published. Full of delicious recipe and food. It’s Free at all Nijiya stores.


ニジヤの季刊誌『ごちそうマガジン2015』夏号が完成しました。おいしいレシピや食材の情報が満載!ニジヤ各店にて無料配布中です。

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Gochiso Magazine Making / ご馳走マガジン 撮影情報

Posted on 10th July 2015 in Media

We are making Gochiso Magazine now!
The video above is the making of kids challenge part.

ただ今、ご馳走マガジン作成中!
きっずチャレンジの撮影、無事終了しました。

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New!! Gochiso Magazine 2015 Spring / 『ごちそうマガジン』2015年春号

Posted on 21st March 2015 in Media


Nijiya’s seasonal magazine “Gochiso Magazine 2015 Spring” is finally published. Full of delicious recipe and food. It’s Free at all Nijiya stores.


ニジヤの季刊誌『ごちそうマガジン2015』春号が完成しました。おいしいレシピや食材の情報が満載!ニジヤ各店にて無料配布中です。

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Kagoshima Fair at Torrance store! Mar 21~22 (Sat, Sun)
3月21日(土)、22日(日)はトーランス店にて鹿児島フェアを開催!

Posted on 18th March 2015 in Media

Our Torrance store will have many products from Kagoshima Japan.
There will be plenty of samples for you to try.

We will also have a drawing event from 11:00am, and we will distribute the drawing tickets at around 10:45 am.
Kagoshima’s favorite character, Asobu, will also join the event. He will play with kids and take pictures.

Please join us for the Kagoshima Fair.



21日(土)11時からのオープニングセレモニーでは抽選会も行われ、
鹿児島の商品が当たります。ゆるキャラ“あそぶー”もやって来るっ。

10時45分から抽選券を配布するので、みなさまお誘い合わせの上、ぜひお越しください!!

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Gochiso Magazine Making / ご馳走マガジン 撮影情報

Posted on 1st December 2014 in Media

We are making Gochiso Magazine now!
The video above is the making of kids challenge part.

ただ今、ご馳走マガジン作成中!
きっずチャレンジの撮影、無事終了しました。

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NIjiya Shio Koji / ニジヤ塩麹

Posted on 1st August 2014 in Grocery, Media

Shio Koji became firmly established as a seasoning in Japanese foods. It seems like it has been found in the recent years, but it is traditional Japanese seasoning that were first made in the Tohoku region. Salt and koji was fermented and combined with water.
If you put shio Koji on meat and fish, a protein and starch is broken down into amino acids and sugar, and the taste is more flavorful. It could also be enjoyed with vegetables and drained tofu.
It is simple to use. For meat and fish, apply two teaspoons of shio koji, wrap it in plastic, and refrigerate for two to three hours and then bake it. For vegetables, cut into desired pieces and put it in a plastic bag. Add in two teaspoons of Shio Koji and make sure the veggies are glared with the koji. Enjoy after cooling it for two to three hours. If you let it cool overnight, the results are more flavorful.
Please enjoy Nijiya’s Homemade Shio Koji for your everyday cooking!




和食の調味料としてすっかり定着した塩麹。 近年登場したものではなく、麹と塩、水を合わせて発酵させた日本の伝統的な調味料で、東北地方で作られていた麹漬物がルーツと言われています。
肉や魚を塩麹で漬けると、食材のでんぷんやたんぱく質が、糖やアミノ酸に分解されて旨味が増します。野菜や水気を切った豆腐などを漬けてもおいしくお召し上がりいただけます。
使い方は簡単。肉や魚の切り身は小さじ2杯程度の塩麹を全体に塗ってラップに包み、冷蔵庫で2〜3時間以上置いてからそのまま焼くだけ。 野菜は適当な大きさに切ってビニール袋に入れ、小さじ2杯程度の塩麹を入れてまぶします。これも冷蔵庫で2〜3時間以上置いてからお召し上がり下さい。一晩置くと、さらに旨味が増します。
ニジヤの手作り塩麹を、毎日のお料理にお役立てください!


Nijiya Recipe ” NIjiya Shio Koji / ニジヤ塩麹 “
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Gochiso Magazine 2014 Summer / 『ごちそうマガジン』2014 夏号 配布中!

Posted on 9th July 2014 in Media

Nijiya’s seasonal magazine “Gochiso Magazine 2014 Summer” is finally published. Full of delicious recipe and food. It’s Free at all Nijiya stores.

ニジヤの季刊誌『ごちそうマガジン2014』夏号が完成しました。おいしいレシピや食材の情報が満載!ニジヤ各店にて無料配布中です。

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Gochiso Magazine Making / ご馳走マガジン 撮影情報

Posted on 18th June 2014 in Media

We are making Gochiso Magazine now!
The video above is the making of kids challenge part.

ただ今、ご馳走マガジン作成中!
きっずチャレンジの撮影、無事終了しました。

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NIJIYA SUKIYAKI SAUCE, Now on sale! / ニジヤ・すき焼きのたれ、好評発売中!

Posted on 30th April 2014 in Media, Nijiya Brand

Sukiyaki sauce by Nijiya has NO MSG and is made with Kombu Dashi. It is easy to use and you can adjust flavors by adding more soy sauce or sake while cooking on the table. Natural Umami of this sauce will enhance the full flavor of the ingredients.
This sauce is good not only for Sukiyaki but for cooking Meat and Potato, Tofu, Chicken Soboro and Katsu-Don, also. Try with your favorite recipe.

Recipe: Poke Sukiyaki with lots of vegetables
Nijiya’s duBreton Pork



ニジヤ・オリジナルのすき焼きのたれは、昆布だしを使ったあっさりたれ。 食卓ですき焼きを作る際、薄まったら少しお醤油を、煮詰まったら少しお酒を、など味をお好みで調整しやすいよう、旨味と甘みを生かして作られています。 NO MSGで、食材の自然なおいしさが味わえる、ニジヤ自慢のすき焼きのたれです。 すき焼き以外にも、肉じゃが、肉豆腐、鶏そぼろ、カツ丼のたれなどにご利用いただけます。

レシピ:たっぷり野菜の豚すき焼き
ニジヤのナチュラルポーク・デュブリトン

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Gochiso Magazine Making / ご馳走マガジン 撮影情報

Posted on 1st April 2014 in Media

We are making Gochiso Magazine now!
The video above is the making of kids challenge part.

ただ今、ご馳走マガジン作成中!
きっずチャレンジの撮影、無事終了しました。

comments: Closed