Gochiso Magazine 2013 Fall / 『ごちそうマガジン』2013秋号

Posted on 30th September 2013 in Media

Nijiya’s seasonal magazine “Gochiso Magazine 2013 Fall” 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2013』秋号が完成しました。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 20th September 2013 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 item! “IRO IRO KINOKO TO KONBU NO NAMETAKE”
新登場!”いろいろきのことこんぶのなめたけ”

Posted on 29th August 2013 in Deli & Sushi, Media

New item is added to our popular “Nijiya Small Bottle” series-IRO IRO KINOKO TO KONBU NO NAMETAKE. (Cooked variety of mushrooms and Konbu Seaweed)

Our new unique and tasty Nametake is created by natural thickness from three kinds of mushrooms and Konbu seaweed and savory taste from hidden seasoning “shoyu-koji”

Very popular topping of steamed rice, called Nametake, is usually added several kinds of thickeners. In short, you can hardly find the one without additives.

Compared with other products, we never use thickeners and additives for “IRO IRO KINOKO TO KONBU NO NAMETAKE”. Instead of thickeners, we trust natural thickness from Mushrooms and Konbu Seaweed.

“IRO IRO KINOKO TO KONBU NO NAMETAKE” is made with three kinds of mushrooms (Enoki /Shiitake/Eringi mushrooms) and Konbu Seaweed. All ingredients are rich in minerals and fiber- Nutritious, and helps our healthy life. In addition, mushrooms and Konbu seaweed have natural UMAMI that is very popular ingredient of soup stock.

Enjoy our wholesome product on steamed rice, use as an ingredient of Wafu Spaghetti, Soup, Wafu omelet, or toss with boiled vegetables. More than that, creating your own recipe with “IRO IRO KINOKO TO KONBU NO NAMETAKE” will be enjoyable.




小瓶シリーズ第5弾!
いろいろきのことこんぶのなめたけ

天然のとろみで作った、3種のきのこと昆布の入ったなめたけ。隠し味はニジヤ醤油麹!

ごはんのお供として定番の〝なめたけ〟。一般的な市販品には粘り気を出すための食品添加物が含まれていますが、ニジヤ手作り小瓶シリーズ「いろいろきのことこんぶのなめたけ」は増粘剤・無添加。きのこと昆布から出る天然の粘りを最大限に生かしています。

きのこは、えのきだけ、しいたけ、エリンギの3種類を使用。ミネラルや食物繊維たっぷりの昆布も一緒に、それぞれの旨みと食感をお楽しみいただける、ヘルシーな一品です。

ごはんにのせて食べるのはもちろん、和風きのこパスタやお吸物、卵焼きや野菜との和え物などに幅広くご利用いただけます。


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Gochiso Magazine 2013 Summer / 『ごちそうマガジン』2013夏号

Posted on 22nd July 2013 in Media

Nijiya’s seasonal magazine “Gochiso Magazine 2013 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2013』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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Nijiya Homemade Satsuma-Age Ball! / タコ丸天&イカ丸天 新登場!

Posted on 1st April 2013 in Meat & Fish, Media, Nijiya Brand

New items are added to NIJIYA HOMEMADE SATSUMA-AGE!

“IKA MARU (Fish cake with Squid) and “TAKO MARU (Fish cake with octopus)” debuted in our homemade SATSUMA AGE series as a “one bite fish cake ball”

They are made with squid or octopus, plenty of cabbage, other vegetables, and selected Alaskan Pollack paste, and NO MSG. The tastes are very close to Okonomi-Yaki(Japanese pancake) or Takoyaki(Pancake ball with octopus), but both has less carbohydrate and more protein.

Please taste as it is, or use as an ingredient of Oden, hot pot, Nimono, and soup.

ニジヤ手作りさつま揚げに、タコ丸天&イカ丸天 新登場!

多くのお客様に好評いただいております手作りさつまあげに、新しい仲間が加わります。 その名も「タコまる天」「イカまる天」。可愛い一口サイズのさつま揚げです。 アラスカ産・高級スケソウダラのすり身に、タコ、イカ、それぞれの身を加えて練り上げました。キャベツや他の野菜もたっぷり入っています。

まるでたこ焼き、お好み焼きのような味わいですが、本物のそれらより炭水化物量は控えめ、タンパク質アップになるヘルシーおかず。他のさつま揚げ同様、NO MSGで安心してお召し上がりいただけます。そのままでももちろん、お鍋やおでん、煮物、お吸物など、幅広くご利用いただけます。

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Nijiya Satsuma-imo Amazake / ニジヤ さつま芋甘酒

Posted on 1st March 2013 in Media, Nijiya Brand

Nijiya Handmade: Sweet Potato Cold Amazake.

Amazake is a traditional sweet beverage in Japan and is made with Malted Rice. Now it is commonly consumed as a warm drink on Girl’s day celebration or cold days in winter; however, it is said that Amazake has basically consumed as a cold drink to cool body down in summer.

We are proudly introducing our Amazake which is made with sweet potato. Its sweetness is only coming from malted rice (the starch is converted to sugar) and of course no sugars are added- very healthy and naturally tasty. Furthermore, it is non-alcohol beverage so all generations can enjoy it.

The flavor of Sweet Potato Amazake is superior when consuming as a cold beverage. Please enjoy as it is, diluted with water, soda, milk, or soy milk, adding ginger or yogurt, or Shochu if you prefer to drink alcohol.

ニジヤ手作り! 冷やしておいしい・さつま芋の甘酒

甘酒は米と麹で作られる日本の伝統的な甘味飲料です。

現代では雛祭りのお祝いに温かい甘酒を飲むようなイメージがありますが、かつては夏 場の暑気払いに冷やしたものを飲む習慣があったそうです。

ニジヤでは、さつま芋を使ったヘルシーな甘酒をつくりました。甘酒は米と麹を発酵さ せ、デンプンを糖化することで甘みが出るので、砂糖は使用せず、さつま芋と米麹が 作り出す本来の甘みだけでナチュラルにおいしく仕上げました。もちろんノンアルコ ール。そのままでも、水や炭酸、牛乳や豆乳で割っても、また、生姜やヨーグルトを加 えても。お酒を召し上がる方は焼酎割りなどもおすすめです。

春、夏に向けて〝冷やしておいしい・さつま芋の甘酒〟をお召し上がりください。

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

Posted on 6th February 2013 in Media

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

ただ今、ご馳走マガジン・春号作成中!
きっずチャレンジの撮影、無事終了しました。

comments: Closed

Gochiso Magazine 2012 Winter / 『ごちそうマガジン』2012冬号

Posted on 11th January 2013 in Media

Nijiya’s seasonal magazine “Gochiso Magazine 2012 Winter” 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2012』冬号が完成しました。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 Winter Making / ご馳走マガジン・冬号 撮影情報

Posted on 21st November 2012 in Media

We are making Gochiso Magazine 2012 Autumn now!
The video above is the making of kids challenge part.

ただ今、ご馳走マガジン・冬号作成中!
きっずチャレンジの撮影、無事終了しました。

comments: Closed

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

Posted on 8th October 2012 in Media

We are making Gochiso Magazine 2012 Autumn now!
The video above is the making of kids challenge part.

ただ今、ご馳走マガジン・秋号作成中!
きっずチャレンジの撮影、無事終了しました。

comments: Closed