“Uguisu” is Genmai tea mixed with green tea. These tea leaves were produced home with its own process and recipe. You can enjoy its beautiful color and deep taste. It is also suitable for a souvenir.
The only brewery in Ota City produced this craft beer with a label drawn Haneda Airport. The taste is mild so anyone may enjoy it.
High-quality large clams will certainly help you to achieve the best taste. This scrumptious taste won the gold medal in Monde Selection in 8 consecutive years and certified “The Wonder 500” by the Japanese Ministry of Economy Trade and Industry.
This tsukudani has exquisite combination of the crunchy texture of large-size cod roe and finely sliced Hokkaido Hidaka kelp.
It is cooked with less salt, so you can healthily enjoy the taste.
Putting it into boiled rice in soup and into rice ball is also recommended.
Danish dough baked traditionally with real butter with a soft and tender texture and then filled with a rich almond-flavored cream with the right hint of rum. This delectable pastry, extremely popular with locals, has been selling for 40 years.
Eggcelent tarts are made using the fresh, thick-yolk eggs sent daily from the farm in Yamanashi Prefecture.
From these fresh eggs, you can instantly taste the flavor of fluffy egg sponge.
These Portuguese egg tarts have their own unique and distinctively flavor and taste.
The soft and fluffy castella was baked with granulated sugar in a round doughnut shape.
Practically the shape was created from the image of the train engine wheel from the olden days of Kamata’s film industry.
The confectionery chose Wasanbo Syrup sugar to substitute for baking.
Ota City is famous for many hot springs and the number of public baths. “KUROYU” -black-colored hot springs water is one of the unique aspect of Ota City for its color and efficacy. Ota City and Kawasaki City collaborated to produce this soda with an image of “KUROYU”. Available to purchase only at limited shops and public […]
The Obuto carrot, an “Edo vegetable” that originated from Ota-ku, is still cultivated today in the town of Magome, and they are ground up and stuffed into a manjuu to make the delicious Magome Sanzun Carrot Manjuu. Even people who dislike carrots are certain to love these buns.