Savor Authentic Fermented Delicacies at Japanese Restaurants in NYC!

　Starting October 25 in NYC, experience the exceptional flavors of Japan with new menu items at four popular restaurants: Sakagura, Hi-Collar, Hasaki, and Sobaya. These special dishes incorporate premium fermented foods from Gunma, Japan, an area renowned for its traditional fermentation techniques that enhance both taste and health benefits. Fermented foods are not only rich in umami but also support gut health and immune function, making these dishes both delicious and nutritious.

Featured Restaurants and Dishes:

1.Sakagura
At Sakagura, you can enjoy crispy fried chicken served with a dipping sauce made from Shio Koji by Kojiya Touhei. Kojiya Touhei has a legacy of over 450 years, led by its 22nd-generation master, who meticulously selects each ingredient from the origin. Made without preservatives or color additives, this salt-based koji is crafted with a commitment to food safety and customer health. The shio koji adds a deep umami accent to the dish, bringing out the chicken’s natural flavor.

2.Hasaki
Recently renovated and known for its popular omakase menu, Hasaki introduces “Baked Mushrooms in Foil,” featuring Kojiya Touhei’s Shoyu Koji (soy sauce koji). This dish combines the savory depth of koji-fermented soy with a medley of mushrooms, creating a unique, earthy flavor.　

3.Sobaya
A favorite spot for hand-made soba crafted from Nagano-grown buckwheat, Sobaya is now using Tamari Soy Sauce by Okanaosaburo Shoten, established in 1787, for its Juwari Soba dipping sauce. This premium tamari, made in traditional wooden barrels, uses only Japanese whole soybeans and contains no additives. Naturally gluten-free, it gives the dipping sauce a richer depth, enhancing the soba’s flavors.

3.Hi-Collar
Step back in time at Hi-Collar, a nostalgic restaurant inspired by Showa-era Japan. Hi-Collar has added several new dishes to the menu, each featuring premium fermented ingredients. Try the flavorful Hayashi Rice enhanced with Oka Naosaburo’s tamari soy sauce, Tuna Poke made with Kojiya Touhei’s shoyu koji, and two standout dishes—Black Pork Spareribs in Tomato Sauce and Seafood Ajillo—both seasoned with Aotogarashi (Green Chili Pepper) Miso from Enokida Jouzo, a 100-year-old producer known for its fresh, tangy spice.

　These new menu offerings showcase the health benefits and rich flavors of traditional Japanese fermented foods, now available in NYC. Fermented foods are celebrated for promoting gut health, improving digestion, and enhancing nutrient absorption, making each of these dishes a nutritious choice.

Visit these NYC restaurants to experience the taste and benefits of authentic Japanese fermented ingredients from Gunma.

The fermented foods featured at these four restaurants are also available for purchase at The Japan Media’s online shop.