A nourishing, well-balanced plate featuring 28 ingredients in one meal.
Calories: 1059 kcal Nutrients: Protein 53.9g / Fat 40.5g / Carbs 111.5g / Fiber 4.5g Calcium 380mg / Iron 5.1mg / Potassium 1350mg Vitamin A 520µg / C 45mg / E 4.2mg / B1 0.9mg / B2 0.6mg Folic Acid 180µg / Sodium 1400mg / Magnesium 60mg
Story
Crafted with care, this plate connects people, tradition, and the future of Japanese food culture. Rich in fermented foods, whole grains, proteins, and seasonal vegetables, it supports energy, gut health, beauty, and overall well-being. Each bite reflects the passion of local producers and the Telling philosophy.
Menu Items
Main: Ginger Pork with Vegetables Rare Miyaji pork with tamari soy, ginger, and onions. Served with eringi mushrooms, tofu, and komatsuna for extra nutrients. or Sweet & Sour Eggplant & Chicken Eggplant and chicken sautéed in rich, natural rice vinegar for a balanced sweet-savory flavor.
Rolled Omelet Free-range eggs raised without additives, offering a light and natural taste.
Miso Soup Traditional miso, tofu, and wakame in a fermented dashi broth. Gentle and nourishing.
Pickles Trio Turnip, nozawana, and daikon—naturally pickled without additives.
Rice with Koji Natto Blend of white and brown rice topped with fermented koji natto for gut-friendly protein and vitamins.
Grated Wild Yam with Aosa Seaweed Freshly ground natural yam blended with aosa. Served with scallion, wasabi, and plum.
Spinach with Sesame Simple, seasonal side dish that highlights the flavor of the greens.
Tomato Juice Award-winning, no-additive juice made from sweet, pesticide-free tomatoes. Rich in lycopene.
Purple Sweet Potato Vinegar with Honey A tart-sweet drink rich in polyphenols—great for health and beauty.
Optional: Coral Mineral Supplement Natural minerals from fossil coral, supporting bone, skin, and overall vitality.
Ichiju Sansai—“one soup, three sides”—is the foundation of Japanese home cooking. Balanced, seasonal, and rooted in tradition, this set reflects the wisdom of living in harmony with nature. At Telling, we honor these values by carefully selecting ingredients from thoughtful growers and producers. A quiet, nourishing meal that reconnects you with the landscape and rhythm of Japan.
Highlights:
Organic & natural farming
Fermented & koji-based foods
Traditional food culture
Beauty & wellness support
Menu Items
Main: Fried Tofu with Eringi & Komatsuna From Kyoto & Mie Gently simmered dish made with tofu from organic domestic soybeans, fried in first-press rapeseed oil. Rich in protein, calcium, and iron.
Rolled Omelet From Iga, Mie Made from pasture-raised "Momiji" eggs with no artificial feed. Soft lemon-colored yolks and a clean taste.
Miso Soup From Mie & Kyoto 300-year-old miso, organic tofu, and seasonal vegetables in a dashi rich with umami and fermentation.
Pickles Trio From Chikuma, Nagano Three types: sweet turnip, frost-kissed nozawana, and soy-pickled daikon. No additives, just natural flavor.
Rice with Koji Natto From Sakamoto Terraces, Mie A white and brown rice blend topped with fermented koji natto—rich in plant protein and vitamins.
Spinach with Sesame A simple seasonal side, gently dressed to preserve natural flavor and texture.
Optional Add-On (for an additional charge) Grated Wild Yam with Aosa Seaweed From Kasama, Ibaraki Rare wild yam, carefully farmed with low-pesticide methods, blended with aosa seaweed. Served with scallions, wasabi, and pickled plum for a refreshing, mineral-rich bite.
Notoriyama’s Specialty Omusubi Set
A nourishing, fermented-forward Japanese set featuring rice grown with natural farming methods in the terraced fields of Sakamoto, Mie.
This set features rice cultivated using natural farming methods, free from pesticides and chemical fertilizers, nourished by spring water from Mt. Notoriyama. The term Mizuho-no-Kuni (瑞穂の国)—a poetic name for ancient Japan—means "a land rich in grains, thriving for millennia." With this rice, we honor Japan's deep agrarian roots and natural bounty.
Highlights:
Natural farming
Koji fermentation
Gut health support
Immunity boost
Menu Items
Omusubi (Choose 2 from 5 fillings):
Ume (Plum) – From Iga, Mie Naturally farmed, no-additive umeboshi with a deep, traditional flavor. Known for fatigue recovery, digestion, and immune support.
Kombu (Simmered Kelp) – From Toyohashi, Aichi Low-sodium kelp simmered gently. Rich in minerals like potassium and fucoidan for gut and skin health.
Asari Shigure (Clam) – From Toyohashi, Aichi No-additive simmered clams rich in iron, taurine, and zinc. Supports blood health and vitality.
Sansho Chirimen (Young Sardines & Japanese Pepper) – From Toyohashi, Aichi A sweet-savory blend of baby sardines and sansho pepper. High in calcium, DHA, and known for metabolism and digestion support.
Cheese & Koji Natto – From Kyotango, Kyoto & Suzuka, Mie A creamy, protein-rich blend of mild koji-fermented natto and gouda cheese. Great for gut health and metabolic balance.
Miso Soup From Mie & Kyoto Made with 300-year-old miso traditions, organic tofu, and vegetables. A comforting, fermented broth full of umami.
Pickled Vegetables From Chikuma, Nagano Three naturally fermented pickles: sweet turnip, frost-hardened nozawana, and soy-pickled daikon. No preservatives or artificial colors.
