I found a bottle of "Niigata Dip" at a supermarket. It is a "side dish miso" made from Niigata's special products. The lineup includes four types of umami, "Nanban shrimp," "Sea of Japan yellowtail," "Echigo pig," and "oyster." Echigo miso containing lactic acid bacteria is combined in each case.

This time, I tried "Sea of Japan Buri" and "Echigo Buta" from these!


For the first time in the Sea of Japan, we use yellowtail with good oiliness landed in the sea near the Sea of Japan. The fillet, which is fragrantly baked together with the skin, is minced and mixed with miso.


The taste of yellowtail is tightly packed, and whitening progresses! Not only as a companion to Japanese food, but also as a baguette or sandwiched between breads to make it look like a yellowtail sandwich. This is the deliciousness that makes you want to drink sake and shochu while licking it.



On the other hand, Echigo Buta is a side dish miso that uses the Niigata brand "Echigo Mochibuta". After boiling the offal with plenty of fat, it is minced and kneaded into miso.


The sweet and spicy miso has the umami and richness of pork, which makes it a complex taste! The spicy ginger tightens the taste. It has a strong flesh and is rich, so it is recommended to use a refreshing vegetable stick dip! Red wine is likely to advance.



Both have a strong taste and a unique flavor, so they are perfect as a side dish for sake. If you like blue cheese, tofu, or something with a little quirks, you might like it!