Moss burger is a product in which delicatessen is sandwiched between rice plates made by baking rice instead of buns (bread).
The "Shrimp Shinjo (Japanese-style grated shrimp)" to be sold this time is made by adding chopped onions to coarsely ground shrimp and fried shrimp, topped with Japanese-style grated shrimp and green onions, and sandwiched between rice plates. One item. Japanese-style grated broth is made by adding grated daikon radish to bonito dashi and kelp dashi, and adjusting the taste with light-colored soy sauce for a refreshing finish. It is said that the topping of green onion, which has a good fragrance and is suitable for condiments, is the accent of the taste. The price is 350 yen.
On the other hand, "seasonal vegetable kakiage" is a product in which onions, edamame, and corn are simply kakiage, sprinkled with "wasabi nori sauce", and sandwiched between rice plates. Wasabi Nori Sauce is a Japanese-style soup stock with soy sauce, seaweed, and wasabi added. The price is 280 yen.
Moslice burger will be a total of 3 products including "Moslice burger" seafood kakiage (salt sauce) "currently on sale.