nana's green tea Launches Summer-Limited "Natural Mochi Tuna Yukke Rice Bowl ~With Ginger Sauce~" on May 27
Nanaha Co., Ltd., operator of nana's green tea, is celebrating its 25th anniversary by launching a summer-limited menu item, "Natural Mochi Tuna Yukke Rice Bowl ~With Ginger Sauce~" (1,580 yen), starting May 27, 2026. The dish features natural mochi tuna carefully selected by the historic wholesaler Yamasa Wakiguchi Suisan from Nachi-Katsuura Port, prepared in a Japanese yukke style with summer vegetables and a raw soy sauce koji-based sauce.
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- 📰 Published: May 20, 2026 at 19:00
- 🔍 Collected: May 20, 2026 at 10:31
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Nanaha Co., Ltd. (Headquarters: Meguro-ku, Tokyo; CEO: Kazuhito Kutsiami), the operator of the global cafe brand "nana's green tea" themed around Japanese tea and matcha, will launch a summer-limited menu item, "Natural Mochi Tuna Yukke Rice Bowl ~With Ginger Sauce~," starting Wednesday, May 27, 2026.
nana's green tea is celebrating its 25th anniversary this year. Driven by the desire to have customers enjoy the "natural mochi tuna"—a key ingredient in the long-popular "Natural Tuna and Avocado Tororo Rice Bowl"—in a new flavor profile for the summer, the company has developed a satisfying, Japanese yukke-style rice bowl.
"Natural Mochi Tuna Yukke Rice Bowl ~With Ginger Sauce~" Sales Begin Wednesday, May 27, 2026
The "natural mochi tuna" used in this product is carefully selected by the experts at the historic tuna wholesaler "Yamasa Wakiguchi Suisan" from wild tuna landed at Kishu Nachi-Katsuura Port. Only tuna with a special "chewy (mochi-like)" texture and stickiness is certified as "mochi tuna."
The "natural mochi tuna" is combined with summer vegetables such as Chinese yam, okra, and cucumber, along with pickled daikon radish (takuan) for a textural accent, and dressed in a homemade rice bowl sauce.
Instead of gochujang, the rice bowl sauce is based on raw soy sauce koji. By adding barley miso to unify the flavors and freshly grated ginger prepared at each store, the dish is finished with a refreshing taste that is easy to eat even in the hot season.
As a finishing touch, a drizzle of "Taihaku sesame oil"—made by cold-pressing raw sesame seeds—is added. This enhances the flavor of the ingredients, allowing customers to enjoy an elegant and light taste.
Mixing in the onsen egg (hot spring egg) creates a milder flavor. Customers are also encouraged to enjoy the changing flavors by adding the separately served Ariake seaweed or Shichimi chili pepper with the aroma of sansho (Japanese pepper) from Chobunya in Kyoto to their liking.
Furthermore, all rice used for nana's green tea rice bowls is organic rice blended with brown rice (specially cultivated rice is used at some stores). Its ideal texture and savory aroma elevate the overall taste of the bowl.
Product Overview
● Natural Mochi Tuna Yukke Rice Bowl ~With Ginger Sauce~ ¥1,580 (Tax included)
Sales period: May 27, 2026 - Until ingredients run out
* Takeout is not permitted.
* Eligible for drink sets, lunch sets, and food sets.
* Large portions are available; please note that small sizes are not offered.
* May not be sold at certain stores. Please contact individual stores for details.
[4 Commitments to "Natural Mochi Tuna"]
1. Direct from Nachi-Katsuura, selected by "Yamasa Wakiguchi Suisan"
The "natural mochi tuna" used in this menu is shipped directly from the historic tuna wholesaler "Yamasa Wakiguchi Suisan" in Nachi-Katsuura. "Mochi tuna" is tuna selected by their experts that possesses a special "chewy" texture and stickiness.
Because the meat quality and freshness of wild tuna vary from fish to fish, only those that pass strict screening are certified as "mochi tuna."
2. Supporting Sustainable Fisheries through "Natural Mochi Tuna" Branding
By branding it as quality-assured "natural mochi tuna," stable fish prices and increased value are realized. This supports stable livelihoods for fishermen and contributes to regional sustainable fisheries.
3. The Tradition of Nachi-Katsuura Port: "Longline Fishing" and "Ikejime"
All tuna landed at Nachi-Katsuura Port is caught using the "longline fishing" method. Tuna caught on the bait are pulled onto the ship alive and immediately undergo "ikejime" processes such as nerve destruction and bleeding, ensuring they are landed while preserving their freshness and umami.
4. The "Raw" Taste Achieved by Wakiguchi Suisan's Special Freezing Technology
Yamasa Wakiguchi Suisan employs a special freezing technology that does not destroy the cell membranes of the tuna. Even after thawing, there is minimal drip, and the cells are kept in a state as close to "raw" as possible, allowing the original texture and umami of the tuna to be delivered intact.
[About Yamasa Wakiguchi Suisan]
The Yamasa Wakiguchi Suisan Group has been in the fishery business for about 130 years since its founding in 1897 at the Kishu Nachi-Katsuura market, which boasts one of the highest volumes of raw tuna landings in Japan. They possess a professional eye for quality that has been passed down through generations.
Furthermore, they have been participating in the Fishery Improvement Project (FIP) since 2013, advocating for sustainable tuna and fisheries.
https://maguro-yamasa.com/
[About the Rice Served at nana's green tea]
At our stores, we contract directly with rice farmers and use organic or specially cultivated rice. One of our contract farmers, Kodaimai Urabe Farm in Gunma Prefecture, cultivates rice organically and without pesticides. Organic farming is based on soil building. Using fertilizers suited to the local climate forms a richer, more mineral-rich soil. Utilizing the sun, wind, and earth,
nana's green tea is celebrating its 25th anniversary this year. Driven by the desire to have customers enjoy the "natural mochi tuna"—a key ingredient in the long-popular "Natural Tuna and Avocado Tororo Rice Bowl"—in a new flavor profile for the summer, the company has developed a satisfying, Japanese yukke-style rice bowl.
"Natural Mochi Tuna Yukke Rice Bowl ~With Ginger Sauce~" Sales Begin Wednesday, May 27, 2026
The "natural mochi tuna" used in this product is carefully selected by the experts at the historic tuna wholesaler "Yamasa Wakiguchi Suisan" from wild tuna landed at Kishu Nachi-Katsuura Port. Only tuna with a special "chewy (mochi-like)" texture and stickiness is certified as "mochi tuna."
The "natural mochi tuna" is combined with summer vegetables such as Chinese yam, okra, and cucumber, along with pickled daikon radish (takuan) for a textural accent, and dressed in a homemade rice bowl sauce.
Instead of gochujang, the rice bowl sauce is based on raw soy sauce koji. By adding barley miso to unify the flavors and freshly grated ginger prepared at each store, the dish is finished with a refreshing taste that is easy to eat even in the hot season.
As a finishing touch, a drizzle of "Taihaku sesame oil"—made by cold-pressing raw sesame seeds—is added. This enhances the flavor of the ingredients, allowing customers to enjoy an elegant and light taste.
Mixing in the onsen egg (hot spring egg) creates a milder flavor. Customers are also encouraged to enjoy the changing flavors by adding the separately served Ariake seaweed or Shichimi chili pepper with the aroma of sansho (Japanese pepper) from Chobunya in Kyoto to their liking.
Furthermore, all rice used for nana's green tea rice bowls is organic rice blended with brown rice (specially cultivated rice is used at some stores). Its ideal texture and savory aroma elevate the overall taste of the bowl.
Product Overview
● Natural Mochi Tuna Yukke Rice Bowl ~With Ginger Sauce~ ¥1,580 (Tax included)
Sales period: May 27, 2026 - Until ingredients run out
* Takeout is not permitted.
* Eligible for drink sets, lunch sets, and food sets.
* Large portions are available; please note that small sizes are not offered.
* May not be sold at certain stores. Please contact individual stores for details.
[4 Commitments to "Natural Mochi Tuna"]
1. Direct from Nachi-Katsuura, selected by "Yamasa Wakiguchi Suisan"
The "natural mochi tuna" used in this menu is shipped directly from the historic tuna wholesaler "Yamasa Wakiguchi Suisan" in Nachi-Katsuura. "Mochi tuna" is tuna selected by their experts that possesses a special "chewy" texture and stickiness.
Because the meat quality and freshness of wild tuna vary from fish to fish, only those that pass strict screening are certified as "mochi tuna."
2. Supporting Sustainable Fisheries through "Natural Mochi Tuna" Branding
By branding it as quality-assured "natural mochi tuna," stable fish prices and increased value are realized. This supports stable livelihoods for fishermen and contributes to regional sustainable fisheries.
3. The Tradition of Nachi-Katsuura Port: "Longline Fishing" and "Ikejime"
All tuna landed at Nachi-Katsuura Port is caught using the "longline fishing" method. Tuna caught on the bait are pulled onto the ship alive and immediately undergo "ikejime" processes such as nerve destruction and bleeding, ensuring they are landed while preserving their freshness and umami.
4. The "Raw" Taste Achieved by Wakiguchi Suisan's Special Freezing Technology
Yamasa Wakiguchi Suisan employs a special freezing technology that does not destroy the cell membranes of the tuna. Even after thawing, there is minimal drip, and the cells are kept in a state as close to "raw" as possible, allowing the original texture and umami of the tuna to be delivered intact.
[About Yamasa Wakiguchi Suisan]
The Yamasa Wakiguchi Suisan Group has been in the fishery business for about 130 years since its founding in 1897 at the Kishu Nachi-Katsuura market, which boasts one of the highest volumes of raw tuna landings in Japan. They possess a professional eye for quality that has been passed down through generations.
Furthermore, they have been participating in the Fishery Improvement Project (FIP) since 2013, advocating for sustainable tuna and fisheries.
https://maguro-yamasa.com/
[About the Rice Served at nana's green tea]
At our stores, we contract directly with rice farmers and use organic or specially cultivated rice. One of our contract farmers, Kodaimai Urabe Farm in Gunma Prefecture, cultivates rice organically and without pesticides. Organic farming is based on soil building. Using fertilizers suited to the local climate forms a richer, more mineral-rich soil. Utilizing the sun, wind, and earth,
FAQ
nana's green teaの「天然もち鮪のユッケどんぶり ～生姜だれ添え～」はいつから販売されますか？
2026年5月27日（水）から販売開始され、なくなり次第終了となります。
「天然もち鮪のユッケどんぶり」の価格はいくらですか？
価格は1,580円（税込）です。
「もち鮪」とはどのような鮪ですか？
紀州・那智勝浦港で水揚げされた天然鮪の中から、老舗まぐろ問屋「ヤマサ脇口水産」の目利き人が選び抜いた、特別な「もちっ」とした食感と粘りを持つ鮪のことです。
「天然もち鮪のユッケどんぶり」の味付けはどのような特徴がありますか？
コチュジャンではなく生しょうゆ糀をベースにし、麦味噌とすりおろしたフレッシュな生姜を加えることで、暑い季節でもさっぱりと食べやすい和風ユッケ仕立てになっています。
nana's green teaのどんぶりに使用されているお米にはどんなこだわりがありますか？
米農家と直接契約し、すべて玄米をブレンドした有機米（一部店舗では特別栽培米）を使用しています。ほどよい食感と香ばしさが特徴です。