A Summer Appetite Stimulator: Spicy Pollock Roe and Fragrant Seaweed! 'Spicy Pollock Roe and Seaweed Topped Katsubushimeshi' to be Released April 28, 2026, at Nihonbashi Dashiba Main Store
Ninben Co., Ltd. will release a limited-time 'Spicy Pollock Roe and Seaweed Topped Katsubushimeshi' at their Nihonbashi flagship store. Using high-quality dried bonito flakes, this seasonal dish aims to stimulate appetites during the warmer months with its spicy and savory profile.
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- 📰 Published: April 27, 2026 at 19:00
- 🔍 Collected: April 27, 2026 at 10:31
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Ninben Co., Ltd. (Chuo-ku, Tokyo; President: Ibee Kotsu) will release the 'Spicy Pollock Roe and Seaweed Topped Katsubushimeshi' at its flagship store, 'Nihonbashi Dashiba,' starting Tuesday, April 28, 2026. Katsubushimeshi is one of the signature menu items at the Nihonbashi Dashiba Main Store, featuring various flavors according to the season. This new offering combines rich 'Honkare-katsuobushi' (aged dried bonito flakes) with spicy pollock roe and fragrant seaweed, creating a flavor profile perfect for the upcoming season when temperatures begin to rise.
**Spicy Pollock Roe and Seaweed Topped Katsubushimeshi**
Price: 600 yen (tax included)
This dish features a base of Katsubushimeshi topped with spicy pollock roe and seaweed. The moderate spiciness of the roe and the aroma of the seaweed enhance the umami of the bonito flakes. We especially recommend adding a butter topping for an extra 50 yen for a richer taste.
Serving Hours: 11:00 AM – 2:00 PM
Sales Period: Tuesday, April 28, 2026 – Sunday, May 31, 2026
*Available in limited quantities; sales will end when stock runs out.
*Prices shown are for takeout. Different tax rates apply for dine-in.
### Developer's Highlights
1. **Development Background**
Appetites often decline as temperatures rise. We pursued a balance of ingredients that makes customers think, 'I want to eat this even now!' By maximizing the flavor of Honkare-katsuobushi and adding the spicy stimulation of pollock roe and fragrant seaweed, we created a truly appetizing dish.
2. **Special Focus Points**
We paid particular attention to the depth of the aroma. We used seaweed from Yamagataya Noriten for the topping. The ocean-fragrant seaweed and Honkare-katsuobushi complement each other, offering a rich aroma that spreads in the mouth the moment you take a bite.
3. **Recommended Customization**
Our top recommendation is adding butter (+50 yen). The rich creaminess of the butter adds deep flavor to the saltiness of the roe and bonito. It’s a perfect little reward for yourself during a busy lunch break.
4. **Recommended For**
- Those who want a quick and delicious meal during a busy lunch hour.
- Those looking to satisfy a small hunger while exploring Nihonbashi.
### About 'Honkare-katsuobushi' Matured through Molding and Drying
Ninben refers to bonito that has undergone the molding and sun-drying process four or more times as 'Honkare-katsuobushi.' By repeating these steps over four to six months, the fishy odor is reduced, resulting in a mellow, fragrant taste often used in high-end traditional Japanese restaurants.
### Sales Location
**Nihonbashi Dashiba Main Store**
Address: 1F COREDO Muromachi 1, 2-2-1 Nihonbashi Muromachi, Chuo-ku, Tokyo
URL: https://www.ninben.co.jp/store/dashiba/
Nihonbashi Dashiba Main Store opened in 2010 with the launch of COREDO Muromachi 1 as Ninben's first food service venture—a community hub to learn about, enjoy, and taste dashi. Its 'Katsuo Dashi' at 150 yen per cup is highly popular. Ninben aims to be a 'Katsuo-bushi/Dashi Life Design Company,' proposing infinite possibilities for dashi in all dining scenes.
**Spicy Pollock Roe and Seaweed Topped Katsubushimeshi**
Price: 600 yen (tax included)
This dish features a base of Katsubushimeshi topped with spicy pollock roe and seaweed. The moderate spiciness of the roe and the aroma of the seaweed enhance the umami of the bonito flakes. We especially recommend adding a butter topping for an extra 50 yen for a richer taste.
Serving Hours: 11:00 AM – 2:00 PM
Sales Period: Tuesday, April 28, 2026 – Sunday, May 31, 2026
*Available in limited quantities; sales will end when stock runs out.
*Prices shown are for takeout. Different tax rates apply for dine-in.
### Developer's Highlights
1. **Development Background**
Appetites often decline as temperatures rise. We pursued a balance of ingredients that makes customers think, 'I want to eat this even now!' By maximizing the flavor of Honkare-katsuobushi and adding the spicy stimulation of pollock roe and fragrant seaweed, we created a truly appetizing dish.
2. **Special Focus Points**
We paid particular attention to the depth of the aroma. We used seaweed from Yamagataya Noriten for the topping. The ocean-fragrant seaweed and Honkare-katsuobushi complement each other, offering a rich aroma that spreads in the mouth the moment you take a bite.
3. **Recommended Customization**
Our top recommendation is adding butter (+50 yen). The rich creaminess of the butter adds deep flavor to the saltiness of the roe and bonito. It’s a perfect little reward for yourself during a busy lunch break.
4. **Recommended For**
- Those who want a quick and delicious meal during a busy lunch hour.
- Those looking to satisfy a small hunger while exploring Nihonbashi.
### About 'Honkare-katsuobushi' Matured through Molding and Drying
Ninben refers to bonito that has undergone the molding and sun-drying process four or more times as 'Honkare-katsuobushi.' By repeating these steps over four to six months, the fishy odor is reduced, resulting in a mellow, fragrant taste often used in high-end traditional Japanese restaurants.
### Sales Location
**Nihonbashi Dashiba Main Store**
Address: 1F COREDO Muromachi 1, 2-2-1 Nihonbashi Muromachi, Chuo-ku, Tokyo
URL: https://www.ninben.co.jp/store/dashiba/
Nihonbashi Dashiba Main Store opened in 2010 with the launch of COREDO Muromachi 1 as Ninben's first food service venture—a community hub to learn about, enjoy, and taste dashi. Its 'Katsuo Dashi' at 150 yen per cup is highly popular. Ninben aims to be a 'Katsuo-bushi/Dashi Life Design Company,' proposing infinite possibilities for dashi in all dining scenes.