Kampo Wagyu Motsunabe
We are pleased to introduceKampo Wagyu Motsunabe, a nourishing hot pot developed from one of the most popular dishes at our former Fukuoka restaurant, 食労寿.
Created by Chef Yamaguchi, a certified dashi sommelier, the broth is built on the three pillars of Japanese umami—bonito flakes, kombu kelp, and shiitake mushrooms—and enhanced with fermented seasonings such as shio-koji and miso, along with a unique blend of clam extract. The result is a gentle yet deeply flavorful soup that highlights the natural richness of the offal and the sweetness of the vegetables.
The star ingredient is fresh small intestine from Kampo Wagyu, raised at Sekimura Farm in Miyagi Prefecture on a special feed blended with 14 kinds of traditional herbs. Simply thaw lightly and add it to the pot to enjoy its signature tender texture and rich flavor.>
The set also includes carefully selected vegetables and mushrooms, our signature spicy mala sauce for changing the flavor profile, and, for the first time in an EC product, custom-made Chinese noodles for the finishing course. Enjoy every last drop of the broth infused with the delicious flavors of the Wagyu.
A comforting and satisfying hot pot perfect for sharing—and an excellent seasonal gift for family and friends.
Set Contents
>❶ Fermented Miso-Koji Wellness Broth
❷ Fresh Kampo Wagyu Offal
❸ Cabbage Garlic Chives
❹ 6 Varieties of Mushrooms
❺ Chili Pepper, Jujube, Thyme, and More
❻ Spicy Tomato Sauce
❼ Thin Noodles for the Final Course
