Didim Tokyo Hana Unveils 6 New Spring Menu Items

[Asia Economy Reporter Moon Hyewon]Didim's Japanese cuisine direct brand Tokyo Hana announced on the 8th that it has introduced six new spring menu items.

The spring new menu, under the concept of "Tokyo Hana's vibrant table using seasonal ingredients," features a diverse lineup including spring representatives such as Todari (flounder) and Jjukkumi (webfoot octopus), as well as Japanese cuisine staples like Mochiridofu and Jangkko Nabe.

The soy-marinated short ribs made with a secret sauce developed from 30 natural ingredients were created for customers who find Japanese cuisine difficult to approach. The Todari Sekkosi, which has fresh flesh with less fat and rich nutrition in spring, is served with Tokyo Hana's handmade Noritsuke (seaweed-based jeotgal), offering a new taste and experience.

Nakjigou, fresh live octopus served with a sauce made from sea cucumber innards and sea urchin roe, allows you to fully enjoy the scent of the sea with just one bite. The harmony of spicy-sweet stir-fried Jjukkumi and the mild, nutritious Jangkko Nabe awakens the appetite that was dormant throughout the winter.

Tokyo Hana's handmade dessert Mochiridofu, with its chewy texture like cheese, offers a sweet taste that helps finish the meal on a pleasant note.

This content was produced with the assistance of AI translation services.