This is the Nagatanien Tōhoku Limited Chazuke, made with regional specialties of the Tōhoku region.

Each bag contained six sachets, split evenly across three flavours: gyūtan (ox tongue) from Sendai in Miyagi Prefecture, hotate (scallop) from Hokkaidō Prefecture, and uni (sea urchin) from the Sanriku Coast. Preparation involved adding 150 mL of hot water to one sachet on 100 g of cooked rice.

Gyūtan Chazuke

This included real gyūtan pieces that rehydrated with a strong beef flavour, though the texture was on the tougher side. A notable peppery presence and rounded savoury character carried the cloudy broth, while spring onion added a fresh sharpness and kelp provided depth.

Hotate Chazuke

The dried scallops delivered an immediate, deeply oceanic flavour, adding subtle fibres and remarkable depth to the clear dashi base. Spring onion contributed a light sharpness, the rice crackers a gentle crunch, and the seaweed reinforced the rich seafood notes. This was particularly satisfying and well-rounded.

Uni Chazuke

While the rehydrated uni offered hints of oceanic sweetness, the overall impression leaned towards a fairly standard ochazuke. The spring onion, seaweed, and rice crackers added their usual qualities, but the uni itself was muted and easily lost within the mix, making it less distinctive compared to the other flavours.

Overall, a thoughtful regional selection with the gyūtan and hotate standing out for depth and character, though the uni fell short of expectations.

This Nagatanien Tōhoku Limited Chazuke contained 33.4 g (2 x 6.4 g sachets for gyūtan chazuke, 2 x 5.1 g sachets for hotate chazuke, 2 x 5.2 g for uni chazuke). It was produced in Japan and purchased in Fukushima, Japan in 2025.