Inua Shop

Kyoto Saikyo Miso.

The only real Miso to use for Nobo's Black Cod.

Back ins tock in our Webshop.

SOY CURED TROUT ROE

This recipe is worth gold, as you can improve our already excellent trout roe with this simple trick.

Ingredients:

1 Jar of of Our Premium Trout Roe
1 Bottle of Usukuchi Soy sauce from

1. Wash the Roe in cold water till the water runs clear.
2. Cure the Roe with Soy sauce and refrigerate between 2-48 Hours
3. Strain the Roe and serve

Add Ginger to your soy sauce and the roe will take an a subtle Ginger note.

GOLD CURED EGG YOLK

Soy sauce is not only meant to be for Sushi and sashimi.

This usukuchi soy sauce is light soy sauce with less wheat and more salt than regular soy sauce.
Commonly used in Japan for stews and slow braising, usukuchi soy sauce is also ideal to cure Egg Yolks.
 
IMPORTANT TIPS:
Only use Super fresh Egg to begin the curing process.
Keep your hands and utensils clean during the Egg Yolk separation process.

Cure the Yolk only 2/3 high with soy sauce to create a breakable top layer. if you wish to fully cure the yolk then submerge the yolk completely.
 
1. Separate the Egg Yolk from the White and place into a Glass container
2. Fill the container 2/3 High with usukuchi Soy sauce to the container 
3. Cure the Yolk for 6 Hours @ 4 celsius
4. Remove the Yolk carefully from the container and place onto a plate.
 
Serving suggestions:
 
Cured Egg yolk helps to create texture and even creamier texture than regular egg yolk.
Cured Egg yolk has a pleasant Rich Soy flavour and can still be matched with Salty foods like caviar.
 

Organic Japanese Tea Range

We finally received the first shipment of our new Organic Japanese Tea range. Today we introduce our organic Matcha Powder as a clever alternative to seaweed powder for sashimi and vegetables once turned into a "Matcha salt" to finish.

Our organic matcha powder from Uji has Passion fruit and Green Banana notes, followed by a well-balanced mix of freshly mowed grass and lightly toasted Seaweed.

A Bowl of Matcha gives you the right punch of energy to kickstart your morning without feeling jittery, and, on top of Avocado, matcha salt makes the ultimate Avocado toastie.

Buying directly from producers helps us to get better pricing and quality, for the consumer, on top of much fresher tea as we ship weekly from japan.

Come and join us for a tasting or check out the products in our webshop.

YOPPAREI 


EDITION 1


OUR NEW HORECA ONLY EVENTS EVERY MONDAY !


yopparai – 酔っ払い (よっぱらい) : a noun meaning ‘drunkard’ in Japanese. Depending on the situation and context, it can also be used as a plural noun meaning ‘drunkards’


HORECA staff can handle a good night out, especially when some pretty rare Japanese sake is involved. The Izakaya Snacks are included with every glass of sake ordered. Expect to learn a fair bit about the sake tasting notes, texture, and mouthfeel, making it the perfect educational experience on a Monday night.







Inua Shop updated their address.

Fuji" is the name of this beautiful print by
Matti Sandberg, who creates Japanese-inspired erotic art with strong influences of irezumi ( Japanese whole body suit tattoo ) in his works.
Carefully Curated by our Art director Valeriya, Senju prints are the first artworks to be featured at Dojo.
Follow Matti to discover more of his work or come to visit us here at

Are you an artist looking to exhibit?

Get in touch with Valeriya ❤️

Fuji" is the name of this beautiful print by
Matti Sandberg, who creates Japanese-inspired erotic art with strong influences of irezumi ( Japanese whole body suit tattoo ) in his works.
Carefully Curated by our Art director Valeriya, Senju prints are the first artworks to be featured at Dojo.
Follow Matti to discover more of his work or come to visit us here at

Are you an artist looking to exhibit?

Get in touch with us.

Know your cuts.

Noriaki Numamoto

This is the name of Japan’s Hottest butcher, who has redefined how Japanese beef is cut and presented. By carefully dissecting each muscle, his butchering style is a homage to the unique flavor and the texture of cuts you wouldn’t usually have as steak. The High Marbling of Japanese beef gives many parts of its carcass a remarkable tenderness and a unique intramuscular flavor profile from shoulder meat to shortribs cuts. With the knowledge of numamoto’s cutting style, these cuts can be turned into exciting steak textures with their own on flavor of the delicate similar to the terroir of fine wines, even though in the western world, these cuts wouldn’t be considered as steak cuts at all. As I am still learning to understand more about this new style of butchering, I started by utilizing the Ito wagyu rib cap.

These 16 cuts display what's possible with one piece of fully trimmed A3 Grade rib cap, ranging from the showstopper accordion cut to the yakitori twist, making each Yakiniku a lot less tedious. This Saturday, we have our first Wagyu beef fight club where you can taste all cuts of Ito Japanese Wagyu Beef for an all-inclusive price. Make your Reservations on our website, and get ready for a whole lot of beef.

ITO WAGYU BEEF FIGHT CLUB

“I want you to hit me as hards as you can”

Expect to get more than a Mouth full of Authentic Japanese Wagyu beef from Ito Wagyu.

This event is not for Sissy’s or weaklings, as you be sitting outdoors on plastic chairs, Eating on Cardboard tables and on top of that you have to grill your own meat. ( You’re Welcome )

The Rules are simple.

The first rule of Ito Wagyu Beef Fight Club is: You do not talk about Ito Wagyu Beef Fight Club.
The second rule of Ito Wagyu Beef Fight Club is: You do not talk aboutIto Wagyu Beef Fight Club.
Third rule of Fight Club: 200 GR of finest Ito Wagyu Beef per person.
Fourth rule: one Bowl of Rice at a time, fellas.
Fifth rule: You only two toppings to choose from.
Sixth rule: no fancy dress shirts, no high heels.
Seventh rule: Eat as long as you are can stand.
And the eighth and final rule: if this is your first night at Wagyu beef Fight Club, you have to Eat.

Sit Down, Eat, Drink, Repeat.

Quench your thirst with our selection of Premium Sake and Beers by the glass.

Reservations are made on our website with Pre payment only.

Reservation can be done on our website and now go and get your gloves on.

It’s our 2nd Korean pop up this weekend and

So so spicy
So so dirty
So so delicious.

Check with us on Insta chat if you decide to pop past, as we only have a few tables left.

Aged Tuna salad.

Yeah, that’s right.
This is going to be the most simple dish for our Korean popup this weekend, and it’s exactly what it says it is.

The salad features bluefin tuna from , aged, so the texture and flavor become more like beef tenderloin.
The black sauce on top is made from black sesame paste and kewpie mayonnaise.

It’s so simple and yet so perfect because it hasn’t been “fcuked” with.
just like this photograph coming straight out of the camera without post-editing. ( no fc***ng around there either )

Simpletons unite. This weekend there will be a simple dish on the menu for everyone.

Anyone else who has not got the privilege to be with us, all ingredients used can be ordered from our website, except the kewpie mayo.

Korean beef tartar
With seaweed 🌊

This Beef tartar is everyone’s favourite even though it’s not spicy, and it hasn’t got onions either nor capers. The seaweed from boosts delicate umami and the complex acidity of the cho vinegar by helping the beef stay vibrant, digestible, and Moorish.
Topped with crisp myoga to finish and served ice cold it’s something you should try this weekend at our Korean pop-up. Bookings can be made on all our websites and is absolutely required. As always, our pop-ups include educational product tastings of our Korean range, so there is a lot to discover.

Another edition of our Izakaya pop up runs between Saturday the 5.6 and Sunday the 6.6.2021 at Felix food Klub from 16-22:00PM

Our Japanese Dishes are created from the products we sell at our shop by the suppliers we Love.
As Simplicity is key with this limited pop-up concept, we have a new streamlined pricing for our tasting size dishes so you can try more food. Our premium sake selection is now available by the glass, ready for multi dish pairings without limits. If you don’t like sake on its own, we have Japanese-inspired cocktails topped with soft drinks and botanical essences from .distillery . For dessert, we feature our koji ice cream based on two types of amazake and our brand new natural Sakura essence. For the audio pleasure, we serve funky beats straight from the iTunes playlist.
No reservations are required for the stand-up tables and if you feel like having your private table, then send us a DM.

JAPANESE SAKE OK!
JAPANESE FOOD OK!
NO KARAOKE!

Next weekend only, we are opening INUA Izakaya for those of you who enjoy high-quality Japanese Sake and Japanese Food.

Plenty of heaters on our covered terrace keep you dry and warm so that you can enjoy your modern Japanese tasting dishes to share.

With this Izakaya concept, No reservations are required and our adjusted pricing structure helps to make dishes more accessible without sacrificing the quality of our ingredients.

Try our new range of sake by the glass, weekend of 5-6 June Only!

Open from 16:00-22:00PM on 05.06 & 06.06

JAPANESE SAKE OK!
JAPANESE FOOD OK!
NO KARAOKE!

Any plans for the rainy holiday weekend?

We’ve added a couple of dishes for the adventurous and spontaneous amongst you, who enjoy high-quality Japanese Sake and Japanese Food.

Plenty of heaters on our covered terrace keep you dry and warm so that you can enjoy your Donbori Rice Bowl topped with Premium quality sashimi or a hot and steamy Japanese Wagyu Beef Curry.

With this Izakaya concept, No reservations are required, and our adjusted pricing structure helps to make dishes more accessible without sacrificing the quality of our ingredients.

Try our brand new “King Ghidorah Donburi” - a steamy three-headed Tartar made from Fatty Tuna, N25 caviar and Sea Urchin.

Open from 16:00-22:00PM

Last weekend was our first ingredient pop up . We had some pretty experienced culinary explorers as guests who advised us to scrap the “a la carte” and serve a set menu. So we went back to the drawing board to create a 10 course omakase menu, with all the bells and whistles. The concept is still the same, premium ingredients, premium sake, and casual atmosphere with outdoor heating in Antwerp’s most iconic location at felix pakhuis. Reservations can be made on our website www.inua.land

YUBESHI

Fermented yuzu fruit on steroids.

The upper part of yuzu is cut so the yuzu can be hollowed out and stuffed with miso, Japanese pepper, and walnut before the upper part is placed on top as a lid. Since the process of making yubeshi requires a repetition of steaming and drying twenty to thirty times until the yuzu cup turns yellowish-brown, it takes a period of three to four months till it is then wrapped with straw and aged for another three months. Before eating yubeshi, the straw is removed, and the fruit is cut into slices to be served as an accompaniment for our premium sake range.

Reservations are still open for this weekend and also for the 22.5.21

This is the menu for our Japanese themed”product pop up” 15.5.21 and 22.5.21

1. Choose a dish. 2. Let us know how you want it prepared or leave it up to us. 3. Drink lots of premium sake.

Reservations are made on our inua website so see you on Saturday.

Jap.erman chocolates

are an artisan chocolate company based in Berlin that creates chocolates, as I only saw before in Japan made by es Koyama.

This limited edition of these edgy chocolates is filled with hon mirin handcrafted by , and you can taste them at our pop-up paired with a glass of 8 years aged hon mirin.