Moriguchizuke is a traditional Japanese pickle that has been around since the Edo period. Narazuke is a pickle made in Nara Prefecture, which is made by pickling daikon radish and turnip into thin strips and pickling them with rice malt and lactic acid bacteria.

"Soy Sauce Dark Skewers'' are 150 yen each.

There are also ochazuke, rice balls, and rice bowls made with Moriguchi-zuke and Narazuke.

About 10 meters to the south is "Sutawaraya Inuyamaan''.