"50°C washing, low temperature steam" devised by Professor Issei Hirayama. At Hanayamomo, we presided over the low-temperature steam study group "Mushi Club" and have been researching together to add value to the hell of Kannawa.

Mushicharo is a restaurant that is the result of this research. Chef Shinichiro Maeda, who was one of the first to introduce low-temperature steam to the Chinese cuisine world, uses Kannawa's natural steam to create an ecological "steaming, maturing, fermenting, drying" dish.” will be realized.

The low-temperature steam enhances the flavor of the ingredients, making it a healthy dish.