[Konnyaku Jerky] was published in the newspaper!

Monday, December 20, 2023 Shiga Hikone Shimbun,

Chunichi Shimbun Biwako edition on February 1, 2024 (Thursday)

An article about "plant-based konjac jerky" has been published.

“Konnyaku Jerky” is made using red konnyaku, a specialty of Shiga Prefecture.

We are patronized mainly by people in the Kansai area.

Tokyo Bar will continue to work on food issues,

We will introduce a new style of food to the whole world.