10/19 thu – 10/25 wed & 11/23 thu – 11/29 wed: 10 am – 5 pm

Due to popular demand, Uwajima Pearl Fair is returning to the Gardena Store!
Demonstration and sale of selected pearls from Uwajima, Ehime Prefecture, Japan.
These carefully selected pearls make the perfect gift for someone precious or a
special treat for yourself. We welcome you with a wide variety of products!

The Uwakai Sea is characterized by the deep bay with ria coastline and blessed with abundant nature, and it is also in the most privileged natural environment suitable for pearl farming.
Pearls are cultured by making good use of abundant natural blessings.
Beautiful pearls are produced by our reliable technology and thorough work that has continued three generations.

Uwajima pearls, often displaying captivating pink hues at their core, owe their unique colors to the distinctive cultivation environment.

Discover Necklaces and Earrings with ‘Natural Blue’ Pearls, exclusive to pearls nurtured by the Uwakai Sea’s unique plankton.

Experience their exceptional rarity through a distinctive metallic sheen. Don’t forget to visit our special corner to witness this luster firsthand!

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Come to the Tohoku Fair 2023: this November and experience the extraordinary offerings of Japan’s captivating Tohoku region! Discover the unique culinary traditions and exceptional local delicacies from the six prefectures of Akita, Aomori, Fukushima, Iwate, Miyagi, and Yamagata. Don’t miss out on this opportunity to taste flavors unlike anything you’ve ever experienced before!

Find local Tohoku products at Tokyo Central and Marukai Market at Gardena, Costa Mesa, West Covina, Yorba Linda, San Diego, and Cupertino locations from Thursday, November 9 to Wednesday, December 6!

* At the Tohoku Fair, demonstrations and tastings are not available.

Our Pick: 5 Products To Find At Tohoku Fair!

TSUKIIRO PUDDING – A thick and rich pudding with famous Daily King Milk
AOMORI APPLE JUICE NEBUTA – Unfiltered apple juice made from 100% Aomori apple
DRINK YOGURT “THE PREMIUM” – A milk-based probiotic soft drink with Oligo sugar from Aomori
CRAB SHELL FISH CAKE – Red snow crab legs are hand-placed on the fish cake
NANBU YUBA AND KELP SOUP – Non-additive instant soup with “Yuba” tofu skin and konbu kelp


Indulge in the decadent, collagen-infused Daily Kind Milk Pudding. With its creamy texture and premium ingredients, it’s the perfect gift for health-conscious individuals or a luxurious self-indulgence. Each serving contains 1000 mg of collagen, promoting both beauty and overall wellness.

This delectable treat can be conveniently stored at room temperature for up to four months.


This unfiltered apple juice is simply made from Aomori apples, creating a pure and authentic taste. The sweet and tart flavors from these high-quality apples are perfectly balanced, providing a delightful taste experience.

The Nebuta Festival, one of the three major festivals in Japan, is used in the label design.


This probiotic yogurt drink is made with 100% fresh raw milk obtained in the morning. It undergoes a 48-hour aging process to achieve a luxurious texture and delightful flavor. It contains oligosaccharides, which can act as prebiotics to support beneficial bacteria in our gut.

It is free of stabilizers, artificial flavors, and additives, made with only natural ingredients for a pure product.


The combination of red snow crab legs and the fish cake shaped like a crab shell creates a visually appealing and appetizing kamaboko. The red snow crab legs are carefully hand-placed on top of the fish cake, resembling the shape and appearance of a crab.

The vibrant red color of the crab legs adds a touch of elegance to the kamaboko, making it perfect for special occasions like the New Year’s table. The bright hues symbolize good fortune, wealth, and prosperity, making it an ideal addition to the festive celebrations.


An additive-free instant soup enriched with the finest ingredients – “Nanbu Yuba” tofu skin and konbu kelp sourced from the pristine Iwate prefecture in Sanriku. Our Nanbu Yuba is meticulously crafted using 100% Iwate-grown soybeans and pure spring water, guaranteeing unparalleled quality.

The naturally dried Yuba tofu skin boasts a luxuriously smooth texture, and when immersed in hot water, it transforms into a delectably soft delight.


Tokyo Central, the exclusive retailer, will now offer a wide range of collaboration goods inspired by the renowned Japanese online role-playing game, “PSO2 NEW GENESIS”. Starting from Thursday, November 23, 2023, these products will be available for purchase at the following stores: Gardena, West Covina, Yorba Linda, Little Tokyo, West LA and San Diego

Moreover, each piece in this exquisite collection will come bundled with an exclusive item code that grants players the exciting opportunity to utilize these collaborative items within the game. Embrace the fusion of reality and virtuality as you bask in the delights of these collaboration goods, both in the game and beyond.

※ Limited Quantity
※ Some stores may not carry some products.



Size: M / L / XL


Size: M / L / XL


Size: M / L / XL

NGS” Bath Towel A

NGS” Bath Towel B

Watch NGS Headline (11/28/2023)


PSO2 NEW GENESIS Official Site

Phantasy Star Online 2 Official X Account

Phantasy Star Series Official Community X Account

PSO2 Official LINE @ Account

From 10/26 thu ~ 11/22 wed, the J-Beauty Fair is now taking place at all Tokyo Central and Marukai stores. Limited quantities are available, so hurry!

From 10/26 thu ~ 11/22 wed, bedding, storage products, kitchenwares, and other home goods are on sale! Visit Tokyo Central and Marukai stores for details.

OSECHI RYORI: Enjoying and Sharing New Year’s Special Foods

With the year coming to a close, everyone is rushing around to tie up loose ends such as cleaning the house and paying off debts. However, amidst the chaos, there is a glimmer of relaxation and enjoyment in the form of New Year’s Osechi Ryori. Originally, Osechi Ryori was referred to as “seasonal festive occasion food” and was enjoyed on various occasions throughout the year. Nowadays, it is specifically associated with the beautifully arranged and specially prepared dishes enjoyed during the most significant holiday of the year – the New Year’s holiday which typically lasts for 3 to 5 days. Traditionally served in tiered lacquered boxes designated for the New Year’s festivities, Osechi Ryori served as an offering to the divine spirits believed to visit households during this time, as well as a symbol of the desire for happiness and prosperity in the upcoming year. Discovering the intricate details and symbolic meanings behind these dishes can add an extra level of joy to the process of preparing and assembling your New Year’s feast.

The Meaning Behind Each Ingredient

Each ingredient carries an auspicious meaning, and the names of many often have a pronunciation that lends itself to two or more interpretations.

Red and White Steamed Fish Cakes

The red (Kou – in reality, pink), stands for felicity, and the white (Haku) represents sacredness. The shape of the half-circle kamaboko resembles the first sunrise of the New Year from the horizon. Red and white represent the rising sun and Japan’s flag and popular colors in other New Year’s decorations, both edible and ornamental.

Sweet Rolled Omelet Mixed with Fish Paste

A thick omelet made of egg and fish paste is rolled into a spiral shape. The shape of Datemaki looks like rolled up scrolls (makimono) and represents a wish for improving academic skills. 

Sweet Steamed Layered Egg Yorks and Whites

A beautiful bi-colored egg symbolizes prosperity, with the yellow yolks symbolizing gold, and the egg whites symbolizing silver. Nishiki is a play on words: Usually, the kanji 二色 (bi-colored) is pronounced “nishoku” but also can be pronounced “nishiki” the same as 錦, expensive textile brocade.

Pureed Sweet Potato with Candied Chestnuts

This beautiful yellow color dish is made of Japanese sweet potato puree mixed with candied chestnut chunks or whole chestnuts. At the beginning of the year, eating something yellow, which represents “gold,” is believed to bring good luck and prosperity.

Sweet Simmered Black Soybeans

Black soybeans are simmered in sweet syrup with a hint of soy sauce. It is eaten to wish for diligence, hard work, and the health of the family since both 豆 (beans) and まめ (diligent) have the same sound “Mame”. In addition to that, black is said to ward off evil spirits lurking in the New Year

Rolled Kelp Simmered in Sweet Soy Sauce

Kelp rolls are made with fish such as herring, salmon, or smelt in the center, tied with dried gourd ribbon, and simmered for a long time in sweet soy sauce. The word 昆布 “kobu” rhymes with よろこぶ “yorokobu” (to be joyful). 子生 is also pronounced “Kobu” which means “to give birth to a child,” in the wish for the prosperity of offspring.

Shrimp / Lobster

The long antennae and curved backs of shrimp, prawns, and lobsters represent elders and symbolize health and longevity. Usually, cooked with shell and head simmered in a sweet and savory broth or broiled. Their red and white coloring bodies make them a gorgeous stand-out among the other foods in the Jubako box.

Herring Roe

“Kazu” means number and “Ko” means children. Kazunoko symbolizes the wish to be blessed with children because herrings lay many eggs. In the past, salted or dried were the common types of herring roe, but due to the time-consuming nature of the process, seasoned herring roe, which can be eaten as is, is now the mainstream

Candied Dried Sardine

This dish is a small, dried sardine roasted dry and then caramelized with mirin (sweet sake), sugar, and soy sauce. Tazukuri literally means “to make rice paddy” as sardines were used historically to fertilize rice fields. 

Lotus Root

Renkon is regarded as a lucky vegetable because it has lots of holes, which symbolizes the ease of looking through to the future. Renkon is one of the ingredients for the “Onishime” traditional braised vegetables, a staple of the family Osechi dish. Also “Subasu” sweet vinegar marinated lotus root is popular for the Osechi.

Burdock Root

Growing long and deep into the earth, the burdock root symbolizes both the flourishing and stability of the family in the coming year. Gobo is using for several Osechi dishes such as “Onishime” braised vegetables, “Tataki Gobo” pounding burdock with seasoned sesame, and family staple “Kinpira Gobo” soy-flavored shredded burdock and carrot.

Japanese Taro

The taro root grows by baby buds sprouting off the parent plant, and this represents a wish for a fertile future. Along with other root vegetables for the “Onishime”, cooking alone for 白煮 “Shirani” white color braised taro and the necessary ingredient for the “Ozouni” soup with mochi in some regions.

Arrangement and Presentation

The traditional method for presenting and storing Osechi Ryori is called “Jubako” a lacquered box with a top lid, which may have three to five tiers. The boxes, chock-a-block with beautifully arranged goodies, are presented stacked, then one by one the tiers are placed on the table, revealing the treasures inside. Osechi ryori is traditionally eaten the first three days of New Year, all the tiers are neatly stacked together, and the lid is placed after each meal and ready for the next meal! The stacking of the layers, “Kasaneru” also embodies the meaning of layering or stacking happiness upon happiness, a thought surely not far from your mind as you are enjoying your meal!Generally, the top tier, Ichi-no-ju, contains appetizers; the second tier from the top, Ni-no-ju, holds vinegared dishes, roasted or grilled items, and skewers of meat and fish; the third, San-no-ju, contains braised or stewed food. But there are as many varieties of dishes, ways of arranging, and ways of presenting as there are prefectures in Japan! And each household has its own special style as well, meaning that there are no hard and fast rules that must be obeyed. Feel free to arrange things as you wish—with or without a Jubako!

Here are a few examples of how you might want to display your own version of New Year’s Osechi Ryori! 

Japanese Style Platter Arrangement
Western Style Platter Arrangement
Individual Serving Plates

Creamy Pumpkin Miso Soup is a delicious and comforting soup that blends the earthy taste of pumpkin with the rich umami flavor of miso. It strikes a perfect balance between sweet and savory notes, making it an ideal dish for chilly autumn evenings.

To bring out the umami flavor, miso paste is added. Miso is a traditional Japanese ingredient made from fermented soybeans and offers a unique complexity to the soup. It adds a depth of taste that pairs perfectly with the sweetness of the pumpkin. Garnish with a drizzle of cream, toasted pumpkin seeds, and fresh herbs, this soup not only tastes delicious but also looks visually appealing. The sesame oil adds richness, while the pumpkin seeds provide a crunchy texture. Completing the dish with fresh herbs adds a touch of freshness that perfectly complements the other flavors.

A comforting and easy-to-make dish that is well-balanced and nourishing, with a creamy texture that’s sure to become a new fall favorite.

Creamy Pumpkin Miso Soup Recipe


*For this recipe, it is recommended to use sugar pumpkin, butternut squash, and acorn squash.


  1. Chop the pumpkin and onion into small pieces.
  2. Put butter and onion in a pan and saute until onion is transparent over medium heat.
  3. Add pumpkin and saute briefly, then add water and cook until the pumpkin is tender.
  4. Once the pumpkin is soft, smooth it with a hand blender.
  5. Add milk and miso paste and heat over low heat. When the mixture is thoroughly warmed, season with salt and pepper to taste.
  6. Garnish with a drizzle of heavy cream, toasted pumpkin seeds, and Italian parsley.
Pearl Cultivation Farm at Uwajima, Ehime Prefecture in Shikoku Island.

In October 2023, we’re showcasing products from Ehime prefecture at selected Tokyo Central and Marukai Market stores. Visit on the scheduled days (**see schedule below**) to savor local Shikoku treats!

From Thursday, 10/12  to Wednesday, 11/8, explore the specially curated selection of products from Ehime.
**Please note: The schedule may be subject to changes. We recommend checking this page before visiting for the latest updates.**


Ehime Fair 2023: Unearth Shikoku’s Sunshine Bounty in October! Experience the rich offerings of Ehime, Japan, including nutrient-rich soil for citrus fruits like mandarin oranges, terraced coastal fields, and unique local products.

Find local Ehime products atTokyo Central and Marukai Market at Gardena, Costa Mesa, West Covina, Yorba Linda, San Diego, and Cupertino locations from Thursday, October 12 to Wednesday, November 8!


Our Pick: 5 Products To Find At Ehime Fair!


No odor characteristic of farm-raised fish. Delicious eating as a sashimi and can be used in a wide variety of dishes.

To ensure freshness, it is recommended to store it in a frozen state. When ready to use, defrost it by running it under cold water. Please consume immediately after defrosting.


The natural sweetness of Naruto Kintoki sweet potatoes is maximized and baked into a boat-shaped cookie.
The snack is elegantly sweet and not overly sweet, making it a perfect choice for tea time.

You can enjoy the best flavor of sweet potato as it is, chilled, or baked.


This product is a fusion of carefully selected ingredients from the Seto Inland Sea in Shikoku. Made with Matsuyama-age fried bean curd and Shodoshima pure brew soy sauce, it has a gentle flavor with a hint of vegetables.

Simply mix 2 cups of rice and this product with the ingredients and liquid, and cook in a rice cooker to make a superb home-style seasoned rice.


This is a crispy snack made by deep-frying whole shrimp with a pinch of salt. It’s difficult to stop eating once you’ve tried these bite-size snacks with their light and pleasant texture.
Perfect to have with beer and other beverages or as a standalone snack.


A famous confectionary from Matsuyama. Made by rolling up the yuzu flavored sweet bean paste into a “の” shape using fluffy and moist baked sponge cake.

The cake has been pre-sliced into 11 pieces, making it very convenient to serve without any extra effort.


Join us in celebrating the 5th anniversary of our Yorba Linda store!
From Thursday, October 5th to Wednesday, October 11th, Tokyo Central Yorba Linda store will be holding an exclusive sale event featuring free tasting demos, weekend entertainment, and much more!

Celebrate the Mid-Autumn Festival on 9/29 with Otsukimi Dango!

What is “Otsukimi”?

In Japan, there is a custom of “Otsukimi お月見” meaning “Moon Viewing” at the Mid-Autumn Festival. Otsukimi traditions include; decorating Japanese Pampas Grass (Susuki) and seasonal flowers, offering Japanese yams and other autumn harvests. The main event is eating round dumplings called “Tsukimi Dango 月見団子” to celebrate the beauty of the Moon. 

Mid-Autumn Festival in 2023 is September 29th. Let’s make Otsukimi Dango and celebrate!

Otsukimi Dango dumplings are round in shape, representing the full moon, and are prepared by stacking 15 dumplings in a pyramid shape. It is believed eating Otsukimi-Dango during or after the moon viewing, will provide health and happiness to us.
We are introducing a very simple recipe for soft and tasty dumplings with only two ingredients.


*Shiratama flour is made from glutinous rice that has been polished, rinsed, ground with water in a stone mill, then the sediment is dried.


  1. Add the shiratama flour to the bowl.
  2. Gradually add tofu and knead until the mixture becomes as soft as an earlobe.
  3. While boiling water in a pot, shape into bite-size balls.
  4. Gently put it in boiling water. Boil for 1 minute after the dumplings float to the top.
  5. Remove from hot water and drain. Stack 15 dumplings in a pyramid shape and a palace by the window.
  6. Enjoy watching the beautiful moon then enjoy your Otsukimi Dango! 

Variety of Dango

After displaying Otsukimi Dango and viewing the beautiful moon, it is time to enjoy!
We suggest a few toppings to make your dumplings taste great.

Sweet Soy Sauce

The most popular flavor of the Dango dumplings. Ingredients and Directions are so simple. Try to make at home!

– 4 tbsp Sugar
– 2 tbsp Soy Sauce
– 2 tbsp Mirin Sweet Rice Wine
– 2 tbsp Potato Starch
– 150 cc Water

1. Combine all ingredients in a small saucepan and heat over low to medium heat.

2. Stir constantly until thickened and translucent.

3. Serve over or dipped in dango.

Sweet Red Bean Paste

Enjoy Dango with Anko – Azuki Red Bean Paste. Serve with your choice of Tsubu-an (chunky textured, with partially crushed beans, or beans left intact) or Koshi-an (smooth textured, like a puree, with bean skins removed).

Azuki, also called adzuki, is a small red bean grown in East Asia and the Himalayas, and is popular in many Japanese confectionaries.

Find Sweet Red Bean paste at your near Tokyo Central. 

Toasted Soy Bean Flour

Kinako is roasted or toasted soybean flour, a product commonly used in Japanese cuisine. The meaning of “Kinako” is “yellow flour” in Japanese.Soybeans are roasted, peeled skins, and ground into a powder. Heating process removes the distinctive smell of soybeans and gives it a savory aroma.

It is widely known that Kinako contains a lot of protein because it is made from soybeans. In recent years, more people have been taking it for health reasons, as it contains dietary fiber and oligosaccharides that increase beneficial bacterias in the digestive system.

Mix Kinako and Sugar well and sprinkle over the Dango.