On the 2nd, Nippon-Ham announced two "player-produced gourmet" products and five "player gourmet" products developed for the 2026 season at ES CON FIELD.

catcher Yuya Gunji and infielder Yuki Nomura are newcomers to the "Player-Produced Gourmet" program, where players themselves come up with the menu and are involved in the development. Gunji, who said he came up with a dish to pair with wine, has created "That's right, I'm so cool! Crab cream pasta" (2,000 yen), inspired by a famous line he said on the stage after hitting a walk-off run last season. Nomura has recreated a taste he remembers from his student days. Chef Nomura's "Flowers bloom in your mouth! Chef Nomura's Loco Moco plate" (1,980 yen) incorporates flavor-changing elements such as pickled onions and plums, creating a dish that will change the flavor of your mouth.

Among the player gourmet dishes are "Shun Mizutani Shun's Pineapple Hair!? Omu Hayashi Rice" (1,320 yen), which recreates Mizutani's pineapple hair, "Kota Tatsu pitcher 's Eel Extra-Speed Delivery Mabushi" (1,800 yen), which you can enjoy by adding broth to change the flavor, "Tatsuki Mizuno 's Gyu-Tacchan Donburi" (1,800 yen), which offers three types of beef tongue, beef tongue sausage, and beef tongue hamburger, "Shu Yamagata 's Gata-Shu Char-Shu Donburi" (1,600 yen), which allows you to enjoy high-quality pork, and "Yua Tamiya 's Friend! Yua-Toro Otamiya Curry" (1,480 yen), which is made with Hokkaido Wagyu beef and topped with a fluffy, runny egg.

This brings the total number of gourmet dishes for athletes to 105, 66 of which are new products.