We are sticking to the good raw materials like Fish, Salt Water, Oil and so on.
The basis of the deliciousness of kamaboko and tempura is the goodness of the ingredients, fish, salt, and water. In the case of tempura, oil is also added onto the basis.
In addition to the goodness of the material, we mix technology, experience, ingenuity, customer evaluation, craftsmanship, etc., and knead, steam, bake, and fry as a unique manufacturing method.
The product is the simpler the better in taste, without adding various additives. That is why our Kamaboko and Tempura are difference in taste compare with the other products which contain additives.
We take pride in using natural ingredients as much as possible for fresh, high-quality seasonal fish, and we are proud of our craftsmanship and experience without relying on additives.
As for salt, deep sea water salt and natural salt are used according to the product and application. We try to maximize the natural sweetness and deliciousness by combining several types of salt and adjusting the addition ratio.
The water used is not tap water, but natural groundwater that springs from the Shikoku Mountains. Delicious water rich in minerals brings out the deliciousness of Kamaboko and tempura.
As for the oil, we use rice oil that has been refined by squeezing good quality rice. It is a high-class oil that is smooth, has a light flavor, and does not leave oiliness.