The grace that rich fishing grounds
and rich earth create.
We want to make it the most delicious.
We think about food safety and security.
We will spread “the taste of Ishinomaki” which
felt
the enthusiasm of manufacturers to the world.
I go to Norway and import and process only high quality mackerel. It was immersed in "Salt malt", thoroughly managed time and temperature, and dried it.
Quickly frozen deep-fried silver salmon with internal organs, head removed.
I made high-fresh domestically produced Mackerel as flakes. It is possible to suggest according to the intended use, such as salt-free, salt-free, salt concent
The colorful "Tochiotome" is sweet and sour. Rich taste and fruit juice are characteristic. It is delicious even if processed into jam or juice.
No pesticides or chemical fertilizers are used. Flavor spreading in the mouth. Taste that increases the umami each time you chew. This is the taste of Japan.
A rich flavor that excites side dishes. It fits very well for sushi.
