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.
Mackerel was cooked in special sauce miso sauce without chemical seasoning. It can be tasted with an easy cooking method.
Miyagi prefecture quickly frozen summer oysters that entered from stable to stable throughout the year. It is possible to eat raw food after thawing. The size
The taste of fat fish is pickled with salt koji produced in Kyoto and it is refreshing finish.
Pesticide-free Sasanishiki white rice is a raw material.It is rich in nutrition, it will prepare the intestinal environment so it is good for health and beauty.
The colorful "Tochiotome" is sweet and sour. Rich taste and fruit juice are characteristic. It is delicious even if processed into jam or juice.
Tsukune is juicy using young chicken breast meat and irony from Iwate Prefecture. Beef tongue used American produced with less smell.
