Miso stewed until tender to the bone

Restaurants, Izakayas, Prepared Foods, Bento Shops, Commercial Use, Retail, Overseas

Retail store sales (fresh seafood and salted/dried products)　
Food service menus (bento boxes, izakaya, hotel breakfast menus)　
As prepared food items, etc.

Dashi broth made from kombu seaweed is the foundation of Japanese seasoning.
We carefully select Norwegian mackerel rich in fat, marinate it in our unique concentrated kombu extract,
and slowly dry it with cold air to craft this product with meticulous care.
As the originator of kombu salted mackerel, our company uses an unchanged proprietary method since our founding to create salted mackerel that is rich in flavor without any unpleasant odor.
Rich in high-quality protein, it offers the perfect balance of kelp flavor and subtle saltiness.
We've commercialized a miso stew using this kelp salted mackerel, a dish deeply familiar to Japanese people, through our own in-house production.
Using a pressure cooker, we simmer it until even the bones are tender.

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