Hiroshima Oyster
Hiroshima oysters are finished only with oysters from Hiroshima Prefecture and seaweed salt.No food additivesIt is an oyster extract.
It can be said to be a "natural ajinomoto" that brings depth to cooking with a few drops, and it goes well with Japanese food"The Ultimate Secret Ingredient"As a result, it naturally harmonizes with all Japanese, Western, and Chinese dishes.
With the old-fashioned method,About 30 oysters in one jarto bring out the aroma and deep taste.
In addition, it is rich in nutrients such as glutamic acid, succinic acid, zinc, taurine, and glycogen, and is a dish that is particular about health and taste.
Hiroshima Vinegar
Hiroshima vinegar"Vinegar made from yuzu peel instead of fruit juice"Are.
We use only the peel of "Kawane Yuzu" (pesticide-free during the cultivation period) grown in Akitakata City, Hiroshima Prefecture, and make use of the highly nutritious ingredients of the peel.
By combining traditional static fermentation technology, the aroma and umami of yuzu, mellow acidity, and deep taste are realized.
The coarsely filtered type retains acetic acid bacteria, which is expected to be useful for maintaining immune balance and health management according to the season.
Divide with water, carbonated, milk, alcohol, etc."Vinegar activity"It is a vinegar that combines health and deliciousness that can be easily enjoyed.
Kakitoma
Kakitoma is a luxurious blend of Hiroshima oysters for about 8 oysters.Tomato sauce with no preservatives or flavoringsAre.
tomatoes, onions, pure rice vinegar, honey, etc.,We are particular about all domestic raw materials。 Without the use of spices, the natural sweetness of the honey harmonizes with the acidity of the tomatoes, bringing out the original taste of the ingredients.
This simple and profound taste was developed in collaboration with a professional chef in Hiroshima.
It is a versatile tomato sauce that can be used for both home cooking and restaurant dishes.
The salt content is also modest, and it is finished in a seasoning that is gentle on the body and can be safely incorporated into the daily table.