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NICATA

NICATA

ニカタ
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NICATA
Pure natural flavor. It is a "salt-free and additive-free" bonito soup stock that has been inherited in Izunumazu since the Edo period.

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T3810609802817

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About the brand

Pure natural flavor. It is a "salt-free and additive-free" bonito soup stock that has been inherited in Izunumazu since the Edo period.
1
The fish is washed and boiled in fresh fresh water, which flows abundantly from the mountains of Amagi and is close to nature. As a result, the salt content of the knots themselves is extremely low, making them more delicate and health-conscious.
2
By drying with a heat source of hardwood over an open flame, the fragrance is slowly and carefully. And to the smoked fragrant, old-fashioned traditional bonito flakes.
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Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?

Why are we doing?

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"This is a straight, honest natural flavor."
~NICATA is completely salt-free and additive-free
　
It has been more than 10 years since Japanese food was registered as an Intangible Cultural Heritage. The reason cited for the judgment is "the spirit of respect for nature, ingredients that are blessed by nature, and ingenuity in cooking and preservation."
I feel that it is the very essence of soup stock culture.
We want many people to be interested in the wonderfulness of bonito soup.
I wanted many people to taste the soup stock of my hometown of Numazu, so I started NICATA.
　
Although Japan is proud of its soup stock, many products on the market contain additives and more salt than necessary. Its taste is artificial, made.
In order to enjoy the real flavor, NICATA is completely salt-free and additive-free.
You can feel the original richness and depth of the soup stock. This is the natural flavor.
　
At the same time as valuing the soup stock culture, we offer recipes that allow you to enjoy soup stock not only in Japanese food but also in Western and Chinese food, proposals for use in outdoor scenes, and package designs that make you want to pick it up, so that it is easy for the younger generation to get used to modern eating habits.
We are developing products with the idea that you can do it.
　
　
　

What are we doing?

There are two main features of NICATA
"Abundant fresh water flowing from Izu Amagi"
Numazu water is maintained by pumping groundwater from a deep well and then minimizing the treatment for drinking. In other words, it is fresh water in a state close to nature.
We wash the bonito in its fresh water and boil the fish.
Depending on the production area, salt water or seawater is used for this work, but fresh water has been used in Numazu for a long time.
As a result, the salt content of the knots themselves is extremely low, making it possible to give a more delicate seasoning, and it is also supported by those who are more concerned about the salt content.
　
"Old-fashioned open-flame drying"
In the primary drying, a heat source from burning wood is sent to the dryer with a fan and dried while smoking. Some manufacturers use burners together, but we don't use anything other than firewood.
Transfer the fish that has risen from the primary drying to the secondary dryer.
It is dried over an open flame with firewood in the basement, and it is the closest drying method to the traditional hand volcanic method. This process is repeated for 3 to 10 days, depending on the size and quality of the fish, until the knots are fragrant and smoked at a lower temperature than the primary drying.
By drying with a heat source of hardwood over an open flame, it is slowly dried and scented. And we believe that we can bring out the taste of smoked fragrant and old-fashioned flakes.
　
With these two points, it will be bonito flakes and bonito soup that have a craftsman's soul that only we can make.
　
In addition, as an environmental consideration, the firewood used for smoking NICATA is thinned wood. By converting unused wood into a resource, it is treated the same as biomass fuel.
And the burned ash is also reused as fertilizer and lye remover.
In addition, fish bones and heads are dried and processed into organic fertilizer.
　
Cherish the blessings received from the sea and the mountains,
Not only bonito flakes, but also by-products
We regard it as a valuable resource.
　
　
　
　
　

Commitment to the product

Blended soup stock "SURUGABAY BLEND"
It is a blend of bonito, bonito, mackerel, muro aji, and shiitake mushrooms.
The rich flavor of the fish is combined with the sweetness of shiitake mushrooms, making it a one-of-a-kind deliciousness.
It has a taste typical of Numazu and is used by professional chefs.
It is also recommended to match it with tomato soup as well as Japanese food.
　
　
Honbobushi　　　　
It is made with 3 to 4 times more time and effort than general flower bonito.
Because it has been dried and matured, it has a more refreshing and mellow taste.
NICATA is characterized by its mellow scent, and please enjoy the gorgeous and elegant fragrance that escapes through your nose.
　
　
　
Dashi soy sauce kit
That's right, this is a kit where you can soak bonito flakes in soy sauce to make your own favorite dashi soy sauce. That's right, the umami sweetness from the bonito is added, and the simple soy sauce turns into the best. In fact, many commercially available soy stocks contain additives.
One of the unique strengths of the kit is that it can be made without additives, and by making it with your favorite soy sauce, you can finish it with your favorite soy sauce.
It is a soup stock soy sauce that will grow more delicious tomorrow than today.
　

Who are supporting us?

Our main customers are those who are particular about food and those who are health-conscious.
There are many people who want to incorporate as much good things as possible in their daily lives without being too overwhelmed, and they are supported by people of all ages.
Many people repeat it, and it is often chosen as a gift because it was delicious to eat by themselves.
In addition, the novelty of the package and the proposal for use in outdoor scenes have been patronized by men.
　
　
　
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