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[Ripe mango used] Chicken Nanban sauce (no preservatives added)
We have succeeded in upcycling the raw materials that have been stored as "wasteful" in the primary processing of our own brand mangoes.
1
Using mango, the traditional Nanban vinegar is mellow, and the fruity aroma is reminiscent of a tropical dining table and colors the dining table. Emphasis is placed on the balance of sweetness and acidity, resulting in a refreshing aftertaste.
2
We are particular about ingredients other than mango, and use rice vinegar from Miyazaki Prefecture (Fukuyama Vinegar Brewing Co., Ltd.), true kelp from Hokkaido, and sugar from Ko Shoten in Osaka Prefecture.
3
You can add olive oil to make salad dressings, sauce for sweet and sour bean paste, or split it with hot water or water and enjoy it as ponzu sauce.
Brand Owner
More about the Brand Owner
八田 京子
KYOKO HATTA
Representative of MAGRI Inc. After graduating from high school in her hometown of Miyazaki Prefecture, she joined a modeling agency in Tokyo and worked as a show model for 13 years. When he returned to Miyazaki at the age of 28, he became an apprentice to a local mango grower and became a model turned mango farmer. She sold 4,000 sets on a food mail order program through branding activities and sales channel development of "Chateau Mango" that she produced, and attracted attention as a female mango farmer. I want to provide "encounters that are impossible in everyday life", make life more gorgeous and lustrous, and I want to see the smile that makes that person happy. His motto is to make people who are involved in the stories that create things exciting.
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Auto-translated
"Mottainai" ~ From Miyazaki!! Birth of chicken Nanban sauce using ripe mango
While farming, we at MAGRI sell our own brand mango "Chateau Mango" and carry out primary processing for the development of processed products. I want to eliminate the "discarded and wasteful" part that occurs in processing. In addition, we value the creation of products that can make everyone's dining table more enjoyable and rich.
What are we doing?
Succeeded in upcycling commercialization!
Miyazaki's unique product "Ripe Mango Chicken Nanban Sauce" is born ★
The part that must be discarded in the primary processing of mango is frozen and preserved, and a new "ripe mango using chicken nanban sauce" that combines "chicken nanban" × "mango", which was unlikely until now, has been developed using raw materials that have been stored without discarding.
Commitment to the product
The use of mango adds a mellowness to the conventional Nanban vinegar, and the fruity aroma is more reminiscent of a tropical dining table and colors the dining table. We emphasized the balance of sweetness and sourness so that it can be used not only in chicken nanban but also in various dishes, and finished with a refreshing aftertaste. We are particular about ingredients other than mango, and use rice vinegar from Miyazaki Prefecture (Fukuyama Vinegar Brewing Co., Ltd.), true kelp from Hokkaido, and sugar from Ko Shoten in Osaka Prefecture. No preservatives added. You can add olive oil to make salad dressings, sauce for sweet and sour bean paste, or split it with hot water or water and enjoy it as ponzu sauce.
Who are supporting us?
It is appreciated by customers with various needs, such as "I want to use healthy seasonings easily (no preservatives added)", "I want to use seasonings that are easy to carry and store" when camping, etc., and as a small gift between friends.
All products
There are no products available for display
Products
All products
There are no products available for display
[Ripe mango used] Chicken Nanban sauce (no preservatives added)
We have succeeded in upcycling the raw materials that have been stored as "wasteful" in the primary processing of our own brand mangoes.
1
Using mango, the traditional Nanban vinegar is mellow, and the fruity aroma is reminiscent of a tropical dining table and colors the dining table. Emphasis is placed on the balance of sweetness and acidity, resulting in a refreshing aftertaste.
2
We are particular about ingredients other than mango, and use rice vinegar from Miyazaki Prefecture (Fukuyama Vinegar Brewing Co., Ltd.), true kelp from Hokkaido, and sugar from Ko Shoten in Osaka Prefecture.
3
You can add olive oil to make salad dressings, sauce for sweet and sour bean paste, or split it with hot water or water and enjoy it as ponzu sauce.
Brand Owner
More about the Brand Owner
八田 京子
KYOKO HATTA
Representative of MAGRI Inc. After graduating from high school in her hometown of Miyazaki Prefecture, she joined a modeling agency in Tokyo and worked as a show model for 13 years. When he returned to Miyazaki at the age of 28, he became an apprentice to a local mango grower and became a model turned mango farmer. She sold 4,000 sets on a food mail order program through branding activities and sales channel development of "Chateau Mango" that she produced, and attracted attention as a female mango farmer. I want to provide "encounters that are impossible in everyday life", make life more gorgeous and lustrous, and I want to see the smile that makes that person happy. His motto is to make people who are involved in the stories that create things exciting.
Read More
Learn more about this brand
Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?
Why are we doing?
Auto-translated
"Mottainai" ~ From Miyazaki!! Birth of chicken Nanban sauce using ripe mango
While farming, we at MAGRI sell our own brand mango "Chateau Mango" and carry out primary processing for the development of processed products. I want to eliminate the "discarded and wasteful" part that occurs in processing. In addition, we value the creation of products that can make everyone's dining table more enjoyable and rich.
What are we doing?
Succeeded in upcycling commercialization!
Miyazaki's unique product "Ripe Mango Chicken Nanban Sauce" is born ★
The part that must be discarded in the primary processing of mango is frozen and preserved, and a new "ripe mango using chicken nanban sauce" that combines "chicken nanban" × "mango", which was unlikely until now, has been developed using raw materials that have been stored without discarding.
Commitment to the product
The use of mango adds a mellowness to the conventional Nanban vinegar, and the fruity aroma is more reminiscent of a tropical dining table and colors the dining table. We emphasized the balance of sweetness and sourness so that it can be used not only in chicken nanban but also in various dishes, and finished with a refreshing aftertaste. We are particular about ingredients other than mango, and use rice vinegar from Miyazaki Prefecture (Fukuyama Vinegar Brewing Co., Ltd.), true kelp from Hokkaido, and sugar from Ko Shoten in Osaka Prefecture. No preservatives added. You can add olive oil to make salad dressings, sauce for sweet and sour bean paste, or split it with hot water or water and enjoy it as ponzu sauce.
Who are supporting us?
It is appreciated by customers with various needs, such as "I want to use healthy seasonings easily (no preservatives added)", "I want to use seasonings that are easy to carry and store" when camping, etc., and as a small gift between friends.
All products
There are no products available for display
Products
All products
There are no products available for display
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