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| These are extracts of the flavor components
of natural materials; there are two types of product, powders
and liquids. They are widely used in such things as processed
and retort pouch foods, and they receive high praise, especially
for their flavor as the ingredients of Japanese-style dishes,
which have a delicate taste. Use of technology that enables
conversion of alcohol into powder and our original extraction,
concentration, and drying technologies allows us to seal fragrant
components, which evaporate easily, into our products. |
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| We successfully recreated the flavor of
freshly made soup stock. Its rich flavor, produced by our original
extraction and concentration methods, is its main feature, it
goes well with soy sauce, and it has a long lasting flavor.
It is clear when dissolved and easy to process and add to foods,
allowing it to be used for a wide range of purposes. Our product
lines include products for which taste and fragrance were especially
pursued, such as those products containing only domestically
sourced materials, products for which origin can be indicated,
and blended products such as with dried mackerel and dried Japanese
horse mackerel. |
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| This product has a strong natural flavor
that is distinctive to Konbu and contains only materials from
Hokkaido. It contains a harmonious blend of soy sauce and vinegar
and provides a mild finish. Our product lines contain products
optimized for different purposes, such as natural soup stock
products that take advantage of the flavors of their ingredients
and rich taste products that contain additives. |
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| This product has a fragrance that is distinctive
to dried shiitake, and it contains an abundant amount of flavor
components, such as guanylic acid. It goes very well with the
glutamic acid contained in such products as Konbu, and the soup
stock triangle, shiitake combined with Katsuobushi (dried bonito),
is used in many products. Our product lines contain products
optimized for different purposes, such as fragrance-rich and
rich taste products. |
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| We converted these fermented seasonings
into powders without affecting the fragrance or taste achieved
from brewing, which are distinctive characteristics of fermented
seasonings; these products include powdered white soy sauce
(since our foundation), powdered ketchup, and a well-known powdered
sauce for Yakisoba. Application of the technology for conversion
of alcohol into powder enabled conversion of fermented vinegar
into powder. |
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| Noodle broths, sauces, soups, dressings,
Chinese noodles, snacks, oden (Japanese hotchpotch), pickles,
prepared dishes, etc. |
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