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Japanese home＞Our Commitment |
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Using traditional skills and techniques accumulated since 1922 and paying attention to measures required today for safety and security, we take our time to carefully prepare our products. Normally, dried small fish are used as ingredients for tsukuda-ni. However, we use freshest raw fish for our products, processing them with a special technique. Raw fish used for our products is processed, baked, and boiled in a mixture of soy sauce and sugar, then finished with our specially blended sauce. The whole process takes as many as three days. Through this process, we bring out the delicious taste of the ingredients themselves and finish products with the ultimate seasoning method. The taste of our products differs from the conventional tsukuda-ni. Ourshas a soft and light taste like deli dishes. And it can play a variety of active roles as a cooking ingredient suitable for various occasions, including daily dishes, snacks and others. The high quality of our products is proved by our accomplishments at the Monde Selection international food competition. Our iwashi kanro-ni and sanma kabayaki received Gold Medals for two consecutive years, in 2005 and 2006. Moreover, our management system controls our production under the ISO 22000 food security management system and the ISO 9001 quality management system, thus establishing an environment for providing kanro-ni of quality and safety. |
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“Quality kanro-ni can be made only with quality ingredients”. This teaching from our predecessors still permeates our production process. We never neglect the selection of choicest ingredients. For example, our main ingredients are harvested from the same sea area, and the amount used for production throughout a year is secured at the period when fish is in the best condition for making kanro-ni. We think that such effort to maintain stable quality throughout a year is a first step for making quality kanro-ni. Sweetfish (ayu) we use are raised at local aquaculture ponds. When they are in season, they are delivered alive to our plants and processed. We implement the most suitable processing method for ingredients such as sweetfish that should not be frozen to maintain good quality. Seasonings we use are selected with care for each ingredient. Soy sauce is authentically-brewed; sugar is white superior soft sugar and high-quality coarse sugar; starch syrup is made from malt sugar syrup boiled down in an open cooker; and for agar, agar strips are used since their water release ratio is consistent. |
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| When we manufacture products, we consider each process to be important, and understand that each process is meaningful to the overall product. The quality of fresh fish depends on how it is managed. The point is how quickly fish can be processed and baked. Our company’s ingredient processing department is highly mechanized and capable of conducting speedy operations. After fish are baked, they are packed into cookers completely by hand, and are sent to the later processes. During the boiling process, seasonings are added in specific order to create soft texture and simple taste. Fish is boiled carefully in special custom-built cookers. After the boiling process is finished, fish is left soaking in the seasoned liquid for more than one night, and the taste of liquid slowly infiltrates into the fish. In the finishing process, fish are dressed with a special sauce then weighed and packaged. This process is effective to give a shine to the surface of fish; but more than anything else, this production method works as a function to hold back the infestation of falling bacteria. The method is the ultimate form of wisdom passed down from our predecessors, and we continue to keep firmly to this production method. The management system that supports these processes is the backbone for achieving production of kanro-ni with higher quality and safety. The system is based on two standards: the ISO 9001 quality management system and the ISO 22000 product safety management system for which we were the first company in Japan to obtain accreditation. With continued improvements, we aim to upgrade our system further and keep progressing every day. |
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