CommitmentOur Commitment for Ingredients
Rather than fancy-looking dishes, we focus on combinations (mashups) of ingredients.
Customers get to know about the farmers and hunters who provide our food, vividly experiencing the stories and passion behind it.
We also use different kinds of water, including natural sparkling water, depending on the dish.
- Our Broth
- Depending on the ingredient,
we use different temperature zones to make our broth.
- Our Rice & Noodles
- We blend and polish our rice, and
use special order-made noodles.
- We make our own o-tsuke-mono (Japanese pickles), soy sauce, and miso
while drawing from the wisdom our producers have gained over their long lives.
Shirasu / Tatsuo Kono (Uwakai Sea, Ehime Prefecture)
In Ehime Prefecture's Uwakai Sea, the Kuroshio Current hits longshore currents, creating an ideal fishing area. The chirimen (baby fish) we catch are quickly boiled in an automatic kettle to make kama-age shirasu, and then sun-dried. They're not too salty. Give them a try!
Awabi / Yasuyuki Moriwaki (Souzu Bay, Shimane Prefecture)
We provide specially chosen sazae (horned turban sea snail) and awabi (abalone) from the bountiful ocean around Souzu on the Shimane Peninsula.
Wanting to bring the ocean directly to customers, we offer a streamlined service that does not go through middlemen.
My first priority is putting a smile on customers' faces with delicious food.
Fresh Fish from Sukumo Bay / Norihiko Yoshimura (Sukumo City, Kochi Prefecture)
Kochi Prefecture's southwest area is surrounded by lush mountains and a bountiful blue ocean, where around 70% of the seafood species eaten in Japan live. Everyday I specially select seafood from my catch, put them in a proton freezer – which does not even damage their cells – and the next day deliver them directly to customers.
Himekko Jidori / Takashi Ninomiya (Mima-cho, Ehime Prefecture)
Our chickens grow up in the mountainous forest of Uwajima City (Ehime Prefecture). We make sure to give them plenty of feed, and even draw their water from a well I dug myself. Most of them grow to be bigger than the standards for their breed.
While they live in a cage-free environment, due to the risk of illness, we don't just let them roam anywhere. By raising them in a spacious roofed building where they can run around freely, we're able to offer high-quality, clean-tasting, and delicious meat.
Deer / Komei Morishita (Matsuno Town, Ehime Prefecture)
Deer roam Matsuno's abundant mountains and forests. Aiming to offer only the best meat, we closely inspect them in a clean, well-equipped environment.
Our deer meat must meet various strict standards when being skinned, gutted, butchered, and packaged. We only sell around 20% of the deer meat that we obtain, and can therefore guarantee customers a clean-tasting, superior quality product.
Wagyu / Akihiko Nakaue (Nose Town, Osaka Prefecture)
The flavor of happiness: Nose Kuro-ushi and Nose Kuro-waka-ushi.
Amidst nature in the town of Nose (Northern Osaka), we raise cows happily based on our years of experience.
Nose Kuro-ushi meat has a mature flavor, while Nose Kuro-waka-ushi tastes fresh and juicy.
Our cow's happiness equals our customer's happiness. Please try some for yourself.
White leeks / Yoshitaka Ota (Yonago City, Tottori Prefecture)
We grow white leeks with 50% to 60% less pesticides and chemical fertilizers than normal. We also use an oyster-based fertilizer. We have received Tottori Prefecture Special Cultivation and Tottori Prefecture Eco-Farmer certifications, and work our hardest to deliver safe white leeks to our customers' tables that they can enjoy. Please try some for yourself.
Shoyu / Yasutsugu Kajita
We make shoyu out of our desire to provide an authentic, delicious product to customers and future generations. We don't do anything special at Kajita Shoten.
Our ingredients: soy beans and flour with which we're familiar from the Nanyo Region, and Naruto salt. They're slowly fermented to brew a delicious soy sauce that can be used to bring out a food's flavors, raising it to another level.