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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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