I am focusing on making sasazuke, a kind of pickled red sea bream. Our sasa-zuke is marinated in a seasoning mixture that contains not only rice vinegar but also additive-free kombu and bonito soup stock. We take our time to incorporate the flavor of the broth, so the pickling time is a little longer than other places. The recipe is a trade secret and cannot be disclosed. We are also working hard to develop new products, such as one using Mikata's Fukui plum vinegar, and another using apple vinegar mixed with basil to create a more Western style flavor.

The pickled sea bream in small barrels is sandwiched between thinly shaved kelp. The glutamic acid in the kombu and the inosinic acid in the sea bream multiply the flavor and make it more delicious. The kombu can be eaten as is. The barrels are not stocked. We fill them one by one after receiving orders. This is our highest recommendation. Please give it a try.