Scallops are characterized by offering two flavors and textures in one shell: the meat, called “scallop”, which is firm and white, and the roe, called “coral”, which is soft and often brightly coloured reddish-orange.

There is not much difference between farmed and natural scallops besides the color of the shell.Natural scallops tend to have a whiter shell because they move around the sand beds and it acts as an abrasive to whiten its shell. Scallops are best when they are 4 years old.

In Japanese cuisine, scallops may be served in soup or prepared as sashimi or sushi. Scallop sushi is the softest sushi in the shellfish category and scallops are some of the most treasured sushi delicacies. The sweetness of the scallop is easily tasted due to its high glycogen content. The muscle that connects the organs to the shell is used for the main sushi ingredient.

Besides sushi or sashimi, scallops are enjoyed by grilling them in their shell with butter. A dash of rice wine and soy sauce enhances the flavors.

If the scallop is barely grilled, the sweetness increases, however, the fresh texture is lost. To intensify the sweetness of the scallop,it is best to use wasabi, but sea salt, and a drop of citrus works good as well instead of soy sauce.

A rich flavor, a liquid seasoning that can be used for various dishes.

Product name : Sozai chomi dashi hotate  1L
(Seafood concentrated Dashi sauce series Scallop)

Ingredient : Scallops, shellfish extract (scallop extract, reduced starch syrup, salt, etc.), salt, alcohol, seasoning (amino acid etc), thickener (xanthan gum), sweetener (stevia)
Packaging : 1L/bag × 9bags/carton
Size of CTN : 440 × 236 × 280 mm
Expiration date : 1 year from manufacture day.

【Product Features】
Process domestic scallops in-house. It combines scallop paste and strong taste of taste, it is a seasoned dashi containing whole taste of ingredients.

【How to use】
Dilute according to cooking, or use as it is.
Example of use
· Soup · risotto · rice cooked etc.
【How to Cook】

Creamy risotto with scallops

● Material (1 serving)
Material seasoning, scalloping …15cc
Water …………..390cc
Milk …………….150cc
Fresh cream ……50cc
White wine ……..20cc
Onion …………….50g
1 piece of garlic
Rice ……………….70g
Olive oil …appropriate amount
Salt ………………1.5 g
Pepper …appropriate amount
Powdered cheese …appropriate amount
Scallops ……………1 piece
Asparagus …………1 piece
Butter …appropriate quantity

【How to make】

❶ Chop onion and garlic. Material seasoning, scallop, water, milk, fresh cream together.
❷ Heat olive oil and garlic in a frying pan, stir-fry with onions, add rice and stir fry it becomes transparent.
❸ When the rice becomes translucent add white wine and skip alcohol and add ¼ of the solution of ①. Cover and cook for 5 minutes with a low heat. Separate the remaining liquid into three portions, simmer for 5 minutes in the same way with occasional stirring.
❹ Once the rice is out of core, prepare the flavors with salt and pepper, add flour cheese and mix the whole and serve on the vessel.
❺ Apply scallops and asparagus fried in butter.

thank you.

They live in the estuary of rivers, being saltwater clams. In Edo, many were harvested in the Sumida river by children in the morning and sold in the streets for the breakfast soup, like Shijimi clams too.

A simple yet classic Japanese clear soup of short-neck clams is not only delicious but is easy to make with very few ingredients.

In Japanese, clear soups are known as sumashijiru. This clear soup of clams is called asari (clam) no (of) sumashijiru and pairs wonderfully with any Japanese meal.

To bring out the flavors of this delicate broth, please see the items below.

Product name : Sozai chomi dashi asari  1L
(Seafood concentrated Dashi sauce series clam)

Ingredient : Clams, Salt, Alcohol, Aeasoning (amino acid etc.), Thickener (xanthan gum)
Packaging : 1L/bag × 9bags/carton
Size of CTN : 440 × 236 × 280 mm
Expiration date : 1 year from manufacture day.

Use carefully selected clams luxuriously.
A rich flavor, a liquid seasoning that can be used for various dishes.

How to Cook

『Sumashijiru』

● Material (3 servings)

Sozai tyoumi dashi asari      30cc

Water                                  400cc
Sake                                       5cc
Thin soy sauce                       5cc
A pinch of Salt
Clams, as needed

• How to make

①Pour Sozai tyoumi dashi Asari, water and clam into a pot and simmer.
②When the clams mouth opens, add sake, thin soy sauce and salt.

Other recipes

『Rice gratin』

● Material (3 servings)
Sozai chomi dashi asari    50cc
Milk                                  500cc
Butter                                  30g
Flour                                   30g
Zucchini                              90g
Pumpkin                              90g
Mini tomato                  6 pieces
Soft-boiled eggs          3 pieces
Saffron rice                      3 cups
Cheese for pizza     appropriate amount
Parmesan cheese   appropriate amount

● How to make
❶ Melt butter in a frying pan, add flour, and knead it so as not to burn. Milk is added little by little to make white sauce.Add seasoning to the finish and add 【Sozai chomi dashi asari】, stop it if you mix thoroughly.
❷ Zucchini slices and slices of pumpkin. Put the butter in a frying pan and fry it lightly.
❸ Pour saffron rice into a gratin dish, apply the sauce of ①, serve ② and mini tomatoes and cook pizza cheese and Parmesan cheese.
❹ Place ③ into an oven, take out the baked goods and remove it, put on a Soft-boiled eggs.

『Soup pasta』

● Material (1 serving)
Sozai chomi dashi asari     20cc
Water                                200cc
Pasta                                  80g
White wine                         15cc
Thin soy sauce                    5cc
Shimeji mushrooms            35g
Onions                                30g
Water clams                       20g
1 piece of garlic
Olive oil                   appropriate amount
Salt · pepper           appropriate amount
Italian parsley          as appropriate

● How to make
❶ Chop garlic chopped and onions thinly. Shimeji mushrooms is divided into small pieces.
❷ Place olive oil in a frying pan and heat and add garlic. Then add onion,Shimeji mushrooms , clam and stir fry. Add white wine and emulsify it, add 【Sozai chomi dashi asari】 and water and simmer.
❸ I added boiled pasta and light soy sauce to ②.
❹ Salt and pepper to taste. Serve in the bowl and add Italian parsley.

Delicious and healthy!

Thank you.

This time we will introduce the Seafood Concentrated Dashi sauce series
Crab sauce type.

Fresh red snow crab ovary and extract give rich taste. Also, swimming crab give deep flavor. You just only dilute this crab sauce to match your dish.
By mixing the essence of red snow crab and swimming crab, the sauce is excellent in well-balanced UMAMI such as taste, fragrant smell and texture.  We recommend using it as RAMEN(noodle) soup, pasta souse, and hot pot cooking.

Product No.:  8052
Product name: Sozaichomidashi Kani 1L (Crab sauce)
(Seafood Concentrated Dashi Sauce Series Crab)
Ingredient:    Crab[Japan], Crab extract, Brown cream of crab extract
(dextrin, brown cream of crab extract, salt, swimming crab,
reduced sugar syrup),
Salt, Ethyl alcohol, Monosodium glutamate, Xanthan gum
Packaging :   1L/bag × 9bags/carton
Size of CTN:  440 × 236 × 280 mm
JAN-code:   4960002050273
Expiration date:1 year from manufacture day.

Below is chilled style pasta for hot summer recipe.

<Ingredients 2 servings>
Dashi Sauce Crab· · · · · · · · · ·60ml
Pasta· · · · · · · · · · · · · · · · · · · ·200 g
Boiled water of pasta· · · · · · · 80ml
Olive oil · · · · · · · · · · · · · · · · · 30ml
1 Tomato
1 piece of garlic ·
Salt · · · · · · · · · · · · ·· · · · · · ·  2 g
Pepper· · · · · · ·· · · · · · ·  appropriate quantity
Italian parsley· · · · · · · · · ·as appropriate

<How to cook>
❶ Wash boiled pasta with water and drain well.
❷ Chop the garlic and cut the tomatoes small.
❸ Heat olive oil and garlic in a frying pan, stir-fry the tomato when it gets scented.    Add crab sauce, boiled water of pasta, salt and pepper to taste and cool it.
❹ Put ① and ③ in the bowl and mix the whole.
❺ After serving in dishes, scatter Italian parsley.

Hope you try and taste it!

Notice
We will exhibit in Japan booth ANUGA 2017 at The Koelnmesse in Germany on Oct. 7 to 11. We propose various menu using DASHI, especially, Seafood concentrated Dashi sauce　and All-purpose liquid seasoning. We are seeking distributer in Europe. Please visit our booth.

See you.

“Shijimi” is a small blackish clam about one to three centimeters.

The common names of the species include Shijimi (after its Japanese name), Japanese basket clam or Japanese blue clam.

Shijimi is one of the most delicious clams.

The clam lives in brackish water, and Shinji-ko Lake in Shimane Prefecture is the most famous for it.

Shinji-ko Lake

Shijimi is most popular bivalvia using miso soup in Japan.

The Japanese love their sake, an alcoholic drink made from fermented rice.

So after a night spent drinking bottles at an izakaya, soothe your morning hangover with shijimi, a kind of miso soup.

Shijimi clams have an amino acid that removes liver toxins.

Because Shizimi has shells, cooking is troublesome.

So, there are products that can be easily cooked.

Product Name： Sozai-chomidashi Shijimi 1L  (Concentrated extract of Shijimi)

Ingredients  ： Shijimi, salt, alcohol, Monosodium glutamate
Expiration   ： 1year from manufacturing date

Dilute with water 15 times and make it into miso soup.

In addition, you can make various dishes just by thinning with water.

Thank you.

There are many delicious ingredients in Japan. Each ingredient has its own unique Umami and it can be used for various dishes.
It is most typical Umami is Dashi which lightly boils dried bonito shavings and kelp.
We focused on Dashi of Japanese ingredients other than dried bonito and kelp.
And we have developed a new concentrated Dashi source using six kinds of Japanese seafood. The six types are Shrimp sauce, Scallop sauce, Crab sauce, Manila clam sauce, Freshwater clam sauce, and Red sea bream sauce. Each of them is a rich dashi source that extracted the Umami of the material.
This time we will introduce the Seafood concentrated Dashi sauce series
Shrimp sauce type.

Product Name： Sozai-chomidashi Ebi 1L
(Seafood Concentrated Dashi Sauce Series Shrimp)
Ingredients  ： Shrimp (Alaskan Pink Shrimp, Dried Akiami Paste Shrimp), salt, alcohol,
Monosodium glutamate, xanthan gum
Expiration   ： 1year from manufacturing date
By condensing the taste of sweet shrimp and dried shrimp, the shrimp sauce has excellent in Umami balance such as taste, body and sharpness, and has adequately deep flavor.  Also, by adding an appropriate amount of Japanese-sake, it has become mellowness.

It is very convenient because you need only dilute this shrimp sauce to match your dish. It is not necessary to simmer for a long time to make sauce.
This Shrimp sauce can be used for various dishes as well as Japanese cuisine.
We recommend using it for Ramen soup, Pasta sauce and Bisque.
Especially shrimp miso ramen with soup base of this shrimp sauce and soybean-paste is delicious.

Below is shrimp miso ramen recipe.

Shrimp miso ramen

Ingredients 1 servings
Base soup ······ 400ml
Chinese noodle · · · · · · · 1 ball
(Shrimp oil)
Dashi Sauce Series Shrimp · · adequate
chili oil · · · · · · · · · · · · · · · · · · adequate
(Shrimp miso sauce)
Red miso  …… 40 g
White miso …… 20 g
Dashi Sauce Series Shrimp· · · 20ml
Soy Sauce · · · 10ml

<How to cook>
① Mix the ingredients of shrimp oil.
② Mix the ingredients of Shrimp Miso Sauce.
③ Put ② and base soup in the pot and heat it.
④ Pour ③ soup into the serving bowl and add boiled noodles.
⑤ Serve shrimp oil of ① with serving your favorite topping.

Hope you try and taste it!

See you．

The three-major ramen in Japan are Sapporo-Ramen, Kitakata-Ramen and Hakata-Ramen.

It has no definition of history, taste and popularity. It is so-called local ramen.

Sapporo-Ramen is a local ramen that develops mainly in Hokkaido Sapporo City, Kitakata- Ramen is in Kitakata City Fukushima Pref, and Hakata-Ramen is in Hakata district Fukuoka Pref.

This time, I will introduce Sapporo-Ramen

Sapporo-Ramen

Sapporo-Ramen has a history of about 100 years
At that time, it was a very different style from the current Sapporo-Ramen.

Current Sapporo Ramen is mainstream with miso flavor. Noodles are thickened and crimped noodles.

In addition to Char-siu pork (roasted pork fillet) and Menma (bamboo shoots), ingredients are generally frying and serving vegetables such as cabbage and bean sprouts.
One of the features adds more butter and corn as a topping.
The reason why Sapporo-Ramen became famous is that the chain stores of many stores spread all over Japan and the launch of instant Sapporo-Ramen.

The characteristics of Sapporo-Ramen and the style of instant Sapporo-Ramen are different, but
instant Sapporo-Ramen is placed in any supermarket.

It seems that Sapporo-Ramen’s famousness will not go down in the future.

See you.

Tsukemen is a Japanese noodle ramen dish in Japanese cuisine consisting of separate servings of noodles and soup or broth, whereby the noodles are dipped in the soup.

The noodles are typically served cold, while the soup is typically served hot, which serves to season and moisten the noodles.

The noodles can also be served at room temperature.

Additional ingredients used in the dish are typically served atop or on the side within the dish of noodles.

Some additional ingredients used include nori, chashu, menma, tamago and boiled eggs.

In recent years, tsukemen has become a very popular dish in Tokyo and throughout Japan, and several restaurants now exist in the country that purvey it exclusively.

【How to cook】
Ingredients＿4 servings

Don-don series katsuo tsuyu・・・200ml
Water・・・400ml
Vinegar・・・30ml
Spicy sesame Oil (La-Yu)
Sesame oil
Sesame seeds
Pork back ribs・・・100g
Egg noodles・・・4 servings
Boild egg・・・2 eggs
Green onions
Cooking Oil

Don-don series katsuo tsuyu
http://www.futaba-com.co.jp/english/product/Liquid_KtsuoTsuyu.html#Katsuotsuyu

Concentrated seasoning with authentically-brewed soy sauce and plenty of real Bonito DASHI. Just lighten with water to create professional flavor in variety of dishes. Excellent for not just Soba dipping but also for rice, soup, or many simmering dishes.

①  Heat up the greased frying-pan and cook pork back ribs, add water and DonDon Katsuo Tsuyu.

②  Bring ① to boiling, add spicy sesame oil, sesame oil, vinegar, and chopped green onions. Turn off the heat.

③  Cook egg noodles in plenty of boiling water for 2-3 minutes. Rinse with running water and drain water well.

④  Pour ② in an individual bowl, add half cut boiled egg and sesame seeds. Serve with the noodles.

【How to eat 】

First,please taste a fragrance.

Second,ladle up mouthful Noodles.

And then dip a little Noodles to soup.

Because,to enjoy Noodle’s flavor itself,it’s not good soak all of it.

When you swallow Noodles,please enjoy it’s feeling.

※It is smart to eat Noodles in one gulp with a moderate noise.It is a Japan style！

Thank you.

(Cold Chinese noodle served toppings such as eggs, shredded ham, tomato, and cucumber)

HIYASHI-CHUKA is Japanese summer cuisine cooked with cold soup and cold Chinese noodles.

It is Japanese cuisine rather than Chinese cuisine, and originated in Sendai City, Miyagi prefecture in 1937.

At the time, there was not air conditioner yet, the manager of ramen shop was in trouble because hot ramen could not be sold in summer.

Therefore, it was devised by merely making cold ramen.

It got spread all over Japan, and various improvements were added depending on the region.

Japanese people want to eat a HIYASHI-CHUKA during the summer season.

【How to make HIYASHI-CHUKA】
①Cook Chinese noodles with cold water after boiling.
②On top of that noodle, serve shredded ham, julienned strips of thin omelet, cucumbers and tomatoes.
③In some cases, garnishes such as braised shiitake mushrooms and boiled bean sprouts are used.
④Place a cold soup stock based on soy sauce and vinegar or sesame sauce.
⑤Also, it is delicious even if mayonnaise and Japanese mustard is added as you like.

See you.

The Japanese Flying Squid isn’t as well known as many others out there.

They also have features that are distinct to this particular species.

You will notice rings around the back of the head.

These are used to determine how old they are.

They are very small and light weight squid as well.

It is caught off the shores of Northern Japan and south of Kyushu Island.

The Japanese squid can live anywhere from 5°C to 27°C, and tends to inhabit the upper layers of the ocean.

They are short lived, only surviving about a year.

The fishing season for the Japanese flying squid is all year round, but the largest and most popular seasons are from January to March, and again from June to September.

Gear used to catch the Japanese flying squid is mainly line and hook, lift nets, and gill nets, the most popular method being hook and line used in jigging.

Most of it is turned into various pickled or dried cuttle fish/squid products.

It is also much appreciated broiled or simmered.

It is quite popular as a simple sushi nigiri, or slightly boiled with “tare” sauce.

I

KA-KIMO CHOUMI PASTE
http://www.futaba-com.co.jp/recipe/recipe_5699_11.html

Flying fish is called “ago” in Japanese.
“ago” is the dialect around Nagasaki, and it means flying fish.
Flying fish is the seasonal fish of June and July.
We are eating it as shio yaki (grilled with salt) , fry, and also sashimi.

The taste is very light because its fat is low.

We also eat its roe which is called as “Tobiko.” It is served as a ingredient of sushi.
It is very tiny and looks like smaller version of Ikura.  But taste is different.

Dashi of dried flying fish is called “ago dashi”. Dried flying fish is made by drying simmered flying fish.
Ago dashi has a refined taste and flavor.
It is used in various dishes ranging from miso soup to simmered dishes. Especially it goes well with noodles. It is mainly used in Kyushu region.

Let’s cooking Ago-dashi ramen!

• Material
  【Pot A】
  Agodashi pack・・・2 Packs
  Kombu・・・20 g
  Water・・・3.6 L

Agodashi pack

Manufacture: FUTABA Co.,Ltd.

【Pot B】

Chickens soup・・・to taste
Ginger・・・4 pieces
Garlic・・・4 pieces
Two onions for a long onion
Sake・・・200cc
Water・・・6L

【How to make】

1. Put food in Pot A and cook for 20 minutes at medium heat.
2. Put a Agodashi pack in Pot A and cook for 10 minutes at medium heat.
   3. Put ingredients in Pot B and cook for 2 hours with a low heat.
   4 Soy-sauce ramen soup base 30cc (not included), Pot A’s soup 120cc. Pot B’s soup 120cc intoRamen bowl. Add boiled noodles (not included).

Thank you.