We would like to let more people know about our delicious saikyozuke. Our “Kura Misozuke*” was created from this concept. It will be our 100th anniversary soon. We never compromise on the taste and ingredients we use, and we have always worked hard and took up challenges throughout the years.
* “Kura Misozuke” is a registered trademark of Kyoto ICHINODEN.
We use saikyo miso ordered specially from one of the oldest established stores in Kyoto. Then we combine high quality traditional seasonings, including authentic junmai liquor produced by Fushimi’s famous brewery, soy sauce that is aged for 3 years in a wooden barrel, etc. Finally, with our unique formulation, we have created the best ratio of marinating mix that draws out the best taste of fish.
We are not only focussing on the taste of the secret miso mixture. We are greatly concern about the safety of food. Therefore, additives (colouring agent, preservative, chemical seasoning) are not used at all. We have controlled the salt content to be 4.3 g / 100 g, creating a light taste that is not harmful to our bodies.
“Kura Misozuke” is made by a traditional recipe called “honzuke”. After carefully cutting the fish into pieces, they are then marinated with the miso mixture for 2 days. In order to maximize the flavour, marinating time differs depending on the season, tempature, type and shape of fish. Only experienced craftsman would have the skill to judge the best timing. In order to deliver the scent and flavour as it is, we would spend as much time and effort as it may require. By retaining the traditional recipe, we would continue to deliver the authentic and delicious taste of saikyozuke.
We never compromise on quality in all the processes. Authenticity is the key word. Every single piece of our saikyozuke fish is cautiously made. Just one bite, the soft and sweet taste that melts on the tip of your tongue will surely will bring you pleasant surprise. Our saikyozuke is beyond your imagination.
We want more people to experience truly delicious Saikyo-zuke. With this thought in mind, we decided March 9 as Saikyo-zuke day. As we have been sticking to a traditional recipe called “Honzuke” that fish are marinated in miso over 2 days since our establishment in 1927, we choose 2 days after March 7 ( 3(Sa) and 7(Na) is similar sound to “sakana” which means fish. )
＊You can get information about Saikyo-zuke day from Japan Anniversary Association website as well.