佃煮・昆布・乾物なら尾道の川原食品株式会社



KAWAHARA FOOD CO.,LTD.│ENGLISH

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Simmering over a slow heat…
The married couple that founded the company and establishment president, have always embraced the idea “more delicate, more tasty” and “consistently safe, consistently secure” ever since the two of them sat around their charcoal burner and started boiling dishes in soy sauce some six decades ago.
- Every effort has been placed for achieving this above all else, and this idea will continue to be a central theme.
Even today, dishes simmer over a slow heat…

What, exactly defines a “good company”?
It does not simply mean a large company, and clean company, or a company with many employees when viewed from outside, or a company that boasts positive operating figures.
Instead, the most important factor is that everyone that plays a part at the company actually remarks on how “good the company is”.
All employees should feel happy and proud, both physically and emotionally,
by being part of this company.
- This is what defines a good company.

1.“More delicate, more tasty” and “consistently safe, consistently secure”.
2.Make an effort! Just like when you were a child.
3.Enduring as a company that is an essential part of society.
4.We thank you, from the bottom of our hearts.

<Large direct fire cookers>

The large, direct fire cookers used at Kawahara are the ideal shape for the achieving the perfect “taste”.
The mounting is designed to heat the entire cooker.
And the cauldron itself has been designed to suit the mount perfectly. We have gone to great lengths to develop this unique “grilling method”.

<Carefully selected seasoning>

A great after-taste and fully flavored, top secret seasoning.
This delicate seasoning is made with sweet smelling, whole-soybean soy sauce, pure sweet cooking wine and pure vinegar.

<Carefully selected ingredients>

The freshness of ingredients is of the utmost importance for preserved foods in particular.
We visit production regions and only use the most satisfactory ingredients after checking them directly ourselves.
The ingredients are so fresh, which means they do not end up crumbling when boiled. The result is that they are cooked will full flavor.

<The skills and spirit of a professional>

It does not matter if the best ingredients are used; the best food sanitation facilities recognized by the Minister of Health, Labour and Welfare Award are used; or if the highest standard equipment is available -most important is the skills and spirit of the people involved.
This is commitment at its finest.

Dry rice seasoning with a flaky texture continues to be the norm within the rice seasoning industry, yet recently, customers at dried-fish markets are starting to take notice of moist rice seasoning that preserves the full flavor of the ingredients it was made with. They have discovered that this type of seasoning can be tastier than the more traditional dry rice seasoning, and uncertainty over food safety has transformed into increased demand within the average household.
Presenting a new type of rice seasoning for households that are lacking in fish, and with the full, delicately crafted flavor created by a maker of traditional fish boiled in soy sauce.

Cod-fish rice seasoning first originated in Onomichi in the late 1950s.
Onomichi has always been a bustling center for trade within the Setonai Insland Sea.
This thriving center developed a historical relationship with Hokkaido, as tons of fresh seafood such as dried seaweed kelp was delivered daily. It was here that Kojohama Alaska Pollack first made an appearance, gaining fame instantly with its lusciously marbled quality, high protein and low calories. The meat remaining after making mentaiko - seasoned cod roe - was salted in three strips and proved to be a popular household dish. Yet seafood companies in Onomichi longed for a better way to better popularize this traditional dish.
Their idea of finding a way for people to discover and enjoy this relatively reasonably priced Hokkaido Pollack led to several companies in Onomichi banding together to research and develop the best way to deliver the lush, moist qualities of Pollack when crumbled as ingredients for rice seasoning. The result was the release of this rice seasoning product in the late 1950s with other food materials combined. Rumors spread quickly after its release, and it also became the top selling rice seasoning in the Kanto region at one point.
Yet after several years, flaky rice seasoning accounted for the majority of the market, and the popularity of this lush, moist form of rice seasoning declined. Recently, however, the increasing popularity of rice dishes and uncertainty over the quality of ingredients have seen a rebirth of moist, Pollack rice seasoning.

Pollack is broiled slowly on a direct fire to bring out the best scents of the meat. Bones are carefully stripped out and the meat delicately crumbled a number of times to create a fluffy texture. To deliver the full taste and rich flavor of the meat itself, seasoning is kept to the bare minimum possible.

For Japanese people, Tsukudani and Furikake is an essential side dish that goes well with cooked rice. It is also enjoyed as an appetizer when drinking alcoholic beverages. Seasoned with special care,tsukudani and furikake has outstanding taste by itself,allowing you to make traditional Japanese dishes easily.

<Sushi>

Ideal for hand-formed sushi, rolled sushi,and hand-wrapped sushi.

<Onigiri=rice ball>

Great for filling in rice balls.

<Ochazuke=rice in tea soup>

Simply put tsukudani or furikake on cooked rice and pour green tea over that and your ochazuke is ready.

Soy sauce is an essential seasoning when cooking Japanese food. The origin of tsukudani started from cooking fish with sweet and salty flavors by adding sugar to soy sauce. Rigorously selected ingredients,adjusted seasoning to maximize the taste of each ingredient,and a great deal of time and care are the foundations of tsukudani, atraditional food of Japan.


Business started April 1946
Company established July 1965
Capital 20,000,000 yen
Representative CEO Kota Kawahara
Head office 15-12 , Higashionomichi, Onomichi-shi, Hiroshima 722-0051
TEL : +81-848-20-2011 FAX : +81-848-20-2022
Kanto office 4770-5, Nakayama, Inashiki-shi, Ibaragi 300-1415
TEL : +81-848-20-2066 FAX : +81-848-20-2022
Distribution center 6-13, Higashionomichi, Onomichi-shi, Hiroshima 722-0051
TEL : +81-848-20-2016 FAX : +81-848-20-2022
URL http://www.onomichi-tsukudani.com
http://www.2kuma2.com
E-mail info@onomichi-tsukudani.com

〒722-0051広島県尾道市東尾道15番地12
TEL:0848-20-2011 FAX:0848-20-2022


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