“Zuke” is a dish where red tuna cuts are marinated in a special seasoning or soy sauce, enhancing their flavor and creating a rich taste profile. This process adds depth and complexity to the tuna’s natural taste.

“Konbu-jime” is a traditional Japanese cooking technique where raw fish is salted, wrapped in konbu seaweed, and allowed to rest. This method enhances the fish’s umami flavor, resulting in a firmer texture and richer taste profile.

“Shio-jime” is a method of salting fish or meat to improve flavor, texture, and preservation. This traditional technique enhances the overall taste and firmness of the ingredients.

“Moshio” is a traditional Japanese condiment made from finely ground dried kombu and wakame seaweed mixed with salt. It enhances dishes with a salty flavor and the distinctive taste of seaweed, adding depth and richness.

“Aka Dashi” is made from carefully extracted broth from fish bones and heads, enriched with premium bonito flakes and kombu, then simmered to create a rich, flavorful essence. It adds depth to the taste of sushi.

“Ariake Nori” is premium seaweed from Japan’s Ariake Sea, prized for its superior quality, delicate flavor, and rich umami, perfect for enhancing Japanese cuisine, especially sushi.