Selected at the port, simmered directly from raw.
Selected at the fishing port and simmered directly from raw—a traditional method handed down since 1897.
Our craftspeople visit the fishing ports themselves and select only the freshest, highest-quality catch.
By placing fresh fish directly into the kettle without parboiling it first, we retain and concentrate its natural umami.
Rows of kettles, with every batch carefully monitored by hand
Namataki literally means “simmered from raw”. Fresh, uncooked fish is placed directly into the kettle without being parboiled first. Because the quality of the finished product depends heavily on the freshness of the fish, production must begin as soon as possible after the catch is landed.
The finest tsukudani is possible only when three elements come together: a workshop close to the fishing ports, skilled craftspeople and production staff, and exceptionally fresh ingredients.
Namataki is one of several methods we use. Not every product follows the same process: some are further seasoned or processed after namataki, while others are deep-fried as karaage. Please see each product page in our official online shop for details.
Fine seasonings are just as important as fine fish. We choose every ingredient for its quality and its ability to bring out the natural flavour of the catch.
We never compromise on the quality of our other seasonings, either.
