The Culture of Ehime's Sea Bream, nurtured by the Uwa Sea. The Story of Premium Japanese Canned Food, encapsulating the artisan's skill.
The "King of Fish," Loved by Japanese Dining Tables, Arrives from Ehime
In Japanese dining, red sea bream has long held a special place as the "king of fish."
An indispensable presence at celebratory occasions, it is more than just an ingredient; it is also a symbol of rich spirituality. Among these, Wa-no-Shoku has meticulously selected red sea bream raised in the Uwa Sea of Ehime, where bream culture has thrived since before the Muromachi period.
Red sea bream nurtured in the nutrient-rich Uwa Sea has firm flesh, and the more you chew, the more its elegant umami spreads. We carefully prepare this ingredient, imbued with the power of its origin, into individual cans by skilled artisans at our own workshop in Sakai City, Osaka Prefecture.
Ehime's Bream Culture, Continuing Since the Muromachi Period
Ehime Prefecture is known as one of Japan's leading producers of red sea bream. Its history is deep; a poem about fish from the Uwa Sea is preserved in the Imperial Anthology of Waka Poetry "Gyokuyo Wakashu" from the 14th century, documenting that the rich fishing industry of this region was known even in the capital of Kyoto.
During the Edo period, "Uoshima tai" (sea bream from Uoshima) caught near Uoshima (present-day Kamijima Town) was prized as an offering to the Shogun's family and was such a specialty that a "Tai Bugyo" (Bream Magistrate) was dispatched from the Imabari domain. Since the Muromachi period, sea bream has been used in celebratory dishes, and its beautiful appearance and auspicious connection to "medetai" (auspicious) have deeply rooted it in Japanese food culture.
Modern Ehime Prefecture boasts the highest production volume of farmed red sea bream in Japan for 32 consecutive years since 1990, with over half of the farmed red sea bream distributed nationwide originating from Ehime. The Uwa Sea, in particular, with its complex currents, carries abundant nutrients, creating an optimal environment for red sea bream to grow. The wisdom and respect of the fishermen who have walked with this sea for centuries. We want you to take home the very culture behind it. With this sentiment, we have positioned this Ehime-produced red sea bream as a main lineup of "Wa-no-Shoku."
The Foundation of Flavor, Created by Artisan Skills
The biggest reason why Wa-no-Shoku's red sea bream series stands apart from ordinary preserved foods is its "layered flavor."
Preparation begins with traditional Japanese culinary techniques of "shiojime" (salting) and "arai" (rinsing) to further enhance the natural flavor of the sea bream. This pre-treatment, which brings out the life of the ingredient, forms the foundation of the rich aroma that spreads the moment a can is opened. The essence of our canned goods lies in the accumulation of artisan craftsmanship and time, something mass production by machines can never achieve.
The cooking is supervised by a chef who honed their skills at "Nadaman," a prestigious name in Japanese cuisine. While preserving traditional techniques, meticulous calculations and the intuition of a craftsman are poured into each can, ensuring that the ingredients bloom most deliciously within the limited space of a can.
Eight Varieties of Red Sea Bream Series, Each with Its Own Unique Brilliance
From a single ingredient, red sea bream, we offer an astonishingly diverse culinary experience. Our lineup extends to a total of eight varieties.
"Madai no Nitsuke" (Simmered Red Sea Bream), which offers a taste of tradition, has a nostalgic sweet and savory flavor of soy sauce and sugar, conveying the warmth of Japanese home cooking. "Kombu-ni" (Simmered with Kombu) is an elegant can where the umami of kombu slowly permeates the red sea bream.
"Madai no Sakamushi" (Steamed Red Sea Bream with Sake), which showcases the freshness of the ingredients, luxuriously uses the finest Japanese sake "Kubota." It is an exquisite dish coveted by sake lovers, highlighting the plump texture of the fish.
"Madai no Yuzu Sauce" (Red Sea Bream with Yuzu Sauce), popular among women, features the refreshing aroma of yuzu and a pleasant acidity that enhances the umami of the red sea bream.
"Madai no Ahijo" (Red Sea Bream Ajillo) boasts the aroma of garlic and olive oil, with the deliciousness of sea bream and the acidity of tomatoes melting together to create a profound flavor.
"Madai no Misozuke" (Red Sea Bream Marinated in Miso), for enjoying a deep richness, is a supreme canned product meticulously seasoned with Japanese miso, a fermented condiment.
"Madai no Hinabe" (Red Sea Bream Hotpot), one of the most popular canned goods at Wa-no-Shoku, uses a special sauce from Ishigaki Island, where the deliciousness behind the spiciness exquisitely harmonizes with the dignified flavor of the sea bream.
"Madai no Wasabizuke" (Red Sea Bream Marinated in Wasabi), which uses wasabi, a 대표적인 Japanese condiment, is a refreshing dish recommended even for those who dislike the pungent kick of wasabi.
Remembering Japan's Seas at Your Dining Table After Returning Home
Our tagline, "Bring Japan Home," is perhaps best symbolized by this red sea bream series.
After your journey ends, at the quiet dining table back in your own country. Simply heat the can in hot water and transfer it to a dish, and the aroma reminiscent of the Ehime sea and the artisan's skill will be reproduced.
It is not merely a meal to satisfy hunger, but a "ritual" to savor with all five senses the time you spent in Japan and the culture you experienced.
Our mission, "Sharing Smiles Through Washoku," culminates at the moment this can is opened on your dining table. Because it is food made without additives, utilizing the inherent life of the ingredients, we are confident that you can enjoy it safely with your loved ones.
A Can Delivered from Osaka's Kizu Market to the World
Kizu Wholesale Market in Osaka, renowned as the "kitchen of Osaka." In our main store located within this historic market, we continue to share the story woven by Ehime's red sea bream with customers from around the world today.
If you are looking for "something special other than sweets" on your next trip to Japan, please consider this red sea bream series.
Among our diverse lineup of 42 items, red sea bream symbolizes Japan's sincere craftsmanship.
We await you at the Kizu Market store in Osaka, or on our official online shop, with a can filled with the Ehime bream culture, meticulously crafted by artisans.