The basic seasoning of Japanese food
Salt, sugar, vinegar, soy sauce, miso(fermented bean paste) and dashi (Japanese soup stock made from fish and kelp)
These are the traditional seasonings of Japanese food since ancient times.
But these are not selling.
These gradually fell out of use in cooking for shifted to processed foods with inexpensive and convenient.
MSG and Processed foods are now used not only in home cooking but also in many restaurants from affordable to luxury restaurants in Japan.
The manufacturers of genuine seasonings that use traditional Japanese method are in a predicament of survival.
However, by using them, the restaurant side can give a lower cost food to the customer for saving time, reducing work, and providing a stable food no matter who makes it.
I have no intention of denying for MSG and processed foods.
Rather, I think it is one of the great technologies.
This pitcher is a traditional bonito soup stock.
We don’t use granulated soup, even if that is convenient.
That is our pride.
which one you choose is up to you.
Food with using Process foods and MSG or the traditional seasonings
We don't use MSG and any processed foods for those who prefer to avoid chemical seasonings.
HITOSHIZUKU
Owner and chef Osamu
website https://kenbidining.wpx.jp/en/