Tsukudani is a Nishikyo pickle that pursues the idea of Sakamoto, such as white miso from Kyono Ishino, rare pure domestic whole soy sauce, and pure rice sake with a very high amino acid content. All the ingredients are hand-cut by craftsmen, and by soaking them for at least 48 hours, the taste of the fish is brought out firmly.
The direct fire kettle manufacturing method that has been handed down on Awaji Island for a long time requires specialized craftsmen, and it takes time and effort and cannot be mass-produced. Nevertheless, the reason why they are particular about this manufacturing method is the vivid cooking and the depth of the taste by the high-heated open flame.
Dulse is called “sea parsley” and has been used for food and medicinal purposes in Ireland and Canada for a long time. It is still popular as a valuable foodstuff containing abundant nutrients as well as a raw material for supplements. On the other hand, the supply volume of overseas dulse has not kept up with the demand, and the distribution volume in Japan is extremely small.
Focusing on the abundant nutrients of dulse, Sakamoto realized the first stable supply of Hokkaido dulse in Japan and succeeded in commercializing it at an appropriate price. By making dulse more familiar, they support a healthy diet every day. Dulse has characteristic nutritional components such as containing vitamin B12, which is not considered to be contained in land plants.
Sakamoto was founded in 1978, the year the Osaka Central Market was opened, as a wholesaler of fishery salt and dried fish. They believe that the fishery industry in the future will face an era of change that will be forced to undergo extremely major changes due to resource problems and demographic structures.
With the advent of this new era, at Sakamoto there has been the unchanging spirit since their founding, “to capture the essence of things and provide truly good and valuable things.” “With professional awareness and pride. They will replace ” face with customers with a sincere attitude” with the word “Quality First”, and once again impress themselves, and they will carry out the company as a corporate philosophy.
The products they offer are made by “people”, from fishermen and local producers to market participants and our employees. That is why the word “Quality” does not simply refer to the quality of the product, but to the trust and joy of all who are involved in their business, and to the very value of our existence for their customers. The way it should be.
To that end, Sakamoto will carefully protect the producers and the site of genuine manufacturing that spares no effort, while adhering to a proactive and bold management policy without fear of change, to achieve true “Quality First”. They will embody and provide “delicious happiness” to their customers’ dining tables.