Chiba Fresh Fish Wholesaler and Conveyor-belt Sushi Group Launches "Yamani's Kitchen" Frozen Food Brand Using Ingredients from Kujukuri The concept of the brand is "Port Restaurant at Home"! The concept is "a port restaurant at home.

2023.12.06 09:30

ヤマニ水産株式会社

Yamani Suisan Co. (Head office: Sosa City, Chiba Prefecture; Representative Director: Masaki Ito), which was founded in Taisho, Japan and is developing a fresh fish wholesale and conveyor-belt sushi business rooted in Chiba, has launched a new brand "Yamani's Kitchen" to sell frozen foods using ingredients from Kujukuri, a local area in Chiba.

Yamani's Kitchen: Minato Restaurant at Home

Yamani's Kitchen: Home made Minato Restaurant

https://yamani-suisan.jp

About Yamani Suisan

Founded at the end of the Taisho era (1912-1926), Yamani Suisan began as a trawler fishing company on Maehama Beach, and was established in 1973 at its current location as a seafood brokerage company. In the northeastern part of Chiba Prefecture, we have our head office and processing plant in Sosa City facing Kujukuri Beach.

We purchase seasonal fresh fish gathered from all over Japan at the Toyosu Market and Narita Market, as well as local fish from Choshi, Kujukuri, and other areas.

We handle a wide variety of products, including fresh fish, frozen fish, tuna, sushi rice, frozen salted and dried products, etc. We are a community-based company that mainly sells to local supermarkets, restaurants, fresh fish stores, nursing care facilities, lodging facilities, nursery schools, roadside stations, and many other facilities.

Background and thoughts behind the development of "Yamani's Kitchen

We want people to enjoy the delicious fish from Chiba, including Kujukuri-hama, at home.

Yamani's Kitchen was born with this in mind. We have been in the fish business since the Taisho era (1912-1926), and our craftsmen, who know all about "delicious" fish, use fish that they have carefully selected and purchased directly from the market. We deliver the taste of freshly prepared "port restaurant" food to your "home" by flash freezing the fish in its original deliciousness.

Features of Yamani's Kitchen frozen foods

Yamani's Kitchen frozen foods are made with ingredients from Chiba, including Choshi and Kujukuri. Simply microwave the frozen food and enjoy the taste of Choshi, Kujukuri, and other Chiba ingredients in this luxurious product.

◎Kinmedai no Nitsuke (simmered sea bream) and rice with the concentrated flavor of kinmedai.

◎"Hamaguri rice" using Chiba Prefecture's brand-name fishery products [local hamaguri from Kujukuri-hama] and Chiba's three major brands of [Tako rice] Koshihikari.

◎Iwashi no Oshizushi (pressed sushi with sardines), which can be called local soul food

◎A la soup of sea bream and squid mentshi, which are based on the popular taste of conveyor-belt sushi, and about 20 other items will be on sale.

Yamani's Kitchen" recommended products

0Golden sea bream simmered in its original form

Choshi tsuri-kinmedai (Choshi fishing kinmedai), which has been certified as a Chiba Prefecture brand of marine products, is used in this dish. The soft and fluffy flesh of the sea bream is preserved and finished with a special sauce made by a craftsman. The sweetness of the broth is just right for the tender meat to melt in your mouth.

It is a perfect gift for those who are indebted to you or your loved ones, or for your family to entertain guests.

Braised sea bream

3 kinds of Kujukuri fisherman's rice (sea bream, hamaguri clam, and sardine)

Koshihikari rice, one of the three major brands of rice in Chiba Prefecture, and fresh, fatty Chiba Prefecture golden threadfin bream are used in the "Kinmedai Rice," "Hamaguri Rice," which uses Chiba Prefecture's brand-name seafood, "local hamaguri from Kujukuri-hama," and "Iwashi (sardine) Kamaboshi," which uses "Japanese pilchard landed at the Choshi port. The "Kinmedai Gohan" is rice with sea bream, which is made from sea bream landed at Choshi Port.

The Kinmedai Gohan (rice with sea bream) is made by simmering sea bream ara and Hokkaido kelp together to make a broth that is full of flavor.

The "Hamaguri Gohan" (rice with clams) is made by steaming small-sized clams to make them soft and tender, making them a perfect match for rice.

The sardine kabayaki rice is made by hand-opening each sardine so that the small bones are removed, and then frying them twice to make kabayaki. The rice is then deep-fried twice and broiled. It is served with a slightly sweet sauce and a strong flavor, so the rice goes well with it.