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Shimizu Craft Curry
Fujinokuni New Product Selection Gold Award
Non-staple food
``Hatoba Kitchen,'' located in Shimizu S-Pulse Dream Plaza, has a popular curry.This curry is highly acclaimed for its richness and good aftertaste by adding a uniquely developed bonito flavor extract and concentrated stock. This is the origin of Shimizu Craft Curry. In addition, [Shimizu is ``delicious'' and makes you smile! Vigorously! ] Under the slogan, 4 stores have been added and 5 types of curry full of individuality have been born. Comes in a retort pack, just the right size for one meal at 100g. You can easily enjoy it anytime and anywhere. The number of people who are addicted to taste is increasing! Craft base curry, lobster curry, blue cheese cream curry, sakura shrimp and cardamom curry, special char siu sauce curry
Award/certification information
Fujinokuni New Product Selection 2023 Gold Award
Products
Availability period/most delicious period | All Year |
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Main place of origin | |
Best before (expiration) date | 1 year from manufacture |
Preservation method | Normal temperature |
Sales store
S-PULSE DREAM PLAZA, 4 collaboration stores, Hotel Route Inn Shimizu Inter, Sunpu Takumi-shuku, KADODE OOIGAWA
EC site
Producer of this product
Nishio Shoten Co., Ltd.
Nishio Shoten has been devoted to dashi soup stock for over 100 years. In Kambara, overlooking Suruga Bay, we continue to focus on our dashi, using carefully selected ingredients, traditional manufacturing methods, and perfecting food safety to deliver delicious dashi. He is also devoted to pursuing even better flavors, and as a result of his efforts, he has received numerous food-related awards. Furthermore, we continue to pursue the possibilities of dashi by working on product development through collaboration between different industries and industry, academia, and government.
Address | 4-15-37 Kambara, Shimizu-ku, Shizuoka City, Shizuoka Prefecture |
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TEL | 054-388-2341 |
FAX | |
WEBSITE | https://nishiosyouten.com/ |
Producer interview
A long-established dashi shop that is particular about shaving techniques
We only use ingredients that are at their best when they're available, and we put a lot of effort into making them, which brings out the flavor and aroma.
Nishio Shoten handles a wide variety of dashi ingredients. Honkarebushi, Arahonbushi, dried mackerel, Japanese horse mackerel, tuna, Soda, dried sardines, kelp, sakura shrimp, whitebait, Japanese squid, shiitake mushrooms... We mainly sell to restaurants.
For example, a soba or ramen restaurant may use an original blend of dashi to create its own unique flavor. We make proposals to restaurants during meetings, from how to shave and mix to how to make soup stock.
``The price is not cheap, but it makes a really good dashi.When I proposed it to a ramen shop, I was told that it was more expensive than the dashi they had been using at that restaurant, but it had a nice flavor and it was delicious. "Because it produces so much, you only need a small amount. In the end, the cost remains the same, but the end result is a good taste and people are satisfied," says Toruo Nishio, the fourth generation owner.
When it comes to shavings, it's not just about shaving the raw material. It goes without saying that you can make delicious shaved bonito flakes by shaving high-quality raw materials, but it is also important to know how to make the best use of those raw materials and how to make them delicious and fluffy.
The process of shaving is done after the material is heated with compressed steam and softened. In that state, the kezurifushi will have a lot of moisture, so the common process for making kezurifushi is to heat dry it in a machine and then pack it into bags.
At Nishio Shoten, thinly shaved flower bonito flakes are made into fluffy, flower-like bonito flakes by adjusting the degree of drying using a unique far-infrared baking softener. When carving thickly, we use the power of far-infrared rays to send heat to the center before carving. No compressed steam is used, no water is added, and the aroma and flavor are retained by drying from the inside out.
This manufacturing method was developed by the predecessor of Nishio Shoten. You might think that if other kerifushi companies introduced this machine, they would be able to do the same thing, but in reality, it involves a lot of time-consuming processes, so no one else can imitate it.
For example, shaved sardine.
The sardines used as raw materials are high-quality anchovies and Japanese sardines that are low in oil. We purchase food at the most delicious time of the year and store it in a low-temperature freezer to preserve its flavor. After that, the heads and internal organs of the dried sardines are removed, water is added to the dried sardines, the water is absorbed, the dried sardines are heated and sterilized by steam, and then dried again to the point where they can be shaved.The blade of the shavings is adjusted and the shavings are continued. . The adjustment of this sharpening blade is the highlight of the craftsman's skill. We adjust the way the blade extends so that it cuts evenly.
By the way, the powder that comes out after shaving and sifting is commercialized as sardine "dashi powder" and is an essential ingredient in Shizuoka's soul foods such as Shizuoka oden and Fujinomiya yakisoba.
When it comes to shaved bonito flakes, we only purchase bonito flakes from the Yaizu region, which is produced year-round using the hand volcano-roasted method, when the first bonito season has finished and the fat is at its lowest. At Nishio Shoten, we order raw materials from all over the country, from Hokkaido to Kyushu, and based on the local temperature and drying season, we shave them all and try them out to find out when they are at their best. If we don't do that, we won't sell it as a product.
In addition, molded Karemaru Saba-bushi and Karemaru Souda-bushi are molded to the inside, so they are broken and washed, and all bones are removed in the process. It can be made into a commercial product as bonito flakes without having to break it, wash it, or remove the bones. However, if you put in the effort, you can make it more delicious, flavorful, and fluffy. And it's really rare to find a kezuribushi shop that does that kind of thing.
When a chef makes dashi, the cooking time in a pot will differ depending on the size of the shavings for bonito flakes and mackerel flakes. To prevent this from happening, they arrange the pieces to be of the same size and crush them as needed, making them easier for chefs to use.
For general consumers, we have developed an easy-to-use powder type product. In addition, we also manufacture dashi packs under other companies' brands.
After winning the Minister of Agriculture, Forestry and Fisheries Award, he won the Emperor's Cup. He opens a dashi school and strives to spread dashi culture.
Nishio Shoten's main customers are restaurants. There are currently more than 10 shavings stores in Kambara, but most of them sell their shavings wholesale to supermarkets, department stores, and other retailers.
“Honestly, shaving work is not profitable.As I joined Nishio Shoten and gradually learned about shaving work, I began to realize the high quality of shaving for professionals who are particular about making dashi. My father-in-law is a true shavings craftsman and is very particular about his craftsmanship.The shavings he shaved were loved by chefs.''
However, although it was recognized by professionals, it is not easily understood by the general public. If this is the case, Toruo believes that it is necessary to properly brand and add value to the sardine shaved flakes that they are so proud of.
“First, I decided to submit it to a competition.The first time I submitted it was in 2012 at the 24th Shizuoka Prefecture Processed Seafood Products Competition.Since it was my first, I won the Shizuoka Mayor's Award. He made various efforts with his father-in-law, and in 13 (Heisei 2018), he won the Minister of Agriculture, Forestry and Fisheries Award at the 30th National Fisheries Processed Food Exhibition.This was an opportunity for him to be recommended, and he was presented to the Emperor at the Agriculture, Forestry and Fisheries Festival in 64. We received the cup.It was the first time for Shizuoka City to receive the Emperor's Cup, the third in Shizuoka Prefecture, the first in 30 years for a national shavings festival, and the second for a company to receive the award.''
The reason for the award was "for the inheritance of sardine shavings and the spread of dashi culture." Among the features that were recognized in winning the award was the implementation of a ``dashi school'' for restaurant managers and general consumers. Since the school opened in 2015, more than 1000 people have taken the course (as of February 2024). The circle is expanding through word of mouth, from kindergartens and elementary schools to university lectures, lifelong learning, seminars for restaurant customers, and events held at Nishio Shoten.
``We can make delicious shaved bonito that is recognized by professionals, but I think it's important how the general public can use it.As we live in a more convenient world, there are fewer opportunities to make dashi. If you cook without making dashi, your child won't make dashi either.However, when children try it out at Dashi School, they learn that it's really that easy.''
A collaboration between industry, government, and academia to develop new products using dashi. Expanding the possibilities of dashi from Shizuoka to the world.
As part of product development in industry, government, and academia, we have successfully commercialized curry using dried bonito flakes.
Using concentrated bonito flakes extract, which was jointly developed over two years with the restaurant "Hatoba Kitchen" in "S-Pulse Dream Plaza" in Shimizu Ward, Shizuoka City, Tokai University, Shizuoka Prefecture Institute of Industrial Technology, and "Nishio Shoten", Developed "Shimizu Craft Curry". This curry comes with restaurants such as "Bon Masuda", "Wine Restaurant SHANTI", "Delicious Soba/Local Sake/Local Dishes Furusato", "Noodle Shop ARIGA", which are located in Shimizu Ward, Shizuoka City, and which cooperate with local revitalization. )" four different curry arrangements created by each of the four stores have also been commercialized. In 2, this product won the Gold Award in the Fujinokuni New Product Selection, a new processed product that takes advantage of Shizuoka Prefecture's agricultural, forestry, and fishery products.
In addition, curry bread and ice cream using dashi have been created through joint development between industry, government, and academia.
Recently, demand from inbound tourists has increased, and in an attempt to experience Japanese culture, plans have been introduced that incorporate factory tours and ``dashi schools'' into inbound tours. There are also plans to hold fairs using Nishio Shoten's shaved bonito flakes at Japanese restaurants overseas, including in Taiwan.
A delicious way to enjoy the taste of Nishio Shoten's shaved bonito flakes.
Lastly, we will introduce a delicious way to eat Nishio Shoten's shaved bonito flakes.
The best thing to do is to enjoy the flavor as it is by pouring it over rice balls or rice.
You can also make instant miso soup by putting miso and wakame in a bowl, top with shaved bonito flakes, and pour hot water over it.
Another recommendation is to sprinkle Genovese pasta with shaved bonito flakes. You can enjoy the fluffy shaved bonito flakes that can only be found at Nishio Shoten.
The soup stock is fluffy and fragrant, and it's easy to make even when you don't have time, so please give it a try.
About Fujinokuni SDGs Certification System
In order to promote the expansion of efforts to achieve the SDGs through cooperation between food and agriculture, this certification system visualizes the efforts of "producers" and "restaurants" toward achieving the SDGs.
*The number of stars within the mark will change depending on the efforts of each store. Please check the information of each store for details.
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