Using Only the Best-Sourced IngredientsAt Hirokawa Konbu, we spent a great deal of time selecting our ingredients. For making Tsukudani, we use Hidaka konbu, the atsuba konbu of Kushiro, Naga konbu, and so on. However, if the konbu is very thick, it becomes difficult to cook, and the center can remain raw. Ascertaining when exactly the thickest part of the konbu is ready requires the eyes of a skilled craftsman.
The Inimitable Direct Heat Kettle Cooking
The Inimitable Direct Heat Kettle Cooking. A direct-heat, kettle-cook manufacturing method that makes use of a large iron kettle and slow cooks over direct heat. While it is not meant for manufacturing large quantities, Hirokawa’s premier manufacturing method enables us to make the kelp plump and tender. Craftsmen check each kettle for smell and air bubbles, adjusting the heat as the kelp cooks for 3-5 hours, until all the seasoning juice has dissipated. Essential to ensuring the kelp is not burned and retains its shape as it cooks are the fine-tuned techniques that have been passed down over generations at Hirokawa. Thanks to the subtle craftsmanship of our staff, we make kelp that absorbs all the great flavor without leaving any behind.
The Past & Future of Hirokawa
The Past & Future of Hirokawa. The history of Hirokawa starts in 1902 at Tomonoura, a well-known fishing port in Hiroshima. After that, we began producing and selling tsukudani (preserved food boiled in soy) and shiofuki konbu (dried, seasoned kelp) in Osaka city. When the factory became cramped, we moved our headquarters to Matsubara city in 1962. Nowadays, the company works hard to retain the production methods of old as it develops new products in line with customers’ needs, such as the lightly-seasoned tsukudani Tsukusozai that can be eaten as a side dish with any meal. Hirokawa Konbu continues to pursue great taste, so that we can bring you the foods that make us go, “Yum!”