Failed to register as Favorite Page
Failed to cancel as Favorite Page
This page is already registered as a Favorite Page
You can't add your company to your favorites.
Latest update： 19/10/2022 16:03:11
TAWARA CANNING CO.LTD
Manufacture and sale of canned food using marine products from across Japan, mainly at Choshi Fishing Port in Chiba Prefecture
We manufacture canned food (Choshita Mark) using domestically produced sardines, mackerel, and saury. We do in-house comprehensive management, from procurement of raw materials, to manufacturing and sales. Starting with our Tokusei Chomi Tare (Special seasoning sauce) which has the perfect combination of taste, shine, and aroma, we have worked as a special contractor with many companies to make that special flavor we have been committed to for nearly 100 years.
- Product Introduction
Sardines are great food for the body because they contain a lot of unsaturated fatty acids such as EPA and DHA. < Products using sardines > ・Sardine kabayaki Sardines are broiled with far-infrared light using a “special seasoning sauce” that has the perfect combination of taste, shine, and aroma. ・Simmered sardine EO Sardines are cut into bite-sized pieces and slowly stewed with the flavor of kombu kelp in seasoning liquids such as soy sauce. ・Oil sardines Using sardines caught in Kujukuri, Chiba Prefecture, we remove the head and gut of the fish one by one, dry them, and broil the surface to bring out the aroma. This product is seasoned only with olive oil and salt, without condiments. ・200 grams fresh seasoned sardine We remove the head, tail, and guts of fresh sardines, then slowly simmer them in soy sauce with grated ginger. It goes well with rice, as a side dish, or as an emergency canned food. ・Domestic sardines simmered in soy sauce Using fatty Japanese pilchard fish, we remove the tail, head, and guts, then slowly simmer them in soy sauce containing grated ginger. At our factory in Choshi City, Chiba Prefecture, we keep a commitment to good taste and quality, as we manufacture each can by hand. It goes well with rice, as a side dish, or as an emergency canned food. ・Domestic sardines simmered in miso Using fatty Japanese pilchard fish, we remove the tail, head, and guts, then slowly simmer them in miso sauce containing grated ginger.
Saury is rich in vitamin B12, vitamin A, DHA, EPA, and protein. < Products using saury > ・Saury kabayaki Sardines are broiled with far-infrared light using a “special seasoning sauce” that has the perfect combination of taste, shine, and aroma. ・Saury kabayaki with sansho pepper (from Hokkaido) Seasonal saury caught in Hokkaido is fragrantly grilled and seasoned with a special sauce made using spicy sansho pepper. ・Saury simmered EO Saury is cut into bite-sized pieces and slowly stewed with the flavor of kombu kelp in seasoning liquids such as soy sauce. ・Saury simmered with grated daikon radish Saury is grilled with far-infrared light to remove excess fat, and grated Japanese radish is added to create a refreshing taste. ・Kiwami-no-Ippin: Saury kabayaki Fresh saury is slowly broiled with charcoal and far infrared light, making for a delicious dish with sake added to the special seasoning sauce
Mackerel fat has high EPA and DHA content, which is good for preventing arteriosclerosis and stroke. < Products using mackerel > ・Saikyo-zuke mackerel - Japanese hospitality - Made using high-quality, fatty mackerel from Northern Europe, it is slowly simmered in Saikyo-yaki miso with no chemical condiments added. ・Oil marinated mackerel - laurel scent - Made from high-quality, fatty mackerel from Northern Europe, laurel is added to extra virgin olive oil, and it is slowly stewed. ・Kiwami-no-Ippin: Mackerel simmered in miso We are committed to good ingredients, and using high-quality mackerel caught in Japan, we slowly simmer it with Shinshu direct to miso, ginger, and sake. ・Kiwami-no-Ippin: Mackerel simmered with with grated daikon radish We are committed to good ingredients, and using high-quality mackerel caught in Japan, we make this delicious dish by slowly simmering it with domestic grated daikon radish and a special soy sauce-based sauce. ・Boiled mackerel, caught domestically We used domestically caught mackerel as ingredients and added vegetable soup to reduce the unique smell. ・Teriyaki mackerel (caught domestically) We use fresh and fatty mackerel caught in Japan. We remove the head and guts of mackerel, cut it open, and slowly baked it using our unique far-infrared light broiling method. Etc.
There are also products using marine products other than sardines, saury, and mackerel. < Other products > ・Boiled monkfish liver This dish is called “the foie gras of the sea” for its unique and delicious flavor, and it is rich in nutrients, made with raw fresh ingredients. ・Salmon flakes This is an additive-free food made by flaking the meat of fatty salmon together with the bones and seasoning, using only salt from Hakata. One can contains 720 mg of calcium (equivalent to about three 200 ml bottles of milk). Enjoy it in salads, sandwiches, rice balls, ochazuke, and other dishes. ・Whale Yamatoni The raw material is meat collected as a by-product of whaling research, based on the International Convention for the Regulation of Whaling (ICRW). It is rich in vitamin A, a nutritious low-calorie food. ・Fatty herring kabayaki We use carefully selected fatty herring, which has a fat content of 20% or more, and slowly broil it with far-infrared light. Etc.
This company is recommended by the following support organizations.
- Marketing Support Department, SMRJ