about us

Foundation in OWASE KINSEIMARU is 1930.

Our name is "OWASE KINSEIMARU". We're making the goods into which tuna cooking was processed and are selling that. Japanese traditional tuna food culture is inherited.
Our typical goods are "MAGURO NO KAKUNI(tuna boiled meat cube)". Tuna excellent in quality was boiled by a traditional source. It's inserted in a vacuum bag and it's being sold, so our MAGURO NO KAKUNI can store it for long periods of time.

We're selling our goods at our headquarters in Owase-city, Mie. Additionally rest facilities on the freeway and a gift shop in Mie-ken are being sold.

About the tuna we use.

Freezing was processed on the ship, and many tunas which generally appear were carried to a harbor, but freezing wasn't processed and we established the route where we get carried tuna, were crossing in four generation and were inheriting appropriate dissolution of raw tuna while being raw. While being fresh, we're dissolving the raw tuna from which the country was unloaded at an eminent fishing port including Nachi-katsuura. But, brand tuna from localness Owase where only part goods were frozen using world's first technology and it was kept "MOCHI MOCHI MEBACHI TUNA" is adopted.

■Mebachi(Big-eyed tuna)
Because an eye was big, this name thrust at a big-eyed tuna. It's general most as "tuna sashimi" by Japan and often means the big-eyed tuna going just to say tuna at a supermarket. A freezing thing is on the scene much, but we use soft raw tuna of body matter.

■Bincho(Bottle butterfly tuna)
A bottle butterfly is also called "TONBO SHIBI" at Owase-city suburb. The bottle butterfly is small in the tuna. It's a TORO tuna part of this bottle butterfly to be called "BINTORO tuna" for sushi restaurant.

When we cook tuna, be careful.

Since foundation in 1930, OWASE KINSEIMARU was being confronted with fresh fish sincerely.
The thing by which it's a charge for second generation that we have begun to make tuna boiled meat cube". We were inheriting tradition while obeying traditional in-house processes.

We're particular about a soft big-eyed tuna of body matter in the tuna which becomes a raw material, and we're using a domestic natural product.

We use it, utilize and boil it carefully without leaving all one parts over in "MAGURO NO KAKUNI". It's for an appetizer in a dish in a box lunch. The proud taste loved by everyone is also appreciated for presents which convey mind.
We don't use a synthetic preservative and an artificial color.

Since putting it in the cooking process by us, synthetic preservative, synthetic artificial color, chemical seasoning stuff and spice aren't used.

Become better,become more convenient.

■Become better.
We keep examining a raw material. For example Japanese good ginger made in Kochi-ken is used for the ginger used in secret ingredient.
"The piquant flavor" but the red chili pepper which is used in the spicy taste I have is made in Gifu-ken in Japan.
Well, these can't also miss the chemistry with our traditional sauce as a great supporting role.
A harvest of SANSHO Japanese pepper, we sometimes cook a tuna boiled meat cube using SANSHO Japanese pepper.
We continue the device by which a tuna boiled meat cube becomes better.

■Become more convenient.
We were changing a way of wrapping of goods according to the time.
A vacuum bag is adopted as an inside bag so that long term storage may ask preservative additive-free.
You open a bag, and eat just as it is. If you heat it up by condition warming in hot water of a vacuum bag, you can also enjoy the flavor of cooking at home.