At Seizaemon, we take great care to use only the best ingredients and additive-free seasonings to prepare our authentic home made products.
Here you will find a list of ingredients we use to make our products. We mention the brand name of some items in the hope that this knowledge will lead to your confidence in our products. We also believe that your trust in how the food you eat is prepared, comprises a large part of the “overall taste” of our products.
In our pursuit to make the best tasting foods, we naturally arrived at this list of ingredients.
We promise to continue to keep a high standard when selecting the ingredients we use to make our foods here at Seizaemon.
Marushima soy sauce, fermented in Japanese cedar barrels.
A strong flavored soy sauce made with domestically grown soy beans. It is made by an honest company, the founder who himself follows a macrobiotic diet.
This sake is made using only rice and koji. Hirase Sake Brewery, is the oldest and one of the best breweries in Hida-takayama, Gifu prefecture.
This vinegar was named “Fuji”, because from the beginning, the company aimed for it be number one in Japan. This vinegar is a true masterpiece, produced in the traditional way using pesticide free rice. This vinegar has a unique scent.
When flavoring our rice balls we use Aguni salt from Okinawa.
For pickling and food processing, we use Hakata Salt.
Brown sugar made in Hateruma, Okinawa prefecture. (Ootori Shop)
Processed brown sugar (Ueno Sugar Co. Ltd)
Light brown sugar (Araban Kenkoshoku)
Organic hungarian honey
White Balsamic Vinegar
Alce Nero. Organic Balsamic Vinegar made in Italy.
Extra Virgin Olive Oil
Alce Nero. Organic extra virgin olive oil made in Italy.
Tosa Binchotan Charcoal
Binchotan charcoal made in Kochi prefecture.
This charcoal burns at a very high temperatures, yet emits no flame, which means it beautifully grills the food but does not burn it.
Rice and Rice Bran
We use rice grown in Nagano prefecture, made without pesticides during the cultivation period. This rice has a longer than usual growing period, which makes for a better quality rice.
Our conger eel are caught in Nagasaki prefecture. We choose conger eel that are all around 85g in size and charcoal grill them without flavoring, before using them in our dishes.
Small Dried Sardines
We select our sardines according to the quality of the fish, how well they are dried and their size. We usually end up selecting sardines caught off the shores of Miyazaki prefecture.
Best quality kelp from Hokkaido prefecture.
Domestic and organically grown burdock root.
We use the best quality red salmon caught near the Kuril Islands.
When preparing our tsukudani, we use high-end “kare-honbushi” style dried bonito.
When preparing dashi broth, we use “arabushi” style dried bonito.
Small dried sardines
We usually use the best quality dried sardines from Miyazu, Kyoto prefecture.
We use mostly organic vegetables or the best quality vegetables we can find. Our priority is the flavor of the vegetables.
Fragrant Sansho Pepper
We use Sansho pepper grown in Tanba-sasayama, Hyogo prefecture. We buy and salt one years worth of sansho pepper during the high season and then use this all year round.
We use the renowned black beans from Tanba-sasayama, Hyogo prefecture.
Scarlet Runner Beans
We use large and beautiful scarlet runner beans grown in Tsumagoi Kogen, Gunma prefecture.
Our tora beans come from Hokkaido. Tora beans are considered to be the most flavorful variety of bean.
Dainagon Azuki Beans
We use the famed dainagon adzuki beans from Tanba Sasayama, Hyogo prefecture.
White Adzuki Beans
White adzuki beans are very rare and precious. Ours come from Hyogo prefecture.
Tsurunoko Soy Beans
Our soy beans come from Hokkaido. This variety is large in size and of good quality.
All the nuts we use are organically grown.
The almonds and walnuts come from the United States. The cashew nuts from Vietnam.
We use domestic grown, organic ume plum.
Our shiitake mushrooms come from Oita prefecture and are grown genboku style, which means they are grown in the traditional way, using oak branches as host material.