Susukino is a rich sushi restaurant with a history of 43 years. The owners, Akira Toyooka and Takashi, father and son provide processed products that allow you to easily enjoy the long-established taste at home. “Kazunoko is usually served with thread, but at Toyosushi, the method of wrapping seaweed around Kazunoko is very popular, and this time it was commercialized,” says Takashi, a tracer son. Mr. Miss.
“Kazunoko on the market is salted and then bleached to remove the thin skin, so the umami taste remains. At our shop, we use only 5 or 6 year old products from Atsuta, and the skin is unbleached. Because it is peeled off, there is no unpleasant taste and you can enjoy the original taste of Kazunoko, “says his father, Akira. It seems that there is a “professional skill” to peel the skin one by one while soaking it in salt water with a concentration similar to that of seawater.
Toyosushi provided Kazunoko and how to make it in response to customer requests, but it is currently difficult to reproduce the taste of the restaurant. It is also a point to set concentrated sauce and Ariake seaweed used in the store so that you can easily enjoy the taste of the sushi restaurant at home. Expectations are rising for what kind of masterpiece will be born next from the tag of father’s skill and son’s information power.
2021 certification