Additive-free seasoning by Arikawa fish union
HEALTHY ADDITIVE-FREE INGREDIENTS AND SEASONING FROM GOTO ISLANDS.
Arikawa in Goto islands is one of the place where local people and business rely on fishing industry. Raw fishes, naturally, isn't the only thing that they produce.
Seasonings, spices and natural ingredients for soup stock are also the feature of the town. If you are visiting Nagasaki, try taking a bit further to Arikawa.
"Arikawa gyogyo kumiai" (有川漁業組合, local fish union) makes very healthy seasoning and soup stock ingredients using local fish, flying fish (飛魚).
Let me introduce some of the stuff from Arikawa.
Arikawa agodashi, (有川あごだし).
Price: ¥648
Ingredients: Salt, roasting flying fish powder, powdered soy sauce, kelp, sugar, yeast extract, shiitake mushrooms
8g x 7 pack. As you can see, each 8g is packed individually. Use it by placing in water when its cold until the water boils. Shut off the heat when boils, leave as it is for about 10 minutes.
Flying fish has two names, "Tobiuo" (飛魚) and "Ago" (あご). Although, various theories exist, a reason why flying fish is called "Ago" is, your "Ago" (chin in Japanese) will come off because the fish is too yummy.
Torn up the pack. Finely grounded ingredients give smell of sea and shiitake mushrooms.
You can also use it without the pack. If you prefer clear taste, use as advised on the package. I use it without the pack because I like astringency flavor. Boiled until the very end.
Yakiago dashi pack, (焼あごだしパック).
Price: ¥756
Ingredients: Flying fish
8g x 6 pack. "Ago" is heated by far infrared rays. Making it less burnt. Some salt is contained because they are sea fish.
Fine-grained powder of ago. Sneezing is the last thing I want to do. Taste is very light. Many other ingredients you can find in Japan use amino acid to give extra flavor.
This "Yakiago dashi pack" use only the fish, it's got to be healthy.
Mama no megumi, (ままの恵み).
Price: ¥702
40g pack. "Ago" is heated by far infrared rays. Making it less burnt. Some salt is contained because they are sea fish. Use it in your miso soup (1 teaspoon for 500cc) as dashi, in tamago yaki, or even scrambled egg.
Goto no ryorijio, (五島の料理塩).
Price: ¥648
70g bottle. Goto's salt is roasted and mixed with roasting flying fish, powdered kelp, and chili pepper.
Goes with anything, in rice balls, grilled fish or meat, or even salad.
Smell of the sea is aromatic.
Goto no agocha dashi, (五島のあご茶だし).
Price: ¥648
60g bottle. Unique seasoning, Hoji tea is mixed. Fragrance of tea and the fish is surprisingly match. The fragrance of tea can be lost if heated for long time. Preferred to use at the end of flavoring.
This seasoning does a perfect work on Ochaduke. Or even on a steak.
Yagatame's tsubaki cha salt, (つばき茶塩).
Price: ¥800
150g. Another unique seasoning, salt called Tsubaki (Camellia) tea salt. Camellia tea is recognized for its good effects on consumption, such as diabetes prevention and helps blood circulation which contributes reducing body fat.
Coarse-grained salt in beautiful brownish color. If you are salad freak, use this salt, fresh lemon juice and avocado oil. You'll have a perfect dressing.
Goto's salt, (五島の塩).
Price: ¥600
200g. This coarse-grained salt is slightly sweet flavor. Can't wait to use it on grilled meat.
Used "Arikawa agodashi" in fried rice and miso soup. (Rice, boiled chicken, onion, and Japanese mustard spinach) Didn't use other seasonings at all. Mixture of chicken and flying fish was amazingly yummy. Try using Arikawa's dashi to add extra flavor which sugar and salt can never give.
Where to buy: "Arikawa gyogyo kumiai"
Address: 382−13, Arikawago, Shinkamigotocho, Minamimatsuuragun, Nagasaki
Open hours: 9:00 to 18:00
Closed on: Sunday and national holiday
Arikawa gyogyo kumiai official site.
