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As is Ajillo Set

Name: As is Ajillo Set
Brand: 匠の食卓公式販売サイト
SKU: sonomama-set
Price: 4000.0 JPY
Availability: InStock

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Enjoy olive oil and ingredients
Salted kelp and dried baby sardines set

Salted kelp and dried baby sardines with Japanese pepper in olive oil set

Olive oil pickled
Salted kelp (90g)
Olive oil pickled
Dried dried baby sardines with Japanese pepper (80g)

set content

Salted kelp marinated in olive oil (90g)

オリーブオイル漬け塩昆布（90g）

We have created a new product that is an adaptation of our popular salted kelp. It is made with the finest natural kelp from southern Hokkaido, extra virgin olive oil from Sicily, Italy,EnjiroThe salt and ingredients used are luxurious, allowing you to enjoy the gorgeous aroma of olive oil just as it is when you taste the ajillo.
Pickling in olive oil has the advantage of mellowing the flavor of the ingredients and preventing deterioration, allowing you to always enjoy a freshly made flavor, but it also has the disadvantage of making the ingredients harden easily.For this reason, we have adjusted the drying process when producing salted kelp to make it soft enough to be pickled in olive oil, achieving a pleasant texture.
There are many ways to enjoy it, such as mixing it into salads or dressings, spreading it on bread, adding it to fried rice or stir-fries as a seasoning, or putting it on crackers with cheese.
Enjoy the delicious flavor of natural kelp with the aroma of extra virgin olive oil.

Dried sardines and Japanese pepper in olive oil (80g)

オリーブオイル漬けちりめん山椒(80g）

We use carefully selected small, uniformly sized chirimen silk from the Setouchi region, extra virgin olive oil from Sicily, Italy,Enjiro"As is Ajillo" is made with the utmost in luxury, using salt from the region and domestically grown Japanese pepper, allowing you to enjoy the gorgeous aroma of olive oil just as you taste it.
To bring out the flavor of the dried chirimen, no sugar is used, and soy sauce andEnjiroSeasoned with our special salt, mirin, and sake, and then pickled in olive oil. We've made the dried baby sardines, a staple in Japanese cuisine, into a sardine-like dish that also complements Western cuisine.
The flavor of the ingredients is locked in by soaking them in olive oil, and the glass bottles used for the packaging make them airtight, so you can enjoy them anytime.
This product's appeal lies in its ability to be used in a wide variety of cuisines, whether Japanese, Western, or Chinese. It can be mixed into salads or mixed dishes, spread on bread, added to fried rice or stir-fries as a seasoning, or spread on crackers with cheese.
Enjoy the delicious flavor and aroma of the finest ingredients along with the aroma of olives.

Olive oil & salted kelp and dried baby sardines set

As is Ajillo Set

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Product name	Salted kelp marinated in olive oil
name	Salted kelp marinated in olive oil
raw materials	Edible olive oil (made in Italy), Ma-Konbu (natural, produced in southern Hokkaido), soy sauce (contains wheat and soybeans), salt (made in Japan)
Nutrition Facts	Energy (kcal): 603 Protein (g): 5 Fat (g): 61.2 Carbohydrates (g): 13.3 Salt equivalent (g): 6.2 *Per 100g
Specific raw materials	Wheat, soybeans
Taste Expiration date	Best-by date 180 days
preservation method	Keep refrigerated after opening

Product name	Dried young sardines marinated in olive oil
name	Dried young sardines marinated in olive oil
raw materials	Edible olive oil (made in Italy), dried young sardines, Japanese peppercorns, soy sauce (contains wheat and soybeans), sake, mirin, salt (made in Japan) *The shirasu (young sardines) used in this product are caught using a fishing method that also catches shrimp and crab.
Nutrition Facts	Energy (kcal): 653 Protein (g): 4 Fat (g): 69 Carbohydrates (g): 3.3 Salt equivalent (g): 1.6 *Per 100g
Specific raw materials	Wheat, soybeans
Taste Expiration date	Best-by date 180 days
preservation method	Keep refrigerated after opening

About this product

* Will be shipped in simple packaging

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Master of Salt × Master of Kelp

Two craftsmen who were destined to meet.
Salt-making masterEnjiroI first encounteredNaniwa KombuThe president of the company, Mr. Keiichi Kohama, is a master of kelp who is second to none when it comes to talking about kelp and dashi.
"There was a product that I hadn't been able to complete.Enjiro"I thought maybe I could make it if I used Mr. Kohama's salt," said President Kohama. He was surprised when he received the finely powdered salt made especially for salted kelp.
Salted kelp can only be covered with finely powdered salt, not regular salt.EnjiroI suggested, "If you send me your salt, I'll use a grinder to grind it into fine powder and use it," but he replied, "If I use a machine, the taste of the salt will change, so I'll send you the salt that I've ground by hand."Enjiro.
Afterwards, when the finely powdered salt, which had been made entirely by hand, arrived, President Kohama was surprised, saying, "I can't believe it's possible to make such a finely powdered salt by hand?"

The ingredients used to make shio-konbu are salt, konbu, and soy sauce, with no additives whatsoever.
That's why we paid close attention to the materials we used.
We use only the highest grade (Grade 1) of rare natural kelp from southern Hokkaido, which is becoming increasingly difficult to obtain each year.
For soy sauce, use tamari soy sauce, which contains a lot of umami ingredients.
Salt isEnjiroWe used a specially made product made specifically for salted kelp.

First, kelp is cooked in soy sauce, then dried, cut into strips, and loosened by hand.
The salted kelp is then dried further and finally sprinkled with salt to complete the process.
At first glance, the process may seem simple, but we put effort into every step, focusing solely on making the food delicious.
For example, the drying process. Drying at a high temperature will speed up the process, but the disadvantage is that the konbu will become hard. To ensure that the konbu is plump and thick, it is dried at a constant temperature over a long period of time.

It can be served on rice or used as an ingredient in onigiri. It goes well with rice, of course, but it can also be used as a condiment for pasta or stir-fries, or as an ingredient in salads.

I also wanted to create a product like a soup stock that can be enjoyed by simply pouring boiling water over it, but I had a hard time completing it. However, I wanted to create a product with a mild salty taste that would bring out the full flavor of the ingredients.EnjiroI was able to complete it with salt.
The salted seaweed is also completely additive-free. It is made using only dashi, seaweed, soy sauce, and salt. The seaweed is added to a broth made from a combination of kelp and bonito flakes, with soy sauce and salt added, and the seaweed is allowed to absorb the rich broth, resulting in a salted seaweed dish that is full of flavor.

こだわりの塩づくり

Most of the salt sold in Japan is made by boiling seawater that has been mechanically filtered in a cauldron and evaporating it.
EnjiroThis salt is called completely sun-dried salt and is made using only the natural power of sunlight and sea breeze, but there are differences in how sun-dried salt is made.
The most common method is to use a collection tower.
A collection tower is a tower several meters tall with a mesh-like net stretched around the inside.
Seawater pumped up by a pump is sprayed onto the tower, where it falls down through a net and is exposed to the sun and sea breeze as it falls, gradually evaporating. By repeating this process, highly concentrated "brine water" is produced, and most solar salt is made from brine.
EnjiroThere is also a collection tower at the saltworks,EnjiroMost of the time, salt is made without using a salt collection tower.

The reason is that the more steps in salt production are added in order to prioritize efficiency, the more impurities are added and the nutrients contained in the seawater are lost. If you use a salt collection tower, you can make salt in about 1 to 2 months,EnjiroAs you can see, it takes at least three months if you only use sunlight and sea breeze.
Every day, without fail, the seawater contained in the wooden box inside the greenhouse is gently stirred by hand every 1 to 1.5 hours.
It was as gentle as stroking a newborn child.
EnjiroThe salt in seawater andEnjiroThey are obedient children who have been raised with only the love of their parents.

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