At NAKATAKA, we are actively developing products that connect local food culture with sustainability.
One example is “SABA MATSUE Ramen,” developed in collaboration with Mitsu Fisherman’s Factory.
The product makes effective use of mackerel bones that would otherwise become food waste, turning them into a flavorful soup stock.
One of the biggest challenges during development was controlling the strong aroma of mackerel while maintaining its natural umami.
We solved this by using Izumo Seishi Ginger, a specialty ingredient from Izumo City, Shimane. The ginger helps create a milder, well-balanced flavor while adding further value through the use of a local ingredient.
For us, the SDGs — the Sustainable Development Goals — are not simply a concept. They are an opportunity to rethink food resources, reduce waste, and create new value through regional collaboration.
We believe that sustainable food should be delicious, innovative, and connected to the local community.
From Shimane, Japan, we are working to bring “better food for people and the planet” to the world.
#SDGs #SustainableFood #FoodInnovation #ShimaneJapan #NAKATAKA