BUSINESS OPERATION

Procurement・Production・Marketing

蒸気の技

Patented Steam-Heating Cooking Technology
Thermal Efficiency, Wide Range of Temperature Settings, Safe and Secure.

1 Thermal Efficiency Technique

Subliming saturated steam to higher temperature.

Our own patented technology "JYOKI-NO-WAZA (Power of Steam)" use saturated steam.
Saturated steam contains very large amount of heat, and steam that is further heated to over 100℃ is called super-heated steam.

  1. Since it is steam with 100% humidity, there is almost no air mixed in and the thermal conductivity is very high.
  2. It quickly and thoroughly heats ingredients.
  3. Heat is evenly transferred to the ingredients, resulting in a soft and fluffy finish.
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2 Technique of cooking in a wide range of temperature

Power of steam supports Steaming, Frying, and Grilling.

Temperature control range of "JYOKI-NO-WAZA (Power of Steam)" covers almost whole range of heat treatment.

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3 Technique of Thoughtfulness

Use of anoxic conditions, sterilization, and crystal-clear water

  1. The inside of the steam-cooker filled with heated steam becomes oxygen-free condition, which prevents oxidation of the food and reduces destruction of vitamins.
  2. Water can capture oil and absorb salt when turned into steam. Therefore, extra oil and salt are removed, making the product healthy and safe for everyone to eat.
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Secret of Good Taste

Various effects created by “JYOKI-NO-WAZA” Steam creates anoxic conditions and enhances heat permeability. This in turn prevents oxidization of the ingredients and makes the product delicious by keeping the taste and flavor unique to each ingredient.

The rate of oxidation is greater at higher temperatures,
and The effect of heating is very significant.

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Succeeded in reducing fat by taking advantage of character of water

Water can capture oil when turned into steam. Therefore, extra oil is removed, making the product healthy and safe for everyone to eat from the elderly to children.

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Salt reduction effect by the power of steam

Steam has the property of absorbing salt when it evaporates. Water can also capture salt when turned into steam. Therefore, extra salt is removed, making the product healthy and safe for those who have high blood pressure or hyperglycemia.

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Brings out the original sweetness of the raw material and increases the "UMAMI"(Savory taste).

Saturated steam contains a large quantity of heat, so that the heat permeability is faster and it goes into the center of the food instantly to cook evenly and quickly.
Then, destruction of food cells is minimized, and the flavor and sweetness of food are brought out.

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Procurement・Production・Marketing

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Wholesale of fresh chilled and frozen fish as raw material for processing.

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Export Business

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