"I want to make and provide healthy food for my children to eat". This idea is our starting point. We make the most of the natural taste of ingredients as much as possible, gentle taste/flavor based by Japanese food.And we bring this safely and securely to the table along with a smile.
Our 7 promisesAbout ingredients
About cooking supervision
Following on from baby food with the right infant food is an important step in a child's taste development. In order to deliver the delicious and safe meals, we make 7 promises to you.
The main types of rice that we use are called Sasanishiki and Kameno-o. Sasanishiki is polished for 7 minutes and has gentleness and strength that helps to bring out the flavor of the side dishes. Kameno-o consists of puffy rice kernels that are easy to digest. Both are non-pesticide, naturally cultivated rice grown without herbicides or chemical fertilizers.
We mainly use stock vegetables naturally cultivated with no pesticide bought from producers across all prefectures (but mainly West Japan and Hokkaido). Everything is grown using natural sunlight direct to the ground.
We use only wild fish, predominantly from the Sea of Japan. The DPA and DHA contained in fish are easily lost when cooked and cannot be taken into the body without taking them every day. However, the fish's oil contains nutritional values not found in other fats and oils. For that reason, it is widely recognised that the life expectancy of a fish eating culture is longer than other countries. As Japan is a country of fish food culture we would like to promote not only the nutritional value but the cultural benefits too.
We are committed to proteins such as meat and eggs of the highest quality to support the growth of children. We use flat-breeding chickens, pasture pigs and cows that have not been fed genetic recombinant feed or hormonal preparations. Eggs are a high-quality, high-protein food, but it is also hard to understand how their origin. Therefore, we only purchase directly from reliable producers.
We only use safe seasonings and oils that we recognize as the best. We do not use anything containing food additives, including chemical seasonings and preservatives, or additives for display exemption.
We use salt that has been carefully boiled from seawater.
Made from domestically produced soybean and using natural brewed miso that has been slowly aged.
We use soy sauce that is naturally brewed and slowly aged with barrels.
We use vinegar brewed in stationary fermentation.
Mirin is an essential condiment, sweet cooking sake.We use the 'hon-mirin' (pure mirin).
We cook our meals without using sugar as much as possible. If the dish needs sweetness, we use brown sugar and amazake (a sweet drink made from fermented rice). Raw sugar is never used.
We use non-genetically modified raw materials and oil that has been slowly squeezed over time.
Our focus is on providing children with fish that contains high-quality protein and fat. As a result we have more than one kind of fish in every lunchbox and we make the menu based on the method, "mago wa yasashii".
* "ma " means "mame"(beans), "go" means "goma" (sesame), "wa" means "wakame" (seaweed), "ya" means "yasai"(vegetables), "sa" means "sakana" (fish), "shi" means "shiitake " (mushrooms) and "i" means "imo" (potato or sweet potato).
To ensure that every dish is delicious, we make the most of the original taste of local ingredients. Our natural seasoning makes delicious tastes and flavor, and so we do not need to use any chemical seasoning or yeast extract that will make soup delicious in an unnatural way. Therefore, despite the fact that the taste is not so strong, it is perfect for the taste buds of children, more than enough for them to be stimulated sufficiently and enjoy the flavor. "The ability to feel delicious" obtained by having the genuine taste experienced as much as possible in childhood is a lifetime asset for the child, it could be the best present given by the parents. As for the size, we prepare several size lunch boxes accordingly, for parents and children. In the case of order placement, we can accept consultation separately, so please feel free to contact us.
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Hanako worked as a space designer for 10 years at Tanseisha Co., Ltd focusing on museum planning and design. After 10 years there she decided to become independent, however whilst raising her children she became thoughtful about what she would like to leave for the next generation. Coming from a family where all her relatives have Japanese restaurant businesses, she noticed how rare it was for the traditional Japanese food culture to be experienced from childhood. As a result she trained at a long-established Japanese restaurant in Tokyo and Kyoto for 8 years. Now it's been almost 11 years since she started giving cooking classes at home. Through teaching over 100 students each month, she has developed a reputation for Japanese cuisine and side dishes etc that can be used everyday life.
Some of the students are chefs and nutritionists.
Whilst undertaking the rigor of daily life as a mother, repeatedly practicing Japanese cuisine and being involved in traditional Japanese events, my suspicions that there is a big gap between traditional Japanese home cooking and a contemporary dining menu were confirmed.
Currently Japanese home-cooking mostly uses vegetable oil. Original dishes such as simmered and boiled dishes have disappeared from the modern table, replaced by a more western approach.
When I thought about what I would really like to leave for the children's future, I realized that a healthy food habit is the most important thing. Although the phrase "dietary education" is often used, it is useless if it's only used for children. In order to take care of children, it is parents who must change first and so I've been spreading Japanese cooking classes as the catalyst for this belief. Every month I have seen over 100 students and their children, and I feel that the resulting awareness around parents' eating habits subsequently affected their children's appetite and interest in food.
There is no need to eat a special menu every day. The usual meal is the safest thing for children. In order to do that, it is necessary to have key foundations and wisdom that cannot be done within a short time. But I understand it is hard for most mothers. That is why I would like to offer delicious lunch boxes that children can eat safely when mothers are busy. We make the meal plans that make children smile naturally. Of course, I would love for you to make well-prepared dishes when you can but if you are busy, please take our lunch boxes and spend good times with a healthy meal.