Yakidashi Bouillon Superior Kombu and Shiitake

With time this activity ran down, to be replaced by the production of food containers allowing Seto Tekko to reposition its production for 70 % in the design of products for the food industry.
In the early 1990s, the Chairman of the time was intrigued by an article in the local press concerning an incident in a primary school: a young boy broke his leg playing football.
It turned out that the child was suffering from calcium deficiency. Affected by the story, he offered the school canteen some small Yaki Iriko sardines, dried and pressed by his machines to resemble little biscuits. The children immediately adopted this new presentation and the savoury flavour of the food. The calcium rich product enabled the children to make up their everyday calcium deficiency.
This story radically changed the direction Seto Tekko took. Innovation and more precisely the development of ultra-fast, high-temperature, pressurised cooking preserving the raw material's vitamins became the priority.
The result of this new technology is the creation of the yakidashi stock range. The ingredients are evenly cooked to the core, and then processed into thin layers. Pressure increases the surface of the ingredients, destroys cells, and facilitates the extraction of umami. Ultra-fast cooking removes the strong fish or seafood smell as well as their bitterness then condenses the flavours and aromas.
The temperature reaches +200°C for one second, guaranteeing it is cooked to the core thus preserving its nutritional values. Seto Tekko owns and has a patent for this ultra-fast cooking method.