The essence of Eel Kabayaki lies in the ultimate control of the heat and sauce. The ancient method of 'three steams and three roasts' handed down in the Edo period has been incorporated into our Frozen BBQ Eel products through modern food technology, bringing traditional craftsmanship into global kitchens.
It took us 2 years to develop this product in collaboration with Eel Sho, a century-old shop in Kyoto: based on the original brewing soy sauce, we added 18 kinds of raw materials such as kombu, dried bonito, sake, etc., and matured it in oak barrels for 365 days; we adopted infrared heat radiation technology to precisely control the roasting temperature, simulating the soft texture of the Kanto style of 'steaming before roasting'; we also used infrared heat radiation technology to accurately control the roasting temperature; and the soft texture of our Frozen BBQ Eel products. 'Each box of Eel Unagi Kabayaki comes with a Japanese food note that tells the folklore story of 'eating eel on the day of the earth's ugly use'.
Facing different markets, it is necessary to consider different regional eating habits. For the North American market, a low-sugar version of the sauce was launched to match the trend of healthy eating; for Middle Eastern customers, it is only necessary to develop a halal-certified production line to expand the emerging markets; if it is a B-side cooperation, it is possible to provide customised Frozen BBQ Eel OEM services to high-end Japanese restaurants, which can increase the profit margin by 40%. In a blind test in 2023, 78% of consumers believe that the taste of our Frozen BBQ Eel surpasses that of local mid-range Japanese restaurants' ready-made products. Cold chain logistics network covers 32 countries, with a breakage rate of less than 0.03% for -18°C constant temperature shipments.