The ″Nodoguro Ginger Rice Base″ utilizes smaller Nodoguro fish caught off the coast of Sanin, which are then dried and subjected to pressure sterilization. As a result, even the bones of the Nodoguro can be enjoyed for their flavor. This product generously incorporates ginger from Kochi Prefecture, known as the best ginger-producing region in Japan. By cooking it with 2 to 3 cups of rice, you can easily enjoy a richly flavored mixed rice dish. HIRANO KANZUME CORPORATION, founded in the early Meiji era as Hirano River Fish Wholesale, has a history of processing seafood caught in Lake Shinji and the Sea of Japan, as well as specialty products from Shimane Prefecture. Drawing on this tradition, the company strives to create products that maximize the quality of the ingredients. Nodoguro from the San’in coast is highly regarded for its fatty content, making it especially delicious, though smaller Nodoguro are often used as raw materials after decapitation. However, this product attempts to maintain the shape of the Nodoguro, counteracting its unique smell with ginger from Kochi Prefecture, allowing for a more delicious experience. By using the ″Nodoguro Ginger Rice Base,″ you can easily enjoy authentic mixed rice at home. Sourced primarily from Nodoguro caught off the coast of Hamada in western Shimane Prefecture, the product is labeled as ″Produced off the San’in coast.″ The rich fat of the Nodoguro and the flavor of Kochi Prefecture ginger blend perfectly, enabling anyone to easily prepare delicious Nodoguro ginger rice.

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