The HAKKEIDO Enzyme Kimchi is a frozen kimchi originating from Hakata, offered by Hakkeido Co., Ltd. This product has been developed using a Yangnyeom made from eight carefully selected ingredients from whole country, including “three types of bonito flakes,” “rare purple rock salt,” and “black garlic,” achieving a perfect balance of umami, sweetness, and spiciness. By combining vacuum cooking, a patented production method, with rapid freezing at minus 30 degrees Celsius, it maintains the freshness of the ingredients while contributing to reducing food loss. The packaging features Hakata-ori patterns, making it a delightful gift or souvenir. Embracing the motto “Learn from the past to understand the present,” this product merges tradition with modern technology. Located in the heart of Hakata, the company operates sales on the first floor and production on the second floor. The board of directors consists of individuals with backgrounds in the restaurant industry, planning, craftsmanship, and design, leveraging a wide range of experiences in daily operations. Particularly, a kimchi that satisfies even those who typically find kimchi too sour or spicy was developed to cater to Japanese tastes. The company focuses on a production method that does not hinder the activity of lactic acid and butyric acid bacteria, avoiding preservatives and thickeners, and pays meticulous attention to ingredients, production methods, and storage. For packaging, environmentally friendly stone paper is used, which does not tear when frozen and does not emit carbon dioxide when burned, being a naturally degradable material. This kimchi goes beyond a mere side dish, also serving as a condiment. It can be used in a variety of dishes, such as minced napa cabbage kimchi sauce, stir-fried seafood kimchi with noodles, or pasta mixed with perilla leaf kimchi. Hakkeido also operates a recipe site to introduce these applications, enhancing the variety on the dining table.

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