Our smoked seasonings are a very original approach from the perspective of neurogastronomy that appeals to the sense of smell of this retronasal pathway. Among the evaluations of smoked seasoning users, such as "feeling the richness of soup stock" and "very deep and complex taste", in Europe, the evaluation of "like liquid sausage" was the same in Japan. Since the product is evaluated as "it seems to contain dried bonito broth", we are conducting further research as the memory of food culture is drawn from the scent. Our smoked seasoning, which controls the titer of smoked food by quantifying and visualizing the aroma component, and gives an impression of saltiness, umami, richness, etc. by the strength of the smoked aroma, is delicious with the approach of "fragrance". It is a method of pulling out and has the most original aspect that no other seasoning has.
