KIKOU｜ [Higashihiroshima] A blissful dish made with branded
ingredients “Kurose black eel” and “wild conger eel” stuffed into a luxurious wooden rice bowl – KIKOU –
MH Co., Ltd. Press release: November 11, 2024 [Higashihiroshima] A blissful dish made with branded ingredients “Kurose black eel” and “wild conger eel” stuffed into a luxurious wooden rice bowl – KIKOU – Wappameshi of eel and conger eel – KIKOU – available nationwide
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https://prcdn.freetls.fastly.net/release_image/151668/1/151668-1-3cd7255f980c3400815349fc58855ebf-851×851.jpg KIKOU logo Commit to domestic ingredients The eel used is Kurose black eel, which is farmed in Higashihiroshima City, Hiroshima Prefecture, and the conger eel used is Hiroshima’s natural conger eel. Crispy and fragrant on the outside and plump on the inside, each piece is carefully grilled.
https://prcdn.freetls.fastly.net/release_image/151668/1/151668-1-863cfb49cd792e566d9b78a81dbb642d-2500×1667.jpg Eel Wappameshi-Part 1
https://prcdn.freetls.fastly.net/release_image/151668/1/151668-1-2813cb3895791f62e602271050c096a3-2500×1667.jpg Eel Wappa Meshi-Special
https://prcdn.freetls.fastly.net/release_image/151668/1/151668-1-1ade3b8a37c3e83dc26f3404073ecc0d-412×1043.jpg Eel “Kurose’s black eel” is grown slowly over a period of about a year without medication, using underground water in Kurose-cho, Higashihiroshima City, which is known for its sake production. By pumping up and filtering groundwater and circulating it, we are able to grow eel in an environment similar to a natural, clean river, resulting in odor-free eel with a good balance of flavor and fat. The fragrant aroma when grilled will whet your appetite. For many years, eel farming has been considered difficult, but now that the Japanese eel has been designated as an endangered species, Kurose’s black eel can be grown in a healthy and delicious manner, and is expected to help restore the Japanese eel stock. I’m thinking. Conger eel In Hiroshima, wild conger eel has long been a popular catch because of the abundance of small fish and crustaceans that conger eel feed on during the process of raising oysters on oyster rafts. Therefore, since the Meiji period, conger eel rice, which is made by placing grilled conger eel on rice, began to be sold mainly in Miyajima, and today it has become a local gourmet dish in Hiroshima.
https://prcdn.freetls.fastly.net/release_image/151668/1/151668-1-9fb9b65ae760ef1b8692c139aa619a31-2500×1667.jpg Boiled conger eel-Wappameshi-Special “Let’s make food that promotes the health of many people” The origin of KIKOU comes from the name of head chef Mutsuhisa Miyaoka’s master. Inheriting the teachings of my master, I have been providing food with the idea that “Meals are what builds the body.Food should promote health.” With the birth of the new brand KIKOU, we are now able to deliver the special Wappa Meshi that was previously only available in Hiroshima to customers across the country. A key player who brings out the best in ingredients Sauce The “sauce” that brings out the charm of Wappa Meshi is homemade. We use carefully selected ingredients such as soy sauce, mirin, and grains to add flavor. It’s a delicious homemade sauce that goes well with both eel and conger eel because it doesn’t contain any
unnecessary ingredients.
https://prcdn.freetls.fastly.net/release_image/151668/1/151668-1-69e9bc6960119e55cd87a1b6e0b027a4-2976×1984.jpg Homemade sauce Charcoal The charcoal used is white charcoal from Kishu Bincho charcoal. Kishu Binchotan charcoal allows delicate adjustment of firepower from low to high temperatures, and uses the best charcoal to bring out the flavor of the ingredients. White charcoal is known to be particularly hard and dense because it is baked at high
temperatures over several days in traditional charcoal kilns. Smokeless and odorless, the flavor is not compromised, and the even heat power ensures even grilling. The reason why we use white charcoal is that both the eel and grilled conger eel will be crispy on the outside and soft on the inside.
https://prcdn.freetls.fastly.net/release_image/151668/1/151668-1-a2e808db0ddb736e9f66f5c7a41e5dfd-2500×1667.jpg Kishu Bincho charcoal Wappameshi made of wood. Delivering freshly made deliciousness to all over the country KIKOU’s Wappa Meshi uses natural wood Wappa rice. Wappa’s material is Falkatasingon wood, which is said to be the fastest growing material in the world, and because of its fast growth, it absorbs a lot of CO2. In addition, since it is a natural material that returns to the soil when buried, we carefully selected wooden wappa as a container that would be environmentally friendly and make the most of the ingredients.
https://prcdn.freetls.fastly.net/release_image/151668/1/151668-1-b5adf5a70a473c76fedd3da86f3c980b-2976×1984.jpg Tree wappa In addition, eel is one of the difficult ingredients whose taste depends on the freezing method, but KIKOU has introduced the latest technology and is now able to deliver the same taste all over the country. Freshly made Wappameshi is instantly frozen while it is still hot so that it is surrounded by fine cold air of -35℃ or below, which creates uniform ice crystals and maintains its freshness and flavor even after thawing. Masu. Therefore. Even when ordering to order, the rice is fluffy and the ingredients taste freshly prepared thanks to the wooden wappa effect. Specialty product Wappameshi also available In addition to eel and conger eel, we also offer “special product wappameshi” using domestic brand ingredients. Akitsu Octopus Meshi Hiroshima: Made with luxuriously thick and elastic octopus caught in Akitsu Town, Higashihiroshima City. Higashihiroshima City has a rich natural environment with both the sea and mountains, and Akitsu Town owns octopus pots for fishing. The sea in Akitsu has fast currents and the seabed is rocky rather than sandy or muddy, creating an environment where octopuses can grow vigorously. Thanks to this environment, Akitsu octopus is characterized by its firm and elastic flesh. Slowly cooked octopus has a thick, rich flavor and sweetness grown in the Seto Inland Sea.
https://prcdn.freetls.fastly.net/release_image/151668/1/151668-1-d4bcb9c89e653d93d7e8aa73ac5d179b-2500×1667.jpg Akitsu Tako Wappa Meshi Koi chicken wappameshi For the chicken, we use the Hiroshima brand “Higashihiroshima Koi Jidori”. “Higashihiroshima Koi Jidori” is raised in a healthy, spacious environment rich in nature and fed with feed suitable for chicken growth. Jidori (local chicken) is generally associated with a firm and chewy texture, but “Higashihiroshima Koi Jidori” is not too firm and has just the right amount of chewiness, and it has the rich flavor and richness that is unique to local chicken. Wappameshi is known for its deep flavor that spreads as you chew and its high-quality fat.
https://prcdn.freetls.fastly.net/release_image/151668/1/151668-1-c205c2a18131cb47eafeeb356d676213-2500×1667.jpg Koi chicken wappameshi KIKOU Nationwide order https://img.youtube.com/vi/18eblmnj4eg/sddefault.jpg https://www.youtube.com/watch?v=18eblmnj4eg In addition, oysters and local fish will be available depending on the season. Please take this opportunity to order Wappa Meshi from Hiroshima’s new brand – KIKOU.
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https://prcdn.freetls.fastly.net/release_image/151668/1/151668-1-ae91e59ed313df79938e39f93b84f385-1900×1234.jpg Representative Director Mutsuhisa Miyaoka At KIKOU, we inherit the teachings of our masters We offer health-promoting dishes that make use of the best ingredients. From Higashihiroshima to all over Japan and around the world, we do our best to provide delicious food to everyone, including those with allergies and those with religious dietary restrictions.
https://prcdn.freetls.fastly.net/release_image/151668/1/151668-1-289164d5c6be8cee17b410878417992a-851×851.jpg KIKOU Management: MH Co., Ltd. (Head office: 459-17 Shimami, Saijo-cho, Higashihiroshima City, Hiroshima Prefecture, Representative Director: Mutsuhisa Miyaoka) Email kikou8756@gmail.com
