Kiyohiro's oshizushi has been loved for many years since its establishment, but in 2022, we made a fresh start and renewed the packaging and ingredients. Of course, we could have continued to use the same ingredients that my mother used, but we also wanted to improve the taste to keep up with the times. We upgraded the ingredients and seasonings, and as we entered the COVID-19 pandemic, we studied everything from the amount of water to the amount of salt every day to develop the best recipe. It is the current product that we made with that much attention to detail.

Rice is selected from local rice varieties with large grains that are suitable for sushi. Asakura rice, one of the best rice producers in Fukuoka Prefecture, is used. The vinegar that determines the taste of the sushi is made from pure rice vinegar, which is crafted using 100% rice grown in Munakata, Fukuoka Prefecture. Munakata is famous as a World Heritage site and an island where gods are said to reside. The vinegar is made using the traditional method of static fermentation, which means that the vinegar is fermented slowly in natural temperatures, resulting in a mild taste. We have created our original seasoning vinegar with thorough attention to make it a more delicious product while retaining the taste of my mother.

Currently, in addition to our main product, saba (mackerel) sushi, we offer a lineup that includes seared saba sushi, seared saba cod roe sushi, salmon sushi, sea bream sushi, seasonal saba sushi, and seared seasonal saba sushi. Actually, about 15 years ago, we invented and sold sushi made with minor grain rice, but customers did not recognize it because they had a strong image of silver rice when they thought of sushi. In recent years, minor grain rice, fermented foods, and high-protein foods have begun to attract attention, so we are now thinking about the next development, such as bringing them back as a new product.