Introducing our company's flyer along with its features! An explanation of low-temperature cooking is also included.
This magazine is the January 2021 issue of our communication magazine. In "Cooking Temperatures Friendly to Ingredients," we explain low-temperature frying techniques for tonkatsu and tempura, as well as low-temperature cooking. We also discuss the conflicts related to hygiene. Additionally, we introduce "Kaga Renkon Chips," made from lotus root grown in Kanazawa, which we slice and fry at our processing facility. We hope you enjoy reading it. 【TOPICS】 ■HI-COOK Tech ・Cooking Temperatures Friendly to Ingredients ■A Journey to HI-COOK ・Kaga Renkon Chips from Kanazawa ■HI-COOK Fryer ■People with Passion *For more details, please refer to the PDF document or feel free to contact us.
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The deliciousness of Japan. It is not just the food for special occasions, but the deliciousness that supports our everyday lives, on sunny days and on days that are not. Familiar flavors and warmth at home, at school, and at convenience stores. Asahi Sōsetsu, based on the technology cultivated over many years, contributes to the manufacturing and development of safe and secure food, while combining technology and ideas with consideration for the environment. From the development and design of food processing and cooking machinery to the construction of production lines, we strive to create machines with "deliciousness" as the central measure.
