Watanabe Shokuhin: cultivating mountain caviar
Tonburi seeds. Source: Food in Japan
Watanabe Shokuhin is a Japanese company specializing in the production of tonburi, a traditional food also known as “mountain caviar” due to its appearance similar to fish roe. Based in the town of Hinai, in Akita prefecture, the company perpetuates ancestral know-how by growing and processing kochia scoparia, the plant from which tonburi is derived.
The history of tonburi in Japan dates back to the Heian period, after its introduction from China. Since then, tonburi cultivation has grown considerably, and is even mentioned in the Complete Book of Agriculture dating from the Edo period. Traditionally eaten for its nutritional qualities, tonburi is valued for its high fiber and antioxidant content, making it a popular ingredient in modern Japanese cuisine.
It is often used as a refined garnish in kaiseki cuisine, incorporated into salads or combined with tofu or fish dishes to give a crunchy texture.
In addition to supplying the local market, Watanabe Shokuhin also exports its products to other regions of Japan and internationally, helping to promote Akita's culinary culture. The company actively participates in gastronomic events and works with renowned chefs to introduce tonburi to the public.
Watanabe Shokuhin is also involved in sustainable development initiatives, implementing environmentally friendly farming practices and supporting the local economy. The company is also committed to passing on its know-how to future generations, thus ensuring the continuity of this unique culinary tradition.
