Discover the exquisite flavors of the ocean with Kitaka USA, a premier seafood company based in the pristine coastal region of Hokkaido, Japan, is revolutionizing the way people experience fresh, delectable seafood. With a commitment to providing only the finest quality, our company bridges the gap between the vast ocean and your kitchen table. At Kitaka USA, we firmly believe that the journey from sea to plate should be seamless. Our expert fishermen harvest the bounties of the deep with utmost care, ensuring that every catch maintains its peak freshness and extraordinary flavor. From succulent snappers and salmon to delicate sweet sea scallops, our wide selection of seafood varieties will tantalize your taste buds. Operating out of our state of-the-art facilities, we meticulously process and package each catch to preserve its natural taste and texture.
By employing cutting-edge techniques and embracing sustainable fishing practices, we aim to achieve the perfect balance between environmental responsibility and culinary excellence.What sets Kitaka USA apart is our unwavering commitment to connecting seafood enthusiasts directly with the source. Through our efficient and innovative distribution network, we eliminate unnecessary middlemen, allowing our customers to experience the freshest seafood right at their own tables. From passionate home cooks to world-class chefs, we partner with individuals who share our appreciation for quality and authenticity.
Indulge in the remarkable flavors and supreme freshness that only Kitaka USA can deliver. Whether you are enjoying a cozy family dinner or planning an extravagant seafood feast, our wide range of premium seafood products will elevate your dining experience to new heights. Embark on a culinary journey like no other with Kitaka , and savor the extraordinary taste of the ocean in the comfort of your own home.
KITAKA USA
Ikejime (活け締め)
tradition inspired & science backed - a considered kill
we take pride in supporting fisherman who have practiced a tradition-inspired and scientifically backed way to maintain the highest quality products
What is Ike Jime?
Ike jime is a traditional Japanese method of fish preparation that preserves natural flavor and texture. The fish is quickly paralyzed and drained of blood. When done correctly this allows the flesh to develop a rich umami profile as it ages.
“Ike Jime is a multi-series steps of controls and these steps are designed to mitigate all the effects of biochemical reactions,” says Andrew Tsui, president of the Ike Jime Federation.
The steps he refers to involve quickly disrupting the brain and the spinal cord. Such techniques are said to have developed some 350 years ago, and Japanese chefs have been using this technique ever since. The key to good sushi and sashimi is in aging the fish. Ike jime allows the moisture to evaporate while the enzymes break down, resulting in a concentrated flavor.
Originally developed in Japan, more and more chefs around the world have been taking on the technique and using it to produce the highest quality seafood.
The Science.
The principle is simple: minimizing trauma before, during, and after slaughter improves meat quality. Stress produces lactic acid and cortisol in fish which in turn lowers meat quality. Swiftly disrupting the brain and spinal cord minimizes the stress signals that are sent out. We support those who respect the life of the food we consume. The process is performed quickly, a matter of seconds for expert fish handlers.
Find out more information at the Ike Jime Federation.