With Nippon ingredients, supporting Japan's producers.

Manabu Noguchi (Field mustard producer)
Field mustard is known for its mildly bitter buds and sweet stems. Its delicate aroma and soft texture accentuate the flavor of the other ingredients. To ensure quality, it is grown in soil that has been conditioned for about five months.

Sachie Oyama (Menu Innovation Dept.)
Pairing Kurobuta pork with field mustard from Chiba brings out the uniquely sweet flavor of the marbled fat. The slight bitterness of the field mustard only accentuates the tenderness of the meat.

Takayuki Sato (Kurobuta pig farmer)
This lean pork is finely textured and tender, satisfying with every bite. The farmer adds sweet potatoes to the pigs’ diet for a high fat content that enhances the meat’s rich umami.

Sachie Oyama (Menu Innovation Dept.)
Through trial and error, our artisans determined that char-grilling is the best way to prepare Kurobuta pork for pizza due to the fat’s low melting point. This method results in an irresistible charcoal aroma.

Kazushi Morotsuki (Sakura shrimp fisherman)
Domino’s sakura shrimp are caught exclusively during the spring fishing season. Large for this kind of shrimp, they have a color and luster that only sun-drying can produce. Fishermen haul out the shrimp by suction hose instead of a net to prevent bruising.

Sachie Oyama (Menu Innovation Dept.)
Sakura shrimp from Suruga Bay are infused into a white sauce for an umami-rich topping. Baking the beautiful sauce—as pink as the cherry blossoms that announce the arrival of spring—brings out its complex flavors.

Yasuhiro Matsumori (Whitebait fisherman of the Seto Inland Sea)
The unique flavor of Seto Inland Sea whitebait comes from a diet of plankton, which are abundant in this area where various ocean currents flow. Boiling the whitebait in salted water yields a delicate flavor that highlights its exceptional quality, so we also select our salt and water with utmost care.

Sachie Oyama (Menu Innovation Dept.)
Placing the whitebait under the cheese protects the fish from heat and preserves its texture. The seasoning is kept simple to let the whitebait’s sweetness and umami shine through.