Takeru Suzuki (Salmon Producer)
Salmon raised in the calm currents off the Sanriku Coast are known for their firm flesh, marbled with just the right amount of fat. The clear water in this area prevents the fish from developing an earthy smell. Whether raw or cooked, Sanriku salmon is sure to delight.

Sachie Oyama (Menu Innovation Dept.)
To ensure that our salmon pizza would be easy to eat and taste amazing, we took our time determining the best smoking time and the ideal size and thickness of each salmon slice. The other toppings—such as cherry tomatoes and mayonnaise—are arranged on top of the salmon, a clever trick that prevents the delicate fish from overcooking in the intense heat of the pizza oven.

Koichi Kanai (JA Nagano), Takenori Ochiai (YUKIGUNI MAITAKE CO., LTD)
When growing mushrooms, you first have to select a promising variety from about 1,000 different options. Farmers like myself then spend as long as 20 years perfecting the mushroom’s flavor, texture, aroma, and umami. Since mushrooms are made up of over 90% water, we are very particular about the water we use.

Sachie Oyama (Menu Innovation Dept.)
We found that steaming, followed by freezing, is the best way to bring out the flavors of Shin’etsu mushrooms. We also devised a recipe for soy butter sauce made from Hokkaido butter, carefully balancing the saltiness to ensure that the flavor blends well with the other ingredients.

Keisuke Ishihara (KR BROS. Co. Ltd.)
Growing eggplant requires meticulous care on a daily basis. The plants have many unique needs: they not only require large volumes of water but must also be harvested by no later than 5:00 a.m. to avoid damage from the sun. We do all of this to ensure that our produce is consistent in size and superior in quality—traits that consumers have come to expect from Kumamoto eggplants.

Sachie Oyama (Menu Innovation Dept.)
Deep-frying eggplant is a great way to highlight the vegetable’s natural flavor. The importance of the frying process cannot be overstated, as fried eggplant is better able to absorb the richness and umami of other ingredients such as bacon and cheese—a perfect pairing. It was not easy to procure Japan-grown eggplant and deep-fry it to perfection, but the result is worth it.

Masaki Suga (MEGMILK SNOW BRAND Co., Ltd.)
Cheese is a living organism—the same method can produce a range of flavors depending on the milk and the environment. The cool climate, widespread nature, and clean air of Hokkaido are ideal for dairy farming, so we use 100% raw Hokkaido milk to create creamy Camembert, flavorful Gouda, and mellow Cheddar.

Sachie Oyama (Menu Innovation Dept.)
Three-cheese pizza is best made with white sauce rather than tomato sauce. The three types of cheese on this pizza—and even the sauce—are all made from raw Hokkaido milk, which is known for its incredible flavor. We think that the ingredients complement each other beautifully.