Fujicco Reveals New Summer Standard 'Tuna Mayo Cold Pasta' Created by Masahiro Kasahara of 'Sanpi-Ryoron'

Fujicco Co., Ltd. (Headquarters: Kobe, President: Shoichi Fukui) will release a new summer standard recipe, 'Tuna Mayo Cold Pasta,' using 'Fujicco (Salted Kelp)' created by Masahiro Kasahara, owner of the Japanese restaurant 'Sanpi-Ryoron' in Ebisu, Tokyo, on product packaging and the official website starting June 1, 2026. Through this cold pasta, which can be easily enjoyed even when appetite decreases due to heat, we propose a new way to enjoy salted kelp. In recent years, 'cold pasta' has gained attention as a refreshing menu item for hot summers. Especially in summer, search volume increases, and tuna-based cold pasta is popular. 'Fujicco (Salted Kelp)' is a versatile ingredient that adds the umami of kelp, soy sauce flavor, and a moderate balance of sweetness and saltiness. It is perfect for those who want to expand their repertoire. Therefore, we asked Masahiro Kasahara to create a new standard cold pasta recipe recommended for summer using 'Fujicco (Salted Kelp).' The umami of the kelp combined with tuna mayo creates a mellow and flavorful cold pasta. Black pepper acts as an accent, and the color of green peppers stimulates the appetite. With the concept of 'Chill, mix, and be surprised by the taste,' anyone can easily enjoy authentic cold pasta without special cooking skills. We will also participate in the 'Heatstroke Prevention Call Project' this summer to provide information on overcoming the hot summer while deliciously supplementing minerals contained in 'Fujicco (Salted Kelp).'