Refresh your rainy season! Kanesada unveils 'Refreshing Fish Paste Recipe' series on official Instagram

Kanesada Co., Ltd. (Headquarters: Miyoshi, Aichi; Chairman: Kunio Matsubara), a manufacturer of fish paste products, has announced that it will begin releasing a series of 'Refreshing Fish Paste Recipes' on its official Instagram starting June 4, 2026, to help bring cheer to the rainy season. In 2026, with the newly introduced term 'severe heat' (kokusho) highlighting concerns, vigilance against heat is higher than ever. The rainy season is expected to bring high temperatures and humidity, making it a season where people often feel a loss of appetite and low spirits. Kanesada is introducing 'Refreshing Fish Paste Recipes' to help people spend the rainy season with more cheer. Starting June 4, 2026, these recipes will be released sequentially on Kanesada's official Instagram. The recipes feature two main products: 'Kajirikko Red Ginger' and 'Otsumami Chikuwa with Green Onion Salt.' By leveraging the refreshing flavor of red ginger and the tangy taste of green onion salt, the recipes provide easy-to-eat options during this period of heat and humidity. By adding a simple step to ready-to-eat fish paste products, these recipes aim to brighten the dining experience. Through these accessible recipes, Kanesada aims to propose new ways to enjoy food during the rainy season. ■ Kajirikko Red Ginger - Specification: 6 pieces per pack - Retail Channel: Nationwide retail stores - Recommended Retail Price: 178 yen (excl. tax) / 193 yen (incl. tax) ■ Otsumami Chikuwa with Green Onion Salt - Specification: 4 pieces per pack - Retail Channel: Nationwide retail stores - Recommended Retail Price: 218 yen (excl. tax) / 236 yen (incl. tax) *Kanesada products are also available via the official EC site: https://kanesada.base.shop/ ■ Released June 4 (Thu) 'Negi-shio Chikuwa and Cucumber Lemon Salad' A refreshing dish combining 'Otsumami Chikuwa with Green Onion Salt,' cucumber, and lemon. The combination of onion salt umami, refreshing lemon acidity, and the crisp texture of cucumber makes it an easy dish for humid days. ■ Scheduled for June 11 (Thu) 'Negi-shio Chikuwa Lemon Yakisoba' A refreshing lemon yakisoba using 'Otsumami Chikuwa with Green Onion Salt.' The pairing of onion salt umami and lemon acidity is perfect, making it a great choice for lunch or weekend meals even in hot weather. ■ Scheduled for June 18 (Thu) 'Kajirikko Rice Ball' A vibrant rice ball mixed with 'Kajirikko Red Ginger.' The refreshing flavor and mild acidity of the red ginger pair perfectly with rice, offering a refreshing taste. ■ Scheduled for June 24 (Wed) 'Kajirikko and Cabbage Salted Kelp Salad' A light salad mixing 'Kajirikko Red Ginger,' cabbage, and salted kelp. The umami from the kelp and the refreshing ginger flavor blend well with the cabbage. ■ Scheduled for June 25 (Thu) 'Deep-fried Kajirikko in Broth' A unique variation of 'Kajirikko Red Ginger' prepared as 'agedashi' (deep-fried in broth). It harmonizes the refreshing ginger flavor with gentle dashi umami.