Today, we introduce the unique appeal of “straw grilling.” One of our signature dishes, Straw-Grilled Tuna, uses fresh tuna seared over high-grade straw from Niigata Prefecture. This method creates a crispy outer layer and a melt-in-your-mouth texture inside, bringing out the tuna’s rich umami in perfect harmony with the smoky flavor from the straw. Please experience TAKEDA’s distinctive straw-grilled flavor for yourself.

What is Straw?

October is the rice harvest time. Straw, the dried stalks of harvested rice plants, has been used in traditional Japanese cooking for its strong, quick-burning properties. It produces an intense flame ideal for searing, which infuses ingredients with a unique, earthy aroma that conventional grilling methods can’t replicate.

What is Straw-Grilling?

Straw grilling involves searing food quickly at a high temperature with straw flames, a traditional Japanese method. The intense heat chars the exterior, locking in a juicy interior, while the straw’s natural smoke imparts a distinct flavor that enhances the ingredient’s natural essence.

About the Straw Used at TAKEDA

We use high-quality, specially sourced straw from Niigata Prefecture. Known for its fertile lands and premium rice, Niigata straw has excellent heat and is ideal for culinary use. This unique aroma transforms each dish, creating the signature taste you’ll find only at TAKEDA.

The Secret of Straw-Grilled Flavor: High-Temperature Sealing

Straw grilling’s extreme heat chars the outside of the tuna, adding a distinct aroma while preserving the tender, natural sweetness inside. This rapid heating method emphasizes the quality and freshness of each ingredient, creating a memorable flavor unique to TAKEDA’s fresh offerings.