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Made in pure Japan
No additives
Original manufacturing method that applies fermentation technology
Natural Petfood Brand
spring summer autumn winter
Thanks to your support, the dog food we started making for our sickly beloved dog has now reached its 10th year.
A long time ago, people and animals shared seasonal ingredients.
Brown rice (Tsugaru romance)
Is there anyone who thinks that "rice is not necessary for dogs and cats"?
Rice is a very digestible grain .
Therefore, it is easy to digest not only for us humans but also for those with short intestines, and it can efficiently absorb plant vitamins and minerals.
Due to its digestibility, "rice" is often used as a source of carbohydrates in the diet when things go wrong.
Recently, the number of pet foods that have been touted as "grain-free" has increased, but this was developed due to problems such as wheat and corn among grains and the increase in individuals showing allergies. there is.
It is a special existence in Europe and the United States where a lot of high quality rice cannot be cultivated due to differences in climate and soil.
Therefore, in Japan, where there is abundant delicious rice, there is no choice not to use it.
"Spring, summer, autumn and winter" has a cool climate with abundant nature, so it grew up in an environment with less pest damage. "From Aomori Prefecture
100% "Tsugaru Romance" is used.
Also, please be assured that we have adopted an appropriate manufacturing method to solve the generally-known "poor digestion" of brown rice.
Apple
It is said that "one apple a day without a doctor" is an old English saying, but the health benefits of apples are being studied all over the world. Rich in potassium and vitamin C is true for all fruits.
The characteristic of apples is probably the presence of apple pectin and polyphenols .
Apple pectin is a water-soluble dietary fiber .
Also, when apples are cut and left as they are, the discoloration is due to the action of polyphenols that try to suppress oxidation.
In Aomori Prefecture, there are about 40 types , from early-maturing species harvested in midsummer to the most popular Fuji . The varieties change with the seasons, but they are familiar throughout the year.
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Nagaimo
It is an ingredient that has been used as a nourishing tonic since ancient times.
In addition to the starch digestive enzyme diastase and vitamins and minerals, recent research has shown that Dioscholine A is a vital power.
The secrets of long-term power are being elucidated one after another, such as the amino acid tryptophan , which is essential for the function of the neurotransmitter serotonin, choline , which is necessary for the composition of the brain and cell membranes , and the branched- chain amino acid valine , which is necessary for liver and muscle formation .
Branched-chain amino acids, in particular, increase the activity of other amino acids, so they are important ingredients every day when a protein-rich diet is required.
Burdock
It is an ingredient that has been popular for a long time, such as simmered dishes, pickles, and kinpira.
In the West, it is called "birdock" and is often used as a traditional herb .
It also contains inulin, which is attracting attention as a prebiotic .
Scallops
In medicinal food, the properties of foodstuffs are divided into five categories: "heat", "warm", "flatness", "coolness", and "coldness".
Eat "heat" and "warm" ingredients when your body is cold, and "cool" when you want to get rid of your body heat.
The idea is to take "cold" foods to improve the symptoms. Ingredients that do not have any attributes are called "flatness", which is a very gentle ingredient that can be used in many situations by people of various constitutions.
Scallops , along with rice and long scallops, are "flat" ingredients .
Also in seafood, taurine content ※ 1 is a top-class. Beef and pork are also rich in amino acids, but only a little taurine.
Aspartic acid, which boosts energy metabolism and helps carry minerals throughout the body
In addition to glycine, which accounts for 1/3 of the collagen composition, it is rich in amino acids such as succinic acid, glutamic acid, inosinic acid, and alanine, which are also umami ingredients.
It also contains 2.7 mg of zinc (in 100 g) * 2, so it is an ingredient that you want to constantly replenish little by little every day.
* 1 Varies depending on the season. About 1000 mg in 100 g in winter
* 2 Standard Tables of Food Composition in Japan 2015 (7th edition)
Natto
Soybeans are rich in high-quality protein, as they are called "field meat".
By fermenting it, soybean protein is broken down into amino acids, and lipids are also digestible.
In addition , natto power is a food that you definitely want to incorporate, including the enzyme nattokinase produced by natto bacteria .
In the past, natto was often eaten when dysentery and cholera were prevalent, but it is said that this was related to the action of dipicolinic acid contained in natto bacteria .
In spring, summer, autumn and winter, we will follow the traditional method of fermenting soybeans from Aomori prefecture using only natto bacteria.
Aomori Natto Kakuta Takeda I'm using natto.
Of course, no additives are used to promote fermentation. We are particular about the drying temperature so that we can maximize the power of natto.
◎ 2017 August 29, TBS series with "do not know the world of Matsuko" Hkiwari-natto of Kakuta Takeda was introduced!
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