The manufacturer of this product, Moriya, lost its head office and factory in the tsunami caused by the Great East Japan Earthquake in 2011, but has since made a fresh start. The company has invested in the latest equipment and has developed a unique technology to tenderize the bones by cooking at high temperature and pressure. For mackerel seasoned in miso, they carefully select ingredients with a high fat content. It is cooked in a unique way that allows the bones to be eaten, and seasoned with a rich and deep additive-free seasoning liquid, making it the perfect side dish for rice.