Japanese technology leverages the Central region’s squid value

In the morning of April 14, the Department of Industry and Trade of Ha Tinh province organized the launching ceremony to introduce Namaika instant squid product. The launch event also had the present of more than 50 chefs who come from well-known hotels and restaurants in Hanoi, the capital of Vietnam. These chefs are now working at Vietnam Royal Training Centre.

Namaika instant squid product is manufactured in accordance with Japanese technologies and standards. After being checked and screened carefully, fresh squids are processed and undergo strict quality control procedures at Shatico factory which meets the standards of HACCO and ISO 22000.

Accordingly, Namaika instant squid product is processed in an absolutely sterile environment. Workers must be sterilized, wear protective clothing and wade into antiseptic solution before entering the processing zone. Besides, all equipment must be sterilized to ensure food quality and safety.

Speaking at the launch event, Vo Ta Nghia, Deputy Director of Ha Tinh’s Department of Industry and Trade said: “Ha Tinh is given special gifts by Mother Nature. We also have abundant marine resources with a variety of endemic fish species. Among them is Vung Ang squid which has been exported and become a popular product in the Japanese market. Because Ha Tinh sea has ideal salinity squids caught here also have specific flavor and great taste, being seen as the best in the central coastal region of Vietnam. In addition, squid is a kind of seafood of high nutritious value which is rich in protein, iron, calcium, potassium and omega-3 fatty acids that maintain good heart health and reduce the symptoms of rheumatoid arthritis.

Nghia added: “Despite a tremendous impact of the Covid-19 pandemic, Namaika instant squid product has still been exported to Japan by Wineco Vietnam Joint Stock Company and maintained market share in the high-end segment in Japan. Ha Tinh is supporting Wineco to promote the product in the domestic market and step up exports to new foreign markets.”

Currently, Namaika instant squid has four main products including instant cut squid, instant squid head, sushidane instant squid and sugata instant squid which can be eaten right away with rice roll, mustard, pink ginger and seaweed without cooking. Namaika instant squid is produced in accordance with Japan technology and use no preservatives.  With the application of individual quick freezing system (IQF), after undergoing preliminary and deep processing, squids are frozen at -46oC to kill all bacteria. Quick freezing also allows preservation of taste, water, texture and nutritional value in squids. Namaika instant squid can be stored at between -22oC and -18oC for up to 24 months.

Duong Van Hung, Chairman of Vietnam Royal Training Center, a culinary expert and a chef at many Japanese restaurants in Hanoi said: “ Ha Tinh is doing a great job as it is facilitating, supporting and accompanying enterprises in not only expanding international markets but also developing domestic market for this luxury product . With decades of experience in processing sushi I am totally convinced that Namaika instant squid product will win the hearts of Hanoi consumers and it will create a premise for step by step to conquer consumers in other localities across the country.”

Chef Trieu Dat and Chef Duong Van Phuong who are well-known in chef community for their performance of sashimi sets and are working for Vietnam Royal Training Center also directed all praise to Namaika instant squid, a specialty of Ha Tinh. They said: “Currently Vietnamese consumers are more and more fastidious about choosing fresh and raw food products. They tend to choose and eat heathy food that they can trace back to its source. So, with Namaika instant squid  which is manufactured in accordance with Japanese technology and standards, professional chefs like us or housewives in Hanoi will find it easy to enjoy a delicious and nutritious seafood from the Central region.