- Versatility By suppressing the "spicyness" through a unique fermentation process, the taste and concept of the base dish itself is not compromised. It can be applied to Japanese, Western, Chinese, meat, fish, eggs, vegetables, dairy products, and all kinds of dishes and ingredients. We are pursuing the original form of seasonings that “brings out the goodness of the ingredients themselves”.

- Innovation Breaking down the stereotype of “mustard = something to put on processed meat” and leading to a whole new dining experience. A visual that makes use of the presence of seeds, and a texture that is bubble wrap. Bringing “innovation” to the standard menu and “rediscovering the joy of food” by stimulating the five senses.

- Numerous award-winning achievements It is a "professional technology crystal" developed by an active aged butcher, sommelier, French chef, and Japanese chef. It has won numerous domestic and international awards, including overall victory at the “Seasoning Championship 2018” sponsored by the Japan Vegetable Sommelier Association and two stars at the “World Taste Award 2019 (Superior Taste Awards)”.