Space Food

Salisbury Steak made from Hokkaido Beef and cherry tomatoes

Salisbury Steak made from Hokkaido Beef and cherry tomatoes

About 90 % of the salisbury steak is made of additive-free ingredients produced in Hokkaido. The main ingredient is the beef made in Hokkaido tokachi Shimizu Town. Umami-rich cherry tomatoes are used for both the patty and the sauce with focus on astronauts' health. Good taste lasts up to the last bite.

Stewed Nagoya Cochin chicken with miso sauce

Stewed Nagoya Cochin chicken with miso sauce

The "Nagoya Cochin, simmered in miso" is a side dish containing various ingredients such as chicken of "Nagoya Cochin, Sagami's genuine breed," burdock root and arum root. It is stewed with soup seasoned Haccho-miso, product of Aichi. It can be consumed even without additional cooking. This product has been realized with the help of Sagami Women's University and Ishida Food Creation Co., Ltd..

Pork and Mushroom Curry

Pork and Mushroom Curry

This product is a high-class curry whose flavor was created by chief chef Koga of the French restaurant Chez Inno in Kyobashi, Tokyo. With his professional technique, the texture and umami of Iberian pork and mushroom along with the mellow scent of balsamic sauce tailored this high-class European-style dark-smooth curry sauce.

Fried Chicken (freeze-dry)

Fried Chicken (freeze-dry)

The "Kara-age Kun" (Lawson and Nichirei copyright) is a very familier food in Japan. It is developed freeze drying freez-dried and cut bite-size for good taste in space as same as on the ground. The "Kara-age Kun" (Lawson and Nichirei copyright) bring you good taste and fun in your mouth with biting more and more.

Horse mackerel smoked salt flavor

Horse mackerel smoked salt flavor

Horse mackerel caught off the coast of Kyusyu is seasoned with salt,fish soy and smoking liquid, then dried by the cold wind.
Eating bone contained in this product together helps take a lot of calcium. In addition, this product containes moderate amount of salt to consider health.

Chirimen-Sansho (Sansho Pepper Seasoned Small Dried Sardines)

Chirimen-Sansho (Sansho Pepper Seasoned Small Dried Sardines)

Sansho-pepper-seasoned small dried sardines are called "tsukudani" in Japanese. Japanese dried sardines and sansho-pepper are boiled with light-color soy sauce, sugar and seasoning. This product is characterized by spicy taste and favor of small fish and also contains a lot of calcium.

Grilled Chicken, Soy Sauce Taste

Grilled Chicken, Soy Sauce Taste

Domestically-produced chicken meat is char-grilled and seasoned with a dense sweet sauce. It has the same product grade as the manufacturer's commercialized "Canned Hotei-no-Yakitori." The same food on the ground can be consumed in space.

Grilled Chicken, Yuzu Pepper Taste

Grilled Chicken, Yuzu Pepper Taste

Domestically-produced chicken meat is char-grilled and salt / yuzukosho are used to season the meat for a fresh spicy taste. It has the same product grade as the manufacturer's commercialized "Canned Hotei-no-Yakitori." The same food on the ground can be consumed in space.

Seasoned Dried Seaweed

Seasoned Dried Seaweed

Seasoned dried seaweed full of flavor, using high-quality dried nori (laver) to which soy sauce and mirin (sweet sake for seasoning) are applied. Nori is a traditional Japanese food with good flavor which contains the three major umami components, good-quality protein and minerals.

Canned Mackerel in soy sauce

Canned Mackerel in soy sauce

A canned mackerel developed by students of the Marine Studies department, Fukui Prefectural Wakasa High School. Techniques of Hazard Analysis and Critical Control Point (HACCP) have been applied to the seasoning and canning of fresh mackerel cultivated at Tagarasu, Obama City. This canned soy-sauce seasoned mackerel is a result of the students' twelve years of studies that had been handed over from generation to generation.

Mackerel with miso sauce

Mackerel with miso sauce

This miso-seasoned mackerel is one of the Japanese dish using eatable fish "mackerel" which plentifully contains DHA, EPA and other nutritional substances. The soup has a stronger viscosity than similar products on the market. This prevents the soup from splashing under microgravity. A retort technology is also adopted to preserve the delicious taste of the fish at ambient temperatures.

Sardine with tomato sauce

Sardine with tomato sauce

This tomato-seasoned sardine is one of the Japanese dish using eatable fish "sardine" which plentifully contains DHA, EPA and other nutritional substances. The soup has a stronger viscosity than similar products on the market. This prevents the soup from splashing under microgravity. A retort technology is also adopted to preserve the delicious taste of the fish at ambient temperatures.

Mackerel with teriyaki sauce

Mackerel with teriyaki sauce

This kabayaki or basted grilled saury is one of the Japanese dish using eatable fish "saury" which plentifully contains DHA, EPA and other nutritional substances. The soup has a stronger viscosity than similar products on the market. This prevents the soup from splashing under microgravity. A retort technology is also adopted to preserve the delicious taste of the fish at ambient temperatures.

Chicken curry

Chicken curry

This curry is seasoned to be spicy and strong taste to deal with an altered sense of taste under microgravity in spacecraft.

• Increased amount of turmeric: 1.7 times the amount in the products commercialized
• Increased amount of calcium: 213 mg / 100 kcal
• Soybean isoflavone added
• House Foods Corporation's internal pungency ranking: equivalent to 3 (medium pungency)

Beef curry

Beef curry

This curry is seasoned to be spicy and strong taste to deal with an altered sense of taste under microgravity in spacecraft.

• Increased amount of turmeric: 1.7 times the amount in the products commercialized
• Increased amount of calcium: 213 mg / 100 kcal
• Soybean isoflavone added
• House Foods Corporation's internal pungency ranking: equivalent to 3 (medium pungency)

Pork curry

Pork curry

This curry is seasoned to be spicy and strong taste to deal with an altered sense of taste under microgravity in spacecraft.

• Increased amount of turmeric: 1.7 times the amount in the products commercialized by House Foods Corporation
• Increased amount of calcium: 213 mg / 100 kcal
• Soybean isoflavone added
• House Foods Corporation's internal pungency ranking: equivalent to 3 (medium pungency)