Details
Meiho Tomato Ketchup is made by hand, one bottle at a time, by Meiho Ladies, a company run by the women of Meiho in Gujo, Gifu Prefecture. It began when locals decided that misshapen tomatoes unfit for market were too good to waste. After appearing on Japanese TV food programmes it became so popular that production could barely keep up, and today it sits alongside Meiho Ham as one of the area's best-known local specialities.
It is made from fully ripe tomatoes grown in Gifu, where warm days and cool nights develop their flavour. The hand-washed tomatoes are sieved, then simmered in large pots and stirred by hand until reduced by about half. No preservatives or colourings are used. The result is rich yet fresh-tasting, with a smooth, light texture.
How to enjoy:
Use it in Japanese "yoshoku" favourites such as omurice (omelette rice), spaghetti Napolitan or as a sauce for hamburg steak. Served simply with chips, its deep tomato flavour really shines. It is also lovely on cheese on toast. Once opened, keep refrigerated (below 10°C).
