yellowtail fillet

It is a product that we processed quickly and frozen at domestically produced natural blur at a processing plant where sanitary control was careful.

Plain Boiled Scallop

Our company uses only scallops in Miyagi prefecture. It is only the taste of umami from raw scallops.

Plain Boiled Oyster

Our company uses only oysters in Miyagi prefecture. It is only the taste of umami from raw oysters.

Naked Oyster

Oysters called "sea milk". When you eat a bite, the scent of the sea spreads in your mouth.

Steamed Sea Squirt

The contents are golden color. The scent of the sea which spreads with the mouth makes the water sweet. Exactly Miracle '' HOYA ''

Kyoto-Stye-Miso-Marinated Silver Salmon

It complements the taste of fat fresh fish, is thoroughly pickled in sticky Nishikyo miso, finished up.

Salt-Malt-Marinated Silver Salmon

The taste of fat fish is pickled with salt koji produced in Kyoto and it is refreshing finish.

Japanese-Sake-Cake-Marinated Redfish

This fish is finished pickled with at a taste of sake lees and sweet taste.

Mirin-Marinated Redfish

We eliminated the alcohol content of the seasoning and marined it in the good tasty mirin for 24 hours and finished it.

Frozen Cod Filet

There is a peculiar umami of pale white, high freshness, It has transparency and elasticity. It is a food ingredient with many variation of cooking such as pot,

Miso-Boiled Mackerel

Mackerel was cooked in special sauce miso sauce without chemical seasoning. It can be tasted with an easy cooking method.

Plum-Boiled Sardine

Boil fresh sardines with plum · ginger · special soy sauce. Bones are also soft, you can enjoy authentic boiled fish with simple cooking method.

Ginger-Boiled Saury

Boiled the saury with ginger · special　soy sauce. You can eat deliciously with simple cooking methods.

Lightly-Cooked Saury

Boiled the saury with low salt and slightly sweet sauce. Bones are also soft and gentle taste.

Mirin-Dried Mackerel

I go to Norway, import only high quality mackerel and process it. Soaked in the original "Mirin", thoroughly managed time and temperature, and dried it.

Salt-malt-marinated Mackerel

I go to Norway and import and process only high quality mackerel. It was immersed in "Salt malt", thoroughly managed time and temperature, and dried it.

Freshly Processed Japan Mackerel Marinated in Vinegar

"Kinka Mackerels" captured at the offshore fishery of Kinkasan. Apply seasoned vinegar immediately after capture and freeze.

Freshly Processed Norwegian Mackerel Marinated in Vinegar

I use Norwegian mackerel. It is frozen after soaked in a special seasoning vinegar. Under the guidance of our company president, we are processing at the site.

Salted Mackerel Fillet

I go to Norway and import and process only the highest quality items. Because only salty taste, please enjoy the original taste of mackerel.

Silver Salmon Flakes

I seasoned greasy salmon with salt alone. Please enjoy the original taste of silver salmon.

Silver Salmon (Headless)

Quickly frozen deep-fried silver salmon with internal organs, head removed.

Lightly Cooked Seaweed (Nori)

In order to make full use of the flavor and texture of seaweed, we cooked lightly. A little sweet seasoning goes well with rice.

Frozen Deep-Fried Fish Paste (Satsumaage)

The proportion of fish meat is relatively high, and the soup goes well when used as a stewed dish.

Frozen Deep -Bamboo shaped Fish Paste Cake

The classic usageis to put it in Oden stew or hot pot, while it also goes well withsalad as a 3mm slice and with noodles.

One-Night-Dried Young Cod

I took off the head and belly of the fresh, mottle, scallop young fish landing at Ishinomaki Port, seasoned it and dried it overnight. I made it handmade caref

Gingered Cod Roe

It is hard to collapse even when heated, and it is easy to eat. The more you chew, the more taste spreads. The texture of kelp is also accented.

Baked Spicy Pollack Roe (Karashimentaiko)

Karashimentaiko is one of the noted product in Ishinomaki. Our skilled craftsmen havebeen planning sorting, quality is stable.

Baked Pollack Roe (Tarako)

Tarako is fits in rice,cheese and some dairy products.So, you canuse in a variety of cooking.

Spicy Pollack Roe(Karashimentaiko)

We arecommitted to seasoning for everyone.Our skilled craftsmen havebeen planning sorting, quality is stable.

Pollack Roe (Tarako)

Tarako is fits in rice,cheese and some dairy products.So, you canuse in a variety of cooking.

Spicy Pollack Roe(Karashimentaiko)[premium-grade]

We arecommitted to seasoning for everyone.Our skilled craftsmen havebeen planning sorting, quality is stable.

Pollack Roe (Tarako)[premium-grade]

Tarako is fits in rice,cheese and some dairy products.So, you canuse in a variety of cooking.

SCALLOP LIGAMENT (3S)

Hokkaido Okhotsk Sea scallops in Hokkaido are processed by our company. Weak electric thawing machine · Using the salt of the highest grade of instant ocean to

Rice Bowl Topping: Salmon

Based on Sanriku's mekabu and squid, it becomes seafood bowl ingredients seasoned with white soy sauce that features sweetness. We use salmon as a main ingredie

Rice Bowl Topping: Scallop

Based on Sanriku's mekabu and squid, it becomes seafood bowl ingredients seasoned with white soy sauce that features sweetness. By using Scallop Scallop as a ma

Rice Bowl Topping: Shrimp

Based on Sanriku's mekabu and squid, it becomes seafood bowl ingredients seasoned with white soy sauce that features sweetness. You can use two kinds of shrimp

Sadine Surimi Paste

'' Surimi Paste '' using 100% domestically produced sardines. Sardin has plenty of DHA · EPA · Calcium.

Tsukune (Chicken Meat Loaf) with Cow Tongue

Tsukune is juicy using young chicken breast meat and irony from Iwate Prefecture. Beef tongue used American produced with less smell.

Boiled Kinka Conger Eel　

It uses Ishinomaki's '' conger eel ''. Boiled with special sweet sauce, soft texture.

Grilled Mochikaki

Because it is only salty taste of the sea, you can enjoy the original taste of oysters. By baking, you can enjoy oyster scent more.

Soft-Boiled Mochikaki

A rich flavor that was cooked with soy sauce based sauce "Soft-Boiled Mochikaki". I cooked shallowly to leave the deliciousness of the oysters.

Sasanishiki 1kg Polished rice(Vacuum-packed)

A rich flavor that excites side dishes. It fits very well for sushi.

Hitomebore　1kg　Polished rice(Vacuum-packed)

Stickiness · luster · taste · scent All well-balanced and fits a variety of dishes. It is delicious rice that will broaden the range of cooking.

Strawberry

The colorful "Tochiotome" is sweet and sour. Rich taste and fruit juice are characteristic. It is delicious even if processed into jam or juice.

Tomato

"Lycopene" contained in tomato is considered to be effective for prevention of cancer and arteriosclerosis. Not only taste, health is also drawing attention.

Pesticide-Free Sasanishiki Rice

No pesticides or chemical fertilizers are used. Flavor spreading in the mouth. Taste that increases the umami each time you chew. This is the taste of Japan.

Sembei with Crispy Burns (Soy Sauce Flavor)

This is using pesticide - free Sasanishiki. Soy sauce and mirin are used without additives. Soy sauce rice cracker is fragrant.

Brown Rice Husk Soup (Japanese Style)

world's first! Soup of rice shell.Excellent nutritional balance and low calorie. No preservatives, artificial sweeteners, chemical seasonings are used at all.

Amazake Yoghurt (Plain)

Pesticide-free Sasanishiki white rice is a raw material.It is rich in nutrition, it will prepare the intestinal environment so it is good for health and beauty.

Amazake Yoghurt (Brown Rice)

Sasanishiki without pesticide is raw material. Refreshing acidity. Because it is additive free / alcohol free, you can drink with children.

Mackerel Flake (unsalted)

I made high-fresh domestically produced Mackerel as flakes. It is possible to suggest according to the intended use, such as salt-free, salt-free, salt concent

Mackerel Flake

I made high-fresh domestically produced Mackerel as flakes. It is possible to suggest according to the intended use, such as salt-free, salt-free, salt concent

Frozen scallop with full shell

The scallop with a shell length of 13 cm or more was quickly frozen with a tunnel freezer. It is "SASHIMI grade" which you can eat raw food after thawing.

Frozen scallop meat

I pulled out the scallops from the scalloped scallion from Miyagi prefecture and quick freeze it without breaking the cell. After thawing you can eat as raw fi

Frozen oyster with full shell

Miyagi prefecture quickly frozen summer oysters that entered from stable to stable throughout the year. It is possible to eat raw food after thawing. The size

Japanese sand lance Tsukudani(preserved food boiled in soy)

Beautiful Tsukudani as it is made of fresh Japanese sand lancewhich just is cought from the sea.

Soft-Boiled Oysters

soft texture and mild tastefeel strong taste of oyster. it is useful for nurtrition supply even the without season ofoysters. good for marinades and salad.

Fresh fish box from Ishinomaki

Fresh fishes from Sanriku, the best fishing ground in Japan. We offer seasonal natural fishes such as red snapper, flounder, etc. based on your preference.

Japanese Authentic Salmon Fillet (Trim E)

Low fat salmon from Japan. Healthy and tasty! Supplied as fresh from April to July and frozen from August to March.

Frozen boiled wakame seaweed from Juusan-hama

Brand wakame seaweed from Juusan-hama, one of the best wakame production place in Japan. Farmed in open sea makes wakame wall thickness and crisp texture.

Ｔｅｒｉｙａｋｉ　Ｙｅｌｌｏｗｔａｉｌ

We finish it by carefully immersing it in our original sauce thatcomplements the taste of the material.

Ｋｙｏｔｏ-Ｓｔｙｌｅ-Ｍｉｓｏ-Ｍａｒｉｎａｔｅｄ　Ｙｅｌｌｏｗｔａｉｌ

We finish it by carefully immersing it in our original sauce thatcomplements the taste of the material.

Ｓｏｌｔ-Ｍａｌｔ-Ｍａｒｉｎａｔｅｄ　Ｙｅｌｌｏｗｔａｉｌ

We finish it by carefully immersing it in our original sauce thatcomplements the taste of the material.