Live scallops are processed into products within just about 30 minutes after arriving at the factory. We use sterilized seawater for disinfection and cleaning, which allows to minimize the liquid which comes out when a scallop is thawed. This ensures the fresh, firm texture typical of live scallops. You can enjoy scallops in various dishes: eat it raw as sashimi or coat them in flour and pan-fry to a savory crisp.
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We process live fresh Ise lobsters, harvested in Katsuura City (Chiba Prefecture), and freeze them quickly to preserve their exceptional freshness. When halved and grilled, lobsters have a rich, savory flavor with a hint of delightful smokiness. Moreover, the head contains a dense, flavorful miso with a rich taste, making it perfect for tasting with soups or sauces. Enjoy the luxurious flavor of Ise lobster through different cooking methods.
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"Souda-bushi," a specialty of Tosashimizu, one of Japan's top producers, is known for its rich aroma and deep umami. This non-oil dressing combines flavorful "Souda-dashi," made from "Souda-bushi," with the refined sweetness of 100% locally grown Konatsu citrus. Its refreshing aroma and vibrant color enhance any dish.
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The "Half Shell Oyster" from Hyogo, is grown in nutrient-rich waters, reaching perfect size in just one year. With strict farming practices and advanced freezing technology, we ensure premium freshness and flavor. Comprehensive safety measures ensure that our oysters are safe to eat raw, with no detection of norovirus since testing began.
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