Corporate
Profile

At our head office in Nagasaki Prefecture, we took over a Sekisui Kasai affiliated business office and established our company in 1996, and started a packaging material sales business. In 2002, our Moji Office in Kitakyushu City, Fukuoka Prefecture started manufacturing and selling pressed sushi, and purchasing and selling (including trading) marine products and processed products, and we have focused on these three businesses ever since. In 2008, we developed frozen sushi made with proton freezers, and started supplying sushi to co-ops nationwide. This is now our core business. In 2020, we developed tray-sealed rod-shaped pressed sushi, achieving quality improvement, as well as a more hygienic manufacturing method. The distinguishing feature of our company is our ability to respond to the needs of our customers by supporting small-lot, high-variety manufacturing, leveraging the advantages of handmade products. In recent years, we have received requests for OEM sushi from manufacturers who handle products that serve as ingredients, as well as requests from the government to develop frozen sushi using locally made ingredients and local traditional pressed sushi, and we feel that this is a promising field for the future.

We tell customers about the three characteristics of tray sealed molding.
◆ Feature 1: Sushi production, specialized in frozen products
“Proton Freezing” enables us to do cryopreservation while keeping quality.
◆ Feature 2: Quality improvement by sealed tray molding
Even with pressed sushi, the rice definitely tastes better if it is not pressed, so we keep pressure to a minimum.
With our unique manufacturing method, there is no need to touch hands or equipment after filling raw materials, so the hygiene and quality have been dramatically improved over conventional products.
◆ Feature 3: Easy defrosting methods
The frozen products can be defrosted in a variety of ways such as microwave thawing, styrol condensor thawing, running water thawing, hot water thawing, and natural thawing, according to the customer’s environment. This makes it possible for us to meet a wide range of needs, from small consumption to mass consumption.
For the problem of waxy rice, which is a risk with frozen sushi, we consider and propose more optimal conditions, from the rice variety to rice cooking, storage, and thawing.