Sushi from Japan! Making food more global.

We are developing various food-processing technologies. These technologies are used to produce safe and delicious frozen food entrees.
Patented production method of Frozen Sushi　<3784262>.

Increase flavor composition of Sashimi(raw fish).

This technology is used for increasing the flavor and composition of Sashimi(raw fish),thus making it more delicious.

Drip prevention = Removal of free water between the cells of Sashimi(raw fish)

･Prevent fluid "drip away", by using a technique involving the difference of osmotic pressure and then removing the free standing water between the cells. The cell membrane of the fish body is then strengthened, this further prevents damage to the membrane.

Prevent quality deterioration of cooked rice and Sushi rice, thawing frozen cooked rice and frozen Sushi rice at room tenperature.

Normally, cooked rice taste and freshness will start to deteriorate　within 2 hours after being prepared. But, by using our company's freezing technologies, we can prevent any deterioration in taste and　quality in the range of 7~8 hours after being cooked.

If frozen cooked rice is thawed at room temperature, the cooked rice will retain a white wax like substance, covering the grains and will not be suitable for consumption. therefore, thawing must be conducted at high temperature.

Through our research we have developed various technologies and techniques for producing frozen sushi, that retains all of the taste and quality standards, yet is free of any chemical additives and preservatives.