Since our founding in 1922, we have specialized in making the Japanese traditional dish tsukuda-ni (fish boiled in soy sauce) in Toyohashi City of Aichi Prefecture in Japan, a city blessed with an abundance of produce from both land and sea as well as fresh.
We use freshest raw fish for our products, processing them with a special technique. We bring out the delicious taste of the ingredients themselves and finish products with the ultimate seasoning method.

The high quality of our products is proved by our accomplishments at the Monde Selection international food competition. Our Iwashi Kanro-ni (Stewed Sardine) and Sanma Kabayaki (Broiled Pacific Saury) have received more than Gold Medals for five consecutive years, from 2005 to 2009. Also, Ayu Kanro-ni (Stewed Sweetfish) has recieved a Grand Gold Medal in 2010.

The management system is based on two standards: ISO 9001 and ISO 22000 which we were the first company in Japan to obtain accreditation, and we produce a high-quality product that you can enjoy with confidence.