marine products and processedmarine products
P78 Aomori Gyorui Co., Ltd.
Fresh Fish in Box
Umamushi Steamed Scallops L
P81 Ajinokakunoya CO., LTD.
Boiled Scallops 1 kg
Ajiwai Mackerel Boiled
Grilled Scallop 1 kg
P85 Ofﬁce Benkei Co., Ltd.
Hachinohemae Okisaba, Frozen Mackerel
Senrei Shime Ginsaba (Vinegared Mackerel)
P88 Shijimichan Honpo Co., Ltd.
Yamato Shijimi Pure Extract Kansuke (200tablets)
Aomori Scallop Ramen (2 servings)
SHIJIMI Clam Chowder
P92 Seiho Shoji Co., Ltd.
Maruju Umamushi Baby Scallop
Daiei Frozen Adductor Muscle (in gift box)
Daiei Frozen Adductor Muscle with Eggs
P96 Takewa Suisan Co., Ltd.
Mackerel Jerky
Vinegared Mackerel Vacuum Deep-Squeezed
from Aomori
Vinegared Mackerel with Kelp Vacuum DeepSqueezed from Aomori
P100 Tamukai Syoten LLC
Boiled North Pacific Spiny Dogfish Fins inRetort Pack
Tsugaru Strait North Pacific Spiny Dogfish
Fillet IQF
Boiled Shark Round SliceP104 Chusui Aomori Chuo Suisan Co., Ltd.
Scallop Steamed in Sake
Frozen Scallop Abductor Muscle
Aomori Salmon Trim E
P108 TSK Trading Co., Ltd.
Frozen scallops
Half shell scallops
Boiled scallops
P112 DE-MER CO., LTD
Additive-free pickled mackerel
Pickled and cut mackerel ﬂavored with yuzu
Smoked and sliced mackerel
P116 Haketa Suisan Co., Ltd.
Frozen baby scallops
Frozen scallops
Frozen half shell scallops (9-10 cm)

P120 Hachinohe Juzenbussan Ltd.
Boiled scallops
Boiled scallops (wasabi)
Spicy boiled scallops
P124 Food Advance Inc.
IQF sardines (80-100 g)
Blanched sea urchin
Squid noodles
P128 Maruishi Numata Shoten Inc.
Grilled chikuwa
Additive-free grilled chikuwa
Satsuma-age for professional use
P132 Marunushi Co., Ltd.
Dried overnight Hachinohe Gin Saba (brandmackerel)
Pickled Hachinohe Gin Saba (brand mackerel)
38 CAN BAR (canned Hachinohe mackerel):Salt of the Tsugaru Straits
P136 Yamajin Co., Ltd.
Breaded scallops
Yamajin boiled scallops
P139 Yamamoto Foods Co.,Ltd.
NEBUTAZUKE 50 g × 2
Herring roe pickled in soy source 100 g(enriched with broth)P142 Yamayo Co,.Ltd.
Squid sashimi Matsumaezuke (stand-up pouch)
Salad of 3 types of veggies and mackerel
Pickled large mackerel

■ Company`s profile

Aomori Gyorui Co., Ltd.

Company`s Name

9,022 million yen

Annual Sales
Name ofRepresentative

50

Numbers of Employees

Yoshiharu WAKAI
Aomori Prefecture boasts the largest consumption
seafood in Japan. We flexibly incorporate broad
perspectives, expertise, and new ideas to meet

Messages toPurchasers

写真diversifying lifestyles and changing consumer needs. We
make efforts to supply safe and secure seafood to yourtable and make your dietary life richer.

marine products andprocessed marine products

http://www.aogyorui.co.jp

Website AddressCompany`s
Address〒

Factory`s
Address〒

1-1 Oroshimachi, Aomori, Aomori

030-0185

Name of the Person
in Charge

Shohei HAYASHI

E-mail Addresss-hayashi@aogyorui.co.jp

Phone Number+81-17-728-1234

Fax Number+81-17-728-1282■ Selling Points of the production process

Export destinations are as follows. We observe regulations in each country.
Hong Kong, Taiwan, Singapore, China, Thailand, the USA

Pictures■ Information of Quality Assurance
Inspection of Products

Yes

No

Prodction Process
Hygine Management

Employees
Facilities andEquipments
The Contact Points

Emergency Response
Documentation

78

The person in charge

Phone number

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of ProductFresh Fish in Box

JAN Code
Use by date1 caseLead Time

3-4 days

Size/Inner Length(cm) × Width(cm) × Height (cm) Inner Capacity
Capacity
5-15kgPacking

size/GrossweightFOB

Normal Tempreture
Refrigeratino
FrozenStyrofoamMaterials

VolumeLength(cm) × Width(cm) × Height (cm)1.0
Weight（kg)

5-15kg
CIF

Reference Price

Prices arevalid before
Price inJapanesemarketCertifications
Products/System
Ingredients and Additives

The Place of Origin

Product Characteristics

Nutritional Factsmarine products andprocessed marine products

Minimum Unitsof Delivery

Storage Condition

StyrofoamMaterials

Package

Ingredient Amount（Eg. X calories/100g）

Use Scenes（Usage ・Recipes）

We pack and ship a variety of fresh fish from Aomori Prefecture(Hokkaido, Tohoku, cultured fish of Japan, etc.).
We may not be able to meet your requests in case of bad

For Japanese-style bars, restaurants, etc.

weather.
Price and size vary depending on the content.

■Product Picture

Allergen（Specific Raw Materials）

79

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of ProductUmamushi Steamed Scallops L

JAN Code

Materials

marine products andprocessed marine products

Use by date

1 year and 5 months

Minimum Unitsof Delivery

1 casePackage

Packing

Lead Time

Storage Condition

Size/Inner
Capacity

Length(cm) × Width(cm) × Height (cm)

3.0

1kg

Materials

Volume10.0

size/GrossweightLength(cm) × Width(cm) × Height (cm)FOB

Normal Tempreture
Refrigeratino
Frozen

33.0

24.0

25.5
CIF

Reference Price

35.0

30.5

Weight（kg)10.0Prices arevalid before
Price inJapanesemarketCertifications
Products/System
Ingredients and Additives
Scallop

The Place of Origin
Aomori Prefecture

Product Characteristics

Nutritional Facts

Ingredient Amount（Eg. X calories/100g）

Calories

100 kcalProtein

17.6ｇ

Fat

1.9ｇ

Carbohydrate

1.9ｇ

Sodium chloride equivalent

0.6 mgUse Scenes（Usage ・Recipes）

Mutsu Bay is rich in phytoplankton, which feeds fish, as pure watercontaining a lot of nutrients flows from deep beech forests in the Hakkoda
Mountains and Shirakami mountains. In this rich natural environment,
fishermen carefully grow scallops. The scallops taste sweet unlike other

Grill with butter, salad topping, etc.

scallops. Just thaw and it’s ready to serve. Enjoy as it is or grill with butteror put some on salads as a topping.

■Product Picture

Allergen（Specific Raw Materials）

80

Inner Capacity

■ Company`s profile

Ajinokakunoya CO., LTD.

Company`s Name

1.8 billion yen

Annual Sales
Name ofRepresentative

62

Numbers of Employees

Kazuo NODA
We were founded in 1981 as a seafood processing company in
Hachinohe, one of the leading fisheries cities in Japan. One of our major
products is “Ganso Ichigo-ni” clear soup of sea urchin and abalone. Our
popular products include snow crab, which has been supplied to high-Messages toPurchasers

写真class sushi restaurants for a long time, and Hachinohe’s specialty squidand mackerel, and scallops from Mutsu Bay, Aomori Prefecture. Fromraw materials to final products, we focus on improving the flavor andquality of our products.

Company`s
Address〒

Factory`s
Address〒

92 Mishimashita, Shiroganemachi, Hachinohe, Aomori

031-0822

Name of the Person
in Charge

E-mail Address+81-178-34-2444

Phone Number+81-178-33-0395

Fax Number■ Selling Points of the production process

marine products andprocessed marine products

http://www.kakunoya.co.jp/

Website Address

Pictures

写真

写真

写真

Boiling

Removing guts of scallops

Packaging■ Information of Quality Assurance
Inspection of Products

Yes

No

Prodction Process

Hygine Management

Employees

Bacterial tests (common living bacteria, E. coli group, Staphylococcus aureus, Salmonella, Cereus),
sensory tests, preservation tests
Management in compliance with HACCP standards certified by the Japan Fisheries Association
Inspection of foreign matters, weight checker and product temperature of grilling machine, producttemperature after freezing, metal detection, X-ray inspection

Frequently attend seminars and lectures to increase expertise.
Regular health checkups and stool tests (once a month), check health conditions before entering theroom, and bacteria tests of hands and fingers
Regular maintenance of machines and equipment and ask for the support from machine

Facilities andEquipments

manufacturers.
Security cameras, lock management, SECOM, insect repellent rat control (outsourced to external
contractors)

The Contact Points

The person in charge

Phone number+81-178-34-2224

Emergency Response
Documentation

Manual on recall, emergency response manual (power outage, disaster), PL insurance

81FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of Product

Boiled Scallops 1 kg

JAN CodeーUse by date

Keep frozen at -18℃ or lower/3
years from the production datemarine products andprocessed marine products

Minimum Unitsof Delivery

１０ｃ/ｓ

Lead Time

5 daysStorage Condition

Package

Materials

Vacuum package

Size/Inner
Capacity

Length(cm) × Width(cm) × Height (cm)size/Grossweight2.8

1000.0Volume10

Length(cm) × Width(cm) × Height (cm)

30.5
CIF

Reference
Price

Certifications
Products/System

23.0

CartonMaterials

Packing

FOB

Normal Tempreture
Refrigeratino
Frozen

34.5

43.5

19.0

Weight（kg)10.5

Prices arevalid before
Price in Japanesemarket3,456YEN

HACCP certified

Ingredients and Additives

The Place of Origin
Mutsu Bay, Aomori

ScallopPrefecture

Salt

Nutritional Facts

Ingredient Amount（Eg. X calories/100g）

Calories

86 kal / 100g

Protein

16.9 g / 100g

Fat

0.6 g / 100g

Carbohydrate

3.2 g / 100g

Sodium chloride equivalent

1.2 g / 100g

Use Scenes（Usage ・Recipes）

Product Characteristics
After landing, scallops are transported to our factory on the same day andAdd some to salad to enjoy theboiled in our original method to preserve umami. By quickly freezing,texture and flavor. It tastes also goodumami is retained and the amount of drip at the time of thawing is reduced. when you put some when boiling rice
In general, mass producers steam scallop, but we stick to the boilingand stir-fry with butter and soy sauce.

process and quick freezing. By quickly freezing the scallop, we can supply

When heated too long, the meatboiled scallop with umami of the highest season throughout the year.

becomes firm and the resilient texture
may be reduced.

■Product Picture

Allergen（Specific Raw Materials）

82

Inner Capacity

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of ProductAjiwai Mackerel Boiled
4981009

JAN Code

1010893 years

Minimum Unitsof Delivery

2ｃ/s

Lead Time

1 day

Storage Condition

PackageSize/Inner
Capacity

Length(cm) × Width(cm) × Height (cm) Inner Capacity

8.5
CartonMaterials

Packing

size/Grossweight

34.5

200.0

Volume

24

27.5

11.0

ー

Prices arevalid before

CIF

Reference Price

Certifications
Products/System

5.1

Length(cm) × Width(cm) × Height (cm) Inner Capacity

FOB

Normal Tempreture
Refrigeratino
FrozenPrice inJapanesemarket453YENHACCP certified
The Place ofOriginIngredients and Additives

Hachinohe, Aomori

MackerelCannedPrefecture

Salt

Ingredient Amount（Eg. X calories/100g）

Nutritional Facts
Calories

375 kal / 150g

Protein27.9 g / 150g

Fat

29.3 g / 150g

Carbohydrate

0 g / 150g

Sodium

420 mg / 150g

Sodium chloride equivalent

Product Characteristics
Off the coast of Hachinohe, on the latitude 40 degrees north, mackerel

marine products andprocessed marine products

Use by dateMaterials

1.1g / 150g

Use Scenes（Usage ・Recipes）
Enjoy it as a side dish. Simply

become fattest in a year from the end of summer to autumn. Our “Ajiwai seasoned with salt, it can be used
Mackerel” series uses mackerel caught in season off the coast ofas an ingredient of cooking.

Hachinohe. After carefully processing mackerel at a factory close to
Hachinohe Port, skilled workers carefully pack each can while fresh.
Thanks to the process, the mackerel meat looks beautiful when the can isopened.

■Product Picture

Allergen（Specific Raw Materials）
Mackerel

83

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of Product

Grilled Scallop 1 kg

JAN Code
Use by dateMaterials

Keep frozen at -18℃ or lower/1 year
from the production datemarine products andprocessed marine products

Minimum Unitsof Delivery

3ｃ/ｓ

Lead Time

3 daysStorage Condition

PackageSize/Inner Length(cm) × Width(cm) × Height (cm) Inner Capacity
Capacity
1㎏

StyrofoamMaterials

Packing

CIF

Reference Price

Certifications
Products/System

Volumesize/Gross Length(cm) × Width(cm) × Height (cm)weight
50.5
31.5
16.0

FOB

Normal Tempreture
Refrigeratino
Frozen

Plastic bag

Weight（kg)5.5Prices arevalid before
Price inJapanesemarketHACCP certified

Ingredients and Additives

The Place of Origin
Mutsu Bay, Aomori

ScallopPrefecture

Soy sauce (Containing wheat and soybean)
Sugar/Seasoning (amino acid, etc.)
Caramel color
Thickener
Acidulant

Nutritional Facts

Ingredient Amount（Eg. X calories/100g）

Calories

132 kal / 100g

Protein17.1 g / 100g
0.7 g / 100g
14.3 g / 100g
2.0 g / 100g

Fat
Carbohydrate
Sodium chloride equivalent

Use Scenes（Usage ・Recipes）

Product Characteristics

For this product we use scallop from Mutsu Bay, Aomori Prefecture, one of It tastes good without cooking. It
the leading scallop farming beds in Japan, from May to July. This producttastes also good when you put some

was first launched more than 30 years ago. The scallop is soaked in ourwhen boiling rice or making kaki-

original sauce and grilled. It has a soft texture and savory smell.

age.

■Product Picture

Allergen（Specific Raw Materials）
Wheat, soybean

84

5

■ Company`s profile

Office Benkei Co., Ltd.

Company`s NameFY 2019: 836 million yen

Annual Sales
Name ofRepresentative

87

Numbers of Employees

Mitsuyuki YOKOSAWA
Located in Hachinohe City, Aomori Prefecture, we manufacture and sell fresh and processed seafood withthe motto “to deliver Hachinohe's seafood all over the country maintaining freshness”. Our processing
plant is located next to the fishing port and Hachinohe Fish Market, so seafood landed is transported to

Messages toPurchasers

写真the facility quickly, and immediately frozen and processed. The site is fully equipped, including a sorting
factory, quick-freezing warehouse, refrigeration warehouse, and our own fishery processing plant. We
accept large orders from chain stores and processing companies, but also orders of small lot or small
quantities from individual stores.

http://www.benkeimaru-suisan.com/

Company`s
Address〒

031-0841

10-2 Hinodecho, Samemachi, Hachinohe, Aomori

Factory`s
Address〒

031-0841

5-1 Hinodecho, Samemachi, Hachinohe, Aomori

Name of the Person
in Charge

Matsuhashi

E

Phone Number+81-178-51-8611

F

-

m

a

A

i

l

office@benkei-h.com

X+81-178-51-8612

marine products andprocessed marine products

Website Address■ Selling Points of the production process< Vinegared silver mackerel production process>Accept ingredients → thawing → processing of the ingredients→ cleaning→removing bones→
salting→ dipping in seasoning liquid→ draining → peeling →molding→ vacuum packaging→metal detection→ X-ray inspection→ freezing → packing → frozen storage

Pictures

写真

写真

写真

Primary processing room in the processing plant

Sanitary room in the processing plant

X-ray inspection and metal detector■ Information of Quality Assurance
Inspection of Products

Yes

No

Prodction Process
Hygine Management

Common living bacteria, E. coli group, E. coli, Staphylococcus aureus, Listeria

Temperature recording, SSOP management, CCP management

Employees

SSOP management (employee health management, periodic stool inspection)

Facilities andEquipments

SSOP management (hygiene daily report), maintenance and inspection of equipment, etc.

The Contact Points
Emergency Response
Documentation

The person in charge

Yokosawa

Phone number+81-178-51-8611

Voluntary inspection in the inspection room of products and water used,acquisition of MSDS/SDS/product standards for purchased products, PL insurance

85

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of ProductHachinohemae Okisaba, Frozen Mackerel

JAN Code

Materials

PackageUse by date

2 years from production

marine products andprocessed marine products

Minimum Unitsof Delivery

Size/Inner
CapacityPE
Length(cm) × Width(cm) × Height (cm)DB

Materials

Packing

Lead Time

7 daysRefrigerated

Room
Storage Condition

Frozenminus 18℃ or lower

size/GrossweightInner Capacity

VolumeLength(cm) × Width(cm) × Height (cm)

32.5

FOB

CIF

Reference Price

52.5

10.5

Weight（kg)10.0Prices arevalid before
Price inJapanesemarketHACCP Certified to U.S. by Japan Fisheries Association

Certifications
Products/System

Countries in which facility registration certified (including Head Office address/
To the U.S., Vietnam, China, Ukraine, Nigeria, Saudi Arabia)

Ingredients and Additives
Mackerel

The Place of Origin

Ingredient Amount（Eg. X calories/100g）

Nutritional Facts

Aomori Prefecture,

Product Characteristics

Use Scenes（Usage ・Recipes）

We handle all manufacturing processes in-house, from acceptanceof raw materials to freezing. Since our plant is located within

This product can be used in a wide range of use, such as

walking distance from the landing site, we can make fresh

processing and retailing.

products.

■Product Picture

Allergen（Specific Raw Materials）
Mackerel86

16 pcsFCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions

Senrei Shime Ginsaba (Vinegared Mackerel)

Name of Product4589953171716

Use by date

1 year

Minimum Unitsof Delivery

1 caseMaterials

Package

Packing

Refrigerated

Frozenminus 18℃ or lower

Storage Condition

Length(cm) × Width(cm) × Height (cm)DB

Materials
size/GrossweightLead Time
Room

Size/Inner
CapacityPE

FOB

Inner Capacity

VolumeLength(cm) × Width(cm) × Height (cm)

280.0
CIF

Reference Price

420.0

15.0
Weight（kg)

85.0

2.5

Prices arevalid before
Price inJapanesemarketHACCP Certified to U.S. by Japan Fisheries Association

Certifications
Products/System

Countries in which facility registration certified (including Head Office address/
To the U.S., Vietnam, China, Ukraine, Nigeria, Saudi Arabia)

Ingredients and Additives

The Place of Origin

MackerelVinegar

Japan

High fructose corn syrup
Seasoned vinegar (vinegar, sugar, salt, kelp
broth, yeast extract, fish sauce)
Salt (rock salt)
Bonito extract
Kelp extract
Flavor enhancer (amino acid, etc.)

Ingredient Amount（Eg. X calories/100g）

Not disclosed
USA, etc.

Calories
ProteinFat

Japan, etc.

Carbohydrate

4.9ｇ/100ｇ

Sodium chloride equivalent

1.2ｇ/100ｇ

FranceSoutheast Asia, etc.

Product Characteristics

Vinegared mackerel, using fatty Hachinohemae Okisaba mackerel from
Hachinohe Port, Aomori Prefecture.

Nutritional Factsmarine products andprocessed marine products

JAN Code

269 kcal/100ｇ
15.8ｇ/100ｇ
20.7ｇ/100ｇ

Use Scenes（Usage ・Recipes）

Open the package and it's ready to serve.
For sashimi, or add potato salad or marinated vegetables.

■Product Picture

Allergen（Specific Raw Materials）
Mackerel, Wheat, Soybean, Fish Sauce87

■ Company`s profile

Shijimichan Honpo Co., Ltd.

Company`s Name

303 million yen (FY 2020)

Annual Sales
Name ofRepresentative

5 (as of June 2021)

Numbers of Employees

Tatsuya Fukushima
We are a sales company of K.K. Fukushima Shoten, a wholesaler ofshijimi clam production areas. We can provide safe and secure
products as we have an integrated production system frompurchasing and processing fish and shellfish nationwide, mainly

Messages toPurchasers

写真

Yamato Shijimi from Aomori Prefecture. We also have a retort
packaging facility and can provide products (OEM consignment)
according to your request. Our affiliated company K.K. Hokuyu Foods

marine products andprocessed marine products

also develops various processed foods using ingredients from Aomori
including apples.

https://www.shijimi.co.jp/en/

Website AddressCompany`s
Address〒

030-01311-2-13 Tonyamachi, Aomori, Aomori

Factory`s
Address〒

030-01311-2-13 Tonyamachi, Aomori, Aomori

Name of the Person
in Charge

Yuki YAMAMOTO

E-mail Address

y-yamamoto@shijimi.co.jp

Phone Number+81-017-728-4438

Fax Number+81-17-728-4439■ Selling Points of the production process
100% pure shijimi extract made by boiling Yamato shijimi from Aomori Prefecture only with water anddrying the cloudy broth. Since it does not contain meat and shells of shijimi clams, it contains almost noiron, which those people with hepatic insufficiency should refrain from taking. Amino acids are contained ina good balance, so anyone can take it safely for daily health management.
【【Manufacturing Process】
Adding water to shijimi clams ⇒ Mixing ⇒ boiling ⇒ Extracting ⇒ Filtering (75 ㎛ﬁlter) ⇒Concentrating⇒
Drying ⇒ Grinding ⇒ Sifting (35 mesh) ⇒ Inspection ⇒ Packaging ⇒ Shipment ⇒ Processing outsourced(encapsulating)Pictures

写真

写真

写真

Boiling and extracting

FilteringSifting■ Information of Quality Assurance
Inspection of Products

Yes

No

Prodction Process
Hygine Management

Microorganisms test (common living bacteria, E. coli group), sensory tests, physical property tests (average weight, etc.)
We outsource manufacturing to an outsourcee with a GMP certified factory in accordance with laws and regulations andproduct standards.
At the time of delivery, we check the test results before acceptance.

Employees

We leave employee management up to the GMP certified factory, the outsourcee of processing.

Facilities andEquipments

We leave facility and equipment management up to the GMP certified factory, the outsourcee of processing.

The Contact Points

The person in charge

Shirakawa

Emergency Response
Documentation

88

Obtained a PL insurance (200 million yen)Phone number+81-17-728-4438

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of ProductYamato Shijimi Pure Extract Kansuke (200 tablets)

JAN Code4539172044384
2 years from production

Minimum Unitsof Delivery

12 bottles

Lead Time

7 business days

Storage Condition

Normaltemperature

Refrigerated

Size/Inner
Capacitybottle)Length(cm) × Width(cm) × Height (cm)6.2

Frozensize/GrossweightFOB

6.2

Cardboard

Materials

Packing

About 5-30℃
Certifications
Products/System

Package

Inner Capacity

10.2

50g

Volume12.0

Length(cm) × Width(cm) × Height (cm)

24.0
CIF

31.5

13.0

Weight（kg)

3.5kg

Prices arevalid before
Referenc
Delivery in Japan
Price ine Price

12,000YEN

JapanesemarketProduction and packaging at a GMP certiﬁed plant (ﬁnal processing）

Ingredients and Additives
Yamato Shijimi extract powder
HPMC

The Place of Origin
Japan (Aomori
Europe, etc.

Product Characteristics

Nutritional Facts
Calories
Protein
Fat
Carbohydrate
Sodiummarine products andprocessed marine products

Use by date

Paper (tablets are in glass

Materials

Ingredient Amount（Eg. X calories/100g）
2〜6.8kcal
0.15〜0.51g
0〜0.01g
0.35〜1.17g
22〜73.5mg(Sodium chloride equivalent

0.06〜0.19g)

Vitamin B2

1.57〜5.24μg

Use Scenes（Usage ・Recipes）

100% pure shijimi extract powder, made by putting shijimi in

Take it before or after drinking or for your health management

shells in cold water and boiling, removing shells and meat, andwith cold water or hot water. One to three tablets for daily healthmaking powders from the remaining broth using our original

management, and three to six tablets are recommended for

manufacturing method. Encapsulated powder, it has good keeping health management for those who drink (since this is food, there
qualities. You can take shijimi extract anytime and anywhere.

are no required timing or frequency of taking it).

Food with nutrient function claims (vitamin B12). * Vitamin B12 isa nutrient that helps the formation of red blood cells.

■商品写真【Other products in the lineup】
Small bags, drink, etc.

Allergen（Specific Raw Materials）

89

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of ProductAomori Scallop Ramen (2 servings)
4539172000564

JAN Codemarine products andprocessed marine products

Use by date

8 months from production

Minimum Unitsof Delivery

2 cases (20 boxes)

Lead Time

7 business days

Storage Condition

Room
Refrigerated
temperature

Size/Inner
Capacity

Length(cm) × Width(cm) × Height (cm)19.0

size/GrossweightFOB

21.3

Cardboard

Materials

Packing

FrozenAbout 5-30℃

Cardboard

Materials

Package

236g

Volume10.0

Length(cm) × Width(cm) × Height (cm)

22.5
CIF

Referenc
Delivery in Japane Price

38.5

Inner Capacity

3.6

20.5

Weight（kg)

3.7kg

Prices arevalid before
Price inJapanesemarket

900 yen (tax excluded)

Certifications
Products/System
The Place ofOriginIngredients and Additives

Ingredient Amount（Eg. X calories/100g）

Nutritional Facts<Noodle>Calories

339kcalwhite powder, Salt, Wheat protein,

Protein

15.3g

Fat
Carbohydrate

1.7g
65.5g

Sodium chloride equivalent

7.4g

Wheat flour (manufactured in Japan), Egg
Lye water, Gardenia color<Topping>
ScallopJapan (from Mutsu<Soup powder>
Salt, Wakame seaweed, Sesame, Dried kelp
extract powder, Shijimi extract powder, green
onion, Soy sauce powder, Seasonings (aminoacid, etc.)

Use Scenes（Usage ・Recipes）

Product Characteristics
Simple-tasting ramen noodle with a faint salty smell. Four whole(1) Bring water to boil in a large pot, boil the noodles for about 5

small scallops from Mutsu Bay in Aomori Prefecture are used. All-in-

minutes and drain, and put the noodles in a bowl. (2) Put the soup

one set of medium-thick noodles, topping in retort pouch (scallops),

powder with dried seasonings in another container and pour about

soup powder with dried seasonings (wakame seaweed, green onion,

320 cc of boiling water. (3) Pour the soup with dried ingredients overwhite sesame). You can cook it in one pot. Shijimi extract mixed in

the noodles. (4) Put the scallops on top.

the soup powder is the key of the flavor.

*It tastes even better if you add memma (boiled bamboo shoots)
and boiled egg on top.

■Product Picture【Other products in the lineup】
Aomori Shijimi Ramen (2 servings)

Allergen（Specific Raw Materials）
Egg, Wheat, Soybean, Sesame

90

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of Product

SHIJIMI Clam Chowder
4539172000632

Use by date

1 year from production

Minimum Unitsof Delivery

2 cases (60 bags)

Lead Time

7 business days
Roomtemperature

Refrigerated

FrozenAbout 5-30℃

Storage Condition

Paper *Plastic film

Materials

PackageSize/Inner
Capacity

Length(cm) × Width(cm) × Height (cm)14.5

Cardboard

Materials

Packing

size/Grossweight

FOB

20.5

2.0

160g

Volume30 bags

Length(cm) × Width(cm) × Height (cm)

29.0
CIF

Inner Capacity

35.0

16.0

Weight（kg)

6.5kg

Prices arevalid before
Referenc
Delivery in Japan
Price ine Price
Japanesemarket

600 yen (tax excluded)

Certifications
Products/System
Ingredients and Additives

The Place of Origin•Shijimi in shells, White sauce base, Sauté

Shijimi from Japaned onion, Apple puree, Flavor seasonings(from Jusanko,(salt, sugar, dried kelp powder, dried kelp

Aomori Prefecture)

extract), Black pepper, Parsley, Thickener

Apple puree from(processed starch), Seasonings (amino

Japan (Aomoriacid, etc.)

Prefecture)

Nutritional Factsmarine products andprocessed marine products

JAN Code

Ingredient Amount（Eg. X calories/100g）

55kcalCalories

1.7g

Protein
Fat
Carbohydrate
Sodium chloride equivalent

2.0g
7.6g
0.64g

Use Scenes（Usage ・Recipes）

Product Characteristics
Rich shijimi chowder using extra-large Yamato shijimi from・Put in boiling water and heat for 3-5 minutes.

Jusanko, Aomori Prefecture. Roasted onions and Aomori apples

・When heating in a microwave oven, be sure to pour the content

are added to white sauce to create a rich flavor with a faintinto a container, cover the container with a plastic wrap before

sweetness. Shijimi extract is the key of the flavor.

heating.
*Add milk, fresh cream, powdered cheese if you like.

■Product Picture【Other products inthe lineup】
HOTATE Clam Chowder

Allergen（Specific Raw Materials）
Wheat, Milk constituent, Soybean, Chicken, Apple91

■ Company`s profile

Seiho Shoji Co., Ltd.

Company`s Name

2,562 million yen

Annual Sales
Name ofRepresentative

Numbers of Employees

120 (as of June 15, 2021)

Makoto SASAHARA
Fresh scallops from Mutsu Bay, Aomori Prefecture areprocessed into tasty products at our clean plant

Messages toPurchasers

certified under USHACCP and EUHACCP. There is no

写真concern over allergies as our factory specializes inprocessing scallops.

marine products andprocessed marine products-

Website AddressCompany`s
Address〒

030-0112268-1 Ashiya, Yatsuyaku, Aomori, Aomori

Factory`s
Address〒

030-0112268-1 Ashiya, Yatsuyaku, Aomori, Aomori

Name of the Person
in Charge

SASAHARA

E-mail Address

info@seihoshoji.co.jp

Phone Number+81-17-739-4832

Fax Number+81-17-739-5859■ Selling Points of the production process
Making safe, secure and tasty products
Scallops are frozen quickly in the tunnel freezer to keep umami components.
We introduce thorough hygiene management at our USA and EU-HACCP certiﬁed plant (Ministry of Health,Labour and Welfare)
The state-of-the-art dual X-ray foreign object detector carefully checks for foreign matters such as
seashells

Pictures

写真

写真

写真

We always accept and process fresh raw

Freezing process: Quick freezing to retain the

X-ray foreign matter detector: Prevents

materials.

ﬂavor of scallops

contamination and removes foreign matters■ Information of Quality Assurance
Inspection of Products

Yes

No

Prodction Process
Hygine Management

Common bacteria, E. coli group, Staphylococcus aureus, Salmonella,Vibrio Parahaemolyticus
Management in accordance with HACCP

Employees

HACCP

Facilities andEquipments

HACCP

The Contact Points

The person in charge

Phone number+81-17-739-4832

Emergency Response
Documentation

92

Obtained PL insurance; emergency contact network establishedFCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of ProductMaruju Umamushi Baby Scallop

JAN Code

Varies by sizeUse by date

1 year and 6 months
1 caseLead Time

Storage Condition

Package

Volumesize/Gross Length(cm) × Width(cm) × Height (cm)weight
25.5
35.0
30.5

FOB

Normal Tempreture
Refrigeratino
FrozenCardboard

Materials

Packing

From 5 days

Certifications
Products/System

Size/Inner Length(cm) × Width(cm) × Height (cm) Inner Capacity
Capacity
33.0
24.0
1kg

CIF

Reference Price

1Kg×10Weight（kg)11.0

Prices arevalid before
Price inJapanesemarketmarine products andprocessed marine products

Minimum Unitsof Delivery

PE (polyethylene)

Materials

Ministry of Health, Labour and Welfare, EU-HACCP, US-HACCP

Ingredients and Additives

The Place of Origin
Mutsu Bay, Aomori

Scallops

Prefecture

Nutritional Facts
Calories

100kcalProtein

17.6g

Fat

1.9g

Carbohydrate

1.9g

Sodium chloride equivalent

0.6g

Use Scenes（Usage ・Recipes）

Product Characteristics
To bring out the natural flavor and sweetness of scallops from
Mutsu Bay, we fine-tune the steaming method. “Umamushi Baby”
scallops have a soft texture and you don’t even notice the strings,
whose texture tends to be hard during the steaming process.

Ingredient Amount（Eg. X calories/100g）

Add as an ingredient of any dishes, both Japanese or Western,such as sushi, tempura, deep-fried food, curry, stew and teppanyaki.

■Product Picture

Allergen（Specific Raw Materials）

93

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of Product

Daiei Frozen Adductor Muscle (in gift box)

JAN Codemarine products andprocessed marine products

Use by date

2 years

Minimum Unitsof Delivery

1 caseLead Time

From 5 days

Storage Condition

Paper, PE (polyethylene)

Materials

Size/Inner Length(cm) × Width(cm) × Height (cm) Inner Capacity
Capacity
33.0
24.0
1kg

Cardboard

Materials

Packing

size/GrossweightVolumeLength(cm) × Width(cm) × Height (cm)FOB

Normal Tempreture
Refrigeratino
FrozenCertifications
Products/System

Package

22.3
CIF

Reference Price

37.8

35.2

Weight（kg)11.0

Prices arevalid before
Price inJapanesemarketMinistry of Health, Labour and Welfare, EU-HACCP, US-HACCP

Ingredients and Additives
Scallops

The Place of Origin

Nutritional Facts

Mutsu Bay, Aomori

Scallops grown in Mutsu Bay, Aomori Prefecture, are exceptionallyricher in glycogen, a sweet constituent, than scallops from otherareas. Adductor muscles are taken out, and quickly frozen in atunnel freezer.

Ingredient Amount（Eg. X calories/100g）

Use Scenes（Usage ・Recipes）

Product Characteristics

Just thaw and enjoy as sashimi, as a sushi topping, for salad or
marinate with dressing.
It can be used for any dishes, both Japanese or Western, such as
ajillo, grilled with garlic butter, deep-fried dishes, stew, curry,
tempura, kushi-age, and simmered dishes.

■Product Picture

Allergen（Specific Raw Materials）

94

1Kg×10

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of Product

Daiei Frozen Adductor Muscle with Eggs

JAN Code

2 years

Minimum Unitsof Delivery

1 caseLead Time

From 5 days

Cardboard

Materials

Packing

size/GrossweightFOB

Normal Tempreture
Refrigeratino
FrozenCertifications
Products/System

Size/Inner Length(cm) × Width(cm) × Height (cm) Inner Capacity
Capacity
33.0
24.0
1kg

VolumeLength(cm) × Width(cm) × Height (cm)

28.6
CIF

Reference Price

46.1

18.6

1Kg×10Weight（kg)11.0

Prices arevalid before
Price inJapanesemarketMinistry of Health, Labour and Welfare, EU-HACCP, US-HACCP

Ingredients and Additives
Scallops

The Place of Origin
Mutsu Bay, Aomori

Product Characteristics
Fresh scallops and eggs that can only be caught in winter in Mutsu
Bay, Aomori Prefecture, quickly frozen in a tunnel freezer. Thosewith red eggs are female and those with white eggs are male.
Enjoy the difference in taste as well.

Nutritional Factsmarine products andprocessed marine products

Use by date

Storage Condition

PE (polyethylene)

Materials

Package

Ingredient Amount（Eg. X calories/100g）

Use Scenes（Usage ・Recipes）
It can be used for any dishes, both Japanese or Western, such as
ajillo, grilled with garlic butter, deep-fried dishes, stew, curry,
tempura, kushi-age, and simmered dishes.
One of the standard dishes of French restaurants is the sautéed
scallops with sauce made by filtering scallop eggs.

■Product Picture

Allergen（Specific Raw Materials）

95

■ Company`s profile

Takewa Suisan Co., Ltd.

Company`s Name

2,601 million yen for the fiscal year

Annual Sales

Numbers of Employees

ended August 2020

Name ofRepresentative

163 (July 2020)

Toshihiko TAKEWA
Our three “Quality Policies” are as follows:
1. As a food maker, we strive to improve the quality of our products
and enhance trust with pride and awareness that we support the

Messages toPurchasers

写真

health of our customers.
2. We comply with laws related to products and their production, suchas the JAS Act and the Food Sanitation Act.
3. We always put the safety and security of our products first.

marine products andprocessed marine products

www.takewa.co.jp

Website AddressCompany`s
Address〒

031-0841

32-1 Shimoteshiromori, Samemachi, Hachinohe, Aomori

Factory`s
Address〒

031-0841

32-1 Shimoteshiromori, Samemachi, Hachinohe, Aomori

Name of the Person
in Charge

Naoki SAKAMOTO

E-mail Address

nsakamoto@takewa.co.jp

Phone Number+81-178-33-0123

Fax Number+81-178-33-8561■ Selling Points of the production process[Production process of vinegared mackerel]
Thaw the ingredients → Fillet → Pickle in salted water (overnight) → Pickle in vinegared liquid(overnight) → Shape and sort → Vacuum packaging → Metal detector (Fe: 2.0φ, Sus: 3.0φ)→ Pack in box → Freeze

Pictures

写真

写真

写真

Sorting fresh mackerel

Packing

Packing mackerel fillet■ Information of Quality Assurance
Inspection of Products

Yes

No

Varies by productBased on the HACCP system, we conduct hazard analysis, set control items in each

Prodction Processprocess from the raw material stage to shipment. We implement thorough hygiene
management through temperature control and other measures.
We ensure health management through health checkups and intestinal bacterial

Hygine Management

Employees

tests, grooming checks such as hand washing and using adhesive rollers on clothes,and control of entry and exit procedures. In addition, we provide period hygiene
education to the employees.

Facilities andEquipments

The Contact Points

Hygiene and maintenance management of manufacturing facilities, water supply
facilities, refrigeration facilities, etc. in accordance with the general hygiene
management program; insect repellent and rat control measures.
The person in charge

Hamatani

Phone number+81-178-33-0121

Keeping records such as hygiene management, production management, product test

Emergency Response
Documentation

results, etc. Ensuring traceability from raw materials, products to shipment. Manuals
on recall and responses to accidents established. Obtained PL insurance.

96

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions

Mackerel Jerky

Name of Product
JAN Code4974929

480112180 days at room temperature

Use by date

4 boxes in bundle, 10 bundles

Lead Time

10 business days (to Tokyo)

Certifications
Products/System

Size/Inner
Capacity

15℃-25℃

Length(cm)Width(cm)Height (cm)

14.0

28.5

Inner Capacity

3 pieces

DB

Materials

Volume24

Packing
size/GrossweightFOB

Normal Tempreture
Refrigeratino
FrozenStorage Condition

Packagepp

Reference Price

Length(cm)Width(cm)Height (cm)Weight（kg)

38.0

25.0

11.0

1.0

CIF

293 yen/packPrices arevalid before

Dec. 1, 2021

Price inJapanesemarket

400 yen-500 yen/packmarine products andprocessed marine products

Minimum Unitsof Delivery

Materials

U.S. HACCP (frozen vinegared mackerel from Norway), EU HACCP (frozen mackerel round)

Ingredients and Additives
MackerelSalt

The Place of Origin
Aomori Prefecture

Fermented seasoning
Sugar
PepperGingerAllspice
Seasoning

Nutritional Facts
Calories
Protein
Fat
Carbohydrate
Sodium chloride equivalentCalcium

Ingredient Amount（Eg. X calories/100g）
301 kcal/100 g
33.4g/100 g
18.4g/100 g
0.5g/100 g
3.0g/100 g
1,200mg/100 g

Use Scenes（Usage ・Recipes）

Product Characteristics
Mackerel jerky using spines of mackerel, rich in umami

Ideal snack when drinking spirits,

components. Cooked till the bones become soft.

or as a snack for kids.

■Product Picture

Allergen（Specific Raw Materials）

97

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of ProductVinegared Mackerel Vacuum Deep-Squeezed from Aomori

JAN Code

Use by datemarine products andprocessed marine products

Minimum Unitsof Delivery
Lead Time

Storage Condition

4974929300250180 days (after thawing, keep

Normaltemperature

Refrigerated

FrozenLength(cm) × Width(cm) × Height (cm)

Inner Capacity

27.5

2.0

約120g

Volume12.0

Size/Inner
Capacity

13.5
DB

Materials

Packing

10 business days (to Tokyo)

Keep frozen at -18℃ or lower
Certifications
Products/System

Packagerefrigerated; 20 days at 10℃ or lower)

4 boxes in bundle, 10 bundles

Package: PE, PET (mat: PS)

Materials

size/Grossweight

FOB

Reference Price

Length(cm) × Width(cm) × Height (cm)

30.0
CIF

280 yen/pack

42.0

7.5

2.5

Prices arevalid before

Dec. 1, 2021

Price inJapanesemarket

400 yen-450 yen/pack

U.S. HACCP (frozen vinegared mackerel from Norway), EU HACCP (frozen mackerel round)

Ingredients and Additives
MackerelVinegar

The Place of Origin
Aomori Prefecture

Sugar
Salt
Flavor enhancer (amino acids)

Nutritional Facts
Calories
ProteinVinegared mackerel using mackerel caught in the season in thenorth of Sanriku and landed at Hachinohe Port in Aomori
Prefecture.
We deliver "safety", "security" and "good taste" through hygiene

Ingredient Amount（Eg. X calories/100g）
318 kcal/100 g
16.4g/100 g

Fat
Carbohydrate
Sodium chloride equivalent

25.2g/100 g
6.3g/100 g
2.5g/100 g

Use Scenes（Usage ・Recipes）

Product Characteristics
Slice and enjoy assashimi.
Or make bo-zushi
or hand-rolled sushi.

management in accordance with the HACCP management
standards of the Ministry of Health, Labour and Welfare for export
to the U.S.

■Product Picture

Allergen（Specific Raw Materials）

98

Weight（kg)FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of ProductVinegared Mackerel with Kelp Vacuum Deep-Squeezed from Aomori
4974929 300908

JAN Code
Use by date

Lead Timerefrigerated; 12 days at 10℃ or lower)

4 boxes in bundle, 10 bundles

Normaltemperature

Refrigerated

FrozenKeep frozen at-18℃ or lower

Size/Inner
Capacity

Length(cm) × Width(cm) × Height (cm)13.5

Packing

size/Grossweight

FOB

Reference Price

27.5
DBMaterials

10 business days (to Tokyo)

Storage Condition

Certifications
Products/System

Package

Inner Capacity

2.0

約120g

Volume12.0

Length(cm) × Width(cm) × Height (cm)

30.0
CIF

305 yen /pack

42.0

7.5

Weight（kg)2.5

Prices arevalid before

Dec. 1, 2021

Price inJapanesemarket450 yen-500 yen/ packmarine products andprocessed marine products

Minimum Unitsof Delivery

180 days (after thawing, keep

Package: PE, PET (mat: PS)

Materials

U.S. HACCP (frozen vinegared mackerel from Norway), EU HACCP (frozen mackerel round)

Ingredients and Additives
Mackerel
Kelp

The Place of Origin
Aomori Prefecture

Vinegar
Sugar
Salt
Flavor enhancer (amino acids)

Japan

Nutritional Facts
Calories
Protein
Fat
Carbohydrate
Sodium chloride equivalentmackerel caught in the season in the north of Sanriku and landed
at Hachinohe Port in Aomori Prefecture.
The flavor of the kelp enhances the taste of mackerel.

314 kcal/100 g
13.4g/100 g
25.9g/100 g
6.9g/100 g
2.3g/100 g

Use Scenes（Usage ・Recipes）

Product Characteristics
Vinegared mackerel seasoned with kelp from Sanriku, using

Ingredient Amount（Eg. X calories/100g）

Slice and serve
as sashimi.
Or use as aningredient ofoshizushi(pressed sushi).

■Product Picture

Allergen（Specific Raw Materials）

99

■ Company`s profile
Company`s Name

Tamukai Syoten LLC

Annual Sales

Numbers of Employees

Name ofRepresentative

12

Tsuneshiro TAMUKAI
We were founded in 1929. Wholesaler of marine
products caught in the sea near Aomori and processingof the marine products caught n the sea near Japan. We
carry out integrated use of sustainable marine resources.

Messages toPurchasers

写真We obtained a Marine Eco-Label Japan. Manufacture andsale of shark meat fillets, processed shark meat products,

marine products andprocessed marine products

proteoglycans derived from shark cartilage, shark fin in
retort packs, liver oil, etc.
http://www.tamukaisyoten.com

Website AddressCompany`s
Address〒

030-0901

2-23-14 Minatomachi, Aomori, Aomori

Factory`s
Address〒

030-0901

2-23-14 Minatomachi, Aomori, Aomori

Name of the Person
in Charge

Tsuneshiro TAMUKAI

E

Phone Number+81-17-741-0936

F

-

m
A

a

i

l

info@tamukaisyoten.com

X+81-17-741-2586■ Selling Points of the production process

Pictures

写真

写真

写真

■ Information of Quality Assurance
Inspection of Products

Hygine Management

Yes

No

Prodction Process

Production process management in accordance with HACCP of the Japan Fisheries Association

Employees

Hygiene management and hygiene manual for employees by the Japan Fisheries Association

Facilities andEquipments

Hygiene instructions by Aoba Kasei, recording of elimination of insects or rats, etc. by external contractors

The Contact Points
Emergency Response
Documentation

100

The person in charge Tsuneshiro TAMUKAI

Phone number

090-8926-0209

Obtained PL insurance (200 million yen) from the intermediate wholesalers association, HACCP management system

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of Product

Boiled North Pacific Spiny Dogfish Fins in Retort Pack

JAN Code-

Use by date

2 years

Minimum Unitsof Delivery

2 cases

Lead Time

7 business days

Package

Packing

Size/Inner
Capacity

Length(cm) × Width(cm) × Height (cm)Materials

Volumesize/GrossweightLength(cm) × Width(cm) × Height (cm)FOB

Normal Tempreture
Refrigeratino
FrozenInner Capacity

170ｇ

35.0
CIF

Reference Price

31.0

18.0

6.0
Weight（kg)6.5

Prices arevalid before
Price inJapanesemarketCertifications
Products/System
Ingredients and Additives

The Place of Origin

North Pacific Spiny Dogfish fin
Aomori Prefecture
Vegetable oil, Shiitake extract, Pork extract, Chicken extract,
Shaoxing wine, Soy sauce, Sugar, Starch syrup, Oyster extract,
Garlic powder, Green onion oil
Thickener (xanthan gum)
Seasonings (amino acid, etc.), (contains soybean, wheat, pork,

Nutritional Facts
Calories
Proteinmarine products andprocessed marine products

Storage Condition

Materials

Ingredient Amount（Eg. X calories/100g）
102kcal
13.2g

Fat

2.7g

Carbohydrate
Sodium chloride equivalent

6.3g
0.9g

chicken)

Product Characteristics

Use Scenes（Usage ・Recipes）

Easy to cook, with both fillet and sauce in the retort pouch. Since it has
been cooked to have a moderate hardness, it has a solid texture. Fins ofNorth Pacific spiny dogfish caught off the coast of Aomori Prefecture. In

For a luxury party with family and friends. Serving suggestions: Put it on2012, we were certified by the Marine Eco Label Japan of the Japan

custard tofu, one piece for each; Spread rice and mashed potatoes on a

Fisheries Association in recognition of our sustainable and comprehensive

plate and put on in, one piece for each.

use of marine resources. Sterilization is commissioned to Sansei in
Hachinohe (Japan Fisheries Association HACCP)■Product Picture

Allergen（Specific Raw Materials）
Wheat, Soybean, Chicken

101

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of ProductTsugaru Strait North Pacific Spiny Dogfish Fillet IQF

JAN Code

Materials

Packagemarine products andprocessed marine products

Use by date

2 years

Minimum Unitsof Delivery

1 caseLead Time

3 business days

Storage Condition

Certifications
Products/System

Normaltemperature

Refrigerated

FrozenMinus 18 degrees or lower

Packing

Size/Inner
Capacity

Length(cm) × Width(cm) × Height (cm)Materials

Volumesize/GrossweightLength(cm) × Width(cm) × Height (cm)FOB

Inner Capacity

450ｇ

60.0
CIF

Reference Price

31.0

18.0

Weight（kg)11.0

Prices arevalid before
Price inJapanesemarket

MEJ Marine Eco Label Japan, Japan Fisheries Association FDAHACCP certified product

Ingredients and Additives
North Pacific Spiny Dogfish

The Place of Origin
Aomori Prefecture

Product Characteristics

Nutritional Facts

Ingredient Amount（Eg. X calories/100g）

Use Scenes（Usage ・Recipes）

Cooked frozen food. Warm in hot water before serving. Sharks are cartilaginous fishand have no hard bones, so the meat is soft even after heating. It is recommended
for a wide range of people from children to the elderly. We use the best cooking
method for the North Pacific spiny dogfish, so it has been receiving high reputation for
its flavor. The raw materials are from the offshore of Aomori Prefecture. Fatcontained in the meat is mainly unsaturated fatty acids and DAGE, which have

Hotels, buffet, breakfast, at restaurants, school lunch

recently been attracting attention for their benefits for health. Their content is morethan other white fish. Since botulinum B is sterilized in the vacuum cooking process, it
can be stored for five days after thawing at 5 degrees or lower. In that case, storesare required to put a label of changing the storage temperature on the package.

■Product Picture

Allergen（Specific Raw Materials）

102

10ｋｇ

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of Product

Boiled Shark Round SliceJAN Code-

Use by date

2 years

Storage Condition

Certifications
Products/System

Packing

7 business days
Normaltemperature

Refrigerated

Length(cm) × Width(cm) × Height (cm)FrozenMinus 18 degrees or lower

size/Grossweight

FOB

Inner Capacity

3 slices
VolumeMaterials

1 caseLead Time

Size/Inner
Capacity

Length(cm) × Width(cm) × Height (cm)

60.0
CIF

Reference Price

36.0

24.0

30.0
Weight（kg)10.0Prices arevalid before
Price inJapanesemarket

MEJ Marine Eco Label Japan, Japan Fisheries Association FDAHACCP certified product

Ingredients and Additives
North Pacific Spiny Dogfish fin

The Place of Origin
Aomori Prefecture

Product Characteristics

Nutritional Facts
Calories
Protein
Fat
Carbohydrate
Sodium chloride equivalentmarine products andprocessed marine products

Minimum Unitsof Delivery

Materials

Package

Ingredient Amount（Eg. X calories/100g）
191kcal
22.5g
10.1g
2.4g
0.97g

Use Scenes（Usage ・Recipes）

Cooked frozen food. Warm in hot water before serving. Sharks are cartilaginous fish and have nohard bones, so the meat is soft even after heating. It is recommended for a wide range of people
from children to the elderly. We use the best cooking method for the North Pacific spiny dogfish, so

For hotels, food service, delicatessen, boxed lunch. Cooked andit has been receiving high reputation for its flavor. The raw materials are from the offshore ofheated, manufactured under HACCP management. Just thaw and

Aomori Prefecture. Fat contained in the meat is mainly unsaturated fatty acids and DAGE, whichhave recently been attracting attention for their benefits for health. Their content is more than otherheat in hot water, then it's ready to be served. After thawing,

white fish. Since botulinum B is sterilized in the vacuum cooking process, it can be stored for five

store at 5 degrees or lower.

days after thawing at 5 degrees or lower. In that case, stores are required to put a label of changing
the storage temperature on the package.

■Product Picture

Allergen（Specific Raw Materials）

103

■ Company`s profile

Chusui Aomori Chuo Suisan Co., Ltd.

Company`s Name

15.5 billion yen

Annual Sales
Name ofRepresentative

55

Numbers of Employees

Kounosuke SHIOYA
A wide variety of fish and shellfish live in the fishing grounds of the Sea ofJapan, the Pacific Ocean, the Tsugaru Strait, and Mutsu Bay, providing
tasty food of the season throughout the year. In addition, we purchaseseafood both in Japan and from abroad to provide safe and secure

Messages toPurchasers

写真products. Our motto is “customers first,” and based on it, we will maintainstrict compliance with laws and regulations. Our professional staff propose
products that meet the needs of the times under strict quality and hygiene
management.

marine products andprocessed marine products

https://www.aochuu.co.jp

Website AddressCompany`s
Address〒

Factory`s
Address〒

030-0183

1-1 Oroshimachi, Aomori, Aomori

Name of the Person
in Charge

Susumu SHIRATORI

E-mail Address

susumu_shiratori@aochuu.co.jp

Phone Number+81-17-738-1281

Fax Number+81-17-738-5495■ Selling Points of the production process

Varies by productPictures■ Information of Quality Assurance
Inspection of Products

Microbial test: common bacteria 10,000/g or less, E-coli group negative, E. coli negative,

Yes

No

negative, and, staphylococcus aureus negative

Prodction Process
Hygine Management

Management and records incorporating the HACCP concept

Employees

HACCP

Facilities andEquipments

HACCP

The Contact Points
Emergency Response
Documentation

104

vibrio parahaemolyticus

The person in charge

Phone number

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions

Scallop Steamed in Sake

Name of Product
JAN Code

Tray: polypropylene, polystyrene

Materials

547 days from the date of production, D+0

Use by date

Packageday after thawing
５bundles or more

Packing

Lead Time

Storage Condition

size/GrossweightFOB

Normal Tempreture
Refrigeratino
FrozenCardboard

Materials

Length(cm) × Width(cm) × Height (cm)

52.5
CIF

Reference Price

Certifications
Products/System

Volume27.0

Weight（kg)15.0Prices arevalid before
Price inJapanesemarketISO9001，HACCP&GMP

Ingredients and Additives
Scallop

The Place of Origin
Aomori Prefecture

Water

Nutritional Facts
Calories

marine products andprocessed marine products

10 g×20 pieces/20 P/2 boxes bundled

Minimum Unitsof Delivery

Size/Inner Length(cm) × Width(cm) × Height (cm) Inner Capacity
Capacity
24.8
17.1
25.0

Ingredient Amount（Eg. X calories/100g）
77 kcal/100 g

Protein

14.3g/100 g

Scallop extract

Fat

0g/100 g

Sake

Carbohydrate

4.1g/100 g

Sweet sake

Sodium chloride equivalent

0.9g/100 g

Salt
Dried bonito
Kelp and kelp extract

Product Characteristics

Use Scenes（Usage ・Recipes）■Product Picture

Allergen（Specific Raw Materials）

105

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of ProductFrozen Scallop Abductor Muscle

JAN Code

Packagemarine products andprocessed marine products

Use by date18 months from the date of catch

Minimum Unitsof Delivery

1 kg ×10; 10 cases or more

Polyethylene

Size/Inner
Capacity

Length(cm) × Width(cm) × Height (cm) Inner Capacity

23.0

size/Grossweight23.3
CIF

Reference Price

Certifications
Products/System

VolumeLength(cm) × Width(cm) × Height (cm)FOB

Normal Tempreture
Refrigeratino
Frozen34.0

Cardboard

Materials

Packing

Lead Time

Storage Condition

Materials

32.5

Weight（kg)

35.0

10.0

Prices arevalid before
Price inJapanesemarketHACCP (U.S., EU）

Ingredients and Additives
Scallop

The Place of Origin
Aomori Prefecture

Product Characteristics

Quick-frozen scallops from Mutsu Bay. Sweet andthick.

Nutritional Facts
Calories

Ingredient Amount（Eg. X calories/100g）
88 kcal/100 g

Proteinper 100 g・16.9g

Fat

per 100 g・0.3g

Carbohydrate

per 100 g・3.5g

Sodium chloride equivalent

per 100 g・0.3g

Use Scenes（Usage ・Recipes）

Sashimi, sushi, fried, deep-fried, ajillo, curry, etc.

■Product Picture

Allergen（Specific Raw Materials）

106

10.0

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of ProductAomori Salmon Trim E

JAN Code
Use by date

2 years from the date of production

Size/Inner
Capacity

Length(cm) × Width(cm) × Height (cm)StyrofoamMaterials

Packing

Lead Timesize/GrossweightFOB

Normal Tempreture
Refrigeratino
FrozenVolumeLength(cm) × Width(cm) × Height (cm)

79.0
CIF

Reference Price

39.0

22.5

Inner Capacity

16
Weight（kg)13〜17

Prices arevalid before
Price inJapanese market

Certifications
Products/System
Ingredients and Additives
Salmon trout

The Place of Origin
Aomori Prefecture

Nutritional Facts
Calories

Ingredient Amount（Eg. X calories/100g）
224kcalProtein

21.4g

Fat

14.2g

Carbohydrate

0.1g

Water

63g

Ash

1.3g

Sodium79mg

Sodium chloride equivalent

Product Characteristics

marine products andprocessed marine products

Minimum Unitsof Delivery

Storage Condition

Polyethylene

Materials

PackageUse Scenes（Usage ・Recipes）

0.2g

The Sea of Japan, where Aomori salmon grow, is called the "sea of
fertility" where mineral-rich water flowing from the World Heritagesite Shirakami mountains and the Tsushima current flowing
northward in the Sea of Japan are mixed. In addition, in the strong
current of the Tsugaru strait, various seafood are landed

Sashimi, sushi, lightly roasted salmon, carpaccio, meuniere, grilled
in aluminum foil, etc.

throughout the year. Aomori salmon grown in the cold and harshnorthern sea has a firm texture, fatty and exceptionally tasty.

■Product Picture

Allergen（Specific Raw Materials）

107

■ Company`s profile
Company`s NameTSK Trading Co., Ltd.

Annual Sales

Numbers of Employees

Name ofRepresentative

3

Hiromi KASAI
While there are major fishery companies, trading
companies and other competitors, we are flexible andMessages toPurchasers

move fast. Including the former job, we haveexperience of handling scallops over 20 years and haveestablished relationships necessary for selling andmarine products andprocessed marine products-

Website AddressCompany`s
Address〒

Factory`s
Address〒

030-0113

4-6-24 Dainitonyamachi, Aomori, Aomori

Name of the Person in
ChargeHiromi KASAI

E-mail Address

tsk-kasai@trade.gmobb.jp

Phone Number+81-17-763-0644

Fax Number+81-17-763-0649■ Selling Points of the production process

Pictures■ Information of Quality Assurance
Inspection of Products

Yes

No

Prodction Process
Hygine Management

Employees
Facilities andEquipments
The Contact Points

Emergency Response
Documentation

108

The person in charge

Phone number

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of ProductFrozen scallops

JAN Code

2 years

Minimum Unitsof Delivery

10 cartons

Lead Time

Negotiable

Package

Paper

Materials

Packing

size/GrossweightFOB

Normal Tempreture
Refrigeratino
Frozenpackage: plastic

Size/Inner Length(cm) × Width(cm) × Height (cm) Inner Capacity
Capacity
34.5
24.3
6.0
1ｋｇ

VolumeLength(cm) × Width(cm) × Height (cm)

35.0
CIF

Reference Price

25.0

32.0

10.0
Weight（kg)10.0Prices arevalid before
Price inJapanesemarketCertifications
Products/System
Ingredients and Additives
Scallops

The Place of Origin
Hokkaido and Aomori

Nutritional Factsmarine products andprocessed marine products

Use by date

Storage Condition

Outer package: paper, innerMaterials

Ingredient Amount（Eg. X calories/100g）

Product Characteristics

Use Scenes（Usage ・Recipes）

The scallops are used around the world. The product itself has delicate

The product can be cooked on the grill, eaten raw, or used in

texture and taste without adding water.

various types of dishes.

■Product Picture

Allergen（Specific Raw Materials）

109

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions

marine products andprocessed marine products

Name of Product

Half shell scallops

JAN Code-

Use by date

2 years

Minimum Unitsof Delivery

10 cartons

Lead Time

Negotiable

Storage Condition

Plastic

Materials

PackageSize/Inner Length(cm) × Width(cm) × Height (cm) Inner Capacity
Capacity
24.0
35.0
0.8
800ｇ

Packing

size/GrossweightFOB

Normal Tempreture
Refrigeratino
FrozenPaper

Materials

VolumeLength(cm) × Width(cm) × Height (cm)

24.0
CIF

Reference Price

48.0

17.0

Weight（kg)8.0Prices arevalid before
Price inJapanesemarketCertifications
Products/System
Ingredients and Additives
Scallops

The Place of Origin
Hokkaido and Aomori

Product Characteristics

Half shell scallops can be enjoyed at home and also forbusiness use.

Nutritional Facts

Ingredient Amount（Eg. X calories/100g）

Use Scenes（Usage ・Recipes）

For BBQ, grilling with soy sauce or butter■Product Picture

Allergen（Specific Raw Materials）

110

10.0

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of Product

Boiled scallops-

Use by date

2 years

Minimum Unitsof Delivery

10 cartons

Lead Time

Negotiable

Storage Condition

Plastic

Materials

PackageSize/Inner Length(cm) × Width(cm) × Height (cm) Inner Capacity
Capacity
24.0
35.0
5.0
1ｋｇ

Packing

size/GrossweightFOB

Normal Tempreture
Refrigeratino
FrozenPaper

Materials

VolumeLength(cm) × Width(cm) × Height (cm)

38.0
CIF

Reference Price

26.0

24.0

10.0
Weight（kg)10.0Prices arevalid before
Price inJapanesemarketCertifications
Products/System
Ingredients and Additives
Scallops

The Place of Origin
Hokkaido and Aomori

Product Characteristics

A broadened product line of scallops of various sizes isavailable.

Nutritional Factsmarine products andprocessed marine products

JAN Code

Ingredient Amount（Eg. X calories/100g）

Use Scenes（Usage ・Recipes）

Can be enjoyed either cooked or raw■Product Picture

Allergen（Specific Raw Materials）

111

■ Company`s profile

DE-MER CO., LTD

Company`s Name

1.1 billion yen

Annual Sales
Name ofRepresentative120

Numbers of Employees

Kou KIMURA
In 2012, Daimaru, Marutakehachinohesuisan, and De Mer merged into the current De Mer. Our
products utilizing the brand power and the development power of the three companies have beenhighly regarded by the Minister of Agriculture, Forestry and Fisheries Award, the Japan Fisheries

Messages toPurchasers

写真

Association President Award, Zensui Kakoren President Award, Monde Selection and other awards.
Management philosophy: As a food manufacturer, contributing to the society by creating new values in
products and providing safe products that have no risks.
To this end, we always strive to develop ourselves and earn the trust of society.

marine products andprocessed marine products

Website Address

http://www.de-mer.com/

Company`s
Address〒

031-0071

1-10-46 Numadate, Hachinohe, Aomori

Factory`s
Address〒

031-0071

1-10-46 Numadate, Hachinohe, Aomori

Name of the Person
in Charge

Tetsuji IWAIZUMIE-mail Address

tetsuji.iwaizumi@de-mer.com

Phone Number+81-178-71-2288

Fax Number+81-178-45-4902■ Selling Points of the production process

Thawing a raw material → cutting oﬀ the head → ﬁlleting → forming and checking →washing → selecting by weight → salting → seasoning → forming and peeling → slicing →packaging → selecting by weight → metal detection (Fe: 1.5, SUS: 2.5) → packing →freezing → storing in a freezer → shipping

Pictures■ Information of Quality Assurance
Inspection of
Products

Yes

No

Prodction Process
Hygine Management

Staphylococcus aureus
Controlled in accordance with HACCP

Employees

ＨＡＣＣＰ

Facilities andEquipments

ＨＡＣＣＰ

The Contact Points
Emergency Response
Documentation

112

Bacteriological self-testing: viable bacterial count, coliform bacteria, andThe person in charge

Yuko NAKANO

Phone number+81-178-71-2288

In an emergency, responses will be taken in accordance with our complaint
handing manual. Records of quality inspections are maintained.

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of Product

Additive-free pickled mackerel
45582210080585

JAN Code
Use by date365 days frozen at -18℃ or less (only for export)
Day of thawing plus 14 days refrigerated at 10℃ or lessLead Time

Storage Condition

bdl.20packs×4boxes
About one week after a designated label

Refrigerated

FrozenFrozen at -18℃ or less
Certifications
Products/System

Cardboard

Materials

Packingarrives and is attached
Normaltemperature

Size/Inner Length(cm) × Width(cm) × Height (cm) Inner Capacity
Capacity
11.0
26.0
2.0
80-109size/Grossweight

FOB

VolumeLength(cm) × Width(cm) × Height (cm)

30.0
CIF

Reference Price

39.0
Prices arevalid before

7.7

20.0
Weight（kg)2.5

Estimated individually

Price inJapanesemarket298YENIn Oct. 2018, a HACCP certification was awarded to the pickled north sea mackerel (from Norway)

Ingredients and Additives

The Place of Origin

Ingredient Amount（Eg. X calories/100g）

Nutritional Facts

Mackerel (Japan)

Japan

Seasonings

Amount of heatJapan

Protein

18.0g〔Sugars (sugar and high-fructose corn

Fat

14.6g

fermented vinegar, salt, kelp broth, andCarbohydrate

5.9g

extract〕

Sodium chloride equivalent

2.2g

Salt

marine products andprocessed marine products

Minimum Unitsof Delivery

Pouch: PE/PA, board: PS

Materials

Package

227kcalAustralia

Product Characteristics

Use Scenes（Usage ・Recipes）

Mackerel is pickled with our original seasoned vinegar that bringsout the natural taste of mackerel.
No additives, such as chemical seasonings and preservatives, areused.

■Product Picture

Allergen（Specific Raw Materials）
Mackerel

113

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of Product

Pickled and cut mackerel flavored with yuzu

JAN Code
Use by date

4582210080448
365 days frozen at -18℃ or less (only for export)
Day of thawing plus 14 days refrigerated at 10℃ or lessmarine products andprocessed marine products

Minimum Unitsof Delivery
Lead Time

bdl.20packs×4boxes
About one week after a designated label

Refrigerated

FrozenStorage Condition

Frozen at -18℃ or less
Certifications
Products/System

Size/Inner Length(cm) × Width(cm) × Height (cm) Inner Capacity
Capacity
10.8
25.6
2.0
80-109Cardboard

Materials

Packingarrives and is attached
Normaltemperature

Pouch: PE/PA, board: PS

Materials

Packagesize/Grossweight

FOB

VolumeLength(cm) × Width(cm) × Height (cm)

28.3
CIF

Reference Price47.0
Prices arevalid before

9.5

Weight（kg)2.5

Estimated individually

Price inJapanesemarket398YENIn Oct. 2018, a HACCP certification was awarded to the pickled north sea mackerel (from Norway)

Ingredients and Additives

The Place of Origin

Ingredient Amount（Eg. X calories/100g）

Nutritional Facts

Mackerel (Japan)

Japan

Seasoned vinegar

Amount of heat

国産

Protein

18.0g

Salt

Australia

Fat

14.6g

Acidulants, flavors, and seasonings (amino

国産

Carbohydrate

3.2g

Sweetener (stevia)

国産Sodium chloride equivalent

2.1g

Product Characteristics

217kcalUse Scenes（Usage ・Recipes）

Mackerel is pickled with seasoned vinegar in which yuzu juice isadded.
The product has a soft scent of yuzu and tastes refreshing.

■Product Picture

Allergen（Specific Raw Materials）
Mackerel

114

20.0

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of Product

Smoked and sliced mackerel
4582210084132

JAN Code
Use by date365 days frozen at -18℃ or less (only for export)
Day of thawing plus 7 days refrigerated at 10℃ or lessLead Time

Storage Condition

bdl.15packs×6boxes
About one week after a designated label

Refrigerated

FrozenFrozen at -18℃ or less

Cardboard

Materials

Packingarrives and is attached
Normaltemperature

Size/Inner Length(cm) × Width(cm) × Height (cm) Inner Capacity
Capacity
19.0
16.0
1.0
50ｇ

size/Grossweight

FOB

VolumeLength(cm) × Width(cm) × Height (cm)

28.5
CIF

Reference Price

20.5

10.5

15.0
Weight（kg)1.3

Prices arevalid before

Estimated individually

Price inJapanesemarket398 YEN

Certifications
Products/System
Ingredients and Additives

The Place of Origin

Mackerel (Japan)

Japan

Sugar, soy sauce (including wheat and soyJapanbean), and salt
Sweet rice wine, and reduced sugar syrup
Seasonings (amino

Japan
Japan

Product Characteristics

Nutritional Facts
Amount of heatmarine products andprocessed marine products

Minimum Unitsof Delivery

Pouch: PE/PA, board: PS

Materials

Package

Ingredient Amount（Eg. X calories/100g）
232kcalProtein

18.8g

Fat

15.1g

Carbohydrate

5.3g

Sodium chloride equivalent

2.4g

Use Scenes（Usage ・Recipes）

Autumn mackerel caught in waters of Japan is smoked slowly at alaw temperature.

■Product Picture

Allergen（Specific Raw Materials）
Mackerel, wheat, and soybean

115

■ Company`s profile
Company`s Name

Haketa Suisan Co., Ltd.

Annual Sales

Numbers of Employees

Name ofRepresentative

Yoshietsu HAKETA
Scallops we use are grown in Mutsu Bay, Aomori
Prefecture, which is rich in nutrients. In order to have

Messages toPurchasers

such scallops be served at home without risks, we haveacquired a certificate of HACCAP, which are globally
accepted sanitary standards.

marine products andprocessed marine products

http://www.haketa-suisan.co.jp/company/

Website AddressCompany`s
Address〒

Factory`s
Address〒

52-8 Wayama, Shimizugawa, Hiranai, Higashitsugaru, Aomori

039-3332

Name of the Person in
ChargeMiura

E-mail Address

miura@haketa-suisan.co.jp

Phone Number+81-177-56-2100

Fax Number+81-177-55-2392■ Selling Points of the production process

Pictures■ Information of Quality Assurance
Inspection of Products

Yes

No

Prodction Process
Hygine Management

Employees
Facilities andEquipments
The Contact Points

Emergency Response
Documentation

116

The person in charge

Phone number

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of ProductFrozen baby scallops

JAN Code

Materials

540 days frozen

Minimum Unitsof Delivery

Negotiable at the time of order

Storage Condition

Size/Inner Length(cm) × Width(cm) × Height (cm) Inner Capacity
Capacity
1ｋｇ

Cardboard

Materials

Packing

Lead Timesize/GrossweightFOB

Normal Tempreture
Refrigeratino
Frozen

Plastic

Volume10.0

Length(cm) × Width(cm) × Height (cm) Inner Capacity

19.2
CIF

Reference Price

447.0

20.8

10.5

Prices arevalid before
Price inJapanesemarketCertifications
Products/System
Ingredients and Additives
Scallops

The Place of Origin
AomoriNutritional Facts
Energymarine products andprocessed marine products

Use by date

Package

Ingredient Amount（Eg. X calories/100g）
80kcalProtein

16.1g

Total fat

0.3g

Saturated fatty acids

0.1g

Trans fatty acids
Carbohydrate

3.3g

Sugar
Natrium

Product Characteristics

Use Scenes（Usage ・Recipes）

447mg

Scallops we use are grown in Mutsu Bay, Aomori Prefecture, which
is rich in nutrients. Such scallops are steamed and quickly frozen
on the day of landing so that the taste will be kept. They aresuitable for eating raw in salads and marinades. They can also becooked with butter or used in cooked rice.

■Product Picture

Allergen（Specific Raw Materials）

117

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of ProductFrozen scallops

JAN Code

Materials

marine products andprocessed marine products

Use by date

540 days frozen

Minimum Unitsof Delivery

Negotiable at the time of order

Package

Storage Condition

Size/Inner Length(cm) × Width(cm) × Height (cm) Inner Capacity
Capacity
23.0
32.0
3.0
1ｋｇ

Cardboard

Materials

Packing

Lead Timesize/GrossweightFOB

Normal Tempreture
Refrigeratino
Frozen

Plastic

VolumeLength(cm) × Width(cm) × Height (cm)

19.2
CIF

Reference Price

44.7

20.8

Weight（kg)10.5

Prices arevalid before
Price inJapanesemarketCertifications
Products/System
Ingredients and Additives
Scallops

The Place of Origin
AomoriNutritional Facts
EnergyIngredient Amount（Eg. X calories/100g）
72kcalProtein

13.5g

Total fat

0.9g

Saturated fatty acids

0.18g

Trans fatty acids
Carbohydrate

1.5g

Sugar
Natrium

Product Characteristics

Use Scenes（Usage ・Recipes）

320mg

Scallops we use are grown in Mutsu Bay, Aomori Prefecture, which
is rich in nutrients. Such scallops are shelled and quickly frozen
promptly after landing so that the taste will be kept. They aresuitable for eating raw in salads and marinades. They can also becooked with butter or used in cooked rice.

■Product Picture

Allergen（Specific Raw Materials）

118

10.0

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of ProductFrozen half shell scallops (9-10 cm)

JAN Code

Materials

729 days frozen

Minimum Unitsof Delivery

Negotiable at the time of order

Storage Condition

Size/Inner Length(cm) × Width(cm) × Height (cm) Inner Capacity
Capacity
41.0
21.0
3.5
800ｇ

Cardboard

Materials

Packing

Lead Timesize/GrossweightFOB

Normal Tempreture
Refrigeratino
Frozen

Plastic

VolumeLength(cm) × Width(cm) × Height (cm)

31.6
CIF

Reference Price

50.7

17.0

10パック
Weight（kg)8.0Prices arevalid before
Price inJapanesemarketCertifications
Products/System
Ingredients and Additives
Scallops

The Place of Origin
AomoriNutritional Facts
Energymarine products andprocessed marine products

Use by date

Package

Ingredient Amount（Eg. X calories/100g）
72kcalProtein

13.5g

Total fat

0.9g

Saturated fatty acids

0.1g

Trans fatty acids
1.5g

Carbohydrate
Sugar
Natrium

Product Characteristics

Use Scenes（Usage ・Recipes）

320mg

Scallops we use are grown in Mutsu Bay, Aomori Prefecture, which
is rich in nutrients. Such scallops are shelled into half and quickly
frozen on the day of landing. They can be used for BBQ or
appetizers.

■Product Picture

Allergen（Specific Raw Materials）

119

■ Company`s profile

Hachinohe Juzenbussan Ltd.

Company`s NameFY 2020: 341 million yen

Annual Sales
Name ofRepresentative

30

Numbers of Employees

Tadayoshi Watanabe
Since the foundation in 1988, our dried foods anddelicacies have been highly praised by our customers. We

Messages toPurchasers

stick to ingredients from Japan mainly and pursue

写真development of products that highlight features of suchingredients.

marine products andprocessed marine products

http://juzen-bussan.com/

Website AddressCompany`s
Address〒

Factory`s
Address〒

031-082212-5 Shouwachou, Shiroganemachi, Hachinohe, Aomori

Name of the Person in
ChargeTadayoshi Watanabe

E-mail Addresshachinohe-jyuzen@utopia.ocn.ne.jp

Phone Number+81-178-34-1211

Fax Number+81-178-34-1430■ Selling Points of the production process

Thawing raw materials → washing → seasoning → rowing → drying → letting rest → roasting→ cooling → individual packaging → metal detection → selecting → measuring → packaging→ packing → shipping

Pictures■ Information of Quality Assurance
Inspection of Products

Yes

No

Prodction Process
Hygine Management

Employees
Facilities andEquipments
The Contact Points

Measuring of viable bacteria, coliform bacteria, and water activity
Controlled by production records and seasoning measurement records
Health examination, stool examination, and dairy checking of handwashing and hair covering by room entry check sheets
For sanitary control, used machines and equipment are washed and chlorinated.
The person in charge

Nishitani

Phone number+81-178-34-1211

Emergency Response
Documentation

120

Records of production processes are maintained, and product liability insurance is obtained.

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of Product

Boiled scallops

JAN Code

49572400422238

300 days

Minimum Unitsof Delivery

30ｃ/ｓ
600-3000: 5 days
3000-6000: 7days

Lead Time

Package

Packing

325.0

Reference Price

220.0

Paper

Inner Capacity

20.0

120.0

Volume20.0

Length(cm) × Width(cm) × Height (cm)size/GrossweightFOB

Normal Tempreture
Refrigeratino
FrozenLength(cm) × Width(cm) × Height (cm)Materials

6000-10000: 2 weeks
Storage Condition

Size/Inner
Capacity

PE,PA

455.0
CIF

Retail price: 1400-1600 yen

325.0

268.0

Weight（kg)3.6

Prices arevalid before
Price inJapanese market

marine products andprocessed marine products

Use by dateMaterials

Certifications
Products/System
Ingredients and Additives
Boiled scallops (Japan), sugar, reduced

The Place of Origin

Ingredient Amount（Eg. X calories/100g）

Nutritional Facts

Aomori and Hokkaido Energy

252kcalProtein23.7ｇ

sugar syrup, salt, fermented vinegar,
fermented seasonings, dextrin, sorbitol,
acidulant, seasonings (amino acids, etc.),preservative (potassium sorbate)

Fat

1.1ｇ

Carbohydrate

36.7ｇ

Sodium chloride equivalent

5.3ｇ

Saturated fatty acid

0.25ｇ
Not detectable

Trans fatty acidUse Scenes（Usage ・Recipes）

Product Characteristics
Scallops from Japan are boiled slowly in a pot to bring out thenatural taste.

The delicacy goes well with alcohol and Japanese tea.
Since scallops are packed individually, you can enjoy them all you
want anytime.

■Product Picture

Allergen（Specific Raw Materials）
なし

121

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of Product

Boiled scallops (wasabi)

JAN Code

4957240 053401

marine products andprocessed marine products

Use by date

300 days

Minimum Unitsof Delivery

30ｃ/ｓ

Lead Time

3000-6000: 7 days

600-3000: 5 days

Materials

PackageSize/Inner
Capacity

Storage Condition

325.0

Packing

size/Grossweight

FOB

Reference Price

220.0

Paper

Materials

6000-10000: 2 weeks
Normal Tempreture
Refrigeratino
FrozenPE,PA
Length(cm) × Width(cm) × Height (cm)

Inner Capacity

20.0

120.0

Volume20.0

Length(cm) × Width(cm) × Height (cm)

455.0
CIF

Retail price: 1400-1600 yen

325.0

270.0

Weight（kg)3.6

Prices arevalid before
Price inJapanese market

Certifications
Products/System
Ingredients and Additives
Boiled scallops (Japan), sugar, reduced
sugar syrup, salt, fermented vinegar,

The Place of Origin

Ingredient Amount（Eg. X calories/100g）

Nutritional Facts

Aomori and Hokkaido Energy
Proteinfermented seasonings, spices, wasabi,
dextrin, sorbitol, acidulant, seasonings(amino acids, etc.), flavors, preservative(potassium sorbate)

263kcal
26.5ｇ

Fat

1.1ｇ

Carbohydrate

36.7ｇ

Sodium chloride equivalent

5.6ｇ

Saturated fatty acid

0.33ｇ

Trans fatty acidUse Scenes（Usage ・Recipes）

Product Characteristics
Scallops from Japan are boiled slowly in a pot to bring out thenatural taste and then flavored with wasabi.

Not detectable

The delicacy goes well with alcohol and Japanese tea.
Since scallops are packed individually, you can enjoy them all you
want anytime.

■Product Picture

Allergen（Specific Raw Materials）
あし122

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of ProductSpicy boiled scallops
4957240 053418

Use by date

300 days

Minimum Unitsof Delivery

30ｃ/ｓ
600-3000: 5 days
3000-6000: 7 days

Lead Time

Materials

Package

Storage Condition

Size/Inner Length(cm) × Width(cm) × Height (cm) Inner Capacity
Capacity
325.0
220.0
20.0
120.0

Paper

Materials

Packing

6000-10000: 2 weeks
Reference PriceVolumeLength(cm) × Width(cm) × Height (cm)size/GrossweightFOB

Normal Tempreture
Refrigeratino
Frozen

PE,PA

455.0
CIF

Retail price: 1400-1600 JPY

325.0

270.0

20.0
Weight（kg)3.6

Prices arevalid before
Price inJapanesemarketmarine products andprocessed marine products

JAN Code

Certifications
Products/System
Ingredients and Additives
Boiled scallops (Japan), sugar, reduced
sugar syrup, salt, fermented vinegar,
fermented seasonings, spices, hot pepper,
dextrin, sorbitol, acidulant, seasonings(amino acids, etc.), preservative(potassium sorbate)

The Place of Origin

Nutritional Facts

Aomori and Hokkaido Amount of heat
Protein
Fat
Carbohydrate
Sodium chloride equivalent
Saturated fatty acid

Ingredient Amount（Eg. X calories/100g）

Trans fatty acidnatural taste and mixed with hot pepper.

4.3ｇ
0.23ｇ
Not detectable

Use Scenes（Usage ・Recipes）

Product Characteristics
Scallops from Japan are boiled slowly in a pot to bring out the

277kcal
25.9ｇ
1.4ｇ
40.3ｇ

The delicacy goes well with alcohol and Japanese tea.
Since scallops are packed individually, you can enjoy them all you
want anytime.

■Product Picture

Allergen（Specific Raw Materials）

123

■ Company`s profile

Food Advance Inc.

Company`s NameFY 2019: 40 million yen

Annual Sales
Name ofRepresentative

Numbers of Employees

Six members as of May 2021

Daisuke TAKNAKA
With a mission of "to the world, providing fresh and safe frozen productsthat are more delicious than raw products," in Hachinohe City, Aomori

Messages toPurchasers

Pref., we plan, produce, and sell mainly refrigerated, frozen, or

写真processed fishery products. By using our technique of quickly freezing
fresh seafood landed in Aomori and around Japan, we provide safe
products without the risk of parasites while maintaining their freshness.

marine products andprocessed marine products

Website Address

https://www.food-advance.co.jp/

Company`s
Address〒

031-0831

1-3-18 Chikkogai, Hachinohe, Aomori

Factory`s
Address〒

031-0831

1-3-18 Chikkogai, Hachinohe, Aomori

Name of the Person
in Charge

Sae KIKUCHI

E-mail Address

adokikuchi0312@gmail.com

Phone Number+81-178-32-6351

Fax Number+81-178-32-3136■ Selling Points of the production process
IQF sardines: Landing → quick freezing → packaging and packing* Sardines are quickly frozen through a tunnel freezer at -40℃. They are frozen to the core in a short time, being
able to maintain high quality.
Blanched sea urchin: Landing → shelling → blanching → freezing → setting and packaging* While it is difficult to freeze raw sea urchin, the blanching process enables freezing of sea urchin by heating only
the surface and preventing sea urchin from losing shape.
Squid noodles: Landing → quick freezing → thawing → peeling → cutting → setting and packaging* The key point is the quick freezing process, which destroys parasites.
Pictures

写真

写真

写真

■ Information of Quality Assurance
Inspection of
Products

Yes

No

Prodction Process
Hygine Management

Employees
Facilities andEquipments
The Contact Points

Metal detector (Fe: 1.5ｍｍ, SUS: 2.5ｍｍ)
Production process management is conducted in accordance with the JFS-B Standard.

Records of employees' entering and leaving the plant are maintained,
and employees' clothing and physical condition are checked.

Facilities and equipment are checked regularly.
The person in charge

Sae KIKUCHI

Phone number

Emergency Response
Documentation

124

Covered by product liability insurance+81-178-32-6351

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of Product

IQF sardines (80-100 g)

JAN Code4573487660143

Use by date

One year frozen

Lead Time

Storage Condition

7ｋｇ/1ｃ/ｓ

One week for delivery to the

Packing

size/GrossweightReference Price

Certifications
Products/System

JFS-B
The Place of Origin

VolumeLength(cm) × Width(cm) × Height (cm)

32.0

FOB

Normal Tempreture
Refrigeratino
FrozenJapanese sardine

DB

Materials

designated warehouse in Japan

Ingredients and Additives

Size/Inner Length(cm) × Width(cm) × Height (cm) Inner Capacity
Capacity

CIF

350 yen/ｋｇ

46.5

14.0

7ｋｇ
Weight（kg)

7ｋｇ

Prices arevalid before
Price inJapanesemarket

350 yen

HACCP

Nutritional Factsmarine products andprocessed marine products

Minimum Unitsof Delivery

Materials

Package

Ingredient Amount（Eg. X calories/100g）

Japan (off Aomori)169 kcal/100 g

Use Scenes（Usage ・Recipes）

Product Characteristics

Good on a charcoal grill and also for eating as sashimi
Since freshly landed sardines go through the IQF process using a tunnel
freezer at -40℃, they can be stored in a freezer while maintaining a highlevel of freshness.The sardines having plenty of fat are good on the grill
and also suitable for eating raw.

■Product Picture
商品名：寒流トロイワシＩＱＦ（刺身用・焼き用）
名

称 真イワシ

原 産 地 国産（北海道青森県沖、八戸港水揚げ）
内 容 量 7kg
賞味期限 2022.11.30
保存方法 要冷凍（－１８℃以下）
製 造 者

フードアドバンス株式会社
青森県八戸市築港街１－３－１８

解凍してお召し上がり下さい。

Allergen（Specific Raw Materials）

125

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of ProductBlanched sea urchinmarine products andprocessed marine products

JAN Code4573487660143

Use by date

One year frozen

Minimum Unitsof Delivery

32 packs/case

Lead Time

Storage Condition

One week for delivery to theMaterials

PackageSize/Inner Length(cm) × Width(cm) × Height (cm) Inner Capacity
Capacity
16.5
12.0
3.5
100ｇ

DB

Materials

Packingdesignated warehouse in Japansize/GrossweightFOB

Normal Tempreture
Refrigeratino
FrozenPS

Reference PriceVolumeLength(cm) × Width(cm) × Height (cm)

32.0
CIF

1,800

46.5

32.0
Weight（kg)14.0

Prices arevalid before
Price inJapanesemarketCertifications
Products/System
Ingredients and Additives
Sea urchin

The Place of Origin

Nutritional Facts

Ingredient Amount（Eg. X calories/100g）
120 kcal/100 g

Japan (Iwate and

Use Scenes（Usage ・Recipes）

Product Characteristics
Fresh sea urchin harvested in Japan is blanched without alum.

Eating it plain is the best recommended way to eat.

The blanching process prevents sea urchin from losing shape and enables

It can also be used as a topping on and as an ingredient of pasta andfreezing of it.

other various dishes.
Moreover, soup with our sea urchin and shellfish will give off a good smellof ocean, as "ichigoni ," a regional cuisine of Aomori Pref.

■Product Picture
商品名：うに（ブランチング）
原材料

うに（岩手県産）

内容量

100ｇ

賞味期限

2022 年 5 月

保存方法

要冷凍（-18℃以下）

食べ方

解凍後、早めにお召し上がりください

製造者

フードアドバンス株式会社
青森県八戸市築港街１－３－１８

Allergen（Specific Raw Materials）

126

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions

Squid noodles

Name of Product
JAN Code4573487660136
One year frozen

Minimum Unitsof Delivery

25 packs/case
One week for delivery to theLead Time

Package

Length(cm) × Width(cm) × Height (cm)15.0

size/GrossweightReference Price

Certifications
Products/System

Inner Capacity

1.5

100ｇ

Volume25入Length(cm) × Width(cm) × Height (cm)

32.0

FOB

Normal Tempreture
Refrigeratino
Frozen35.0
DBMaterials

Packingdesignated warehouse in Japan

Storage Condition

Size/Inner
Capacity

PE,PA

CIF

320 YEN

46.5

14.0

Weight（kg)

2.5ｋｇ

Prices arevalid before
Price inJapanesemarketJFS-B HACCP

Ingredients and Additives
Japanese flying squid

The Place of Origin

Nutritional Facts

Japan (Aomori)Ingredient Amount（Eg. X calories/100g）
83 kcal/100 g

Use Scenes（Usage ・Recipes）

Product Characteristics
Squids caught off Aomori Pref. are cut into fine strips like noodles.

marine products andprocessed marine products

Use by dateMaterials

The product goes well with soup base for somen noodles, which are madeFreshly caught squids are quickly frozen at -40℃, maintaining a high level of bonito broth, sweet rice wine, and soy sauce.
of freshness.

It is also good for eating with soy sauce and wasabi as ordinary squid

Moreover, the low freezing temperature reduces the risk of anisakis andother parasites.

■Product Picture
商品名：いかソーメン
原材料

スルメイカ（青森県産）

内容量

100ｇ

賞味期限

2022 年 5 月 20 日

食べ方

解凍後、早めにお召し上がりください

保存方法

要冷凍（-18℃以下）

製造者

フードアドバンス株式会社
青森県八戸市築港街１－３－１８

Allergen（Specific Raw Materials）

127

■ Company`s profile

Maruishi Numata Shoten Inc.

Company`s NameFY 2021: 230 million yen

Annual Sales
Name ofRepresentative

19

Numbers of Employees

Yukan NUMATA
For over 100 years since the foundation in 1918, we have
manufactured and sold mainly grilled chikuwa and other fishcakes.

Messages toPurchasers

As we use almost the same technique as those in old times, our

写真products keep the elastic texture of fish meat.
We are equipped with a quick freezer and can make shipment in afrozen state.

marine products andprocessed marine products

Website Address

http://www.m-numata.jp/

Company`s
Address〒

030-0811

2-12-10 Aoyagi, Aomori, Aomori

Factory`s
Address〒

030-0811

2-12-10 Aoyagi, Aomori, Aomori

Name of the Person
in Charge

Yukan NUMATA

E-mail Addresssanjirushi@m-numata.jp

Phone Number

050-3785-3945

Fax Number+81-17-775-2656■ Selling Points of the production process

Pictures

写真

写真

写真

Grinding with a stone mill for 30 min

Grilling in a 22-meter furnace, the longest class in the industry

Aomori grilled chikuwa is also called "botan yaki "■ Information of Quality Assurance
Inspection of
Products

Yes

No

Prodction Process
Hygine Management

Employees
Facilities andEquipments
The Contact Points

Emergency Response
Documentation

128

External testing (qualitative tests for general bacteria, coliform bacteria,
Escherichia coli , and Staphylococcus aureus )Controlled in accordance with HACCP for seafood processing facilities(certified by Japan Food Certification Organization)
ＨＡＣＣＰ
Controlled in accordance with HACCP for seafood processing facilities;
overhauled regularly
The person in charge

Koji YASUDA

Phone number

Covered by product liability insurance; the manual for productrecalling in place050-3785-3945

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions

Grilled chikuwa

Name of Product4902961010134

JAN Code

Six months frozen at -18℃ or lessUse by dateMaterials

Package

After thawing, 10 days refrigerated at 10℃ or less

For up to 25 cases, one week for shipping

Packing

For 26 cases or more, please contact us.
Normaltemperature

Storage Condition

Refrigerated

size/Grossweight

FOB

FrozenSix months frozen at -18℃ or less
After thawing, 10 days refrigerated

21.5
CIF

Referenc 90 yen (tax excluded) per tube
e Price

35.5

Inner Capacity

3.0

100g

Volume30.0

Length(cm) × Width(cm) × Height (cm)

at 10℃ or less

Certifications
Products/System

3.0

Cardboard

Materials

5 cases

Lead Time

17.5

Weight（kg)

10.5

3.5

Prices arevalid before

June 2022

Price inJapanesemarket168 yen (tax excluded)

Certified according to HACCP for seafood processing facilities (by Japan Food Certification
Organization):
Grilled chikuwa (frozen and chilled) and Satsuma-age (frozen and chilled)
The Place ofOriginIngredients and Additives

Nutritional Facts

Ingredient Amount（Eg. X calories/100g）

Fish meat

Japan and USA

Potato starch

Japan

Wheat starch
Egg white

USA
Japan

EnergyProtein
Fat
Carbohydrate

MaltoseSalt

Japan, USA

Natrium

930g

Japan

Sodium chloride equivalent

2.1g

Fermented
Soybean oil

USA、Japan
USA
Japan
USA

Sugar
Hamo (fish) extract
Fish sauce
Seasoning (amino acids)

ThailandIndonesia

GlucoseWheat flour

marine products andprocessed marine products

Minimum Unitsof Delivery

Size/Inner
CapacityPE
Length(cm) × Width(cm) × Height (cm)117.7kcal
11.2g
0.9g
16.2g

Japan
Japan

Product Characteristics

Use Scenes（Usage ・Recipes）

The product is made with 100% pollock.

Suitable for oden and other simmered dishes

It uses even mince ranked as "FA," which is the highest rank.

It is also recommended as an ingredient of tempura , such as

Milling by a stone mill gives it the chewy and elastic texture.

chikuwa-ten and kaki-age .

Luxury mass retailers and Michelin-listed restaurants in Japan use the If you warm it in a microwave at 500 W for about 20 sec, you canenjoy a taste like freshly grilled chikuwa.
product.

■Product Picture

Allergen（Specific Raw Materials）
Partially containing wheat, egg, or soybean

129

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions

Additive-free grilled chikuwa

Name of Product
JAN Code

4902961010516
Six months frozen at -18℃ or lessUse by dateMaterials

Package

After thawing, 10 days refrigerated at 10℃ or lessmarine products andprocessed marine products

Minimum Unitsof Delivery

5 cases

Packing

For 11 cases or more, please contact us.
Normaltemperature

Refrigerated

size/Grossweight

FOB

FrozenSix months frozen at -18℃ or less

Storage Condition

17.5

After thawing, 10 days refrigerated at

Reference Price

3.0

Cardboard

Materials

For up to 10 cases, one week for shipping

Lead Time

Size/Inner
CapacityPE
Length(cm) × Width(cm) × Height (cm)

Inner Capacity

3.0

90g

Volume30.0

Length(cm) × Width(cm) × Height (cm)

17.5
CIF

2.7

2.7

Weight（kg)3.2

Prices arevalid before

June 2022

Price inJapanese market

158 yen (tax excluded)

85 JPY (tax excluded) per tube

10℃ or less

Certified according to HACCP for seafood processing facilities (by Japan Food Certification

Certifications
Products/System

Organization):
Grilled chikuwa (frozen and chilled) and Satsuma-age (frozen and chilled)

Ingredients and Additives

The Place of Origin

Nutritional Facts

Ingredient Amount（Eg. X calories/100g）

Pollock

Hokkaido

Potato starch

EnergyJapan

Protein

MaltoseJapan, USA

Fat

1.8g

Salt

Japan

Carbohydrate

19.4g

Glucose

USA、Japan

Natrium

Rapeseed oil

Canada and Australia Sodium chloride equivalent

Fermented seasoning
Fish sauce

Japan
ThailandSuperfine sugar
Yeast extract

Thailand

137.0kcal
10.9g

886
2.3g

Thailand、Australia

Use Scenes（Usage ・Recipes）

Product Characteristics
The product is made with 100% pollock from Hokkaido.
We are particular about mince and use phosphate-free mince for it.
No additive (chemical seasoning or preservative) is used.
No "specific raw materials" and other allergic substances are
Traditional milling by a stone mill gives it the elastic texture.

Suitable for oden and other simmered dishes
It is also recommended as an ingredient of tempura , such as
chikuwa-ten and kaki-age .
If you warm it in a microwave at 500 W for about 20 sec, you canenjoy a taste like freshly grilled chikuwa .

■Product Picture

Allergen（Specific Raw Materials）
Production line contamination:
Wheat, egg, crab, milk constituent, or soybean

130」

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions

Satsuma-age for professional use

Name of Product
JAN Code

Materials

Package

Six months frozen at -18℃ or less

Minimum Unitsof Delivery

5 cases

Packing

on the amount
Normaltemperature

Refrigerated

Length(cm) × Width(cm) × Height (cm)21.5

Frozensize/Grossweight

FOB

Reference Price36.0

Cardboard

Materials

About two weeks but depending

Lead Time

Size/Inner
Capacity

7.5

2kg

Volume2kg

Length(cm) × Width(cm) × Height (cm)

21.5
CIF

Inner Capacity

36.0

7.5

Prices are

Weight（kg)2.3kgJune 2022

1,750 yen (tax excluded) valid before

Storage Condition

Frozen at -18℃ or less

Certifications
Products/System

Certified according to HACCP for seafood processing facilities (by Japan Food Certification Organization):per boxPrice inJapanesemarketmarine products andprocessed marine products

Use by datePE

Grilled chikuwa (frozen and chilled) and Satsuma-age (frozen and chilled)

Ingredients and Additives

The Place of Origin

Nutritional Facts

Ingredient Amount（Eg. X calories/100g）

Fish meat

Japan, USA and

Potato starch

Energy121kcalJapan

Protein

10.4g

Sugar

Thailand, Australia and others

Fat

1.4g

Salt

Japan

Carbohydrate

16.8g

Glucose

USA、Japan

Natrium

608mg

Fermented seasoningJapan

Sodium chloride equivalent

1.5g

Product Characteristics
The product is simple Satsuma-age (fried fishcake).

Use Scenes（Usage ・Recipes）
Suitable for oden and other simmered dishes

No preservative or chemical seasoning is used.
There may be some allergic substances contained.

■Product Picture

Allergen（Specific Raw Materials）
Production line contamination:
Wheat, egg, crab, milk constituent, or soybean

131

■ Company`s profile

Marunushi Co., Ltd.

Company`s NameFY 2019: 5,000 million yen

Annual Sales
Name ofRepresentative

93

Numbers of Employees

Yuta JINUSHI
We have run a business since the foundation in 1952 in Hachinohe, thetown of fishery and squid. With the slogan of "pursuing not only the

Messages toPurchasers

写真safety of foods but also increased freshness and deliciousness," wetogether strive to contribute to the home food culture by responding toa wide variety of needs of customers to a satisfactory extent.

marine products andprocessed marine products

https://www.marunushi.co.jp/

Website AddressCompany`s
Address〒

Factory`s
Address〒

031-0821

2-5-1Shouwachou, Shiroganemachi, Hachinohe, Aomori

Name of the Person in
ChargeKazuhiro SAKAMOTO

E-mail Address

sakamoto@marunushi.co,jp

Phone Number+81-178-33-1571

Fax Number+81-178-34-6305■ Selling Points of the production process

Pictures

写真

写真

写真

■ Information of Quality Assurance
Inspection of Products

Yes

No

Prodction Process
Hygine Management

and random testing in the course of production
Controlled in accordance with HACCP

Employees

HACCP

Facilities andEquipments

HACCP

The Contact Points
Emergency Response
Documentation

132

General viable bacteria count testing for each lot,

The person in charge

Yuta JINUSHI

Phone number

0178-33-1571

Records are maintained, and product liability insurance is obtained.

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions

Dried overnight Hachinohe Gin Saba (brand mackerel)

Name of Product4943671 304045

Use by date

1 year frozen

Minimum Unitsof Delivery

5 cases

Lead Time

５ daysCertifications
Products/System

Pouch: PE/PA

Size/Inner Length(cm) × Width(cm) × Height (cm) Inner Capacity
Capacity
22.0
43.0
5.0
1

Cardboard

Materials

Packing

size/GrossweightReference PriceVolumeLength(cm) × Width(cm) × Height (cm)

30.0

FOB

Normal Tempreture
Refrigeratino
FrozenStorage Condition

Materials

Package

CIF

600 yen

50.0

20.0

15
Weight（kg)7.5

Prices arevalid before

Dec. 2022

Price inJapanesemarket1200 YEN

Main plant: HACCP certified (by Japan Food Certification Organization)

Ingredients and Additives
Mackerel

The Place of Origin
Hachinohe

Salt

Ingredient Amount（Eg. X calories/100g）

Nutritional Facts
Energy348 kcal/100 g

Protein

18.7ｇ/100 g

Shochu (distilled spirit)

Fat

28.5ｇ/100 g

pH adjuster

Carbohydrate

0.2ｇ/100 g

Seasonings (amino acids, etc.)

Sodium chloride equivalent

1.7ｇ/100 g

Product Characteristics

marine products andprocessed marine products

JAN Code

Use Scenes（Usage ・Recipes）

Hachinohe Gin Saba refers to chub mackerel that is caught in the

The product weighs about 500 g, which is for 3-4 persons.

nearshore waters off Hachinohe in fall and weighs 550 g or more.

Since the taste and the fat of mackerel are concentrated by drying, there is

Gin Saba stores a plenty of fat in its body to survive cold winter.

no need of extra seasoning.

For the product, large Gin Saba weighing 700 g or more is used and dried

Please enjoy the product after thawing and slowly grilling it.

overnight by a hot-air dryer.

■Product Picture

Allergen（Specific Raw Materials）
Mackerel

133

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions

Pickled Hachinohe Gin Saba (brand mackerel)

Name of Productmarine products andprocessed marine products

JAN Code4943671 200378

Use by date

Half year frozen

Minimum Unitsof Delivery

5 sets of 4 boxes

Lead Time

５ daysStorage Condition

Certifications
Products/System

Size/Inner Length(cm) × Width(cm) × Height (cm) Inner Capacity
Capacity
17.5
33.0
3.0
1.0

Cardboard

Materials

Packing

size/GrossweightFOB

Normal Tempreture
Refrigeratino
FrozenPouch: PE/PA, board: PS

Materials

Package

Reference PriceVolume10.0

Length(cm) × Width(cm) × Height (cm) Inner Capacity

30.0
CIF

520 yen

40.0

36.0

9.5

Prices arevalid before

Dec. 2021

Price inJapanesemarket

1000YEN

Main plant: HACCP certified (by Japan Food Certification Organization)

Ingredients and Additives
Mackerel

The Place of Origin
Hachinohe

Salt

Nutritional Facts
EnergyIngredient Amount（Eg. X calories/100g）
254 kcal/100 g

Proteinper 100ｇ 16.5ｇ

Sugar

Fat

per 100ｇ 19.4ｇ

Fermented vinegar

Carbohydrate

per 100ｇ 3.4ｇ

SorbitolSodium chloride equivalent

per 100ｇ 1.8ｇ

Acidulant
Seasonings (amino acids, etc.)
Sweetener (sucralose)

Product Characteristics

Use Scenes（Usage ・Recipes）

Hachinohe Gin Saba refers to chub mackerel that is caught in the

The fillet weighs about 200 g, which is for 4-5 persons.

nearshore waters off Hachinohe in fall and weighs 550 g or more.

It is very thick and has a plenty of fat. The texture is soft and moist.

Gin Saba stores a plenty of fat in its body to survive cold winter.
The product is premium pickled mackerel using very large Gin Saba
weighing about 1,000 g.

■Product Picture

Allergen（Specific Raw Materials）
Mackerel, wheat, and soy bean

134

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of Product38 CAN BAR (canned Hachinohe mackerel): Salt of the Tsugaru Straits

JAN Code4943671 000305

Use by date

3 years at ordinary temperature
A set of 4 boxes

Lead Time

Storage Condition

Size/Inner Length(cm) × Width(cm) × Height (cm) Inner Capacity
Capacity
8.6
8.6
4.5
180ｇ

Cardboard

Materials

Packing

５ dayssize/GrossweightFOB

Normal Tempreture
Refrigeratino
FrozenPouch: PE/PA

Reference PriceVolumeLength(cm) × Width(cm) × Height (cm)

27.0
CIF

280 yen35.0

24.0
Weight（kg)

10.5

5.6

Prices arevalid before
Price inJapanesemarket

380YEN

Certifications
Products/System
Ingredients and Additives
Mackerel

The Place of Origin
Hachinohe

Salt

Ingredient Amount（Eg. X calories/100g）

Nutritional Facts
Energy244 kcal/100 g

Protein

17.9ｇ/100 g

Fat

19.2ｇ/100 g

Carbohydrate

0.1ｇ/100 g

Sodium chloride equivalent

1.2ｇ/100 g

Use Scenes（Usage ・Recipes）

Product Characteristics
The product is canned mackerel using mackerel caught in the nearshore

marine products andprocessed marine products

Minimum Unitsof Delivery

Materials

Package

As a snack, marinade, stir-fry, or soupwaters off Hachinohe.Simple is best—it is seasoned by "Salt of the Tsugaru Some families use it for making broth for senbei jiru (a Hachinohe cuisine
Straits," manufactured by the northernmost salt refinery of the main island soup).
of Japan.In addition to the salt taste, there are six tastes: ajillo, yuzu
kosho, tom yum goong, green curry, habanero, and Stamina Gen Tare.

■Product Picture

Allergen（Specific Raw Materials）
Mackerel135

■ Company`s profile

Yamajin Co., Ltd.

Company`s Name

4.2 billion yen (FY March 2021)

Annual Sales
Name ofRepresentative

102

Numbers of Employees

Takenori JIN
As you can see by the picture, the president of Yamajin is an active
scallop fisherman of Mutsu Bay and operates his fishing boat every
morning. At a plant located within a five minute distance by track

Messages toPurchasers

写真from the fishing port, scallops are processed while they are fresh. As
we pursue freshness of our products, we have established an
integrated system of marine culture, landing, manufacture, andshipping

marine products andprocessed marine products

Website Address

http://www.yamajin.aomori.jp

Company`s
Address〒

038-0059

262-5 Okada Aburakawa, Aomori, Aomori

Factory`s
Address〒

038-0059

262-10 Okada Aburakawa, Aomori, Aomori

Name of the Person
in Charge

Takenori MATSUMOTO

E-mail Address

t-matsumoto@ymjin.co.jp

Phone Number+81-17-763-3380

Fax Number+81-17-788-4481■ Selling Points of the production process

Carrying in raw materials (boiled scallops manufactured at the main plant) → storing in afreezer → checking → ﬂouring → battering → breading → setting on a tray → measuring →freezing → packaging and label check → metal detection → packing → storing in a freezer→ shipping

Pictures

写真

写真

写真

Company boat catching scallops

All water used for plant machines is sterilized marine water of Mutsu
Bay

Boiled young scallops cultured by our original method■ Information of Quality Assurance
Inspection of
Products

Yes

No

Prodction Process
Hygine Management

Employees
Facilities andEquipments
The Contact Points

Emergency Response
Documentation

136

Bacteria test for all processes, core temperature test at the time of scallop
steaming, Escherichia coli test by dedicated staff, etc.
Swab test after cleaning of all processes, water quality test for sterilized
marine water, and checking of manufacturing flow chart
Checking of hand washing, and seminars on HACCP, sanitation,and contamination
Dedicated staff for facility management in place, and strict checkingof equipment before work
The person in charge

Takashi KUDO

Phone number

Food safety manual and food poisoning manual in place,and product liability insurance (including foreign) coverage017-763-3380

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions

Breaded scallops

JAN Code4534695263151

Use by date

180 days

Minimum Unitsof Delivery

5ｃ/ｔ

Lead Time

1 weekCertifications
Products/System

PE

Size/Inner Length(cm) × Width(cm) × Height (cm) Inner Capacity
Capacity
23.0
32.0
3.0
400ｇ

Cardboard

Materials

Packing

size/GrossweightFOB

Normal Tempreture
Refrigeratino
FrozenStorage Condition

Materials

Package

Reference PriceVolume20.0

Length(cm) × Width(cm) × Height (cm)

25.0
CIF

650

42.0

Weight（kg)23.0

Prices arevalid before

9.0

December 2020

Price inJapanesemarket1280 yen

Main plant: EU/FDA HACCP, second plant (breaded scallops): FDA HACCP

Ingredients and Additives

The Place of Origin

Nutritional Facts

Ingredient Amount（Eg. X calories/100g）

Scallops

Aomori

Bread crumbs

EnergyJapan and others

ProteinStarchUSA and others

Fat

Wheat flour

Japan and others

Carbohydrate

23.0ｇ/100ｇ
22.0ｇ/100ｇ

146kcal/100g
11.0ｇ/100ｇ
1.3g/100g

Corn flour

USA and others

Sugar

GlucoseJapan and others

Fiber

1.0ｇ/100ｇ

Thickener (guar gum)

Japan and others

Sodium chloride equivalent

0.92ｇ/100ｇ

Calcium phosphate

Japan and others

Calcium

37ｍｇ/100ｇ

Product Characteristics

marine products andprocessed marine products

Name of ProductUse Scenes（Usage ・Recipes）

Each one-year-old scallop from Mutsu Bay, Aomori Prefecture, is

They are suitable for dinner and a lunch box. Although they arebreaded neatly. A juicy scallop will show up from crispy batter.

just fried from frozen, you can enjoy authentic fry.

Since they have been steamed at 90℃ or more at the firstmanufacturing stage, fry the scallops for two and a half minutes tothree minutes at 175-180℃ until they turn golden.

■Product Picture

Allergen（Specific Raw Materials）

137

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of ProductYamajin boiled scallops

marine products andprocessed marine products

JAN Code4534695100012

Use by date18 months

Minimum Unitsof Delivery

6ｃ/ｔ

Lead Time

2 weeks

Storage ConditionPE

Size/Inner Length(cm) × Width(cm) × Height (cm) Inner Capacity
Capacity
43.0
32.0
15.0
1kg

Cardboard

Materials

Packing

size/GrossweightFOB

Normal Tempreture
Refrigeratino
FrozenCertifications
Products/System

Materials

Package

Reference PriceVolumeLength(cm) × Width(cm) × Height (cm)

CIF

650

Prices arevalid before

December 2020

Price inJapanesemarket1280 yen

Main plant: EU/FDA HACCP, second plant (breaded scallops): FDA HACCP

Ingredients and Additives
Scallops

The Place of Origin
AomoriNutritional Facts
EnergyIngredient Amount（Eg. X calories/100g）
79kcal/100g

Protein

15.5ｇ/100ｇ

Fat

0.2g/100g

Carbohydrate

3.7ｇ/100ｇ

Ash content

1.9ｇ/100ｇ

Sodium chloride equivalent

1.31ｇ/100ｇ

Freshly landed scallops are steamed at 90℃.

Use Scenes（Usage ・Recipes）
Suitable for simmering, stir-frying, boiling, grilling, andBy this process, listeria and other bacteria will befryingProduct Characteristics

extinguished.
Moreover, the taste will be condensed.

■Product Picture

Allergen（Specific Raw Materials）

138

Weight（kg)■ Company`s profile

Yamamoto Foods Co.,Ltd.

Company`s Name

750 million yen

Annual Sales
Name ofRepresentative

60

Numbers of Employees

KouheiYAMAMOTO
Wishing to deliver delicious "Aomori cuisines" to every one, wehave developed various products with strictly selected herring roe
and fresh ingredients by using our original methods. All throughMessages toPurchasers

写真the ages, we will continue to develop trusted products byprotecting the genuine taste and quality, as well as listening towords of customers directly.

http://www.yamamoto-foods.co.jp/

Company`s
Address〒

039-3503

56-1 Urashima, Nonai Aomori, Aomori

Factory`s
Address〒

030-0901

3-1-21 Minatomachi, Aomori, Aomori

Name of the Person
in Charge

Toshiki WASHIO

E-mail Address

info＠yamamoto-foods.co.jp

Phone Number+81-17-726-5581

Fax Number+81-17-726-5575

marine products andprocessed marine products

Website Address■ Selling Points of the production process

Raw materials: selecting and foreign body removal → seasoning → fermenting (at 5℃ orless) → measuring and ﬁlling → weight check → metal detection → foreign body inspectionin the X-rays → storing in a freezer (at -18℃)

Pictures

写真

写真

写真

■ Information of Quality Assurance
Inspection of
Products

Yes

No

Prodction Process
Hygine Management

Sensory testing, physicochemical testing (NaCl, pH, and Brix), and bacteria
testing (general viable bacteria, coliform bacteria, and mold and yeast)
Strict temperature management for products, work in progress, andraw materials; metal detection; and foreign body inspection in the X-rays

Employees

Washing hands neatly and wearing clothes appropriately

Facilities andEquipments

Strictly washing and sterilizing machines and instruments

The Contact Points
Emergency Response
Documentation

The person in charge

Toshiki WASHIO

Phone number

080-1669-8868

Certificates of origin; records of fungus testing (self and public);
and product liability insurance coverage

139

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of Product

NEBUTAZUKE 50ｇ×2

marine products andprocessed marine products

JAN Code

4979360500009

Use by date360 days after shipment (frozen)

Minimum Unitsof Delivery

4 boxesMaterials

Package

Storage Condition

Certifications
Products/System

Size/Inner Length(cm) × Width(cm) × Height (cm) Inner Capacity
Capacity
9.0
9.0
4.5
120.0

Cardboard

Materials

Packing

Lead Timesize/GrossweightFOB

Normal Tempreture
Refrigeratino
FrozenContainer: PET, film: PE/PET, band: PP

VolumeLength(cm) × Width(cm) × Height (cm)

19.5
CIF

Reference Price45.0

5.0

Weight（kg)1.4

Prices arevalid before
Price inJapanesemarket

330 yenHACCP (Japan Food Certiﬁcation Organization) for processed herring roe (nebutazuke )Ingredients and Additives
RadishThe Place of Origin

Nutritional Facts

Ingredient Amount（Eg. X calories/100g）

Herring roe

JPN

Protein

CAN, DEU, NLD

Fat

0.2ｇ

4.1ｇ

Cucumber

JPN

Carbohydrate

19.7ｇ

Kelp

JPN

Sodium chloride equivalent

4.1ｇ

Dried squid

JPN

Raw materials for pickling
Sorbitol
Ethanol

Product Characteristics
Strictly selected herring roe, dried squid, radish, cucumber, andslimy kelp are pickled in soy source, bringing out the wonderful

Use Scenes（Usage ・Recipes）
It goes well with rice or alcohol.

flavor.
Since the launching in 1966, many people have enjoyed the■Product Picture

Allergen（Specific Raw Materials）

Specified raw materials: milk, crab, and wheat
Quasi-specified raw materials: squid, soybean, egg,
peanut, shrimp, crab, wheat, and buckwheat

140

10.0

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions

Herring roe pickled in soy source 100 g (enriched with broth)

Name of Product4979360122119

JAN Code

360 days after shipment (frozen),

Use by date

Package

7 days after thawing (10℃ or less)３ boxes

Length(cm) × Width(cm) × Height (cm)size/GrossweightFOB

Normal Tempreture
Refrigeratino
FrozenCertifications
Products/System

Size/Inner
Capacity

21.0

13.0

Cardboard

Materials

Packing

Lead Time

Storage Condition

Pouch: PE/PET
2.5

206.0

Volume10.0

Length(cm) × Width(cm) × Height (cm)

195.0
CIF

Reference Price

325.0

Inner Capacity

85.0

Weight（kg)2.4

Prices arevalid before
Price inJapanesemarket

460 yenHACCP (Japan Food Certification Organization) for processed herring roe (herring roe pickled in soy sauce)

Ingredients and Additives
Herring roe

The Place of Origin
NLD

Soy sauce

Nutritional Factsmarine products andprocessed marine products

Minimum Unitsof Delivery

Materials

Ingredient Amount（Eg. X calories/100g）

Protein

15.4ｇ

Fat

3.8ｇ

Reduced sugar syrup

Carbohydrate

4.9ｇ

Kelp extract

Sodium chloride equivalent

1.74ｇ

Crab extract
Seasoned extract of dried bonito flakes
Sweet rice wine
Salt

Product Characteristics
Strictly selected high quality herring roe is pickled in thick-flavoredsoy sauce with mixed broth of kelp and bonito, being mild in taste.

Use Scenes（Usage ・Recipes）
The product can be enjoyed as it is with rice.
It is also suitable for Japanese traditional foods prepared for New
Year's and a gift to your loved ones.

■Product Picture

Allergen（Specific Raw Materials）
Specified raw materials: crab and wheat
Quasi-specified raw materials: soybean, gelatin, egg,
peanut, shrimp, crab, wheat, and buckwheat141

■ Company`s profile

Yamayo Co,.Ltd.

Company`s Name

In 2020: 3,280 million yen

Annual Sales
Name ofRepresentative

100

Numbers of Employees

Kazuhiro FUJITA
Located in a rich natural environment of "Hachinohe," oneof the best fishery cites in Japan, we have developed, andMessages toPurchasers

put out into the market, delicacies, prepared foods, frozen

写真foods and other various products. We very muchappreciate your continued patronage.

marine products andprocessed marine products

http://www.yamayo.info

Website AddressCompany`s
Address〒

031-0801

4-10-24 Kouyou, Hachinohe, Aomori

Factory`s
Address〒

031-0801

4-16-1 Kouyou, Hachinohe, Aomori

Name of the Person in
ChargeKeiichi OTA

E-mail Address

k-ota@yamayo.info

Phone Number+81-178-24-3211

Fax Number+81-178-24-1783■ Selling Points of the production process"Squid sashimi Matsumaezuke"
Thawing raw materials → measuring → washing → sterilizing and cleaning → washing → cutting → pickling in sweet rice wine → storing in a refrigerator→ draining oﬀ → measuring → seasoning → storing in a refrigerator → ﬁlling and packaging → metal detection → weight check → packing → freezing →storing in a freezer → shipping"Salad of 3 types of veggies and mackerel"
Thawing frozen mackerel ﬁllet → pickling in salt water → peeling → cutting → pickling (mackerel with veggies) in seasoned vinegar → draining oﬀ →measuring → packaging → metal detection → checking → freezing → packing → storing in a freezer → shipping"Pickled large mackerel"
Thawing raw materials → head cut and viscera removal → ﬁlleting → pickling in salt water → forming → peeling → measuring → pickling in seasoned
vinegar → turning over → vacuum packaging → metal detection → checking and lotting → freezing → packing → storing in a freezer → shipping

Pictures

写真

写真

写真

■ Information of Quality Assurance
Inspection of Products

Yes

No

Prodction Process
Hygine Management

Employees
Facilities andEquipments
The Contact Points

Emergency Response
Documentation

142

General viable bacteria count of 100,000/g or less, Escherichia coli negative, Vibrio parahaemolyticus negative, etc.
Our plant is certified according to HACCP by the Japan Fisheries Association. Our manufacturing staff and quality controlling
staff closely share information to prevent and respond to food accidents with the aim of developing safe products.
A manufacture responsible person checks sanitary and health conditions before work. A quality control member gives
sanitation education at assemblies and raise awareness on sanitation by giving instructions when cruising through floors.
A division in charge of management of facilities and equipment is established, and dedicated staff is in place to respond to
failures promptly.

The person in charge

Phone number

According to the accident responding manual; and covered by product liability insurance(up to 100 million yen by The Japan Chamber of Commerce and Industry)+81-178-24-3211

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of ProductSquid sashimi Matsumaezuke (stand-up pouch)
4903250560521

Use by date

6 months frozen

Minimum Unitsof Delivery

Please contact us

Materials

Package

Packing

Certifications
Products/Systemsize/GrossweightFOB

Normal Tempreture
Refrigeratino
FrozenLength(cm)Width(cm)Height (cm)

Inner Capacity

15.5

12.0

2.0

120ｇ

Volume60.0

DBMaterials

Lead Time

Storage Condition

Size/Inner
Capacity

PE、PET

Length(cm)Width(cm)Height (cm)Weight（kg)

29.0

22.0

35.0

8.4

CIF

Reference Price

Prices arevalid before

Aug. 2021

Price inJapanesemarket

300 yen

Our plant is certified according to HACCP by the Japan Fisheries Association.

Ingredients and Additives
Squid, fermented seasoning, carrot, kelp,

The Place of Origin
Squid: USA andmarine products andprocessed marine products

JAN Code

Ingredient Amount（Eg. X calories/100g）

Nutritional Facts
Energy125kcalhydrolyzed vegetable protein, sugar, soy

Proteinkelp extract, salt, hot pepper, seasoned

Fat

6.1g
0.2g

broth, sorbitol, seasonings (amino acids,

Carbohydrate

24.7g

sodium acetate, and polysaccharide

Sodium chloride equivalent

4.1g(partially containing wheat, squid, andper 100 g

soybean)Product Characteristics

Use Scenes（Usage ・Recipes）

The product is fresh-like Matsumaezuke (pickled
squid), which is characterized by sliminess andAs a side dish, or for sushi rolls or warship rolls

colorfulness.

■Product Picture

Allergen（Specific Raw Materials）
Wheat

143

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions

Salad of 3 types of veggies and mackerel

Name of Productmarine products andprocessed marine products

JAN Code

4903250551932

Use by date

6 months frozen

Minimum Unitsof Delivery

Please contact us

Materials

Package

Width(cm)Height (cm)

Inner Capacity

15.0

15.0

2.0

100ｇ

Volume80.0

Width(cm)Height (cm)Weight（kg)

24.0

46.0

9.4

DB

Packing

Length(cm)size/Grossweight32.0

FOB

Normal Tempreture
Refrigeratino
FrozenCertifications
Products/System

Length(cm)Materials

Lead Time

Storage Condition

Size/Inner
Capacity

PE、PP

CIF

Reference Price

Prices arevalid before

Aug. 2021

Price inJapanesemarket

300 yen

Our plant is certified according to HACCP by the Japan Fisheries Association.

Ingredients and Additives
Mackerel (Japan), onion, carrot, green pepper,

The Place of Origin
Mackerel: Japan

Nutritional Facts

Ingredient Amount（Eg. X calories/100g）

Energy158kcalsugar-mixed high-fructose corn syrup, vinegar,

Protein

6.9g

salt, hydrolyzed vegetable protein, parsley,

Fat

10.2g

herb wine, sorbitol, andCarbohydrate

10.3g

seasoning (amino acids)

Sugar

8.8g

(partially containing mackerel and orange)

Fiber

1.5g

Sodium chloride equivalent

0.9g
per 100 g

Product Characteristics

Use Scenes（Usage ・Recipes）

Mackerel and vegetables are pickled.

With cut vegetables, or for canapes or bruschetta■Product Picture

Allergen（Specific Raw Materials）

144

FCP Format for Exhibition and Business Meeting■ Product Profile / Terms and Conditions
Name of Product

Pickled large mackerel
4903250551185

Use by date

6 months frozen

Minimum Unitsof Delivery

Please contact us

Materials

Package

DB

Packing

size/GrossweightVolumeLength(cm) × Width(cm) × Height (cm)

28.5

FOB

Normal Tempreture
Refrigeratino
FrozenCertifications
Products/System

Size/Inner Length(cm) × Width(cm) × Height (cm) Inner Capacity
Capacity
15.0
30.0
2.0
1枚
Materials

Lead Time

Storage Condition

Pouch: PE/PET, board: PS

CIF

Reference Price

39.5

47.5

60.0
Weight（kg)11.9

Prices arevalid before
Price inJapanesemarket

700 yen

Our plant is certified according to HACCP by the Japan Fisheries Association.

Ingredients and Additives
Mackerel (Japan), vinegar, salt,

Mackerel: Japan

Ingredient Amount（Eg. X calories/100g）

Nutritional Facts

The Place of Origin
Energy205kcalfermented seasoning,

Protein17.6g

sugar-mixed high-fructose corn syrup,

Fat

13.0g

seasonings (amino acids, etc.), andCarbohydrate

4.3g

sweetener (sucralose) (partially containing

Sodium chloride equivalent

2.4g
per 100 g

wheat, mackerel, and soybean)

Product Characteristics

Mackerel from Japan is pickled in seasoned
vinegar by our original method.

marine products andprocessed marine products

JAN Code

Use Scenes（Usage ・Recipes）

As slices, or for pressed sushi or carpaccio■Product Picture

Allergen（Specific Raw Materials）
Wheat145