The concept of this company is "Enjoy blessing of taste from nature in Shiretoko". It produces and sells a variety of processed foods made with raw materials from Shiretoko, Shari town. Sake sujime is locally caught male salmon marinated with salt, and after season, with vinegar and wine, and is made to be matured at freezing temperature. Sake kosojime is locally caught male Akisake seasoned with onion, carrot, and basil and is made to be matured at freezing temperatures. Sake smoke is locally caught salmon smoked with Ezoyamazakura (local cherry tree) chips after it is matured in freezing temperatures overnight. Every product can be used with various dishes.

Ikura shoyuzuke is an excellent product that is soaked into a secret soy sauce combined with an original sauce. It has been used for more than thirty years. This sauce soaks into every single roe. Sake oyakozuke is Shoyuzuke added to raw salmon. It is Ruibe?like (sliced, frozen raw salmon) and has an exquisite salmon caviar/raw salmon texture.

This company was established by the third president, who worked on fishing salmon with a fixed net at a guardhouse under the falls in Utoro, in order to start processing salmon. This Saketoba uses Akisake (thick male salmon in the best season). After careful processing, it is seasoned with salt, sugar and seasonings, and dried. You can enjoy the traditional taste that has been enjoyed by fisherman since long ago.

This is grilled fresh salmon from Oumu, flaked, then processed. Chazuke uses large raw salmon flakes and scallop in jellied sauce. Furikake, which is semi?dried, retains a moist texture by adding flaked bonito to seaweed, salmon, and scallop.