Japanese Artisanship SUSHI.

When the ingredients are good, so is the sushi.

Out of a mild climate, watered by an abundance of melted snow,
comes sweet and fluffy Japanese rice, nurtured under farmers’ meticulous attention.

Strong ocean currents bestow the bounty of the sea,
with unique Japanese aquaculture techniques cultivating fresh harvests of rich, juicy fish.

Experts infuse this rice and seafood with their passionate skill,
synthesizing Japanese artisanship into a masterpiece of Sushi.

Please try for yourself and enjoy the delicious taste.

Japanese Rice and Seafood:
The ultimate combination for sushi

Key Point: Japanese Rice and Fish Make Sushi Delicious

Sushi is Japan’s most iconic dish, so it’s no surprise that it truly shines when made with authentic Japanese ingredients that have resulted from the techniques and knowledge developed over Japan’s long history. Delicious sushi comes from using Japanese rice, which stays tasty at any temperature, and fresh fish from Japan’s rich waters, which are handled with great care from the moment they’re caught until they reach the market, ensuring they’re fresh enough to be eaten raw.

These ingredients do more than just enhance the flavor of sushi. Japanese rice has just the right stickiness to hold its shape, making it ideal for creating beautiful sushi that’s pleasing to the eye. This simultaneous attention to aesthetic, quality, and safety is a hallmark of sushi made with Japanese ingredients.

Characteristics of Japanese rice
Characteristics of Japanese seafood

The Dedication Behind
Japanese Rice Production

Key Point: The Craftsmanship Behind Japanese Rice
Japanese rice is the result of exceptional skill and dedication at every step, from the field to your table. Our rice farmers and distributors take pride in their work, maintaining the highest standards throughout the entire process.

Japanese rice is produced, managed, and distributed according to unique standards set by the government and industry. Everyone involved, from farmers to distributors, is committed to preserving the rice’s flavor and safety.
In Japan, farming techniques have evolved to make the most of the climate and soil, resulting in delicious rice. While using the latest technology and machinery, experienced farmers still carefully manage their rice paddies by hand and eye. They also determine the best time for harvest based on their personal expertise.
After harvest, only rice that meets strict standards will reach the public. It undergoes thorough checks by both machines and human inspectors, who assess criteria like shape, color, weight, moisture content, and grade.

Uniqueness of
Japanese Seafood

Key Point: The Dedication Behind Japanese Seafood – From Farm to Table

1. A Wide Variety of Seafood Surrounded by the sea and blessed with ideal environments for farming fish, Japan offers a rich variety of fresh seafood year-round. This gives sushi chefs a wide range of options, allowing consumers to enjoy many different flavors. For example, Madai (Red sea bream), a popular sushi topping, is now available throughout the year thanks to advances in aquaculture.

Japanese seafood production takes advantage of warm and cold ocean currents, as fish farmers use cutting-edge technology to monitor fish health and water quality. Japan has developed special processing and transport methods for raw fish, making it possible to deliver sushi-grade fish around the world. Japan’s expertise extends to shellfish too. Thanks to advanced flash-freezing techniques, scallops can now be frozen while maintaining a taste almost identical to when they’re fresh.

2. Sustainable Fishing Practices Japan is putting effort into making BURI (Yellowtail) farming more sustainable and environmentally friendly.

BURI, with its thick, fatty flesh, showcases the best of Japan’s fish farming techniques. The strong ocean currents and deep waters around Japan, combined with advanced farming methods, help BURI grow into a firm, hearty fish with just the right amount of fat.

After they’re caught, the fish are quickly and skillfully processed to prevent the meat from becoming tough. Japanese fish are exported in special refrigerated containers to maintain their freshness and quality, ensuring that you can enjoy top-quality sushi no matter where you are in the world.