Many of our customers don’t want to prepare fish themselves, so we so we sell sashimi, boiled fish, and other processed products so that they can be served at home immediately after buying them. We sell mostly to local repeat customers, but our products have been recognized by some hotels outside of the prefecture as well.

I'm particularly particular about the soy sauce that I use when making dried soy sauce. I blended several kinds of soy sauce and put it on something like soup stock so that it is not "kunai". Also, when drying, do not use a machine and use the sun. Customers like it because it has a half-life texture when dried in the morning. If you try our shoyuhoshi, you will certainly want to eat it again.

I am especially particular about the soy sauce that I use. We blend several kinds of soy sauce into a kind of broth. Also, we dry our products in the sun, not by machine. We dry them in the morning so that they have a semi-raw texture, which is what our customers like. If you try our shoyuhoshi, you will surely want to eat it again.