It is said to have been founded in the first year of Keio. There are still tags from the early Meiji period, so it must have existed since the end of the Edo period. It's just a legend, though (laughs). Before the war, we used to send fish as freight to Daizenryo, which was in charge of the Emperor's feasts. At the factory, we mainly make shoyuhoshi (fish in marinated in soy sauce and dried) for large retailers, and here we deal with fresh and salted dried fish.

I believe that the more parts that are exposed to air, the faster it will go bad. The bloodline will turn black soon. That's why I recommend having the fish prepared at home, as that keeps it fresher. We carry fresh, inexpensive fish that was landed that day, so you please practice with that. Depending on the day’s catch and the morning auction, you can often find fish for as little as 100 yen each. If you buy a whole fish and process it, you can enjoy it in a variety of ways. Sashimi is good, but grilled fish is also delicious.