STRENGTH

『From the joy of primary producers to smiles at the table』

[Each fish is filled with natureʼs blessings]

At Toyosu Market, the fish coming from Manazuru are renowned as “unmistakably excellent!” Despite being a small port town, Manazuru boasts an astonishing variety of around 200 fish species brought in daily. From before dawn, the harbor buzzes with the energy of fresh catches, marking it as one of Japanʼs most iconic and picturesque fishing ports. The Manazuru Peninsula, formed by volcanic activity some 150,000 years ago, nurtures its waters uniquely. Towering forests cast cool shadows over Sagami Bay, relaxing the fish, while mineral-rich runoff from the trees enhances the flavor of the seafood. Alongside Suruga Bay and Toyama Bay, Sagami Bay is celebrated as one of Japanʼs top three deep-sea bays, known for its abundant and delicious fish.

[Preserving freshness with sterilized cold seawater and spiking techniques]

The fish entering and leaving Manazuru are best described as filled with “pride in flavor.” Transported in sterilized cold seawater tanks maintained at 0℃ on fishing boats, these fish retain exceptional freshness all the way to the harbor. Large, premium fish undergo ikejime (nerve spiking) on board, a technique that slows blood flow and preserves the fishʼs unique texture (ikari-ke, a firm and springy bite) and rich flavor, ensuring they are in peak condition for market buyers.

[From Manazuruʼs pride to the world and the future: Kaneka Suisan]

Kaneka Suisan, a long-standing intermediary and processor at Manazuru fishing port, is part of the Manpuku Group. This company carries the “delicious baton” from the majestic Sagami Bay, its fishermen, and harbor workers, delivering it to consumers’ most joyful smiles. Whether to ryokan inns, restaurants, Toyosu Market, or supermarkets, Kaneka Suisan honors Manazuruʼs pride in both wholesale and processing. As a “behind-the-scenes hero of flavor,” they share this pride nationwide and into the future. Kaneka also contributes to local school lunch programs, ensuring the baton of deliciousness is passed on to the next generation.