We bring out natural tastes of fishes by using manufacturing methods best fit for each fish.
We mainly manufacture dried fishes, such as dried Atka mackerel (from Hokkaido), dried saury (from Nemuro), and dried herring (from Russia). We manufacture more than 600,000 dried Atka mackerel and saury each annually. Besides, we deal in Sohachi flounder and rockfish. Frozen storage allows us to manufacture products throughout the year. Defrosting is done with running water so as not to damage fishes. Most processes are completed by hand, and we adjust the tastes of dried fishes in accordance with fish conditions. We can fine-tune the saltiness for pickle curing or sprinkled salt, depending on fish types and parts.
■Dried Atka mackerel
Dried Atka mackerel is seasoned only with salt produced in Nagasaki without using any additive.
・Preservation method / Keep refrigerated
・Freshness date / 3 days after production
■Dried saury
Dried Atka mackerel is seasoned only with salt produced in Nagasaki without using any additive.
・Preservation method / Keep refrigerated
・Freshness date / 3 days after production
■Dried herring
Dried Atka mackerel is seasoned only with salt produced in Nagasaki without using any additive.
・Preservation method / Keep refrigerated
・Freshness date / 3 days after production
■Dried whole herring
Dried Atka mackerel is seasoned only with salt produced in Nagasaki without using any additive.
・Preservation method / Keep refrigerated
・Freshness date / 3 days after production
| Products handled | Butterflied Atka mackerel, saury, and herring |
| history | 1930 Mr. Jintaro Shimomachi started the business in Otaru City. 1935 Relocated to Umegae-cho, Otaru City. 1961 Set up Shimomachi Shoten Ltd. |
