Our Business
Japanese Glass Shrimp Processing
Japanese glass shrimp, known as the “Jewel of Toyama Bay,” are considered a luxurious delicacy due to their limited annual catch. In the past, they were only consumed locally because they were difficult to transport and preserve due to rapid loss of freshness. However, with the development of processing technology, they are now enjoyed throughout Japan.
Japanese Glass Shrimp Product List
Peeled Japanese Glass Shrimp
We carefully peel fresh Japanese glass shrimp by hand while raw. Please enjoy its rich, refined sweetness — perfect as sashimi or sushi.
Japanese Glass Shrimp Kobu-jime
We wrap peeled Japanese glass shrimp in oboro konbu (kelp) to create kobu-jime, enhancing its flavor with the rich taste of kelp.
Firefly Squid Processing
Firefly squid, known as the “Mystery of Toyama Bay,” arrive on the shores of Toyama Bay from March to May to spawn. While firefly squid are also caught in other areas, those from Toyama are prized for their superior taste and size.
We process Kitokito firefly squid while they are still fresh and deliver their seasonal flavor to you throughout the year.
Firefly squid product list
Firefly squid marinated in tamari
(aged soy sauce)
This is a gem of fresh firefly squid marinated in our original tamari soy sauce.
You will enjoy its rich flavor.
Salted Firefly Squid
Salted firefly squid made from fresh firefly squid using our own unique process. A good dish for starters. Please enjoy it with cooked rice.
Firefly Squid with Squid Ink
We use our own unique method to make fresh firefly squid into firefly squid with squid ink. It is well received for its unique taste, a taste that has been passed down from generation to generation in Echu.
Frozen Firefly Squid
We freeze freshly landed firefly squid.
It can be used not only for sashimi, but also for shabu-shabu, ishiyaki, etc.
Boiled Firefly Squid
We boiled fresh firefly squid landed in Toyama Bay in plenty of hot water. It is also excellent with vinegared miso dressing or stir-fried with butter.