Product Lineup

Ayu (Sweetfish) with umami grilled, Kishu-style Ayu, etc. using “TOMIN” liquid freezer)

We asked Mr. Tsugoshi:

Q. What prompted the introduction of the “TOMIN” Liquid Freezer?

A.I wanted to serve freshly grilled ayu fish in a delicious state. I wanted to serve freshly baked, delicious ayu fish, and when I learned that this could be achieved by quick freezing, I decided to install a liquid freezer freeze-thaw system.

 

Q. What has been made possible by “TOMIN”?

A.Although Ayu fish are said to be in season from April to September, by freezing out-of-season Ayu using TOMIN liquid freezing during the off-season, we are now able to provide Ayu at their peak freshness all year round. This has allowed us to expand our sales channels, offering the fish not only as mid-year gifts but also as year-end gifts which we started last year.

 

Q. What are your impressions of using “TOMIN”?

A.The biggest difference compared to conventional freezing is after thawing. When Ayu fish are liquid-frozen with TOMIN and then thawed, there is minimal drip, the freshness remains intact with no change in texture, and the appearance and taste remain unchanged. As a result, we’ve seen a gradual increase in repeat customers ordering during the off-season as well.

 

Q. What is your future vision using “TOMIN”?

A.We are working to promote the safety of “sweetfish sashimi” made from sweetfish frozen with Toumin. With a strong desire for more people to know about sweetfish, we are striving to make it a more familiar ingredient nationwide.