We purchase around November to December every year. In Japan, suppliers are limited due to quarantine. We receive a stable supply from suppliers in the U.S. and Canada.

Hatcheries are located in Fukaura-cho and Imabetsu-cho, Aomori Prefecture. Here, the fish are raised from eggs to juveniles of about 5 grams. Only the best quality eggs are hatched, carefully sorted by hand.

Freshwater cultivation is carried out at intermediate farms from March to November, during which time juveniles weighing about 5 g are transferred to intermediate farms and raised to about 800 g fry. There are two intermediate farms in Fukaura Town, Aomori Prefecture, and one in Imabetsu Town, Aomori Prefecture.
The Omine Intermediate Farm in Fukaura-cho uses mineral-rich water flowing from the Shirakami Mountains, a World Heritage site. On the other hand, in Imabetsu Town, fish are cultivated in an outdoor recirculating intermediate aquaculture farm. This intermediate aquaculture farm uses groundwater instead of river water.

Seawater acclimation is the process of acclimating intermediate fish raised in freshwater to saltwater. Fish will die if they are suddenly introduced to salty seawater from freshwater, so we acclimate them to seawater gradually over a period of about half a day.

The sea water cultivation is carried out at a seawater aquaculture farm from November to April. 800g fry are transferred to the seawater aquaculture farm, and during this period they are grown to a shipping size of 3-4kg. The saltwater farms are located off the coast of Imabetsu-cho and Sotogahama-cho, Aomori Prefecture, and along the coast of Fukaura-cho, Aomori Prefecture.

Landings take place from April to June each year.
At the sea farm in Imabetsu-cho, fish are sucked up and landed using fish pumps imported from overseas. This makes it possible to land fish without damaging them as compared to landing with nets. Landing begins at midnight to allow for same-day shipping.

Salmon that are landed are immediately transported to a factory in Aomori City, where primary processing begins early in the morning.
For sale as fresh fish, freshly landed salmon are shipped by truck to the destination on the same day.
Some are frozen and stored in freezers. After that, they are sold to overseas destinations.