Kaneari Suisan, located in Tano Town, Kochi Prefecture, has been contributing to the community for over 80 years as a wholesale distributor of fresh fish.
Since its founding, the company has expanded its business from a fresh fish shop and wholesale to, more recently, processed food manufacturing, developing amidst changing times and interactions with local people.

Currently, we deliver fresh fish to markets and mass retailers both inside and outside the prefecture, including Toyosu Market in Tokyo, as well as to izakayas (Japanese pubs) within the prefecture.
Customer feedback such as, "It was fresh and delicious!" is what gives this company confidence and pride.
With the unwavering belief that "freshness is paramount for fish," they will continue to work with the local community to revitalize Tano Town in Kochi Prefecture.

Leveraging our years of accumulated expertise, we handle everything from fish procurement to shipping and processing with unparalleled speed.
Our motto is "fast, fresh, and delicious," but above all, "honesty," and we spare no effort every day to provide high-quality seafood.

Its quality is highly regarded externally. In 2024, it won an award in the "Give the Gift of Kochi" gift competition, which was held with the concept of maximizing the appeal of products from Kochi Prefecture.
This is proof that the company's processing technology and product development capabilities have been recognized, and it also plays a role in promoting local specialties to the entire country.
While rooted in the local community, their unwavering commitment to quality and dedication has allowed them to expand their reach nationwide.

Yamami Brewing was founded in 1957 in Handa City, a brewing town on the Chita Peninsula in Aichi Prefecture.
It was founded in Handa City, Aichi Prefecture, based on the founder's wish to "let people easily enjoy the taste of authentic tamari soy sauce."
While aging the soy sauce in state-of-the-art facilities with thorough hygiene control, we never compromise on traditional methods, maintaining the unique umami and deep flavor that only tamari can offer through meticulous management and the skills of our craftsmen.

Blessed with a mild climate and high-quality water, the Chita Peninsula in Aichi Prefecture has long been a thriving center for brewing sake, vinegar, soy sauce, and miso.
Handa City, which flourished as a brewing industry since the Edo period, still retains traces of that era in its Handa Canal and black-walled streets, enriching Japan's food culture.

Tamari soy sauce from the Chita Peninsula is produced using traditional methods that are time-consuming and labor-intensive, resulting in low production volume and making it a rare type of soy sauce even within Japan.
Made from soybeans, this product is fermented and matured over a long period of time, resulting in a flavorful drop that brings out the taste and nutrients of soybeans. It is a gluten-free health food that does not use wheat, and is also popular as a fermented food that activates immune cells.