1. Farmed in Kagoshima, Japan. Treated with Ikejime (Japanese special humane method of killing fish to maintain the quality of its meat). All Hamachi are caught during the cold season (December – March) when the fish is most fatty.
2. Frozen using a 3D freezer, allowing the products to evenly freeze on all parts and maintain the texture & flavor long after being frozen.
3. Vacuum packed using 5-layer film, which is strong and flexible, resulting in fewer pinholes and less vacuum leakage. Also it is less permeable to oxygen, thus oxidation is minimized even during long-term storage.