A major seafood processing manufacturer established in 1964 (Sojitz Group). Conducts manufacturing and sales of processed seafood products including smoked salmon both domestically and internationally. Owns the Mie Factory, Hokkaido Factory, and overseas facilities, with a large-scale contract manufacturing system. Vertically integrated from raw material procurement to processing and sales.

A konjac, shirataki, tokoroten, and agar expert company founded in 1946. At the factory in Shibukawa City, Gunma Prefecture, production utilizes groundwater of the same quality as the spring water of Hakoshima, designated as one of Japan's 100 Best Waters. The company maintains mass production capability with multiple in-house factories and distribution centers.

A smoked salmon specialist manufacturer established in 1967, headquartered in Tomakomai, Hokkaido. Produces high-quality smoked salmon using proprietary smoking techniques and operates a flagship store in Ginza. Offers a diverse range of smoked seafood products including salmon ochazuke (tea-flavored rice), ikura soy sauce marinade in jars, Saikyo miso and sake lees marinated fish, and dried salmon chips.

A commercial food processing and wholesale manufacturer based in Koto-ku, Tokyo. Handles a wide range of food processing including meat products such as hamburger steaks and braised pork, as well as fish products like simmered fish. Small lot production available for PB food manufacturing and development. Flexibly accommodates customer requests from meat cutting and slicing to seasoning and processing.