Ooshio Suisan Co., Ltd.
Producing-region-direct shipment from "shirasu specialty fishermen" — delivered through in-house fishing and integrated system from the Seto Inland Sea / Harima Nada — treasure trove of small fish.
Ooshio Suisan is a fishery company of "shirasu (whitebait) specialty fishermen" with processing plant and direct sales shop by the seashore in Tsuda-cho, Sanuki City, Kagawa Prefecture. Shirasu caught by in-house boats in the Seto Inland Sea / Harima Nada is shipped directly to the processing plant about 3 minutes from landing — performing fishing, processing, and sales all integrated in-house. Boiled with minimal salt — "Kamaage Shirasu," and "Raw Shirasu" with freshness as-is, plus in-house cultivated nori products and tsukudani and furikake — without preservatives, delivering ocean bounty everyone from children to elderly can enjoy with peace of mind nationwide.
Why We Love It
A capable fisherman-direct shop that lives "shirasu freshness is everything"! The astounding speed of just 30 minutes from landing to processing creates that fluffy, pure-white "Kamaage Shirasu." No fishy smell at all — only the sweetness of fish fills your mouth, a moving experience. The luxury unique to producing-region direct shipping that makes you unable to return to supermarket packs.
PROFILE About the Company / Workshop
Ooshio Suisan Co., Ltd. was founded in 1989 in Tsuda-cho, Sanuki City, Kagawa Prefecture. While operating as fisherman-exclusive through the predecessor's generation — in the current representative's generation, developing into a 6th-industrialized business handling not only fishing but also processing and sales. Committed to locally-produced ingredients — under the thought "we want to deliver Seto Inland Sea's ocean richness through safe and delicious products" — engaging in fishery processed product making centered on shirasu.
The fishing ground is the Seto Inland Sea / Harima Nada — known as a treasure trove of small fish. Shirasu raised in this sea area with deep water and fast currents has firm flesh, with excellent umami and aroma. At Ooshio Suisan, shirasu caught by in-house boats is immediately brought to the processing plant about 3 minutes by car from the port — sharing in detail with processing plant staff information like catch volume, fish body size, and landing time. Through such cooperation — performing fishing through processing in the shortest time — realizing unmatched high freshness.
At the processing plant, fresh-caught shirasu is placed in containers with round ice — while handling carefully so fish bodies don't collapse — performing boiling and freezing processing. Cherishing fluffy texture "Kamaage Shirasu," translucent "Raw Shirasu," and "Chirimen and Shirasu Dried" with umami concentrated by sun drying — plus yakinori and tsukudani using in-house cultivated nori — products leveraging Seto Inland Sea bounty are continuously birthed.
At the direct sales shop attached to the processing plant — selling freshly processed shirasu and nori products at direct sales prices. Not only locals — also many tourists and out-of-prefecture repeaters visit. At the online shop — gift sets and combination products of kamaage shirasu, raw shirasu, nori, and tsukudani are substantially developed — a lineup welcomed both for home use and as gifts. Going forward, Ooshio Suisan — walking with the Seto Inland Sea — will continue engaging in maintenance and inheritance of regional food culture.
Integrated system by "shirasu specialty fishermen" of the Seto Inland Sea / Harima Nada
Ooshio Suisan is a 6th-industrialized business where in-house boat fishermen — with the Seto Inland Sea / Harima Nada as fishing ground — catch shirasu, then perform processing and sales as-is at the in-house processing plant. By leveraging the about 3-minute car distance from the fishing port to the processing plant — by performing sorting, boiling, and freezing all at once immediately after landing — birthing shirasu products that maximally bring out freshness and umami.
Kamaage shirasu — low-salt, additive-free — that children to adults can eat with peace of mind
Ooshio Suisan's "Kamaage Shirasu" is characterized by being cooked with "ultra-low salt" — suppressing salt content as much as possible. By salt-boiling in-house caught fresh shirasu within 30 minutes — balancing fluffy texture and gentle saltiness. Products finished without preservatives — from baby food, families can enjoy with peace of mind from small children to elderly.
Attached direct sales shop offers fresh-made products at "direct sales prices"
At the seaside processing plant in Tsuda-cho, Sanuki City — with attached direct sales shop — kamaage shirasu, chirimen, nori products, and tsukudani can be purchased at direct sales prices. Of course local customers — also a popular direct sales shop visited by fans from within and outside the prefecture — with business hours 9:00-17:00 (closed Wednesdays, Obon, year-end/New Year). While gazing at the sea — encountering producing-region-unique fresh seafood.
Diverse products leveraging Seto Inland Sea bounty — in-house cultivated nori, tsukudani, furikake
Not only shirasu — also developing many products leveraging Seto Inland Sea bounty: yakinori and seasoned nori using locally cultivated nori, "raw nori tsukudani," and chirimen soft furikake. Tsukudani carefully cooked with gas kettle and direct-flame boiling — excellent compatibility with rice companions, onigiri, and toast toppings.