Nutured and cultivated in the Uwa Sea, the Dainichi brand encompasses a collection of seven products whose  objective is to provide sustainable products that benefit not just our customers and employees, but also our local community and environment.

八十八鯛、八十八鰤
贅沢真鯛
asc
超冷燻
媛まぐろ
フリップオイスター
卯ふふ鱒

Yato-Ya Madai & Hamachi

Yato-Ya is in named in honor of Hachiju Hakasho, Shikoku’s renowned pilgrimage of 88 temples, and is our flagship brand. The number 8 is highly auspisicous in Japanes culture and is associated with luck and prosperity.

The Yato-Ya brand  is passionalty cultivated by local artesian producers in the clear and nutrient rich waters of Skikoku. After being transported live to one of our processing facilities, these fish are carefully processed and distributed throughout Japan and overseas. Please let us pass along prosperity to you with our seafood! 

Features
  • The fish are nurtured by skilled artesian producers, whose families have diligently raised fish for generations.
  • We provide specifically designed diets to ensure the optimal growth of these fish.
  • The Uwa Sea’s rias-style coast and swift currents is an ideal environment for the fish’s growth.

ASC Certified Madai

In 2020, we became the first company in the world to acquire the Aquaculture Stewardship Council’s (ASC) certification for red sea bream. ASC has a stringent set of aquaculture practices that must be met and maintained, including environmental conservation, feed resources, workers, and local communities. By adhering to the ASC standards, we guarantee the delivery of sustainable seafood to the market. Consumers who select products bearing the ASC label contribute to the advancement of sustainable aquaculture initiatives.

Features
  • ASC certified products provide assurance in terms of quality, supply, and traceability.
  • Through this product, consumers actively contribute to promoting sustainable aquaculture.

Shinkai Madai

Shinkai Madai are premium sea bream carefully cultivated at a depth of 30m and at a much lower density of fish per cage in order to mimic that of wild sea bream. In addition, they are fed a diet rich in shrimp and squid. Our meticulous approach ensures that Shinkai Madai stands out in terms of both appearance and texture.

Features
  • A red sea bream with a bright red body color, white belly, blue-eye shadow and a beautiful tail fin.
  • Flesh that rivals that of wild sea bream, with a tender and chewy texture and a sweet, flavorful taste.
  • Lipids are well dispersed throughout the fish’s flesh.

Hime Maguro

Hime Maguro is the result of cultivating bluefin tuna fry that were artificially hatched at the Kinki University and then raised in our own farms in the Uwa Sea. Through this we have achieved sustainable blue-fin tuna aquaculture.

In parallel to this, we also ranch wild bluefin tuna. By incorporating both ranched tuna as well as sustainable aquaculture in a balanced manner, we are able to stably supply high-quality tuna to the market while lessening the burden on the environment.

Features
  • Fresh, non-frozen tuna.
  • Tuna that are well balanced with Akami / Chu-toro / O-toro.
  • Raised in the fast flowing, plankton rich waters of the Uwa Sea.

Flip Oyster

Pacific oysters are cultivated using the FlipFarm System, an innovative aquaculture method from New Zealand. This system involves regular flipping of the oyster baskets, which results in constant cleaning thereby promoting the growth of oysters with beautifully deep cupped shells and abundant meat throughout the year.

Features
  • Oysters with beautiful rings and deep cups.
  • A delicious texture, very sweet and rich in nutrients.
  • Ideal for eating raw, the oysters’ taste of the sea.
  • Triploid oysters are used which make them safe to offer all year round.

Cho-Rei-Kun

A premium frozen yellowtail of the highest quality, carefully crafted to preserve its utmost freshness through our patented super-cold smoking technology. Due to its extreme freshness, the difference from ordinary frozen yellowtail is immediately evident.

Features
  • Only fish with a lipid content of over 30% from Ehime are used.
  • To eliminate residual lactic acid which may adversely affect the fish’s taste, the fish rest for 16 hours in highly oxygenated tanks before processing.
  • The fish are completely bled to the capillaries via Cho-Rei-Kun technology.
  • Our streamlined processing timeframe ensures the fish are processed within 2 hours.
  • Before entering rigor, the fish are immediately frozen and stored at -45°C until shipment.

Ufufu Masu

Ufufu Masu or Cherry Salmon, are a rare Japanese fish near extinction. The aquaculture of this species was born as a result of our dedication and interest preserving this species. Wild cherry salmon descend to the sea from the local rivers when they grow until spawing when they return to the rivers.  It is characterized by its pale pink flesh and its delicate elegant taste. 

Features
  • The fish has a delicate and refined flavor, with no strong aftertaste, making it easy for everyone to enjoy.
  • Even when cooked, it remains tender and its flavor is enhanced, making it recommended for sautéing or poaching.
ページトップへ