History of its birth

why,
From the moment the fish is landed
It loses freshness quickly,
Will it smell fishy?

One day, I suddenly had a question.
Fishermen and chefs also use various methods to maintain freshness,
However, oxidation of the blood, a fishy smell, and deterioration of the flesh were unavoidable.
In particular, fish that has not been properly bled will develop a strong, metallic, fishy smell within a few hours, ruining its flavor.

What if there was a way to maintain the freshness of fish without losing its natural flavor and aroma?

A thorough pursuit of a "water environment suitable for freshly caught fish"

It was known that the main causes of deterioration in the freshness of fish were blood oxidation and the generation of trimethylamine (TMA) contained in saltwater fish.
A common way to mask the smell is to use acidic substances such as alcohol, vinegar, and citrus fruits.
In addition, tap water is used to prevent bacteria from growing on the fish.
We considered that water and acidity were necessary for the treatment of fish, and used them as indicators for our research.

Actually, my main job is in the construction industry, but it's not the typical construction industry, but mainly on-site work at nuclear power plants and chemical plants.
Because I work in the energy and primary industries, I have always had an interest in research and development.

After eight years of research alongside his main job, he succeeded in creating a water environment suitable for slaughtered fish, which solved the problems facing seafood.
Unlike conventional tap water or seawater, this is a completely new type of cooking water that does not contain preservatives or additives.

Sharing the wonders of Japan's fisheries industry with the world.

I keep an eye on the Japanese sea, whether for work or my hobby of fishing.
The seafood grown there can be delivered to faraway places "in its freshest state" without the use of chemicals or preservatives.
We are confident that PROTONA is a product that can convey the "wonderfulness of Japanese seafood" to people not only throughout Japan, but all over the world.