[Media Coverage] Featured in the Weekly Fisheries Newspaper

Fujitoya Co., Ltd. in Sapporo was featured in the Weekly Fisheries Newspaper for their efforts to use our seafood-specific treated water "PROTONA."

Posted on: Monday, October 13, 2025
Publication: Weekly Fisheries Newspaper, Processing and Distribution Edition

The article text (quote) is posted below.

Phichit + treated water for sardines, reducing fishy odor and improving meat quality

Fujitoya in Sapporo

Fujitoya Co., Ltd. (President: Saito Yuichi, Tel: 011-787-4155) in Sapporo City offers dried fish products with a plump texture, using an osmotic dehydration method with the food dehydration sheet "Pichit" (manufactured by Okamoto Co., Ltd.) Starting this year, the company has also launched a new product that combines Hokkaido sardines with treated water specifically for seafood, which has the effect of suppressing oxidation, decay, and odor, and has been selling well at special events.

The dried fish, named "Pichi Pichi Tsukuri" (registered trademark), is wrapped in Pichit and aged at low temperatures to remove excess moisture and the fishy smell, concentrating the umami flavor. It is seasoned only with salt and a special sardine fish sauce. Mahokke is a best-selling fish, but the store also offers other products such as mackerel, saury, herring, saury, sardines, black sea bream, sardines, and Japanese amberjack.

The treated water was first used for fresh fish sold at a department store's event counter in Honshu. Its ability to maintain freshness was well-received, and it is now also being used for some dried fish. It is used when thawing ingredients or after pre-processing, and President Saito explains, "In addition to reducing odor, it also changes the texture of the meat."
(Quoted from the Weekly Fisheries Newspaper, October 13, 2025)

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We are pleased to report on the efforts of the companies that have adopted PROTONA in this way, and we would like to express our sincere gratitude to all those involved for their efforts.
We will continue to contribute to improving quality and creating value in seafood processing and distribution.