Processing dried fish was our main project in the beginning.
Since we wanted our customers to eat our dried fish again, we built our new factory based on HACCP in 2014.
We are challenging new processes of drying fish while preserving local traditional techniques.
We regard hygiene as the most important part of our production line. From turning raw materials into manufactured goods all the way to packaging and shipment, it remains our focus.
We make certain to examine all raw materials, so we are able to deliver safe and secure high quality products.
The Owase region has long been known for their making preserved goods. These goods would be preserved in sweet sake or salt, and dried along the seashore, before then being sent off throughout the country.
At Owase Bussan, we make the best of the Owase preservation techniques in accordance with the needs of the times. Perennial favorites include our "Low Salt Dried Fish," our catechin (antioxidant) rich "Ise Loose Leaf Tea," and our "Fresh Fish Sauce" which makes use of Yellowtail intestines to create an original Umami flavored fish sauce. Along with these traditional flavors, we are also always challenging new fish preservation techniques and recipes.