Founded in 1957, Kinoya has been capturing the deliciousness of fresh seasonal fish from the seafood town of Ishinomaki for more than half a century.

Kinoya believes that the freshness of the fish determines the taste of the canned goods. In order to capture the most delicious moment when the fish is freshly caught, they process the fish caught that morning into cans as early as noon on the same day. This is Kinoya's unique "fresh pack method" that does not use frozen fish.

The canning process is done by hand, one by one. It is difficult to pack thick and large fillets without gaps using machines. Because this is the most delicious part, they carefully distribute it so that there is no uneven distribution among the cans, and pack the cans to the brim.

Besides fresh fish, Kinoya also places great attention to the seasonings for each cans. For example, only traditionally brewed additive-free soy sauce from Ishinomaki, sugar from Kakaijima in Kagoshima and salt from Sanuki are used.

Kinoya is one of the finest cannery in the world and we're honoured to be able to share them with you.