Not even a single fish can cross the threshold of our factories if it has lost freshness.

Freshness is crucial. However, we avoid relying on chemicals as much as possible.

We do not use disinfecting agents or freshness-preserving agents even if it is for

protecting freshness.

We want to avoid relying on chemicals as much as possible. This is the policy of STI

Foods Holdings.

For example, for the product packing method, we employ a method called modified

atmosphere.

It removes 99.7% of the air from sealed packaging and fills it with nitrogen.

It allows the retention of freshness without using chemicals.

The eyes and noses of professionals are more precise than
machines.
We do not miss the slight differences in freshness.

For example, do sardines smell fishy? No, even if non-professionals feel them

as the same sardines, the eyes and noses of the professionals at STI Foods Holdings

can detect even a slight deterioration.

They are still delicious to eat. No one will complain.

However, 20 years of professional experience and intuition in this field will determine

“we should not buy this fish” by checking the eye color and the freshness of its surface.

This strict connoisseurship is a valuable corporate asset of STI Foods Holdings along with its state-of-the-art facilities.

The conditions for fresh fish are quantified.
The connoisseurship of skilled professionals is standardized.
Producing quality products is a science.

We send out only quality products without allowing variation in quality.

It is essential to maintain the production processes in order to stabilize quality at a high level, but that is not enough.

It is also important to set the detailed specifications of fresh ingredients to produce quality products.

We do not determine the ingredient quality with quality managers’ intuition, but

instead, we set the conditions for ingredients that meet the acceptance criteria in

concrete terms such as numbers, which allows visualization of the tacit knowledge of

skilled professionals; that is, turning it into explicit knowledge.

We broke the conventional wisdom that “fresh fish cannot be
handled like electronic parts.”

The fishing industry in Japan boasted a production of 12.82 million tons in 1984.

However, it had fallen to 5.59 million tons by 2008.

One of causes of this decline is the fact that the standardization has not progressed

in the fishing industry in Japan.

It may be because fisheries have been content with the conventional wisdom that

“seafood ingredients cannot be standardized like precision parts,” which apparently

sounds like a completely correct argument at first glance.

For this reason, STI Foods Holdings challenges such conventional wisdom.

We have rational spirit, logical thinking, and romance in our hearts.

We have clarified the criteria for acceptable ingredients, such as ingredient size and meat texture in addition to freshness.

We are also working to stabilize quality and reliability, as well as to improve productivity and efficiency, by standardizing methods for cutting fresh fish and slicing it into fillets and by normalizing seafood ingredients as if they were industrial parts.

Furthermore, the promotion of standardization of ingredients makes it easier to export them overseas.

This will facilitate the delivery of Japanese fresh ingredients to both domestic and international consumers and revitalize the entire Japanese fishing industry.

We have rational spirit, logical thinking, and romance in our hearts.

STI Foods Holdings will lead the sophistication of the fishery businesses in Japan.

We bring out the umami taste from food ingredients.
It is a specialty of STI Foods Holdings Group.
We would like to make use of it in wider food genres.

There are no boundaries in creating added value. Our challenge is borderless.

STI Foods Holdings is thoroughly customer-oriented and market-oriented.

In the current era, if raw foods are sought after, we provide raw products.

If smoked foods or dried foods are sought after, we provide smoked products.

If frozen foods are sought after, we provide frozen products. If canned foods are the

trend, we provide canned products.

Without being wedded to the past, we will continue to catch up on new needs and

aggressively take on a challenge in new genres.

We try not only Japanese cuisines but also Western cuisines such as meunière and

poêle.

This is what STI Foods Holdings does.

If it is the development where our strengths can definitely be
utilized, we are willing to work on agricultural products.

We would like to be active also in the processing of agricultural products and livestock

products, as long as it is a product development that can properly utilize our strengths and characteristics based on marine products.

If we look at not only the domestic market but also the overseas market, there is a great possibility that we will work on the production of simmered chicken with tomatoes or try making “Niku-jyaga”（Japan typical home cooked meals: simmered meat and potatoes） with our specialty of canning technologies.