Bringing the vitality of the ocean to people's health
Oysters grown in the rough seas of the Oshika Peninsula in Ishinomaki City, Miyagi Prefecture. Fascinated by its astonishing vitality and rich nutritional value, our journey began in 1972.
Since ancient times, oysters have been called "the milk of the sea" and have been prized for their high nutritional value. But its true potential was even grander when viewed through the eyes of science.
Professor Nobuyoshi Shimizu, who succeeded in the world's first chromosome 22 sequencing, says, "The amazing vitality of oysters is a superpower designed in their genome, so eat them with gratitude." Guided by these words, we began on the path of unraveling the mystery of life in oysters.
In 1985, he began his own research and development, and in 1989 he began joint research with Professor Yoshio Sugawara of Ishinomaki Senshu University. After more than 30 years of research and trial and error, we have established a unique manufacturing method that maximizes the vitality of oysters.
Our goal is to do more than just provide dietary supplements. To be a bridge that transforms the "genomic superpower" of oysters into people's health and vitality. And, as in the teachings of Guru Dogen, "People connect their lives by eating them," it is to cultivate a food culture that does not forget to appreciate and respect the blessings of the sea.