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How Our Products Are Made
Born from the pure spring water of the Northern Alps, rich in natural minerals, and crafted with the skill of our artisans.
Every day, over 300 kilograms of fish are carefully prepared—one by one, with sincerity and precision.
How Our Himono Is Made (A Two-Day Process)
01 Thawing
Frozen fish are placed in baskets and gently thawed under running water.
03 Removing the Innards
Our craftspeople meticulously remove the innards by hand, ensuring each piece is handled with care.
05 Brining
The fish are soaked in salt water. The salinity is adjusted depending on the type of fish, bringing out the best flavor.
07 Drying
The fish are dried in a low-temperature dryer, anywhere from half a day to two full days depending on the species.
09 Inspection
Each product passes through a metal detector and is visually checked by multiple staff members to ensure safety and quality.
02 Cutting
The fish are halved or filleted using a special cutting machine.
04 Washing
Any remaining innards or blood are thoroughly washed away with a clean water shower.
06 Laying Out
The fillets are carefully arranged on mesh racks, then placed onto carts.
08 Sorting & Packing
Once dried, the fish are sorted by size, then vacuum-sealed, packed, and bagged.
10 Aging
Finally, the fish are frozen and aged, enhancing their umami flavor before reaching your table.
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