Koujirushi Konishi Shoten Co., Ltd., located in Choshi, Chiba Prefecture, Japan, is a heritage food processing company that has redefined the traditional art of Japanese dried fish (himono) production. With a history that spans multiple generations, the company blends time-honored fermentation and curing methods with modern quality control standards to offer premium dry-aged seafood products that cater to both domestic and international gourmet markets.
Core Business and Product Offerings
Koujirushi Konishi Shoten is renowned for its signature line of Ichiyaboshi himono—dry-aged, lightly salted fish that are processed using their proprietary OPLT (Optimized Preservation Low Temperature) method. This technique allows for deeper umami development and superior texture, resulting in an elevated version of Japan’s traditional himono cuisine.
Featured Product Line (OPLT Dry-Aged Himono)
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Kansaba Ichiyaboshi (Mackerel)
- Made from premium Norwegian mackerel caught in peak season, aged using OPLT for enhanced richness and softness.
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Ginsake Ichiyaboshi (Coho Salmon)
- Uses the fattiest Chilean coho salmon, processed for optimal juiciness and texture. Especially popular in fine-dining and retail gift sets.
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Benisake Ichiyaboshi (Sockeye Salmon)
- Crafted from wild sockeye, retaining its distinct natural flavor and vibrant color, a favorite among health-conscious consumers.
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Shimahokke Ichiyaboshi (Atka Mackerel)
- Known for its buttery texture, sourced from cold northern seas, dry-aged to melt-in-the-mouth quality.
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Sanmahiraki Ichiyaboshi (Pacific Saury)
- De-boned for easy consumption, this product caters to both traditional households and modern restaurant formats.
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Kinmedai Ichiyaboshi (Alfonsino)
- A high-end offering featuring alfonsino, a deep-sea fish prized in Japanese cuisine for its luxurious taste.
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Hontsubodai Ichiyaboshi (Pelagic Armorhead)
- Rare domestic fish caught in the North Pacific, processed to preserve its mild flavor and high fat content.
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Jyukusei Himono Yakisaba (Grilled Mackerel)
- Ready-to-eat grilled mackerel, seasoned and fire-cooked to maximize savoriness, suitable for retail packs and gourmet bento boxes.
Specialization and Value Proposition
Koujirushi Konishi Shoten’s strength lies in its commitment to craftsmanship and precision aging. The patented OPLT method distinguishes the company by extending shelf life while enhancing umami and maintaining natural textures without the use of additives or artificial preservatives.
Unlike mass-produced seafood, each himono fillet is processed in small batches, aged under controlled temperatures and humidity levels. This approach has earned the company a premium reputation among Japanese chefs and food connoisseurs worldwide.
Market Reach
Koujirushi’s high-grade seafood is available across:
- Premium Japanese supermarkets and gourmet stores
- Department store gift boxes and food halls (especially during seasonal holidays)
- Upscale restaurants and ryotei (traditional Japanese fine dining)
- Overseas exports, primarily to:
- United States
- Hong Kong
- Singapore
- Taiwan
Production and Compliance
The company maintains an advanced processing facility in Choshi equipped with:
- Low-temperature aging rooms
- Manual filleting and salting stations
- Vacuum and MAP packaging lines for freshness
- Cold storage logistics for both domestic and export clients
Certifications
- Compliance with HACCP food safety systems
- Regular audits for domestic and international seafood export
- Process traceability for all fish species used in production
Leadership
- Takuya Konishi, a descendant of the company’s founding family, currently leads Koujirushi Konishi Shoten with a vision to expand the global recognition of Japan’s himono culture. Under his leadership, the company has adopted eco-conscious sourcing and modernized branding while retaining artisanal values.
Achievements
- Featured in NHK and regional gourmet publications for revival of traditional fish aging methods.
- Selected for the Chiba Prefecture Regional Brand Development Program.
- Partnership with regional fisheries for sustainable sourcing of wild and farmed fish.
- Recognized for product innovation in Japanese Food Export Fair (Tokyo) and Gourmet Food & Wine Japan Expo.
Koujirushi Konishi Shoten continues to uphold Japan’s rich culinary heritage while offering health-conscious, umami-rich seafood that appeals to modern tastes and international palates. With a commitment to sustainability, traceability, and artisanal excellence, the company represents the pinnacle of traditional seafood processing, reimagined for today’s global gourmet market.
