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 updated in October, 2007 |
 JOQR Radio Live Interview on 2007. 7. 12 On July 12, 2007, in conjunction with the on-going Alaska seafood fair in the OK Store chain, Mr. Tsuneki, seafood section chief of OK’s Sagan outlet appeared in the JOQR radio live interview. He proudly offered to the radio listeners the variety of delicious Alaska seafood including sockeye salmon, king crab, sablefish and herring available in the store. |
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 updated in October, 2007 |
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JOQR Radio Live Interview on 2007. 7. 4 On the July 4th 2007 radio on-air, Chef Masanori Toda of the Oregon Bar & Grill Restaurant in Shiodome, Tokyo, invited more customers through the interview, introducing the gorgeous Alaska Seafood Menu during the whole month of July. He recommended the OBG’s original Alaska snow crab cake and charcoal-grilled salmon along with the restaurant’s famous dessert menus. Immeadiately after the radio show, OBG picked up more reservation calls. |
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 updated in October, 2007 |
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JOQR Radio Live Interview on 2007. 6. 27 On June 27th, Mr. Morishige of Trident Seafoods’ sales chief, talked to the radio listeners about his wonderful experience in wild and natural Alaska environment. Though only a year and half of his career in the company so far, he spent almot 50% of the time in Alaska already, involving in processing of wild salmon and sujiko salmon roe in summer, and in winter, pollock and crabs. He stressed one of the great things about Alaska seafood industry is that they all work hard to appeciate and utilize wild seafood resources as fresh as possible in every season. |
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 updated in October, 2007 |
JOQR Radio Live Interview on 2007. 6. 14  Mr. Takao Obara, Fisheries product production support officer of Nissui, appeared in the radio live interview in the studio to share his business and living experience in Alaska for more than 10 years almost a half of it was at sea. He brought his family up to Alaska to live together for 3 years, too. Nissui is a path-finder for inventing the formula of frozen pollock surimi, and he said Nissui is expanding the business on global basis to offer more variety of pollock products. He commented ‘Unlike the Fish are the living things, so if we the human being manage the resource well we’ll be able to continue to harvest them sustainably to hand over the delicious wild seafood to our children and their children.’ |
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 updated in July, 2007 |
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JOQR Radio Live Interview on 2007. 6. 1 Over 25 years of experience in Alaska salmon business at Ocean Beauty, Mr. Shinichiro Kaneko, Director of Sales Dept. shared his valuable and memorable experiences in Alaska with JOQR listeners on that day. According to his radio interview, he has visited Alaska countless times and had lived more than 5 months with his families during his first 15 years at Ocean Beauty. Mr. Kaneko is a genuine Alaska seafood expert! Ocean Beauty is the leading Alaska seafood packer and supplies a variety of salmon products all over the world. The production amount of Ikura and sujiko ranks at the top in the industry. Mr. Kaneko said, “We, Ocean Beauty try our best to manufacture the highest quality seafood products flexibly dealing with the changes of catch and situation year by year in WILD & NATURAL ALASKA!” |
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| ▲ Mr. Kaneko, Ocean Beauty | ▲ Mr. Kaneko is on air. |
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 updated in July, 2007 |
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ASMI visited Kameya, a premium handmade Saikyo-zuke (fish preserved in soybean paste) and Kouji-zuke (fish preserved in malted rice) maker in Kyoto mid May. We got a chance to see a series of operation to make the premium quality handmade Saikyo-zuke of Alaska black cod there. As a family-run company in Kyoto, Kameya has such a traditional history with food business. The present Kameya was established in 1960 by founder Mr. Mitsuzo Yamashiro, a father of the current president Mr. Mitsufumi Yamashiro. With his mother (founder’s wife), his younger sister Ms. Takako Yamashiro and his other sister, Mr. Yamashiro ran a business so successful that Kameya now supplies Kyoto's traditional gourmet seafood products across the country including Tokyo. He explained, "We are really dedicated to making our handmade seafood products including the selection of ingredients such as miso (soy bean paste) for Saikyo-zuke.We use the same locally-manufactured miso from the very beginning. But the most important thing is to keep the true flavor of fish itself in each product." Everyone, who tries Kameya's Saikyo-zuke or Kouji-zuke product, is always impressed by its' juicy and exquisite taste! |
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| ▲ Mr. Yamashiro, president of Kameya | ▲ Alaska black cod Saikyo-zuke |
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 updated in July, 2007 |
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The company's history was started more than 100 years ago at its family-owned soba (buckwheat-noodle) restaurant named "Kakutani Rouho". Kakutani Shokuhin Co., Ltd., located in Kyoto, is a prominent manufacture of cooked herring carcass (cooked in sweetened and soy-sauce based soup), a traditional preserved seafood product in Kyoto. According to Mr. Sano, president of Kakutani Shokuhin, Kakutani has been using high quality Alaska herring for 50 years as "it has very thick and firm texture with good oil content." It is said that the founder of Kakutani was the first person, that had developed Kyoto's very traditional and famous soba dish called "Nishin Soba" (Soba topped with cooked herring carcass). Kakunani Shokuhin, of course, makes cooked herring carcass for Kakutani Rouho, and their delicious and traditional Kyoto food became so popular and now Kakutani distributes their products to general consumers through internet and at retail outlets.We visited both Kakutani's plant and soba restaurant in mid-May. Kakutani's "Nishin Soba", homemade buckwheat noodle topped with cooked "ALASKA" herring in sophisticated flavor soup, was really delicious, and we easily found why they are so popular not even in Kyoto but all over Japan now. |
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| ▲ Mr. Sato, president of Kakutani Shokuhin Co., Ltd. |
▲ Ms. Sano, sales director of Kakutani Co., Ltd. |
▲ Cooking Alaska herring carcass
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 updated in July, 2007 |
JOQR Radio Weekly Interview 2007.5.15 - 5.18  Mr. Masatoshi Yamada, Director of Seafood Dept. of Marubeni Corporation appeared on JOQR radio program titled "3 minutes Business Magazine" that is run in the morning Mon thru Fri. He talked about his company's relation with Alaska seafood and its industry and also benefits and characteristics of WILD ALASKA SEAFOOD for 4 days in mid-May. Mr. Yamada said on radio, "Alaska Seafood is 100% Wild, so the fish are all different and none of them is the same in color and shape. But I want Japanese consumers to know that it is one of the good characteristics of Wild seafood." He also mentioned about the recent popularity and increased consumption of AK seafood in the United States and Europe that is caused by the boom in the Japanese food and the healthy diet trend in those regions. Mr. Yamada said, "Japan has the traditional seafood diet culture and I want Japanese consumers continue to enjoy eating well-managed, sustainable WILD ALASKA SEAFOOD!" |
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 updated in June, 2007 |
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ASMI visited Sato Suisan’s Salmon Factory in Ishikari and also visited one of their retail stores located in front of Sapporo station. Company being established in 1948, Sato Suisan Co., Ltd. is Hokkaido-based prominent seafood processor/manufacture and also operates retail & foodservice business, which provide Japanese customers with the highest quality gourmet items. Their major handling seafood is “Wild Salmon” and carries over 300 varieties of Wild Salmon products. Sato Suisan started from Ishikari, a famous wild salmon production area in Hokkaido and the company has never used farm-raised salmon as “it opposes to our belief to provide natural and genuine products to customers and it also opposes to our true appreciation to wild salmon which has made our company today.” Vice president Ohta who knows all the goodness about salmon explained, “We use an entire salmon, head to tail for our various products and never waste fish. We have long been searching the best way to use each section of salmon for products and now Sato Suisan develops, manufactures and also sells over 300 varieties of the highest quality gourmet salmon product. Mr. Ohta said at the end of the interview, “I want Japanese younger generations to eat more salmon and want them to know the benefits and good characteristics of WILD SALMON. Our mission is to preserve the long-time Japanese seafood culture to our future generations to come.” |
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| ▲ Mr. Ohta, vice president of Sato Suisan Co., Ltd. |
▲ Sato Suisan Salmon Factory located in Ishikari, Hokkaido |
▲ Zesty Alaska Yukon Smoked Chum |
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 updated in June, 2007 |
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The company which is located in Yoichi, Hokkaido; is a primary processor of Alaska herring products. Marui Ito Shoten has been producing very high quality herring carcass that meets each customer’s need. These products are mainly shipped to Kyoto for Nishin Soba (Japanese noodle topped with cooked herring), a very traditional food in the region. Mr. Ito, president of Marui Ito Shoten who had once been a banker in one of the leading Japanese banking companies says, “Supply from Alaska is very reliable and stable. Thanks to the sustainable fishery, we can source high quality wild seafood products continuously from Alaska.” Mr. Ito has very strong belief to supply the highest quality herring carcass to his customers and works really hard every day in his plant. |
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| ▲ Mr. Ito, president of Marui Ito Shoten | ▲ Dried Alaskan herrings are beautifully lined |
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 updated in Apr, 2007 |
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JOQR Radio Live Interview on 2007.4.5 A seafood expert who has involved in Alaskan fishery for more than 30 years; Mr. Yamada, managing director of Uoriki Co., Ltd. attracted JOQR listeners’ interest with his long term relationship in Alaska and his various precious experiences in its’ seafood industry.During the interview, Mr. Yamada found out that the radio DJ’s wife is happened to be his former classmate and DJ often enjoys delicious sashimi purchased from Uoriki with his family at home.Needless to say, the interview turned out to be really exciting throughout the program.Mr. Yamada commented that even though the fishery in Alaska is really tough and challenging, it should be very natural for those who are involved in wild & natural Alaska fishery.He is impressed with Alaska’s effort to protect the natural environment and sustain various wild resources earned from there for generations to come.He closed his interview saying, “we need to follow Alaska’s long-term engagement in the environmental management and wild resource preservation. |
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| ▲ Live radio interview is being aired. |
▲Mr. Yamada, the managing director of Uoriki Co., Ltd. |
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JOQR Radio Live Interview on 2007.3.22 Introducing often himself as “a fishmonger of US Embassy”, Mr. Tomohiro Asakawa, NOAA Fisheries Service Senior Commercial Specialist is the very important person who is full of valuable experiences and knowledge of commercial seafood industry worldwide.He gave a comprehensive lecture about the Alaska’s commercial fishery, which intensively prioritizes the wild resource and natural environment over the commercial fishery giving some easy examples and his own experience during his youth to the radio listener.His talks were very interesting and had a lot to learn about the “nature comes first”-oriented fishery in Alaska. |
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| ▲ Live radio interview is being aired. | ▲ Left to right, Radio DJ Terashima, Mr. Asakawa and his daughter |
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 updated in Apr, 2007 |
ASMI visited Mizuno Suisan; one of the major high-quality surimi product manufactures located in Shiogama, Miyagi; for a magazine interview in early March.Mr. Nobutake Mizuno, president of Mizuno Suisan Co., Ltd. introduced about his company and distinctive product characteristics including the company’s persistent dedication and effort in selecting natural and high quality ingredients.Mr. Mizuno proudly explained, “We use minimum ingredients as possible and we are very proud of our products with juicy and firm, yet smooth texture.We carefully choose what we use for the products in order to produce the finest quality deep-fried Kamaboko products.Alaska’s wild Pollock surimi makes us possible to produce such natural and delicious products.”He also praised for the management of natural environment, ocean resource and fishery in Alaska saying “Alaska is the only place we can expect the sustainable wild seafood resources for generations to come, and we will continue using Alaska Pollock surimi in order to produce wholesome and delicious surimi products.”People who try Mizuno Suisan’s exquisite “Agekamaboko” products will know the company’s passion for making genuine surimi products. |
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 updated in Jan, 2007 |
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JOQR Radio Live Interview on 2006.12.22 Very famous Seafood expert who is called as “a walking encyclopedia”, Mr. Norimasa Aoyagi of Wards Cove Packing Company was invited to the JOQR studio and delivered very exciting & valuable story on Alaska and its’ seafood industry in a very relaxed mood.Having shared his own interesting experiences, he clearly explained such as Alaska’s approaches for the sustainable fishery and the environmental management.The listeners also could enjoy learning the superior attributes of “Wild Alaska Seafood”. |
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| ▲ Mr. Aoyagi , Director of Far East Sales, Wards Cove Packing Co. |
▲Even though the interview was live, Mr. Aoyagi was very relaxed and talked about Alaska seafood in detail to the listeners |
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 updated in Jan, 2007 |
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JOQR Radio Live Interview on 2006.12.09 Following last summer, Hokushin joined for the second time and Mr. Hasegawa was interviewed live at Funabashi outlet located in Tobu department store.It was around noon on Saturday and the store was filled with a lot of customers.Mr. Hasegawa informed Hokushin’s winter Alaska fair, which was really vibrant with a variety of Alaska seafood dominated the shelves, and recommended Alaska King Crab to be the best with its sweetness and rich & firm texture. |
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| ▲ Mr. Hasegawa of Hokushin Suisan | ▲ Alaska seafood such as king crabs, herring roe, black cod and herring with kelp filled the store shelves during their Alaska seafood fair. |
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 updated in Jan, 2007 |
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JOQR Radio live interview on 2006.12.06 The program was aired from Chuo Gyorui, a primary wholesaler in Tsukiji Market.Mr. Koga talked about an air shipment of fresh sockeye started 3 years ago and also described a unique Japanese wholesale market structure.In addition, he shared his precious experiences earned from numerous visits during salmon and herring seasons in Alaska, saying nostalgically “No time for sleep at the busiest season and the work on deck was so severe and freezing, but I met many people and really loved their warm and pure mind.” |
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| ▲ Mr. Koga, Director of frozen Dept., Chuo Gyorui Co. Ltd. |
▲ A scene during a live radio interview |
| *Chuo Gyorui site |
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 updated in Jan, 2007 |
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JOQR Radio Live Interview on 2006.12.01 Shifting from a retailer’s perspective to more upstream industry, Shin Nihon Global Inc., a seafood trading company in Tokyo was interviewed at their office.Mr. Kawamura said passionately, “Thanks to rich and nutritious water, seafood caught in the northern sea area is said to be more delicious, nutritious and have firm meat texture.Especially, the pristine & icy Alaska water has one of the most favorable environments for wholesome & delicious seafood.”A variety of savory Alaska dishes were served at the interview. |
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| ▲ Mr. Kawamura, Director of Shin Nihon Global Inc. |
▲ Superb Sushi plate with Snow crab, Ikura, Kazunoko |
▲ Alaska Snow Crab Hot Pot was served for sampling in the live interview |
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 updated in Oct , 2006 |
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On Sep 26th, a seafood trade show was held at Sendai wholesale market and ASMI had a booth. ASMI displayed variety of Alaska seafood with the support of Sento Gyorui, the No.1 Alaska seafood distributer in Japan! Mr, Hiraoka, new company president commented, "Japanese people have been eating fish from the ancient days so they know very well the real taste of wild & natural seafood. I would like to work harder to let them know the real value of wild Alaska seafood!" Mr. Tanii also commented, "we should come up with a fresh and creative idea to promote Alaska seafood in the future. there are various seafood and recipes coming from all over the world which means consumers have many choices for their diet. So we should offer new and attractive ideas for the way of eating Alaska seafood to win the hearts and minds of more Japanese consumers." |
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| ▲ Mr. Hiraoka, president of Sento Gyorui |
▲ Mr. Tanii of Sento Gyorui |
▲ Mr. Ito of Sento Gyorui |
▲ ASMI booth at Trade show |
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 updated in Oct , 2006 |
 Maruken Kikuchi Shoten, located in Shiogama, Miyagi pref. is a local seafood processor which has been handling Alaska P-cod, black cod, Atka-Mackerel. Recently they invented soup stock using Alaska p-cod for hot pot. Mr. Kikuchi, President of Maruken Kikuchi, commented "In Alaska, fish farming is strictly prohibited by State Law and natural environment is well protected, and fishery is well managed. So we can offer Alaska seafood products to our costomers with confident and actually they are very popular these days. The most important thing about Alaska white fish is its taste and reliability, not a price." |
| *Maruken Kikuchi site |
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| updated in Aug, 2006 |
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JOQR Radio Live Interview on 2006.7.8 From July 1st to 31st, Oregon Bar & Grill Restaurant in Shiodome, Tokyo, conducted ‘Wild & Natural Alaska Seafood Fair’ for the second year in a row. Grand chef Mr. Toda was interviewed by JOQR radio and commented live ‘Alaska seafood is wonderful not just because it’s wild and natural, but because they are tasty and great in meat texture. ’ This time Chef Toda’s top recommendation went to ‘Alaska wild king salmon grilled on alder tree plank’ menu and all the rest whose recipes he carefully developed being fully conscious about American Northwest cuisine trend and the original taste of ‘Alaska.’ After the radio interview, ASMI invited Japanese seafood trade journalists for the taste testing of promoted Alaska seafood menus. Grand chef Toda said ‘people come to our restaurant to enjoy simply prepared menus in the kitchen like charcoal-grilled meat and seafood.To live up to our customers’ expectations, I always try to source fresh and high quality food ingredients and raw materials. In that sense, Alaska seafood is perfect and available to produce impressive menus no matter how simple the recipe might be.’ |
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| ▲ Chef Toda | ▲ Fair menu |
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 updated in Aug, 2006 |
 Queen’s Isetan is high-end grocery store chain being a child company of Isetan Department Store. ASMI and Queen’s Isetan tied up to promote Alaska sockeye salmon in various product fresh sockeye sujiko and black cod in 17 outlets located in Tokyo, Saitama and Chiba prefectures from July 3rd. Radio reporters visited Queen’s Isetan’s newest outlet in Kinshicho, Tokyo, on July 3rd for the live interview. Queen’s Isetan’s strength comes from its original product development through the supply chain management and comprehensive product sourcing system for all category of products. Seafood is not exceptional for Queen’s Isetan, while most of the other supermarket chains heavily rely on wholesalers and distributors for the seafood merchandising and product assortment. During the live radio interview, Mr. Komatsu appealed on Alaska seafood as healthy, nutritious and delicious seafood, saying ‘please enjoy the taste of pure water and nature of Alaska through wild sockeye salmon and other species.’ Mr. Kamiya, buyer of salted fish and nerimono (surimi-based processed product category) of Queen’s Isetan headquarter concurred with his colleague. ‘Alaska seafood is precious and valuable natural resources. In Kinshicho area, people can find Alaska wild seafood only in our outlet. We are proud of what we can offer to our customers.’ |
| *Queen’s Isetan site |
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| updated in Aug, 2006 |
| From June 26th to July 2nd, OK Store chain joined in ASMI’s band wagon for the first time to promote Alaska sockeye salmon kirimi, tataki-style sashimi, kanpoo boshi (cold wind-cured) salmon, snow crabs, black cod and turbo with roe in 36 outlets in Eastern Japan. Radio interview took place in Sagan outlet of OK Store on June 26th, and Mr. Tsuneki, seafood section chief of the outlet appealed to the radio listeners about the advantages of Alaska seafood products. He said ‘I am not just selling fish here, but am trying to deliver my heart and appreciation to our customers so they can be happy and satisfied by what they find in my seafood corner. ’ Mr. Tsuneki said wild and natural Alaska seafood proved itself as something good he could recommend to his customers with confidence. |
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| updated in Aug, 2006 |
 Uoriki conducted Alaska seafood summer fair in all of its 49 outlets operated inside the upscale supermarket and department stores in Eastern Japan from June 19th, 2006. On the kick-off day, there was a live radio interview featured in Uoriki’s Kita-Senju outlet in Marui department store, and lively atmosphere and busy calls by Uoriki fish mongers were sensationally on-aired. This summer Uoriki primarily promoted Chum salmon kirimi with exceptionally high oil content in addition to the usual air-shipped Alaska fresh sockeye salmon available only in summer. The Uoriki seafood buyers themselves were standing in the store end and showed the customers how to cook and enjoy Alaska salmon products at home. On that day, Mr. Shinji Sakamoto, a shining star of Uoriki’s seafood buying department, appeared for the radio interview. He commented ‘What we handle here are the fresh, seasonal and legendary wild salmon from Alaska, and the story behind these fish really attracts our customers every day. Uoriki also support Alaska’s approach to manage and protect wild seafood resources to make them sustainable so we try our best to deliver right message to our customers.’ Mr. Sakamoto visited Alaska last summer for the first time ever, and enthralled by its untouched nature with nothing but a tiny fisherman’s cottage seen in horizon. |
| *Uoriki web site |
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 updated in Aug, 2006 |
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Big Yosan is conventional mainstream supermarket store chain whose catch is ‘Ultra reasonable price for better quality,’ calling itself as ‘Tsukiji market in local downtown.’ASMI tied up Big Yosan for the first time this early summer and promoted Alaska salmon kirimi, sujiko salmon roe, tataki style sashimi and to other seafood items from June 10th and 11th.Bunka Hoso interviewed live Mr. Hirabayashi, seafood manager, and Mr. Yamaguchi, seafood section chief, of Tsunashima Tarumachi store outlet,on June 5th.Both gentlemen commented that the biggest selling point of Alaska seafood is ‘being wild and natural,’ and many customers seemed to recognize the value during the fair as far as the sales showed plus than ever. |
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| ▲ Mr. Hirabayashi | ▲ Mr. Yamaguchi |
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 updated in Aug, 2006 |
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Toshin Suisan conducted Alaska Seafood Fair in all of its outlets from May 27th to 31st to promote fresh king salmon, sockeye salmon, black cod, coon-stripe shrimp, king crab, ikura, sujiko salmon roe and tarako cured pollock roe in all of its 20 outlets in Eastern Japan. On May 29th, Bunka Hoso radio reporters visited Toshin’s brand new outlet in Daimaru Peacock Nihonbashi Hamacho outlet to interview Mr. Toshio Suzuki, Toshin’s Nihonbashi Hamacho store manager.Mr. Suzuki said ‘our customers have very high expectations about salmon and they associate salmon with ‘clean and pure’ image of Alaska through our store merchandising.Our priority is to deliver the customers fresh and wild seafood all year round, so Alaska seafood comes to a top of our list. Whenever available, we do our utmost to carry the first-season fresh seafood species from Alaska.For instance, last year when we could source Alaska wild coho in fresh form, we achieved a big success in sales. Today in Japan farm-raised seafood products are sweeping over the market to make it price-conscious.But our motto is not to lean on that direction but to stick to the high quality fresh seafood to make our customers happy.’ |
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| ▲ Mr. Tajima, Toshin Suisan | ▲ Mr. Suzuki, Store manager |
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 updated in Aug, 2006 |
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If you want to expect safety- and quality- guaranteed special food and beverages and the top-notch staff services in Tokyo, Kinokuniya should be your first choice to stop. Kinokuniya has been carrying only wild and natural seafood including variety of Alaska seafood for many years.During this year’s Alaska seafood Spring fair from May 27th to 31st, Kinokuya promoted in all of its 7 outlets Alaska fresh chinook salmon, fresh frozen king salmon, trolled coho, saikyo-miso marinated black cod and 4 gourmet deli items including home-made smoked salmon and panko-fried Alaska king salmon. On the live radio interview aired during lunch hour of May 22nd, Mr. Murakami, Kinokuniya’s Todoroki outlet store manager, talked about Kinokuya’s unchanged motto since its founding in 1910 as the Japan’s first self-service supermarket chain.Kinokuniya is proud of offering internationally recognized high quality gourmet food and beverages that are fully trusted by the shoppers as safe, healthy and reliable. Kinokuniya’s large percentage of frequent shoppers is foreign residents in Tokyo uptown and affluent retirees and their families.Mr. Murakami emphasized Alaska sockeye salmon, trolled king salmon and trolled coho salmon are the year-round best selling items not only because they are delicious and fresh but because almost all of the Kinokuniya shoppers can get confidence in buying wild and traceable Alaska seafood products. During the fair, panko-fried Alaska king salmon seemed to be particularly popular item in the deli section. |
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| ▲ Mr. Murakami, store manager | ▲ Mr. Watanabe | ▲ Mr. Kobayashi |
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| updated in Aug, 2006 |
 Japan’s top seafood category killer Hokushin conducted Alaska seafood fair from May 15th to 21st in all of its 45 outlets in Kanto region. Hokushin promoted Alaska sockeye salmon, king crab, snow crab, black cod, Pacific cod, sockeye sujiko and herring roe on kelp and moved more than 25 metric tons (approximately 56,619 lbs) during one-week period. On May 15th, ASMI and Bunka Hoso radio visited Hokushin’s Funabashi outlet in Tobu Department Store in Funabashi, Chiba prefecture. Mr. Nobuhiro Hasegawa, Hokushin’s Tokyo district sales manager, was interviewed live. Hokushin Funabashi was the inaugurating outlet for the company about 22 years ago, and is still winning the number one sales record among all of Hokushin outlets. On the day of interview radio reporters were totally taken aback and overwhelmed by the beautiful displays of variety of Alaska seafood products in jumbo size chiller case, and of course by the hot and exciting atmosphere in the consumer-packed store outlet.‘Our motto is to offer our customers super fresh and high quality seafood at the reasonable price. For Alaska seafood products, the key is to appeal to the consumers the fact that they are 100% wild and natural, born and raised in pristine nature and pure water. And it works well in our stores. Our demanding customer response to Alaska seafood is very good.’ Mr. Hasegawa proudly commented. |
| *Hokushin web site |
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 Updated in Aug, 2006 |
 Our second target was Marusho Iizuka, a medium-sized supermarket chain store based in Tokyo and Yokohama. There is one of the Marusho outlets near Roppongi station so you know! For the radio interview, we visited another outlet in Azamino located in ordinary residential, suburban Tokyo area. It was a first time for Marusho to feature wild and natural Alaska seafood to promote in the store shelf. Mr. Tetsuo Ono, Seafood buyer of the store said the Alaska seafood fair turned out to be very successful and timely event in terms of recent consumer interests in delicious, safe and wholesome food. Particularly Sockeye sashimi and tataki products drew big attention of the shoppers as new item in addition to the traditional salted kirimi salmon. The live interview through store visit was on-aired on May 8th, 2006. |
| *Marusho Iizuka web site |
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 updated in Aug, 2006 |
 For the eye-opener, ASMI Japan would like to introduce Kappa Zushi Rotating Sushi Chain who offers all year round Alaska salmon ikura and Alaska sockeye (red salmon) sushi for season.On May 1st, 2006, Bunka Hoso Radio reporters and the crew visited Itabashi restaurant outlet in Tokyo of Kappa Zushi to interview Mr. You-Ichi Yanagisawa, restaurant manager during lunch hour. Jazzy atmosphere was on-aired live through Bunka Hoso network, and no doubt about having made starving listeners crave for super fresh tasty ikura sushi from Alaska! |
| *Kappa Zushi web site |
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 updated in Aug, 2006 |
 As the first-time ever experiment of ASMI, Bunka Hoso radio company dispatched a duo of professional comedians called ‘W Cologne’ to 8 retail store and 1 sushi restaurant to conduct live interviews where Alaska seafood promotions were taking place between May 1st to July 3rd. Listeners must have enjoyed the dry humor, impromptu gags and high-tempo conversation thrown by these ‘almost famous’ comedians throughout the series. But for these special rapportuers, the best part turned out to be the extra-special privileges given to them everywhere they went. A bite of Alaska salmon or king crabs or ikura topped sushi during the interviews! ‘Alaska seafood is not fishy, nor sticky but so fresh and sexy that you never get bored or sick! Honestly speaking, they are really Oishii (delicious!)’ Just a small bite of taste-testing was not enough to them of course, so they always shopped personally more Alaska seafood in the store outlets they visited for the interview and ate them at home for dinner to their heart content. ‘Now I buy only Alaska origin seafood so I can feed my kids these wholesome seafood without any concerns!’ Needless to say, W Cologne has become a celebrity duo of Alaska seafood expert and their interviews on the road will be continued. Cheers to W Cologne! |
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