To prevent food loss and waste caused by logistics accidents and damage t...
Sustainability Site Map Message from the President ...
We hope that becoming familiar from childhood with how foods are ...
Switching to a Chiller (Cooling Water Circulation Equipment) (Mogami Foods)...
Nissui Forest On October 2, 2023, a cooperation agreement for ...
We established a Sustainability Committee which reports directly to the Pre...
In FY2025, Nissui is expanding initiatives focused on cancer prevention and...
We recognize balancing childcare as one of the greatest challenges for ...
Human Rights Risk Assessment To identify actual or potential neg...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
Since its founding, Nissui has been utilizing its unique technology to turn...
Upcycling of Japanese Amberjack Skin In March 2025, we developed “n...
MSC certification is a certification program operated by the Mari...
Approach to Use of Medicinal Products When using antimicrobials, an appr...
The Sustainable Procurement Subcommittee works with suppliers to promote su...
27 September, 2023 We have published “Sustainability Report,” which is ...
The Nissui Group company, King & Prince Seafood Corp. (USA, “K&P”) ...
The basic corporate stance of Nissui, whose business relies on the bounty o...
The Nissui Group will champion the sustainable utilization of marine resour...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
The Nissui Group has established the following tax policy that all companie...
2025/9/19 We have published “Sustainability Report,” which is an annual ...
Our employee engagement survey was first conducted in FY2021 to measure our...
The Fish Masters’ “Eat Fish Project” The “Eat Fish Project” was star...
