Training Sponsored by the Quality Assurance Department Nissui conducts v...
Policy The Nissui Group states in Article 1-7 of its “Quality Assurance ...
In order to enhance the sustainable use of marine resources, innovations wi...
In FY2025, Nissui is expanding initiatives focused on cancer prevention and...
To evaluate personnel, Nissui has introduced a system called MBO (Note). Tw...
Upcycling of Japanese Amberjack Skin In March 2025, we developed “n...
2024/9/30 We have posted “The results of the third survey of procured ma...
Initiatives Linked to Targets of the “Health Japan 21 (the 3rd term)” Strat...
Seafood certification programs such as MSC determine their criteria on ...
The Fish Masters’ “Eat Fish Project” The “Eat Fish Project” was star...
Employee Awareness-Raising As an employee awareness-raising ini...
Nissui has been implementing the global personnel registry system since 201...
Nissui conducts stakeholder dialogues in order to utilize the opinions of v...
Nissui has been an official sponsor of the “All Blacks,” the national r...
Within our fishing operations, we actively work at the level of each Group ...
The targets specified in the long-term vision, “GOOD FOODS 2030,” and in th...
To enhance the sustainability of marine resources, the Nissui Group is maki...
ASC certification, which is operated by the Aquaculture Stewardship Cou...
The Nissui Group will appreciate the earth and the sea, and create dive...
Nissui only uses raw materials that have been confirmed for safety in manuf...
In FY2022, the Nissui Group established a new “Environmental Award” as part...
“The Utsunuki Green Zone” is a “satoyama (village forests)” adjacent to the...