午夜剧场

I retired from Suruga Bank three years ago and assumed my current position through a fortunate connection.

During the dozen or so years before retiring from the bank, I was in charge of corporate restructuring, which led to connections with the fisheries industry. Additionally, because I felt strongly about the importance and necessity of local industries for the region, I entered the world of seafood processing, which is completely different from my previous job.

In addition to Numazu's traditional butterfly-cutting and processing techniques, our company produces "Meicha-boshi," additive-free dried fish that uses green tea extract instead of antioxidants, "Boneless Dried Fish" with the backbone removed from horse mackerel, and "Dried Fish for Deep Frying" that can be eaten entirely from the head down.

Since three years ago, we have also been producing the "Solcare Series (4 types)," a low-sodium dried fish line that cuts sodium chloride by more than 40% compared to "Meicha-boshi."

While performance was steady when I first took office, we have seen a decline in both revenue and profit due to changes in the external environment—such as poor catches and rising prices of fish used as raw materials for dried fish, changes in household eating habits and smaller family sizes, and the low-price orientation of mass retailers—as well as the deterioration of the internal environment, including labor shortages and an aging workforce.

The entire fisheries industry is struggling, and the number of members in the Numazu Fisheries Processing Association, which once exceeded 300 at its peak, has fallen below 80.

If we just sit idly by, we will have no choice but to disappear. I believe that local industries have no future unless they constantly challenge themselves with new things based on traditional techniques.

As part of our steady activities, although there are limits on timing and number of people, we cooperate with the "Numazu Himono Association" to host factory tours for elementary schools and strive to promote fish-eating culture. We also cooperate with JICA, serving as a training site for foreign fisheries personnel.

To scientifically investigate the deliciousness of dried fish, we are conducting research on microorganisms in the "shoshiru" (brine used for seasoning) in cooperation with the Shizuoka Prefectural Research Centers and Institutes of Fishery.

Regarding the development of new products following low-sodium dried fish, I want to consider this not only as an individual company but as the entire Hano Suisan Group.

While both the internal and external environments are difficult, I will approach management with the conviction that traditional industries, especially local ones, must not be lost, and with a mindset of always taking on challenges.

A characteristic of Numazu's dried fish is that it takes on a plump texture when grilled. I hope you will enjoy it.