Our company's purpose is to root Japan's best specialty products into the world's food culture. We are a producer of ``Emperor Oysters'', the highest quality oysters in Japan. I have been fishing on Kitagijima for generations since my grandfather's generation. We grow oysters in a sea rich in nature and minerals called Japan's Mediterranean Sea. Kitagijima, a production base floating in the center of the Seto Inland Sea, is one of the Kasaoka Islands in Okayama Prefecture, which is recognized as a Japanese Heritage Site. Although it is the largest island, it is a very small island with about 900 residents. The season for eating raw oysters is usually from November to April. However, in order to ensure that pacific oysters can be eaten raw all year round, we have conducted extensive research on our own and have adopted a special freezing technology (DENBA+) that maintains their freshness. As a result, you can enjoy the delicious taste of Emperor oysters all year round. Generally, there is an impression that frozen oysters have a lower taste than oysters for eating raw, but the frozen oysters for eating raw from Emperor Oysters actually have more flavor. We have received a lot of feedback from professional chefs, and research is currently underway in collaboration with universities and industry. Please try our frozen Emperor Oysters, which have impressed chefs at famous restaurants and foodies in Asia.