For inquiries or information

TEL: +81-80-1928-8778


Sales pitches and/or use without reply information strictly prohibited.)

Business hours

9:00 ~ 17:00 (Monday ~ Friday)






写真左:未処理 乾燥しらす(20℃、3ヶ月)

写真右:処理済 乾燥しらす(20℃、3ヶ月)





  I have once worked for a company whose main technology was to prevent browing of fresh fishes and to keep their freshness. But the sales staffs could not explain the theoretical reasons for the browning prevention and freshness keeping effects. Then I chemically established the theory (picture) of the effects for them to explain to their customers.

  Arming with theoretical ideas is needed for sales staffs, too. 


Picture left: Blank, Dried whitebait (20℃、3 months)

Picture right: Treated, Dried whitebait (20℃、3 months)


The freshness keeping theory (in Japanese) is here and the same one in English is here.

釜本事務所 ホームページ サイト案内

Copyright©1994 -    Office KTK   All rights reserved.