森 松 水 産 より
Contents
2011
12
・Rumi Japan
History of Factory Enlargement Part 2
December
・Akase s Haiku
A i r Mail f r om Set ouchi
Imabari,Ehime
We deliver seasonal seafoods from the bounty of the sea all over Japan
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9
1919199291
18 years ago in 1993,
those were the days when the J League
was inaugurated in Japan and the soccer
fans were rapidly increasing.
Rum
i
Histo Japan ‒
ry of
Facto
ry
0
199
9
About the same time, Rumi Japan’s exhibition hall for
198
frozen goods was constructed and various types of exhibition
facilities for frozen products were installed. In the glass-paneled freezer,
our well-known frozen scallops, prawns, vegetables were displayed for
the customers.
・Local fish catch - The top 20!
Enla
rgem
ent P
art 2
According to the General Manager, Ms Takeda, in commemoration of
the opening of the hall, an exhibition was held to invite customers in
Imabari and its vicinity. The event was very crowded with many people
as our employees at Katahara factory’s office were also called over to
the main factory for tasting the frozen products. However, the office
located above the exhibition hall was not fully equipped at that time,
and only one desk was placed in a large office room. All the employees
sat there together and took lunch feeling a little bit sad. Now all the
equipments are installed and you cannot imagine how it was in the old
days from the present vigorous office atmosphere.
In the old days, beside the frozen goods exhibition hall, five to six landuse water tanks and one square water tank for live flounders and other
fishes were placed. Later on, one 6.3-ton round land-use water tank (2m
diameter and 1m high) and one 11-ton yellowtail/amberjack land-use
water tank (2.7m diameter and 1.3m high) were moved to largely refurbish the factory.
Beside the frozen goods exhibition hall, there was a napping room
where about ten double-deck beds were installed. At the year end, several employees and part-time workers used the room as a sleeping quarter. At present, those double-deck beds were removed and the room was
refurbished as a staff lounge equipped with the vending machines.“I
don’t remember the old days”, says Mr. Yamauchi who talks again
about the history of factory enlargement. We may be able to hear the
interesting story about the old days.
In the next issue, we will introduce the area near the land-use water
tank for cultivating sea breams, and the new freezer and refrigerator.
The nearby streets are being improved and will soon be reaching our
present facilities. If you have any question or opinion, please feel free to
contact us.
By Ms Hiroko Shigemi
Air Mail from Setouchi December 2011
1
ポツ
ン
旧事務所
冷凍品展示 場
ZZ
ZZ
仮眠室
冷凍品展示場
陸上水槽
20
(as of 11/20)
Local fish market Catch Best
2011 D e ce m b e r
No1
No2
No3
No4
No5
Golden
cuttlefish
Red stingray
Cutlass fish
UP
UP
6
4
1
No6
No7
Bluck
chestnut puffer
Octopus
No8
Red barracuda
Starspotted
smooth-hound
Japanese red
sea bream
3
No9
Pike conger
2
No10
Shrimp
UP
UP
UP
12
17
10
STILL
9
UP
13
No11 Three-banded
sweetlip
26
No12 Finespotted
flounder
27
Marbled
rockfish
14
No13
Belted
No14 beard
grunt
19
No15
Crimson
sea-bream
18
No16
Blowfish
16
No17
Threadsail
filefish
56
Black
5
Banded
28
Kisslip
cuttlefish
63
No18 tongue fish
No19 houndshark
No20
カミナリイカ
Finally the temperature
has dropped. Golden
cuttlefish ranks as the
n u m b e r- o n e f a r a n d a w a y .
We enjoyed several
bumper catch and sent
distant customers. Have
you ever seen it?
Our rankig has considerably changed. I wonder
wiha will rank in next
month.
Recommended fish in December
Filefish ; We haven t caught many black scrapers yet, but threadsail filefish is
increasing in volume little by little.
Akase’s Haiku
( Written by Ms Rina Akase)
“My father, so quietly eating “yosenabe ”
Winter air is so cold that it freezes the ridge of my nose and cheeks. I do not either like or hate winter.
This month’
s h a i k u i s a b o u t t h e“ y o s e n a b e ”, J a p a n e s e h o t p o t d i s h ( a s t e w c o o k e d o n t h e t a b l e ) . A t a c o l d
w i n t e r n i g h t ,“ n a b e ”d i s h e s h e a t u p y o u r b o d y a n d h e a r t a n d w i l l m a k e y o u h a p p y .
A m o n g v a r i o u s k i n d s o f h o t p o t d i s h e s , a n u n t h i c k e n e d s t e w w a s o f t e n p r e p a r e d a t m y p a r e n t s ’h o m e .
The main ingredients were meat or fish depending on the day, and lots of vegetables, tofu and mushrooms
w e r e a d d e d t o b e b o i l e d . W h e n e a t i n g ,“ p o n z u ”s a u c e ( s o y s a u c e w i t h c i t r u s j u i c e ) w a s u s e d f o r p l a i n
t a s t e . F o r t h e“ m e a t n a b e ”, c h i c k e n l e g m e a t w a s m o s t l y u s e d a n d f o r t h e“ fi s h n a b e ”, w h i t e m e a t fi s h l i k e
cod fish or sea breams, or even oysters were used sometimes. At the Akase’
s h o m e ,“ u d o n ”n o o d l e s w e r e
put into the pot after all the ingredients were eaten. Udon noodles after finishing pot dish were especially
delicious.
Eating pot dishes deepens the ties between people. People get together and enjoy delicious and warming
dish while talking to important and
A c hampa g n e
favorite friends or family members.
W ith m y fam ily…
A c h icken bo ile d plain w ith
I vaguely remember that my father
w a s e a t i n g“ y o s e n a b e ”q u i e t l y a s
he was sweating.
Now I am a working woman, and
I r a r e l y h a v e a c h a n c e t o e a t“
y o s e n a b e ”. A s I a m w r i t i n g t h i s
article, I strongly feel that I
wish to have hot pot dinner
a t“ k o t a t s u ”( a l o w
table with an electric
heater attached
underneath) with my
favorite people.
Air Mail from Setouchi December 2011
u n de r the w inte r
sk y…W hen it wa s
a ve r y cold da y,
we ha d a par ty of
o n e-p ot dishe s.
Afte r eat in g, we
went o ut to the
ve ran da an d
o p en e d a bottle
of c hampa g n e,
raisin g a quee r
cr y. T he folly of
yo uth.
2
m y circ le g ro u p
m embe r s... Aka se m istakenly
bo ug ht w h ite brea st m eat
of c h iken instea d of dar k
m eat. W hen bo ile d, the
m eat wa s dr y o ut. A ll bo ys
fro w n e d at m e.
W h ite m eat of sea
bream ta ste s g o o d.
I lo ve o yste r s’
dee p f lav o r.
Sau sa g e s g i ve
g o o d accent in a
to mato p ot. I
slu r p n o o dle s in a
ra-m en p ot.
Thank you very much for your cooperation.
We look forward to a continued business relationship.
201
r
a
e ye
h
t
ack
b
king
o
o
L
1…
January:
New and Improved
RUMI’s Homepage
Feburuary:
Osaka Seafood Show
March:
New from Rumijapan
“Hamachi Collar Cutlet”
March:
International Boston Seafood
Show
April:
Freshmen’s
Resolutions
July:
The 13th Japan International
Seafood & Technology Expo
August:
Set-Net Fishing at
Sousha River
September:
Asian Seafood Exposition 2011
at HongKong
Air Mail from Setouchi December 2011
3
To our customers:
Please fill out the following questionnaire to help us serve you better.
questionnaire
Please circle the number you choose and give us your comments.
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4. Information on seasonal fish
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newsletter @ rumijapan.co.jp
Morimatsu Suisan Reito Co., Ltd.
5-2-20 Tenpozan-cho, Imabari, Ehime
Prefecture, Japan 794-0032
TEL:81-898-33-1774 FAX:81-898-31-6527
Air Mail from Setouchi December 2011
4
URL: http://www.rumijapan.co.jp/