Nissui's Fish Sausages celebrates 50th Anniversary

Nippon Suisan Kaisha, Ltd. (Naoya Kakizoe, President & CEO) is celebrating the 50th anniversary since its fish sausages were released in the market on a full scale in 1952.

The first product was the "Tuna Sausage", developed and released in an effort to effectively use tuna caught abundantly at the time. It rapidly spread nationwide, as it served as an easy source of fish protein and a product that can be stored at normal temperature. Subsequently, we changed the ingredients from tuna to whale, and then to surimi of white fish in the late 1960s. Today, fish sausages can be stored for longer periods due to improvements in production technology and are well-established in the Japanese diet.

Marking the 50th anniversary of Nissui's fish sausages, we will further pursue originality to continue proposing products that are adapted to the times and contribute towards the further enhancement of your diet, while deeply appreciating your patronage to date.

In celebration of the 50th anniversary, we will release the following two products this spring, for you to enjoy the taste of tuna and salmon just like the old days.

Product Name

"Tuna Sausage"	"Sake Sausage"

Product Characteristics

♦	The products are fish sausages consisting of surimi of white fish mixed with tuna/salmon.
♦	"Tuna Sausage" consists of 30% tuna. As tuna chunks are mixed in, you can enjoy the flavoring and texture of tuna.
♦	"Sake Sausage" consists of 30% salmon. As salmon chunks are mixed in, you can enjoy the flavoring and texture of salmon.
♦	No egg white is used.
♦	You can eat them as they are, as an appetizer or a snack.