Chef Miyamoto of “antica locanda MIYAMOTO” will demonstrate and sell “Firesh(R)”, a new ingredient created using Fukunari’s unique freshness preservation technology, as the best dish at the Tsuruya “2024 Italy Exhibition” | Kagoshima/Kyushu Press Release | Minami Nippon Shimbun

Fukusei
The thoughts of the producers and the thoughts of the chefs have been created into the best dishes!

Fukusei Co., Ltd. (Headquarters: Nishi-ku, Kumamoto City, Kumamoto Prefecture, Representative: Yu Hirao) has researched and created a new food brand called “Firesh(R)”, which uses a unique freshness preservation technology. (Headquarters: Chuo-ku, Kumamoto City, Kumamoto Prefecture, Representative: Kenma Miyamoto) Chef Kenma Miyamoto, owner and chef of We will have a demonstration sale at the “2024 Italy Exhibition” to be held in Chuo Ward). This time, we will be selling “Aqua Pazza” using Firesh (R) red sea bream. We will also be selling a variety of other dishes such as lasagna and carbonara made by Chef Kenma Miyamoto. Chef Miyamoto talked about why he chose Fukusei’s Firesh(R)︎ red sea bream. ■ Good appearance and quality ■ Reliability in terms of food hygiene ■ Possible to stably purchase high-quality ingredients ■ Uniform size of ingredients, etc. He has been highly evaluated as being able to be used as a new future food ingredient. Masu.

[“2024 Italy Exhibition” web page]https://www.tsuruya-dept.co.jp/saiji/italy/index.html

Limited quantity menu by Chef Miyamoto will be sold at Tsuruya “2024 Italy Exhibition”
Chef Kenma Miyamoto, owner and chef of antica locanda MIYAMOTO, has prepared a large number of menus this time, including aqua pazza using Fukusei’s new brand “Firesh (R) red sea bream” and other products that will be on sale. Some items are available in limited quantities.

[Outline of store opening]
Store opening period: May 1st (Wednesday) to May 7th (Tuesday), 2024
Store opening area: Tsuruya main building 6th floor event space
Sales menu: “Aqua Pazza”
“Lasagna”
“Carbonara” etc.
*The number of items sold is limited. Please note that sales may end before the end of business.

antica locanda MIYAMOTO Chef Kenma Miyamoto
Moved to Italy at the age of 19.
Trained at famous Italian restaurants such as “La Tenda Rossa”, “La Sciriola” and “Villa Roncalli”.
After returning to Japan at the age of 27, he worked at his parents’ Italian restaurant.
Opened “Ristorante Miyamoto” at the age of 31.

2011
Received the Bronze Award from the Ministry of Agriculture, Forestry and Fisheries’ Culinary Masters Awards Program.
year 2012
Kumamoto Prefecture Agricultural Contest “Agricultural Contribution Award”.
Representative of the Global Agricultural Heritage Promotion Study Group, “Kumamoto, the land of food.”
Member of the Aso Region Global Agricultural Heritage Promotion Council.
2013
Appointed as a member of the Kumamoto Prefecture Tourism Council.
Appointed as a goodwill ambassador for Kumamoto, the land of food.
2014
Commissioned by the Japanese government to serve as “Supporter of Japan Pavilion at Expo 2015 Milano.”
Received the Social Activities Grand Prize from the Social Activities Support Organization.
Received a letter of appreciation from the Governor of Kumamoto Prefecture for his efforts in getting Aso certified as a Global Agricultural Heritage Site.
October 2015
We promoted Kumamoto Prefecture and Aso at the Milan International Expo held in Milan, Italy.
2017
Supervision of in-flight meals for JAL domestic first class flights.
2019
Received the Silver Award from the Ministry of Agriculture, Forestry and Fisheries’ Culinary Masters.
2021
We produce midyear gifts using Kumamoto ingredients from Takashimaya Department Store.
[Writing activities]
Serialized in Kumamoto Nichinichi Shimbun’s “Higo Hyakkana” from April 2012 to March 2014.
In April 2015, this series was compiled and published as “Kumamoto, the Land of Food.”

About SEAFOODTECH business, which is responsible for Fukusei’s new brand “Firesh(R)”
◆Characteristics of the SEAFOODTECH business and the future we want to realize
Fukusei has a mission of “Connecting food to children’s future,” and we are working on the SEAFOODTECH business to realize this mission. As part of this effort, we have started offering “Firesh(R)︎” from 2022. “Firesh(R)︎” is made up of a value chain that combines our proprietary technology called “Firesh Total Management System(R)︎.” Through the combination of cultured fish, which has received high praise in the market as a long-established producer founded in 1960, and a series of processing techniques that utilize the latest freezing technology, we have a shelf life approximately 18 times longer than raw fish, and a shelf life of 127%. It has a delicious flavor and can be handled even by inexperienced cooks who have never handled fish before.

Company history:The company has been in business for over 60 years, and the founder’s grandfather, who was a fisherman, predicted from that time that the era would come when “fisheries for catching fish would be replaced by fisheries for raising fish,” and he turned to the aquaculture business. A company that drives innovation, run by a third-generation president with a deep understanding of industry issues.
management team:The management team is made up of experts in fields such as aquaculture, distribution, and product development. With industry leadership and innovative vision.

About Fukusei Co., Ltd.
Company name: Fukusei Co., Ltd.
Location: 380-9 Tasaki-cho, Nishi-ku, Kumamoto City, Kumamoto Prefecture
Representative Director: Yu Hirao
Established: July 2016
Mission: “Building a sustainable fishing industry so that children can have food in the future”
Business content: Aquaculture, seafood wholesale, seafood processing, online sales
Capital: 3 million yen
HP: https://fukunari.jp/
Facebook: https://www.facebook.com/fukunari.amakusa/
Instagram: https://www.instagram.com/fukunari.amakusa/
Past press release article URL: https://prtimes.jp/main/html/searchrlp/company_id/69439

【Achievements】
■Branded Torafugu “Rokufuku (R)” won the Grand Prize “Special Judges Award” and 3 other awards at the 11th Team Chef Competition
■Direct-from-the-farm EC “Tabe Choku” Annual Awards 2020 and 2021 Won 1st place in the seafood category for 2 consecutive years
■ICC Summit 2023 “Crafted Catapult” Grand Prix Winner
Corporate press release details
PR TIMES Top