Nikko Co.,Ltd Product Lineup

The silk ice proposed by Nikko is a slushy ice with the same salinity as seawater, cooled to sub-zero temperatures using sea ice. It is an excellent ice that can simultaneously achieve "prevention of agitation" and "low-temperature storage," which are essential for maintaining the freshness of fish. The continuous silk ice system "sea ice" can generate silk ice within minutes of startup, allowing for immediate freshness preservation right after catch, enabling fish to be landed at peak freshness. This product received the Prime Minister's Award at the 7th Monozukuri Nippon Grand Award. 【Features】 ○ Ice production starts immediately with a switch-on ○ Compact design suitable for installation on vessels ○ Energy-efficient ○ Allows for landing while maintaining the freshness of freshly caught fish ○ Reduces the labor and effort required for ice loading ○ Cost reduction in fuel and other expenses (vessel-mounted type) ○ Discharges 1 to 1.5 tons in about 10 minutes (land-based type) ○ Supplies from the tank via hose (land-based type) ○ Continuous ice production at raw water temperatures up to 28°C 【Silk Ice Features】 ● Extremely fine particle sea water slushy ice ● Very fast cooling speed ● Maintains sub-zero temperatures for a long time ● Does not damage fish bodies ● Reduces bacterial count ● ATP is preserved ● Can be applied to large catches of fish

In the fisheries industry, it is important to maintain the freshness of the catch and ship it to the market in a high-quality state. When freshness declines, the value of the product decreases, and the possibility of waste loss increases. Particularly in long-distance transportation and storage, proper temperature management is essential. The continuous silk ice system "Sea Ice" preserves freshness from the moment of catch, enabling high-quality landings. 【Usage Scenarios】 - Cooling seafood after catch - Maintaining freshness at the time of landing - Storage of seafood 【Effects of Implementation】 - Preserving the freshness of freshly caught products - Preventing damage to the fish - Freshness preservation through a reduction in bacterial count - Maintaining high quality through ATP retention

In the food service industry, managing the freshness of ingredients is a crucial factor that influences taste and quality. Particularly for seafood, freshness deteriorates quickly, necessitating proper management from procurement to serving. If freshness cannot be maintained, the value of the ingredients decreases, which can lead to a decline in customer satisfaction. The continuous silk ice system "Umi Ice" simultaneously achieves essential "prevention of movement" and "low-temperature storage" for maintaining the freshness of seafood, preserving the just-caught quality. 【Usage Scenarios】 - Procurement and storage of seafood - Freshness management in stores - Freshness maintenance during transportation 【Benefits of Implementation】 - Quality improvement through freshness maintenance of ingredients - Reduction of food waste - Increased customer satisfaction

In the logistics industry, especially in low-temperature transportation, temperature management during transport is crucial. Maintaining freshness is essential for enhancing customer satisfaction and reducing food waste. Traditional cooling methods have made temperature management difficult, posing risks of quality deterioration. The continuous silk ice system "Sea Ice" simultaneously achieves "prevention of agitation" and "low-temperature storage," which are indispensable for preserving the freshness of seafood. It allows for the transportation of freshly caught products in high-quality condition. 【Usage Scenarios】 - Low-temperature transportation of fresh fish, frozen foods, and fresh produce - Long-distance transportation and transport where temperature management is challenging - Maintaining product value through freshness preservation 【Effects of Implementation】 - Increased product value through freshness preservation - Reduction of food waste - Improvement in customer satisfaction - Stabilization of transportation quality

In experimental research, it is important to maintain the quality of samples. Particularly in experiments using seafood, deterioration of freshness can significantly impact the results. Silk Ice quickly cools fish without damaging them and maintains low temperatures for an extended period, preserving the freshness of the samples. 【Usage Scenarios】 - Maintaining the freshness of samples in experiments using seafood - Long-term storage of biological samples - Cooling of samples in cell culture experiments 【Benefits of Introduction】 - Improved reliability of experimental results - Reduction of sample waste - Increased efficiency of experiments

In aquaculture, the "killing" and "cooling" immediately after catch are the most important processes that influence the shipping price. Especially for high-value aquaculture fish, traditional crushed ice cannot avoid cooling unevenness and damage to the fish body, leading to freshness deterioration. The continuous silk ice system "Sea Ice" enhances the quality of branded fish to the utmost by cooling to the core at an overwhelming speed without damaging the cells of the aquaculture fish. 【Usage Scenarios in Aquaculture】 - Rapid cooling immediately after catch and killing: Instantly lowers the fish's body temperature and delays rigor mortis. - Transportation to processing plants: Maintains high freshness without damaging the fish body. - Processing and filleting: Thoroughly manages low temperatures to suppress drip loss. 【Four Features Specialized for Aquaculture】 - "Silk Ice" that does not damage the fish body: Fine ice particles gently envelop the fish body. Unlike traditional angular ice (crushed ice), it does not cause scratches on the surface or eyes of the fish, making it ideal for aquaculture fish that require visual appeal. - Overwhelming cooling speed: Liquid ice closely adheres to the entire surface of the fish. - Maintains freshness during long-distance transport and export to the destination. - Suppresses bacterial growth: Rapid cooling and low-temperature maintenance effectively inhibit bacterial proliferation.

According to a survey by the Ministry of Agriculture, Forestry and Fisheries, when consumers purchase fresh fish, the overwhelming response is that they pay attention to "freshness," indicating that consumers recognize the importance of "freshness" as a quality of seafood. Fishermen are also increasingly aware of this, and they are exploring ways to distribute freshly caught, high-quality fish. This document introduces points to consider when purchasing fresh fish. If you are interested, please feel free to download it. [Contents] ■ Seafood and Freshness ■ Benefits of Silk Ice ■ Case Studies (Usage Examples) ■ Powder Snow Ice (Dehydrated Ice) ■ New Freshness Revolution *For more details, please download the PDF or feel free to contact us.

This document explains the preservation of seafood freshness. Once the state of "rigor mortis" passes, freshness declines, so delaying rigor mortis is important for maintaining freshness. When fish struggle, the ATP in their bodies is consumed, and fatigue substances such as lactic acid accumulate, leading to deterioration. To prevent this, a processing method called "ikejime" is used, but it has the drawback of being unable to process large quantities since it is done one fish at a time. So, what other methods are there to maintain freshness? This is explained in the attached PDF document, so if you are interested, please feel free to download it. [Contents] ■ Seafood and Freshness ■ Benefits of Silk Ice ■ Case Studies (Usage Examples) ■ Powder Snow Ice (Dehydrated Ice) ■ New Freshness Revolution *For more details, please download the PDF or feel free to contact us.

This document explains the preservation of freshness in seafood. Cooling the fish body helps maintain freshness and suppresses the growth of microorganisms. In the fishing and distribution sectors, where fresh water ice has become mainstream, various types of ice are used. Live fish processing is an effective means of preserving freshness. The attached document explains the key points for maintaining freshness, so feel free to download it if you are interested. [Contents] ■ Seafood and Freshness ■ Benefits of Silk Ice ■ Case Studies (Usage Examples) ■ Powder Snow Ice (Dehydrated Ice) ■ New Freshness Revolution *For more details, please download the PDF or feel free to contact us.

This document explains the preservation of seafood freshness. "Silk Ice" is a slushy ice made from cooled seawater (saltwater) at sub-zero temperatures, which has a fluid-like consistency. The ice particles have a smooth texture ranging from a few microns to several tens of microns, quickly enveloping and cooling the fish. If you are interested, please feel free to download it. [Contents] ■ Seafood and Freshness ■ Benefits of Silk Ice ■ Case Studies (Usage Examples) ■ Powder Snow Ice (Dehydrated Ice) ■ New Freshness Revolution *For more details, please download the PDF or feel free to contact us.

This document explains the preservation of seafood freshness. Silk Ice cools quickly and can reach sub-zero temperatures. The taste remains unchanged. It includes comparisons using white salmon and pollock. [Contents] ■ Seafood and Freshness ■ Benefits of Silk Ice ■ Case Studies (Usage Examples) ■ Powder Snow Ice (Dehydrated Ice) ■ New Freshness Revolution *For more details, please download the PDF or feel free to contact us.

This document explains the preservation of seafood freshness. It includes a case study on transporting Pacific saury using silk ice to Taiwan and the effectiveness of freshness preservation demonstrated during the trial. "We were surprised that even after three days post-catch, the fish was still firm and in a state of rigor mortis, and we were extremely impressed with its appearance," was the feedback we received. If you are interested, please feel free to download it. [Contents] ■ Seafood and Freshness ■ Benefits of Silk Ice ■ Case Study (Usage Examples) ■ Powder Snow Ice (Dehydrated Ice) ■ New Freshness Revolution *For more details, please download the PDF or feel free to contact us.

This document explains the preservation of seafood freshness. It also includes a case study on Silk Ice × Akiaji (salmon). "Sea ice" is loaded onto fishing boats, and during the catch, selected silver-skinned male fish weighing over 3 kilograms are placed into an automatic live-killing machine, where they are bled while swimming in a fish hold filled with Silk Ice. Feel free to download it if you are interested. [Contents] ■ Seafood and Freshness ■ Benefits of Silk Ice ■ Case Study (Usage Examples) ■ Powder Snow Ice (Dehydration Ice) ■ New Freshness Revolution *For more details, please download the PDF or feel free to contact us.

This document explains the preservation of seafood freshness. It also includes a case study on preserving fresh cod caught in the waters near Kushiro using silk ice on board the ship. The fish was stored in a refrigerator for one day and then taken to an izakaya for cooking on the second day. The owner commented, "It’s just like freshly caught fish; this cod milt would probably sell for 4,000 to 5,000 yen." Feel free to download it if you are interested. [Contents] ■ Seafood and Freshness ■ Benefits of Silk Ice ■ Case Study (Usage Example) ■ Powder Snow Ice (Dehydrated Ice) ■ New Freshness Revolution *For more details, please download the PDF or feel free to contact us.

This document explains the preservation of seafood freshness. When dewatering silk ice using our "dehydrated ice manufacturing machine," it becomes a fluffy, snow-like "powder snow ice." Since ice fills the gaps between the fish, there is no risk of cargo shifting during transportation, and cooling occurs at a temperature just before the fish freeze, allowing for high freshness preservation. If you are interested, please feel free to download it. [Contents] ■ Seafood and Freshness ■ Benefits of Silk Ice ■ Case Studies (Usage Examples) ■ Powder Snow Ice (Dehydrated Ice) ■ New Freshness Revolution *For more details, please download the PDF or feel free to contact us.

This document explains the preservation of seafood freshness. Customers who have introduced Silk Ice have reported, "We can now ship live octopus as live products, resulting in a price increase of 200 to 300 yen per kilogram," and "We can confidently offer firm, high-quality seafood." In addition, we have received positive feedback from fisheries cooperatives, aquaculture businesses, and fresh fish wholesalers. [Contents] ■ Seafood and Freshness ■ Benefits of Silk Ice ■ Case Studies (Usage Examples) ■ Powder Snow Ice (Dehydrated Ice) ■ New Freshness Revolution *For more details, please download the PDF or feel free to contact us.