【Case Study Collection】Introducing examples of companies that have succeeded in new business ventures!
Contributing to the V-shaped recovery of businesses! Our taste modifier plays a key role in new product development: dried fish dryer / special cold air dryer.
In this document, we introduce case studies of various new businesses that have adopted GSK products. Matsu Design (Kagoshima Prefecture, Kanoya City) is engaged in solar business, golf practice ranges, and other diversified management, and is planning to start processing dried fish in the future. They have implemented the "KF-2000" in two locations. Additionally, we have included many case studies from companies such as Ihara Suisan, Yamasa Wakiguchi Suisan (Nachikatsuura), and Taniyama Fishing Cooperative (Kagoshima City). [Featured Case Studies (Partial)] ■ Matsu Design (Kagoshima Prefecture, Kanoya City) ■ Ihara Suisan ■ Yamasa Wakiguchi Suisan (Nachikatsuura) ■ Marui (Chiba Prefecture) and Tomisho (Kagawa Prefecture) ■ Minato-so (Hyogo Prefecture, Sea of Japan) and others from Yamaguchi Prefecture *For more details, please refer to the PDF document or feel free to contact us.
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[Other Case Studies] ■ Taniyama Fisheries Cooperative (Kagoshima City) ■ Uo Club Nishitakanaka (Kyoto Restaurant) *For more details, please refer to the PDF document or feel free to contact us.*
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For more details, please refer to the PDF document or feel free to contact us.
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![[Case Study] Kappo Ryokan Minato-so (Kumihama, Kyoto Prefecture)](https://image.mono.ipros.com/public/catalog/image/01/48a/701504/IPROS00189757391531490808.jpeg?w=120&h=170)
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The Taste Modifier® is a "special cold air dryer" that creates the optimal sun-drying environment. It eliminates uneven drying during the drying process and finishes uniformly in as little as 1 hour. Patent No. 7037202 【Features】 1. Low-temperature cold air inside the chamber 2. Humidity inside the chamber around 45% 3. Air circulation at 2 m/s in four directions 4. Sterilization and deodorization with air containing ozone 【Four Uses】 1. Making soft dried fish: 1 to 3 hours (Black throat seaperch, Kinmedai) 2. Reducing moisture activation: 40 minutes or more (Prosciutto, Fugu sashimi) 3. Semi-dry: 5 hours or more (Karasumi, Firefly squid) 4. Smoking with liquid smoke: 1 hour or more (Smoked fish)
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