While there are few places in the world that have the facilities to preserve fresh ingredients like Tsukiji and Toyosu, Japan has created a unique food culture that makes the most of fresh ingredients through the skills of artisans who cook them in the best possible way.On the other hand, the culture that Japan has cultivated over time has not always been accurately conveyed to countries outside of Japan. Our goal is to share the authentic experience of Japan's history and culture with people around the world through ”food”, and to create a future where the joy of eating can be shared across borders.
Fresh fish that arrives at Toyosu Market from all over the country in perfect condition for sushi. The optimal condition is not just fresh, but fish that also having the umami enhanced by immediate,precise handling on the fishing boat right afeter capture. The ecosystem in Japan that brings out the flavor of fish's umami and delivers it while maintaining its freshness is a major element that supports sushi, which has been built over many years to make fish delicious.
Much of Japan's land is made up of mountains, and the rain that falls oozes out over a period of 20 to 30 years, turning into soft water rich in minerals. The rice grown in Japanese water and soil is cooked in Japanese water and combined with red vinegar made from Japanese rice, making it the perfect sushi dish. Moisture closes more than half of Shari's components. Water is a factor that greatly influences the taste of sushi.
These ingredients are combined with the skills of a sushi chef. Many people don't know the difference between sashimi fish and sushi fish, but the fish used in sushi is prepared by craftsmen using ” preparation ” (cooking) tailored to each ingredient. There are various types of sushi, such as aged and kelp wrapping, but with the addition of ”preparetaion” to make the fish the most delicious, sushi has a simple yet profound taste. It is precisely because we have a Japanese environment where we continue to hone these techniques every day and where many craftsmen compete, that we are able to continue producing the best sushi.
Real sushi is even more delicious...
The sushi I bought and ate at a supermarket overseas, and the feelings I had at that moment, became the catalyst for the founding of our business. While traveling around the world, no matter which country or supermarket I visited, sushi was always available for sale. However, I never once encountered delicious sushi. Yet, it was always there, without fail.It is surely because sushi has a charm that attracts people.In that case, we want people to enjoy truly delicious sushi!As a Japanese person, while we feel proud of the sushi sold around the world, we also developed a strong desire for people to experience its true deliciousness.Serve real sushi at the resonable price possible. How can it be achieved? When you think about it, the answer to solving all the problems, such as technical issues, physical constraints, temperature control, hygiene control, number of craftsmen, etc., is ” frozen and transported ”. we ended up here. With refrigeration, you can overcome any challenge. However, the biggest challenge remained. That is the challenge of ''getting people to eat delicious food.''. Thanks to the development of flash freezing technology, Japanese rice, water, fish, and craftsmanship can be transported as they are. However, the biggest challenge was unfreezing. As you know, sushi consists of sushi (rice) and toppings (fish). This rice and fish require completely different processes to thaw, making it extremely difficult to thaw them at the same time. Three years after confronting sushi every day, We finally arrived at that answer. Eating at the counter, Shari's skin is a little warm and the toppings are a little cold.We succeeded in reproducing the condition of this ” freshly nigiri ” and named this sushi Midori Sushi. Midori seems to have the meaning of a color between blue and green. Blue is the blue of the sea and the green of the land, and the combination of both is Midori. Sushi has delicious rice and toppings, but it's many times more delicious when eaten together than when eaten alone. This is because the deliciousness of each other's deliciousness explodes by making each other stand out. We would be extremely happy if we could deliver the ultimate, dedicated cuisine that enhances each other to people around the world and spread a world full of peace and dedication.
After retiring from TENTAC DMS Division, he studied abroad in Canada.After returning to Japan, he started a food and beverage business under joint management. In 2003, he founded Nonpiufame Co., Ltd. (currently Nonpi Co., Ltd.). We continue to provide industry firsts such as catering EC, stadium VIP room, permanent IP cafe, online drinking party food, 100 yen cafe, and kitchenless company food, and in 2024 we transferred our business to Oisix・La・Daichi Co., Ltd. Developed new decompression technology and cool-japan Inc. and cool-japan Inc. of the United States. We aim to launch frozen sushi and sell it worldwide.
With a successful career as an actor under the esteemed director Yukio Ninagawa, he transitioned to entrepreneurship by founding and expanding a startup, which was later sold as a strategic exit following its growth. He has since managed multiple companies as an executive. He also spearheaded the global promotion of premium Japanese products, such as Traditional Authentic YAME GYOKURO—Japan’s finest gyokuro tea—in partnership with world-renowned chef Joël Robuchon. His expertise spans startup support and corporate revitalization.
After retiring from the Japan Ground Self-Defense Force, he transitioned to a career in IT engineering, specializing in enterprise system design and large-scale wireless LAN infrastructure. He later contributed to the system design and operations of distribution centers at Amazon Japan. Following that, he served as Chief Technology Officer for several startups and venture companies.
After leaving an international logistics company, Hiroshi launched new business. He is involved in research into laws and regulations related to import and export, the establishment of international logistics, and the support of overseas expansion by Japanese companies. He is currently an overseas expert at the Japan Rice and Rice Industry Export Promotion Association, which is under the jurisdiction of the Ministry of Agriculture, Forestry and Fisheries, and is involved in a wide range of work, including logistics and regulatory compliance for food exports, marketing research, and support for exhibiting at trade shows.
After beginning her career as a public school teacher, she traveled throughout Asia as a backpacker. Following the birth of her child, she transitioned to a trading company, where she built and managed an e-commerce site. She subsequently gained hands-on experience in store logistics, sales promotion, and product development before joining cool-japan.
name of company
cool-japan Inc.
founded in
July 1st, 2024
CEO
Hiroyuki Kakinuma
Capital
123 million yen
Location
Post Code 130-0024 104, 3-3-4, Kikukawa,Sumida-ku,Tokyo
決算期
6月
Business Description
Planning, development, manufacturing, and sales of frozen sushi, Operation of e-commerce sites and export of authentic Japanese culture
