"I want to make my hometown, Akitsu, more exciting!“, said Mr. Kashiwasako of Maruichi Shoten, an oyster processing and sales company with a long history of over 130 years in Akitsu.

Mr. Kashiwasako was born in Akitsu and moved to Kyoto after graduating from high school. After graduating from university and working for a semiconductor manufacturer, he was transferred to help his parents' business of processing and selling oysters.

When caming back to Akitsu, Maruichi Shoten was hardly producing processed oyster products.

They were only selling fresh oysters in the winter. In addition, oysters that did not meet the standards for size or had bad color due to plankton were discarded even if there was no issue with taste or quality.

In response to this situation, he has been selling oyster crackers as a processed food that lasts longer, and oysters in oil to offer a different way to eat oysters at home.

Since Maruichi Shoten only sold fresh oysters, it took a long time to find a factory to process them and a place to sell them.

Oysters in oil are usually processed by heating at a high temperature, which easily loses extracts and changes the texture and flavor, so Maruichi Shoten processes the oysters to remove water from raw state and freezes them so that oysters can be delivered with plump flesh.
In the MICHISHIRUBE experience, he plans to give a lecture using the oil-soaked products actually sold as a recipe that can be made easily at home.

In addition to oysters, Akitsu is rich in potatoes and citrus fruits, and he hopes to promote his hometown along with these Akitsu's food.