We use only domestic squid, which is said to be the most suitable for salted fish, and age it using the traditional barrel method. Because we adhere to the traditional method of making salted fish, the salt content is approximately 17% (approximately 1.2 times that of dark soy sauce).

In the primary processing of squid, workers manually remove the eyeballs, beaks, and back bones, and then use the squid meat (body, legs) and liver. The squid that we want to cut is aged for 15 to 20 days while stirring in the barrels morning and night. By doing this, the fishy odor of the squid is eliminated and the flavor of the squid is fully brought out.