日本語
Japan International Seafood & Technology Expo
Sushi with Japan Cuisine Expo
Marine Eco-Label Corer
International Aquaculture Technology Expo
Aquaponics EXPO
Fish Next EXPO
Freshness Keeping and Distributing Technology Expo
Sanitation Management Promotion Corner
SDGs EXPO for Ocean and Seafood Industry
Hokkaido
Aomori
Iwate
Miyagi
Akita
Yamagata
Fukushima
Ibaraki
Tochigi
Gunma
Saitama
Chiba
Tokyo
Kanagawa
Niigata
Toyama
Ishikawa
Fukui
Yamanashi
Nagano
Gifu
Shizuoka
Aichi
Mie
Shiga
Kyoto
Osaka
Hyogo
Nara
Wakayama
Tottori
Shimane
Okayama
Hiroshima
Yamaguchi
Tokushima
Kagawa
Ehime
Kochi
Fukuoka
Saga
Nagasaki
Kumamoto
Oita
Miyazaki
Kagoshima
Okinawa
Asia
Africa
Europe
North America
South America
Oceania
A line
Ka line
Sa line
Ta line
Na line
Ha line
Ma line
Ya line
La line
Wa line
― Food ―
Live Fish
Sashimi / fish
Frozen seafood
Frozen Cooked Seafood
Surimi products
Dried and Salt-dried products
Salt‐preserved product
Smoked seafood products
Dried fish flakes
Salted seafood
Marinated seafood
Laver, Kelp & Algae seaweed
Preservable seafood boiled down in soy sauc
Canned / bottled food
Seasoning
Others
― Machinery / Technology ―
Seafood processing equipment
Packaging equipment / materials
Frozen / chilled / freshness preservation
Logistics equipment / service
Sushi equipment
Kitchen facilities / cookware
Food hygiene management equipment/ technology
HACCP compatible equipment / services
Marine / recirculating aquaculture equipment
Fishing boat fishing equipment
Horse mackerel
Anago
Abalone
Squid
Sardines
Eel
Sea Urchin
Shrimps
Oysters
Bonito
Crab
Karei (Flounder）
Greater Amberjack (Kanpachi）
Salmon
Japanese Salmon
Mackeral
Saury
Red Snapper
Octopus
Atlantic Cutlassfish
Cod
Pike Conger (Hamo)
Hirame（Flounder）
Fugu
Yellowtail
Scallop
Akta Mackeral (Hokke）
Tuna
Seaweed
Shellfish
Freshwater fish
Immunity improvement and health support
Functional foods derived from fish
Regional brands and specialty products
Local cuisine, fisherman's dish
Highly-fresh seafood products utilizing freshness keeping technologies and distribution methods
Processed products
Inbound and export support
Convenient food
Single meal
Nursing care and medical food
Home delivery and meal kit
Sustainable seafood
Sushi and Japanese food
Osechi (New Year dishes)
Oseibo (Year-end gift)
Ochugen (Summer gift)
Labor-saving
Haccp
EU HACCP
Regional and prefectural HACCP
JFS standard
MEL (Marine Ecolabel Japan)
Msc
Asc
Fastfish
Pride Fish
Halal
Retailing
Mail order business
Accommodation
Meal services
Catering industry
Medical, Welfare and Nursing Care Facilities
hotel - inn, and facilities
Food processing and manufacturing
Trading, wholesale and distribution
Fisheries and Unions
Aquaculture and unions
Import and trade
Administrative and academic institutions
