Creating products that utilize the environment of Sanriku, that’s the essence of “Miyakan” canned delicacies. Let’s inspire with our craftsmanship!


Precise procurement of ingredients by “experts in the field”.
We prioritize the freshness of ingredients, leveraging our excellent location approximately 2 kilometers from Kesennuma Fishing Port. Our in-house appointed buyer (expert in the field) with thorough knowledge of the catch information ensures responsible procurement of ingredients with meticulous selection and purchase.


Cutting-edge facilities combined with skilled craftsmanship.
The fish brought into the factory undergo cutting and canning processes in a short time, ensuring superior freshness. We guarantee safety and security by obtaining certification for the FSSC 22000 food safety management system, an international standard.


Reaffirmed bonds that have been reconsidered.
We continue to create a unique and delicious flavor that can only be found in “Miyakan” by carefully selecting soy sauce and miso from local leading brewing manufacturers, with a commitment to high-quality seasoning and a pledge to the recovery effort as comrades.


“The Miyakan sets in motion as it reaches a milestone.”

Miyakan Co., Ltd. President and CEO: Yasuo Fukushima

Overcoming the earthquake disaster.

The factory was completely destroyed by the Great East Japan Earthquake, but in April 2015, as the first step in the reconstruction of the Katsurori district, a major center for seafood processing, the revitalized Miyakan resumed operations.

At the time of the resumption, I was serving as the manager of the Nagoya branch of our parent company, Shimizu Shokuhin, overseeing all sales activities. On the day of the earthquake, coinciding with our office relocation, the tall building we were in was also affected. I vividly remember feeling the prolonged and intense tremors, and the fear associated with them still remains with me today. Never could I have imagined the extent of the devastation that occurred in Kesennuma, with Miyakan being completely destroyed. As the tragic news unfolded, I remember feeling increasingly anxious, not wanting to accept the harsh reality. Without the new production at Miyakan and with the stock of seafood products depleted, it was not easy to revive the lost sales channels during the four years until the resumption.

In April 2015, we held a completion ceremony and an open house for our customers at the new factory, where the president of Miyakan at the time, Mr. Masashi Terada, along with the management and senior executives of Shimizu Shokuhin, raised cups in anticipation of the resumption, discussing passionately about the revival of sales channels and future prospects. Seeing the revitalized Miyakan in front of me, I deeply felt the happiness of being able to contribute to the reconstruction, and I renewed my determination with the vow to “definitely make it happen!”

Reconstruction and regeneration lie ahead.

After two years since the resumption, in October 2017, I assumed the position of director at Miyakan, and in June 2019, I was appointed president. It was my first time working in the seafood manufacturing sector and living in Tohoku, which brought some uncertainties. However, I have been driven by my past experiences, the determination for reconstruction, and the struggles and aspirations inherited from the former president. With the robust support of seasoned executives from within the company, I have been devoted to my work.

Over a decade has passed since the earthquake, and we are now shifting from reconstruction to revitalization with a sense of urgency. At the lounge space in the factory entrance, we not only sell Miyakan products but also organize various events, such as photography exhibitions featuring local photographers’ landscape shots. The glass walls allow a view of the filling room, facilitating social studies tours for local elementary and junior high school students, as well as internships, workshops, and training sessions for university students from the perspective of marine resources sustainability and SDGs.

In recent years, the decline in fishery hauls, particularly for “saury,” has posed a serious challenge. Miyakan’s signature saury canned products were temporarily abandoned due to poor hauls. However, driven by the determination not to let the tradition die and encouraged by our customers, we have actively introduced new products like “freshly packed” items, using freshly caught saury brought promptly to the factory.

Miyakan’s strength lies in its location in Kesennuma, and we aim to leverage this environment to the fullest by promoting factory productivity improvements and digitalization. Rather than solely focusing on the prosperity of our company, we aspire to contribute to the Kakiwori Processing Cooperative and the entire fisheries industry in Kesennuma, becoming a beloved presence in the local community. We believe that our business activities, albeit modest, can contribute to addressing the declining population in Kesennuma, ensuring a livable environment, and creating a vibrant city for the future.