Re-importing the world’s delicious snow crabs processed overseas using Japanese technology

Reisui is producing “stick snow crab portion” at its production base in Indonesia. The company delivers the commodities made from only high quality snow crabs obtained from Japan, Russia, Alaska(USA) and Canada.

Taste and materials

The company obtains high quality snow crabs from around the world and processes them into snow crab portion in Indonesia and transports the product to Oi Warf in Tokyo for re-importation.

Taste and materials


At its Surabaya factory in Indonesia, about 300 local staff are working under Japanese management in compliance with Japanese standards of hygiene management.



Processing the world’s snow crabs around the world.

Executive Managing Director, Tsutomu Sugano (at the time), Coldwater Co., Ltd.

Transporting materials across the seas and processing them with Japanese technology.

The company Reisui Co., Ltd. processes and manufactures snow crab products while also undertaking frozen and refrigerated storage and warehouse management of marine products. While handling storage and management operations in Kesennuma, they have a processing base for snow crabs located in Indonesia.

Although they may not be familiar in retail, the snow crab products they produce amount to a significant volume, reaching up to 500 tons annually.

During my conversation with Mr. Tomio Sugano, an executive officer and managing director, he showed me a sample of snow crab leg meat, commonly known as stick meat, tightly packed in a bag. I couldn’t help but feel a gulp in my throat. The processing of this “product” into its current state is carried out in Indonesia.

“We source high-quality snow crabs from Russia, Alaska, Canada, and Japan, and directly deliver them to our factory in Surabaya, Indonesia,” he explained. At the factory, processing is conducted by around 300 local staff members. To ensure compliance with Japan’s hygiene management standards, 2-3 employees from Kesennuma are always dispatched to provide guidance, which is a significant undertaking requiring trips lasting 1-2 months.

Additionally, they sometimes accompany existing or prospective clients on visits. “By allowing them to see our comprehensive quality control system firsthand, we can further deepen trust,” Mr. Sugano stated.

The processed and packaged snow crab products from the Surabaya factory are transported to Tokyo’s Oi Pier for storage before being delivered to customers. These customers primarily include markets, wholesalers, and major restaurant chains, ensuring that snow crabs reach consumers’ tables nationwide.

As a side note, Surabaya, where the processing factory is located, is Indonesia’s second-largest city. “Sura” means “shark” in Indonesian, while “baya” refers to “crocodile.” It is said that the name derives from a myth about sharks and crocodiles competing for the title of the strongest animal. It’s fascinating to find such a delightful connection to Kesennuma, known as the town of sharks.

“Taking immediate action” might be the shortcut to getting closer to your dreams.

Mr. Sugano, as an executive managing director, juggles various tasks every day, from desk work to cargo handling on-site. Describing himself as someone who “can’t settle down without taking immediate action,” he leads an active daily life.

The high reputation of Reisui is not only due to the quality of its products but also its excellent customer service. Mr. Sugano’s motto of “never keep the customer waiting” seems to directly contribute to the company’s positive evaluation.

Outside of work, Mr. Sugano has a hobby as an amateur radio enthusiast. Starting from his club activities during his student days, he has been passionate about it ever since. He is currently a member of the local amateur radio club and occasionally enjoys communicating with others using the radio equipment installed in his car during outings to nearby mountains.

Although he rarely drinks alcohol, he has a dream for his second life: to run a small izakaya, or Japanese-style pub. He envisions a cozy place that can accommodate around ten people, where he would serve local fish from Kesennuma at reasonable prices. Profit would be secondary to him. Imagining that the menu might feature the renowned Zuwai crab, one might find themselves eager to visit.

Currently, Mr. Sugano lives with his wife and eldest son in temporary housing in Rikuzentakata. Occasionally, he visits his second son, who lives alone during his student life in Sendai. Along the way, he enjoys stopping by housing exhibition halls, as planning for their future home is already taking shape in his mind.