eel

What's important is "safety," not "origin."
We implement safety management that does not rely solely on inspections.

Zensho Group sells eel products under various brands every year. While there are concerns about eels from China, all eels used by Zensho Group have been confirmed to be safe.
At Zensho Group, employees from Group Food Safety Advancement Division visit the sites to check on the growth status and confirm safety.

Eel farm using water from the mountains

Our process begins with environmental surveys around the eel farms, followed by water quality, soil, and feed testing, and safety and hygiene management at processing plants. After import, we also conduct residual testing for veterinary drugs and microbiological testing. To create an environment where eels are less susceptible to disease, our eel farms use clean water (free from chemical contamination and disease outbreaks) from sources such as mountain water and groundwater.

Zensho Group's eels undergo a total of 11 inspections, including those conducted by government agencies, business partners, and our own analysis center. Regardless of the origin, Zensho Group has established a consistent safety management system, from eel farms to grilled eel processing and after import customs clearance, based on a series of inspections and strict hygiene management, so that customers can enjoy our eels with peace of mind.

Eels before shipment

The eels used by Zensho Group are farmed in a healthy manner, requiring fewer types and fewer applications of veterinary drugs. When medications are used, they are administered according to prescribed methods and all details are recorded. Before being shipped to the processing plant, the eels are allowed to swim in tap water for more than 24 hours to remove any mud or unpleasant odors from the surface.

Hygiene management in processing plants

Our processing plant maintains the same level of hygiene management as Japanese food processing plants. In addition to mandatory handwashing upon entry, we have an air shower at the entrance to prevent dust and hair from entering. Entry into the factory is restricted to those who pass through this shower. Equipment is also disinfected frequently, ensuring a clean processing environment.

Check during the baking process

The process of preparing grilled eel begins with manually preparing live eels, just like at a local eel restaurant. The process of applying sauce and grilling is repeated three times to allow the flavor to penetrate. During the grilling process, a person is assigned to check the condition of the eels, removing any that are burnt or have lost their shape from the line.

Check for foreign objects using a metal detector.

Once the roasting process is complete, the meat is flash-frozen to lock in the flavor before being exported to Japan.
We use metal detectors to check for any foreign objects.

About eel resources

At Zensho Group, we believe that eating eel is an important part of Japanese food culture.
To pass on this culture to future generations, we established the "Eel Foundation."
This foundation provides support for research on environmental conservation in order to protect eel resources.
Zensho Group will donate a portion of the sales of its eel products to this foundation and will continue to work with experts and related organizations to conserve eel resources.

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