グローバル・オーシャン・ワークスグループ





GLOBAL OCEAN WORKS GROUP

養殖から加工、販売まで一貫。日本国内へ、そして世界へ

主に冷凍品の製造加工・販売を行なうグローバル・オーシャン・ワークス株式会社、主に冷蔵品の製造加工・販売を行なうアクアブルー株式会社、アメリカでの輸入販売を行うINTERNATIONAL MARINE PRODUCTS,INC.、ハマチの養殖、マネージメント、マーケティング等を管理監督する鹿児島水産株式会社の4社を統合したのがグローバル・オーシャン・ワークス・グループです。グループ一丸となって、日本最高級のハマチを製造し、食のプロ、国内外のシェフおよび消費者の皆様に届けています。

Consistent with farming, processing, up to sales. We start in Japan and now aiming for the world.

Global Ocean Works Group is a collaboration of four companies. Global Ocean Works Co., Ltd. which mainly engages in the manufacturing and selling of frozen products. Aqua Blue Co., Ltd.,  manufactures and sells chilled refrigerated products. INTERNATIONAL MARINE PRODUCTS, INC., imports and markets in the United States. Lastly, Kagoshima Fishery Co., Ltd a fishery that aquacultures and conduct managerial supervision over all our fish.

 

As a  group, we produce the finest young Hamachi, yellowtails in Japan, and deliver high-quality products to both domestic and oversea chefs and consumers around the world.


品質の良さで注目される鹿児島県産ハマチ

The quality that makes Kagoshima's Hamachi so great

恵まれた鹿児島の環境

日本の南西部に位置する鹿児島県は、漁業・農業・畜産業が盛んです。中でもぶり・ハマチは、17年連続養殖生産量日本一。味の良さはもちろん、様々な料理に使用できる使い勝手の良さから、海外でも注目度が高まっています。薩摩半島と大隅半島に囲まれた鹿児島湾は、水深が深く静穏で、水温も平均19℃と養殖に最適。そんな恵まれた環境と、生産者の高い養殖技術により、良質なブリ・ハマチが育つのです。

The rich natural environment of Kagoshima

Kagoshima prefecture is in the southwestern part of the Japanese mainland and is known for the flourishing fishery, agriculture, and livestock industries.  Holding a record of being No.1 for production of Hamachi in Japan for 17 consecutive years. Hamachi has been drawing a significant amount of attention internationally due to its savory taste and its possibility for accompanying various dishes.  Noting that Kagoshima Bay is known as the best environment to aquaculture Hamachi due to its peaceful water-environment surrounded by Satsuma and Osumi Peninsulas with deep water depth and an average water temperature of 19℃(66.2℉). Our Hamachi is farm-raised in this optimum environment by highly-skilled fisheries.

日本一成長が早いぶり・ハマチ

ぶり・ハマチは、北西太平洋に生息する回遊性の大型肉食魚。鹿児島県産は、他の産地の同サイズのものより身の量が多く、1年中給餌できるために日本一成長が早いのが特徴です。脂が乗っていてうま味もたっぷり。不飽和脂肪酸のEPA(エイコサペンタエン酸)やDHA(ドコサヘキサエン酸)、タンパク質、ビタミンB群、ビタミンD、タウリン等の含有量が多く栄養面でも注目されています。

The fastest-growing Hamachi in Japan

Hamachi is a large carnivorous migratory fish living in the North West Pacific Ocean. That in mind,  Hamachi farmed in Kagoshima is known to be meatier and due to being fed all year around the fastest at growing compared to other prefectures.  Being very rich in fat and delicious. Hamachi is gaining attention as a nutritional choice for being abundant with an unsaturated fatty acid such as EPA and DHA, protein, Vitamin B complex, Vitamin D, and taurine.

グローバル・オーシャン・ワークスグループの商品リスト

Global Ocean Works Group Product List

ラウンド

Round

セミドレス

Semi-Dress

ドレス

Dress

フィレ

Fillet

皮付きロイン

Loin

皮無しロイン

Skinless Loin


おいしさを約束するUMAMIハマチⓇ

UMAMI Hamachi promising deliciousness

茶葉をえさに加えUMAMI※の相乗効果を狙う研究

イノシン酸たっぷりのハマチにグルタミン酸を多く含む茶葉(鹿児島県産)をエサに加えることにより、2つのUMAMI物質による相乗効果でさらにおいしくなるという仮説を研究中。

 

これまでのところ、色変わりするスピードを抑制したり、遊離アミノ酸・核酸が増加することで、味の深み・豊かさ・うま味増す可能性が確認されています。

 

Enhancing UMAMI by mixing tea and feed, a synergy research

We are currently testing the hypothesis that by feeding tea leaves rich in glutamic acid (produced in Kagoshima prefecture) to Hamachi which is full of inosinic acid, will result into a synergistic effect that will enhance the amount of UMAMI substances in the Hamachi making it more flavorful and delicious.

 

Based on our research so far, we can confirm that by suppressing color-change and by increasing amino acids/ nucleic acids, there is a possibility that taste depth, richness, and umami can be enhanced.

 

極限まで水を使わない加工 UMAMIを逃さない

加工員が1尾1尾を熟練の手作業でさばき、必要最低限の水の使用でUMAMIを逃がしません。

Preserving UMAMI by using minimum water

What differentiates us from other manufacturers, is our skilled worker prepare/process the fish one by one all done by hand, and only use the minimum amount of water necessary to preserve the UMAMI.

※日本人が発見した第5の味覚UMAMI

甘味、塩味、苦味、酸味に並びおよそ100年前に日本人が発見した第5の味覚。現在は学術的に研究が進み、世界無形文化遺産に制定された和食の根幹となる「だし」はUMAMIのグルタミン酸とイノシン酸による相乗効果であることが実証されています。

UMAMI, the 5th sense of taste

Umami is a part of the 5 sense of flavor following sweet, sour, salty, and bitter, which was discovered by Japanese people over 100 years ago. As academic research progresses further on umami, research claims that the flavor of "dashi" an intangible cultural heritage soup stock which serves as the foundation for traditional Japanese food has been shown to be a synergistic effect of glutamic acid and inosinic acid of UMAMI.