'Golden Cod Project' Launched in Shiranuka, Hokkaido to Create New Value for Spring Cod

Immue Inc. (Shinagawa-ku, Tokyo, CEO: Kohei Kuroda), which works on industrial creation through the branding of local resources under the concept of 'rooting in the community and revitalizing Japan,' has launched the 'Golden Cod Project' in Shiranuka, Hokkaido. The initiative aims to create new value for spring-landed cod and revitalize the local economy. On Tuesday, May 19, 2026, a project briefing and tasting event was held at the Nishishoro Community Center in Shiranuka town.

Approximately 50 people attended the event, including the Mayor of Shiranuka, town hall officials, fishery stakeholders, local restaurant owners, and residents. Guest attendees included Masashi Yokozawa, President of AP Company Inc., which operates restaurants mainly in the Tokyo metropolitan area, and Shuichi Ichihara from AP Rias Company. At the venue, a tasting menu using spring cod was offered, and lively discussions took place regarding its potential as a local resource and future developments.

Participants who tasted the 'Golden Cod' shabu-shabu and nigiri sushi expressed surprise at the high quality, making comments such as 'I don't feel any fishy smell at all' and 'The sushi is delicious enough without dipping it in soy sauce.'

Golden Cod tasting items: Shabu-shabu, kelp-cured nigiri sushi, cheese fritters

Background of launching the 'Golden Cod Project'

Cod (Tara), written with the kanji for fish and snow, is generally known as a winter delicacy, partly due to its 'shirako' (milt).

Winter is the spawning season, and demand for milt is high, so the market valuation during this period tends to be higher. On the other hand, while cod from spring to summer store nutrients in their bodies through migration and become flavorful, their value has not been adequately recognized.

Additionally, cod degrades in freshness quickly, and the speed of processing after landing heavily dictates quality. However, in Shiranuka, Hokkaido, because the local distribution functions capable of purchasing at high prices were limited, much of the cod was distributed to other ports. As a result, it took time from landing to processing, leading to a situation where its true quality and value were not fully utilized.

In response to these challenges, Immue, in collaboration with fishermen in Shiranuka, launched a project to re-evaluate the historically undervalued 'spring cod' as a local resource.

The project is named the 'Golden Cod Project' because highly fresh cod appear to have a golden glow.

Pacific cod landed at Shiranuka fishing port. Fresh ones shine golden.

Overview of the 'Golden Cod Project'

This project aims to create a new regional brand by locally purchasing cod that previously flowed outside the region and handling everything consistently within the town, up to processing and commercialization.

In the project, maintaining freshness is positioned as the most important theme, thoroughly shortening the time from catch to processing. Cod that fishermen have live-bled and iced on the boat are bought at a higher price than before, and immediately after landing, they are quickly processed at facilities within the fishing port. This establishes a system that completes primary processing within a minimum of three hours from landing.

Furthermore, by completing the final stages at local processing plants such as Shirarika Inc., the company is creating a system to minimize intermediary distribution and commercialize the product while maintaining high freshness.

Moving forward, the project will expand as a Furusato Nozei (hometown tax) return gift for Shiranuka town, as well as work on menu development at restaurants and creating dining opportunities within the region. The goal is to nurture 'Golden Cod' as a new seafood brand for Shiranuka, looking toward national expansion originating from local consumption.

■ Comment from Shiranuka Mayor, Takao Tanano

Shiranuka is a town that has walked alongside the rich blessings of the sea.

Among them, cod is an important fish that has supported the local food culture and fishing industry since ancient times.

This project is an initiative focused on 'cod' caught in spring set nets. However, an approach that doesn't just 'catch' or 'ship,' but enhances value and generates profit locally, is a necessary perspective for future regional industries and will become increasingly important.

This 'Golden Cod Project' is exactly that new challenge.
By processing and commercializing fresh cod landed in Shiranuka within the region to achieve high added value, we hope not only to improve the income of fishermen but also to create jobs and revitalize the local economy.