Usushio Saba (lightly salted mackerel), a long-selling product from Igeta Takeuchi Co., Ltd. (Headquarters: Sakaiminato City, Tottori Prefecture / Representative: Ryuichiro Takeuchi), has won the Omotenashi Selection 2026, First Quarter. Since its launch in 1978, Usushio Saba has been delivered to dining tables with the desire to "deliver deliciousness that utilizes natural ingredients." This award recognizes not only the product design that leverages the taste of the ingredients but also the consideration for the consumer's convenience and thoughtfulness. Encouraged by this award, our company will continue to strive to create products that convey the value and appeal of the ocean's bounty. A Product Born in an Era When "Salted Mackerel Was Naturally Salty" Usushio Saba was launched in 1978. At the time of its release, salted mackerel was "naturally salty and only sold whole." In such an environment, with the aim of delivering deliciousness that utilizes natural ingredients, we developed "Usushio Saba," which features a light salty taste that enhances the ingredient's flavor and a convenient three-cut fillet processing. For over 45 years since its launch, it has been delivered as our flagship long-selling product, loved by many customers. Commitment to Product Development Unchanged for 45 Years [We Value Freshness] Usushio Saba uses ingredients sourced during their prime season, prioritizing freshness. Mackerel caught during periods of high fat content is carefully selected, processed at our factory in Sakaiminato City, Tottori Prefecture, and handled in a semi-frozen state where the fish's core is frozen. Freshness management is a battle against time and temperature, and processing is done quickly with freshness as the top priority. Furthermore, we apply a "glaze treatment" that covers the fish's surface with a film of ice. This ice film prevents contact between the fish and air, inhibiting lipid deterioration and allowing us to deliver the product to customers in