Nippon Suisan Kaisha, Ltd. (Nissui) has consolidated
Hakata Marukita Suisan Co., Ltd. and Tokyo Kitaichi Co., Ltd. Utilizing
the synergy created by the addition of these two companies, which
are well-established brand names renowned for their superior cod
roe processing skills, the Group's cod roe business is expected
to shift from the existing raw fish roe business to a business more
oriented toward processing. The Group, as it eyes possible expansion
into the overseas markets, is set to enlarge its entire cod roe
business as well as increase its added value.

Hakata Marukita Suisan Co., Ltd., which was established in December
2009, began operations in February 2010, while Tokyo Kitaichi Co.,
Ltd. also joined the Nissui Group in February of the same year to
become a part of the cod roe business.

Hakata Marukita Co., Ltd., whose business was assumed by Hakata
Marukita Suisan Co., Ltd., has been renowned for its production
and sales of karashi mentaiko (Alaska Pollack roe spiced with powered
red pepper) and has been ranked highly in Fukuoka, where nearly
70% of the nation's karashi mentaiko is produced. The company's
brand, "Hakata Ago-otoshi," which is made by marinating
the roe in the company's secret marinating sauce, has been warmly
received by consumers and was awarded the Minister of Agriculture,
Forestry and Fisheries Award of Japan at the 1995 National Processed
Marine Food Exhibition. "Hakata Ago-otoshi (jaw-dropping)" was
named for the product's "jaw-dropping" delicious taste.

Tokyo Kitaichi Co., Ltd., on the other hand, is a company with
a processing plant in Otaru, Hokkaido that manufactures and processes
marine products. The "Otaru" brand is particularly popular
as a brand in Hokkaido, where the sea's bounty is plentiful, and
maintains an edge in the sales of tarako (salted Alaska Pollack
roe) and karashi mentaiko. Plans are under way for additions to
their Hokkaido plant (work is scheduled to commence in April 2010),
which will enable increased production of items intended mainly
for the seafood products counters of volume retailers.

The consolidation of these two companies was conducted as a part
of a strengthening of supply-chain functions from raw materials
procurement to product sales that utilizes "Global Links" and "Local
Links," which is in line with the Medium-Term Management Plan,
the "New TGL Plan (FY 2006 – FY 2011)," begun in
2006, and which will contribute substantially to the enhancement
and expansion of the processing and sales segments of the cod roe
business.

A strength of the Nissui Group has been its resource access to
Alaska Pollack, which serves as a raw material for fish paste (surimi)
products, fish ham and sausages. The Group has been building a vertically-integrated
business structure for white fish, encompassing everything from
resources to the final product. Regarding the cod roe business also,
which handles the roe of the Alaska Pollack, the addition of the
two companies'product lineup, processing technologies, and brand
values is expected to optimize the synergy of the Nissui Group.

"With the addition of Hakata Marukita Suisan Co., Ltd. and
Tokyo Kitaichi Co., Ltd. to the Group, we have renewed our commitment
once again to delivering quality and taste, and to becoming the
leader of the industry through the enhancement of our brand values," states
Kenjiro Fujimoto, Executive Officer and Commissioned Fisheries Business
Operating Officer.