For the production of fish leather, and tell until the raw fish skin is made to fish leather for each rough process.
We'll have skin that was taken at the time of processing, such as the sashimi from the local fishmonger's.
But it is what would be discarded if the original has been processed into fish leather from the feeling that you want to take care of the life of the fish I received for tototo to eat.
Since the fat is the cause of is oxidized fishy smell, we scraped off the body and fat that was attached to the gotten skin.
This work is because it is very important in order to remove the fishy smell of fish, carefully will continue to work one by one.
For this reason it is also the most difficult work.
Skin contains a large amount of moisture will get rotten immediately.
For this reason and salted glare evenly salt to the skin stripped-down body and fat.
It flows out extra moisture By doing this, you will long-term storage is effective against the state.
Because you are still fat content in the dry had saved the skin, it is further removed by thorough grease from immersed in liquid for degreasing processing.
Fishy smell of fish and become missing this state of the fat content will not be felt.
Tanning and tannin, is an essential step in order to strong and supple leather the skin of the fish.
Derived from plants and tannins, it is one of the components of the astringency, which is also included in those familiar, such as green tea and wine. And it uses the tannin powder that has been extracted from the Mimosa in tototo.
Soaked skin this powder to the tannin solution was dissolved, we will continue to work over carefully time.
Strong and supple leather interference fibers are finished by going through this process.
Dyed finished fish leather to the attention color, will continue to work with the product.