“Our family has always worked along the seaside. We used to farm sea bream until the price of feed got too expensive to be profitable,” said Shinichi, “so we became oyster farmers, and we’re still here today.”
Today, three generations of the Sasaki family work together at their kakigoya, Shineimaru, to bring oysters to customers seven days a week during the winter season.
“Our family has always worked along the seaside. We used to farm sea bream until the price of feed got too expensive to be profitable,” said Shinichi, “so we became oyster farmers, and we’re still here today.”
Today, three generations of the Sasaki family work together at their kakigoya, Shineimaru, to bring oysters to customers seven days a week during the winter season.
“Our family has always worked along the seaside. We used to farm sea bream until the price of feed got too expensive to be profitable,” said Shinichi, “so we became oyster farmers, and we’re still here today.”
Today, three generations of the Sasaki family work together at their kakigoya, Shineimaru, to bring oysters to customers seven days a week during the winter season.
“Our family has always worked along the seaside. We used to farm sea bream until the price of feed got too expensive to be profitable,” said Shinichi, “so we became oyster farmers, and we’re still here today.”
Today, three generations of the Sasaki family work together at their kakigoya, Shineimaru, to bring oysters to customers seven days a week during the winter season.
“Our family has always worked along the seaside. We used to farm sea bream until the price of feed got too expensive to be profitable,” said Shinichi, “so we became oyster farmers, and we’re still here today.”
Today, three generations of the Sasaki family work together at their kakigoya, Shineimaru, to bring oysters to customers seven days a week during the winter season.
“Our family has always worked along the seaside. We used to farm sea bream until the price of feed got too expensive to be profitable,” said Shinichi, “so we became oyster farmers, and we’re still here today.”
Today, three generations of the Sasaki family work together at their kakigoya, Shineimaru, to bring oysters to customers seven days a week during the winter season.
“Our family has always worked along the seaside. We used to farm sea bream until the price of feed got too expensive to be profitable,” said Shinichi, “so we became oyster farmers, and we’re still here today.”
Today, three generations of the Sasaki family work together at their kakigoya, Shineimaru, to bring oysters to customers seven days a week during the winter season.
“Our family has always worked along the seaside. We used to farm sea bream until the price of feed got too expensive to be profitable,” said Shinichi, “so we became oyster farmers, and we’re still here today.”
Today, three generations of the Sasaki family work together at their kakigoya, Shineimaru, to bring oysters to customers seven days a week during the winter season.
