Effective Utilisation of Limited Resources

Since ancient times, salmon migrating upstream in Japanese rivers from autumn to winter have sustained the livelihoods of riverine communities. From around the 8th century, dried salmon, salmon heads, and salmon roe were offered as tribute to the imperial court.

Even today, salmon ranks among the most commonly purchased seafood in Japanese households. However, there was a pressing need to find effective uses for the heads, typically discarded as waste during seafood processing.

Through collaborative research between Hirosaki University and KAKUHIRO Co., Ltd., a company based in Aomori Prefecture, a technology was established to extract high-purity proteoglycan from salmon nasal cartilage in large quantities.
This innovation has enabled the upcycling of what was once considered waste. The extracted proteoglycan has since been commercialised by ICHIMARU PHARCOS as the cosmetic ingredient “Proteoglycan IPC” and the food ingredient “Proteoglycan F.”

　

Industrial Promotion and Partnership

Through industry–academia–government collaboration, initiatives in Aomori Prefecture have fostered the development of new industries in the beauty sector—such as cosmetics using proteoglycans—and in the health sector, including health foods. Research on new efficacy and industrial applications continues at Hirosaki University and the Aomori Prefectural Industrial Technology Centre.

BSB Innovation Award 2025: Proteoglycan IPC Won in the Environment Category!

In September 2025, our cosmetic ingredient “Proteoglycan IPC” received third place in the BSB Innovation Award 2025 – Environment Category, which recognises the most innovative cosmetics and cosmetic raw materials. The ingredient was honoured in the Raw Materials & Active Ingredients section for its contributions to skin repair, collagen density, and skin youthfulness.

Award News

Featured Products / Proteoglycan IPC