Surviving Summer Heat
INTO THE COLD
Meet JUNKI, a.k.a. EIWA.NO5. He is the flow.
No calls, no rush—just breath made visible in the cold. In the frozen section of the facility, JUNKI a.k.a. EIWA.NO5 moves differently. Deliberate. Precise. Almost weightless. This is where mistakes cost, and perfection travels thousands of miles.
“The cold teaches you to respect time,” he says. “You move with purpose, or you don’t move at all.”
He checks the labels again—restaurant by restaurant, country by country. Each box must match the buyer’s exact spec—no more, no less. Not just packed. Tuned. To different tastes, formats, and timing.
“You’re not just shipping fish,” he says. “You’re delivering trust. Packed cold, carried far.”
This Week’s Musubi: Salted Red Salmon
They say red catches the eye. But in the cold, it stirs the body. Salted red salmon has long been a favorite in bento boxes, breakfast plates, and, of course, musubi.
Junki’s August picks
Next week, follow Junki to the finishing touch: The Box — where flexibility meets aesthetics.
Series: Meet JUNKI, a.k.a. EIWA.NO5. He is the flow.
