Factory Tour

Inside Our Workshop: Sushi Boxes From Sheet to Packing

Inside our workshop — thermoforming, discharge, and the hand-checked packing bench.

A sushi box looks simple. It is not. It has to be clear enough to show off the food, rigid enough to survive stacking and shipping, and dimensionally tight enough to close properly. This is how ours are made, on our own line.

1. Sheet inFood-grade PS or OPS sheet feeds in from a roll. Material choice sets clarity, stiffness and price.
2. One-shot formingA multi-cavity tool presses the sheet into trays — every cavity in the tool produces one box per cycle.
3. DischargeFinished boxes drop onto the conveyor and travel to packing.
4. Checked by handEvery box is visually checked and packed by hand before it is boxed for export.

What this means for your order

Two things on that list change what you pay:

• Cavity count. One press cycle makes as many boxes as the tool has cavities. Higher count, lower unit price — which is why MOQ and price move together.
• Standard or custom. Standard FP-00 to FP-11 sizes use existing tools: no tooling charge, lower MOQ. A custom size or shape needs a new tool.

Our key products are tested by SGS against US FDA 21 CFR 177.1640 and EU Regulation (EC) No 1935/2004 with (EU) No 10/2011. Reports go out with the shipment, not after you chase them.

See the full tray production walkthrough, the sushi box range, or read the FAQ for sizes and MOQs.