Tsuyu & Mentsuyu (Noodle Sauce) OEM & Contract Manufacturers

A manufacturer specializing exclusively in liquid seasoning OEM/ODM since its founding in 1979. They develop and produce custom liquid seasonings for restaurant chains, supermarkets, and convenience stores, backed by over 40 years of expertise.

Brewing manufacturer founded in 1921 (Taisho 10). Building on their miso, tamari, and soy sauce brewing base, they offer OEM for sauces, soup stocks, pasta sauces, and retort foods. Equipped with retort sterilization systems for end-to-end support from planning to mass production.

Established soy sauce brewery founded in 1882 and incorporated in 1950. Offers extensive OEM production spanning soy sauce, miso, pasta sauce, hot pot soup base, retort foods, and spices. HACCP implemented across all three factories with SQF international certification.

Founded in 1891, Fukuyama Jozo is a leading soy sauce and miso manufacturer in Hokkaido (brand name "Tomoe"). Their Naebo factory is designated as a Hokkaido Heritage site. They produce miso, soy sauce, tsuyu, sauces, and also offer commercial products.

Plans, develops, manufactures and sells liquid, viscous and powdered small-pouch seasonings at its Saitama headquarters and directly operated factory. FSSC 22000 and ISO 9001 certified. Provides OEM contract manufacturing for the school lunch industry, foodservice industry and food manufacturers, supporting small-lot multi-variety production from original product flavor development through pouch filling and repacking. In 2023 newly built a second factory specializing in powders.

A soy sauce manufacturer with 170 years of history, founded in 1854. Building on its soy sauce, dipping sauce, and sauce production, offers PB/OEM contract manufacturing of ramen base sauces and broths. Supplies to Michelin-starred restaurants and renowned ramen shops, covering a wide range of ramen soups including soy sauce, tonkotsu (pork bone), salt, miso, and tsukemen styles. Small-lot production available with unlimited trial iterations.

A leading bonito flake product manufacturer in the Tokai region. The company specializes in in-house production of shaved bonito flakes, dashi packs, and noodle sauce, with expertise in manufacturing specialized products (OEM and private label products) for restaurants and food manufacturers. The company handles various types of dried fish stock including bonito, mackerel, and skipjack tuna, and also offers customized dashi pack solutions.

Food manufacturer of the Suzuyo Group. Leveraging sterilization technology cultivated through canned food production, offers diverse OEM manufacturing including soups, pasta sauces, curries, prepared foods, hot pot broths, and elderly care foods. Handles various container types including cans, bottles, and retort pouches, from small to large volumes. Maintains rigorous quality management and food defense based on ISO international standards.

A liquid seasoning OEM and filling specialist within the Asahi Sogyo Group. Manufactures and fills various liquid seasonings including dipping sauces, ponzu, dressings, soy sauce, and sauces. Supports small-lot production from 150 liters, with integrated capabilities from small-kettle blending to pillow packaging, sauce bottles, and bottle filling.

Established in 1987, a manufacturer specializing in sachet filling of liquid seasonings. Continuously refines its technology for filling a wide variety of liquid seasonings including dipping sauces, dressings, sauces, and soups into sachets. Serves a broad range of clients from konjac, tofu, natto, and noodle manufacturers needing accompanying seasoning packets to restaurants requiring soup supplies. ISO 22000 certified.

A sauce and tare (dipping sauce) manufacturer known for the "Hokuyo Chidori Sauce" brand, founded in 1946. Brings over 70 years of sauce and tare manufacturing and development expertise to OEM and private brand product development. Maintains HACCP-compliant hygiene management at its new factory in Ashikaga Inter Business Park. Certified as a Tochigi Prefecture Frontier Company.

A soy sauce and miso brewing manufacturer founded in 1914 (Taisho 3). Starting from soy sauce and miso brewing, now provides OEM manufacturing of liquid seasonings including dipping sauces, dressings, sauces, drinking vinegars, and syrups. Minimum production lot from 200 kg, with various packaging options from sachets to bag-in-box and containers. FSSC 22000 certified.

A food manufacturer established in 1986 on Shodoshima Island. Leveraging traditional hand-pulled noodle production methods spanning 400 years, the company manufactures somen, udon, and pasta, as well as olive oil-preserved foods and noodle sauce (mentsuyu). The company is committed to chemical additive-free product development and offers OEM manufacturing of oil-preserved products and mentsuyu starting from small batch quantities.

"Fukuju" brand miso and soy sauce brewer in Akita Prefecture, established in 1872. Offers OEM manufacturing leveraging over 150 years of brewing expertise. ISO 22000 certified.

A specialist manufacturer of noodle soups, tsuyu (dipping broth), and tare (sauces) for OEM development and production, operating under the philosophy of "Deliciousness Creation Company." The company maintains thorough quality control with inspection systems at every stage and comprehensive employee training. It handles a wide range of soup and broth products including udon soup, soba tsuyu, and ramen soup.

Founded in 1800, the only soy sauce brewer in Osaka. Leveraging over 200 years of expertise, produces a diverse range of seasonings including tsuyu (soup base), tare (dipping sauce), nabe tsuyu (hot pot broth), and ponzu.

A miso and soy sauce brewing manufacturer based in Nagoya with a history of over 330 years since its founding in 1688. The company has developed over 1,000 original condiment products.

Tamari soy sauce brewing manufacturer founded in 1957. Based on its in-house brewed tamari soy sauce, the company produces over 30,000 original seasonings on an OEM basis. Handles soba broth, udon soup, yakiniku sauce, ramen soup and more. Small-lot production from 200 kg minimum is available, with support starting from recipe development.