A handcrafted ham and sausage workshop located in Gotemba City, Shizuoka Prefecture. The company actively accepts contract manufacturing through a dedicated OEM page. Capable of working with a diverse range of ingredients including pork, chicken, wild boar, venison, and lamb, and can produce additive-free products or items based on original recipes.

Established liquid seasoning manufacturer that started as a yakiniku restaurant in Ginza in 1956 before beginning sauce production in 1963. Specializes in contract production of yakitori sauce, steak sauce, and more. Small-lot production from 100kg per lot is a key feature.

A B2B natural seasoning manufacturer with 60 years of founding history. Manufactures natural seasonings across five categories: seafood-based, meat-based, vegetable-based, fruit sweetness-based, and fermented seasoning systems, as well as powdered tea and functional food products. Utilizes extraction, concentration, drying, and blending technologies to handle everything from essence and powdered seasonings to OEM product commercialization. Operates 3 domestic bases and 5 overseas bases.