Japanese OEM Manufacturers

A specialty fruit jam manufacturer based in Miyazaki Prefecture. The company cultivates papaya, blueberry, passion fruit, and other fruits in its own orchards, and uses proprietary technology with low-temperature vacuum cooking kettles to produce low-sugar jam that brings out the authentic flavor of the fruit. The company also offers OEM manufacturing of original jam starting from 10kg orders and accepts customer-supplied ingredient OEM production.

Yaizu-based bonito flake and seafood processing manufacturer with over 80 years of history. Possesses extensive processing capabilities from shaved flakes to powders, extracts, and dashi packs. Strong in PB and OEM dashi pack development, offering diverse formats from 0.5 g mini packs to 10 kg commercial sizes. Experienced development staff support flavor creation.

A spice specialist manufacturer under the Kaneka Group, founded in 1959. The company was the first in the industry to establish sterilization technology for natural spices and has developed over 1,000 original spice products. The company also owns its own farm in Vietnam.

A specialty manufacturer of ponzu and tade vinegar with over 60 years of history. We supply commercial-grade ponzu nationwide to ryotei restaurants, hotels, and food processing manufacturers. We also provide OEM manufacturing of custom ponzu products tailored to customer requirements.

A miso brewing manufacturer founded in 1928. A seasoning expert combining nearly a century of brewing expertise with modern equipment. Provides OEM contract manufacturing for a wide range of seasonings beyond miso and soy sauce, including hot pot seasonings and more.

A freeze-dried food specialist founded in 1968. With over 50 years of experience, handles OEM contract manufacturing of freeze-dried foods. Produces a wide range of products from finished items such as soups, miso soup, and rice porridge to food ingredients and processed food materials. Operates a manufacturing plant in Kani City, Gifu Prefecture, with annual revenues of approximately 4.7 billion yen.

Japan's only comprehensive dried food factory, founded in 1887 (Meiji 20). The first in the industry to obtain ISO 22000 certification. Handles 500 dried food products with integrated operations from raw material procurement to manufacturing. Offers OEM manufacturing of nori seaweed, dried bonito shavings, wood ear mushrooms, and more.

Founded in 1959 as a developer of powdered pickle base products. Provides OEM and ODM contract manufacturing of rice koji products and pickle bases, manufactured in our own facilities certified with FSSC22000. Operating through 4 sales offices nationwide.

A brewery founded in the Meiji era, leveraging miso and soy sauce brewing expertise to provide OEM production of processed seasonings such as sauces, dipping broths, and dressings, as well as retort food products. The company specializes in OEM manufacturing of hot pot soup bases. Its proprietary Kanro Tamari soy sauce has been awarded the Minister of Agriculture, Forestry and Fisheries Prize.

A food manufacturer established in 1970, specializing in umeboshi (pickled plums) and tsukemono (pickled vegetables). Excels in manufacturing Kishu Nanko-ume pickled plums, operating factories in Kishu, Wakayama and Oita. Provides full OEM contract manufacturing support from ingredient selection to production and packaging. Quality management certified with HACCP and ISO 9001.

A seasoning manufacturer within the Toyo Suisan Group, founded in 1919. Offers OEM contract manufacturing of soy sauce-based products including various tsuyu, sauces, and dashi, in diverse forms ranging from powders and granules to solids and tablets. FSSC22000 certified. The Tottori factory is equipped with specialized facilities including a Ribocon mixer and fluidized bed granulator.

A long-established manufacturer founded in 1880 (Meiji 13), inheriting over 140 years of soy sauce brewing tradition. Provides OEM contract production of liquid seasonings including naturally brewed whole soybean soy sauce aged in wooden barrels. Operates 117 large wooden barrels at its own factory, handling production of sauces, dressings, and tare, as well as individual sachet packaging.

A tamari soy sauce brewery founded in 1957, with headquarters and brewery in Handa City, Aichi Prefecture. Produces tamari soy sauce in-house from fermentation, specializing in commercial sauces that maximize natural umami. Over 30,000 original seasoning liquid formulations produced. Minimum lot size of 250 kg.

Commercial liquid seasoning OEM/ODM specialist founded in 1979. Develops and manufactures a wide range of liquid seasonings including sauces, dipping sauces, dressings, and syrups spanning Japanese, Western, Chinese, and ethnic cuisines. Excels in developing proprietary seasonings for restaurant chains, supermarkets, and convenience stores. FSSC 22000 certified.

A pioneer in liquid condiment OEM with over 84 years of history. Boasts a cumulative development track record of over 3,000 products, from development to filling of sauces, dipping sauces, and dressings. Handles production from small lots of 150 kg up to 2 tons, with filling capabilities for diverse container types including sachets, portion cups, and stand-up pouches.