Japanese OEM Manufacturers

A manufacturer founded in 1952, specializing in liquid seasonings such as mentsuyu (noodle dipping sauce) and tare (Japanese sauce). With its flagship "Menso Gold Label" mentsuyu, the company produces a wide range of products including commercial mentsuyu, udon dashi, ponzu, yakitori sauce, and mitarashi dango sauce. Small-lot OEM orders are available, with comprehensive support for private brand product development.

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 condiment manufacturer in Toyohashi, Aichi Prefecture, with over 40 years of history. Produces extracts, soups, and dried foods in-house, supplying approximately 2.2 billion servings of seasonings annually to food manufacturers. Also handles OEM and private brand development for seasoned oil products such as 'Taberu Rayu' (chili oil condiment), 'Taberu Mala Oil,' and 'Taberu Olive Oil.' Certified with ISO 9001 and JFS-B.

Dried food manufacturing, wholesale, and OEM specialist based in Osaka. Handles a wide variety of dried foods including hot-air dried vegetables, freeze-dried vegetables, dried seafood, and dried fruits. Leverages a proprietary network of partner factories to provide OEM manufacturing and joint development tailored to customers' cost and quality requirements.

A specialized dried vegetable manufacturer based in Kumamoto Prefecture. Primarily processes vegetables sourced from Kumamoto Prefecture and the Kyushu region through drying without additives. Offers contract manufacturing services for original products, OEM, private label products, and commercial-use items, as well as custom drying processing for client-supplied materials. Maintains high food safety standards with FSSC22000 certification.

A specialized manufacturer of commercial bonito flakes and dashi broth with over 40 years of history in Yaizu. The company manufactures a wide range of bonito flake processed products including shaved bonito, furikake ingredients, liquid dashi, powder products, and dashi sachets. The company provides contract manufacturing services for OEM and private label products targeting food manufacturers and the foodservice industry, and is renowned for its expertise in ingredient selection and processing technology.

Historic black vinegar brewery founded in 1805 in Fukuyama, Kirishima City, Kagoshima Prefecture. Has been producing black vinegar using the traditional pot-fermentation method for over 200 years. Manufactures a variety of vinegar products including aged black vinegar, fruit vinegar, and dashi vinegar, and provides OEM contract manufacturing for both retail and commercial use. Also possesses creative product development capabilities for herb vinegar, fruit vinegar, and other innovative items.

A wooden barrel-brewed miso producer in Sakura City, Chiba Prefecture, founded in 1887 (Meiji 20) with over 130 years of history. Committed to using 100% domestically sourced ingredients, producing red miso, white miso, reduced-salt miso, and more through traditional methods. Offers OEM services for custom miso brewing tailored to customer specifications.

A food OEM contract manufacturer based in Izumi, Osaka Prefecture. At its organic JAS-certified factory, the company produces additive-free foods such as jams, fruit syrups, and tsukudani (preserved foods simmered in soy sauce) from small lots. It offers one-stop services from ingredient sourcing and manufacturing to filling, label design, and shipping, meeting customer needs through high-mix, small-lot production.

A vegetable oil manufacturer founded in 1902 (Meiji 35). Leveraging over 100 years of oil and fat production experience, the company handles manufacturing, processing, and OEM services for vegetable oils including corn oil, perilla oil, and olive oil, as well as seasoning oils (flavored oils). Capable of filling in diverse container formats from 1g sachets to 1-ton containers. Certified with ISO 22000 and organic certification.

A long-established vinegar brewery in Saga Prefecture with 190 years of history, originally founded as 'Ukon-su' in 1832. Produces approximately 30 varieties of vinegar, including brewed vinegar aged through 90 days of fermentation and 90 days of maturation, as well as drinkable fruit vinegars. OEM manufacturing is available from a minimum of 100 bottles, with OEM orders accounting for 70% of total sales.

A long-established katsuobushi (dried bonito) specialist in Yaizu, founded in 1782 (Tenmei 2) with over 241 years of history. Committed to premium ingredients and traditional methods while pursuing the highest quality. Extensive OEM and collaboration track record, including dashi packs for Nakagawa Masashichi Shoten, major airlines, and KALDI Coffee Farm.

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.

A long-established food manufacturer in Fukuoka with over 70 years of history. Handles manufacturing and sales of furikake, ochazuke, and Hakata specialty products, as well as small lot OEM/ODM/PB contract manufacturing. Also produces various furikake granules, seasoned sesame, seasoned bonito flakes, Western-style mustard, and Japanese mustard. Strong product development capabilities rooted in Hakata food culture.

A food ingredients manufacturer established in 1969. Core businesses include seasonings, functional food ingredients, and contract lactic acid bacteria cultivation. The Hokkaido factory handles lactic acid bacteria cultivation and powder processing. ISO 9001 certified company-wide, with Hokkaido HACCP and Food Additive GMP certifications ensuring safe and reliable food production. Supports value-added product development through OEM contract manufacturing.

Established in 1926, a seasoning and soup manufacturer with 三菱商事ライフサイエンス and Nissin Foods as major shareholders. Offers OEM manufacturing of soups, dashi stock, miso soup, and tea rice seasoning in three forms: powder, granule, and liquid. Operates an integrated production system from individual packaging to assembly. A large-scale factory with 338 employees that achieves rapid traceability from raw material procurement to shipment.

A retort food specialist with the distinction of being the first company in Japan to develop solid curry roux. Produces over 600 varieties of curry annually through OEM manufacturing, achieving industry-leading volume. Offers OEM development across a wide range including retort curry, stew, pasta sauce, soup, and Japanese-style broths. Products completed in approximately one month from order placement.

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 Japanese and Western confectionery ODM/OEM manufacturer based in Tamano City, Okayama Prefecture. Committed to "Made in Okayama," emphasizing collaboration with local ingredients and producers. Has developed numerous original products with diverse partners including dairy manufacturers, tofu shops, soy sauce breweries, hotels, and restaurant chains. Particularly strong in Japanese confections such as mikasa and dorayaki.

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.