Fabricantes OEM y por Contrato de Salsa Yakiniku

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.

Founded in Taisho 1 (1912), this long-established soy sauce brewery has preserved traditional natural fermentation methods for over 110 years in Izumo. Manufacturing hon-jouzou soy sauce aged for 1.5 to 2 years using natural spring water from the Hamayama Spring Group, selected as one of Japan's Best Waters of the Heisei Era. The company produces 76 varieties of soy sauce and soy sauce-based products, along with processed foods including miso and dressing. The company also handles private label and OEM contract manufacturing. Certified organic JAS factory.

An established condiment manufacturer based in Asakura City, Fukuoka Prefecture, that has been producing soy sauce, miso, tsuyu, sauce, dressing, and other condiment products since its founding using traditional methods, premium water from the Sada River, and locally sourced ingredients through integrated production starting from koji making. The company accepts OEM contract manufacturing for small-lot orders starting from 50L, including flavor reproduction for customers and planning and development of new products.

Founded in 1883 (Meiji 16), a comprehensive seasoning manufacturer in Usuki City, Oita Prefecture with over 140 years of history. Centered on miso and soy sauce brewing, the company manufactures and sells yakiniku sauce, tsuyu, dressings, and more. Handles wide-ranging OEM contract manufacturing of seasoning liquids including hot pot soup. Also produces numerous PB products for supermarkets and convenience stores. Operates 20 locations primarily in Kyushu.

A liquid seasoning OEM specialist founded in 1989, headquartered in Takatsuki City, Osaka. With over 35 years of experience and more than 1,000 product developments annually. Extensively handles hot pot-related seasonings including nabe tsuyu, motsu nabe, yosenabe, chanko nabe, and jjigae bases. Accommodates small-lot production starting from approximately 200 liters.

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 long-established liquid seasoning manufacturer founded in 1872 (Meiji 5). Headquartered with a factory in Kanazawa-ku, Yokohama, producing and selling commercial liquid seasonings including yakiniku sauce, unagi sauce, ramen tare, dressings, and sauces, as well as OEM/PB product development and manufacturing. Core strength in seasoning development backed by over 150 years of tradition and expertise.

A condiment OEM specialist manufacturer with over 65 years of business history. Over the past 10 years, the company has commercialized approximately 1,500 items and utilized approximately 1,200 types of raw materials. We specialize in a wide range of liquid seasonings including Japanese noodle sauce, Chinese noodle soup, pasta sauce, hot pot broth, dressing, and ponzu sauce. The company possesses diverse manufacturing equipment including vertical kettles, kneader kettles, and horizontal-axis kettles, and has obtained ISO 22000 certification.

A sauce specialist manufacturer that originated from homemade sauce at a yakitori street stall. Contract manufacturing available from 250 kg. Proven track record with department stores and premium supermarkets.

A manufacturer that began producing and selling yakiniku sauce in 1963. Originating from the long-established Ginza yakiniku restaurant "Keirin," the company offers small-lot contract manufacturing.

A specialist manufacturer offering sauce, dressing, and tare (Japanese sauce) OEM production starting from an industry-minimum lot size of 40 kg. The company has over 30 years of expertise.

A liquid seasoning OEM/ODM specialist manufacturer based in Uji City, Kyoto Prefecture. Produces mayonnaise, dressings, dipping sauces, and savory sauces at its own factory, which specializes in small-lot, high-variety manufacturing. Committed to product development that minimizes reliance on food additives, and also offers proprietary brand products such as Seia Green Mayonnaise.

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.

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 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.