Fabricantes OEM y por Contrato de Mariscos

A Kobe-based kelp and seaweed processing manufacturer founded in 1930. Handles the manufacturing and processing of kelp tsukudani, salted kelp, tororo kelp, dashi kelp, kelp rolls, kamameshi seasoning mix, dried hijiki, and more. Accepts OEM and private-label contract manufacturing in a clean room factory with FSSC22000 certification. Small and mid-sized lots available.

A frozen fish specialist for commercial use based in Fukuoka City. For over 40 years they have manufactured frozen fish fillets, fried fish, and pre-cooked frozen grilled fish. Skilled craftsmen process carefully sourced fish from around the world using proprietary seasoning blends. They provide OEM contract manufacturing for supermarkets, convenience stores, and restaurants. ISO22000 certified in 2014.

A specialist manufacturer of kombu tea and ume-kombu tea, founded in 1958. Operating from an ISO-certified factory, the company handles small-lot OEM production of a wide range of powdered food products including kombu tea, ochazuke seasoning, powdered soups, and seasonings.

Nori (seaweed) specialist manufacturer founded in 1985. Handles OEM for laser-cut processing of nori and edible sheet foods, as well as food printing services. Their printed transparent edible sheets can be used on drinks such as café lattes. Small-lot and short-delivery production available.

Mentaiko (spicy cod roe) manufacturer based in Onojo City, Fukuoka. Features an integrated production system with MSC/CoC certification through direct raw material sourcing from the Bering Sea. Handles OEM for original mentaiko products including yuzu-kosho flavor. Committed to sustainable fishery resource management.

Founded in 1903 in Saga Prefecture, incorporated in 1996. A nationally rare surimi product manufacturer that processes everything from fresh fish to kamaboko and satsuma-age. Uses fresh eso (lizardfish) from the Genkai Sea, applying over 120 years of traditional techniques. Also handles OEM.

Founded in 1902 and incorporated in 1967. As Kyushu's largest comprehensive snack and dried delicacy processor, they manufacture approximately 70 types of dried delicacies. Uses squid, kisu (sillago), and sardines as raw materials for in-house processing, also handling OEM. Products offer 6-month ambient shelf life.

Fish processing food manufacturer specializing in fish fillet processing. Handles OEM for dried fish, marinated fish, grilled fish, simmered fish, and other seafood products. Flexibly accommodates product development with customer-supplied ingredients, also providing ODM support from the planning stage.

Established in 1971. Headquartered in Fukuoka with an in-house factory, they specialize in mentaiko (spicy cod roe) production while handling OEM for seafood products overall. Leveraging a procurement network of approximately 300 suppliers nationwide to support product development for dried fish, processed seafood, and frozen foods.

Frozen seafood processing manufacturer established in 1980. Ships squid tempura, squid karaage, white fish fritters, vegetable tempura, and other fried products nationwide. Primary business is OEM production for major food manufacturers and co-ops.

A major seafood processing manufacturer established in 1964 (Sojitz Group). Conducts manufacturing and sales of processed seafood products including smoked salmon both domestically and internationally. Owns the Mie Factory, Hokkaido Factory, and overseas facilities, with a large-scale contract manufacturing system. Vertically integrated from raw material procurement to processing and sales.

Founded in 1948, the company has accumulated over 40 years of smoking expertise with smoked salmon as its flagship product. Employing British kiln-style cold smoking methods, the company concentrates the umami of salmon through temperature-controlled smoking processes. The company's hallmark is product-making that values the natural flavor of fish by minimizing the use of food additives, synthetic colorants, and chemical seasonings.

A smoked food specialist manufacturer founded in 1959 in Osaka. Has been producing cold-smoked seafood products, primarily smoked salmon, for over 60 years. Adheres to a production method free of chemical seasonings and additives using a proprietary cold-smoking technique with cherry wood chips. Handles wholesale for prestigious hotels and restaurants as well as OEM contract manufacturing. Recipient of the Minister of Agriculture, Forestry and Fisheries Award.

Based in Yanagawa City, Fukuoka Prefecture, the company manufactures a comprehensive range of frozen foods centered on aquatic products and processed foods. With state-of-the-art equipment and extensive expertise accumulated over many years, the product lineup exceeds 1,000 varieties. A new factory commenced operations in 2019, and a new freezer facility began operation in 2024.

A seafood processing manufacturer founded in 1955. In addition to seafood, we handle product development and OEM processing using diverse ingredients including meat and vegetables. Our manufacturing is characterized by a commitment to products free from preservatives and colorants. The company is equipped with saturated steam cookers, cold air dryers, and other advanced facilities.

A tamari soy sauce brewing manufacturer founded in Taisho 9 (1920). Manufactures traditional tamari soy sauce using soybeans as the primary ingredient along with koji, salt, and water. Supplies processed tamari soy sauce for food manufacturers, including varieties for eel sauce, rice cracker seasoning, and tsukudani (simmered food products), and provides customized contract manufacturing services.

Founded in 1986. Specializes in the manufacturing of delicacies, prepared dishes, sushi ingredients, grilled fish, and other products. The company's strength lies in its flexible production system capable of handling small-lot orders. OEM manufacturing is provided to wholesale distributors, mass retailers, conveyor belt sushi restaurants, and food service chains, with capabilities extending to overseas export.

A comprehensive snack manufacturer founded in 1995. Handling over 10,000 product items combined with proprietary brands and OEM/PB offerings, the company covers a wide range of categories including delicacies, legume-based snacks, seafood-based snacks, and nuts. FSSC 22000 and JFS-B certifications have been obtained.

With the motto "a maker who understands the seller," Kawakyo Foods employs Japanese cuisine chefs and provides OEM manufacturing for bottled products, frozen foods, and osechi (New Year dishes) from small lots of 50kg. Equipped with retort sterilization kettles and rapid freezing facilities across two in-house factories, they handle everything from planning and development to production and delivery for ryokan, hotels, and food manufacturers nationwide. Based in Nishinomiya, Hyogo.

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.