Fabricantes OEM Japoneses

Part of the Commissary Eight Group, established in 1998. IFD specializes in manufacturing emergency rations and health foods using freeze-dry technology. The company holds both FSSC 22000 and ISO 22000 certifications.

Established in 1971, this cooperative produces approximately two-thirds of Ishikawa Prefecture's total miso output. They have the capacity to fill up to one million spout pouches per month, serving both their own brands and OEM clients.

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.

A sauce and ketchup manufacturer founded in 1954 in Fushimi, Kyoto. Known for its Papaya Sauce brand, the company operates a JAS organic certified factory producing organic sauces and organic ketchup. All products are made without chemical seasonings or preservatives.

Developer and manufacturer of natural seasonings and health-oriented food products. Has provided over 50 years of contract processing leveraging extraction, concentration, drying, and blending technologies. Operates subcritical water extraction equipment since 2018. Three domestic and five overseas locations, exporting to over 40 countries.

Seasoning OEM manufacturer established in 2009. Offers OEM production of sauces, dipping sauces, soups, and dressings from small lots. Halal certified by the Japan Islamic Culture Center, with track record of food exports to the Middle East.

Liquid seasoning OEM specialist founded in 1937 and incorporated in 1950. Has been developing and manufacturing Worcester sauce, dipping sauces, dressings, and more for over 85 years. Boasts a cumulative track record of over 3,000 product developments. JFS-B certified, with industry-leading filling format variety.

Condiment manufacturer established in 1978, part of the Shimizu Shokuhin Group. One of only six companies in Japan licensed to produce JAS-certified mayonnaise. Offers OEM for mayonnaise, dressings, and various sauces. FSSC 22000, ISO 9001, and JAS certified.

Established soy sauce brewery founded in 1882 and incorporated in 1950. Offers extensive OEM production spanning soy sauce, miso, pasta sauce, hot pot soup base, retort foods, and spices. HACCP implemented across all three factories with SQF international certification.

A food manufacturer on Shodoshima Island, established in 1986. Starting from a hand-stretched somen noodle workshop with over 400 years of tradition, the company expanded into processed products utilizing olive oil. Offers OEM contract manufacturing of edible olive oil products, oil-marinated foods, pasta sauces, canned goods, and more. Manufacturing from small lots is available at a JFS-B certified factory.

A commercial food manufacturer with over 100 years of history, founded in 1911 as Japan's first chutney maker. Handles OEM contract manufacturing for a wide range of products including seasoned rice mixes, curry sauce, roux, and prepared dishes. Possesses proprietary production techniques such as roux roasted over direct flame for extended periods and simmered syrups.

A long-established food manufacturer founded in 1889 (Meiji 22). Starting from soy sauce brewing, the company owns one of Japan's largest factories for retort food production, including rice seasoning mixes and mixed rice seasonings. Leveraging over 130 years of brewing expertise, it handles OEM contract manufacturing. The FSSC 22000-certified factory has established a high-mix, high-frequency production system.

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.

Founded in 1884, Kane Shichi is a long-established dashi and dried goods manufacturer with the motto "100 Years of Flavor Making." They produce katsuobushi, kombu, niboshi, nori, and offer natural dashi packs, powdered dashi, and furikake. Over 33 products are Halal certified, and they provide OEM contract manufacturing services.

An established miso and soy sauce brewing company founded in 1906. Provides OEM contract manufacturing of custom condiments tailored to each client's specifications. Capable of filling containers ranging from 150ml PET bottles to 20L QB containers, with additional production lines for small sachets and spout packs. First company in Kumamoto Prefecture to obtain HACCP certification.

Founded in 1928. A natural-fermentation soybean-miso maker known for over 80 years as "Kuramoto Masuzuka Miso". Holds approximately 400 large cedar barrels (the most in Japan) and continues to use natural fermentation with long aging (1.5+ years). For OEM contract manufacturing, supports custom labeling and package design.

A soy sauce brewing manufacturer headquartered in Tatebayashi City, Gunma Prefecture. The company engages in comprehensive operations spanning soy sauce fermentation, manufacturing and sales of processed condiments, and research and development. The company actively responds to contract manufacturing for OEM and PB products. The company is capable of handling specialty products including Halal certification-compliant products, additive-free products, and gluten-free soy sauce.

Founded in Meiji 44. A brewing manufacturer headquartered in Kanazawa Ōno, one of Japan's five major soy sauce production regions. Offers OEM contract manufacturing for soy sauce, miso, amazake, dressing, mentsuyu, and other products. Holds FSSC22000, Halal, and Organic certifications, and possesses liquid small-package filling equipment.

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.