Japan
Upon its founding in 1804, our company successfully started making vinegar out of sake kasu (or sake lees). Sake lees vinegar gained a strong reputation as an ideal core ingredient for nigiri sushi and spread across the country with the rising popularity of nigiri sushi. Since then, we have continually improved our product, resulting in ongoing demand for Mizkan vinegar over the years. We have also developed new products such as soup bases, dipping sauces, and seasonings for rice dishes. This has allowed us to make a significant contribution to the growth of the Japanese food culture. While being the number one vinegar manufacturer in Japan, we have also successfully established top brands such as Ajipon™ (citrus seasoned soy sauce) and Oigatsuo™ (soup base). Since our entry into the natto or fermented soybeans business in 1997, we have continually developed new products that offer greater health benefits and an improved flavor under the Kin no Tsubu™ brand.
Asia PacificIn Thailand, Mizkan Thailand Co., Ltd. was established in 1994 as a manufacturing base in this market to produce starch noodles and condiments. Additionally, in April 2005, Mizkan Asia Pacific Pte. Ltd. was founded in Singapore as the regional headquarters of the Asia Pacific region. In 2006, we established two new Mizkan Asia Pacific branches in Taiwan and Hong Kong. We aim to expand the Japanese food market in the region, under the slogan "Localization of Japanese foods" by selling vinegar, soup base and Japanese style sauces. |
