Ajipon History

History of AJIPON - Discover the secret why Mizkan's products have continued to be loved by customers in Japan for over 50 years.

Learn about the history of AJIPON, including the secrets behind its development,
Mizkan’s lineup of AJIPON products that have been released over the years,
our record of recommended recipes, and much more.

Years proposing AJIPON as a special seasoning for hot pots
1964
1964
Mizkan Ponzu

Mizkan Ponzu (Seasoning) developed exclusively for the Kansai area.

Later renamed AJI-PONZU in 1967 and sold nationwide.

1964-2

Sold as AJI-PONZU. Mizkan applied to register the AJI-PONZU trademark.

1967
1967
1964-2

Sold as AJI-PONZU. Mizkan applied to register the AJI-PONZU trademark.

1968
1968

Start of TV commercials. Campaign recommending the use of AJI-PONZU for "mizutaki" (boiled chicken and vegetables eaten with citrus juice and soy sauce).

mizutaki

The use of AJI-PONZU for mizutaki, which began as a way to bring the taste of specialty restaurants to homes, spread around the country through ongoing campaigns, creating a new food culture in Japan.

Grew in popularity as a seasoning for hot pots, resulting in the start of AJIPON

The AJIPON trademark was officially registered.

1974
1974

Grew in popularity as a seasoning for hot pots, resulting in the start of AJIPON

The AJIPON trademark was officially registered.

1979
1979

The product label originally featured an illustration of a hot pot. However, this illustration was changed in 1975 to the Mizkan mark. The product name on the label was changed to AJIPON in 1979.

1979 label

"Oroshi Yakiniku" (Grilled meat with grated radish) Launch of an all-out campaign to increase general demand for AJIPON

This was an symbolic menu item for the summer season that had been developed through various tests, making AJIPON a product that could be used year-round.

Years proposing AJIPON as an added seasoning

1983
1983

"Oroshi Yakiniku" (Grilled meat with grated radish) Launch of an all-out campaign to increase general demand for AJIPON

This was an symbolic menu item for the summer season that had been developed through various tests, making AJIPON a product that could be used year-round.

Years proposing AJIPON as an added seasoning

1989
1989

"Dip, Sprinkle, Splash, Pour: AJIPON" Campaign to further increase demand for AJIPON as an added seasoning

With this campaign, Mizkan aimed to encourage people to use AJIPON with ordinary dishes. Demand for AJIPON rose rapidly because the campaign was organized in the winter months when the percentage of people with AJIPON on hand was high.

"Shoyu-yori PON!" AJIPON as a refreshing and low-sodium alternative to soy sauce

This campaign aimed to promote the use of AJIPON as a refreshing and low-sodium alternative to menu items that people use soy sauce for without thinking. This campaign increased the number of dishes using AJIPON even more.

2004
2004

"Shoyu-yori PON!" AJIPON as a refreshing and low-sodium alternative to soy sauce

This campaign aimed to promote the use of AJIPON as a refreshing and low-sodium alternative to menu items that people use soy sauce for without thinking. This campaign increased the number of dishes using AJIPON even more.

2011
2011

Tabe-PON, your own unique AJIPON arrangements

Mizkan launched a campaign called “Tabe-PON” where people could enjoy adding AJIPON to their favorite seasonings and toppings. Mizkan introduced a style for people to enjoy hot pots and grilled meat with their own original AJIPON arrangements.

One bottle of AJIPON to determine the taste for meals cooked in frying pans

This campaign focused on the use of just one bottle of AJIPON for cooking pasta, stir-fry, and other dishes in frying pans. Mizkan continued to promote new recipes and ways to use AJIPON, which started out only for use in hot pots but progressed into becoming an added seasoning.

Years proposing AJIPON as a seasoning to add flavor to dishes

Campaign for the use of AJIPON for pan-fried cooking

2013
2013

One bottle of AJIPON to determine the taste for meals cooked in frying pans

This campaign focused on the use of just one bottle of AJIPON for cooking pasta, stir-fry, and other dishes in frying pans. Mizkan continued to promote new recipes and ways to use AJIPON, which started out only for use in hot pots but progressed into becoming an added seasoning.

Years proposing AJIPON as a seasoning to add flavor to dishes

Campaign for the use of AJIPON for pan-fried cooking

2014
2014

AJIPON 190ml (tiny bottle series) released

Refreshing boiled foods made with AJIPON become hugely popular

Simply boiling chicken in a 1:1 ratio of AJIPON and water allowed people to enjoy the refreshing and tasty dish of juicy chicken, which became a popular menu item.

2016
2016

Refreshing boiled foods made with AJIPON become hugely popular

Simply boiling chicken in a 1:1 ratio of AJIPON and water allowed people to enjoy the refreshing and tasty dish of juicy chicken, which became a popular menu item.

2017
2017

Refreshing campaign

"Refreshing Stir-fry", a new value chain of stir-fry items that are only seasoned with AJIPON, was promoted for use on people's tables at home. A variety of new stir-fry dishes was developed in combination with seasonal vegetables, such as eggplant and radishes.

--
1964

Mizkan Ponzu (Seasoning) developed exclusively for the Kansai area.

Later renamed AJI-PONZU in 1967 and sold nationwide.
Sold as AJI-PONZU. Mizkan applied to register the AJI-PONZU trademark.

Start of TV commercials. Campaign recommending the use of AJI-PONZU for "mizutaki" (boiled chicken and vegetables eaten with citrus juice and soy sauce).

The use of AJI-PONZU for mizutaki, which began as a way to bring the taste of specialty restaurants to homes, spread around the country through ongoing campaigns, creating a new food culture in Japan.
1983

"Oroshi Yakiniku" (Grilled meat with grated radish) Launch of an all-out campaign to increase general demand for AJIPON

This was an symbolic menu item for the summer season that had been developed through various tests, making AJIPON a product that could be used year-round.

Years proposing AJIPON as an added seasoning

"Dip, Sprinkle, Splash, Pour: AJIPON" Campaign to further increase demand for AJIPON as an added seasoning

With this campaign, Mizkan aimed to encourage people to use AJIPON with ordinary dishes. Demand for AJIPON rose rapidly because the campaign was organized in the winter months when the percentage of people with AJIPON on hand was high.
2004

"Shoyu-yori PON!" AJIPON as a refreshing and low-sodium alternative to soy sauce

This campaign aimed to promote the use of AJIPON as a refreshing and low-sodium alternative to menu items that people use soy sauce for without thinking. This campaign increased the number of dishes using AJIPON even more.
Grew in popularity as a seasoning for hot pots, resulting in the start of AJIPON
The AJIPON trademark was officially registered.
1979

1979 label

The product label originally featured an illustration of a hot pot. However, this illustration was changed in 1975 to the Mizkan mark. The product name on the label was changed to AJIPON in 1979.
2011

Tabe-PON, your own unique AJIPON arrangements

Mizkan launched a campaign called “Tabe-PON” where people could enjoy adding AJIPON to their favorite seasonings and toppings. Mizkan introduced a style for people to enjoy hot pots and grilled meat with their own original AJIPON arrangements.

One bottle of AJIPON to determine the taste for meals cooked in frying pans

This campaign focused on the use of just one bottle of AJIPON for cooking pasta, stir-fry, and other dishes in frying pans. Mizkan continued to promote new recipes and ways to use AJIPON, which started out only for use in hot pots but progressed into becoming an added seasoning.

Years proposing AJIPON as a seasoning to add flavor to dishes

Campaign for the use of AJIPON for pan-fried cooking
AJIPON 190ml (tiny bottle series) released

Refreshing boiled foods made with AJIPON become hugely popular

Simply boiling chicken in a 1:1 ratio of AJIPON and water allowed people to enjoy the refreshing and tasty dish of juicy chicken, which became a popular menu item.

Refreshing campaign

"Refreshing Stir-fry", a new value chain of stir-fry items that are only seasoned with AJIPON, was promoted for use on people's tables at home. A variety of new stir-fry dishes was developed in combination with seasonal vegetables, such as eggplant and radishes.