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.

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

The AJIPON trademark was officially registered.

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

"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.

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.