Initiatives in Japan
From our establishment in 1804 to the present day, we have been working on offering foods and recipes that unify taste experiences and healthy choices. In the 19th century, we made sake-lees vinegar that complemented haya-zushi or “fast sushi,” which was becoming popular in Tokyo at the time. Ajipon™ (citrus seasoned soy sauce) helped popularize mizutaki, a regional hot-pot dish.
We are known for vinegar, a seasoning that is often associated with good health in Japan. We have introduced drinking vinegar as a new way to enjoy vinegar. Our expertise in microbe fermentation and brewing has been applied not just to vinegar, but also to differentiate our natto. Mizkan’s delicious foods and recipes add value for our food-service customers as well.
Japan business website
Initiatives in Asia
Our key bases in Asia are located in Hong Kong, Taipei, and Singapore, where we provide food products and recipes for consumers and Japanese restaurants. Our core products are vinegar, natto (fermented soybeans), tsuyu (soup base) and sauces.
Japanese foods that use rice, such as sushi and onigiri, are becoming increasingly popular. Mizkan helps deliver a delicious taste experience in Asia by leveraging our technological expertise and customer-focused proposals.