柑橘醋醬汁 (Ajipon) 柑橘醋醬汁的歷史

柑橘醋醬汁（Ajipon）歷史 - 揭開味滋康50多年來一直受到日本顧客喜愛的秘密。

了解「柑橘醋醬汁的歷程」，例如柑橘醋醬汁開發秘聞、
迄今發售的柑橘醋醬汁產品陣容、食譜提案的歷史等。

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

開發僅限關西地區的味滋康柑橘醋醬汁<Ajitsuke>

其後，於1967年更名為「Ajiponzu」並在日本全國銷售。

1964-2

銷售「Ajiponzu」。申請「Ajiponzu」商標註冊。

1967
1967
1964-2

銷售「Ajiponzu」。申請「Ajiponzu」商標註冊。

1968
1968

開始在電視做廣告。提出「雞肉火鍋」建議。

mizutaki

透過從「在家也能嚐到專賣店之美味」提案開始的連續不斷的“雞肉火鍋”提案普及至日本全國各地，創造了新的飲食文化。

作為火鍋調味料而增長，“柑橘醋醬汁(Ajipon)”誕生。

「柑橘醋醬汁(Ajipon)」的商標正式註冊。

1974
1974

作為火鍋調味料而增長，“柑橘醋醬汁(Ajipon)”誕生。

「柑橘醋醬汁(Ajipon)」的商標正式註冊。

1979
1979

過去商品標籤上有“火鍋”圖示，但在1975年改為味滋康標記。1979年商品標籤上的商品名稱也更改為「Ajipon」。

1979年的產品標籤

開始對通用需求提出全面建議“蘿蔔泥烤肉”

這是為了使柑橘醋醬汁成為全年使用的商品，經過各種試驗開發而成的夏季象徵性菜餚。

提議作為沾醬淋醬調味料的時代

1983
1983

開始對通用需求提出全面建議“蘿蔔泥烤肉”

這是為了使柑橘醋醬汁成為全年使用的商品，經過各種試驗開發而成的夏季象徵性菜餚。

提議作為沾醬淋醬調味料的時代

1989
1989

努力進一步擴大沾醬淋醬用途需求“沾上、淋上、柑橘醋醬汁”

著眼於讓人們在日常菜餚中使用柑橘醋醬汁的提案。透過在持有率高的冬季實施該提案，柑橘醋醬汁的需求迅速擴大。

用柑橘醋醬汁做成清爽、低鹽菜餚“柑橘醋醬汁比醬油好！”

著眼於讓人們將不由自主地使用醬油的菜餚改成使用柑橘醋醬汁的清爽、低鹽口味的提案。使用柑橘醋醬汁的菜單得到進一步擴展。

2004
2004

用柑橘醋醬汁做成清爽、低鹽菜餚“柑橘醋醬汁比醬油好！”

著眼於讓人們將不由自主地使用醬油的菜餚改成使用柑橘醋醬汁的清爽、低鹽口味的提案。使用柑橘醋醬汁的菜單得到進一步擴展。

2011
2011

只屬自己的柑橘醋醬汁調配“食柑橘醋醬汁(Tabepon)”

開始將個人喜歡的佐料或配料加到柑橘醋醬汁中來享用的「食柑橘醋醬汁」的提案。介紹可以用自己的方式調配的柑橘醋醬汁來享受火鍋或烤肉。

平底鍋烹飪也能以1瓶“柑橘醋醬汁”決定其美味

義大利麵、炒菜等“以1瓶柑橘醋醬汁就能做的平底鍋烹飪”的提案。從火鍋調味料開始，並且也成為沾醬淋醬的「柑橘醋醬汁」，連續不斷提出新的菜單和用法。

提議作為用於烹飪調味之調味料的時代

「平底鍋料理也使用柑橘醋醬汁」的提案

2013
2013

平底鍋烹飪也能以1瓶“柑橘醋醬汁”決定其美味

義大利麵、炒菜等“以1瓶柑橘醋醬汁就能做的平底鍋烹飪”的提案。從火鍋調味料開始，並且也成為沾醬淋醬的「柑橘醋醬汁」，連續不斷提出新的菜單和用法。

提議作為用於烹飪調味之調味料的時代

「平底鍋料理也使用柑橘醋醬汁」的提案

2014
2014

柑橘醋醬汁190ml（小瓶裝）發售

以柑橘醋醬汁烹調的清爽燉煮菜餚大受歡迎

只需用柑橘醋醬汁和水1：1來燉煮，即可享用清爽多汁的雞肉，「清爽燉煮」成為人氣的菜單。

2016
2016

以柑橘醋醬汁烹調的清爽燉煮菜餚大受歡迎

只需用柑橘醋醬汁和水1：1來燉煮，即可享用清爽多汁的雞肉，「清爽燉煮」成為人氣的菜單。

2017
2017

清爽的提案

僅用柑橘醋醬汁決定調味的新炒菜價值連鎖「清爽炒」登上飯桌的提案。配合茄子或蘿蔔等時令蔬菜，開發了各式各樣新的炒菜菜單。

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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.