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Hirotsuku Co., Ltd.

Manufacturing Industry

President
Arata TAKEMOTO (Mr.)
Year established
1942
Capital
48,000,000 yen
Sales
1,750,000,000 yen
Employees
126
Postal (zip) code
733-0833
Company address
7-2-21 Shoko Center, Nishi-ku, Hiroshima-shi
Phone
082-277-8896
Fax
082-277-8927
E-Mail
soumu@hirotuku.co.jp
URL
http://www.hirotuku.co.jp
Corporate picture
Company PR
Hirotsuku produces traditional Japanese side-dishes such as tsukudani (fish boiled in soy sauce) and cooked beans. We focus special efforts on quality control and development of new products, using fresh ideas from our young and creative staff members. We have much experience with development of new products in this industry. Since our development of komochi-konbu (cooked kelp covered with herring roe), we have continued to introduce new hit products including a mix for hijiki kamameshi rice, shiso-flavored hijiki seaweed, wasabi-flavored nori seaweed, and wasabi-flavored konbu seaweed.
Picture 1

The winner of Osaka Governor's Award in 2004. Marked by the unique appearance and flavor of gold sesame seed, this product has exceptional aroma and savoriness.

Picture 2

The tangy wasabi flavor and taste of kelp from Hokkaido, cooked using our pride recipe, is exquisite.

Major Products
Kelp tsukudani products (including komochi-konbu: kelp seaweed cooked with cod-roe; wasabi-flavored kelp; wasabi-flavored nori seaweed, etc.)
Tsukudani products of seaweed (including shiso-flavored hijiki seaweed)
Cooked beans such as sweetened red kidney beans
Major Facilities/Equipment
Retort sterilizer 3
 1,000 and 1,400 kg
Computerized scale 2
 45 packs/min
Automatic packing machine 7
 30 and 8 packs/min
Hot kneader 9
 400 and 1,000 L
Cooked bean processor 26
 400 and 800 L
Technology Employed
Food manufacturing industry
Has an archive of 200 seasoning and flavoring recipes to be combined for tsukudani products; can customize products depending on the purchaser’s needs.
Food manufacturing industry
Able to design conditions of sterilization accordingly with the characteristics of products to meet the duration and flavor/seasoning requirements of products.
Food manufacturing industry
Uses steam heating process technology to season/flavor foods; can provide the heating process best suited to the particular ingredients.
Food manufacturing industry
Has the technology to sterilize each product according to the individual specifications of the product, using retort sterilizers.
Food manufacturing industry
Inspects the quality of all products before shipping; the factory environment is subjected to a monthly hygiene check.
Food manufacturing industry
Has temperature control technology which allows seasoning and packaging of cooked beans with a bacteria count of 3000/g or less, without the use of sterilization.
Primary Area of Technical Expertise

Developing and designing of food products tailored to customers’ needs with our production and process systems. Specifically, Japanese side-dishes including cooked beans, foods boiled down in soy sauce, and pre-processed mixtures for pilaf.

Future Technical Challenges
Food manufacturing industry
Enhance product planning capabilities.
Food manufacturing industry
Develop, design, and install lines to remove foreign materials from ingredients.
Food manufacturing industry
Introduce a nitrogen-substitution packaging system (for tray-type containers) into the factory.
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