We deal with manufacturing, sales, wholesaling, and production/sales of Egg processed products, vegetables and seafood, as well as other food products. As more women work outside and the number of single-person household and nuclear family increases, the market for “middle food” has been expanding, offering take-home lunch boxes, sushi, and other prepared food. Amid this trend, our company has been growing by fully utilizing our capability of development, proposal, and flexibility to provide foodstuffs for Japanese food, especially those for sushi. Lately, unpleasant incidents often happened with regard to food, which has naturally pushed up consumers' concern over food safety. We try hard to further improve the quality of our products to provide goods and services that satisfy customers.

Asahi-Do makes a variety of Japanese-style snacks, particularly cakes, completely by hand and in small lots in order to meet the individual needs of customers. We also offer a range of seasonal Japanese-style cakes. Our stores are located in Sunlive Fuchu (Phone: 082-581-2110), on the first floor of the Hiroshima Station Building ASSE (Phone: 082-263-8013), and in Yume Town Otake (Phone: 0827-57-0825).

CampusMedico, Inc. is a venture company from Kasumi Campus, Hiroshima University. This is the business model to obtain the royalty by permitting the sublicense of the patent technology which Professor Hiroki Nikawa at Graduate School of Biomedical Sciences, acquired to various enterprises. We are working hard day and night under the corporate philosophy "Pleasing as many people as possible by using a patent of Hiroshima University (Professor Nikawa)."There are two main products (patented) 1. "Etak" is the immobilized-bactericide. 2. "L8020 bacteria" is lactic acid bacteria which can be expected to prevent bad tooth and periodontal disease.

We carefully prepare each individual sheet of nori seaweed using materials selected to ensure its fresh-baked color and shine and the delicious flavor of the sea. Being a producer and wholesaler, we try to offer a broad range of product assortments for gift to meet our customers’ needs, and devise different ways of cutting nori seaweed to satisfy customers of various business categories.The ingredients of seaweed are from Ariake, Saga (the very first collected). Soup using for flavored seaweed is stuck. Natural kelp from Rishiri, Hokkaido, prawns from Ube, Yamaguti, dried sardine from the Seto Inland Sea and Bonito rude from Kagoshima. We are carefully cooking.

We are an general food manufacturer specializing in Japanese seasoning techniques in business for more than 100 years. Shiso-konbu-tsukudani (or tangle boiled down in soy flavored with beefsteak plant), is a widely known product with long standing popularity. Having established a retort pouch foods business led by Kamameshi-no-moto (ingredients and seasoning mix for Japanese-style pilaf), Domoto Foods is now expanding the commercial side-dish market, making the most of its plant in Thailand. Also, we developed "Pakkuririn" of "peeled sweet-boiled chestnut" in November 1997, and "Omoiyari Domotobin ", a soft food for the healthy elderly, in March 2011, which are smoothly expanding their sales areas.

Founded in 1919, our company thankfully marked the 93th anniversary this year. One of our management creeds is “Good for all the three parties” (which means good for the seller, the buyer, and the community), and the cornerstone of our human resources development is “To make good personnel is to make good products”. Under the motto “Put the customer first, and deliver foods full of flavor”, we studied ham and sausage traditional production in Germany, and were awarded the Gold Medal in the German Agricultural Society (DLG) International Food Quality Competition for seven years in succession from 2005 onward. We hold sausage making classes to contribute the community through dietary education and food culture promotion as well as to increase the “Fukutome” fan. We wish happiness stays in our only one Earth forever, and try to become a beloved and trustworthy company.

For 90 years, Heiando Umetsubo has been providing delicious confectionery that calms the spirit, inspired by the beauty of the natural environment around Hiroshima. The taste of Umetsubo is created through our specially selected ingredients and meticulous production methods that result from our single-minded approach to confectionery making.

We produce kamaboko (boiled fish paste formed into cakes) for commercial use, as well as a traditional gift for wedding guests, etc. All our commercial-use kamaboko comes pre-sliced and vacuum sealed. We check our products everyday by our own laboratory. We accepted the award from the minister of Health, Labour and Welfare as a good facility in food hygiene in 2003, and marked the 100th anniversary of establishment in 2007. We give the highest priority to our customers’ safety, and work each day to ensure that our products are safe and delicious.

We manufacture and deliver our noodles the same day. In the soup field, the soup bags (similar to tea bag) and larmen soups developed by our excellent R&D group enjoy a big following. We also have the largest company share in bazaars and events.

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.

For 80 years, we have been a manufacturer for kamaboko (boiled fish paste formed into cakes), keeping our long tradition of making Hiroshima Kusatsu Kamaboko. We strive to offer a safe, good quality product in accordance with the award we received in 1996 for sanitary facilities from the Japan Food Hygiene Association.

We have concentrated extracts of seafood (such as mussel, clam, scallop, and fish) with a focus on oyster extracts(hot-water extracted type and enzyme-decomposed type) and offer new tastes to make a variety of food delicious throughproduction of liquid seasonings (e.g. seafood extract, soup, and dipping or basting sauce). Our motto is to produceproducts that satisfy our customers, especially healthy tasty food. Although it is needless to say that we honestlyproduce products thinking about customers, we keep the same attitude until the products are delivered to customers.We have the largest market share in oyster extract related product in Japan.

Kawanaka Shouyu was established on present ground in 1897. Since then, traditional seasoning manufacturing method, handed down from ancient times in Japan, has been handed down over three generations. "The old men was eating good food ..." as the origin of the dish. We are not just mixing the taste which is already made, and think how the real sense of security ties to delicious taste. Our products were born in the nature of Setouchi and have been cultivated by traditional techniques. We hope you relish our products by all means. Moreover, we are not only upholding the tradition but also making efforts to development a new product. Adopting young sensibilities to develop products. We think "The seasonings serve as a foil for the dish but we want them to be shining existence." Therefore, we are endeavoring every day to offer the products which the customer is satisfied. In addition, in recent years, we have prepared facilities that can develop and manufacture original products, and now we are also manufacturing and distributing products from small lot to meet the demand of customers.

Emphasizing both good taste and good health, we have constructed an integrated system for development, production, and sales of nori seaweed products. By expanding direct sales to the consumers (mail-order sales) under our Nori-sho Akinosato brand, we are strengthening our base as an independent and growing business.

Oysters and conger eels are caught in the bountiful Seto Inland Sea of Hiroshima.The characteristics of Hiroshima oysters are thier big and longish shell, meaty, clear black gill, and rich sweetness.Even among Hirishima oysters, "Jigozen oysters" are evaluated as oysters with more meaty and riche sweetness.In addition, it is known that they hardly become smaller when they are heated. you can enjoy large oysters.In Hiroshima, conger eels have been popular since old times.The reason is that clear streams containing nutrition of the lush fertile land in Hiroshima, the city of water, flow into the Seto Inland Sea, where is a great environment for conger eels to grow well as there are small fish under oyster rafts.They have been conveniently used as the ingredient for sushi and futomaki for formal occasions because conger eels here grow fast, and have the best taste with soft skin and meat. They are always in stores here, which has become a unique tradition of Hiroshima.

We manufacture and sell vacuum-packed foods and frozen foods processed with far-infrared ray heating or superheated steam heating.Naturally, we value our customers’ ease of mind and safety, and also aim to make appetizing foods that reflect the original flavors of the ingredients.We also make specialty products using fresh ingredients from the mountains and sea in the Hiroshima region. We accept small-lot orders.

Better taste and healthier life through food processing. Specialize in producing various items in small-lots, from the product development stage through to marketing.

We are one of the top manufactures of FURIKAKE (traditional Japanese seasoning) and also known for our retort pouch food and mixed rice seasoning.Our motto is “Selling high quality products the right way” which has been the philosophy or making sure we purchase high standard raw materials to ensure the best quality for our customers/consumers.Our facilities in HIROSHIMA prefecture (where we started) has been well known for our high quality products, and production of dry goods as well as RED SHISO farming for “YUKARI” ®,and with the expansion of our sales, we currently have an additional factory in KOCHI prefecture for the “SUJIAONORI” (seaweed/green laver) cultivation to create efficient quality control as well as production.These two facilities are the key to providing our customers with high quality products and ensuring we provide our motto to each and every customer.

With eighty or more years in the hana-katsuo (dried bonito shavings) business in Hiroshima, we are the oldest store of this kind in Hiroshima. Traditional craftsmanship and skill, coupled with the latest machinery, provides our customers with the finest quality products. Currently, our focus is on products for business use.

Our company is processing and is selling marine products centering on dried baby sardines and whitebait. We offer safe and secure products by doing the packing wrapping with heating sterilization.We have been working on the business of the nursing food and the hospital diet since 2010 with frozen impregnation method.