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Kawanaka Shoyu Co., Ltd.


Keiso KAWANAKA (Mr.)
Year established
24,600,000 yen
780,000,000 yen
Postal (zip) code
Company address
5006 Oaza-tomo, Numata-cho, Asaminami-ku, Hiroshima-shi
Company PR
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.

Added bonito and kelp soup into brewed concentrated taste soy sauce, low-salt and mild taste soy sauce.

A soy sauce of the smoke flavor using the chip of cherry blossoms. The snack on one rank is easy when the soy sauce is sprinkled on the cheese and slices of raw fish.

Major Products
Superior-quality natural soy sauce
Soy sauce for noodles
Soy sauce for soups
Root-kelp soy sauce with root-kelp dashi (soup stock)
Sudachi-vinegar soy sauce
Major Customers
Ryoshoku Co., Ltd.
Meijiya Co., Ltd.
Domoto Foods Co., Ltd.
Hirokon Foods Co., Ltd.
Suzuki Co., Ltd.
Major Facilities/Equipment
Automatic filling plant 1
 200 to 1800 ml; 1200 bottles/hour
Clean room 1
 High-performance filter, USA standard class 10,000
Plate heater 1
Bioreactor plant 1
 Liquefaction, saccharification, etc.; functional sugar manufacture
Dried bonito shaving machine 2
 Carbide tools
Technology Employed
Food manufacturing industry
Liquefaction/saccharification of starch via use of enzymes.
Food manufacturing industry
Aseptic packaging of low-salt seasonings.
Primary Area of Technical Expertise

Techniques for extracting dashi (soup stock) from natural ingredients (bonito shavings, kelp, shiitake mushrooms). Development of good-tasting, additive-free seasonings having low salt and sugar. Techniques for aseptic filling/packaging of such products.

Future Business Challenges
Development of functional seasonings for the 21st century while devoting ourselves to production of excellent soy sauce.
Purchasing materials from an international perspective, and proficiently processing such materials to make products with added value.
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