Yoshimi Wasabi

Kewpie's mayonnaise and condiments developed through unique methods tailored to Japanese taste. Became national condiment highly popular in Asia, representing Japanese taste culture.

Mayonnaise and condiments from Kewpie, founded in 1925. Kewpie mayonnaise dominates domestic market, used in many households. Diverse products like dressings and soup bases support Japanese tables. Tradition of commitment to quality ingredients and methods continues.

A miso manufacturer originating from Nagano City, Nagano Prefecture, founded in 1854. Characterized by its deep flavor utilizing high-quality soybeans and salt from the Zenkoji Plain, it offers diverse varieties including awase miso, barley miso, and bean miso. Used in households and restaurants nationwide, it maintains Edo-period traditions while continuously developing products adapted to modern dietary preferences.

An established soy sauce maker originating from Nagoya City, Aichi Prefecture. Founded against the backdrop of Edo-period manufacturing techniques and Aichi's brewing culture, renowned for Hatcho miso. Characterized by its rich flavor and aroma, it is an essential condiment for Nagoya cuisine and regional dishes. While expanding nationwide, it serves as Aichi's representative soy sauce brand and contributes to the regional economy.

A soy sauce manufacturer with over 300 years of history, Kikkoman is the driving force behind transforming Japanese soy sauce into a global condiment. Sold in over 100 countries, it is one of the brands that has contributed most to the internationalization of Japanese cuisine.

A food manufacturer founded by Toichiro Nakashima in 1919. Introducing Japan's first mayonnaise in 1925, Kewpie has led Japanese mayo culture ever since. Made with egg yolks only for a rich, distinctive taste, it has surged in popularity overseas as 'Japanese mayonnaise.' The Kewpie doll logo is a beloved national icon in Japan.