Mitsukan Vinegar

A major vinegar manufacturer originating from Handa City, Aichi Prefecture, founded in 1804. Inheriting Edo-period brewing techniques while modernizing operations, it offers diverse products including sushi vinegar, grain vinegar, and apple vinegar. Established as an essential condiment maker in Japanese households, its products range from household to commercial use and are distributed throughout Asia with high international recognition.

Known for inventing the umami seasoning 'AJI-NO-MOTO,' Ajinomoto played a pivotal role in establishing umami in global food culture. With amino acid technology at its core, the company operates globally across seasonings, frozen foods, and pharmaceutical ingredients.

L-glutamate sodium seasoning manufactured by Ajinomoto. A product scientifically realizing Japan's culinary concept of 'umami'. Trusted by chefs worldwide, enhancing flavors in countless dishes. Embodies the umami concept Japan introduced to the world.

Ajinomoto's diverse seasonings using umami flavor scientifically. Applied worldwide in various cuisines, it demonstrates Japan's advancement in food chemistry as a company that 'scientizes taste.'

Soy sauce manufactured by Kikkoman, a representative company exporting Japan's traditional seasonings globally. Known for high quality and distinctive flavor, essential in sushi, tempura, and Japanese cuisine generally. Plays a crucial role supporting internationalized Japanese food culture.

Amino acid seasoning manufactured by Ajinomoto. Production began in 1908 as the world's first umami seasoning. Expanded from Japanese dinner tables to world tables, now sold in over 100 countries. Represents Japanese food technology and cooking culture, leading global expansion.