As mustard manufacture in Japan, we are first company to use contracted mustard seed and to keep production records for traceability from low material. As well as, we inspect manufacturing process and end products to provide high quality products.

　Our employees go through many sanitary sections to enter our production lines. They enter air room, use clean rollers, and wash hands to avoid contamination or not to introduce foreign substance to production lines. We properly sterilize parts and tools in production lines with ethanol to eliminate bacteria.

　In order to promote sanitary inspection systems, we respect food regulation and our company policy with following international standard, ISO9001, for Aichi plant and Tokyo branch and with following FSSC22000 for Gifu plant. We constantly educate our employees to set a direction for high standard of sanitation programs. In April 2007, at Gifu prefecture we built a plant of wet mustard with HACCP standard that has a state of art facilities to focus on quality control and sanitation systems.

Since our founding in 1875, we have committed to quality of products and have grown with our customers together. Mustard is said a flesh food with sensitive scent and flavor. By using traditional method and mixing mustard with special vinegar, we create delicate aroma and flavor for adding wonderful taste to all cuisines. In addition, based on our technology to develop mustard products, we provide mustard sauces, mustard seasoning, and a variety of mustard products that you can add extra flavor to your table.

　From spice to condiments, our challenge is to develop possibility of mustard for new products, not as spice for meat, but also for vegetable, that add plentiful flavor to all foods.