At Sanrizuka Bussan, we are working to make foods that make the most of the natural flavors of the ingredients based on the basic philosophy of "no additives and no pesticides".
The hallmark of our product manufacturing lies in our commitment to thorough raw materials. We use pesticide-free vegetables and fruits that are carefully grown by contract farmers, and no chemical additives are added.
We don't compromise on the manufacturing process. The pickling of rakkyo uses a low-salt lactic acid fermentation method, which takes time to bring out the flavor. The miso is made with soybeans and rice koji from Chiba Prefecture, and is carefully aged in small quantities using the traditional manufacturing method.
In addition, we insist on limited production. Instead of mass production, only the best raw materials at the time are used and only the necessary amount is produced. This will make it possible to create products that prioritize quality.
Environmental consideration is also essential. Pesticide-free cultivation leads to the conservation of soil and water quality, and also contributes to the protection of local ecosystems. Sanrizuka Bussan continues to pursue sustainable food in harmony with people and nature.