A beautiful castle town known as Tajima's Little Kyoto, Izushi, Hyogo Prefecture. Nestled in this land surrounded by green mountains, our factory continues to carefully preserve the traditional manufacturing method of "steaming" as it did half a century ago.
A deep commitment to time-honored craftsmanship
Brown rice delivered from the production area is carefully polished and washed in our own factory. We spare no effort and ensure that we understand the origin, producer, and grade of the rice to fulfill our responsibility for quality. The washed rice is soaked in water for 6~8 hours depending on the season, and then steamed softly with steam at 100 degrees Celsius by stacking the rice one by one.
Craftsmanship with a variety of kettles
We make full use of a variety of kettles, such as high-frequency kilns, repeating kilns, flat roasting machines, and automatic fryers, and select the manufacturing method that best suits the characteristics of each product. It is slowly dried for 2~5 days for crispy and chewy rice cakes, and it takes a lot of time and effort to bake them.
By completing all processes in-house, from seasoning to packaging, we can create a variety of flavors, from soy sauce and salt flavors to mayonnaise, wasabi, and matcha. We promise that we will provide detailed responses that are only possible because of the delicate handiwork of craftsmen.