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Nakata Foods Co., Ltd.

Nakata Foods Co., Ltd.

ユウゲンガイシャナカタショクヒン
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有限会社中田食品
For more than 60 years, we have been striving to create products that take advantage of the original rich flavor of Tokachi soybeans. In wholesale sales, we will sell smoked tofu "Tofu-kun" series.
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T4460102002464

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About the brand

For more than 60 years, we have been striving to create products that take advantage of the original rich flavor of Tokachi soybeans. In wholesale sales, we will sell smoked tofu "Tofu-kun" series.
1
Combining craftsmanship inherited for over 60 years with the latest hygiene management, it achieves the rich flavor of Tokachi soybeans.
2
Acquired Hokkaido HACCP certification. The only company in Hokkaido that has obtained the original certification of Hokkaido Foods (Kiraripu) for tofu. Smoked tofu is registered in the Hokkaido Food Registration System.
3
The smoked tofu "Tofu-kun" series is a room temperature shelf product that can easily get soy protein with a mellow aroma and rich flavor.
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Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?

Why are we doing?

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Tofu making rooted in the rich land of Tokachi, Hokkaido
Since our founding in 1958, we at Nakata Foods have continued to support the local dining table in Obihiro City, Hokkaido. In 1989, we started manufacturing tofu and fried tofu in earnest, and for more than 30 years since then, we have been striving to create products that take advantage of the rich flavor of local Tokachi soybeans.
The reason why we are particular about making tofu is because we want many people to experience the blessings of the special land of Tokachi. Tokachi's climate, with a large temperature difference between day and night, grows soybeans with a stronger sweetness and a firm taste than other regions. Our mission is to maximize the charm of soybeans grown in this blessed environment and continue to make tofu that will surprise you with its richness as soon as you eat it.
Although we sometimes face difficulties such as poor harvests and soaring raw material prices due to cold summers, we are actively taking on the latest hygiene management methods and initiatives for a sustainable society while valuing the traditions that must be preserved under the philosophy of "making Tokachi delicious and far-reaching." We also hold tofu-making classes and collaborate with local high school students to convey the importance and fun of food. The accumulation of delicious, fun, and interesting experiences leads to valuing food, and I devote myself every day to believing that there is everyone's health beyond that.
　

What are we doing?

Techniques for pursuing the rich taste of Tokachi soybeans
The essence of our tofu making lies in the pursuit of richness. Our tofu, which is made from densely concentrated soy milk, uses luxurious Tokachi soybeans and has a smooth texture and the flavor of the soybeans is firmly conveyed the moment you put it in your mouth.
In order to make the most of the flavor of soybeans, the delicate taste and texture of freshly made are preserved. In addition, in the production of kinu tofu, the high-temperature soy milk is thoroughly cooled, blended well with the nigari, and then heated and coagulated again, achieving a smooth texture while retaining the firm taste and texture of the soybeans.
　
　
We are also thoroughly committed to safety. The Tofu manufacturing industry in Hokkaido was one of the first to obtain Hokkaido HACCP certification in 2015, and we are working hard to manage hygiene so that customers can eat with peace of mind. In addition, four items, "Tokachi Masterpiece Momen", "Tokachi Masterpiece Kinu", "Tokachi Masterpiece Kinu", "Tokachi Masterpiece Collection", and "Tokachi Masterpiece Earth Scent", have obtained Hokkaido Foods' original certification (commonly known as Kiraripu). Two smoked products of Tofu are also registered in the Hokkaido Food Registration System, and as the only company in Hokkaido, they meet high quality standards.
We are also focusing on the realization of a sustainable society, such as initiatives for the SDGs and the regional circulation of resources. We will continue to be a company that continues to convey the joy of food through carefully tofu production.

Commitment to the product

Techniques for pursuing the rich taste of Tokachi soybeans
The essence of our tofu making lies in the pursuit of richness. Our tofu, which is made from densely concentrated soy milk, uses luxurious Tokachi soybeans and has a smooth texture and the flavor of the soybeans is firmly conveyed the moment you put it in your mouth.
In order to make the most of the flavor of soybeans, the delicate taste and texture of freshly made are preserved. In addition, in the production of kinu tofu, the high-temperature soy milk is thoroughly cooled, blended well with the nigari, and then heated and coagulated again, achieving a smooth texture while retaining the firm taste and texture of the soybeans.
　
We are also thoroughly committed to safety. The Tofu manufacturing industry in Hokkaido was one of the first to obtain Hokkaido HACCP certification in 2015, and we are working hard to manage hygiene so that customers can eat with peace of mind. In addition, four items, "Tokachi Masterpiece Momen", "Tokachi Masterpiece Kinu", "Tokachi Masterpiece Kinu", "Tokachi Masterpiece Collection", and "Tokachi Masterpiece Earth Scent", have obtained Hokkaido Foods' original certification (commonly known as Kiraripu). Two smoked products of Tofu are also registered in the Hokkaido Food Registration System, and as the only company in Hokkaido, they meet high quality standards.
We are also focusing on the realization of a sustainable society, such as initiatives for the SDGs and the regional circulation of resources. We will continue to be a company that continues to convey the joy of food through carefully tofu production.

Who are supporting us?

Rooted in the community and sharing the joy of food
Our products are loved on the tables of Hokkaido, including the local Tokachi. In particular, it has received high support from those who seek the taste of real soybeans, those who are health-conscious, and those who are particular about food safety.
We also value connections with local restaurants and retailers, and many stores use our tofu products. In addition, through the holding of tofu-making classes, food education activities are developed to a wide range of people, from elementary school students to high school students and the general public. They share the excitement that "freshly made tofu is very delicious" and continue their activities to convey the importance of food.
In recent years, we have also been promoting initiatives to reduce food loss, such as developing recipes using okara, and have received sympathy from environmentally conscious customers.
Many comments have been received praising the individuality and quality of the product, such as "You can feel the taste of Tokachi soybeans well", "I was surprised by the richness that is different from other tofu", and "Tofu-kun is the best snack for sake". We would like to continue to expand the richness of tofu culture together with the local community.
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