Yamaki with Graphics
1. 100-year history
More than
100 years
Since 1917 marks
Yamaki’s
100th
anniversary since
establishment
Growth into a food
boasting the top share in
the
smoke-dried fish shavings industry.
（*From SCI data purchase amounts for April 2022 - March 2023）
2. Corporate recognition in Japan
95%
(Based on a Yamaki brand survey 2021 conducted in Japan by Dentsu inc.)
3. Mind share in Japan
No.1
No.1 mind share in (liquid concentrated Japanese noodle soup base), shiradashi, (boiled and dried-smoked skipjack tuna) flakes
(Based on a Yamaki brand survey 2021 conducted in Japan by Dentsu inc.)
4. Number of employees
677
(*As of April 2024)
5. Number of sites
in Japan and overseas
More than 30
(*As of April 2020)
Yamaki’s Flagship
Products
-
"Men Tsuyu"
-
"Kappo
Shiradashi" -
"Tokuichiban
Hana-katsuo" -
"Hyoujuku"
-
"Shinsen Ichiban"
-
"Katsuo-Pack
Mild"
For customer satisfaction
and safety
Yamaki consider securing food safety and trustworthy are our minimum responsibility as a food manufacturer.
To this end, we have built the ISO9001-based management system.
Under this protocol, everyone at Yamaki provides safe, the highest quality products and services in all our business operations, from research and development to production, distribution, sales, and service.
We also work tirelessly to increase customer satisfaction.
In addition, the acquisition of the FSSC22000 (*1) international food safety standard by five Yamaki and Group company plants (*2) in Japan illustrates our efforts to establish an advanced manufacturing system.
Our products must not only be safe and trustworthy, but also be the highest quality.
Additionally, since the flavors of Katsuobushi (boiled and dried-smoked skipjack tuna) flakes and Dashi are extremely delicate, Yamaki staff use all five senses to check those qualities in the final stage of our manufacturing process.
Yamaki will continue to manufacture superior products by incorporating cutting-edge technologies into our valued traditional techniques, and will continue to be a company trusted by society.
*1 FSSC22000
Based on the food safety management standard ISO22000, FSSC22000 is a combination of ISO/TS22002-1 sanitary control requirements and FSSC additional requirements. FSSC22000 secures a high level of food safety as a unified international standard of food plant inspection approved by the Global Food Safety Initiative (GFSI).
*2 FSSC22000 certified plants
● Headquarter Factory, Ehime Business Site: 1698-6 Kominato, Iyo-shi, Ehime, Japan
● No.2 Factory, Ehime Business Site: 262-1 Aza-Myoujyouda, Shimo-mitani, Iyo-shi, Ehime, Japan
● Gunma Business Site: 4000 Tsukiyono, Minakami-cho, Tone-gun, Gunma, Japan
● Yamaki Sangyo Co., Ltd.: 1966 Aza-Kitanishihara, Shimoagawa, Iyo-shi, Ehime, Japan
● Yamaki Foods Co., Ltd.: 235 Oaza Daima, Masaki-cho, Iyo-gun, Ehime, Japan
men tsuyu
This liquid seasoning is mixed with sugar, mirin, salt and other seasonings in soy sauce. It is typically diluted with water to taste and used as a soup base for noodles.
This is one of the Yamaki's distinctive products that is characterized by a mellow aroma and the strong umami of Katsuobushi.
Katsuobushi
Katsuobushi is boiled and dried-smoked skipjack tuna, classified either arabushi or karebushi according to the production process. One of traditional Japanese foods that can be stored for a long time.
Sometimes it means katsuobushi flakes.
