Sustainability
Yamaki has been working on corporate activities with our mission to value the natural taste and flavors, to contribute to Japanese food culture ().
We believe it is our social responsibility to protect the oceans and ecosystems that nourish the natural taste and flavors, to handover them for the future generations, and to make sustainable efforts for the richness of the ocean.
We have taken various measures to protect the environment, such as controlling the environmental-load substances discharged from our plants, and complying with the Act on the Promotion of Sorted Collection and Recycling of Containers and Packaging of Japan.
Furthermore, in order to promote our efforts to protect the environment more proactively, Yamaki has acquired ISO14001 certification.
While all of us are united in working to conserve energy and resource consumptions, to reduce wastes, and to recycle materials, we have a policy to promote activities to raise environmental consciousness as the leading company in the kezuribushi (dried fish flakes and their mixture) industry.
Yamaki GROUP
Occupational Safety and
Health Policy
Based on our starting point, respect for humanity, we will make occupational safety one of the most important foundations of our corporate activities.
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We will act based on the mindset that “safety takes priority over all else”.
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Under the leadership of top management, together with each and every worker, we will foster a sound safety culture.
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We will comply with relevant laws and regulations as well as company rules.
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Based on the concept of an occupational safety and health management system, we will spotlight and take measures against hazardous and harmful factors in the workplace. Where necessary, we will invest management resources and promote the planning of a safe and comfortable workplace with zero hazards from zero disasters.
MSC CoC
Certification
Acquisition
Yamaki Co., Ltd. founded Yours Maldivian Addu Katsuobushi PVT.LTD (YMAK) in the Republic of Maldives. With the aim of realizing both production of high value-added (boiled and dried-smoked skipjack tuna) flakes and contributing to the sustainable procurement of raw materials for seafood products in line with the United Nations’ Sustainable Development Goals (SDGs), we acquired MSC CoC certification for our entire supply chain originating from YMAK, which produces Katsuobushi, to our head office plant in Ehime prefecture, which produces the final products.
MSC certification/MSC CoC certification
MSC stands for Marine Stewardship Council, which is an international NPO established in 1997 for the purpose of promoting sustainable fisheries. MSC certifications are called ecolabels for seafood products. There are two types of certifications: MSC fishery certification and MSC CoC (Chain of Custody) certification. The MSC fishery certification confirms a fishery is conducted sustainably and managed appropriately while MSC CoC certification assures that MSC fishery-certified seafood is used, distributed, and processed without inclusion of seafood caught by a non-certified fishery.
Establishment of MSC-certified system for the entire supply chain
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(1) MSC CoC Certification Acquisition by YMAK
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The Republic of Maldives restricts the skipjack tuna fishery to single-hook fishing only. In August of 2018, YMAK acquired MSC CoC certification in the production of Katsuobushi because it only uses skipjack tuna procured in the sustainable way. We aim to support the sustainable procurement of raw materials for seafood products according to the SDGs.
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(2) MSC CoC Certification Acquisition by Yamaki and Establishment of an the entire supply chain Certified by MSC Certification
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The number of MSC fishery certifications in the skipjack tuna fishery industry is extremely limited compared to those in the fishery distribution and processing industry.
Since our whole production and distribution system using skipjack tuna, whose procurement is certified as sustainable, was acknowledged, we acquired MSC fishery certification (*1) and MSC CoC certification (*2) for our entire supply chain from YMAK in Maldives to Yamaki head office plant.
Yamaki produce the MSC-certified products, such as (thinly shaved flakes of Katsuobushi), (Katsuobushi flakes in small packs), dashinomoto (flavor seasoning), Dashi packs, seasoned shavings of Katsuobushi (smoke-dried fish) flakes, (liquid concentrated Japanese noodle soup base), and liquid seasonings.
※1 MSC fishery certification: Certification for the fishery properly managed and sustainable.
※2 MSC CoC (Chain of Custody) certification: Certification for the distribution and processing system without contamination of seafood caught by a non-certified fishery.
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Yamaki established a thorough MSC certification system with ‘the fishery certification in Maldives (skipjack tuna)’ and ‘MSC CoC certification for the entire supply chain from YMAK to Yamaki plants’.
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(3) “Physical Health”, “Global Environmental Health”, and “Mental Health”!
Sustainable use of the fishery resources!
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Yamaki have set our ‘creating shared values’ (CSV) to pursue the 3 targets, “Physical Health”, “Global Environmental Health”, and “Mental Health”.
As one of the measures for “Global Environmental Health”, we have established ‘the sustainable procurement of fishery resources’ as the foundation of our management strategy.
We believe it is our social responsibility to protect the oceans, to handover it for the future generations, and to make sustainable efforts for the richness of the ocean.
We are not only seeking fishery ingredients from all over the oceans, but also protecting the oceans, spreading the culture of Katsuobushi and Dashi, the traditional Japanese food culture, and delivering the deliciousness to people around the world, they are what we are thinking about now and future.
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Washoku
Japanese dish and/or Japanese traditional food culture that values the taste of the ingredients and the sesonarity, registered as a UNESCO Intangible Cultural Heritage in 2013.
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.
hana-katsuo
Hana means flower in Japanese. Thinly shaved flakes of Katsuobushi looks like a flower’s petal so it’s called Hana-Katsuo. This is used both for dashi and as a topping on many Japanese foods.
Dashi
Japanese broth made by soaking Katsuobushi flakes and/or dried brown algae (kelp) in water, or by boiling them, that contain extracted umami, flavors, and nutrition.
It is indispensable for cooking Japanese dish.
hana-katsuo (thinly shaved flakes of Katsuobushi)
Hana means flower in Japanese,
Because thinly shaved flakes of Katsuobushi looks like flower.
Used both for dashi and topping on the dish.
katsuo packs
These small packets are good for one time usage and are mainly used for topping on Japanese foods.
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.
dashinomoto (flavor seasoning)
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