Manufacturer Information
・日本語
宝来屋本店は柳沼雄太郎によって1906年に創業しました。現在は4代目の柳沼広人が家業を引き継ぎ代表取締役として伝統的な発酵文化を発信しております。
伝統の発酵技術を生かし未来の健康と長寿につながる豊かな食文化を創造することを事業理念とし、100年以上にわたり伝承されている糀製法によって、品質の高い味噌、あま酒、醤油こうじ、三五八漬けの素を製造しています。糀は日本の調味料や日本酒をつくるのにかかせない要になります。糀の持つ素晴らしい力を国内だけではなく、海外への普及にも努めております。その一例として、ユダヤ教の食事規定であるコーシャ認証を取得し、日本食への関心が高い海外への輸出を展開しています。現在アメリカ、フランス、イスラエル、香港に輸出しており、今後も販路を拡大に尽力していきます。
・EN
Horaiya Honten was established in 1906 by Yutaro Yaginuma and has continued for 4 generations with current President Hirohito Yaginuma. For over 100 years, we have been producing Koji, which is rice surrounded by koji mold. Koji is the first essential step in traditional Japanese fermented food culture and is the key to all of our products. Our high-quality miso, amazake and soy sauce koji cannot be made without our Koji. Our mission is to continue implementing our traditional Koji production process to provide high quality products and to contribute to the health and fulfillment of society. We wish to spread the benefits of Koji and are strengthening our foreign business to reach those who are abroad. We currently export our products to countries including USA, France, Israel, and Hong Kong. To further expand, we would like to develop channels to South-East Asia, UAE and Europe. We have JFS-B certification, which implements HACCP food safety system endorsed by Codex. We are also Kosher certified. While treasuring traditional Koji culture, we hope to create new Koji experiences to express the beauty of Koji.
宝来屋本店は柳沼雄太郎によって1906年に創業しました。現在は4代目の柳沼広人が家業を引き継ぎ代表取締役として伝統的な発酵文化を発信しております。
伝統の発酵技術を生かし未来の健康と長寿につながる豊かな食文化を創造することを事業理念とし、100年以上にわたり伝承されている糀製法によって、品質の高い味噌、あま酒、醤油こうじ、三五八漬けの素を製造しています。糀は日本の調味料や日本酒をつくるのにかかせない要になります。糀の持つ素晴らしい力を国内だけではなく、海外への普及にも努めております。その一例として、ユダヤ教の食事規定であるコーシャ認証を取得し、日本食への関心が高い海外への輸出を展開しています。現在アメリカ、フランス、イスラエル、香港に輸出しており、今後も販路を拡大に尽力していきます。
・EN
Horaiya Honten was established in 1906 by Yutaro Yaginuma and has continued for 4 generations with current President Hirohito Yaginuma. For over 100 years, we have been producing Koji, which is rice surrounded by koji mold. Koji is the first essential step in traditional Japanese fermented food culture and is the key to all of our products. Our high-quality miso, amazake and soy sauce koji cannot be made without our Koji. Our mission is to continue implementing our traditional Koji production process to provide high quality products and to contribute to the health and fulfillment of society. We wish to spread the benefits of Koji and are strengthening our foreign business to reach those who are abroad. We currently export our products to countries including USA, France, Israel, and Hong Kong. To further expand, we would like to develop channels to South-East Asia, UAE and Europe. We have JFS-B certification, which implements HACCP food safety system endorsed by Codex. We are also Kosher certified. While treasuring traditional Koji culture, we hope to create new Koji experiences to express the beauty of Koji.
