Participating companies in this product category
Sekimotoya Inc
We are a Japanese manufacturer of "low calorie noodles".
Variation Co.,LtdWe plan and sell the products such as Japanese towel,Tableware, Accessories, Soup, Laver which are Japanese traditional Sumo wrestling in a motif.
Leave it to us about the Japanese processed food !!
We widely handle from products for retail to gifts.
Please inquire for the Japanese processed food in anything.
About Japanese processed foods
Seasoning:
Soy sauce is a condiment produced from a fermented paste of boiled soybeans, roasted grain, brine and Aspergillus oryzae or Aspergillus sojae molds. After fermentation, the paste is pressed, producing a liquid, which is the soy sauce, and a cake of soy and cereal residue, which is usually reused as animal feed. Most commonly, a grain, often roasted, is used together with the soybeans in the fermentation process. Soy sauce is a traditional ingredient in East and Southeast Asian cuisines, where it is used in cooking and as a condiment. It originated in China in the 2nd century BCE and spread throughout Asia. In recent times, it is used in Western cuisine and prepared foods.
Almost all varieties of soy sauce are salty, earthy, brownish liquids intended to season food while cooking or at the table, with exception of Indonesian sweet soy sauce. There are numerous variations of soy sauce being produced in China, Taiwan, Japan, Korea, Indonesia, Vietnam, Burma and other countries. Variations usually achieved as the result of different method and duration of fermentation, different on ratio of water, salt and fermented soy, different thickness or viscosity, as well as addition of other ingredients.
Miso:
Miso is a traditional Japanese seasoning produced by fermenting rice, barley, and/or soybeans with salt and the fungus kōjikin, the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (Miso soup), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. There is a wide variety of miso available. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. The traditional Chinese analogue of miso is known as dòujiàng.
Freeze-dried food: 
* Food and food ingredients containing water are rapidly frozen at -30 ℃ and then dried by sublimating water in a vacuum state created through depressurization. It is very convenient as it can be ready to eat just by adding hot water.
Major Freeze-dried food makers : AMANO Foods/ Glico
