Pursuing the authentic Japanese cuisine culture and the harmony of nature and people
“Preserve Nature for the Next Generation” YAMAKI GROUP
Pursuing the traditional manufacturing methods and techniques
Japan has four clear-cut seasons from the ancient times. The seasons are spring, summer (high temperature and humidity), autumn, and winter (low temperature and humidity). Taking advantage of these characteristic seasons, Japan has developed many unique fermented foods such as miso and soy sauce, the backbones of Japanese cuisine. In 2013, “Washoku” (Japanese cuisine) was registered as a UNESCO intangible cultural heritage. The Yamaki Group will always follow the natural and traditional methods to make our products, and work our best to hand down the beautiful nature and the wonderful culture of Japanese cuisine to future generations.
Reassuring, safe, natural, and healthy food from the soil to the table
Yamaki Group’s unchanging corporate philosophy is “preserve the nature and hand down to the next generation.” We will continue to produce and use Japan-grown, environment-consciously grown crops and vegetables that basically does not use pesticides, chemical fertilizers, or weed killers. Furthermore, the water we use in our products is well-known, soft natural spring water from the heights of a local mountain, called “Kamiizumi-sui (God Spring Water).” Our products are filled with natural rich flavor and energy from these local and exceptional ingredients.
Fulfilling true craftsmanship by the rich natural environment
Established in 1902, Yamaki Group inherits the traditional crafting methods for over 100 years. Our craftsmen’s spirit achieved a higher fulfillment when we moved our factory beside the rich natural environment surrounding “Kamiizumi-sui (God Spring Water).” Each of our products is a gift from our history, craftsmanship, and the exceptional ingredients and spring water from our mother land.