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FUNDODAI · SEASONING BUSINESS
Fundodai's
Seasoning Business
Honoring Tradition. Creating New Value.
Brewing expertise since 1869, combined with modern innovation. From traditional seasonings to new products, we deliver quality you can trust.
1869
Soy Sauce & Miso
Retail, Distribution & Global Markets
Founded in Kumamoto
We still produce traditionally pressed raw soy sauce.
Bringing our flavors to tables in Japan and beyond.
01
BUSINESS OVERVIEW
Traditional Expertise. New Possibilities.
Our core business is producing soy sauce, miso, and processed seasonings. Through wholesalers, distributors, and retailers, we bring our products to households across Japan.
We combine traditional fermentation, skilled craftsmanship, modern production, quality control, and R&D to deliver reliable products from Kumamoto, Kyushu.
Consistent Quality
Retail & Distribution Solutions
Product Planning & Development
THREE CATEGORIES
Three Categories, Rooted in Fermentation.
Our production focuses on soy sauce, miso, and processed seasonings to meet today's changing needs.
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02
OUR STRENGTHS
Preserving Tradition. Embracing Innovation.
Over 150 years of brewing expertise meets modern technology. Discover the strengths behind our products.
150+
01
Living Fermentation Cultures
Using microbial cultures passed down since 1869, we ferment and mature our moromi mash for six months.
02
Made from Freshly Pressed Soy Sauce
We blend rich, freshly pressed soy sauce to create our distinctive flavor.
03
Tradition Inspires Innovation
From Clear Soy Sauce to new seasonings, we adapt our fermentation expertise to modern cooking.
YEARS OF FERMENTATION
03 SOY SAUCE
MAKING SOY SAUCE
Time Creates Depth of Flavor.
Our moromi mash, made from koji and saltwater, ferments and matures for six months. Freshly pressed soy sauce forms the foundation of our traditional Kyushu flavors.
01
Soy Sauce Production
02
Fermentation & Aging
03
Pressing & Finishing
MAKING MISO
Two-Stage Koji, Mellow Sweetness.
Our two-stage koji process adds koji twice during miso production, creating natural sweetness and a mellow flavor. This technique is used in our Koji no Itadaki miso.
Technology Meets Human Expertise.
04 MISO
05 NEW SEASONINGS
FROM TRADITION TO INNOVATION
Fermentation Inspires New Flavors.
Clear Soy Sauce adds rich umami without changing a dish's color. From ponzu to sauces and dressings, we use traditional expertise to create new possibilities for cooking and retail.
Consumer Products
New Choices for Everyday Cooking
Foodservice Products
Supporting Menu Development
Retail & Distribution
Meeting Market & Retail Needs
Product Development
Turning Ideas into Products
06
QUALITY & DEVELOPMENT
Quality Behind Every Flavor.
Preserving tradition means continuously improving quality. Through hygienic production, rigorous testing, fermentation research, and product development, we deliver safe, reliable seasonings.
品質管理
発酵技術研究所
商品開発
RECOGNITION
Recognition Inspires Innovation.
Awards are not our final goal. We use every recognition to inspire better products.