Washoku (Japanese cuisine) was registered with UNESCO’s Intangible Cultural Heritage as a Japanese traditional food culture in 2013. It continues to attract worldwide attention as a healthy food style.
Dashi is indispensable for Washoku.
Dashi is a fundamental part in Japanese cooking. It gently enhances umami, taste and flavor of the ingredients.
We use carefully selected high-quality ingredients that pair well with our soy sauce. All are sourced from trusted providers.
KAMADA SOY SAUCE Inc. has obtained ISO 9001 certification to ensure quality improvement and increased customer satisfaction. In addition, we have HACCP certification, audited by Japan Fisheries Association, for our Honmachi and Minato Factories to continue ensuring product safety.
The ingredients and products are inspected daily to make sure no radioactive substances are present. Only those that meet the strict standards will be shipped.
We will continue to work together to ensure high-quality products, safety, security and a reliable supply.
* For more details, please see the “Safety and Security Initiatives” below.
The first paper carton, developed in 1987, are now very popular. When the glass and PET bottles were still the mainstream, paper cartons spread nationwide as an epoch-making product.
Five years later, we developed the food industry’s very first paper carton with a spout cap.
We continued its development by adding a 200ml paper carton with a new spout cap and a 500ml with a one-touch spout cap to our product line.
Our paper cartons that reduce environmental load from transport to disposal are highly valued around the world.
KAMADA SOY SAUCE Inc. has obtained ISO 9001 certification to ensure quality improvement and increased customer satisfaction. This is an international quality management standard that covers all processes from design/development to manufacturing/sales.
Date of certification: March 1, 2002
Certification body: Japan Quality Assurance Organization (JQA)
Certified business establishments: Honmachi Factory and Minato Factory
KAMADA SOY SAUCE Inc. has obtained HACCP certification, audited by a third-party organization. This ensures continued product safety.
Date of certification: Honmachi Factory March 11, 2019
Minato Factory February 7, 2008
Certification body: Japan Food Certification Organization (JFCO)
KAMADA SOY SAUCE Inc. has been conducting the voluntary radioactivity testing since March 21, 2012.
The voluntary testing is conducted by an internal qualified examiner. The device used for testing “NaI(Tl) scintillation spectrometer” meets the standards indicated in “Method for Testing Radioactive Caesium in Food”, as prescribed by the Japanese Ministry of Health, Labour and Welfare (MHLW).
We set our permissible level as one-fiftieth of the standard value established by the MHLW for general foods. We conduct inspections for every production lot from ingredients to the final products.
No such radiation has been detected in final products since inspections began.
