About Yamae Shokuhin
We have been rooted in the local community for over 150 years and continue to create products that delight our customers.
Our company was founded in 1871 by Enatsu Iwakichii in Miyakonojo City, Miyazaki Prefecture, an area surrounded by abundant water and nature, and the Kirishima mountain range.
Yamae soy sauce and miso are fermented and brewed using high quality water nurtured by the rich nature of the Kirishima mountain range.
We have a history of developing seasonings for over 40 years. We pursue the deliciousness of food, and with a motto of safety and security, we are committed to quality and work with our in-house development department to develop OEM products that meet the needs of our customers, such as sauces for commercial products and processed goods.
President’s Message
On the occasion of our 150th anniversary, we adopted the slogan “Continuing to change for a constant tomorrow.” True to this slogan, the Yamae Food Group continues to challenge and evolve. The greatest mission of a manager is to keep the company running, and the reason we have remained essential to our customers for over 150 years is because the founder’s thoughts are at the root of it.
The words “I live because my life has been given to me. Always be grateful and live a simple life and contribute to the world,” which embody the spirit of the founder, are filled with an altruistic spirit that cares for others. We will strive to develop our business while cherishing that spirit.
In October 2024, we completed a blending and filtration plant as a new initiative to connect our business to the next generation, and further strengthened our production system. As a result, we will be able to deliver higher quality products with consistency, and this has further strengthened our customers’ trust in us.
We are also focusing on developing human resources who will shape the future through continuous recruitment of new graduates. We are also actively working to strengthen exports and aim to spread Japanese food culture to the world. Furthermore, we hope to be a company that values our connections with the local community through participation in local festivals and events, and that can grow together with them.
We will continue to share our values and products from here in Miyakonojo to the whole country and the world, so we ask for your continued guidance and support.
President and CEO: Enatsu Hiroto
Awards & Certifications
Yamae Foods places food safety first and foremost, and is committed to obtaining international certifications that attest to its safety and security. We have received various awards for our sincere manufacturing and contribution to regional revitalization, and in May 2025, we acquired the international food safety certification FSSC 22000. Acquisition of certification, which proves that we manufacture safe and secure products, is an important initiative that will lead to the trust of our customers and business partners. All employees have reviewed the workplace environment and hygiene management, and a new preparation and filtration plant will be in operation in 2024. As a result of these efforts, we have achieved a major accomplishment in obtaining certification for all of our plants. We will continue to pursue higher quality and safety using this certification as a starting point.
April 2003 ISO9001:2000 & HACCP simultaneous certification
June 2009 ISO22000:2005 certification
May 2025 FSSC22000 certification
Translated with DeepL.com (free version)
Environmental Initiatives
Yamae Foods is promoting environmentally friendly initiatives in its manufacturing processes. The plant’s main energy source has been converted from heavy oil to natural gas to reduce CO₂ emissions. Newly installed soy sauce filtration equipment has stabilized quality, improved energy efficiency, and reduced sewage.
We also reuse soy sauce by-products as feed for local livestock and work to reduce food loss through extended shelf life and food donations. We are promoting contributions to a sustainable society from a global perspective.
Yamae’s
Miso & SoySauce
The characteristic of our soy sauce is its distinctive sweetness.
Soy sauce can be perfectly used as marinades for a variety of dishes including for example chicken and tofu. Try grilling your steak with a combination of soy sauce with olive oil, garlic cloves and lemon juice.
Miso is a condiment made of soy beans that is indispensable from Japanese kitchen. It is made from boiled and mashed soybeans mixed with wheat, salt and koji. Koji is a ingredient that supports the fermentation process of soy beans together with wheat. The mixture is left until it ripens. This can take from several months to three years, but the mixture generally ripens in six months to a year.
Use it to season your dishes.
Exported Foods
*Products that can be exported vary depending on the country
