Our sake brewing is "uncompromising craftsmanship. We use carefully selected brown rice for brewing sake and high-quality underground water from the Mikane Mountains as the main raw materials, and apply our unique know-how to all processes from rice polishing to mash, storage, and bottling. We carefully control the quality of each step of the process in our pursuit of authentic sake flavor.

当社の酒造りは“非妥協の職人魂”――。酒専用に厳選された醸造用玄米、三ヶ根山麓の良質な伏流水を主原料に精米からもろみ、貯蔵、さらにはびん詰めに至る全工程に独自のノウハウを投入。工程ごとに丹念に品質を管理しながら、本物のうまさをとことん追求しています。

The brand "Senpyo" was founded in the late Edo period (1603-1868), and its name derives from the fact that the horse mark of Toyotomi Hideyoshi, a local hero who united Japan during the Warring States period, was a Sennari Byotan (a cluster of gourds). It has a history of more than 180 years, and even today, part of the sake brewery is the building at the time of its founding. The brewery has all the right conditions for sake brewing: rich, high-quality underground water from the clear streams of the three Kiso Rivers (Kiso, Nagara, and Ibi), high-quality rice harvested in the Nobi Plain, and the "Ibukioroshi" wind blowing down from the mountains in the winter, which cools the brewery down to a comfortable temperature.

創業江戸時代末期「千瓢」というブランドは、戦国時代に日 本統一を果たした郷土の英雄「豊臣秀吉」の馬印が千成瓢箪 だったことに由来します。180年あまりの歴史があり、 現在でも酒蔵の一部は、創業当時の建物です。木曽、長良、 揖斐の木曽三川の清流からの豊かで良質な伏流水、濃尾平野 で穫れる良質な原料米、そして冬には“伊吹おろし”と呼ばれ る山からの風が吹き降りるためによく冷えることなど、酒造 りに適した条件がそろっています。

From a small family-run tea farm to the world. We have been growing tea without using any pesticides for more than 40 years since planting in the mountains at an altitude of 650 meters in the Shimoyama district (former Shimoyama Village), Toyota City, Aichi Prefecture. We are committed to food safety and environmental protection. They were among the first in Japan to focus on food safety and environmental protection, and produced Japan's first organic powdered green tea. We are also actively engaged in exporting our products, which are highly acclaimed in many countries around the world. We have won top prizes in various contests every year and deliver high quality teas with evidence.

家族で営む小さな茶園から世界へ。愛知県豊田市下山地区(旧下山村)標高６５０ｍの山間部にて植え付けから４０年以上一度も農薬を使用せずに茶を育てています。食の安全性や環境保護にいち早く注目し日本初のオーガニック抹茶を実現。輸出にも積極的に取り組み世界各国で高い評価をいただいています。各種コンテストでも例年上位入賞をし、エビデンスある高品質茶をお届けします。2019年度日本農業賞大賞受賞。2008年内閣総理大臣賞受賞。

Ocha-no-Nagaya grows, produces, and sells Kira tea at its own garden in Kira-cho, Nishio City. We use a cultivation method that does not apply pesticides to the sprouts, and sell safe and secure tea at reasonable prices.

「お茶のながや」は西尾市吉良町で「吉良茶」を自園栽培、製造、販売しています。新芽に農薬をかけない栽培法で安心安全なお茶をお求めやすい価格で販売しています。

Sanjuen Ltd. is a 150 years old Japanese and Western confectionery located in Toyoake City, Aichi Prefecture, and was founded sometime between the end of the Edo era and the start of the Keio era. We offer a wide variety of Japanese and Western confectionery products. Our main product is "Mitarashi dango," a glutinous dumpling made from homemade rice. The company underwent a major renewal in September 2017, selling its products in stores and large shopping centres, etc. We have also introduced Japanese culture "WAGASHI" through our Japanese confectionery products to Taiwan.

江戸時代末期・慶応元年に創業し、昭和２４年7月に有限会社　三寿園となり、豊明市の和菓子屋として続けてきた。五代目　稲垣　信彦(会長）はその流れに修行時代学んだ洋菓子（バームクーヘン）を三寿園イメージ菓子として販売を開始、それを主軸とした店に。2019年代表取締役　六代目　稲垣　宝謙が豊明に新しい菓子屋として２０１７年９月に大幅なリニューアル・翌年、台湾そして海外に日本の和菓子を伝える事業をする現在１５０年以上続く菓子屋になっております。

Nagoya City, Aichi Prefecture, is a historical city, and Atsuta Shrine is located in Atsuta, where we have had our main store for over 70 years. We have 17 directly managed stores in the city and its suburbs, offering both Japanese and Western confectionaries, and we are expanding our store network with a local focus. We place great importance on making red bean paste (anko) in-house, which is rare in the industry. Our philosophy is to bring smiles to the faces of local residents through confectionery.

愛知県名古屋市は歴史の町・熱田神宮が所在する熱田に本店を構えて７０余年を迎えます。市内と近郊に直営店を１７店舗を構え和菓子と洋菓子を揃え地域密着を軸に店舗展開をしております。業界では珍しく製餡（餡子をつくること）を自社で行うことを大切にしています。地域の皆さまへお菓子を通して笑顔をお届けするのことを理念としております。

Kozukaya manufactures desserts for commercial and retail use, mainly jellies and puddings that can be stored at room temperature. We can produce original products in small lots.

小塚屋は常温保存できるゼリー、プリンを中心に業務用、小売用のデザートを製造しています。小ロットでのオリジナル品製造が可能です。

We are a food manufacturer established in 1983, and have mainly manufactured ice cream monaca. In response to the recent rise in environmental awareness, we began developing edible containers about 10 years ago, and have successfully developed and begun selling "Edible Containers". The "Edible Containers" are now widely used at outdoor food events and outdoor scenes, and are being used as a new item that is both enjoyable and eco-friendly.

当社は創業昭和５８年の食品製造メーカーで、アイスクリームモナカをメインに製造してきました。昨今の環境意識の高まりから１０年ほど前より可食容器の開発に取り組み『食べる器』の開発に成功し販売をスタートしました。『食べる器』は現在、野外などでの食イベントやアウトドアシーンなどで広くご利用いただいており、楽しみながらECOにもつながる新しいアイテムとしてご利用いただいております。

Our bonito shavings, fermented for more than two years by hand, 100% additive-free, and awarded the Minister of Agriculture, Forestry and Fisheries Award consecutively, are a gem of our company, whose head office is located in Toyohashi, the birthplace of Murai Genzai, the father of dietary education. In 2023, NHK satellite TV Taiga Drama will have a drama about Tokugawa Ieyasu. One of the things that is credited for Ieyasu's health and longevity in this area is the appeal of dried bonito flakes. There are four Michelin Guide restaurants that patronize our dried bonito flakes.

手作業による２年以上の熟成発酵、100％無添加、農林水産大臣賞連続受賞の鰹削りは、食育の父 村井玄斉が生まれた豊橋に本店を構える弊社逸品。2023年NHK衛星放送大河ドラマ主演の家康。この地域において彼の健康長寿の一つに鰹節の魅力が伝えられている。弊社鰹節ご愛顧のミシュランガイド飲食店が４社あります。

Our company was founded in 1917, and this year marks the 105th anniversary of our founding. We are one of only a few "Udonkoya" (flour mills specializing in flour for noodles) in Japan.

◆Kin Tobi Noodles (dried noodles): The noodles are produced under integrated management from the selection and milling of raw wheat to the production of noodles. Only the best quality freshly ground wheat is used, carefully milled in-house.

The dried noodles have a sweet aroma and rich flavor unique to wheat.

◆Flour: Even today, when the mill has changed from the stone mill method used when the company was founded to the modern roll method, we still insist on grinding the flour gently, slowly, and carefully.

The factory is set up to grind only udon flour (medium-strength flour), so that the original characteristics of wheat and the umami of ingredients can be brought out to the maximum when it is made into flour.

◆In terms of quality control, our ISO-certified flour and noodle milling plants are committed to making improvements on a daily basis to ensure the safety of our products. In addition, the Hamacho Plant, which manufactures Kin Tobi Noodles (dried noodles), has acquired HACCP certification for all dried noodles.

当社は創業1917年(大正6年)で、今年105年を迎えます。全国でわずか数社の「うどんこ屋（麺用粉専門の製粉会社）」です。

◆金トビめん（乾麺）：原料小麦の選定・製粉から麺の製造まで、一貫した管理のもとで製造されています。丁寧に自社製粉した挽きたての良質な小麦だけを使用し、

60年以上にわたり蓄積された確かな技と、手打ちうどんから学んだ独自製麺方法で製造した乾麺は、小麦特有の甘い香りと豊かな風味が特徴です。

◆小麦粉：創業時の石臼挽き製粉から近代的なロール式製法となった今日でも、やさしくゆっくりと丁寧に挽くことにこだわっています。

うどん粉(中力粉）だけを挽くために工場のダイアグラムを設定しているため、小麦粉にしたときに小麦本来の特徴や素材のうまみを最大に引き出すことが出来ます。

◆品質管理においてもISOを取得した製粉・製麺工場では、日々改善を重ね安全な製品づくりを第一に考えています。また、金トビめん(乾麺）を製造している浜町工場は全乾麺HACCP認証取得をしております。

Since 1928, we have been producing miso products under the brand name “Masuzuka Miso”. We have been researching, developing, and manufacturing products to meet the needs of consumers as their dietary habits change. The driving force behind our efforts is our commitment to making miso in wooden vats and natural brewing, with the aim of "delivering miso that has been aged slowly and in its best condition". While maintaining the philosophy and commitment that we have cherished as a manufacturer, we will continue to challenge new business areas where we can provide new value in the form of "products" and "services".

「蔵元　桝塚味噌」をブランド名として94年。食生活の変化に伴う消費者のニーズに対応するべく商品の研究・開発・製造に取り組んで参りました。その原動力は、「じっくりと熟成させた味噌を最高の状態でお届けしたい」という、木桶・天然醸造の味噌づくりへのこだわりです。メーカーとして大事にしてきた理念やこだわりを守りながら、今後は「モノ」＋「コト」など新たな価値を提供できる事業領域にもチャレンジしていきます。

Founded in 1337, the company began its brewing business and has maintained the taste and manufacturing method of Hatcho miso, which was well-known during the Edo period.

創業延元二年（1337年）醸造業に始まり、江戸時代にはその名が知られた八丁味噌の味と製法を守り続けています。

This year marks the 148th anniversary of our company's establishment in Shippo-cho, Ama City, Aichi Prefecture, where we have been producing soybean miso and tamari soy sauce, Aichi Prefecture's specialty products. We will continue to make products using traditional methods, aiming to be a company that is well known and loved by the local community under the name of "Shippo Miso" and "Shippo Soy Sauce".

愛知県あま市七宝町で愛知県の特産品であります豆味噌やたまり醤油作り続けて、今年で創業148年になります。＜七宝味噌＞＜七宝醤油＞の名称で親しまれ、地域に根付いた地元から愛される企業を目指し、これからも伝統的な製法で商品作りに取り組んで参ります。

We are a manufacturer of fermented foods, mainly vinegar, on the Chita Peninsula in Aichi Prefecture. The Chita Peninsula has long been called the "brewing peninsula" and is a region where brewing has flourished. Our most popular product is "Oishii Vinegar", of which 3.9 million bottles are sold annually in Japan. We manufacture our products using traditional methods, and our skilled craftsmen take their time to ferment and ripen the products. Combining tradition, cutting-edge technology, and the power of people, we deliver tasty, safe, and reliable products.

愛知県知多半島にてお酢を中心とする発酵食品を製造しているメーカーです。知多半島は昔から醸造半島と呼ばれ醸造の盛んな地域です。当社の人気商品は国内で年間390万本の販売本数を誇る「おいしい酢」です。製造は、伝統製法にこだわり、熟練の職人によってじっくり時間をかけて発酵・熟成をさせています。伝統と先端の技術、そして人のちからを合わせて、おいしくて安心・安全な製品をお届けしています。

We are the only manufacturer specializing in Moriguchi-zuke (pickles) and Nara-zuke (pickles) with a workshop in Fuso Town, Aichi Prefecture, a major producer of Moriguchi Daikon (radish), a traditional vegetable in Aichi Owari. We are a locally based company with a factory and two direct sales outlets in the neighboring city of Inuyama, which is famous as a tourist spot. In addition, we are patronized by customers throughout Japan through mass merchandisers, department stores, souvenir shops, and mail order catalogs.

愛知尾張の伝統野菜「守口大根」の一大産地愛知県扶桑町に唯一工房を構える守口漬・奈良漬の専業メーカーです。工場併設の店舗と観光地で有名な隣町の犬山市に2店舗直売処を構える地元密着の会社となります。そのほか量販店、百貨店、お土産物屋、カタログ通販等を通じて全国の客様にもご愛顧頂いております。

Founded in 1922. The company began by processing the abundant seafood from Mikawa Bay into tsukudani, and today, as a manufacturer specializing in natsudani, it has sales channels with mass merchandisers and co-ops nationwide, and is also actively working to develop overseas sales channels. The company is certified under the international food safety standards FSSC22000 and ISO22000, and has completed the certification of facilities handling processed marine products for the EU and the registration of processed marine product facilities in China and Vietnam, and is appropriately preparing the environment for the development of overseas sales channels. The company's products, based on nandoroni, have a quality that is recognized as "authentic" (certified by the Food Industry Center), and it is also an advanced company with the "TRIYAKI-FISH" series and other advanced products.

1922年創業。三河湾の豊富な海の幸をつくだ煮に加工することから始まり、現在では甘露煮の専門メーカーとして、全国の量販店ならびに生協などの販路を持ち、海外販路開拓にも積極的に取組んでいる企業です。食品安全の国際規格である、FSSC22000、ISO22000の認証を有し、EU向け水産加工品取扱施設の認定及び、中国、ベトナムへの水産加工品施設登録を完了していて、海外販路開拓の環境整備も的確に行われています。製品も甘露煮をベースに「本場の本物」（食品産業センター認定）に評価される品質と、「TRIYAKI-FISH」シリーズなどの先進性を兼ね備えた企業です。

We are a food service company that operates 40 restaurants in 14 categories, including gourmet revolving sushi restaurants "Totomaru", in four Tokai prefectures. We are a locally-oriented company and aim to be a restaurant loved by local customers by purchasing local ingredients and other products that are unique to the area. As the first conveyor-belt sushi restaurant from Mikawa, our main brand, Totomaru, was one of the first to adopt an open kitchen, and we also hold performances invented by our staff, such as a tuna dismantling show, a straw grill show, and a to-toseri auction.

東海4県にグルメ型回転すし魚魚丸を始めとした14業態40店舗を運営するフードサービスの会社です。地元密着型の企業で、地元ならではの食材などを仕入れ、地元のお客様に愛されるお店を目指しています。メインブランドの魚魚丸は、三河発の回転寿司として、いち早くオープンキッチンを採用したり、まぐろの解体ショー、藁焼きショー、ととセリなど、スタッフ発案のパフォーマンスなども行っています。

Our company was founded in 1965 as a seafood brokerage wholesaler in the northern Nagoya market. We wholesale seafood products that are auctioned off to restaurants, hotels, wedding halls, etc. that specialize in fresh fish cuisine, with a particular focus on high-end fresh fish that arrives daily from various production areas. The current representative is the third generation of the company and is actively developing new initiatives. Our company handles a wide range of products from popular fish to high-end fish, but its lineup of high-end fish is particularly extensive. We receive a strong support from sushi and restaurant professionals, and also many transactions with restaurants listed in the Michelin Guide.

当社は、昭和４０年に名古屋市北部市場の水産仲卸として創業。毎日各産地から入荷する水産品、特にこだわりの高級鮮魚を中心に鮮魚料理に特化した飲食店、ホテル、結婚式場等を中心に、競り落とした水産品を卸販売している。現在の代表者は3代目であり新たな取組に対し積極的に展開をしている。当社は大衆魚から高級魚まで幅広く取り扱っているが、特に高級魚の品揃えが充実しており、寿司や、レストランのプロからの支持が高く、ミシュランガイドに載っているレストランとの取引も多い。