Yamamori offers bridge between rich food cultures of Japan and Thailand
Company cultivates century-old expertise in developing seasonings renowned for quality, freshness and appetising flavours
Food products that offer variety and convenience remain in demand in Asia as consumer lifestyles advance and affect people’s food tastes and requirements. Understanding people’s evolving palates and eating habits for more than 120 years, soy sauce producer Yamamori continues to innovate to address consumers’ cravings and food manufacturers’ constant quest for more enticing tastes.
With its roots in soy sauce making, the company has cultivated century-old expertise in developing seasonings renowned for their quality, freshness and appetising flavours. Yamamori produces soy sauce and soy-related seasonings such as tsuyu (soup) and tare (seasoning). As the first company to develop an in-house retort sterilisation facility in Japan, Yamamori has also created a variety of premix retort food pouches including the best-selling KAMAMESHI premix – a popular seasoning for Japanese fried rice.
Acting as a bridge between the rich food cultures of Japan and Thailand, Yamamori has developed a range of Thai cuisine sauces, and is instrumental in showcasing Thai and Japanese fare in the region. Its plant in Thailand has been operating since the 1980s. Yamamori has also expanded the business in other Asian countries. “While we are a traditional soy sauce maker, we are also an innovator, creating various soy-based products that enrich the world’s discriminating palates,” says Noritada Mitsubayashi, president and CEO.
Yamamori seeks to double its sales by exploring partnerships with companies interested in Japanese cuisine, and by connecting with distribution networks in the Philippines and across Southeast Asia. With the Asean integration expected to boost investments and incomes in the region, Yamamori is optimistic about growth.
“We expect the Asean market to grow, and we are preparing for that by continually improving our quality and price competitiveness,” Mitsubayashi says. “We also expect an increase in the number of Japanese restaurants in the region, and we are eager to provide food solutions to these restaurants.”
http://www.yamamori.co.jp
