Takesenjyu
Takesenjyu is a specialized manufacturer of chimaki, rice flour, and soup headquartered in Miyawaka City, Fukuoka Prefecture. While inheriting traditional Japanese food culture, we manufacture and sell high-quality chimaki and rice using carefully selected ingredients and unique manufacturing methods. Takesenju's products are supported by a wide range of generations as additive-free, natural foods that make the most of the original flavor of the ingredients.
Business description and industry leadership
Takesenju combines traditional manufacturing methods with food development that suits modern lifestyles to provide high-quality Japanese side dishes to markets both in Japan and abroad.
Main business:
- Manufacturing and sales of chimaki – We offer Chinese and Japanese-style chimaki wrapped in bamboo skin and bamboo.
- Manufacturing and sales of rice flour - Developing sakura rice kowa, conger eel rice, sea bream basil rice, etc. that make use of seasonal ingredients.
- Manufacture and sales of soup – Manufacture potage soup and ripe tomato soup using carefully selected ingredients.
- Online sales/sales at department stores and specialty stores – Delivered all over the country and also available at department stores and high-end supermarkets.
Products
Takesenju's products are compatible with a variety of lifestyles due to the combination of handmade products and high-quality ingredients.
1. Chimaki
- Bamboo Chimaki (Chinese Chimaki) – Authentic Chinese Chimaki made with sticky rice, pork, shiitake mushrooms, and dried shrimp wrapped in bamboo skin and steamed.
- Sasa Chimaki:
- Eel Chimaki – A luxurious chimaki made with domestic eel.
- Pork braised chimaki – A hearty dish containing slow-cooked pork braised pork.
- Wagyu Beef Chimaki – Chimaki made with luxurious domestic Wagyu beef.
- Sekihan Chimaki – Sekihan rice chimaki is popular for celebrations and gifts.
2. Okowa
- Sakura Okowa – A popular spring product with the scent of cherry blossom leaves.
- Conger eel rice – Luxurious rice made with plump conger eel.
- Chicken Burdock Rice – A traditional flavor with the flavors of chicken and burdock.
- Sea bream basil rice – A new sensation of rice that combines Japanese and Western styles.
3. Soup
- Pumpkin potage – Made with sweet domestic pumpkin.
- Broccoli Potage – Creamy and nutritious soup.
- Ripe Tomato Soup – The sourness and sweetness of ripe tomatoes are in perfect harmony.
Market performance and global expansion
Takesenju is expanding the market by adapting traditional foods to modern food culture and increasing its recognition in the high-end food market both domestically and internationally.
- Annual production volume: Produces approximately 500,000 pieces of Chimaki and Okowa.
- Sales Channel: Sales at department stores, high-end supermarkets, and online stores.
- Japan's high-end prepared food market: The Japanese-style prepared food market is growing at an annual rate of 4.3%**, and demand for health-conscious and additive-free foods is expanding.
Certification/Quality Control
Takesenju provides high quality products through thorough quality control and strict adherence to safety standards.
- HACCP certification – Ensuring food safety through thorough hygiene management.
- ISO 22000 certification – Application of international food safety management systems.
- No additives or chemical seasonings – Product development that takes advantage of the natural taste of ingredients.
Industry recognition and awards
Takesenju's products are highly regarded in the high-end food market and have won numerous awards.
- Available in high-end side dish corners of department stores nationwide – Evaluated as high-quality chimaki and rice flour.
- Health-conscious Food Award Winner – Recognized for its additive-free and natural manufacturing methods.
- Exhibiting at domestic and international food exhibitions – Foodex Japan, Gourmet & Dining Style Show, etc.
Sustainability and social contribution
Takesenju is committed to sustainable food production with low environmental impact and also contributes to local communities.
- Collaboration with local farmers - Uses domestically produced sticky rice and fresh vegetables.
- Introducing eco-packaging – Reduce plastic waste by using bamboo bark and bamboo.
- Reducing food loss – Reducing waste by repurposing unsold items.
Competitive advantage and future strategy
Competitive Advantage
- Traditional manufacturing method x modern arrangement – Developing products that suit modern dietary habits while preserving traditional manufacturing methods.
- Premium Quality – We use only carefully selected domestic ingredients to provide additive-free and highly health-conscious products.
- Development in department stores and high-end supermarkets – Establish brand value with a product lineup for the high-end market.
- Strengthening online sales – Strengthen direct transactions with consumers by utilizing an e-commerce site that supports nationwide delivery.
Future developments
- Expansion into overseas markets – Expand exports in response to the Japanese food boom in Asian, European and American markets.
- New product development – Development of vegan rice cakes and gluten-free chimaki.
- Fusion with food tech – Introducing new processing technology to traditional foods to develop products that can be stored for a longer period of time.
- Strengthening sustainable food production systems – Further promoting environmentally friendly manufacturing processes.
Takesenju will continue to promote Japanese food culture both domestically and internationally, while preserving traditional flavors and developing products that meet the needs of the times.
