Exhibiting at Foodex Japan 2025

Tsukemoto Co., Ltd. - A pioneer supporting traditional Japanese fermented foods

Tsukemoto Co., Ltd. is a food manufacturer that supports Japan's traditional pickle culture, and develops and manufactures high-quality pickle bases and fermented food ingredients. Our products include Nukadoko'' and Zuke Sauce,'' which are essential for making pickles, as well as rice bran products that are attracting attention as functional foods, and have received high praise both in Japan and abroad.

Company Profile

• Established: 1950 (Showa 25)
• Location: Kawai Town, Kitakatsuragi District, Nara Prefecture
• Industry: Food manufacturing industry
• Main products: Pickle base, rice bran products, rice bran flooring

Product lineup

1. Pickle base

Tsukemoto provides pickle base for home and commercial use and supports traditional Japanese pickle making.

• Asazuke base - A product that allows you to easily make pickled vegetables in a short time.
• Nukazuke base - Realizes the authentic making of rice bran pickles using rice bran.
• Kimchi pickled base - Kimchi seasoning featuring mild seasoning for the Japanese market.

2. Irinuka products

Tsukemoto focuses on the nutritional value of rice bran and supplies raw materials for a variety of processed foods and health food markets.

• Irinuka OSR - High quality roasted rice bran with reduced oxidation.
• Melting Rice Bran Powder - A powdered rice bran product that dissolves easily and can be used in smoothies and cooking.

3. Rice bran floor

We have developed a product that simplifies the time-consuming process of managing rice bran beds and allows even beginners to easily enjoy rice bran pickling.

• Delicious rice bran floor - Easy rice bran floor set for beginners.
• Aged rice bran bed - This is a genuine aged rice bran bed that allows you to start pickling right away.

Competitive advantage and technological strength

Tsukemoto is expanding its market share for pickle-related products in Japan, and is particularly competitive in the following aspects.

• Unique fermentation technology: Utilizing over 70 years of fermented food research, we have achieved optimal lactic acid fermentation.
• Thorough adherence to food safety standards: We have introduced HACCP and manufacture products under thorough quality control.
• Product development capabilities: In response to the increasing health consciousness of consumers, we focus on developing additive-free and functional foods.

Market size and track record

• Domestic sales: Established an extensive distribution network through major supermarkets, department stores, and e-commerce sites.
• Overseas expansion: Exports are increasing due to the Japanese food boom in Asia (China, Taiwan, South Korea) and North American markets.
• Annual sales: We sell over several hundred thousand packs of Nukadoko products each year.

Certification/Quality Control

• ISO 22000 certification: Thorough food safety management and clear international standards.
• HACCP compatible: Ensures traceability from raw material procurement to manufacturing and shipping.

Customer Rating

Tsukemoto's products are highly regarded not only by general consumers but also in the commercial market.

• "Nukadoko is easy to manage and even beginners can make it delicious"
• "Rice bran powder is easy to use in cooking and has high nutritional value"
• "Pickle base is convenient and helps save time in cooking"

Future prospects

Tsukemoto is working on new technology development to further expand the possibilities of fermented foods. In particular, we aim to spread Japan's fermentation culture around the world by developing functional foods that improve the intestinal environment and promoting the development of products tailored to local tastes for overseas markets.