Company Profile
Message
Learn a Lesson from the Past - That is the charater of Hiramatsu.
We integrate the skills and techniques inherited from the past with the cutting-edge technologies and information of the time, and go forward to the future.
We integrate the skills and techniques inherited from the past with the cutting-edge technologies and information of the time, and go forward to the future.
Since 1922, Hiramatsu Seafoods Company has been making traditional
Japanese tsukuda-ni (fish boiled in soy sauce) in Toyohashi City
of Aichi Prefecture, a city blessed with an abundance of produce
from both land and sea as well as fresh and clear water.
We are committed to making tsukuda-ni with even better quality
every day in an aim to evolving this traditional Japanese food
nurtured in Toyohashi into a product that fits the modern age.
Our management system enables us to provide flavors that meet
with the needs of the times and to secure food safety, while
keeping with traditional skills and techniques of making tsukuda-ni.
All of our efforts reflect our wish to bring traditional Japanese food
to the world as products that can be accepted as a world-class food culture,
and to create “universally delicious taste.”
Japanese tsukuda-ni (fish boiled in soy sauce) in Toyohashi City
of Aichi Prefecture, a city blessed with an abundance of produce
from both land and sea as well as fresh and clear water.
We are committed to making tsukuda-ni with even better quality
every day in an aim to evolving this traditional Japanese food
nurtured in Toyohashi into a product that fits the modern age.
Our management system enables us to provide flavors that meet
with the needs of the times and to secure food safety, while
keeping with traditional skills and techniques of making tsukuda-ni.
All of our efforts reflect our wish to bring traditional Japanese food
to the world as products that can be accepted as a world-class food culture,
and to create “universally delicious taste.”
Company Profile
| Company Name: | HIRAMATSU SEAFOODS CO.,LTD. |
|---|---|
| Capital: | 10 million yen |
| Foundation: | 1922 |
| Company establishment: | July 25, 1987 |
| Representative: | Kensuke Hiramatsu, CEO |
| Address: | 3-1-27 Sawakihama, Mito, Toyokawa, Aichi 441-0304 Japan |
|---|---|
| Contact Information | Tel: 0533-77-2468 Contact Person: Mr. Nagasaka, Sales Department Manager |
| Address: | 2-1 Orizi, Umeyabu, Toyohashi, Aichi 441-0155 Japan |
|---|---|
| Contact Information | Tel: 0532-31-0301 |
History
1922
Yasuji Hiramatsu started a business as Yamayasu Hiramatsu Shoten, processing clams and gobies from the Mikawa region into tsukuda-ni.
1948
Yamayasu Hiramatsu Shokuhin Company Limited established as an incorporated business. Yasuji Hiramatsu acceded to a post of representative.
1964
New manufacturing factory constructed to enhance processing capability for fresh fish.
1978
Shiro Hiramatsu acceded to a post of representative.
1988
Toyohashi Plant established, leading the industry by integrating boiling, packaging and logistics departments as well as headquarter functions under one roof.
Hiramatsu Seafoods Company established, inheriting the business of Yamayasu Hiramatsu Shokuhin Company Limited.
Yamayasu Hiramatsu Shokuhin Company Limited continued its operation as a direct sales department.
Hiramatsu Seafoods Company established, inheriting the business of Yamayasu Hiramatsu Shokuhin Company Limited.
Yamayasu Hiramatsu Shokuhin Company Limited continued its operation as a direct sales department.
1989
Received the Aichi Prefectural Governor’s Award for being a top institution in food hygiene.
1992
Yakinago (sand eel tsukuda-ni) received the Director-General of the Fisheries Agency Prize at the 41st Seafood Product Exhibition.
1994
Iwashi Kanro-ni (stewed sardines) received the Osaka Governor’s Award at the 43rd Seafood Product Exhibition.
1996
Anago (conger tsukuda-ni) received the Osaka Consumer Grand Prize at the 45th Seafood Product Exhibition.
1998
“Hiramatsu Foods Gourmet Food Club” was introduced as a way to enhance retail sales services.
2000
Kensuke Hiramatsu assumed the position of the representative executive.
Established a plant complying with HACCP guidelines in the Mito Area 2 within the Higashimikawa Waterfront Industrial Complex. Secretariat for the Gourmet Food Club along with a sales area set up within the head office in Toyohashi.
Established a plant complying with HACCP guidelines in the Mito Area 2 within the Higashimikawa Waterfront Industrial Complex. Secretariat for the Gourmet Food Club along with a sales area set up within the head office in Toyohashi.
2002
Nishin Uma-ni (cooked herring) received the Osaka Governor’s Award at the 51st Seafood Product Exhibition.
2003
Obtained ISO 9001:2000 international quality management system standard accreditation, as well as accreditation for HACCP production system standards for assured safety (accreditation organization: Japan Quality Assurance Organization).
The Mito plant received the Toyokawa Branch Director Award from the Aichi Prefecture Food Hygiene Association for being a top institution in food hygiene.
The Mito plant received the Toyokawa Branch Director Award from the Aichi Prefecture Food Hygiene Association for being a top institution in food hygiene.
2004
Accredited as an Aichi Quality Company by Aichi Prefecture. According to Aichi Prefecture, the accreditation is given to companies that “under the direction of their top leadership and outstanding company philosophy, continue to innovate their business process and leverage their unique strengths.
These companies have consideration for the environment and work to generate customer equity by creating a customer-first brand."
These companies have consideration for the environment and work to generate customer equity by creating a customer-first brand."
2005
Obtained ISO22000 (accreditation organization: Japan Quality Assurance Organization), the first time certified in Japan and the industry.
Sanma Kabayaki (Broiled Saury Fish) and Iwashi Kanro-ni (Stewed Sardine) received Gold Medals at the Monde Selection international food competition, the first time such the award was received in the industry.
At the World Exposition (Expo 2005 JAPAN) that was held in Aichi prefecture, we introduced our products in Aichi-prefecture pavilion. We got a high reputation from overseas visitors. Commended by the Minister of Agriculture, Forestry and Fisheries as contribute to growth of the food industry from Japan Food Industry Association. The Mito plant received the President of Association Award from the Aichi Prefecture Food Hygiene Association for being a top institution in food hygiene.
Sanma Kabayaki (Broiled Saury Fish) and Iwashi Kanro-ni (Stewed Sardine) received Gold Medals at the Monde Selection international food competition, the first time such the award was received in the industry.
At the World Exposition (Expo 2005 JAPAN) that was held in Aichi prefecture, we introduced our products in Aichi-prefecture pavilion. We got a high reputation from overseas visitors. Commended by the Minister of Agriculture, Forestry and Fisheries as contribute to growth of the food industry from Japan Food Industry Association. The Mito plant received the President of Association Award from the Aichi Prefecture Food Hygiene Association for being a top institution in food hygiene.
2006
Sanma Kabayaki (Broiled Pacific Saury) and Iwashi Kanro-ni (Stewed Sardine) received Gold Medals at the Monde Selection internatinal food competition for the second consecutive year.
Participated International exhibitions held in Taiwan and China. Putting full-fledged overseas strategies into practice. “Regional Resources Utilization Business Plan” was approved by Ministry of Economy, Trade and Industry.
＜Exhibition Participation＞
・FOOD TAIPEI 2006（TAIWAN・Taipei）
・THE FIFTH CHINA AG TRADE FAIR（CHINA・Beijing）
Participated International exhibitions held in Taiwan and China. Putting full-fledged overseas strategies into practice. “Regional Resources Utilization Business Plan” was approved by Ministry of Economy, Trade and Industry.
＜Exhibition Participation＞
・FOOD TAIPEI 2006（TAIWAN・Taipei）
・THE FIFTH CHINA AG TRADE FAIR（CHINA・Beijing）
2007
Certified Aichi HACCP by Aichi Prefecture.
At the Monde Selection international food competition, Sanma Kabayaki (Broiled Pacific Saury) received a Grand Gold Medal, and Iwashi Kanro-ni (Stewed Sardine) received a Gold Medal for the third consecutive year.
Both Sanma Kabayaki and Iwashi Kanro-ni received International Quality Trophies.
Showcased products at the product exhibition of the International Restaurant and Food Service Show held in New York.
＜Exhibition Participation＞
・International Restaurant & Foodservice Show 2007（USA・New York）
・HOFEX2007（CHINA・Hong Kong）
・FOOD TAIPEI2007（TAIWAN・Taipei）
・FHC CHINA2007（CHINA・Shanghai）
At the Monde Selection international food competition, Sanma Kabayaki (Broiled Pacific Saury) received a Grand Gold Medal, and Iwashi Kanro-ni (Stewed Sardine) received a Gold Medal for the third consecutive year.
Both Sanma Kabayaki and Iwashi Kanro-ni received International Quality Trophies.
Showcased products at the product exhibition of the International Restaurant and Food Service Show held in New York.
＜Exhibition Participation＞
・International Restaurant & Foodservice Show 2007（USA・New York）
・HOFEX2007（CHINA・Hong Kong）
・FOOD TAIPEI2007（TAIWAN・Taipei）
・FHC CHINA2007（CHINA・Shanghai）
2008
At the Monde Selection international food competition, Iwashi Kanro-ni received a Grand Gold Medal, and Sanma Kabayaki received a Gold Medal.
＜Exhibition Participation＞
・International Restaurant & Foodservice Show 2008（USA・New York）
・FOOD TAIPEI2008（TAIWAN・Taipei）
・FHC CHINA2008（CHINA・Shanghai）
＜Exhibition Participation＞
・International Restaurant & Foodservice Show 2008（USA・New York）
・FOOD TAIPEI2008（TAIWAN・Taipei）
・FHC CHINA2008（CHINA・Shanghai）
2009
The Mito plant received the governor of Aichi Prefecture Award from Aichi Prefecture for being a top institution in food hygiene.
Ayu Kanro-ni (Stewed Sweetfish) received two stars at the International Taste & Quality Institute (iTQi) Superior Taste Award.
Sanma Kabayaki (Broiled Pacific Saury) received a Grand Gold Medal, and Iwashi Kanro-ni (Stewed Sardine) received a Gold Medal at the Monde Selection international food competition. Both Sanma Kabayaki and Iwashi Kanro-ni have received Gold Medals for the fifth consecutive year.
＜Exhibition Participation＞
・CRFA Show2009（CANADA・Toronto）
・HOFEX2009（CHINA・Hong Kong）
・FOOD TAIPEI2009（TAIWAN・Taipei）
・FHC CHINA2009（CHINA・Shanghai）
＜Sales Promotion＞
・SOGO(CAUSEWAY BAY)（CHINA・Hong Kong）
Ayu Kanro-ni (Stewed Sweetfish) received two stars at the International Taste & Quality Institute (iTQi) Superior Taste Award.
Sanma Kabayaki (Broiled Pacific Saury) received a Grand Gold Medal, and Iwashi Kanro-ni (Stewed Sardine) received a Gold Medal at the Monde Selection international food competition. Both Sanma Kabayaki and Iwashi Kanro-ni have received Gold Medals for the fifth consecutive year.
＜Exhibition Participation＞
・CRFA Show2009（CANADA・Toronto）
・HOFEX2009（CHINA・Hong Kong）
・FOOD TAIPEI2009（TAIWAN・Taipei）
・FHC CHINA2009（CHINA・Shanghai）
＜Sales Promotion＞
・SOGO(CAUSEWAY BAY)（CHINA・Hong Kong）
2010
Ayu Kanro-ni (Stewed Sweetfish) received a Grand Gold Medal at the Monde Selection international food competition.
＜Exhibition Participation＞
・International Restaurant & Foodservice Show 2010（USA・New York）
・CRFA Show2010（CANADA・Toronto）
・FOOD TAIPEI2010（TAIWAN・Taipei）
・FHC CHINA2010（CHINA・Shanghai）
＜Sales Promotion＞
・SHANGHAI NO.1 YAOHAN（CHINA・Shanghai）
＜Exhibition Participation＞
・International Restaurant & Foodservice Show 2010（USA・New York）
・CRFA Show2010（CANADA・Toronto）
・FOOD TAIPEI2010（TAIWAN・Taipei）
・FHC CHINA2010（CHINA・Shanghai）
＜Sales Promotion＞
・SHANGHAI NO.1 YAOHAN（CHINA・Shanghai）
2011
Ayu Kanro-ni (Stewed Sweetfish) received a Grand Gold Medal at the Monde Selection international food competition. Won the Grand Gold Award for two consecutive years. We produced and released worldwide new bottled Tsukuda-ni “Teriyaki Fish Series” that encounters the delicious Japanese food culture and the world food culture under our concept “Bringing Tsukuda-ni to the world’s dinner table”.
＜Exhibition Participation＞
・International Restaurant & Foodservice Show 2011（USA・New York）
・FOOD TAIPEI2011（TAIWAN・Taipei）
・FOOD EXPO2011（CHINA・Hong Kong）
＜Exhibition Participation＞
・International Restaurant & Foodservice Show 2011（USA・New York）
・FOOD TAIPEI2011（TAIWAN・Taipei）
・FOOD EXPO2011（CHINA・Hong Kong）
2012
At the Monde Selection international food competition, Ayu Kanro-ni (Stewed Sweetfish) received a Grand Gold Medal, and Iwashi Kanro-ni (Stewed Sardine) and TERIYAKI FISH (Oil Stewed Sardine) received Gold Medals.
Ayu Kanro-ni (Stewed Sweetfish) also received the International High Quality Trophy because the product has been awarded a Grand Gold Award for three consecutive years. TERIYAKI FISH (Stewed Sardine with Tomato) received the Osaka Governor’s Award at the 61st Seafood Product Exhibition. Aichi Maru Katsuo-Mentaiko Gelee (Stewed Bonito and Spicy Fish Eggs) was the third certification of projects under the central agriculture-commerce-industry collaboration plans.
Aichi Maru Katsuo-Shouga Gelee (Stewed Bonito and Ginger) received the the highest award at the Hometown food contest of Aichi.
“Agriculture-Commerce-Industry Collaboratio Business Plan” is approved by Ministry of Agriculture, Forestry and Fisheries.
＜Exhibition Participation＞
・FOOD TAIPEI2012（TAIWAN・Taipei）
・FOOD EXPO2012（CHINA・Hong Kong）
＜Sales Promotion＞
・SOGO(CAUSEWAY BAY)（CHINA・Hong Kong）
Ayu Kanro-ni (Stewed Sweetfish) also received the International High Quality Trophy because the product has been awarded a Grand Gold Award for three consecutive years. TERIYAKI FISH (Stewed Sardine with Tomato) received the Osaka Governor’s Award at the 61st Seafood Product Exhibition. Aichi Maru Katsuo-Mentaiko Gelee (Stewed Bonito and Spicy Fish Eggs) was the third certification of projects under the central agriculture-commerce-industry collaboration plans.
Aichi Maru Katsuo-Shouga Gelee (Stewed Bonito and Ginger) received the the highest award at the Hometown food contest of Aichi.
“Agriculture-Commerce-Industry Collaboratio Business Plan” is approved by Ministry of Agriculture, Forestry and Fisheries.
＜Exhibition Participation＞
・FOOD TAIPEI2012（TAIWAN・Taipei）
・FOOD EXPO2012（CHINA・Hong Kong）
＜Sales Promotion＞
・SOGO(CAUSEWAY BAY)（CHINA・Hong Kong）
2013
Aichi Maru Katsuo-Shouga Gelee (Stewed Bonito and Ginger) received section of using domestic livestock and marine products “Ministry of Agriculture, Forestry and Fisheries Food Industry Affairs Bureau Chief Award” at the outstanding hometown food central contest.
Sanma Kabayaki (Broiled Pacific Saury) and TERIYAKI FISH (Oil Stewed Sardine) received Gold Medals at the Monde Selection international food competition. TERIYAKI FISH (Stewed saury with tomato) received two stars at the International Taste & Quality Institute (iTQi) Superior Taste Award. Aichi Maru Katsuo-Shouga Gelee (Stewed Bonito and Ginger) was chosen Japan Tourism Agency "Ultimate souvenir that passed to the world" nomination commodity.
＜Exhibition Participation＞
・NISHIMOTO PREMIUM SAKE&SHOCHU EVENT (USA・New York)
・FOOD TAIPEI 2013（TAIWAN・Taipei）
・FOOD EXPO 2013（CHINA・Hong Kong）
＜Sales Promotion＞
・SOGO(CAUSEWAY BAY)（CHINA・Hong Kong）
Sanma Kabayaki (Broiled Pacific Saury) and TERIYAKI FISH (Oil Stewed Sardine) received Gold Medals at the Monde Selection international food competition. TERIYAKI FISH (Stewed saury with tomato) received two stars at the International Taste & Quality Institute (iTQi) Superior Taste Award. Aichi Maru Katsuo-Shouga Gelee (Stewed Bonito and Ginger) was chosen Japan Tourism Agency "Ultimate souvenir that passed to the world" nomination commodity.
＜Exhibition Participation＞
・NISHIMOTO PREMIUM SAKE&SHOCHU EVENT (USA・New York)
・FOOD TAIPEI 2013（TAIWAN・Taipei）
・FOOD EXPO 2013（CHINA・Hong Kong）
＜Sales Promotion＞
・SOGO(CAUSEWAY BAY)（CHINA・Hong Kong）
2014
At the Monde Selection international food competition, TERIYAKI FISH (Oil Stewed Sardine) and Aichi Maru Katsuo-Shouga Gelee (Stewed Bonito and Ginger) received Gold Medals. TERIYAKI FISH (Oil Stewed Sardine) also received the International High Quality Trophy because the product has been awarded a Gold Award for three consecutive years. At the Monde Selection international food competition, we received the Crystal Prestige trophy because we have been awarded a Grand Gold, Gold, Silver or Bronze Award for ten consecutive years.
＜Exhibition Participation＞
・FHA 2014（SINGAPORE）
・FOOD TAIPEI 2014（TAIWAN・Taipei）
・SUMMER FANCY FOOD SHOW 2014 (USA・New York)
・FOOD EXPO 2014（CHINA・Hong Kong）
＜Sales Promotion＞
・SIAM PARAGPN (THAILAND・Bangkok)
＜Exhibition Participation＞
・FHA 2014（SINGAPORE）
・FOOD TAIPEI 2014（TAIWAN・Taipei）
・SUMMER FANCY FOOD SHOW 2014 (USA・New York)
・FOOD EXPO 2014（CHINA・Hong Kong）
＜Sales Promotion＞
・SIAM PARAGPN (THAILAND・Bangkok)
2015
Aichi Maru Katsuo-Shouga Gelee (Stewed Bonito and Ginger) received a Gold Medal at the Monde Selection international food competition for two consecutive years.
Aichi Maru Katsuo-Shouga Gelee (Stewed Bonito and Ginger) received one Golden Star at the International Taste & Quality Institute (iTQi) Superior Taste Award.
The Mito plant received the President of Association Award from the Japan Food Hygiene Association for being a top institution in food hygiene.
Certified as one of “GANBARU (vibrant) Small and Medium Enterprises 300” by Ministry of Economy, Trade and Industry.
Participated in the Japan-Victoria (Australia) Business Mission as a government delegation.
＜Exhibition Participation＞
・FOOD TAIPEI 2015（TAIWAN・Taipei)
＜Sales Promotion＞
・SUNTEC CITY（SINGAPORE）
Aichi Maru Katsuo-Shouga Gelee (Stewed Bonito and Ginger) received one Golden Star at the International Taste & Quality Institute (iTQi) Superior Taste Award.
The Mito plant received the President of Association Award from the Japan Food Hygiene Association for being a top institution in food hygiene.
Certified as one of “GANBARU (vibrant) Small and Medium Enterprises 300” by Ministry of Economy, Trade and Industry.
Participated in the Japan-Victoria (Australia) Business Mission as a government delegation.
＜Exhibition Participation＞
・FOOD TAIPEI 2015（TAIWAN・Taipei)
＜Sales Promotion＞
・SUNTEC CITY（SINGAPORE）
2016
Aichi Maru Katsuo-Shouga Gelee (Stewed Bonito and Ginger) received a Gold Medal at the Monde Selection international food competition for three consecutive years.
Aichi Maru Katsuo-Shouga Gelee (Stewed Bonito and Ginger) received a Golden Award at Yoshimoto 47 shufuran of side dish for rice.
Selected as "Ryori-okoku (CUISINE KINGDOM) the top 100 in 2017"
＜Exhibition Participation＞
・Food & Hotel Asia 2016 （SINGAPORE）
・FOOD EXPO 2016 （CHINA・Hong Kong）
＜Sales Promotion＞
・SOGO (CAUSEWAY BAY)（CHINA・Hong Kong）
・ISETAN （MALAYSIA・Kuala Lumpur）
Aichi Maru Katsuo-Shouga Gelee (Stewed Bonito and Ginger) received a Golden Award at Yoshimoto 47 shufuran of side dish for rice.
Selected as "Ryori-okoku (CUISINE KINGDOM) the top 100 in 2017"
＜Exhibition Participation＞
・Food & Hotel Asia 2016 （SINGAPORE）
・FOOD EXPO 2016 （CHINA・Hong Kong）
＜Sales Promotion＞
・SOGO (CAUSEWAY BAY)（CHINA・Hong Kong）
・ISETAN （MALAYSIA・Kuala Lumpur）
