Japan

Since 1804 to the present day, Mizkan has innovated new taste experiences for the evolving needs of society by offering delicious, nutritious, and accessible foods. In the 19th century, we made sake-lees vinegar that complemented haya-zushi or "fast sushi," which eventually evolved into the sushi we know today. In 1964, we launched Ajipon™ citrus seasoned soy sauce, which helped popularize mizutaki, a regional hot-pot dish.
Two of our core categories are vinegar and natto (fermented soybeans), so we have the expertise in microbial fermentation and brewing to create products that stand out. Drinking vinegars are just one of the ways we have delivered new value to consumers. Mizkan's delicious foods and recipes add value for our food-service customers as well.

Asia Pacific

Our key bases in Asia outside Japan are Hong Kong, Taipei, and Singapore, where we focus on vinegar, tsuyu (soup base), and sauces. Japanese foods such as sushi and onigiri are gaining popularity across the region. By leveraging our technological expertise and customer-focused approach, we aim to support this trend and contribute to local food culture.

ZENB

In 2019, we launched the ZENB™ brand to help people "eat like it matters." We do this by using whole vegetables, including the parts which are usually discarded, to deliver delicious, plant-based goodness. ZENB™ is focused on changing the way we think about food and helping to place food that is both healthy and delicious at the center of our everyday lives.