We are engaged in a food business that supports the vitality of people in Japan, striving to create a happy world where children can pursue their dreams. By inheriting and cultivating the wisdom of our forebears and the heritage of our land, we bring smiles to our customers through our own smiles. And by connecting with like-minded partners, we will energize Japan.
We manufacture and sell "Beni-Sai Salt," a coarse salt enhanced with umami from dried shiitake mushrooms, kombu, dried scallops, and more, using our unique production method.
We use domestically sourced ingredients such as dried shiitake mushrooms, kombu (kelp), and dried scallops. By employing our unique production method to blend these umami-rich components into the salt, we've created a product that has a lower sodium content yet remains full of flavor and pleasantly mellow. Instead of just one variety, Beni-Sai Salt comes in multiple flavors. The name "Beni-Sai" is a playful twist on the Japanese word for hydrangea (ajisai), symbolizing its vibrant colors. The "Beni" (meaning "crimson") in "Beni-Sai" is derived from the four-character idiom "Manryoku Ikko" (万緑一紅), which literally means "a single striking red among a vast expanse of green." We chose this name to reflect our hope that, among the many salts available, Beni-Sai Salt will distinguish itself as a truly exceptional salt.
Good health begins with good food. It’s not “obvious” that salt should be cheap just because it’s salt. In fact, high-quality salt can be quite premium. Precisely because many people see salt as a low-cost commodity, we’re focusing on branding to reflect its real value. That’s how vital salt is for our bodies. As more people move away from salt these days, we strive to create a salt that everyone will love, spreading from Hachioji (Tokyo) to all of Japan, and ultimately from Japan to the world.
Our future vision is to bring smiles to our customers by leveraging the expertise and know-how we’ve cultivated over many years. One of our core pillars is “food.” Through our original production methods—which emphasize safety and trust—we are pioneering a new culinary culture.
