About Us
Greetings
Our company originally started out in the Meiji period, was incorporated as Maruta Foods Co.,Ltd. in 1971. In the spirit of the time, in July 2017, the company name was changed to Maruta Sugiyo Co.,Ltd., which added a fresh start to our journey.
We have been striving to create and offer new products to fit the society’s needs of the time.
However, these days, the society’s needs have been diverse and changing so quickly.
In the time like this, we believe it is essential for us not only to understand the new trends in the existing fields, but also to try exploring new fields and offer new values to the current world with diverse needs.
With courage and confidence, while coping with all the changes in the society, we will continue to strive to create a new history.
Maruta Sugiyo Co.,Ltd.
Representative Director and Chairman: Tetsuya Sugino
Representative Director and President: Makoto Hiraba
Corporate Mission
We deliver joy of eating delicious foods to our customers in Japan and overseas, through the local food culture, by offering better and more available food products.
Our Vision
A food company to create Smiles and Joy of eating
Company Motto
Health is the great happiness
Full effort is full victory
Company Profile
| Company Name | Maruta Sugiyo Co.,Ltd. |
|---|---|
| President | Representative Director and President Makoto Hiraba |
| Sales Area | We have a sales network across Japan from Hokkaido to Kyushu with Niigata and Tokyo as the vertical axis. A nationwide chilled transportation network with its hub located in Niigata. |
| Major Business Offices | Tokyo, Sendai, Nagoya, Osaka, Sapporo, Kanazawa |
| Branch Offices | Akita, Okayama, Fukuoka |
| Affiliated Companies | Sugiyo Co., Ltd. 10-4-1, Nishi-Mishita-cho, Nanao-shi, Ishikawa URL: http://www.sugiyo.co.jp/ |
| Head Office | 134-4 Taishido, Kita-ku, Niigata-shi, Niigata 950-3365, Japan |
|---|---|
| Founded | October 1971 |
| Capital | 27,500,000 yen |
| Fiscal Year-End | June 30 |
| Production Items | Processed food products of herring roe, horseradish and vegetables pickled in sake lees (such as Kazunoko Wasabi or Herring roe & horseradish) Processed food products of soy-sauce-marinated roes (such as herring roe, smelt roe) Processed food products of seafood pickled in vinegar Processed food products of tsukudani (fish and seaweed boiled in soy sauce), such as kobumaki (kelp roll) Processed food products of vegetable and seafood with soy sauce Soy sauce, Seasonings, and other sauce |
Kosudo Factory
JAS certified factory
Nihon Shoyu Gijutsu Center (Japan Soy Sauce Technology Center)
Main Factory
ISO22000 certified
Main Factory, Kosudo Factory, and Agano Center
![Marine Stewardship Council [MSC] certified.](/en/common/img/ninsyou03.png)
MSC-C-57567
Marine Stewardship Council [MSC] certified.
Blue Fish Label: Certifies the seafood comes from sustainable fishing
The seafood comes from MSC certified fisheries practicing sustainable fishing.
The seafood comes from MSC certified fisheries practicing sustainable fishing.
Commitment
Built on aging
We will continue to strive to create new products and new trends,
until now and in the future.
until now and in the future.
Soy sauce making is the origin of Maruta Sugiyo.
In 1873, we started brewing soy sauce in Kosudo, Akiha-ku, Niigata City.
We continue to make soy sauce by squeezing Moromi (sake mash) prepared from Shoyu-koji (a fermented mixture of soy sauce and koji rice spore) using a traditional technique that has been passed down since our establishment.
Currently, we are utilizing the technology we have cultivated over many years of soy sauce brewing to produce many delicacies that go well with rice and sake.
Even for delicacy products, the aging process is essential.
For example, it requires great fermentation skills when it comes to fermenting sake lees, which is the decisive factor for the flavor of our main product, “Kazunoko Wasabi (Herring roe & horseradish).”
As the ingredients need to mature to increase the depth of taste, we have improved our technology and knowledge over a long period of time, continuing to make efforts to meet the needs of society at that time.
We will continue to develop products tailored to the needs of the times based on traditional techniques to support Japanese food culture and promote Niigata food, including rice and sake.
In 1873, we started brewing soy sauce in Kosudo, Akiha-ku, Niigata City.
We continue to make soy sauce by squeezing Moromi (sake mash) prepared from Shoyu-koji (a fermented mixture of soy sauce and koji rice spore) using a traditional technique that has been passed down since our establishment.
Currently, we are utilizing the technology we have cultivated over many years of soy sauce brewing to produce many delicacies that go well with rice and sake.
Even for delicacy products, the aging process is essential.
For example, it requires great fermentation skills when it comes to fermenting sake lees, which is the decisive factor for the flavor of our main product, “Kazunoko Wasabi (Herring roe & horseradish).”
As the ingredients need to mature to increase the depth of taste, we have improved our technology and knowledge over a long period of time, continuing to make efforts to meet the needs of society at that time.
We will continue to develop products tailored to the needs of the times based on traditional techniques to support Japanese food culture and promote Niigata food, including rice and sake.
Products
Soy Sauce series
The starting point of Maruta Sugiyo,
made by the technique cultivated in history.
made by the technique cultivated in history.
Honjozo Tokkyu (1L)
It is a standard soy sauce that is commonly used in Japan.
For more than 145 years since its establishment, we have been carefully prepared soy sauce with the excellent balance of color, taste and aroma. This soy sauce represents our company and it can be used in a wide range of dishes.
For more than 145 years since its establishment, we have been carefully prepared soy sauce with the excellent balance of color, taste and aroma. This soy sauce represents our company and it can be used in a wide range of dishes.
Recommended: Sashimi, Nimono (simmered dish)
Junsei Tamari Shoyu (1L)
The same amount of soy beans and wheat are used to make the common soy sauce. On the other hand, larger amount of soy beans are used to make the tamari soy sauce. As a result, tamari soy sauce is rich in flavor, contains a lot of amino acids or umami.
Recommended: Sashimi, Sushi, Rice Crackers, Umami soy sauce(1L) Umami soy sauce with 1.3 times more umami flavor than regular soy sauce. Rich in glutamic acid, it enhances the taste of meat and red-fleshed fish. Made only from soybeans, wheat, and salt. Boosts the umami of dishes.
Recommended: Tuna, salmon, sushi, hibachi, sukiyaki, beef, pork, chicken or any kind of meat dishes.
Also recommend making a salad dressing Mix olive oil and this soy sauce.
Also recommend making a salad dressing Mix olive oil and this soy sauce.
Aji Jiman (1L)
A soy sauce-like seasoning made from our own brewing "Honjozo Tokkyu Shoyu," added with bonito soup and kelp soup. It is a long-selling product that can be used not only for cooking but also as “Kake shoyu (soy-sauce dressing),”and is favored by many fans as a convenient seasoning.
Recommended: Nimono (simmered dish), Tempura, Mentsuyu (Noodle Soup Base)
Tare-Katsudon no Tare (Tare-Katsudon Sauce)
Special sauce for “Tare Katsudon,” one of Niigata’s gourmet foods.
Tare-Katsudon no Tare (Tare-Katsudon Sauce) (200ml)
The sauce is made with the base of home-made Honjozo Koikuchi Shoyu (brewed dark soy sauce) from home-made koji, combined with Sota-bushi (a kind of dried bonito) with a rich flavor, niboshi (dried small sardine) with strong fish flavor, and the broth carefully made from Hidaka kelp.
Zarame (granulated sugar) is used to add sweetness that perfectly matches soy sauce. Enjoy our flavorful “Tare-Katsudon no Tare.”
Zarame (granulated sugar) is used to add sweetness that perfectly matches soy sauce. Enjoy our flavorful “Tare-Katsudon no Tare.”
Baka Unmee Tarekatsudon no Tare “Baka Tare” (Crazy Delicious Tare-Katsudon Sauce “Crazy Sauce”) (200ml)
Pork extract and Honjozo dark soy sauce of our in-house production recreate the taste of a restaurant where the cutlets are carefully prepared by dipping them into the graze with pork umami melted into it.
Zarame (granulated sugar), as well as white superior sugar, adds sweetness and flavor to the sauce.
In Niigata dialect “baka (crazy)” means "very." This product is named "Baka Unmee Tare-Katsudon no Tare," meaning "Crazy Delicious Tare-Katsudon Sauce."
Zarame (granulated sugar), as well as white superior sugar, adds sweetness and flavor to the sauce.
In Niigata dialect “baka (crazy)” means "very." This product is named "Baka Unmee Tare-Katsudon no Tare," meaning "Crazy Delicious Tare-Katsudon Sauce."
What is Tare-Katsudon?
Rice with fried pork-cutlet dipped in a soy-sauce graze.
This simple dish of rice with grazed cutlets has a unique taste of Niigata Prefecture.
This simple dish of rice with grazed cutlets has a unique taste of Niigata Prefecture.
Recipe
Recipe for Tare-Katsudon with “Baka Tare”
Tare-Katsudon
Ingredients（For one serving）
50ml of “Tare-Katsudon no Tare” or “Baka Tare”
Pork cutlet: 3 slices (Adjust the volume of pork as you like)
A bowl of rice (Adjust the volume of rice as you like)
Recipe
Deep-fry the pork cutlets (pork fillet recommended because they contain less grease)
* Or, you can also buy fried pork fillet cutlets
* Or, you can also buy fried pork fillet cutlets
In a pot or skillet, add “Tare-Katsudon no Tare” or “Baka Tare” and heat it up on a mid-low heat. Stop heating before it comes to boil.
Lightly dip/soak fried cutlet into the graze.
Place the grazed cutlets over rice and serve.
As an alternative, you can pour small amount of graze over rice before placing cutlets.
As an alternative, you can pour small amount of graze over rice before placing cutlets.
Recipe ideas using “Tare-Katsudon no Tare” and “Baka Tare”
Tare-Katsu Onigiri (Tare-Katsu Rice ball)
Ingredients（For one ball）
90g of rice
“Tare-Katsudon no Tare” or “Baka Tare”
1 slice (approx. 48g) of fried pork fillet cutlet
Nori seaweed to wrap onigiri
Recipe
Place rice in your hand and make a rice ball.
Dip the cutlet into “Tare-Katsudon no Tare” or “Baka Tare.” Place the grazed cutlet onto the rice ball.
Wrap it with Nori and serve.
Yaki Onigiri (Grilled Rice Ball)
Ingredients（For one ball）
90g of rice
1-2 Tablespoons of “Tare-Katsudon no Tare” or “Baka Tare.”
Recipe
Place rice in your hand and make a rice ball.
Apply “Tare-Katsudon no Tare” or “Baka Tare” onto the ball, grill it in a pan to brown, and serve.
Fermented food series
Koji products made by our fermentation technology cultivated for
over 145 years since its establishment.
over 145 years since its establishment.
Kome-koji Amazake (Amazake made from rice koji) Concentrated type (350g)
Amazake made from rice with no sugar added. The natural sweetness comes from the glucose produced by decomposing rice starch by the koji. Contains lactic acid bacteria (EC-12).
A concentrated type product that you can enjoy by thinning it in hot or cold water.
A concentrated type product that you can enjoy by thinning it in hot or cold water.
Ama-koji (1kg)
Ama-koji (amazake base) with natural sweetness from rice with no sugar added.
The subtle sweetness comes from glucose produced by breaking down starch from rice. Ama-koji can be used as a sweetener for various menus including sweets.
The subtle sweetness comes from glucose produced by breaking down starch from rice. Ama-koji can be used as a sweetener for various menus including sweets.
Shio-koji (250g/1kg)
A fermented seasoning with a sweet and spicy taste that mixes the sweetness of saccharified rice starch with the spiciness of salt.
Shi-koji can be used regardless of the ingredients such as meat, fish or vegetables and the cooking methods such as Japanese, Western or Chinese.
The simple seasonings of the koji and salt enhance the deliciousness of the ingredients.
Shi-koji can be used regardless of the ingredients such as meat, fish or vegetables and the cooking methods such as Japanese, Western or Chinese.
The simple seasonings of the koji and salt enhance the deliciousness of the ingredients.
Recommended: Pickling vegetables, Seasoning fish/meat
Recipe
Recipe ideas using “Amazake/Ama-koji”
Ama-koji Ice Cream
Ingredients（For one ball）
100g of Amazake or Ama-koji
100g of fresh cream
Nuts to taste
Rum-soaked raisins to taste *as needed
Recipe
Mix all the ingredient. Put it in the freezer until firm.
Top it with whipped cream, nuts of your choice, rum-soaked raisins and serve.
Top it with whipped cream, nuts of your choice, rum-soaked raisins and serve.
Cold Pasta with Tomato and Ama-koji
Ingredients（For two servings）
★ 2 tablespoons of Amazake or Ama-koji
★ 2 tablespoons of olive oil
★ 1 tablespoon of lemon juice
★ 1/3-1 teaspoon of salt
one tomato
160g of capellini (angel hair pasta)
Recipe
Combine all the ★ items in a bowl and stir them well. Roughly chop up the tomatoes and stir them in.
Boil capellini as instructed; drain and rinse with cold water until cool.
Toss (2) with the mixture (1), and serve.
Recipe ideas using “Shio-koji”
Shio-koji Tomatoes
Ingredients（For one serving）
6 cherry tomatoes
10g of Shio-koji
Recipe
Chop up the cherry tomatoes into the size you like.
Toss with Shio-koji and serve.
Toss with Shio-koji and serve.
Stir-Fried Vegetables with Shio-koji
Ingredients（For one serving）
50g of sliced pork
300g of cut vegetable
15g of Shio-koji
2 teaspoons of vegetable oil
Recipe
Cut pork into 2-3cm length, our half of Shio-koji over it to marinate.
Heat a skillet and vegetable oil. Stir-fry (1) until the colors change.
Stir in cut vegetable and the rest of Shio-koji, stir-fry and serve.
Stir in cut vegetable and the rest of Shio-koji, stir-fry and serve.
Contact
For inquiries from outside of Japan
Please email us at
※Currently we do not have full-time English-speaking staff and it will take some time for us to respond.
Thank you in advance for your kind understanding.
Thank you in advance for your kind understanding.
Branch/Sales Office
Sapporo Office
Dai-ichi Ichida Bldg. 2F
1-3-1, 1-jo, 24-ken, Nishi-ku, Sapporo-shi, Hokkaido 063-0801
1-3-1, 1-jo, 24-ken, Nishi-ku, Sapporo-shi, Hokkaido 063-0801
Sendai Office
Sendai-suisan Bldg. Dai-ichi Center 5F, 501
4-7-8 Oroshi-machi, Wakabayashi-ku, Sendai-shi, Miyagi 984-0015
4-7-8 Oroshi-machi, Wakabayashi-ku, Sendai-shi, Miyagi 984-0015
Kanazawa Office
Dai-ichi Reizo 2F, Ishikawa Chuo Uoichi Corporation.
4-14-1 Sainen, Kanazawa-shi, Ishikawa 920-0024
4-14-1 Sainen, Kanazawa-shi, Ishikawa 920-0024
Nagoya Office
Iron Bldg. Kaneyama 401
1-19-14 Kanayama-cho, Atsuta-ku, Nagoya-shi, Aichi 456-0002
1-19-14 Kanayama-cho, Atsuta-ku, Nagoya-shi, Aichi 456-0002