Exhibiting at Thaifex - Anuga Asia 2025

Fundodai, Inc. is one of Japan’s most historic and innovative producers of soy sauce, miso, and traditional seasonings. Headquartered in Kumamoto City, Kumamoto Prefecture, the company was founded over 150 years ago and remains deeply committed to preserving Japanese food culture while continuously innovating with modern culinary trends. Fundodai serves both domestic and international markets with a diverse line of sauces, condiments, and specialty products crafted with craftsmanship and precision.

Company Overview

• Company Name: Fundodai, Inc.
• Founded: 1869
• Headquarters: Kumamoto City, Kumamoto Prefecture, Japan
• Website: https://www.fundodai.jp/
• Email: inquiry@fundodai.jp
• Phone: 0570-200-545
• Brands: Fundodai, Fundodai Goyo

Fundodai is known for harmonizing tradition with innovation, offering authentic products used in both professional kitchens and households across Japan and abroad.

Core Products

1. Soy Sauce Line

• Koikuchi (Regular) Soy Sauce
• Usukuchi (Light) Soy Sauce
• Shiro (White) Soy Sauce
• Tamari Soy Sauce
• Crystal Soy Sauce — a patented transparent soy sauce developed for chefs and aesthetics

2. Fermented Products

• Miso Paste (white, red, blended)
• Aka Miso for Kyushu-style cuisine
• Instant Miso Soup variants

3. Multi-purpose Sauces and Seasonings

• Tsuyu (noodle soup base)
• Ponzu Sauce
• Cooking Sake
• Mirin-like Seasoning

4. Functional and Special Needs Foods

• Soft-Food Products — developed for hospitals and elder care, including pureed and soft-texture soy-based dishes that retain traditional flavors

Production Facilities and Capacity

Fundodai operates modern HACCP-certified production lines integrated with traditional fermentation techniques:

• Soy sauce aging in cedar barrels
• Miso fermentation tanks using koji inoculation
• In-house bottling, packaging, and R&D center
• Annual production exceeds 30,000 kiloliters of soy-based condiments

All manufacturing is conducted in accordance with ISO 9001 standards and complies with Japanese Agricultural Standards (JAS).

Domestic Market Reach

• Distributed nationwide through Aeon, Seiyu, Coop, and other retailers
• Private label partnerships with convenience stores and regional supermarket chains
• Foodservice distribution to restaurants, schools, catering kitchens, and hospital systems

Fundodai products are especially prevalent in the Kyushu region, where its soy sauce and miso are considered foundational to local cuisine.

International Presence and Export Markets

Fundodai exports its products to over 15 countries, focusing on:

• North America (USA, Canada)
• Europe (UK, Germany, France)
• Southeast Asia (Singapore, Thailand, Philippines)
• Oceania and Middle East

The export line includes soy sauces tailored to international food safety and labeling requirements, including gluten-free and additive-free options.

Innovation and R&D

Fundodai operates an internal research division focused on:

• Developing new seasoning profiles that combine traditional Japanese umami with global flavor trends
• Crystal Soy Sauce, an innovative transparent product that maintains authentic taste while offering visual purity for high-end cuisine
• Low-sodium formulations and elderly care-friendly textures

Fundodai collaborates with chefs and culinary institutes to test new products and cooking applications.

Sustainability and Community Engagement

• Actively participates in zero-waste fermentation processes
• Sourcing local soybeans and wheat where possible
• Supports regional agriculture revitalization projects in Kumamoto Prefecture
• Hosts annual factory tours and food education events for students and community groups

Awards and Recognition

• Recipient of Good Design Award for Crystal Soy Sauce
• Featured in NHK documentaries on traditional Japanese fermentation
• Selected as a “100-Year Company” by METI (Ministry of Economy, Trade, and Industry)
• ISO 9001 and HACCP certified

Customer Testimonials

“Fundodai’s Crystal Soy Sauce is revolutionary. It allows us to maintain clean plate presentation without sacrificing flavor.”
— Executive Chef, Michelin-starred restaurant, Tokyo

“Their Kyushu-style miso brings nostalgic taste into modern healthcare meals. It’s a reliable brand for soft-food applications.”
— Head Dietitian, Kumamoto Elder Care Center

Summary

With over 150 years of dedication to soy-based craftsmanship, Fundodai, Inc. is a symbol of Japan’s culinary legacy and forward-thinking spirit. By preserving ancient fermentation methods while embracing modern food needs, Fundodai continues to lead in quality, innovation, and cultural integrity. Its commitment to local heritage, health-conscious solutions, and global standards makes it a benchmark in the world of soy sauce and Japanese seasonings.