OTAFUKU

ABOUT: OTAFUKU

The name “Otafuku” is meant to represent “Bringing happiness to a great amount of people.” Our face logo image (Otafuku-san) consists of her thin eyes (showing an ever smiling face), her low nose (representing humility), her tiny mouth (implying that she does not waste her words), her large ears (signifying her ability to listen),her robust cheeks (indicating a healthy body and mind), and her wide forehead (portraying her wisdom), which are all expressions to show us that her beauty is internal. The basic flavors are sweetness, sourness, saltiness, bitterness, and umami. We hope to be loved forever by everyone who knows about the sweet, sour, and bitter times of life, and this is why we have used the “Otafuku” brand over our long history.In order for people around the world to enjoy our products, we create products that not only taste authentic Japanese, but also match local tastes.By working daily to develop custom-made seasonings to match a wide variety of menus, we have accumulated a great deal of know-how and ideas as well as strong development capabilities.

OUR PRODUCT

OKONOMI SAUCE

Otafuku's Okonomi Sauce for export preserves the sauce’s traditional flavor, characterized by a mellow sweetness and good body, and is made using carefully selected dates. Although the sauce is made for use on Okonomiyaki, a type of Japanese-style pancake, it can be used on a variety of different foods.
YAKISOBA SAUCE

Otafuku's Yakisoba Sauce for export preserves the sauce’s traditional flavor, which is characterized by a mild taste and a rich hint of spices. It pairs very well with Chinese noodles. Adding just a serving of this sauce can turn plain ingredients into much beloved Yakisoba. It can also be used to enhance a variety of other stir-fried dishes.
SUSHI SAUCE

A soy-sauce-based sauce with a touch of sweetness which can be used as a decoration or condiment for rolled sushi, a sauce for cooking, or for adding flavor to teriyaki sauce.

BENEFITS

Rich Umami Flavor:

The sauce enhances the savory taste of dishes with its umami profile, which can help satisfy taste cravings while providing a depth of flavor without being too overwhelming. Like yakisoba sauce, okonomiyaki sauce provides a savory umami profile, which can make foods more satisfying and help reduce the need for excessive...

Contains Antioxidants:

Some of the ingredients, like soy sauce and ketchup, contain antioxidants, which can help neutralize free radicals in the body and support overall health. Soy sauce contains amino acids, including some essential ones like glutamic acid, which contributes to the umami taste and supports protein synthesis.

Low in Fat:

Otafuku sauce is generally low in fat, which makes it a healthier alternative to some other sauces that can be high in unhealthy fats (like mayonnaise or creamy dressings). It adds bold flavor without the need for extra oils or fats. These sauce are relatively low in fat, making it a flavorful option without adding too much unhealthy fat.

HISTORY OF OTAFUKU

1922Our business starts.

Company founder, Seiichi Sasaki, opens “Sasaki Shouten” as a sake and soy sauce wholesaler/retailer in the town of Yokogawa (Hiroshima-shi).

1938Vinegar brewing production starts.

Vinegar production starts with the idea of further expanding the appeal of delicious and healthy products. The spirit of our founder, Seiichi Sasaki, has been preserved to this day. His mottoes for manufacturing products were “Never use anything harmful to the body” and “Each drop is imbued with our spirit and history.”

1952Sales of the sauce for Okonomiyaki start.

After the end of WWII, we started the production of sauces in order to prepare for the upcoming age of Western food. We heard complaints from owners of Okonomiyaki restaurants that “the thin sauce flows right onto the grill,” and in response, we repeatedly tried to create a sauce to match the okonomiyaki.

1975Dates are added to our Okonomi Sauce recipe.

We started to use dates in our recipe because of their high nutritional value.
We have continued to use them as our special ingredient to this day. In addition to the sauce recipe, we now also use them to produce our vinegar.
The growing regions and types of dates we use in our products are carefully selected. We even take the time to process some of them on our own.

2013Overseas factories were completed.

Qingdao Factory and Los Angeles Factory are completed and started operation in 2013.
Malaysia Factory was completed and started operation in 2016.

Today

Otafuku is known as one of Japan's biggest seasoning sauce manufacturers and continues to grow. The founder's two-pronged philosophy, “Never compromise the quality of the ingredients” and “Every drop counts,” has been successfully carried out by the following generations. A strong passion for better products lives on.

Ingredient Sourcing and Preparation:

The first step is sourcing high-quality ingredients. The primary ingredients for Otafuku Sauce typically include:

Soy sauce: The base of the sauce, providing umami and saltiness.
Sugar: For sweetness and balance.
Vinegar: Adds acidity and tanginess.
Spices and flavorings: These can include ingredients like garlic, ginger, and various proprietary blends to create the sauce's distinctive taste.
Other liquids: Ingredients like Worcestershire sauce or tomato paste can be used to enhance the depth of flavor.

Blending and Cooking:

Once the ingredients are ready, they are combined in large industrial mixing vats. The steps in this phase include:

Blending: The soy sauce, sugar, vinegar, and spices are mixed together. This is done to ensure the ingredients are evenly distributed throughout the sauce.
Heating and Cooking: The mixture is heated to a controlled temperature. This cooking process helps dissolve the sugar, integrate the flavors, and ensure that the sauce has the correct consistency and smooth texture. Some sauces are cooked for longer periods to allow the flavors to fully meld and develop.

In some cases, the sauce may undergo a fermentation process, especially if it contains fermented ingredients like soy sauce. However, Otafuku Sauce likely uses a quicker, modern process for consistency and mass production.

Filtration:

After the sauce has been cooked and flavored, it may go through a filtration process to remove any solid particles or impurities. This ensures that the sauce is smooth and has the desired consistency.

Cooling and Adjusting Consistency:

The sauce is cooled to room temperature after cooking. During this phase, the consistency and thickness of the sauce are checked. If necessary, additional ingredients (like starches or thickeners) might be added to adjust the viscosity and ensure the sauce is the right texture for easy application.

Packaging:

Once the sauce has cooled and is the right consistency, it’s ready for packaging. The sauce is transferred into bottles, jars, or other containers. These containers are often sterilized before filling to prevent contamination. The packaging is sealed tightly to prevent air from entering, which could spoil the product.

Labeling and Quality Control:

After packaging, each container of Otafuku Sauce is labeled with important information, including the ingredients, nutritional facts, and expiration date. Quality control checks are performed throughout the process to ensure the sauce is consistent in flavor, texture, and quality.