History of Mizkan

1804 Founding of a vinegar store Establishment of a vinegar shop, and then to Edo Edo, a metropolis with a population of one million, had a well-developed transportation network such as the Five Highways and sea routes, and various foodstuffs were transported from all over Japan. A variety of food cultures developed, and high-class restaurants and teahouses appeared. Among the common people, in addition to peddling natto (fermented soybeans) and side dishes, stalls selling soba, sushi, tempura, etc., flourished as casual eating out. In 1804 ( the first year of Bunka) , Matazaemon I visited Edo with his friend Rihee Maseri and encountered "sushi".

Bunka 8 years1811

The foresight of the first generation with the tailwind of "Hayazushi“

Originally, the Chita Peninsula was a thriving area for sake brewing, and there was an abundance of sake lees. After returning from Edo, the first generation Matazaemon began making vinegar while running a sake brewing business, making effective use of sake lees. At that time, it was unthinkable for sake brewers to make vinegar. This is because if acetic acid bacteria enter the sake barrel, all the sake will turn into vinegar.

However, Matazaemon's daring challenge was a splendid success, and in 1810 (Bunka 7), he hired two craftsmen specializing in vinegar, and in 1811 (Bunka 8) built a vinegar storehouse (factory). rice field. In Edo, on the other hand, Hayazushi, the prototype of nigiri-zushi, became popular, and sushi stalls began to appear here and there. Matazaemon considered Edo to be an important market for lees vinegar, and aggressively promoted sales by utilizing the shipping power of Handa. The sweetness of lees vinegar goes well with hayazushi, and it came to be used at popular sushi restaurants in Edo.

A water path that makes use of soldering skills

Securing a large amount of water has always been a major challenge for the brewers of Handa, and the brewers have considered drawing a private "water supply" from the water source. Therefore, Matazaemon laid the water supply twice during the Bunsei period and the Kaei period. The first one (1821) was a wooden water pipe called “mokuhi” that drew water to the brewery, with a total length of about 450 meters. The second one (1850) was a large-scale project that laid 1,350 meters of water. It was a big project that took advantage of the skill.

Kouka 2nd year1845

Birth of “Yamabuki” , the difference of vinegar

Marukan Mark Thanks to his efforts , Owari's vinegar became so famous that people in Edo would say "Owari no Marukan" when they said "vinegar" . However, in the days when there was no trademark registration system, anyone Marukan Markcould sell vinegar with a mark. Therefore , Matazaemon II came up with the idea of ​​giving the product its own brand name in order to differentiate it from other vinegars.

However, Matazaemon's daring challenge was a splendid success, and in 1810 (Bunka 7), he hired two craftsmen specializing in vinegar, and in 1811 (Bunka 8) built a vinegar storehouse (factory). rice field. In Edo, on the other hand, Hayazushi, the prototype of nigiri-zushi, became popular, and sushi stalls began to appear here and there. Matazaemon considered Edo to be an important market for lees vinegar, and aggressively promoted sales by utilizing the shipping power of Handa. The sweetness of lees vinegar goes well with hayazushi, and it came to be used at popular sushi restaurants in Edo.

1868

Mizkan living in upheaval
All over the world

The Edo shogunate, which lasted for 265 years, fell, and the world of civilization and enlightenment came.Due to the policy promoted by the new Meiji government, many brick buildings were constructed in the town.Western restaurants appeared in port towns such as Yokohama, and people's eating habits changed greatly to Western style.In order to respond to this turbulent era, Mizkan not only made vinegar, which was doing well, but alsoactively challenged new businesses such as beer, milk, and banking.

1945

Second founding
Be a buyer and put your heart into a good product

In 1956 (Showa 31), as the words ``no longer post-war,'' Japan achieved post-war reconstruction and entered a period of rapid economic growth. The environment surrounding food has also changed significantly, and various ingredients have come to flow in from all over the world. Amidst a wave of remarkable diversification in eating habits and cuisine itself, Mizkan continues to take on challenges, aiming to contribute to a richer food culture and provide safe and secure products.

Birth of the Corporate Philosophy “Two Origins”

In 1959, at the beginning of the high-growth period, 7th generation Matazaemon Nakano said, ``Be a buyer, put your heart into it, and offer good products.'' He began to advocate that it is important to think as one's body. Furthermore, in 1974, in the era of the first oil shock, he began to convey the phrase "kyakka shoko" (review of the footsteps), based on the desire to review management by always looking at the situation. , added the word ``denial of the status quo,'' and came to use the phrase denial of the status quo based on a review of the footsteps''. This is where Mizkan's corporate philosophy of "two origins" was born.

To general food manufacturer

On October 1, 1964, the Tokaido Shinkansen opened between Tokyo Station and Shin-Osaka Station. With the opening of the Tokyo Olympics on October 10, it has become a year in which the power of Japan will be appealed to the world. That year, Mizkan Ponzu (seasoning) was born, marking the beginning of new product development. In order to respond to the diversification and globalization of food culture, we will develop and sell various products.

2004

From "Mizkan" to "mizkan"“
Soon, it will change to life.”

Japan, suffering from an unprecedented recession after the bursting of the bubble economy, was on the brink of whether or not the economy could be revived, and the future was uncertain. However, in order to grow in any environment, in 2004 Kazuhide Nakano, the eighth generation of the founding family, formulated a new group vision.

He then advocated that the Mizkan Group should protect its "two origins" forever, and that "improvement in performance through unlimited quality improvement" was the beginning of new transformation and challenges.

• 2012/2013 Acquired British vinegar brand "SARSON’S” and British sweet pickle brand "Branston"
• 2014 Acquired British vinegar brand "SARSON’S” and British sweet pickle brand "Branston"
• 2018 Formulation of Mizkan Future Vision Declaration and start of ZENB initiative