Kezuribushi Processing Plant with
the Latest Hygienic Equipment

New Kyoto Nantan Plant and Halal Certification

The new plant was built in Nantan City, northeast of Kyoto, in September 2014 to provide better quality products and to install equipment that is more hygienic and safe for the production of our products.
 Site:9,563 ㎡ (2.36 acres)
 Total Floor:5,190 ㎡ (55,864.7 sf)
In addition, the Kyoto Nantan Plant received Halal Certification in March 2015. While Japanese cuisine has been registered as a UNESCO intangible cultural heritage, this is the first Halal certification in Japan for a kezuribushi processing plant for dashi (fish broth), which is the base of Japanese cuisine. We keep striving to contribute to protection of the taste of dashi and the preservation of the Japanese cuisine culture.
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Hygiene Control Procedures

 For our customers’ peace of mind when using Fukushima Katsuo products, we implement approved hygiene control procedures based on HACCP (Hazard Analysis Critical Control Point) in our production processes.
At a time when it is difficult to guarantee food safety, our hygiene control is based not just on traditional rule of thumb methods, but on scientific, internationally recognized standards.
Here at Fukushima Katsuo having a certified control system is not a goal in itself; rather we see it as one way of delivering a safer product to our customers. We believe what is important are the feelings of every person involved in the production process and the love they have for the product.
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