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Since 1992, Hiramatsu Seafoods Company has been making traditional
Japanese tsukuda-ni (fish boiled in soy sauce) in Toyohashi City of Aichi Prefecture,
a city blessed with an abundance of produce from both land and sea as well as fresh
and clear water.
We are committed to making tsukuda-ni with even better quality every day in an aim to evolving
this traditional Japanese food nurtured in Toyohashi into a product that fits the modern age.
Our management system enables us to provide flavors that meet with the needs of the times
and to securefood safety, while keeping with traditional skills and techniques of making tsukuda-ni.
All of our efforts reflect our wish to bring traditional Japanese food to the world as products
that can be accepted as a world-class food culture, and to create “universally delicious taste.”


■Overview of the Company
　Name Hiramatsu Seafoods Company
　Address 2-1 Orichi, Umeyabu, Toyohashi, Aichi 441-0155, Japan
　Capital 10 million yen
　Foundation 1922
　Corporate establishment September 1988
　Representative Executive Director Kensuke Hiramatsu




■　History

    
1922
 ／ Yasuji Hiramatsu started a business as Yamayasu Hiramatsu Shoten, processing clams and gobies from
the Mikawa region into tsukuda-ni.

1948
 ／ Yamayasu Hiramatsu Shokuhin Company Limited established as an incorporated business.
Yasuji Hiramatsu acceded to a post of representative.
1964
 ／ New manufacturing factory constructed to enhance processing capability for fresh fish.

1978
 ／ Shiro Hiramatsu acceded to a post of representative.

1988
 ／ August
Toyohashi Plant established, leading the industry by integrating boiling, packaging and logistics departments as well as headquarter functions under one roof.

September
Hiramatsu Seafoods Company established, inheriting the business of Yamayasu Hiramatsu Shokuhin Company Limited.
Shiro Hiramatsu acceded to a post of representative.
Yamayasu Hiramatsu Shokuhin Company Limited continued its operation as a direct sales department.

1989
 ／ Fresh fish processing line, low-temperature defrosting equipment, far-infrared ceramic roaster and other equipment introduced to the No. 1 Plant to improve the quality of products. The plant was awarded the Chairman’s Prize from the Aichi Prefecture Food Hygiene Association, for being a top institution in food hygiene.

1989
 ／ Received the Aichi Prefectural Governor’s Award for being a top institution in food hygiene.
1992
 ／ Yakinago (sand eel tsukuda-ni) received the Director-General of the Fisheries Agency Prize at the 41st Seafood Product Exhibition.

1994
 ／ Iwashi Kanro-ni (stewed sardines) received the Osaka Governor’s Award at the 43rd Seafood Product Exhibition.
1996
 ／ Anago (conger tsukuda-ni) received the Osaka Consumer Grand Prize at the 45th Seafood Product Exhibition.
1998
 ／ Expanded the packaging plant to develop new products. “Hiramatsu Foods Gourmet Food Club” was introduced as a way to enhance retail sales services.
2000
 ／

Established a plant complying with HACCP guidelines in the Mito Area 2 within the Higashimikawa Waterfront Industrial Complex.
Secretariat for the Gourmet Food Club along with a sales area set up within the head office in Toyohashi.
2002
 ／ Nishin Uma-ni (cooked herring) received the Osaka Governor’s Award at the 51st Seafood Product Exhibition.
2003
 ／

Obtained ISO 9001:2000 international quality management system standard accreditation, as well as accreditation for HACCP production system standards for assured safety (accreditation organization: Japan Quality Assurance Organization).
The Mito plant received the Toyokawa Branch Director Award from the Aichi Prefecture Food Hygiene Association for being a top institution in food hygiene.


2004
 ／ Accredited as an Aichi Quality Company by Aichi Prefecture. According to Aichi Prefecture, the accreditation is given to companies that “under the direction of their top leadership and outstanding company philosophy, continue to innovate their business process and leverage their unique strengths. These companies have consideration for the environment and work to generate customer equity by creating a customer-first brand."
2005
 ／ Sanma Kabayaki (Broiled Saury Fish) and Iwashi Kanro-ni received Gold Medals at the Monde Selection global food competition, the first time such the award was received in the industry.
The company held trade fairs in Taiwan and China, making efforts to expand to overseas markets. Moreover, the company started sales at major convenience stores in Japan, focusing on new customer cultivation and new products.

2006
 ／ Sanma Kabayaki and Iwashi Kanro-ni received Gold Medals at the Monde Selection global food competition for the second consecutive year.
Showcased products at the product exhibition of the International Restaurant and Food Service Show held in New York, putting full-fledged overseas strategies into practice.
2007
 ／ At the Monde Selection international food competition, Sanma Kabayaki received a Grand Gold Metal, and Iwashi Kanro-ni received a Gold Medal for the third consecutive year. Both Sanma Kabayaki and Iwashi Kanro-ni received International Quality Trophies.


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