HIRAMATSU SEAFOOD CONPANY-CompanyProfile

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2011.07.12
We produced and released worldwide new bottled Tsukuda-ni “Teriyaki Fish Series” that encounters the delicious Japanese food culture and the world food culture under our concept “Bringing Tsukuda-ni to the world’s dinner table”.

2011.07.02
We are going to participate in “FOOD EXPO2011” from August 11 to August 13 in Hong Kong.
We are looking forward to seeing you.

2011.05.25
Ayu Kanro-ni (Stewed Sweetfish) won the Grand Gold Medal at the 2011 Monde Selection
(International Institute for Quality Selections)!
This is an achievement for the second consecutive year.

2011.05.10
We are going to participate in “FOOD TAIPEI 2011” from June 22 to June 25 in Taiwan.
We are looking forward to seeing you.

2011.05.02
Opened a website of world's largest international BtoB community "Alibaba".

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

■Contact Information

　Contact person

Sales Department Manager Nagasaka(Mr.)　Tel：0533-77-2468

■　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	／	Kensuke Hiramatsu assumed the position of the representative executive. 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 Medal, and Iwashi Kanro-ni received a Gold Medal for the third consecutive year. Both Sanma Kabayaki and Iwashi Kanro-ni received International Quality Trophies.
2008	／	At the Monde Selection international food competition, Iwashi Kanro-ni received a Grand Gold Medal, and Sanma Kabayaki received a Gold Medal.
2009	／	Ayu Kanro-ni (Stewed Sweetfish) received two stars at the International Taste & Quality Institute (iTQi). Sanma Kabayaki (Broiled Pacific Saury) received a Grand Gold Medal, and Iwashi Kanro-ni (Stewed Sardine) received a Gold Medal at the Monde Selection. Both Sanma Kabayaki and Iwashi Kanro-ni have received more than Gold Medals for the fifth consecutive year.
2010	／	Ayu Kanro-ni (Stewed Sweetfish) received a Grand Gold Medal at the Monde Selection.
2011	／	Ayu Kanro-ni (Stewed Sweetfish) received a Grand Gold Medal at the Monde Selection. Won the Grand Gold Award for two consecutive years We produced and released worldwide new bottled Tsukuda-ni “Teriyaki Fish Series” that encounters the delicious Japanese food culture and the world food culture under our concept “Bringing Tsukuda-ni to the world’s dinner table”.

【Our Commitment 】

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