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会社案内

会社案内

Greeting

Keiko Irie

Today, the Japanese food market is flooded with all kind of foreign foods brought from all over the world. Some even proudly say,” There isn’t any kind of food we can’t get in Japan. This is a sign of affluence and convenience.” Does this mean quantity-wise or mere availability? What we expect to see is real wealth placed on our daily table—good quality foods which are beneficial to sustain our health. We believe knowing what we are actually putting in our mouths every day will take us to truly enrich our daily meals, because this will affect us eventually— both our health and our minds.

We take pride in playing a part in contributing to our customers’ health by making high quality, safe, and healthy food. We would like our customers to feel glad they met our products. It is our goal to create and grow a line of products known as “Food with selection of rights”.

Keiko Irie
President/CEO
Kagisho Seaweed Products, Inc.

management Objective

Through making the best use of natural ingredients, contributing to enhance the quality of customers’ lives, and by developing technology which opens new fields of business, we strive to create values such as joy and affluence to share with customers and make contributions in order to sustain and improve our local environment.

  • Create new tastes to bring happiness to customers’ tables.
  • Create ease of use and comfort to bring beauty and health to customers’ lives
  • Create new technologies and bring changes and innovation to producers and business partners.

CORPORATE PROFILE

Corporate Name Kagisho Seaweed Products, Inc.
President/CEO Keiko Irie
Established in April 1978
Incorporated in November 1984
Capital ¥50,000,000
BUSINESS CONTENTS 1) NORI___Japanese Cultivated Seaweed*
___We process, manufacture and market Nori products;
two different kinds are available. 1) toasted/non-flavored

2) flavored

* Japanese seaweed called “Nori” is widely-known as a well-balanced healthy diet food which is rich in protein and Vitamin A. It is a cultivated seaweed and differs from naturally-grown algea. Since Nori takes a traditional, sheet-like form, it is used to wrap rice to make Sushi-rolls.

3) ULTRA FINE SEAWEED POWDER*
___ We manufacture and market our ultra fine seaweed powder and powder applied foodstuffs; Japanese noodles and Italian pasta & spaghetti, salad dressing, and dietary supplements.

*Ultra fine seaweed powder is a new-aged, “barrier free” product. It has broken down the long-standing barrier between conventionality (sheet- formed Nori called “Laver”) and potentiality (powder formed Nori). We see a great future for our newly-born product ; it can be used in a wide variety of products such as cosmetics and nutraceuticals.

4) Extract Material of Nori(porphyran)

Address Headquarters: 3-21-28, Kisaki,Akashi 673-0037, Japan
tel: 81-78-945-5353/ fax: 81-78-945-5345
e-mail:info@kagisho.co.jp

Okubo: 1640-1, Eigashima,Okubo-cho Akashi 674-0064, Japan
tel: 81-78-945-5757/ fax: 81-78-945-5351

Kakogawa: A-102, 300, Kakogawa-cho Shinohara-cho, Kakogawa 675-0065, Japan
tel: 81-79-441-7999 / fax: 81-79-441-7950

R & D ACTIVITIES

Government and Prefecture aided projects

  1. 1) Small & Medium Enterprise Basic Law(Promotion of Business Innovation and Start-Ups of SMEs, Clause 1)
    ___On January 28th ,2000, the Japanese government enacted Temporary Expedient Act/Article 4, Clause 3, Small & Medium Enterprise Basic Law in order to aid creative R&D activities of small and medium-sized companies. Kagisho obtained this government approval from the Governor of Hyogo prefecture through examination of its following project theme and goal:
    Theme & Goal: (1) Mass production of ultra fine seaweed powder
    (2) Application of ultra fine seaweed powder
    Project term : December 1999 – March 2002
  2. Government-aided project:
    ___ On March 12th, 2001, the following project theme we submitted was chosen as the theme of “Fiscal 2000 Supplementary Budget/Regional Business Revitalization & Promotion of Food Technology Development Aid Program.
    Project Theme___ Develop manufacturing technology for
    producing diets for elderly people using
    ultra fine seaweed powder
    Project term ___ March 2001___ February 2002
  3. New Enterprise Program
    ___On July 26th,2002, the governor of Hyogo approved our following project as a “Fiscal 2002/New Enterprise Program.” As a result, we were able to receive funding from The Hyogo Center For The Promotion Of Small And Medium Enterprise.
    Project Theme___ Commercialization of dietary supplement using ultra fine seaweed powder
    Project term July 2002___March 2004

Joint Research Activities

  1. Hajime Hatta___ Assistant Professor /Food Nutrition Department
    Kyoto Women’s University
    Research theme: Activation of Natural Immunity using
    Ultra Fine Seaweed Powder
  2. Shigeaki Baba ___ Professor Emeritus / Kobe University
    Chief Director /International Diabetes Educational Studies
    Research Department
    Research theme: Antioxidation Effect of Ultra Fine Seaweed Powder
  3. Takao Ohta ___President / Japan Food Research & Development
    Institute Co., Ltd.
    Research theme: Application Research of Ultra Fine Seaweed Powder

External Reporting

  1. Lecture given at The 159thNew Ceramics Research Discussion /
    December10th 2003___
    Pulverizing Technology and Usage of
    Ultra Fine Seaweed Powder
  2. Meeting to exchange ideas with Hyogo Prefectural Biotechnology
    Research members on March 14th 2003
    Research on Physiological Activation aspects of Ultra Fine
    Seaweed Powder
  3. The 29th Symposium on Properties of Food / November 5th 2002
    Research on Physiological Activation aspects of Ultra Fine
    Seaweed Powder
  4. The 49th Meeting of the Japan Food Science Engineering Association/
    August 29th 2002
    Effects of Ultra Fine Seaweed Powder on Increasing
    Natural Immunity
  5. The 48th Meeting of the Japan Food Science Engineering Association/
    September 13th 2001
    Effect of particle size of seaweed powder on nutrition extraction

最新情報

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