The wasabi used in Kameya Foods’ products is high-quality wasabi grown at the company’s farm at the skirt of Mt. Amagi in Izu. The top three keys to wasabi production are water, seedlings and management. Mt. Amagi is one of the five places with the greatest precipitation in Japan and the abundant rainwater permeates the pumice layer and springs out as water rich in nutrients and oxygen. This water is highly suitable for wasabi production. Combined with thorough production management, it allows for the cultivation of the tastiest wasabi in Japan.
Kameya uses the best quality wasabi from the Shizuoka Prefecture, all the way from roots to stems and leaves, to produce a variety of wasabi products that add color to the table. In addition to the traditional wasabi-soaking that began in the early days of the company’s founding, Kameya Foods has been constantly working to create products that meet the needs of the times, such as grout wasabi, fluffing and dressing.
About The Company
Kameya Foods was originally established as a Japanese pickles manufacturing company in Shizuoka, in 1947. Situated in a blessed environment, it has utilized a variety of local products, including wasabi but also, fresh vegetables from the western foot of Mt. Hakone, and seafood from Suruga Bay as well as beautiful and abundant water from the Kakita River springs formed by the groundwater of Mt. Fuji.
Kameya has three production sites : the Head Office Factory for pickles manufacturing, Factory II for the wasabi cleaning and cutting process, both located in Shimizucho, and Heiseidai Factory for wasabi products production in Mishima.
Although they are equipped with the latest technology, one of the main features of the Kameya manufacturing process is that there are many manual steps. From the preparation of small smudges of raw materials with a knife, to the selection by hand while checking the material, to the processing of food, including mixing the ingredients and boiling cooking, to the packing and filling of food.
Pick up the material and look at it, pick it up, or remove fine stains, every preparation is made with every effort and care. Even vegetables whose size don’t match the standards are cut in detail and made use of as raw material without taste to avoid any waste.
Kameya’s pickled and boiled products are made from fresh vegetables harvested by local contract farmers and at the Kameya Farm. The Farm started in 2012, producing the vegetables known under the brand name of Hakone Seiroku Vegetables. Being a beginner in farming, the company mainly grows wasabi, daikon radish and ginger while gathering information, improving the soil and making every other effort to produce better vegetables.
Fresh materials and rich water are the key to Kameya’s authentic, safe and delicious products, carefully crafted by the skilled hands of the company since its founding.