＼Reason4／①Bonito Flake Brains
As soon as we receive a telephone call from you, our bonito flake advisors set about working with you as your best partners. Any questions you may have about bonito flakes are fair game. Starting today, we are your “Bonito Flake Brains.”
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Daisuke Kobayashi
Deep experience in procuring bonito flakes and acting as a plant foreman. Equipped to help you design flaked products, from raw materials on through the finished product.
Kobayashi hosts tours of Yaizu’s port, bonito flake plants, and flaking plants, letting you see the process yourself. These tours of Yaizu are well-regarded for the way in which they let you discover delicious products. Please do take part.
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Koji Wada
From design of flaked, powder, and liquid products to the creation of broth packs and rice seasonings, he uses his deep knowledge and expertise to plan Kobayashi Foods’ products. Do not hesitate to contact him.
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Tomoteru Kawaku
Skilled in procuring raw materials and designing and planning products.
Handles procurement of bonito and mackerel flakes from Japan and overseas. We procure 1,000 tons annually. There are only a few people in Japan with the skillset to single-handedly manage 1,000+ tons of various flake products in Japan and see them realized as a final product. He is equipped to discuss with you both near-term raw materials procurement and long-term targets based on the state of bonito fishing. He is also a specialist in dried items (rice seasonings, etc.) and broth powder. Carefully making decisions on the raw materials, powders, and liquids that form the final product, he can visualize the final image of a downstream product in an instant. You will feel at ease to discuss your dry product needs and receive an optimal design for your next hit product.
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Atsuko Oda
A specialist in order intake.
Suppose you have an urgent production plan and want to deliver the goods in 24 hours. Don’t hesitate to contact her right away. She’ll present you with the shortest timeframe available and set to work on production.
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Yu Maejima
Leave bonito shaving and product design to him.
His area of expertise is thin shaving down to the level of 200 microns, something generally too difficult for machines to measure. Do not hesitate to ask for advice in this area. He is also equipped to help you with pulverization, powders, and cutting in bands and cords.
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Takehiro Inaba
Our quality assurance specialist.
In charge of HACCP, traceability, issuing standards documents, and all other matters of quality control. Ask any questions you may have about sanitation, quality management, and more. He can also advise on labeling of products you manufacture.
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Ken Mihara
A specialist in craftsmanship
His day-to-day work involves carefully selecting the best quality among different grades of bonito flakes and exploring how to maintain their quality and natural flavor. Working with Japan’s bonito flake production firms nationwide, he procures the best product for your needs.
