With a single-minded dedication to garlic—bringing quality from Takko, Aomori to Japan and the world.
Production & Procurement
We procure roughly 500 tons annually through in-house cultivation and purchases from farmers across Aomori Prefecture, operating an integrated system from production to processing and sales.
Processing & Manufacturing
Using proprietary methods, we shorten the aging period for black garlic from the typical ~one month to two weeks. We produce high value-added products rich in polyphenols and amino acids. HACCP certification was obtained in 2019, ensuring both safety and quality.
Sales & Distribution
- We sell fresh garlic, black garlic, and processed products such as peeled cloves, grated garlic, chips, and powder.
- Nationwide sales via e-commerce.
- Achieving more than twice the profitability compared to selling fresh produce.
Global Expansion
Focusing on Southeast Asian markets with large Muslim populations, we obtained Halal certification in 2015. Since then, we have exhibited at food festivals across Southeast Asia and the Middle East and signed agreements with local distributors. We export to Vietnam and Taiwan, and—leveraging JICA programs—have conducted market research and cultivation support in the Philippines.
Regional Branding
As a member of the Aomori Black Garlic Association, we participate in the regional collective trademark “Aomori Black Garlic” (registered in 2015). We make a major contribution to regional branding, accounting for roughly one-third of the association’s total sales.