Our Flavour Process
Our signature depth of flavour comes from premium Japanese anchovy extracts, naturally aged through time, not diluted with water. Fresh anchovies are carefully salted and fermented for up to 365 days for our fish sauce, and up to three years for the extract base used in our seasoning powders. This slow ageing process creates darker, fuller-bodied seasonings with rich umami and no fishy aftertaste.
Production takes place in a main overseas processing plant of Maruha Nichiro. In addition to strict compliance with international quality, hygiene and safety standards, the manufacturer holds Shandong Halal Certification (SHC) recognized by JAKIM.
Advanced Seafood Processing Plant
Modern facilities safeguard freshness from sea to store.
Carefully Controlled Environments
Temperature and hygiene standards that protect every batch.
Tradition Meets Innovation
Recipes perfected with modern Japanese technology for authentic flavour.
From internationally recognised ISO manufacturing standards and SGS-tested raw ingredients to Halal certification recognised by JAKIM, every Niigata product is produced under strict quality controls — ensuring safety, consistency and complete confidence in every pack.
Our manufacturing facility operates under strict ISO-certified quality management systems, ensuring consistent production, food safety and reliable flavour in every batch.
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All key raw materials are verified through internationally recognised SGS laboratory testing, confirming safety, purity and compliance with global food standards.
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Our production process is officially Halal-certified and recognised by JAKIM, giving consumers full confidence in the integrity and safety of every Niigata product.
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We aspire to bring authentic Japanese umami into every home and professional kitchen, inspiring better cooking experiences through high-quality, halal-certified seasonings that elevate everyday meals.