新丸正 List of Products and Services

We would like to introduce our "PB/OEM" business. You do not need to provide specific details for consultation. Please feel free to share your ideas with us. Our PB/OEM services promise to maintain our position as a "partner" and to fully engage with you. 【Features】 ■ Small lot production ■ Manufacturing of export-compatible products ■ Seasoning technology ■ A wide range of products ■ Flexible responses ■ Safe and reliable quality *For more details, please refer to the PDF document or feel free to contact us.

• OEM

We received a request from a customer who is expanding our PB household dashi packs in the United States to develop a commercial size product. Considering a size that is easy to use in restaurants and its shelf life, we examined the number of dashi packs per package. We estimated the product cost and worked with the customer to determine if it could be incorporated into their dishes while finalizing the specifications. Due to the long shipping time to the United States, we also considered the expiration date and designed production lots and products to avoid waste, allowing for use alongside the opening of a five-star hotel restaurant in the eastern United States. [Case Overview] ■ Challenges - Commercialization of "KIRIKA dashi packs" - Cost of commercial size - Shipping time to the United States and expiration date ■ Results - Achieved production lots that avoid waste while considering the expiration date *For more details, please refer to the PDF document or feel free to contact us.

• OEM

We would like to introduce a case study of a request for the development of seafood extract from a confectionery manufacturer. We received an inquiry asking for proposals for either powder or extract made from ingredients that can be sourced from Shizuoka Prefecture. It was anticipated that a stable supply of by-products from the kinmedai (red snapper) caught in Shimoda could be secured, and we created a sample extract made from these ingredients through enzymatic decomposition. The flavor of the kinmedai was rich, and it was noted that the product characteristics were well-defined, leading to a confirmation of adoption. [Case Overview] ■ Challenges - Proposals for either powder or extract made from ingredients that can be sourced from Shizuoka Prefecture - "Celebratory" elements for spot sales during the year-end and New Year period ■ Results - Proposed an extract made from by-products of Shimoda kinmedai - Suggested the celebratory element of "Omedetai" (congratulations) with "Omedetai" (celebratory) features *For more details, please refer to the PDF document or feel free to contact us.

• OEM

Here is an example of a request for the development of a commercial-grade broth pack for hot pot soup from a soy sauce manufacturer. The development department requested a reduction in the labor involved in the extraction process and an enhancement of flavor. The broth pack for hot pot soup uses only bonito and kelp as raw materials. Since the balance between bonito flakes and kelp is a key point, we started by adjusting the blend of bonito flakes and kelp, and were able to provide the broth that the customer desired. [Case Overview] ■ Issues - Reduction of labor in the extraction process and enhancement of flavor ■ Results - Blended various types of bonito flakes unique to our company - Successfully provided the broth of bonito and kelp that the customer requested *For more details, please refer to the PDF document or feel free to contact us.

• OEM

Here is an example of a product development request from a food manufacturer for a soft furikake. They consulted us about developing a product that combines bonito and ginger as the main ingredients, flavored with shichimi togarashi, as an additional item to their existing rice accompaniment products. We confirmed the schedule leading up to the release, submitted samples, and proceeded with product development. 【Case Overview】 ■Challenges - Additional item for existing rice accompaniment products - Product flavored with shichimi togarashi, primarily featuring ginger - Commitment to taste with small lot development - Change in release timing ■Results - Proposed a mixture of shaved bonito tsukudani and ginger tsukudani - Completed a flavor that satisfied the client's expectations - Conducted internal adjustments such as securing the production line, achieving the change in release timing *For more details, please refer to the PDF document or feel free to contact us.

• OEM

Here is an example of a request for a private brand (PB) of cat bonito flakes received from a buyer in the South Korean pet industry. It seems that they had made requests to multiple companies, but they were convinced by our speed of response and attitude, leading them to decide on production with us. Since this was a product created from scratch, we were able to proceed while sharing various processes of product development. 【Case Overview】 ■Challenge - Development request for a private brand product from a customer in the pet industry ■Result - Adopted a resealable bag since it is not a single-use product - A bag with holes for hanging in addition to shelf display - Used a new film material for the initiative *For more details, please refer to the PDF document or feel free to contact us.

• OEM

We would like to introduce a case where we received a development request for a project aimed at re-evaluating traditional Japanese foods at retail stores. Due to the lack of definitions and benchmarks in product development, our proposal capabilities as a katsuobushi (dried bonito flakes) manufacturer were put to the test in this challenging project. Ultimately, we created a seasoning that allows you to experience a refreshing and clean flavor of umeboshi (pickled plum) while also enjoying a rich umami taste from the dashi. This "Iri-zake" can be used in various ways: poured directly, as a marinade for ingredients, for seasoning simmered dishes and soups, or mixed with other seasonings. 【Case Overview】 ■ Challenges - Project to re-evaluate traditional Japanese foods - Product development without definitions or benchmarks ■ Results - A seasoning that provides a rich umami flavor from dashi - Completion of a versatile "Iri-zake" *For more details, please refer to the PDF document or feel free to contact us.

• OEM

We would like to introduce a case where we received a request for the development of liquid seasonings from a manufacturer that supplies prepared foods to retail chain stores in Shizuoka Prefecture. We developed a soy sauce-based sauce for katsudon and oyakodon, focusing on the formulation of dashi as a katsuobushi shop in Yaizu, while organizing market research and regional characteristics. We combined our rich, concentrated dashi extracted in-house that can withstand strong flavors, added soy sauce, mirin, and sugar to the point where it wouldn’t dissolve any further, and completed the sauce for the rice bowls using only seasonings typically found in households. [Case Overview] ■ Challenges - Soy sauce for katsudon and oyakodon - Concept: The taste of Shizuoka ■ Results - Developed a product with a focus on dashi formulation as a katsuobushi shop in Yaizu - Completed the taste of Shizuoka *For more details, please refer to the PDF document or feel free to contact us.

• OEM

Here is an example of a request we received from a food manufacturer for the development of a delivery meal kit dashi pack. The request was for a vegetable dashi pack for home use, packaged individually, suitable for Japanese, Western, and Chinese dishes. The dashi pack was benchmarked against those from a Kyoto ryotei (traditional Japanese restaurant). By establishing several stages to understand how the customer would use the product and clearing each one, we were able to commercialize it. 【Case Overview】 ■ Challenges - Vegetable dashi pack for home use - Individually packaged - Dashi pack suitable for Japanese, Western, and Chinese dishes - Benchmarking against dashi packs from a Kyoto ryotei ■ Results - Considered for home-cooked dishes like nikujaga and Western-style soups like pot-au-feu - Care taken to ensure the soup does not become too dark or cloudy - Specifications were finalized, and the proposed product was adopted *For more details, please refer to the PDF document or feel free to contact us.

• OEM

Here is a case study of a request for the development of a commercial dashi pack from a side dish manufacturer. Development of dashi for red miso soup sold in the Tokai region. To create a dashi that complements red miso, we developed the concept based on feedback from miso manufacturers, restaurants, and supermarkets. Using the actual miso to be used, we repeatedly adjusted the dashi blend and conducted sensory evaluations until the dashi pack was completed. We confidently proposed it, and the customer was satisfied. [Case Overview] ■ Challenge - Dashi for red miso soup sold in the Tokai region ■ Result - A blended shaving primarily based on bonito - The dashi pack was completed by repeatedly adjusting the dashi blend using the actual miso, and we confidently proposed it, leading to customer satisfaction. *For more details, please refer to the PDF document or feel free to contact us.

• OEM

Here is a case study of a request from a retailer for the development of a drip-type dashi pack. We received an inquiry asking if we could develop a dashi product that is easier to drink every day than the usual dashi packs, and we proposed a drip-type dashi pack that only requires hot water to be poured over it. We started with a request for delivery on a very tight schedule, and although there was a need to review the packaging method during the final packaging stage, we were able to successfully complete and deliver it by the customer's desired deadline. [Case Overview] ■ Challenges - A dashi that can be easily consumed every day - Delivery on a tight schedule ■ Results - Proposed a drip-type dashi pack that only requires hot water - Achieved completion and delivery by the desired deadline *For more details, please refer to the PDF document or feel free to contact us.

• OEM

We would like to introduce a case study on the development of EU HACCP certified bonito flakes for export to EU countries. Since 2021, it has become mandatory for animal-derived ingredients used in "mixed foods" exported to EU countries to be EU HACCP certified. To manufacture EU HACCP certified bonito flakes, certification must be obtained at four different locations. In Yaizu, we were able to establish this process, and our company has become a manufacturer of EU HACCP certified bonito flakes. 【Case Overview】 ■Challenges - Obtaining certification at four different locations is necessary to produce EU HACCP certified bonito flakes. ■Results - Successfully created a safe HACCP product that adheres to traditional bonito flake manufacturing methods while keeping substances like "benzo[a]pyrene" within regulatory limits. *For more details, please refer to the PDF document or feel free to contact us.

• OEM

We would like to introduce a development case of the "Gift Set of Grilled Eel Tsukudani" that reproduces the shop's secret sauce, from Namazu and Bunten. We proposed "Plain," "Fresh Shichimi," "Ginger," and "Sansho," and based on the samples received from the customer, we reproduced the flavors and proceeded with the development. We held discussions with the processing staff regarding the processing flow to set up the four types of tsukudani, confirming that it would be a flow that would not cause quality issues. After that, we adjusted the processing schedule to ensure that we could meet the desired delivery date, and we delivered within the deadline. 【Case Overview】 ■ Challenges - "Gift Set of Grilled Eel Tsukudani" that reproduces the shop's secret sauce - A short development period of three months until the release date - Multiple flavor variations were desired ■ Results - Developed four types of tsukudani - Delivered within the deadline *For more details, please refer to the PDF document or feel free to contact us.

• OEM

Here is a case study of a request from the noodle industry for the development of a dashi pack for a miso-nikomi udon set. The customer requested to suppress the smoky aroma of bonito flakes while enhancing their umami flavor and emphasizing the complexity of the broth. We repeatedly conducted prototype tests using the prepared seasoning miso, reselecting raw materials and making fine adjustments to the blend. Both the customer and our company prepared the dish according to the menu recipe. After conducting taste tests at the development level on both sides and receiving passing scores, the customer conducted their final internal tests and made the decision to adopt the product. [Case Overview] ■ Challenges - Planning for the miso-nikomi udon with an attached pack - Suppressing the smoky aroma of bonito flakes while enhancing their umami flavor and emphasizing the complexity of the broth - Minimizing the dashi extraction time ■ Results - The customer conducted their final internal tests and made the decision to adopt the product. *For more details, please refer to the PDF document or feel free to contact us.

• OEM

Our company offers PB and OEM services for seafood processed products such as dashi packs, liquid seasonings, and bonito flakes. We accommodate a variety of raw material products made from various fish species, not just bonito, in diverse forms. We set strict management criteria in the manufacturing process and ensure the delivery of safe and secure products through daily thorough quality maintenance and improvement. We promise to maintain our position as a "partner" and to engage with you to the fullest extent. Please feel free to consult us with your requests. 【Our Features】 ■ Small lot production ■ Manufacturing of export-compatible products ■ Seasoning technology ■ Wide range of products ■ Responsiveness ■ Safe and secure quality <Examples of PB and OEM development are currently available!!!> Please check the related links below. *For more details, please download the PDF or feel free to contact us.

• OEM