Appeal to consumers about the regional characteristics and history of producers to expand demand.
Konjac OEM! We take pride in our long-standing tradition and cherish the methods passed down through generations.
At Kume Kichi Co., Ltd., we are expanding demand by appealing to consumers about the regional characteristics and history of our producers. Founded in the first year of the Ansei era (1855) by Kume Kichi, we are now in our fifth generation. We take pride in our long-standing tradition and cherish the methods passed down through generations. Known as the "Little Kyoto of Enshu," the rural town of Mori is rich in nature and has clean water. The first Kume Kichi became famous for using wood ash as a coagulant, leading to the popularity of Mori konjac. [Features] - We take pride in our tradition and cherish the methods passed down through generations. - The first Kume Kichi became famous for using wood ash as a coagulant, leading to the popularity of Mori konjac. *For more details, please refer to the PDF document or feel free to contact us.
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Our company is engaged in the wholesale distribution of konjac, tokoroten, and frozen desserts. While we are committed to improving product quality, we are also exploring ways to help more people experience the "taste of konjac." As part of this effort, we opened a konjac specialty store, Kume Kichi, on the approach to Oguni Shrine in 2009, followed by the opening of a konjac restaurant, Onaridokoro Kume Kichi - Miyamae Dango, on the same approach in 2012. We will continue to work towards making the taste of konjac appealing to everyone in various forms. Please feel free to contact us with any requests.