{"id":3106,"date":"2025-10-05T14:34:17","date_gmt":"2025-10-05T05:34:17","guid":{"rendered":"http:\/\/minoyo.jp\/?page_id=3106"},"modified":"2026-05-29T18:22:17","modified_gmt":"2026-05-29T09:22:17","slug":"about","status":"publish","type":"page","link":"https:\/\/minoyo.co.jp\/en\/about\/","title":{"rendered":"Company Guide"},"content":{"rendered":"
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Greeting<\/h2>\n\n\n\n

Since its founding in 1902 (Meiji 35), Minoyo Co., Ltd. has built a history of over 120 years in Kyoto as a food wholesaler centered on wagashi raw materials. Handed down since our founding is the wish \"to bring smiles to people through food.\" Through traditional skill and a discerning eye, we have delivered raw materials trusted by confectioners and food manufacturers across Japan.<\/p>\n\n\n\n

As the times change, the nature of food and the values sought after also change. While cherishing the knowledge and experience cultivated over many years, we actively incorporate new technologies and sensibilities, and we strive to develop products and provide services that meet the needs of the present day.<\/p>\n\n\n\n

With the mission of \"passing Japan's food culture on to the next generation,\" we will continue to walk together with our customers through safe, secure, high-quality materials.<\/p>\n\n\n\n

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Our commitment to materials<\/h2>\n\n\n\n

We handle agricultural products with a visible producer, such as Shiga Habutae Mochi and Tamba Dainagon adzuki beans.
We strive to connect customers with producers and to provide high-quality, safe, and secure materials.<\/p>\n\n\n\n

1. Tamba Dainagon adzuki beans<\/h3>\n\n\n\n
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Tamba Dainagon is said to be the highest grade among Dainagon beans in the Tamba region.
Among these, the Tamba Dainagon we have grown under contract in Ayabe City, Kyoto Prefecture, is committed to high quality: each pod is hand-picked when ripe, and the beans are sorted before being delivered to our customers.<\/figcaption>\n<\/figure>\n\n\n\n

2. Shiga Habutae Mochi (from Takashima, Shiga Prefecture)<\/h3>\n\n\n\n
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\"Shiga Habutae Mochi\" is positioned as the finest variety among the many mochi varieties and can be called the king of glutinous rice. When made into mochi, it is firm and stretchy, gelatinizes slowly, and has the flavor (deliciousness) of mochi, which is why many wagashi shops in Kyoto have long used \"Shiga Habutae Mochi.\" Its stickiness and sweetness, unmatched by other glutinous rice, also win many fans for use in sekihan (red-bean rice).
We have this Habutae Mochi grown under contract by more than a dozen farmers through the JA. We set up opportunities for exchange between farmers and confectionery shops and work on producing high-quality glutinous rice.<\/figcaption>\n<\/figure>\n\n\n\n

Our commitment to quality<\/h2>\n\n\n\n

We have established an in-house research and development room and, in order to provide safe and secure products, we work on managing information related to the origin of raw materials, residual pesticides, microorganisms, and other safety matters, as well as providing that information to our customers.<\/p>\n\n\n\n

1. A dedicated soybean factory centered on kinako<\/h3>\n\n\n\n
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Because this is a soybean-dedicated factory, the absence of cross-contamination is one of its key strengths. As a measure against foreign-matter contamination, we have designed a production line that minimizes human handling and separate the roasting, filling, and packaging rooms to maintain thorough hygiene control.<\/figcaption>\n<\/figure>\n\n\n\n

2. For kinako, aroma is everything<\/h3>\n\n\n\n
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The aroma of kinako enhances the deliciousness of confectionery. We deliver freshly made kinako to our customers and work to ensure they can use kinako with a fine aroma. Among the raw material\u2014soybeans\u2014there are more than 125 varieties of domestic soybeans alone. With each differing in taste and aroma, we find the varieties best suited to kinako and finish it into a smooth, fragrant kinako. In addition, to keep quality stable, we set up a roasting program and, in the final stage, our craftsmen finish it while reading the character of the soybeans.<\/figcaption>\n<\/figure>\n\n\n\n

Corporate philosophy<\/h2>\n\n\n\n

\"Preserving tradition, creating the future\"<\/strong><\/h3>\n\n\n\n

While respecting the confectionery culture handed down from long ago, we develop products and make proposals suited to a new era, sharing the spirit of Japanese tradition and the rich joy of food with the world.<\/p>\n\n\n\n