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A Long-Established Business with a History more than 120 Years Long

It has been 120 years since a small shoyu maker began production in the village of Kubaramura (now Hisayama-machi). The first-generation proprietor, Tosuke Kawabe, was also the first-generation headman of this village.
The village residents of the time are said to have given their unstinting support to the establishment of Kubara Shoyu. Today, just as long ago, we have taken on the challenges of a variety of different possibilities, but what is truly at the very core of our hearts and minds is still a feeling of gratitude, unchanged from those first days. We hope to go on repaying our debt to the people of the local community as we continue on our long journey forward.

1893 Shoyu fermentation business inaugurated by founder Tosuke Kawabe (first-generation Kubara village mayor) in Kubaramura,Kasuya-gun
1920 Family business taken over by second-generation proprietor Tetsutaro Kawabe
1951 Tetsutaro Kawabe becomes president
1965 Third-generation, Ryuji Kawabe, becomes president
1980 Manufacturing of tare (sauces), soups, etc., begins
1996 Fourth-generation, Tetsuji Kawabe, becomes president
1999 Cabbage Umatare sauce goes on sale
2005 Restaurant Kayanoya starts operation Kayanoya Dashi soup stock launched as first product containing no chemical seasonings or preservatives
2008 Acquires ISO 9001 quality management systems certification
2010 Kayanoya (retail seasonings) opens Tokyo Midtown Store
2012 New head office plant completed in Ino, Hisayama-machi, Kasuya-gun Acquires FSSC 22000 food safety management certification