History of Kubara Honke Group
A Long-Established Business
with a History more than 130 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.
Shoyu fermentation business inaugurated by founder Tosuke Kawabe (first-generation Kubara village mayor) in Kubaramura,Kasuya-gun
Family business taken over
by second-generation proprietor
Tetsutaro Kawabe
second-generation proprietor
Tetsutaro Kawabe
Tetsutaro Kawabe becomes president
Third-generation,
Ryuji Kawabe, becomes president
Third-generation president
Ryuji Kawabe
Manufacturing of tare (sauces),
soups, etc., begins
Fourth-generation,
Tetsuji Kawabe, becomes president
Cabbage Umatare sauce goes on sale
Acquires ISO 9001
quality management systems
certification
Kayanoya (retail seasonings) opens
Tokyo Midtown Store
New head office plant completed in
Ino, Hisayama-machi, Kasuya-gun
Acquires FSSC 22000 food safety management certification
Kubara Honke Vietnam Co.,Ltd.
established.
Kubara Honke USA, Inc. established.
Japanese restaurant KUBARA opens
in Ho Chi Minh City, Vietnam
Kayanoya Online Shop USA opens
HOKKAIDO i CO.,LTD. established.