A BRIEF HISTORY OF HAMADAYA


Squeezing and pressing processes to extract raw soy sauce, Showa era

The Hamada family and employees of the company, who lived on the company premises and took shifts to monitor the soy sauce fermentation process.

Recognised as an Intangible Cultural Property of Japan

The exterior of the current Hamadaya.

BUNSEI 1, 1818
Starting out as a small business in Oshima sub-prefecture, which was a thriving district for trade and commerce during the Edo and Meiji eras.
SHOWA 12, 1937
Introduced steamers and rotating pressure cookers (NK containers) to speed up production, realising the vision of large-scale mass production.
SHOWA 36, 1961
Successfully patented a technique of aromatising soy sauces.
HEISEI 9, 1997
7th President Yasunari is granted permission from authorities to import table salt. Natural salt is added for the first time to the soy sauce manufacturing process.
SHOWA 50, 1975
Became the largest supplier of soy sauces for hospitals and educational institutes in Kumamoto. Began production of raw soy sauces, contributing immensely to the popularisation of Kumamoto Soy Sauce in Kyushu.
SHOWA 38, 1963
‘Reduced salt soy sauce’ obtains a method patent in Kyushu, a first for the company.
HEISEI 13, 2001
Soy sauce warehouses are officially recognised as a cultural landscape of Kumamoto.
HEISEI 19, 2007
Nine buildings declared tangible cultural properties of Japan.
HEISEI 28, 2016
Commences business relations with Fung Group, Hong Kong.
BUNSEI 1, 1818
Starting out as a small business in Oshima sub-prefecture, which was a thriving district for trade and commerce during the Edo and Meiji eras.
SHOWA 12, 1937
Introduced steamers and rotating pressure cookers (NK containers) to speed up production, realising the vision of large-scale mass production.
SHOWA 36, 1961
Successfully patented a technique of aromatising soy sauces.
HEISEI 9, 1997
7th President Yasunari is granted permission from authorities to import table salt. Natural salt is added for the first time to the soy sauce manufacturing process.
SHOWA 50, 1975
Became the largest supplier of soy sauces for hospitals and educational institutes in Kumamoto. Began production of raw soy sauces, contributing immensely to the popularisation of Kumamoto Soy Sauce in Kyushu.
SHOWA 38, 1963
‘Reduced salt soy sauce’ obtains a method patent in Kyushu, a first for the company.
HEISEI 13, 2001
Soy sauce warehouses are officially recognised as a cultural landscape of Kumamoto.
HEISEI 19, 2007
Nine buildings declared tangible cultural properties of Japan.
HEISEI 28, 2016
Commences business relations with Fung Group, Hong Kong.