We believe it is our responsibility to protect the Earth and pass on a sustainable society to future generations.
At our headquarters facility, we harness solar energy through rooftop panels and use LNG instead of heavy oil to reduce CO₂ emissions.

As part of our commitment to giving back through food, we’ve partnered with three food bank organizations in collaboration with Fukuoka Prefecture. Every month, we provide products to support children’s cafeterias and families in need throughout the region.

We also promote inclusion through art. For many years, we’ve supported the Kubara Dandan Art Project, which invites people with disabilities to submit their artwork. Winning pieces are featured on our product boxes and even city buses in Fukuoka. The initiative was honored with the 2021 Mecenat Award for Excellence.

Japan’s food culture has long drawn from nature’s bounty and been passed down through generations.
As modern lifestyles evolve, preserving these traditions has become more challenging—so we’re committed to keeping them alive for the future.

At the heart of Japanese cooking is dashi. We host “Dashi Classes” in schools across Fukuoka to share this tradition with the next generation.

In Kyushu, flying fish (ago) has long been used to make dashi. We work with coastal towns like Hirado, Shin-Kamigoto, and Yakushima to promote this regional heritage through the Kyushu Ago Culture Promotion Council.

We also launched the Kayanoya 1893 project to revisit our roots as a soy sauce brewery. Through it, we share the spirit of traditional Japanese living and eating—from over a century ago—with today’s kitchens.

At Kayanoya, we honor traditional Japanese food culture, especially the foundational role of dashi.
Our seasonings are made with natural ingredients, crafted with care and without unnecessary additives—because we believe that food made with love can bring joy, inspiration, and better health.

In response to voices from our restaurant guests, we launched the Kayanoya Dashi series in 2006. These products, free from chemical seasonings and preservatives, are made to be both safe and flavorful—so you can enjoy them every day with peace of mind.

We’ve also opened the Kayanoya Koji Store, a specialty shop that focuses on the health benefits of koji, a traditional Japanese fermenting culture.
There, we offer koji-rich miso, sauces, and drinks, all developed through our ongoing research into Japan’s diverse regional ingredients.

We will continue to create food that supports both body and spirit—through flavor that’s gentle, natural, and deeply nourishing.

We believe in giving back to the communities that have supported us over the years. One such place is Hisayama Town in Fukuoka Prefecture—our founding site since 1893.

In partnership with the town, we launched the Mirai Passport program to help children—the next generation—learn English and grow into globally minded individuals.

We also value our relationships with local producers. In Hisayama, we provide local farmers with leftover dashi ingredients, which they use as natural fertilizer. At our flagship store, we host events such as local vegetable markets and hands-on harvest experiences.