Kabura Foods

Kabura Foods Limited Company — started business in 1984 (Showa 59) in Tomioka City, Gunma Prefecture — started walking as a maker performing konnyaku manufacturing and sales. Even within Gunma Prefecture — a major production region of konnyaku potatoes — based at the nature-rich Nanjai district — with headquarters and factory — since founding — consistently continuing making specialized in konnyaku.

Since establishment — with commercial konnyaku as the main product — has provided konnyaku used in various scenes: convenience store oden, simmered and stir-fried dishes for bento and side dish chains, supermarket side dish corners, frozen foods, school meals, and care meals. Now — with a production system of over 200 cut shapes and daily production of 40+ tons — gaining trust from many businesses and facilities — to the extent of being called "Kabura Foods when it comes to commercial konnyaku."

Konnyaku — of course raw material konnyaku powder quality — but also a delicate food where texture and flavor change by the delicate balance of each process: water addition amount, coagulant, kneading method, boiling, forming, and cooling. At Kabura Foods — while using high-refinement "special-grade powder" among Gunma Prefecture-grown konnyaku powder — accumulating and managing pH, viscosity, and rupture (texture) as data. With both wheels of craftsman experience and data-based management — realizing stable-quality konnyaku making.

In 2018 — acquired conformity certification for the food safety management standard "JFS-B" — and continues annual renewal since — continuously strengthening food safety efforts. Holding the food safety policy of "contributing to society by delivering reassuring, safe, and high-quality products to customers" — while permeating that thinking to all employees — engaging in continuous improvement of management systems.

Recently — also looking overseas beyond the domestic market — transmitting through the English site: what konnyaku is, its appeal and production process, and recipe examples. With glucomannan and other dietary fiber being rich, low-calorie, and low-carb drawing attention — "shirataki" and konnyaku noodles as noodle substitutes are also gaining popularity as healthy food in Europe, America, and Asia. Kabura Foods — while responding to such world trends — going forward — will continue to broaden konnyaku's possibilities — and contribute to Japan's food culture and healthy eating.

A commercial konnyaku maker boasting over 200 cut types and over 40 tons of daily production

Kabura Foods is a maker boasting one of the industry-leading production volumes of commercial konnyaku. Cut konnyaku shapes are over 200 types — and daily production reaches over 40 tons — arranging a system for stable supply to food makers, side dish factories, frozen food makers, and care facilities nationwide. Truly the "unsung hero" — supporting various konnyaku dishes lining up on Japanese dining tables.

Thorough quality and hygiene management conforming to JFS-B standard

In 2018 — acquired conformity certification for "JFS-B" — the food safety management standard aligned with Japan-originated international standards — and has continued annual renewal since. Quantifying and managing data important in konnyaku manufacturing — pH, viscosity, and rupture (texture) — performing quality management based not only on "craftsman's intuition" but on scientific backing. Under the food safety policy of delivering reassuring, safe, and high-quality products — engaging in hygiene and quality level improvement across the whole factory.

Committed raw material selection centered on Gunma Prefecture-grown "special-grade powder"

Konnyaku — with high moisture content — is a delicate food where the quality difference of konnyaku powder used directly leads to product variation. Gunma Prefecture is a major production region accounting for about 90% of domestic konnyaku potato production — but at Kabura Foods — even within that — carefully selecting and using "special-grade powder" — especially high in refinement. Realizing firm pull, elasticity, and firm texture not easily breaking down when simmered — continuing making committed to "delicious konnyaku."

Product development capability responding to the times: freeze-resistant konnyaku and tapioca-style konnyaku

Generally — once konnyaku is frozen — fibers break down and texture greatly changes — but at Kabura Foods — established technology for mass-producing "freeze-resistant konnyaku" suited for frozen food use. Furthermore — also actively developing new products matched to time needs: "tapioca-style konnyaku" for chilled beverages, konnyaku noodles responding to diet and carb-restriction needs, and macaroni-style konnyaku. Also accommodating not only in-house products but also OEM — also evaluated as a partner that shapes business partners' ideas.