Ise Hijiki Honpo Kitamura Bussan

Ise-Shima's sea — long called "Umashikuni (beautiful country)" — has been blessed with rich marine products. In one corner of that coast — Kitamura Bussan Co., Ltd. — with its headquarters in Higashi-Oyodo-cho, Ise City, Mie Prefecture — has its starting point in beginning seaweed processing and sales in the Kansei era. Hijiki — raised in Ise-Shima's rocky and shallow sea — has excellent length, thickness, and body — characterized by rich flavor and chewy texture. Sending that quality hijiki to Edo — it came to be known as "Ise Hijiki."

As times changed — Kitamura Bussan came to dedicate itself to seaweed processing — accumulating capital investment for better product making: incorporation, building new factories, updating sorting lines, and introducing dryers. Meanwhile — holding "good products invite customers" — the spirit since founding — as the company creed — thoroughly enforcing product making from the customer's standpoint. With both wheels of traditional techniques and modern equipment — continuing to pursue seaweed products "delicious to eat and delicious for the body."

For efforts toward quality and safety — building quality management systems and traceability management systems — arranging a system that can track raw material origins and lots. Also acquiring objective certifications: Mie Brand certification, and HACCP-method certified facility certification in the Mie Prefecture Food Voluntary Hygiene Management Certification System — building trust as a seaweed brand chosen with peace of mind.

Also — from the thought "we want more people to know hijiki and eat it more deliciously" — transmitting content explaining hijiki's history, production region, and nutrition, plus application recipes for various dishes. Through food education classes at schools and specialty schools, events like Hijiki Day and Hijiki Festival, dedications to Ise Grand Shrine, and participation in environmental conservation activities — also focusing on activities connecting seaweed culture and the sea's richness to the future.

Over 200 years since founding. Kitamura Bussan — through hijiki and seaweed delivered from Ise-Shima's sea — holds as its mission the passing on of Japan's food culture, people's health, and the sea's environment to the next generation.

Founded in the Kansei era. The originator long-established brand of "Ise Hijiki"

Kitamura Bussan was founded in the Kansei era as a seaweed processing business in Ise-Shima — and in the late Edo period — is said to have started shipping to Edo under the name "Ise Hijiki." As a long-established maker that knows the characteristics of Ise-Shima hijiki — has consistently protected the quality and reputation of "Ise Hijiki" from material selection to manufacturing and shipping.

Long, thick, and well-filled hijiki nurtured by Ise-Shima's sea

The Ise-Shima region — with rias coasts and uplifted sea-eroded platforms continuing — is in an environment ideal for seaweed growth: rocky and shallow. Ise-grown hijiki — raised in a harsh environment where it is tossed by rough waves and exposed to sunlight and wind at low tide — has received high evaluation in all of length, thickness, body, flavor, and texture — shipped nationwide as one of Japan's leading hijiki production regions.

Traditional methods × modern equipment. Thorough commitment to traceability and hygiene management

In addition to long-inherited "Ise Hijiki" methods — also actively performing time-matched capital investment: updating sorting lines and drying equipment, and building new factories. By introducing quality management systems and traceability management systems — building a system that firmly tracks history from raw materials to products. Furthermore — by thoroughly enforcing hygiene management as a HACCP-method certified facility — delivering safe and high-quality seaweed products domestically and overseas.

A rich seaweed lineup centered on Mie Brand-certified "Ise-Shima-grown hijiki"

Broadly developing seaweed products leveraging Ise-Shima's sea blessings: Ise-Shima-grown me-hijiki and naga-hijiki certified as Mie Brand, plus Ise-grown mekabu and arame, Mie Prefecture-grown aosa-nori and hana-wakame, kuro-bara-nori, and funori. With a lineup choosable by use from home products to gift sets and commercial — arranging an environment easy to incorporate seaweed into daily dining tables.

Connecting seaweed culture to the future through recipe proposals and food education & environmental activities

At the official site — in addition to information on hijiki's history, nutrition, and Ise hijiki characteristics — publishing diverse recipes enjoyable with hijiki: from classic side dishes to salads, Western dishes, and sweets. Through delivery classes at schools and specialty schools, dedications and event exhibits, and activities as SDGs Promotion Partners — continuing efforts to convey the appeal of hijiki and seaweed culture, and the importance of the sea's environment, to the next generation.