Qingdao Yuming Food Co., Ltd.

In December 1994, Qingdao Yuying Food Co., Ltd. was established in Shandong Province, China, to enable stable supply and cost reduction in the country.

Construction of a new factory was carried out in 2008.

Shrimp heads such as those from O'Malley shrimp were simmered slowly with onions, carrots, and other vegetables to create a tomato-based seafood sauce.

A white sauce based on milk and dairy products was enhanced with sautéed onions and chicken umami, resulting in a gentle, basic white sauce that highlights the natural flavors.

A homemade demi-glace simmered slowly was combined with a concentrated red wine sauce to richly extract the umami of the meat.

We slowly simmered chicken bones and whole chickens. This clear, home-style concentrated broth "White Broth (Paitan) – Chicken Broth" focuses on an extract that naturally enhances the flavor of the ingredients without using umami seasonings.

We slowly simmered chicken bones and whole chickens. This clear, home-style concentrated broth "Clear – Chicken Broth" focuses on an extract that naturally enhances the flavor of the ingredients without using umami seasonings.

We use salt‑brined Taiwanese bamboo fungus that has been fermented. It has a spicy flavor, unique texture, and substantial volume, making it suitable not only as a ramen topping but also as a snack or side dish.

We finished it into a fine paste. Its fine texture makes it suitable for various uses. No chemical seasonings or added salt.

A highly concentrated clam broth. Ideal for enhancing the flavor of seafood dishes. No chemical seasonings.

We used plenty of white fish and cooked it quickly to avoid any off‑flavors. It has an elegant flavor and umami. No chemical seasonings or added salt.

We simmered shrimp heads and vegetables in balance, extracting umami and sweetness. The roux gives it viscosity, making it easy to use as a shrimp sauce. This is a ready‑to‑use Americain sauce. No chemical seasonings.

Because the seasoning is kept to a minimum, these beef slices can be used in a variety of dishes.

Because the seasoning is kept to a minimum, these braised beef cubes can be used in a variety of dishes.

A rich meat sauce finished over three days. It contains 30% beef and is a luxurious blend.

A flavorful sauce made from tomatoes and sautéed onions.

Emphasizing the depth and umami of beef, the finished product is well‑balanced, refined yet punchy. It is a powdered beef consommé suitable for soups and various meat dishes.

A versatile Japanese‑style seasoning sauce that uses plenty of bonito, mackerel, and dried sardines to extract umami and flavor.

A flavorful powdered chicken consommé based on bouillon and plenty of chicken. Just dilute with water for an easy soup.

A bouillon with excellent balance of chicken and vegetable umami. It can be used as a base for any dish, and its applications expand to consommé or sauce bases. No chemical seasonings or added salt.

A versatile bouillon that uses plenty of whole chicken and vegetables, focusing on a balance of quality and cost. No chemical seasonings or added salt.

We used fresh whole chicken and chicken bones abundantly and simmered slowly. Vegetables are modest, giving a rich chicken‑meat flavor. No chemical seasonings or preservatives are used.

We selected Australian veal bones, roasted them in an oven, and used them abundantly. The result is a fragrant fond vœre that preserves the original flavor of the ingredients. No chemical seasonings.