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| EBARA FOODS (THAILAND) CO., LTD. | ||||||||
| EBARA FOODS MALAYSIA SDN. BHD. | ||||||||
| EBARA FOODS MALAYSIA SDN.BHD. | ||||||||
| EBARA SINGAPORE PTE. LTD. | ||||||||
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| Evara Foods & Services Co., Ltd. | ||||||||
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| Ebara Foods (Shanghai) Co., Ltd. | ||||||||
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Our company was established in May 1958 (Showa 33). We set up our headquarters and factory in Kanagawa-ku, Yokohama City, Kanagawa Prefecture, and started manufacturing and selling sauces and ketchup.
In the 1960s, we launched instant ramen soup and commercial-use 'Sapporo Ramen Base'.
The launch of grilled meat sauce was in 1968 (Showa 43), during the period of high economic growth. As people's diets became richer and the table, which had been mainly fish-based, began to feature various meat dishes, grilled meat restaurants opened one after another in the city, bustling with young people. Our founder, Kunio Morimura, saw this scene and thought, 'How can we bring grilled meat into homes?' This idea led to the birth of 'Yakiniku Sauce'.
The launch of 'Yakiniku Sauce' was in 1968 (Showa 43), during the period of high economic growth.
We established a new factory in Isehara City, Kanagawa Prefecture, to prepare for mass production, and began production of some products at partner factories. We also opened branches nationwide in Nagoya, Sendai, Hiroshima, Fukuoka, Osaka, Sapporo, and others, to establish a sales system. Additionally, our headquarters was relocated from Matsumi-cho, Kanagawa-ku, Yokohama City, to Sawatari.
We established a new factory in Isehara City, Kanagawa Prefecture, to prepare for mass production, and began production of some products at partner factories. We also opened branches nationwide in Nagoya, Sendai, Hiroshima, Fukuoka, Osaka, Sapporo, and others, to establish a sales system, and relocated our headquarters from Matsumi-cho, Kanagawa-ku, Yokohama City, to Sawatari.
Between the launch of 'Yakiniku Sauce' and 1975, our sales grew to approximately 5.5 billion yen, experiencing rapid growth.
Within seven years of launching 'Yakiniku Sauce', sales grew to about 5.5 billion yen, experiencing rapid growth.
In 1982, sales of 'Yakiniku Sauce' matched those of other products, becoming a key product supporting our company's development.
Following the initial year's sales of 2.6 billion yen for 'Yakiniku Sauce', sales matched this figure in 1982, becoming a product that supported our company's development.
Ebara Food Industry will hold EBARA SMILE BBQ at 12 venues nationwide from August 1, 2026. This is a free event for parents and children. Please check the official page for detailed schedule and application methods.
Ebara Food Industry proposes an evolved 'dashi' that makes shabu-shabu more accessible. In addition to traditional kelp dashi, they increase variations by using a richer broth, enabling time-saving and well-balanced nutrition. This introduces a new style of hot pot cuisine that can be enjoyed year-round.
This news explains about Sukiyaki, which is said to be simmered in Kanto and grilled in Kansai. In Kanto, it is a simmered dish using dashi broth, while in Kansai, it is common to grill it with beef fat and then stir-fry vegetables. The origin of Kanto-style Sukiyaki dates back to beef hot pot during the Meiji Restoration period.
Ebara Food Industry proposes a summer oden recipe. By adding a lemon aroma, you can enjoy a flavor that stimulates appetite even on hot days. Depending on the ingredients and ingenuity, it can become a dish that brings joy to families regardless of the season.
Ebara Foods proposes to add a little extra touch to hot pot bases. As a recommended additional item suitable for Japanese, Western, and Chinese hot pots, it introduces oyster sauce as a flavor enhancer for Japanese dashi. This can deepen the flavor of the hot pot and make the soup more delicious.
Ebara Food Industry proposes a method utilizing tea bags to solve the problem of potatoes falling apart in hot pot dishes. It also explains in detail how to cut and prepare potatoes, and introduces tips to prevent them from falling apart while maintaining a satisfying size.
Ebara Food Industry proposes dazzling hot pot recipes that will enliven home parties. In particular, a visually striking meat tree tandoori sesame hot pot is introduced, offering enjoyment through thoughtful preparation and plating.
In the news from Ebara Food Industry, they explain how to quickly cook and prepare Napa cabbage for hot pot. They describe dividing the cabbage into outer and inner parts, cutting the outer part into about 3cm wide pieces, and heating in a microwave. This method speeds up cooking and allows the broth to absorb better.
Many hot pot bases are easy to use, and adding a little extra effort results in a more delicious soup. Besides the standard broth, a low-fat, flavorful flying fish broth is recommended, which is popular in Kyushu and Tohoku regions.
Thinly slice vegetables with a peeler, wrap them in plastic wrap, and freeze. This makes hot pot preparation easy. Just add the frozen vegetables directly to the pot, saving effort while enjoying nutritious hot pot dishes. It is a convenient method for busy housewives.