Boshū Seasoning Co., Ltd.

Boshū Seasoning Co., Ltd. was established on March 30, 1966. At that time, it began producing amino acid liquid derived from the first industry-wide extraction of plant protein hydrolysate from corn, soybeans, wheat, and other grain raw materials, as well as small pouch soup attached to noodles.

Boshū Seasoning Co., Ltd. was established on March 30, 1966. At that time, it began producing amino acid liquid derived from the first industry-wide extraction of plant protein hydrolysate from corn, soybeans, wheat, and other grain raw materials, as well as small pouch soup attached to noodles.

With the advent of instant noodles, ham, sausage, and retort foods that simplify meals, the demand for powdered amino acid seasonings grew. In 1971, a spray dryer and desalination unit were installed, rapidly expanding distribution from the soy sauce industry to the seasoning industry.

With the advent of instant noodles, ham, sausage, and retort foods that simplify meals, the demand for powdered amino acid seasonings grew. In 1971, a spray dryer and desalination unit were installed, rapidly expanding distribution from the soy sauce industry to the seasoning industry.

Development of enzyme‑breakdown seasonings, extracting free amino acids from corn gluten, defatted soybeans, and wheat gluten via enzymatic treatment, began around 1996.

Development of enzyme‑breakdown seasonings, extracting free amino acids from corn gluten, defatted soybeans, and wheat gluten via enzymatic treatment, began around 1996. In 2005, the first enzyme‑breakdown plant was completed, followed by the second in 2009, establishing a system capable of meeting demands in growing fields such as functional food ingredients through the production of higher‑value amino acid materials.

In 2005, the first enzyme‑breakdown plant was completed, establishing a system capable of meeting demands in growing sectors such as functional food ingredients through the production of higher‑value amino acid materials.

In 2009, the second enzyme‑breakdown plant was completed, strengthening the production system for enzyme‑breakdown seasonings.

ISO 22000 was obtained in 2012 as an international certification for food safety initiatives.

FSSC 22000 was obtained in 2019.

As international certifications for food safety initiatives, ISO 9001 was obtained in 2004, ISO 22000 in 2012, and FSSC 22000 in 2019. Recognized as a company with excellent technology and products, it received the 2020 Hyōgo One‑of‑a‑Kind Company award from the Governor of Hyōgo Prefecture.

Aiming for further high quality and high efficiency of amino‑acid‑based seasonings, in 2020 the Amino Acid Second Plant, equipped with the largest domestic food‑manufacturing filtration system, the 'Large‑Stator Filter', and the Hydrolysis Second Plant, featuring jacketed glass‑lined tanks with excellent heat efficiency and cleanliness, were completed.

Obtained the FSSC22000 international certification and received the "Hyogo One-Only Company" award from the Governor of Hyogo Prefecture.

The Amino Acid Plant 2, which introduced the cutting‑edge filter "Lasta Filter", the largest in domestic food manufacturing equipment, and the Hydrolysis Plant 2, which uses jacketed glass‑lined tanks with excellent heat efficiency and cleanliness, were completed.

In recognition of the employees' long‑term efforts in food safety hygiene and occupational safety, the company received the 2022 Hyōgo Prefecture Food Hygiene Association Chairman Award and the Hyōgo Labor Standards Federation Chairman Award.

Received awards from the Hyogo Prefectural Food Hygiene Association and the Hyogo Labor Standards Federation.

President Nakagawa delivered a keynote at the 43rd Japan Food & Machinery Research Association conference held at Doshisha University. He gave a special lecture titled 'Our Company’s Management Strategy – Fifty Years of Progress as a Food‑Amino‑Acid Manufacturer.'

President Nakagawa delivered a special lecture titled "Our Company's Management Strategy – Fifty Years of Progress as a Food Amino Acid Manufacturer" at the 43rd Japan Food & Machinery Research Conference held at Doshisha University.