Domestic Activities

S&B Foods introduced foreign spices and herbs to Japan, adding a warm new richness to Japanese cooking.

Market share (total market sales; all companies)
of key products April 2010 – March 2011

Key statistics: Enriching the Japanese culinary world

Spices and condiments

  • Product category
  • Tube wasabi
  • Western spices and herbs

Curry products

  • Curry powder
  • Tube wasabi
  • Western spices and herbs

Instant foods

  • Western spices and herbs

Nearly 2000 unique products (sold in Japan)

  • Spices and Condiments
  • Curry sauce and Stew sauce mix
  • Pasta sauce
  • Chinese and Other ethnic food products
  • Black and herb tea
  • Instant food
  • Commercial and Gift items

Value-added production

We have three main production facilities and numerous smaller facilities in Japan and several more overseas.

  • Value-added production
  • Value-added production
  • Value-added production

Column

Japan’s growing herb culture

Japan’s growing herb culture

Herbs and spices like shiso leaves, myoga ginger and sansho pepper grow naturally in warm, damp environments. All are used widely in Japan for cooking and medicinal purposes. Non-native herbs like rosemary, basil and oregano are also hugely popular.

Japan’s growing herb culture

Now, more than twenty years since we first introduced fresh herbs to Japan, S&B Foods’ continuing contributions to the fresh herb culture in Japan are vital and ubiquitous. We hold the number one share in this market, with ties to herb growers throughout Japan, and our shipping centers are designed to ensure a stable supply of high-quality, fresh herbs to retailers throughout the country.

We like to think we have furthered a sense of multiculturalism, infusing traditional Japanese culinary culture with influences from around the world to create a new type of spice- and herb-oriented culture in Japan.

Back Top

close

close

close