Concept
Japanese terroir
The Japanese archipelago consists of 14,125 islands stretching north to south in the eastern part of Asia.
Despite being a small island nation, Japan is blessed with diverse climates and rich natural environments in each region, and we have lived in harmony with a wide variety of flora and fauna while enjoying the changing seasons.
In such an environment, the Japanese people have cultivated unique local food cultures, creating a world of flavors that is unparalleled in its subtlety and diversity.
From Hokkaido to Okinawa, ingredients and cultures have been exchanged via land and sea routes, giving rise to “food trails” such as the “Kelp Road,” “Mackerel Road,” and “Sugar Road,” which are still talked about today. Among these, the “Kelp Road” is a symbolic route that laid the foundation for Japan's taste, as kelp from Hokkaido was transported nationwide by kitamae ships, establishing unique dashi cultures in various regions.
We have established this corporation through joint investment by producers to connect the food cultures rooted in various regions of Japan, as well as the techniques and philosophies cherished by those who create them, and to widely communicate them both domestically and internationally. By re-examining the intangible and tangible values, shedding new light on regional foods, and creating a cycle of regional revitalization, we aim to co-create a future that is both nostalgic and new.
Company
| Company Name | Terroir and Tradition Japan Co., Ltd. |
|---|---|
| Location | [Head Office] Keyaki Apartment 210 2-11-10 Yoga, Setagaya-ku, Tokyo, 158-0097, Japan [Tsurumaki Office (Liquor Sales Facility)] 2-40-16 Tsurumaki, Setagaya-ku, Tokyo, 1154-0016, Japan [Paris Office] 17-21 rue Saint Fiacre, Paris, 75002, France |
| Establishment | 2015/1/29 |
| Fiscal year | From April 1 of each year to March 31 of the following year |
| Capital | ¥36,500,000- |
| Board member | President and CEO Toru Nihei (lecturer at Tokyo Kasei Gakuin University) Director Yui Okushima (Director, Okushima Somen Koubou Co., Ltd.: Kamogata Hand-pulled Somen) Director Shinichi Kurita (President and CEO, Kurita Corporation: Okukuji Frozen Konnyaku) Auditor Nobuji Yamamoto (Tanegashima Okigahamada Brown Sugar Production Cooperative: Tanegashima Okigahamada Brown Sugar) |
| Major clients (Domestic) | Coop Deli Consumers' Co-operative Union, Pal System Consumers' Co-operative Union, and Tohto Consumers' Co-operative Union, Consumer's Cooperative Ai Co-op Miyagi, Co-op Shizenha Jigyo Rengo, Sogo & Seibu Co., Ltd. |
| Major exporting countries | France, Italy, Germany, Netherlands, Switzerland |
| Correspondent Banks | Sumitomo Mitsui Banking Corporation Ikebukuro Higashiguchi Branch |
| Related organizations |
Terroir and Tradition Japan Co., Ltd. Koshigaya Distribution Center (in Sankyo Unyu Service Co., Ltd.) [Address] 777-1, Square, Koshigaya-shi, Saitama 343-0002, Japan
General Incorporated Association Terroir and Tradition Japan [Address] Shibuya Dogenzaka Tokyu Building 2F-C, 1-10-8 Dogenzaka, Shibuya-ku, Tokyo 150-0043, Japan |
| Liquor License |
Import/Export Liquor Wholesale License, Western Liquor Wholesale License, Mail-Order Liquor Retail License
|
| Primary business |
|
| Environmental Policy and Quality Policy |
In order to further expand our business both domestically and internationally, we have established environmental and quality policies with the aim of clearly demonstrating our commitment to reducing environmental impact and contributing to environmental conservation, fulfilling our social responsibilities, and improving customer satisfaction, product and service quality, operational efficiency, and cost reduction. |
