Hakko Hub started in the hope that producers of Japanese fermented foods will be able to continue to produce their excellent products for the next one hundred years.
Adversity faced by Japanese fermented food producers
Growing interest for fermented food outside of Japan
Our mission: To bridge the gap
While our initial step is to publish articles on a regular basis, we also plan to promote Japanese fermented foods and producers from various angles including selling products of producers featured in our articles, holding workshops and educational sessions and planning brewery tours in Japan through Hakko Hub.
Giving back to the entire industry
From time to time, we will introduce different soy sauce producers. Technically, they are our competitors because I am the president of San-J International, a company that produces and sells tamari soy sauce under the San-J brand. Our company also produces miso in Japan, so miso producers are also technically our competitors. One could say that it might not be in my best interest to publish articles which can be beneficial for our competitors here at Hakko Hub, which is operated at the expense of San-J. Regardless, I have decided to proactively spread the word about the wonderful products that other soy sauce producers and miso producers make, and if they want to expand their business in foreign countries, I am willing to support them with advice. There are two reasons why. Firstly, we ourselves have been helped by others. We are able to do business today because of the pioneers who have been promoting Japanese food in the US for a long time. I owe them a debt of gratitude and I feel that I should now proactively pay it forward. I also believe that the market will become more active and grow when it has more players. If the global fermented food market grows, more Japanese fermented food producers will be able to enter the global market and existing businesses in the US such as Kikkoman and we, San-J, will also be happy. With this in mind, I hope to contribute to the overall Japanese fermentation industry.
President at San-J International, Inc.
Born and raised as an 8th generation member in the family business, San-Jirushi Corporation, a soy sauce and miso manufacturer established in 1804 in Japan. Moved to Virginia in 2001 to succeed his father as the president at San-J International, a subsidiary company of San-Jirushi.