Features of Koyama Seifujo
Why Manufacture in Hokkaido?
- Use of Wheat in Hokkaido and Manufacture of Gluten in Our Factory
- Good quality wheat flour is needed to manufacture wheat gluten.
Koyama Seifujo refines wheat flour carefully selected from wheat flour production manufacturers in Hokkaido.
We then produce gluten, which forms the base of wheat gluten, in our factory independently to manufacture good quality products with the best raw ingredients.
Wheat flour produced in Hokkaido has undergone selective breeding in recent years. This has led to it being possible to produce extremely good gluten.
The gluten quality, quantity, elasticity and feel have also been improved and become more delicious.
We manufacture baked wheat gluten and raw wheat gluten using safe ingredients produced in Hokkaido while also using wheat produced overseas.
- Use of Hokkaido's Groundwater
- Hokkaido has a cool climate. This climate, water and raw ingredients have developed the best environment in which to make products with excellent quality.
In particular, delicious water is essential to make foods.
Koyama Seifujo uses the water of a well dug down to 80 m underground seeking clear water and uses groundwater that keeps a temperature of 9ºC throughout the year. This allows us to manufacture delicious wheat gluten and tofu skin with a stable quality.
- Use of Soybeans 100% Produced in Hokkaido
- Rich and delicious soybeans with sweetness are grown in Hokkaido where there is a difference in temperature between the daytime and nighttime.
Koyama Seifujo's tofu skin is made from carefully selected soybeans 100% produced in Hokkaido containing the spirit of skilled craftsmen who have inherited ancient traditions and who have honed their sensitivity.
Please savor the traditional flavor that is the pride of our firm because of our commitment to using the best raw ingredients and water.
We manufacture and sell with a devotion to improvement wheat gluten and tofu skin while keeping traditions day after day across the more than 100 year history of our firm since our foundation in 1909.
We are continuing to evolve under our concept of consistency from manufacturing to consumption with the aim of continually making the genuine thing.
Specialty Store of Raw Wheat Gluten, Baked Wheat Gluten, Tofu Skin and Sweets of Hokkaido
Kita-no-Fu Honpo (Retail Store) of Koyama Seifujo Co., Ltd.
FU(Raw wheat gluten)
- Mugwort Fu
- Millet Fu
- Sesame Fu
- Sakura Fu
- Momiji Fu
- Kumazasa Fu Manju
- Red beans Fu Manju
- Sakura Fu Manju
Baked Fu (Baked wheat gluten)
- Hokkaido Wheat Baked Fu
- Hokkaido Wheat Komachi Fu
- Hokkaido Wheat Bean Fu
- Hokkaido Wheat Wheel Fu
YUBA ( Tofu skin )
- Hira Yuba
- Choice Yuba
- Sino Yuba
- MOCHI CAKE (Petite Daifuku Hokkaido Melon)
- MOCHI CAKE (Petite Daifuku Fuji Apple)
At the bran made of Koyama of a corporation Corporate profile
- A company name At the bran made of Koyama of a corporation.
- Starting June , 1909.
- Establishing August , 1961.
- A capital of 36,000,000 yen
- A CEO Matsuo Koyama.
- Business establishment location
11-Chome of Chuo-ku, Sapporo-shi north 5 article west
TEL 011-221-5612FAX 011-221-6733
- Shiraboshijirusi Koyama Seifujo founded in 11-1 Kita, 5 Jonishi, Chuo-ku, Sapporo
- Koyama Seifujo Co., Ltd. established and Kichimatsu Koyama appointed representative director
- Yasushi Koyama becomes the second generation representative director
- Factory relocated to the new company office Koyama Building (current head office: Naka-dori 11-1 Kita, 5 Jonishi, Chuo-ku, Sapporo)
- Matsuo Koyama appointed the third generation representative director and president
- Established the Kita-no-Fu Honpo specialty retail store directly managed by the factory and sold freshly made wheat gluten and tofu skin in the storefront
- Opened Kita-no-Fu Honpo: Daimaru Sapporo in Daimaru Sapporo
In recent years, we have been exporting raw wheat gluten, baked wheat gluten, tofu skin and sweets made from raw wheat gluten to countries other than Japan (e.g. Hong Kong, Taiwan and Dubai)