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YASUMA's manufacturing begins with investigations into food raw materials.
We work closely with farmers and suppliers in production regions all over the world, carefully selecting and procuring only food raw materials that meet Japan's strict standards. Imported food raw materials go through processes including inspection, sorting, crushing, sterilization, mixing, extraction, emulsification, and granulation, in which they are transformed into a variety of products. In the processing stages, products undergo thorough quality control, with only those that pass final inspection shipped.
- Local surveys
of food raw
materials
Conducting careful local surveys is a part of YASUMA's commitment to safety and security.
- Selection of
food raw
materials
We carefully ascertain food raw material quality, which continually changes due to factors such as the weather in producing regions.
- Quality
inspections
Before and after import, we perform thorough inspections for residual agricultural chemicals, mycotoxins, microorganisms, and other foreign matter.
- Import
- Quality
Inspections - Crushing
Processing
We select processes and processing equipment that are optimal for the specific properties of spices and herbs.
- Sterilization
We select which sterilization equipment to use based on the specific properties of the food raw materials and the level of microorganisms.
- Removal of
foreign matter
We remove all contaminants and foreign matter using the latest equipment and sometimes the human eye.
Information on the removed foreign matter is fed back to producing regions for use in further quality improvement. - Productization
Whether for industrial and commercial use or retail sale, only products that pass strict inspections are shipped.
We develop new food raw materials and production regions, primarily overseas.
We also pursue the functionality of spices and herbs.
Through our development teams, we search for new food raw materials, develop processing technologies, develop products for restaurants and households, and communicate information and engage in educational outreach toward customers.
We develop processing methods for spices and herbs.
We develop analytical methods for residual agricultural chemicals, constituent ingredients, and so on.
