Corporate Information TOP > Kibun's Dedication
Kibun kamaboko, date-maki and other tasty creations are prepared in the Edo style,
the “techniques of fine taste” perfected by the chefs in the Edo Period in Japan, when the nation's culinary culture fully bloomed.
Photo：Sea bream kamaboko and sponge cakedate-maki prepared in the Edo style
While soba is judged for koshi (firmness), fish-paste-based products are judged for their supple ashi (springiness).
Kibun passionately pursues the ideal springiness that is both supple and sticky.
Photo：The key elements of ashi are crispness on the teeth, smoothness in the throat, and delicate texture.
A fish-paste-based product store in the famous Tsukiji Market, the birthplace of both Kibun and a symbol of our commitment to the future.
Our founding spirit continues to thrive here.
Photo：The head Kibun shop in Tsukiji, offering unique fish products at our corporate birthplace.
Since the beginning, Kibun has pledged to “bring customers delicious products at the peak of their flavor.”
Today, we continue to shine as a pioneer of chilled produce.
Photo：The 1929 Moto Guzzi Falconeused for buying trips in our early days
Kibun's R&D will continue to deliver excitement through food. We believe that this passion is important, not just chemistry and technology.
Photo：The meshed structure of kamaboko photographed by Kibun researchers.
Kibun reveres goma-tofu (sesame tofu),
tamago-tofu (egg tofu) and other traditional dishes.
We faithfully carry forward the wisdom of our revered predecessors into the next era of cuisine.
For Kibun, this is an unending mission.
Photo：Tamogo-tofu, for which productionbegan in 1966, following trial runs
Kibun's branding began in 1951 as a way to convey to customers our devotion to every product.
This predates the popularization of the word brand in Japan.
Photo：The word brand was derivedfrom the practice of branding with a hot iron.
The pursuit of the finest ingredients, technology, and quality have been the driving vision since our founding.
For that reason, there are no limits to what we can gain from traditional craftsmanship.
Photo：An artisan handcrafts kamaboko, an Edo-style element, presented to valued guests and customers.
Traditional Japanese New Year's foods are known as osechi.
Kibun crafts rich variations of these delights to meet the needs of various households.
Photo：Approximately 100 types of kamaboko are available for the New Year season.
Kibun conveys the preciousness of New Year's and other traditional Japanese culture,
while praying it will bring grace to our hearts and lives.
Photo : Kibun New Year's picture cards crafted for family enjoyment during the holiday season.
We want people at home to savor the same delight as grilled eel served at specialty restaurants (unagiya).
Developing unagiya-style products was a challenge to move culinary styles in that direction.
Photo：Unagiya prepared to be boiled in the bag and then enjoyed.
Specialty summertime dishes served on glass are cooling to both the palate and the eyes.
Maximizing the exceptional aesthetics of washoku (traditional Japanese cuisine), Kibun delivers invigorating
coolness during the stifling summers in Japan.
Photo：Tofu-somen (tofu prepared as fine somen noodles) perfect for the summer season.
Lacquerware, a traditional craft fashioned with immense care and time.
Japanese lacquerware is known overseas as japanware.
Exquisite tiered boxes filled with New Year's dishes (osechi) are captivating to the eye;
the pinnacle of culinary and presentation splendor.
Photo：Gold-lacquered four-tiered box containing osechi selections.
