Our products' value lies in how we use processing so that nothing goes to waste.
Large companies have laboratories with numerous employees, whereas our staff can be counted on one hand. However, when someone tells us that something tastes bad, we honestly accept the criticism and immediately change what we can. We don’t get attached to doing things in a certain way.
We harness the power of microbes with free range chicken farming.
We provide a daily truckload of greens and clean water through perforated pipes, and we leave the chickens’ dietary mix up to the chickens themselves. The floor of the chicken coup is covered in a layer of composting chicken droppings, creating a surface like forest humus.
We acknowledge the differences between people and production areas.
Every month, we hold a study group with about 40 farmers. Additionally, just like how each person has their own unique personality and abilities, each region also has its own characteristics. We develop production areas based on this way of thinking.
“Happy Mayo & Egg”, this is the media site of mayonnaise
We will tell you the mystery of Japanese mayonnaise, which is said to be the most delicious mayonnaise all over the world!
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