Minatoseika was established in 1936 near the mouth of the Shinano River in the port city of Niigata. We manufacture wagashi (traditional Japanese-style confections) mainly made from rice grown in Niigata, one of Japan's most renowned rice-producing regions. We began creating frozen wagashi as early as the 1970s, and established the delivery system of today after a great deal of trial and error. We personally make the fillings used in our confections via a careful process spanning from raw materials to manufacturing. In addition, we utilize unique types of dough for our different varieties of dango (dumplings). Minatoseika is also making efforts related to exports, and we are expanding our current sales areas of Southeast Asia, the United States, Europe, Oceania, and South America.

●Dedication to safety
All of our employees are educated in sanitation. Our dango and daifuku (glutinous rice cakes with different fillings) are produced at hygienic facilities and via the techniques we have cultivated over many years. Our plant also features air conditioning and zoning. Workers wear two layers of hats to prevent the inclusion of hair and other foreign substances, and their entire bodies are thoroughly checked four times a day using adhesive rollers. Moreover, finished products are subjected to sampling and bacteriological examinations before being shipped. Our policy is to proactively use a wide range of methods to provide the safest products possible, which we will continue doing in the future.

● Acquisition of ISO 22000 certification
Minatoseika has strengthened its our own testing methods since around the year 1995 and carries out thorough hygiene management. We also intend to increase our exports to overseas countries, so we acquired ISO 9001 certification in 2005 to inspire greater peace of mind in our customers. Moreover, we acquired ISO 22000 certification in December 2014. This certification for food safety management systems is an international standard with the objective of placing the greatest priority on food safety.

● Daifuku
Daifuku is a renowned type of wagashi in which rice cakes made from mochi (glutinous rice cakes) are stuffed with a sweet azuki bean filling. Our wide variety of products includes mochi mixed with beans or yomogi (mugwort), and fillings made from fruits, vegetables, and other ingredients.

● Cream daifuku
Cream daifuku is a new type of mochi confection stuffed with sweet filling and whipped cream. It has an amazingly soft texture and the filling is a delicious match with the cream. Cream daifuku can also be chilled before eating.

● Kushi dango
Cold or hot water is added to flour made from rice and other ingredients, which is kneaded and steamed or boiled to create small dango (dumplings). Three to five of these dumplings are served on a kushi (skewer). When they are grilled, they are called "yaki dango." When flavored with soy sauce, they are called "shoyu dango."

● Kashiwa mochi
Cakes made from non-glutinous rice flour are filled and then wrapped in kashiwa (oak) leaves. Popular types of filling include chunky bean paste, smooth bean paste, and miso. These treats are also included in celebrations on Children's Day in May. Since old oak leaves do not fall until the new ones are grown, this wagashi is said to bring good fortune to families.

● Ohagi and sakura mochi
Ohagi is offered to ancestors on Higan, a Buddhist holiday celebrated in the autumn and spring. Mochi is steamed and then lightly pounded, leaving some of the grains intact. Afterwards, it is wrapped in sweet bean paste. In spring this confection is called "botamochi," but it is referred to as "ohagi" in the autumn. Sakura mocha is a confection that represents the spring season. Mochi rice is tinted pink, steamed, and mixed with sugar. It is then filled with smooth bean paste and wrapped in a salt-pickled cherry leaf.