Founded in 1938 under the name Yamashita Seizaburo in Kagawa Prefecture, the YAMASEI house initially specialised in the production of spices, particularly ichimi, before structuring its range today around three pillars: anko, kinako and karashi — products renowned for their natural character, free from additives and preservatives, and rich in flavour.
Joined in 1967 by the current director, Mr Yamashita, the company gradually moved away from mass-market production to focus on Japanese ingredients sourced from sustainable or organic farming, in keeping with a philosophy that values the land and the role of the producer as an essential link between growers and consumers. A trusted supplier for more than seven decades, YAMASEI continues its commitment to culinary innovation while passing on Japanese traditions, notably through a restaurant housed in a traditional building, offering wholesome and authentic cuisine crafted from its own products.
