We will exhibit at a trade show to be held at Tokyo big sight in August.

NEXTY CO., LTD. and FUTABA CO., LTD. will be participating in the Gaishoku Business Week 2019 in Tokyo big sight, scheduled for 10:00-19:00 August 27-29, 2019.
Our booth will be #1A-14, South Hall.

This trade show is Japan’s largest trade show, specialized in Restaurant & Food Service industry, in which all foods, drinks, services, food machine, sales promotion measures, hygiene products and more for the trade.

As more popular Japanese Food is getting in overseas markets, more restaurant owners and buyers from overseas are visiting the show, so as to seek new products, services, and opportunities for their business expansion.

Also, Japanese foods such as Izakaya, Ramen shop and Sushi restaurant are getting more accepted and penetrated in overseas markets.

I believe you will find the experience valuable for your future business.

Gaishoku Business Week 2019
Schedule: 10:00-19:00 August 27-29, 2019
Booth no.: 1A-14, South Hall
location: 3-11-1 Ariake, Koto-ku, Tokyo, JAPAN

Thank you.

SYUN (The best season for foodstuff) in June


In June of Japan except Hokkaido, there are many rainy days Many people feel uncomfortable because of their high humidity. Also, this is not only uncomfortable, but it is easier for things to get moldy. In this season, Japanese chefs use very carefully the ingredients.
It is such an annoying season, but there are many SYUN foodstuff of June, the main foodstuff are as follows.
Sea foods
Flying fish, Japanese silver whiting, Sweet fish, Scallop
Green peas, Watercress, Broad bean, Arugula
Cherry, Bitter summer orange, Mango
Ume (Japanese apricot)
The following is a ramen with flying fish soup of the season now.


Ramen of the flying fish soup
< Ingredient 2 servings >
☆Soup · · · · · · · · · · · ·    600ml
Ago-dashi pack · · · · · ·     1P
Water · · · · · ·                    3.6 L
Concentrated ramen soup  60ml
Pepper · · · · · · ·       adequate
Garlic · · · · · · ·       1 piece

Chinese noodle · · · · · · ·  2 servings

Barbecued pork · · · ·       4 pieces
Bamboo shoots · · · · · ·   adequate
Egg · · · · · · ·                 1 piece
Green onion · · ·       adequate

① Put 1 pack of Ago-dashi pack in boiled 3.6 L water. Take it out after boiling for 10 minutes at medium heat.
② Add Concentrated ramen soup, Ago-dashi soup of ① and crushed garlic in a pot. And then turn on fire.
③ After warming up, taste is adjusted with pepper.
④ Serve boiled Chinese noodles in the vessel, pour the ③ soup and put the ingredients of your choice.

Ago-dashi pack

See you.



















Thank you very much

We participated in the Niigata trade fair held on February 6 at the Hotel Italia-ken. Participating buyers visited our factory tour the day before the event.  Thank you for taking the time to visit our factory, and it was a great pleasure meeting with many buyers. Also, thank you very much for giving us various opinions and impressions. We would like to make use of valuable opinions of everyone for our future business activities.  We are looking forward to seeing you again.

※Apology of delay
Shipment is delayed due to the historic heavy snow of San-jo City this week.
We sincerest apologies, but we would appreciate your understanding.

See you.


Nexty Co.,Ltd. will exhibit the FOODEX JAPAN 2018 within Futaba’s booth at The Makuhari Messe in Chiba-city on March. 6 to 9. Hall 10 Booth No. D26 (10D26)
The FOODEX JAPAN (International Food and Beverage Exhibition 2018) is the largest food fair in Japan.


You should find this helpful if you visit our booth on this occasion. Also, we will send you an admission ticket if you contact us. We are looking for distributors from all over the world.

See you.

Niigata Food Trade Fair 2018

We will exhibit the Niigata Food Trade Fair 2018 at The Italia-ken in Niigata-city on 6 February. We propose various menu using soup stock in bag and seafood dashi sauce.

☆Soup stock in bag Marine Blue (No MSG)


☆Seafood Dashi Sauce Series

Shrimp Dashi sauce
Crab Dashi sauce
Scallop Dashi sauce
Japanese littleneck clam Dashi sauce
Freshwater clam Dashi sauce
Red seabream Dashi sauce


Shrimp Dashi sauce           Shrimp tomato cream pasta

By condensing the taste of sweet shrimp and dried shrimp, the shrimp sauce has excellent in UMAMI balance such as taste, body and sharpness, and has adequately deep flavor. We recommend using it for ramen noodle soup, pasta sauce and bisque.

We are looking forward to seeing you.

See you.

Kagami-mochi and Kagami-biraki


In Japan, rice cake has been considered a sacred food for a long time because rice cultivation was indispensable for the Japanese.
Kagami-mochi are traditional Japanese offering made of rice cake for New Year’s.
Kagami-biraki is an event to eat Kagami-mochi, wishing a peaceful year for the family. Many Japanese people make Shiruko(sweet red bean soup) or Ozoni(Japanese traditional soup which contains chicken, boiled fish‐paste and vegetables) using Kagami-mochi at home.

It is said that it gets power from the god of the year.  Generally, this event takes place on 11th January.

May the year of 2017 bring you a lot of happiness and smiles.

Good Luck !



Speaking of New Year’s Eve in Japan, many Japanese people eat buckwheat noodles called TOSHIKOSHI-SOBA.The famous origin of TOSHIKOSHI-SOBA is the wish for a slim but long and healthy life, like buckwheat noodles. Since soba is easier to cut than other noodles, there is also the theory that it will cut off disasters of the year. There are various styles such as how to eat and ingredients for topping depending on the region. Would you like to eat TOSHIKOSHI-SOBA on New Year’s Eve of this year?

FUTABA’S DonDon series Katsuo Tsuyu is very convenient and easy to make TOSHIKOSHI-SOBA. Please look at the recipe.


【Ingredients_ 2serves】
Dried Soba (buckwheat noodle)・・・・ 200g
Leeks (green onion)・・・・・・・・・ 1/2
Abura-age (deep-fried Tofu)・・・・・    1 piece
Sliced Pork・・・・・・・・・・・・    60g
DonDon series Katsuo Tsuyu・・・・    80ml
Water・・・・・・・・・・・・・・ 560ml

<How to Cook>
① Boil water in large pot, and cook Soba noodle for a length of instruction on the package.
② When the water rolls up to the edges of pot while cooking Soba, pour cold water into a pot.
③ When the noodle is cooked, drain water using a sieve, rub and rinse in running water to eliminate     slipperiness and drain water well
④ Cut pork and Abura-age into bite- size. Cut leeks diagonally.
⑤ Mix 560ml water and 80ml DonDon series Katsuo Tsuyu and heat them up in a pot. Add pork, leeks, Abura-age, and ③ Soba. Turn the heat to medium.
⑥ Turn it off before the soup come to the boil.
Put Soba noodle and ingredients in a serving bowl, pour the soup.

Thank you very much for your continuous support.
Enjoy the holidays!

Ozoni (Traditional New Year’s Soup with Rice cakes and Root vegetables)

Ozoni is a traditional Japanese soup dish which contains rice cakes and root vegetables ingredients, and it is usually eaten in the New Year.
It is said that ozoni finds its roots in samurai society cuisine. It is thought to be a meal that was cooked during field battles, boiled together with rice cakes, root vegetables and dried foods, among other ingredients.
The ingredients vary from region to region in Japan.
The most common shape of rice cake for ozoni soup is a rectangle in East part of Japan. In the Kanto region and Tohoku region, the rice cakes are cut into squares and grilled before being added to the stock. In the Kansai region and the Chugoku region, a round, boiled rice cakes is generally preferred. In most of the Kyushu region, a round rice cakes is popular, but grill-boil difference changes depending on area.

The taste of soup is also varied depending on the region. In many regions including the Kanto region, ozoni consists of a clear soup called sumashi-jiru which is flavoured with dashi, a stock made from flakes of dried bonito and/or kombu, and soy sauce. In the Kansai region and eastern Shikoku, ozoni is made with a stock of white miso, while ozoni in the part of Fukui Prefecture is made with a stock of red miso. In the Tottori-Izumo region, a variety of red bean soup is used for 0zoni.
Common additions to the soup include chicken, fish or meatballs; leafy vegetables such as komatsuna or spinach, kamaboko such as naruto and carrot flakes for colour, and flakes of yuzu peel for its citrus fragrance. Regional specialties are often added.
Eating the very chewy and elastic rice cake with soup, we wish for good luck through the year.


【Ingredients_4 servings】
Rice cakes ・・・320g
Chicken ・・・40g
Kamaboko ・・・20g
Mitsuba (a Japanese herb similar to parsley) ,as needed
Water ・・・720 ml
Don-don series shirotsuyu ・・・40ml


Don-don series shirotsuyu
Light-colored seasoning with white soy sauce and blended fish DASHI such as Bonito, Macherel, and Sardine. It will enhance natural flavor and color of cooking ingredients.

How to cook

  1. ① Bake rice cake.
  2. ② Cut thin chicken and fish paste. Carrots are cut down and boiled down.
  3. ③ Put Don-don series shirotsuyu and water in the pot and simmer. Then put the chicken.
  4. ④ Place ①, kamaboko and carrots in the bowl and pour ③.
  5. ⑤ Place mitsuba leaves.

Thank you.



Ponzu is a Japanese seasoning that made from citrus juice, vinegar, mirin and soup stock. Ponzu can be used for a wide variety of dishes. It is mainly used as a dipping sauce for eating pot dishes.
It isalso used as a versatile sauce such as sashimi, grilled fish, grilled meat and steamed dishes. The origin of a word of Ponzu has a leading opinion of 『Pons』 which means the citrus fruit juice  in Dutch. According another theory, it means in Portuguese or Sanskrit.
FUTABA’S PONZU-ZANMAI is the orthodox school of multipurpose Ponzu sauce.

・Rich Dashi Flavor of Bonito, Kombu Kelp, Sardine, and Mackerel
・Natural Juice of Japanese Citrusesn Yuzu, Sudachi, Daidai, and Kabosu
・Less Sweetness and Mild Taste
It is very convenient and easy to use. Please look at the recipe below with FUTABA’S PONZU-ZANMAI.

Pork Loin BBQ

【Ingredients_serves 4】
Pork Loin・・・・   320g                    PONZU-ZAMMAI・・・ 60cc
Cabbage ・・・・   Adequate              Mirin・・・・・・・・   30cc
Cherry Tomato・・ Adequate              Ginger・・・・・・・      Adequate

①  Mix PONZU-ZAMMAI, mirin, grated ginger, soak the pork loin in it for 5 minutes.
②  Heat a pan, bake the pork well.
③  When the pork is cooked, pour ① sauce and heat until boiling.
④ Serve ③ on the plates, decorate the shredded cabbage and cherry tomato.

See you.

Dashi of Dried bonito dashi pack

Dashi is Japanese soup stock and the basis for many dishes in Japanese cuisine. It’s made with dried bonito and kelp, but can also have shiitake and other dried fish. While the ingredients used to make dashi varies regionally, the most basic dashi used in most Japanese dishes is made using katsuobushi (dried bonito). These days, many households use instant dashi granules, which is like the bouillon cube of Japan. Unfortunately, the stock made from these granules tastes nothing like real dashi and it’s often full of salt.

“Dried bonito dashi pack”
Dried bonito dashi pack is very smart product. There are difference in manufacturer, but most of the pack contains fractured actual dried bonitoes or other fish and vegetables. It keeps flavor very close to real DASHI stock and reduce the trouble of filtering.

Dried bonito dashi pack has bonito extract coating on the ingredients, so the bonito flavor, richness and fragrance is concentrated. This excellent product will enable a chef to produce golden dashi stock anywhere in the world regardless of water type.

Dashi pack Hongatsuo (Dried bonito dashi pack)

Ingredients : Dried bonito, Dried bonito extract, Hydrolyzed fish protein, Amino acid
Packaging : 50g×5P/bag×20bags/carton
Expiration Date : It is 1 year from a manufacture day.

Product Features
FUTABA’s signature brand Bonito dashi pack. 48 years of long term best seller among many professionals. It solves the problem of filtering while extracting the authentic flavor of the natural ingredients. Its powerful bonito dashi is excellent for Miso soup and many other cooking.

Pork and vegetable miso soup

<Ingredients_4 servings>
Hongatsuo Dahi soup・・・800ml
White Giant Radish・・・150g
Devil’s Toungue (Kon-nyaku)・・・60g
Deep Fried Bean Curd (abura-age) Scallion・・・20g

<How to Cook>
① Cut white radish and carrot in quarter-rounds, burdock in diagonals, parboiled Kon-nyaku and Abura-age in rectangles, and pork in a bite size.
② Cook vegetables (radish, carrot, burdick, and Kon-nyaku) in 800ml Dsahi soup on the medium heat.
③ Add pork and Abura-age when the vegetables are cooked, cook until the pork is tender.


Thank you.


Tsukemono (Japanese-Style Pickled Vegetable)


Tsukemono are Japanese-style pickled vegetable.
Typical vegetables used for pickles are cucumber, eggplant, Chinese cabbage, Japanese radish and others. Vegetables are pickled in a variety of ways including using salt, salted rice-bran paste, and fermented soybean paste called miso. Pickled method differs depending on local customs · products · climate etc. It takes a long time to make the distinctive taste of that region. Therefore, it is difficult to classify them systematically. In other words, Tsukemono are said to resemble European cheese traditions and culture.

DonDon Series Shirotsuyu is very convenient and easy to use for Dashi and seasoning for all-in-one. Please look at the pickled cucumber recipe below with DonDon Series Shirotsuyu.


~ Cucumber Chili Pickles ~
<Ingredients_2 servings>
Cucumber・・・・・・・・・・・・・1 stick
DonDon Series Shirotsuyu・・・・・・・10ml
Sesame Oil
Gochujang (Korean Spicy Bean Paste)
Dried Red Chili Pepper
White Sesame Seeds

<How to Make>
① Cut the cucumber into rolling wedges (bite size).
② Place the cucumber and salt in a bowl and rub them while, then leave it for 15-30 minutes.
③ When some water come out from the cucumber, squeeze the water and rince with fresh water.
④ Mix DonDon Series Shirotsuyu, Sesame oil, and Gochujang in a bowl. Then add ③ cucumber.
⑤ Stir them thoroughly, add sesame seed and chopped chili pepper.
Pickle them for 5 to 10 minutes.
⑥ Serve them when the cucumbers are pickle to the center part.

See you.
















Oden is often eaten during the winter to warm our body in cold weather. Many different foods are boiled together in a large pot with a soup seasoned with soy sauce and dried bonito flakes. Oden is a dish in which a variety of ingredients such as daikon, boiled egg, hanpen, chikuwa, konnyaku, and ganmodoki are boiled together in a large pot of seasoned fish broth. Hot mustard is served as a condiment. The assortment of ingredients and style of the Oden soup vary depending on the region and the family making it. It is often eaten during the winter to warm up a cold body. Oden is cooked at home and is also eaten when drinking alcohol at Oden bars. In the winter, some convenience stores also sell, typically at the counter next to the cashier. At Oden bars, you can choose what you would like to eat from a large pot of simmering ingredients. Oden is a casual Japanese food and a single ingredient is available from 100 yen.


Daikon (Japanese white radish)・・・Many Japanese like daikon radish in oden because of its tenderness and the taste it gets from the oden soup.
Boiled egg・・・We peel the shell off a boiled egg for oden and simmer it in kelp broth and soy sauce.
Hanpen・・・Hanpen is solidified paste made with minced fish, yam and starch.
Chikuwa (Tube shaped fish paste cake)・・・Chikuwa is a tube‐shaped fish paste cake.
Konnyaku (Devil’s tongue)・・・Konnyaku is a jelly-like food made from the starch of konjac potato.
Ganmodoki・・・Ganmodoki is a fried tofu mixed with thinly sliced vegetables.

I will teach you how to make delicious Oden. You can easily cook using this product.

【Agodashi pack】

Dashi of dried flying fish is called “ago dashi”. Dried flying fish is made by drying simmered flying fish. Ago dashi has a refined taste and flavor. It is used in various dishes ranging from miso soup to simmered dishes.


● Ingredients_4 servings
Agodashi pack・・・1pack
Water・・・3L (Used 1200cc for cooking)
Soy sauce・・・30cc
Salt・・・a little
Your favorite ingredients・・・as appropriate

【How to cook】
❶ Put Agodahi pack in boiling 3 L hot water and boil it for 10 minutes with medium and low heat to take out.
❷ Add 1200cc of ①Broth in the pot and add seasoning and boil it.
❸ Add the ingredients of your choice and simmer thoroughly.

Healthy and tasty!
Thank you.