|
1927
|
Yasuharu Hayashi started selling miso door to door. |
| 1932 |
Tsuneji Hayashi founded the miso direct sales store, Maruni Brothers
& Co., in Tsukishima, Tokyo. |
| 1936 |
Suekichi Hayashi and Yasuharu Hayashi began operation of Maruni
Miso in Shinshu Suwa, Nagano. |
| 1951 |
Reorganized Maruni Miso and established Hikariya & Co. Ltd.
Yasuharu Hayashi took office as Managing Director & President.
|
| 1955 |
Started construction of the new plant by Lake Suwa. |
| 1963 |
Opened a satellite office in Tokyo. |
| 1965 |
Started Construction of the first natural storehouse.
Started making authentic, naturally fermented miso using domestically
grown soybeans. |
| 1967 |
Renamed the company to Hikari Miso Co., Ltd. |
| 1970 |
Release of "Warabe (Child)" and "Kurajiman (Pride
of the Storehouse)" miso, that were matured over two years.
Promoted construction of research chamber and wastewater treatment
facility. |
| 1974 |
Started distribution of naturally fermented miso, made from natural
salt. |
| 1978 |
Started production of private brand merchandise for major chain
stores. |
| 1979 |
Started construction of the new plant in Iijima town, Kamiina county,
Nagano prefecture. First phase of construction was completed.
Started handling and mixing of basic ingredients at the new plant.
|
| 1980 |
Iijima Green Plant
The new wing with large tanks for primary fermentation is constructed.
Introduced consecutive fermentation, maturation, and preservation
system from multi-story automated storage method, for the secondary
fermentation wing. |
| 1983 |
Constructed brand new production facility for Instant Miso Soup
with fresh miso at Iijima Green Plant. |
| 1984 |
Released Instant Miso Soup in disposable cups.
Introduced the latest packer system at the head office plant, to manufacture
wide varieties of products in small quantities. |
| 1987 |
Zenhachiro Hayashi took office as Managing Director & President. |
| 1988 |
Launching of "Gankoyasan no Miso (Mr. Stubborn's Miso",
made from organic soybeans and rice, grown in local Nagano prefecture. |
| 1989 |
Promoted the Tokyo satellite office to Tokyo branch office and built
the premises designed by Japan folk craft architect, Mr. Hironobu
Furihata. |
| 1992 |
Introduction of ＣI to celebrate 60th year in business. |
| 1993 |
Started growing organic soybeans at contracted U.S. OCIA member
farms. |
| 1997 |
Remodeled Mixing-related equipments at Iijima Green Plant, and introduced
privately-owned electrical power facilities.
Acquired U.S. OCIA Certification
Built the brand new head office premises designed by an architect
Mr. Takahiko Yanagisawa. |
| 1998 |
Introduced HACCP system as an approach for food sanitation management.
Release of renewed OCIA certified organic miso "Kodawattemasu
(We Care)." |
| 1999 |
Head office and the Head office plant acquired ISO 14001 certification.
Introduction of 2items from Instant Miso Soup "Kodawattemasu
Nihon no Aji (We Care for the Taste of Japan)" series. |
| 2000 |
Zenhachiro Hayashi took office as Managing Director & Chairman,
and Yoshihiro Hayashi took office as Managing Director & President.
Installed anaerobic wastewater treatment facilities and methane recovery
boiler at Iijima Green Plant.
Completed assessment and registration for ISO 9001at the head office
plant. |
| 2001 |
Release of "Kodawattemasu (We Care)" and "Yuki no
Miso (Organic Miso)" as Organic JAS-approved products.
Opened Shizuoka sales branch. |
| 2002 |
Participated in Lake Suwa Adoption Program
Opened Fukuoka sales branch and Sendai satellite office. |
| 2003 |
Release of "Kodawattemasu Nihon no Aji Enjyuku Koji no Omisoshiru
(We Care for the Taste of Japan - Mellow Koji Miso Soup)."
Opened Niigata satellite office.
Made "Kodawattemasu (We Care)" into series. Release of "Kodawattemasu
Komekoshi (We Care - Strained Rice)" and "Kodawattemasu
Awase (We Care - Mixed)." |
| 2004 |
Completed assessment and registration during drafting phase, for
food safety management system, which is scheduled to be standardized
as ISO 22000 .
Acquired land next to the Iijima Green Plant and added maturation
chamber and Instant Miso Soup packaging line. |
| 2005 |
Increased Mixing capacity to 35,000tons at Iijima Green Plant. |
