List of member organizations

This is a union made up of flour milling companies in Kyoto Prefecture. We strive to provide a stable supply of high-quality, safe and secure wheat flour products for various uses, and to promote local production and consumption.

This is a union made up of pickle producers in Kyoto Prefecture. In addition to carrying on the traditions of Kyoto pickles, the union promotes the benefits of pickles as a healthy food and promotes the modernization of the industry.

This association acts as a coordinator for the various confectionery associations in Kyoto Prefecture. In order to promote the development of the prefecture's confectionery industry, it supports the development of the next generation of confectioners and manages the trademarks of Kyoto confectionery.

This is a union of tea producers in Kyoto Prefecture, including Uji tea. In addition to joint storage, processing, and trading of green tea, the union aims to contribute to the promotion of Kyoto's tea industry through product research and development and advertising.

This is a union of bakeries and related businesses in Kyoto Prefecture. They hold a variety of activities, such as seminars and facility tours, aimed at improving bread-making techniques and providing management support.

This is a union of bean paste manufacturers in Kyoto Prefecture. In addition to jointly purchasing raw materials, the union aims to promote the economic activities and improve the status of its members through campaigns to increase bean paste consumption and tours of production areas.

This organization is made up of sake brewers' associations from six regions in Kyoto Prefecture, and is also working to promote the appeal of Japanese sake. Each brewery carefully brews sake using the finest rice from Kyoto Prefecture and around the country.

Our basic philosophy is to revitalize the coffee and restaurant industry through coffee. In addition to providing education and training for the roasting, processing and sales industry and increasing consumption, we are also working to improve the health of the industry and the welfare of employees.

The association strives to maintain the quality of Kyoto-made soy sauce and expand demand for it through labeling inspections of soy sauce produced by its members, trademark management of the registered trademark "Kyoto Murasaki," and PR activities.

With the aim of continuing to provide authentic Kyoto tofu, we are involved in joint purchasing and delivery of raw materials, as well as promotional activities, research into production, and the collection and provision of materials.

In order to maintain the credibility and original flavor of the "Kyoto Yuba" brand, we are working to carefully select ingredients, provide guidance and training on the appropriate manufacturing process, and promote the spread of Kyo Yuba.

In addition to joint procurement of rice cracker ingredients, we are also developing products and conducting sales promotion activities to establish the Kyo Okaki and Arare brands, working to pass on traditional techniques, maintain quality, and expand demand.

This is a union of konnyaku manufacturers in Kyoto Prefecture. In addition to joint purchasing of raw materials, the group conducts technological research aimed at developing products that meet the demand for konnyaku as a health food, and also engages in activities to increase consumption.

Our main goal is to improve the quality of kelp, which is essential to Kyoto cuisine, and kelp products, and to stabilize supply and demand, and we are working to streamline distribution, improve processing techniques, and expand consumption.

We aim to improve and popularize the quality of vinegar, which is essential for Kyoto cuisine and sushi, by conducting research on brewing techniques, market research, and promoting fair labeling. We are also working to develop Kyoto vinegar manufacturers and pass on food culture.

This is an association of kamaboko manufacturers in Kyoto City. Its main activities are to promote friendship among members and to exchange information to improve Kyoto kamaboko manufacturing techniques.

This is a union of manufacturers of Japanese sweets and mochi confections that are closely tied to Japanese customs and lifestyles. In addition to advertising activities six times a year, the union also holds technical training sessions and promotes information sharing among members.

In addition to jointly purchasing soybeans and rice, which are the raw materials for miso, the association also provides support activities such as providing information to members and developing human resources.The association aims to develop the industry by revitalizing the stable supply of miso and technology and management.

We are carrying on the tradition of Kyoto's food culture, "Obanzai," and promoting it, as well as developing new products. We are working to spread Japanese food culture through the production of Obanzai.

The association conducts joint purchasing of agricultural, forestry and fishery raw materials, primarily fresh bamboo shoots from Kyoto, as well as advertising and training for processed products. It also works to promote information exchange and mutual cooperation among members.

With the aim of improving and promoting Kyoto souvenirs, the association communicates requests to relevant government agencies, exchanges information with tourism-related organizations, promotes Kyoto's famous products, and conducts advertising and PR activities for its members.

The organization aims to increase consumption of grains, including beans, and promote the distribution of local specialties such as Tamba black beans. It also cooperates with agricultural organizations and producers, working to stimulate demand and develop the industry.

The organization aims to promote Kyoto's noodle culture and develop the industry, providing technical and management guidance, establishing the "Kyoto Noodle" brand including Kyo Udon, and hosting events.

This association is made up of businesses that produce traditional Kyoto sweets, such as high-quality confections and dried sweets served at tea ceremonies. It strives to pass on the traditions of Kyoto sweets culture and promote and develop related industries.

This association was formed by natto producers in the Kansai region. Its activities are focused on increasing the added value of natto as a traditional food culture and health food, and promoting its appeal, with the aim of expanding natto consumption.