In 1901, in the miketsukuni region known as Awaji Island, the first generation, Norihiro Kobayashi became the son-in-law of the Inoue household. He took the last name for himself and started his business. In the beginning, the business was developed from a skeletal form built up by taking various tasks. The shop curtain was given the shop title "Chief Kado" (Kado-cho), it was named that due to the arrangement of the store as it acquired both sides ("kado") of the national road to the entrance of Hirota Hatiman Shrine in Nakasujigumi, Hirota-mura, Mihara-gun Hyogo Prefecture.
In 1901, in the miketsukuni region known as Awaji Island, the first generation, Norihiro Kobayashi became the son-in-law of the Inoue household. He took the last name for himself and started his business. In the beginning, the business was developed from a skeletal form built up by taking various tasks. The shop curtain was given the shop title "Chief Kado" (Kado-cho), it was named that due to the arrangement of the store as it acquired both sides ("kado") of the national road to the entrance of Hirota Hatiman Shrine in Nakasujigumi, Hirota-mura, Mihara-gun Hyogo Prefecture.
While manufacturing and selling noodles, the second generation of Takeo explored new business ventures and began to produce ice cream sweets. Additionally, he also began the production of the frozen noodles. The sales of his frozen instant ramen noodles were at first explosive then instantaneously ceased after Nissin's Chicken Ramen appeared. However, we believe that we are the first in history to produce and sell this type of frozen instant ramen. Takeo explored other applications for wakame noodles trying to knead wakame seaweed into the noodles but he was not succeeded.
While manufacturing and selling noodles, the second generation of Takeo explored new business ventures and began to produce ice cream sweets. Additionally, he also began the production of the frozen noodles. The sales of his frozen instant ramen noodles were at first explosive then instantaneously ceased after Nissin's Chicken Ramen appeared. However, we believe that we are the first in history to produce and sell this type of frozen instant ramen. Takeo explored other applications for wakame noodles trying to knead wakame seaweed into the noodles but he was not succeeded.
The third generation of Morihiro was brought into the business in 1945 and started wholesale noodles when he was still a teenager. Being staunch and hardworking, Morihiro was finally able to rapidly increase the number of customers. Around 1955 to 1985 was the time of the immense growth.
Despite the repeated failures and setbacks, after 60 years "Wakame Noodles" was finally developed successfully. When making our products, Inoue Shouten's focuses on making something that other companies don't have. Our staff repeatedly test the products and continue to challenge ourselves to make surprisingly fresh products as we move forward.
Despite the repeated failures and setbacks, after 60 years "Wakame Noodles" was finally developed successfully. When making our products, Inoue Shouten's focuses on making something that other companies don't have. Our staff repeatedly test the products and continue to challenge ourselves to make surprisingly fresh products as we move forward.
With the knowledge gained from ingredients and food techniques for over 100 years (since 1901), the passion to enrich the food from Awaji Island became Chief Kado’s pride. Not by just relying on history, we challenge ourselves to make the most unique food that others do not make, with the technology and production development to match the current era.
Chief Kado as premium new brand producing goods on Awaji Island, we specialize in using 100% designated raw materials produced here (and acquired from the coast). We are born and raised in Awaji Island getting the taste of Awaji's ocean, the land and people. Continuing from Manyo, we want to show how much we are truly Miketsukuni food treasure and that behind the great taste is the kindness of Awaji Island. Though we are not flashy, we will warmly provide everyone with genuine delicacies that have the personality of the island.
Focusing on its richness of the seafood products, Awaji Island is referred to as a Miketsukuni because it is a region that continuously supplied food to the Imperial Family and Imperial Court from Japan ancient era to Heian era. Along with the Wakasa and Shima region, it is noted that the Awaji region also made offerings of abundant seafood and seaweed used for shrines. We deliver the unique taste to Awaji Island from the sea spreading along the cost and the gentle climate.
Focusing on its richness of the seafood products, Awaji Island is referred to as a Miketsukuni because it is a region that continuously supplied food to the Imperial Family and Imperial Court from Japan ancient era to Heian era. Along with the Wakasa and Shima region, it is noted that the Awaji region also made offerings of abundant seafood and seaweed used for shrines. We deliver the unique taste to Awaji Island from the sea spreading along the cost and the gentle climate.
Since 1933, Awaji Island has been the top milk producer in the prefecture. Up to this day the milk made in the island is popular among many generations as a traditional staple of the islanders.
Naruto wakame is growing up in the strong currents of the ocean whirlpools and it is known for its excellent flavor and springy texture.
Cultivated in the warm climate and special environment of the Seto Inland Sea. Awaji Island onions are famous all over the country for their sweetness, softness and freshness.