HYOBEI(English)

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Since 1951

Japanese soul food

Thanks to our long and rich experience, the use of the latest technology and a strict quality control throughout industrial production, we deliver safe and high quality products to our customers.
Because rice is one of Japan’s main staples and Japanese people eat it almost everyday, so it is truly essential for us that it be totally safe, secure and healthy.

In the future, we would like to share our products and technical know-how around the world. Anyone interested may contact: 4-2-7, Misakihonmachi, Hyogo-ku Kobe-shi, Hyogo-Japan Phone: +81-78-652-6336

About us

Company name HYOBEI CO.,LTD
President & CEO Satoshi Makishima
Establishment March 1951
Capital 100,000,000 yen
Location 4-2-7,Misakihonmachi,Hyogo-ku Kobe-shi, Hyogo-Japan
Phone number +81-78-652-6336

Our safety commitment

To make sure our product can be safe to consume anytime and anywhere, we check the quality of the paddy, moisture content and proper mill setting according to the requirements of the varieties of paddy’s milling characteristics, monitoring and also replacing with no delay the spare  parts of milling equipment. We ensure our company’s commitment of delivering a safe and high quality product.

Products features

Each products we create have different characteristics according to the method choose to cooked it. It makes the cooking easier, allowing our customers to taste the best of the best.

Shari rice for sushi
It is good for sushi as it has a great compatibility with vinegar and it melts in the mouth.
Rice for Chinese cuisine
It has the peculiarity to keep the shape of the grains after heating and is less sticky than others, which makes it a perfect fit for Chinese cuisine.
Rice for Donburi
This rice has the peculiarity that it keeps its whole flavor which remains independent even when mix with the other ingredients.

OUR PRODUCTS

HOT PRODUCT

NIIGATA
KOSHIHIKARI
NEW

MIYAGI
SASANISHIKI
HOT PRODUCT

JAPANESE
TAKUMINOHITOTUBU
NEW

HOKKAIDO
YUMEPIRIKA

Rice

Food

Flour

Our company deals with domestic milling manufactures which make wheat flour for bread, udon noodles and ramen noodles.

Tenobe Somen thin noodles

Somen has been eaten since ancient times in Japan.
Tenobe somen noodles are traditional Japanese wheat-based noodles that are produced by hand using a sophisticated method called tenobe (literally, “hand stretched”). The Somen “Ibo No Ito” is the most famous brand of Japan and makes noodles as thin as 0.7 ~ 0.9 mm.

Ginjo-Shu (Sake)

Ginjo-shu is made with rice grains from which more than 40% of the outer layer has been removed by milling. Fermentation occurs at lower temperatures and takes longer than other sake. Distilled alcohol is equivalent to up to 10% of the weight of the polished rice that has been used.
It has a fruity fragrance, called ginjo-ka, with a delicate taste, that is low in acidity. “Delicate” does not mean “mild” or “diluted”! As a Sake it has the peculiarity to have a smooth texture (mouth feel) and a good aftertaste. The specific characteristics of Ginjo-shu vary by brewer, with the more fragrant varieties designed to highlight ginjo-ka and others designed with more emphasis on flavor and less on ginjo-ka.

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