Kashimaya Company Ltd.

Kashimaya Company Ltd. (株式会社加島屋) is a Japanese seafood processing, manufacturing and sales company headquartered in Chuo-ku, Niigata City, Niigata Prefecture. It traces its origins to 1855 (Ansei 2), when the first-generation Kashima Chōshichi opened a shop trading in salted and dried marine products — autumn salmon, spring trout and early-winter walleye pollack — caught in the Shinano and Agano rivers. The company was reorganized as a limited company in 1954 and became a stock company (kabushiki gaisha) in 1993. Its corporate motto is 'Honesty, Kindness, Gratitude' (正直 親切 感謝). The company specializes in processed salmon and roe products, including its flagship 'sake chazuke' (salmon tea-rice), developed in 1959, as well as ikura soy-marinated salmon roe, kasuzuke (sake-lees pickles) and freeze-dried chazuke. A defining feature is its emphasis on hand processing; it also secures and partially processes raw materials in cooperation with fishermen and companies in Hokkaido, Alaska and Canada. Its salmon chazuke uses king salmon from an aquaculture company established in Canada in 1990, founded in anticipation of a ban on wild king salmon fishing. Kashimaya operates a main store in Niigata City (with a directly managed dining area on the second floor of its head office building), a Kameda factory in Kōnan-ku, Niigata, and an online shop. It also sells through tenant counters and events at department stores across Japan, including Isetan, Takashimaya, Sogo & Seibu and Tokyu Department Store. As of the 2022 fiscal year (ending March 2022), sales were 4,556 million yen, with 212 employees and capital of 70 million yen. The representative director is Kashima Chōhachi (fifth generation).

Kashimaya was founded in 1855 (Ansei 2) by the first-generation Kashima Chōshichi, who opened a shop trading in salted and dried marine products — autumn salmon, spring trout and early-winter walleye pollack — caught in the Agano and Shinano rivers. In the Meiji 20s (1887–1896), the second-generation Chōhachi developed kasuzuke (sake-lees pickles) of salmon, trout, sujiko and cod roe using sake lees from local breweries; this was the origin of today's 'Sanshoku Kasuzuke' (three-color sake-lees pickles). From the Meiji 40s through the Taisho era, the third-generation Chūzaburō, together with his wife Ishi and sister Taka, expanded the product range and built the foundation of the present Kashimaya as a food and general goods store serving the community. Through the economic depression of the early Showa era and the hardships of the Pacific War, Kashimaya continued as a local shop. In April 1954, the business was reorganized as Yūgen Gaisha Kashimaya Shōten (limited company). In April 1957, the fourth-generation Chōsaku returned from training at the Nakashin branch of the Tokyo Tsukiji fish market and joined the company. In 1958, seeking high-quality raw materials, he traveled to Hokkaido and encountered autumn salmon from Ōmu. In 1959, the purchase and sale of masunosuke (king salmon) from eastern Hokkaido began, and 'sake chazuke' was developed. In 1965, seafood development in Alaska began, and import and sales of Yukon River king salmon, known for its quality, started. In May 1971, the Minatomachi factory began operation. In January 1973, the company name was changed to Yūgen Gaisha Kashimaya, and the fourth-generation Chōsaku became representative director. In June 1976, he traveled to Alaska for quality control of Yukon River king salmon. In November 1980, the Higashibori head office building was completed. In October 1982, the Minatomachi No. 2 factory was completed. In March 1987, the company received the 4th Niigata Prefecture Economic Promotion Award. In October 1987, the Kameda factory was completed. In September 1989, it received the Niigata City Centennial Commemorative Hometown Distinguished Service Award. In 1990, Creative Salmon Company was established in Canada. In April 1993, the company was reorganized as Kashimaya Co., Ltd. (kabushiki gaisha). In August 1995, the new head office building was completed. In June 2001, the Kashimaya main store was renovated. In 2005, the company celebrated its 150th anniversary. In October 2005, the online shop website opened. In May 2006, the fifth-generation Chōhachi became representative director. In October 2010, the online shop was renewed. In June 2015, the 160th anniversary grand festival was held. In April 2018, the online shop was renewed (smartphone compatible). In July 2021, the company obtained FSSC22000 food safety management certification. In April 2022, the online shop was renewed. In October 2023, the main store was renovated. In June 2025, the 170th anniversary grand festival was held. In July 2025, 'Onigiri-dokoro Hachiban' opened on the second floor of the main store.

• 2025

  Celebrated 170th anniversary; opened 'Onigiri-dokoro Hachiban' on the second floor of the main store.

• 2021

  Obtained FSSC22000 food safety management certification.

• 2006

  Fifth-generation Chōhachi became representative director.

• 2005

  Celebrated 150th anniversary; online shop opened.

• 1995

  New head office building completed.

• 1993

  Reorganized as Kashimaya Co., Ltd. (kabushiki gaisha).

• 1990

  Established Creative Salmon Company in Canada.

• 1987

  Kameda factory completed.

• 1980

  Higashibori head office building completed.

• 1971

  Minatomachi factory began operation.

• 1959

  Developed 'sake chazuke' (salmon tea-rice).

• 1954

  Reorganized as Yūgen Gaisha Kashimaya Shōten (limited company).

• 1855

  Founded by first-generation Kashima Chōshichi as a dealer in salted and dried seafood.

Traditional, handcrafted seafood processor with a long heritage, positioned as a premium gift and department-store food brand.

• Sake chazuke (salmon tea-rice)

  Flagship product developed in 1959; based on a dish of salmon meat scooped with a spoon from grilled salmon; uses king salmon from a Canadian aquaculture company established in 1990.

• Ikura soy-marinated salmon roe

  Soy-marinated salmon roe.

• Kasuzuke (sake-lees pickles)

  Salmon, trout, sujiko and cod roe pickled in sake lees; origin of 'Sanshoku Kasuzuke'.

• Freeze-dried chazuke

  Freeze-dried tea-rice product.

1. 1加島屋／公式サイトkashimaya.jp
2. 2会社概要 | 加島屋／公式サイトkashimaya.jp
3. 3Kashimaya Company Ltd. - Wikidatawikidata.org
4. 4加島屋 (新潟市) - Wikipediaja.wikipedia.org