Quality & Safety
Varieties of Raw Ginger
- Gari Grade : Harvested less 120 days after planting.
- Half Gari Grade : Harvested between 120 and 150 days after planting.
- Kizami Grade : Ginger, Scallions, Cucumber
- Produce Ginger : Harvest over 180 days
Sushi Ginger harvest Season
Thailand : September ~ November
China : October ~ December
Ginger Size
| L Size : | Over 120g Ginger |
| M Size : | 80g ~ 120g Ginger |
| S Size : | 40g ~ 80g Ginger |
| SS Size : | Under 40g Ginger |
| SSS Size : | Under 20g Ginger |
Niitakaya USA is uses 60% S or SS ginger , 40% L,M,S Mix Ginger.
Manufacturing Process1
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Contains raw materials (Salted Ginger), QC Check for pH. |  |
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 | Open box; place contents into production line. | |
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 | Contains raw materials (Salted Ginger), QC Check for pH. | |
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 | Which helps soften and further cleaning for easier cutting. |  |
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Manufacturing Process2
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Remaining skin removed. |  |
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Open box; place contents into production line. | |
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Manufacturing Process3
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 Randomly select and examine products. |  |
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 | FDB/Health Services inspects pH level. |  |
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FDB/Health Services inspects pH level |  |
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| When inspector approves product, it is shipped out to customer. | ||
Licence and Certificate
*click the images to enlarge
Cannery Licence
Kosher Certification
