Sujino Co., Ltd.

Established 1953

About Us

Company Name
Sujino Co., Ltd. (formerly known as Sujino Shoten Co., Ltd.)
Initial Capital
Representative Director
Osamu Sujino
1327-3 Fukawa Kawagoe Saitama 350-0831 Japan
Telephone Number
Fax Number
Musashino Bank/Kawagoe Branch

Company History

1953Management of mustard powder company starts. Also processed and sold horseradish.
1959 Aug 1stEstablished Sujino Shoten Co., Ltd.
1986Acquired land to build company.
1956 DecSet up new factory. Main company & factory was moved there.
Introduced automatic manufacturing into oil extraction factory.
1992Introduced automatic powder system to mustard, wasabi and pepper manufacturing.
2000Acquired adjacent land.
2001Introduced powder dryer system. Established Mustard powder system.
2005Gained ISO9001 certification.
2006Introduced instant stew manufacturing system.
2009Introduced instant curry manufacturing system.
2017Company name changed to Sujino Co., Ltd.
Started Sujino Shoten webshop.
2020Gained ISO22000 certification.

Our Products

Mustard Seed

North American No.1 grade oriental mustard seeds grown in Canada, carefully selected by our company.

Oriental Mustard Cake

North American No.1 grade oriental mustard grown in Canada. Crushed into powder from delipidated mustard cake.

Contains oriental mustard seed powder with husk.

Image: Before crushing.

Japanese Mustard (Wakarashi)

North American No.1 grade oriental mustard seed grown in Canada. Crushed into powder from delipidated mustard cake.

Compared to products with fat content intact, the activated enzymes produces a sharp and straight spicy taste without the bitterness.

Plain Mustard

North American No.1 grade oriental mustard seed. Crushed into powder from delipidated mustard cake with husk removed.

Without the husk, it gives off a brighter yellow colour. The activated enzymes produces a sharp and straight spicy taste without the bitterness.

Spice Trivia

What is spice?

Spices are mainly dried parts of plants like seeds, leaves, stems, skin, flower, root and etc. that are used for adding fragrance, spiciness and color to dishes. Herbs are spices that are often used raw, commonly leaves and stems. With the exception of poisonous plants and those with specific uses (such as for tea), they may be regarded as spices.

Forms of Spice

States of Spice
Spice can be found dried or fresh (as herbs). For dried spice, there is powdered and whole (in its original state). The merits of dried spice is that the scent is concentrated and easy to store. When you use fresh herbs, three times the amount is required compared to dried.
Forms of Spice
Forms of spice can be roughly divided into whole (original form) and powder. The merits of whole is that it is harder to lose its scent when stored (but grinding is required before use) and that the fragrance is fresh, which makes it suitable for tempering (adding fragrance to oil in Indian cuisine), stewing and pickling. The demerits of whole is that it requires know how and tools to use. The merits of power is that it can be used as-is and is easy to measure and mix.
WholeDoesn't lose scent easily. Longer expiry date than powdered. Strong fragrance when crushed with a mill. Can be used for cooking at high temperature. Easy to remove from cooking.Difficult to use. Requires tools.
PowderedCan be used immediately. Easy to measure. Easy to mix.Changes scent and colour easily. Weak to high temperature.

Roles of Spice

Flavour and deodorizing
To bring out or add flavour to dishes.
(Cinnamon, rosemary, cumin, vanilla beans, etc.)
To remove odors from meat, fish and etc.
(Pepper, bay leaf, nutmeg, clove, sage, thyme, etc.)
Adds spiciness to make dishes unique and more appetising.
(Capsicum, pepper, wasabi, ginger, etc.)
As a natural pigment, coloring with yellow or red.
(Turmeric, saffron, paprika, etc.)
Complementing flavours while reducing sugar and salt
(Cinnamon, ginger, pepper, coriander, etc.)
Medicinal, antimicrobial, antioxidant
Used in Chinese herbal medicine, etc.
(Clove, turmeric, fennel, nutmeg, etc.)

Tips for Using Spice

Keep out of moisture and heat
If possible, store your spice away from high heat and humidity.
After using, close the container lid.
Add in small increments
Most spices impart their flavour in small amounts.
For spices you are not familiar with, it is best to add a little at a time.
Don't put powdered spice directly into the pot
Powdered spice is convenient as it can be used immediately, but when mixing into a pot, please use your hands or a spoon to prevent putting in too much.
It is also to protect the spice in the container from heat and moisture from cooking.

Whole Type Spice

Long shelf life
Compared to powdered, it does not lose its fragrance as easily. It is recommended for infrequently used spices.
Milling, folding and crushing
Grind peppers, fold cinnamon and crush coriander and fennel with a mortar for a remarkable increase in fragrance, especially the scent of freshly ground peppers.
Using whole spices as-is
For improving the flavour of dishes that are cooked for long periods of time like soups, syrups and sauces, spices can be used whole.


Rub it in your hands
For oregano, thyme and mixed spices that use herbs, rub it in your hands a little to bring out the fragrance.
Spices lose fragrance easily when heated, microwaved, baked, fried
Please use more when cooking with a microwave oven or at high temperatures since spices lose their flavour when heated.
How to bring out flavours
Put a small amount of oil in a pan and heat it gently, then put in whole cumin, cinnamon or cardamom.
Stirring at low heat, fragrance from the spice will be imbued into the oil.
Using fresh and dried herbs
While it is recommended to use fresh basil for salads, dried basil is suitable for dressing.
Although the fragrance of fresh parsley is superior, it is difficult to keep. Due to that, dried parsley which can be kept in the refrigerator is very convenient.
Fresh is three times dried
When following recipes, as a guide, use three times the amount of dried herbs in place of fresh herbs.
When substituting dried for fresh, use one-third the amount.

Mixing Spices

Each spice has a distinct aroma. By mixing, strong aromas can be cancelled out and mellowed. A mix with fewer spices will be milder than one with more. There are various mixed spices like Shichimitou Garashi, Garam Masala, Quatre Epice, Zaatar, etc. Did you know that Curry powder was an English invention?

Types of Spice



Parsley family, annual plant. Seed.

"The aroma of curry". The main ingredient of curry. A fundamental spice for ethnic cuisine. It goes well with meat and is used in sausages and meatloaf, and also with carrots. Recommended in carrot kinpira (cooked with soy sauce and sugar).


Parsley family, annual plant. Seed.

Chinese parsley seeds. Coriander is easy to use as it has a light scent. A main ingredient of curry. Goes well with minced meat dishes, sausages, pickles and sweets. Used for cookies and baked apples. Bring out the sweet and distinct flavour of apples and pears by sprinkling them with coriander powder.


Ginger family, perennial plant. Fruit.

A refreshing fragrance. The most expensive spice after saffron and vanilla. For curry and minced meat dishes, also recommended for sweets. Cardamon coffee is a common drink in Saudi Arabia and the Middle East. Be careful not to overuse as it has a strong scent.


Ginger family, perennial plant. Rhizome.

"The colour of curry". Has a unique scent and slightly bitter flavour. Used for its yellow colour. The ingredient curcumin is oil soluble and will impart a beautiful colour when cooking oil. Saffron is also yellow but its pigment (crocin) is water soluble.
Red Pepper

Red Pepper

Eggplant family, perennial plant. Spicy fruit.

Brought back to Europe after the discovery of America by Columbus and spread throughout the world in the span of a century. It is spicier in a powdered form than as a whole fruit. The fruit contents are especially hot.

Mustard Trivia

3 Types of Karashi (Mustard)

Scientific NameBrassica junceaBrassica nigraSinapis alba
Japanese NameWagarashiKurokarashiShirokarashi
English NameOriental mustardBlack mustardYellow mustard
Seed ColourYellowBlack/Blackish-brownPale yellow
Seed SizeRound, ~1mmRound, ~1mmRound, ~2mm
Key CompoundAllylAllylBenzyl
FeaturesStrong intensity, pungentStrong intensity, pungentWeak intensity, mild

Karashi (Mustard) ? Nutrition and Effects of Mustard

Vitamin B10.73mg
Vitamin B20.26mg
※Nutritional values per 100g (mustard powder)
From the Standard Tables of Food Composition in Japan, 5th ed.
Karashi (mustard) - is a spice made from the seeds of the Brassica genus of plants. Said to originate from Central Asia, it is one of the essential condiments that add flavour to cooking. There are several types, like yellow, oriental, brown, etc.

● Wagarashi (Japanese mustard) is made by mixing powdered karashi (oriental mustard) with water.

● Plain mustard is made by mixing water, vinegar, sugar, flour, etc. to mustard powder (oriental, yellow, brown, etc.) to reduce the pungency and give it a sweet and sour taste.

Minerals and Vitamins in Mustard

Allyl Isothiocyanate
Allyl isothiocyanate is the ingredient that gives mustard its pungent taste. It is strongly antibacterial and has a strong antioxidising effect that suppresses the production of free radicals and restores damaged cells while enhancing the immune system and preventing arteriosclerosis, thrombosis and cancer.
Vitamin B1
Vitamin B1 is one of the first vitamins discovered in the world. Unlike today, in the past when Japan's nutritional condition was poor, it was found to treat the beriberi disease. It restores the body from fatigue as it helps with the metabolism of carbohydrates to produce energy. It also maintains skin health and normal functioning of the nerve system and muscles.
Vitamin B2
Vitamin B2 is an essential nutrient. It supports metabolic processes that convert carbohydrates (sugars), lipids and proteins in to energy. It also promotes cellular regeneration and maintains the function and growth of skin and mucous membranes. It is vital for beauty and child growth.
Niacin is a water soluble vitamin and an essential nutrient. It is required to produce the enzymes that produce energy by metabolising carbohydrates, lipids and proteins. It helps maintain skin health and normal nerve functions.
Calcium is a vital mineral that forms bones and teeth. It is stored in bones and makes up for the largest amount of mineral in the human body, accounting for 1-2% of body weight. In time of deficiencies, calcium is consumed from the bone. Calcium acts to coagulate blood (to heal wounds) and maintain motor nerve functions. Muscle contractions like heart beats are due to calcium. It also acts on nerves, helping to calm stress.
Phosphorus is an essential mineral that helps build bones and teeth. It is second to calcium as the most abundant mineral in the human body. About 80% of phosphorus is used to make bones and teeth, with calcium and magnesium. The remaining 20% is found in muscles, the brain and nerves, and plays an important role in metabolism.
Iron is an essential mineral that forms the red blood cells that carry oxygen throughout the body. It is important to prevent anemia. About 70% of iron in the body is used for hemoglobins of red blood cells, while 25% is stored in the liver and other organs. It plays an important role in carrying oxygen from the lungs to cells and other organs in the body.
Magnesium is required for the functioning of more than 300 enzymes in the body. 50 to 60% is stored in the bone, and is used in times of deficiency. It is closely related to calcium, forming bones and teeth. It is needed in the process of metabolising carbohydrates, lipids and proteins into energy by enzymes.
Potassium is present in most cells in the body and balances sodium to prevent high blood pressure. While sodium is an essential mineral, overconsumption may lead to high blood pressure. It acts to release excess sodium through sweat and urine, regulating blood pressure. It is important that sufficient potassium is taken as part of a healthy diet.