“In 1957, the founder Setsuo Narasaki established a factory with a shop in a renovated 30-tsubo (approximately 99 square meters) longhouse near Kofukuji Temple in Abeno-ku, Osaka City.
The business shifted from a peddler-style operation to wholesale sales of unique kamaboko (fish cake) products, including cheese-based delicacies such as ichimatsu (checkered pattern), meat-wrapped, and bacon-wrapped kamaboko.
Subsequently, they achieved success in product development, including smoked salmon, and expanded their production base from Osaka to Okayama. They also ventured into international markets, including Australia, Thailand, and Vietnam.
Continuously updating their technology in vacuum packing, freezing, and smoking, the organization has continued to thrive until today.

Daiichichinmi leverages expertise in seafood processing, including knowledge of fish paste blending and temperature management. The craftsmanship of skilled artisans, enabling reduced cooking time and consistent operations, has long supported solutions to challenges faced by the restaurant industry, such as labor shortages and cost reduction.
In addition to quality, development, and production systems, Daiichi Chinmi’s distinctive feature lies in its dedication to the ‘handmade’ texture that machines cannot replicate.
Throughout their products, the seasoned craftsmanship of artisans shines, adding warmth and elegance to culinary creations.
Furthermore, the scale of the Thai factory producing yuba (tofu skin) is unparalleled in the industry. Through equipment investment and technical guidance, they have created an environment where delicate yuba, which demands intricate techniques, can be provided at an affordable cost.

At the Okayama factory, they produce kamaboko (fish cake), while the Okayama Second Factory focuses on frozen bento (boxed meals). The Osaka factory specializes in surimi (fish paste) and salmon, while Thailand produces yuba (tofu skin), and Vietnam creates grilled fish and other fish products.
These five domestic and international locations leverage their unique strengths to manufacture a variety of products. They also develop products tailored to contemporary needs, such as soft surimi-based meals for elderly care and frozen bentos for children. Additionally, their Osaka Sales Office, strategically located in Abeno Ward, Osaka City, serves as a hub for market needs and information dissemination about their own products