Nankai Chemical Wakayama Plant
Nankai Chemical in Wakayama. It handles inorganic chemistry and recycling.
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Nankai Chemical in Wakayama. It handles inorganic chemistry and recycling.
Shin-Nakamura Chemical in Wakayama. It makes polymer materials and additives.
Kasano Kosan in Wakayama. It processes powders into industrial materials.
Seika Kogyo in Wakayama. It handles fine chemicals.
Okuwa in Wakayama. It is responsible for the local food supply network and retail logistics.
Tsuno Food in Wakayama. It extracts oil and active ingredients from rice bran.
Nakano BC in Kainan. It makes umeshu plum liqueur and has biotechnology research on fermentation.
The prefecture's industrial technology center. It covers the fields of chemistry, textiles and binchotan charcoal.
The prefecture's fruit tree experiment station. It studies varieties of mikan and persimmon.
The ume research institute in Minabe. It specializes in research on ume cultivation. It is rare even nationally.
The prefecture's forestry experiment station. It also deals with ubame oak, the wood used for binchotan charcoal.
The prefecture's fisheries experiment station. It surveys the cetaceans of Taiji and the tuna of the Kuroshio Current.
Kishu Nozai in Wakayama. It handles materials for greenhouse horticulture.
Marushin Honke in Yuasa. It makes soy sauce brewed in wooden vats.
Kadocho in Yuasa. Founded in 1841, it has a soy sauce museum. Yuasa is regarded as the birthplace of soy sauce.
Kuyo-gura in Yuasa. It welcomes visitors for brewery tours.
Kinzanji miso from Wakayama. A miso eaten as a relish, with vegetables pickled in it, it is said to have been the prototype of soy sauce.
Marusho vinegar in Yuasa. It makes vinegar by natural brewing.
Sekai Itto in Wakayama. A sake brewery that was run by the family of Minakata Kumagusu.
Nate Shuzoten in Kainan. It brews under the Kuroushi brand.
Yoshimura Hideo Shoten in Iwade. It deals with the fermentation process.