Our Founder Heichi Kamegai and his wife Toshi originally started Kameya as a "pickle shop" in Japan's Shizuoka Prefecture. Using ingredients grown in this region - such as wasabi at the foot of Mt. Amagi, fresh vegetables at the western foot of Hakone, and seafood from Suruga Bay - Kamaya has been a company rooted in the region since our establishment. We have been making the best use of the blessings of Japan with our pickles and Kanayamaji miso since our earliest days.
The Kamegai family business and dedication to hand made products grew as demand for Kameya's delicious offerings become undeniable. The building of Kameya's Shimizu-cho Head Office factory furthered growth. Preparations such as scraping and prepping fine vegetables one by one with a kitchen knife and sorting by hand while checking the ingredients were given room to expand with the incorporation of space and equipment, while still holding tantamount the principles of human touch and attention to detail in order to deliver quality to everyone's table.
Culinary heritage was passed down as 2nd Generation President Ken Kamegai (current chairman) is inaugurated in 1973 by his father. By this time through the years, Real Wasabi had become more and more Kameya's renowned signature offering. The area's bountiful rainfall permeates the surrounding pumice deposits - which due to volcanic activity - produces abundant nutrients, oxygen, and the "Best Wasabi in Japan".
3rd Generation President Taichi Kamegai is inaugurated in 2011 and further modernizes Kameya's production. Kameya now specialises mainly in Wasabi products. "Kameya Farm" was subsequently established in order to grow Kameya's own produce at the western foot of Hakone. Kameya's farming standards are so technologically in tune with the surrounding environment's ecosystem and modern methods of sustainability, the United Nations designates Kameya's Farm as a GIAHS (Globally Important Agricultural Heritage System).