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

Contains raw materials (Salted Ginger), QC Check for pH.
Open box; place contents into production line.  
Contains raw materials (Salted Ginger), QC Check for pH. 
Which helps soften and further cleaning for easier cutting.
 

Manufacturing Process2

Remaining skin removed.
Open box; place contents into production line.    
 
 

Manufacturing Process3

Randomly select and examine products.
Hold same lot to check pH, Brix and Nacl.

FDB/Health Services inspects pH level.
FDB/Health Services inspects pH level
When inspector approves product, it is shipped out to customer.

Licence and Certificate

*click the images to enlarge

Cannery Licence

Kosher Certification

Niitakaya other products