Kagome Tomato Ketchup is made only with tomatoes, sugar, vinegar, salt, onions, and spices. 

No colorings or preservatives are used.

Tomatoes: We combine the origins of the raw tomato paste to create the optimal red color and flavor.

Vinegar: We use sake vinegar, which is characterized by its clear color and no unpleasant flavors and goes well with basic seasonings.

Sugar: We use three types of sugar (fructose, sugar, and glucose) to achieve an excellent balance of the strength and length of sweetness.

Spices: Spices, which are important for seasoning and flavor, continue to use Kagome's unique blend.

Kagome carefully selects growing areas that grow delicious tomatoes. We visit fields not only in Japan but all over the world to select places where tomatoes will grow more deliciously, and grow tomatoes together with local farmers.

Tomatoes grown in weather suitable for tomatoes overseas are processed into tomato paste at local factories to maintain their quality. 

All of these factories are trusted partners with whom Kagome can share its commitment to quality. 

Kagome engineers directly supervise and guide the local factories, while communicating with them to ensure thorough quality control. In addition, the Kosakai Factory, which produces ketchup, obtained ISO9001 certification in 1998.

The head office and the R&D headquarters work together to pursue deliciousness.