Wadaman - Professional Sesame Manufacturing Est 1883 - Meiji Era

Wadaman's story begins in 1883 (Meiji 16), when Manjiro Wada established a dried foods business in Osaka's Tenma district. Tenma had been a center for merchants dealing in dried foods since the Edo period, making it a natural home for the young company.

In those early years the business sold a wide range of traditional pantry staples beyond sesame — kanten (agar), katakuriko (potato starch), shiratamako (refined rice flour), koshian (strained sweet bean paste), dried konnyaku, and many others.

Sesame was handled very differently then. The seeds were washed by hand in the nearby Dojima River before the company, spread across straw mats, and dried in the sun. This process became known as araigoma — "washed sesame" — and reflected an early commitment to careful preparation long before modern processing existed.

The business has remained in the Wada family for five generations, with the founder's name passing from father to son. The second-generation Manjiro Wada succeeded in 1930, followed by Eizou Wada in 1946. The family business was incorporated as Wadaman Co., Ltd. in 1967 (Showa 42), and today it is led by fifth-generation president Takehiro Wada.

What Makes Their Sesame Different

If there is one thing Wadaman is known for, it is roasting.

Rather than roasting sesame once, Wadaman slowly roasts the seeds three times — first at a low temperature, then hotter, before finishing again at a lower temperature. By carefully working with the sesame's own natural oils, the seeds become remarkably round, developing a crisp bite and an exceptionally deep, fragrant aroma.

Their sesame pastes receive the same patient treatment. Roasted seeds are ground slowly at low temperatures using traditional ceramic grinding stones, passing through the mill four or five times until the natural oil content produces a smooth, creamy paste without sacrificing the flavor developed during roasting.

Growing Sesame in Japan Again

This may be the most remarkable part of the Wadaman story.
Although sesame is woven into Japanese cooking, roughly 99.9% of the sesame consumed in Japan is imported.

Rather than simply accepting that reality, Wadaman began working to bring sesame cultivation back to Japan. Since 2010 they have partnered with more than 200 contract farmers around the country while also establishing their own farm in Nara Prefecture.

They even created a donation-based ownership program that allows customers to become co-owners of part of the sesame fields, receive updates throughout the growing season, and even help with planting and harvesting.

Their Japanese-grown sesame is JAS Organic certified and produced without pesticides or chemical fertilizers. As a manufacturer, Wadaman also holds FSSC 22000 and JAS Organic certifications.

A Family Philosophy

For more than 140 years, the company has operated according to the merchant philosophy of Sanpo-yoshi — "good for three sides": good for the seller, good for the buyer, and good for society. It is a simple idea that has guided generations of the Wada family.