A producer of De-Oiled mustard powder and kosher wasabi powder.

We are a Japanese-owned facility located in the heart of the mustard growing region of Western Canada.

Our experience is gained from over 150 years of industry involvement.

Mission Statement History Our Team Our Growers Awards

Mission Statement

Sakai Spice (Canada) Corporation is a world leader in providing quality mustard products and wasabi powder. We are committed to providing local and worldwide customers with the best quality products and service.

Our goal is to continuously improve quality and service using both traditional and innovative means. We will succeed and grow by satisfying the needs of our customers, valuing our employees, supporting our community, and being environmentally friendly.

History

Relying on experience gained from over 150 years of industry involvement, Sakai Spice (Canada) Corporation is a Japanese-owned facility located in the midst of Southern Alberta's mustard growers. We are proud to produce the finest mustard powder and kosher wasabi.

View Historical Timeline

Mr. Jinshiro Sakai establishes a pickle shop (currently doing business as Sakai Jinshiro Shoten).
1872
Mustard added to product line.
1943
Mr. Shiro Sakai studied with Mr. Touichiro Nakashima, the founder of Kewpie Corporation. Established business relationship with Kewpie Corporation.
1948
Started importing mustard seed from the US and in association with Demeter Agro, introduced American seed to Canada to develop improved strains.
1953
Established Sakai Shoten Co. Ltd., a manufacturer specializing in mustard powder.
1956
Participated in establishment of JMA (Japan Mustard Association)
1957
Developed prepared mustard for use in Natto (fermented soybeans).
1963
Company name changed to Sakai Spice Manufacturing Co. Ltd.
1964
Developed prepared wasabi manufacturing method. At the invitation of the Romanian government, consulted in development of a mustard cultivation project.
1967
Mr. Shiro Sakai assumes office as the board of directors of the Japan Mustard Association.
1971
Developed a table mustard for use as a condiment.
1972
Developed D-Mustard for use in meat processing with mustard containing protein.
1977
Established Osaka office. Developed a special sauce for use in meat seasoning. Began study of walnut trees. Granted patents for D-Mustard in Japan and US.
1984
Started operations at the Tsukuba factory.
1986
Started operation of a seasoning plant.
1990
Established Sakai Spice Canada Corp., Incorporated in Canada, with Mr. Shiro Sakai as President.
1993
Construction begins on a factory in Lethbridge, Alberta, Canada.
1994
Operation of Sakai Spice (Canada) Corporation started.
1995
Company name changed to Karashiya Shiro Co. Ltd.
1999
Mrs. Sumiko Sakai assumes office as president.
2007
consolidate Japan production operations in Tsukuba Plant.
2009
Wasabi production system modernized and expanded.
2015

Our Team

Dave Macfarlane P.Ag

President

Dave Racz

Director of Canadian Operations

Kim Snideman CPA

Senior Accountant

Garry Klimuk

Maintenance Manager

Miho Soyama

Sales Manager

Stacey Doram

Quality Assurance Manager

Nataliia Rumiantceva

Logistics Coordinator

Murriah Pearce

Administrative Manager

Mio Wasylkowski

Safety Representative / HACCP Coordinator

Our Growers

Sakai Spice (Canada) contracts only Canadian Grade #1 seed. This allows us to produce the highest quality oriental and yellow mustard powder and kosher wasabi powder. Being located in the heart of the growing area permits us to maintain constant communication with mustard seed farmers, observe crop and growing conditions, and choose mustard seed with the highest levels of pungency, stability, and flavour.

Prior to accepting shipments, mustard seed is re-tested and re-evaluated for grade, thus ensuring our strict standards are met. Although thoroughly cleaned prior to arrival at our facility, seed undergoes an on-site cleaning process to further improve quality. Additional Quality Assurance procedures allow us to track seed back to growing areas, helping us work with farmers to see that accepted practices are followed.

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