Authentic Korean 'Additive-Free Kimchi' Using Local Ingredients to Be Introduced Across Japan. Lee-san, from the YouTube Channel 'Lee-san Channel' with 173,000 Subscribers, Launches 'Additive-Free Kimchi Franchising Program' from Ehime in April.
Lee-san Co., Ltd. is launching an 'Additive-Free Kimchi Franchising Program' in April 2026, targeting food supermarkets, direct sales markets, and other businesses nationwide. This initiative aims to enhance the value of local ingredients and provide safe, additive-free fermented foods, addressing both consumer demand for healthy options and business challenges like price competition and differentiation. The program will enable businesses to produce and sell their own unique additive-free kimchi using local produce.
📋 Article Processing Timeline
- 📰 Published: April 4, 2026 at 05:50
- 🔍 Collected: April 4, 2026 at 05:30
- 🤖 AI Analyzed: April 18, 2026 at 04:08 (334h 38m after Collected)
Lee-san Co., Ltd. (Location: Matsuyama City, Ehime Prefecture; Representative Director: Kazuo Kageura), which operates a food service business and additive-free kimchi classes nationwide, will launch the 'Additive-Free Kimchi Franchising Program' utilizing local vegetables and ingredients from April 2026, targeting food supermarkets, direct sales markets, roadside stations, pickle businesses, and others nationwide. We aim to support the creation of appealing sales floors and the realization of sustainable regional collaboration through enhancing the added value of regional resources and providing safe and secure fermented foods.
A New Sales Floor Model to Simultaneously Solve Consumer Needs and Business Challenges
In recent years, with the rise in health consciousness, consumer interest in additive-free foods and fermented foods has rapidly increased. In particular, there is a growing trend towards valuing 'foods that can be safely fed to family members' and 'products where the producer and manufacturing process are visible.'
On the other hand, for businesses such as food supermarkets, direct sales markets, and roadside stations, in addition to challenges like intensified price competition, weakening customer motivation to visit, and difficulty in differentiating sales floors, there is an urgent need to address management issues such as enhancing the added value of local agricultural products and ingredients, and securing profit margins.
This program proposes a manufacturing and sales model for additive-free kimchi that utilizes local vegetables and ingredients, serving as an initiative to simultaneously solve these consumer needs and business challenges. By enhancing the uniqueness of sales floors and aiming for improved profitability and sustainable regional collaboration through product creation that conveys local stories, in addition to the added value of safety and security.
What is the 'Additive-Free Kimchi Franchising Program'?
The 'Additive-Free Kimchi Franchising Program' involves the development and manufacturing of original additive-free kimchi that utilizes the local vegetables and specialties of each region and store, within the business premises of our customers who are equipped for preparation, such as supermarkets and roadside stations nationwide.
The completed kimchi can be sold as the store's original kimchi. We aim to teach the preparation methods to the business staff, enabling them to make and sell it in-house at any time. Field vegetables that cannot be shipped due to poor shape or not meeting size standards, which would otherwise be post-harvest losses for farmers, can also be processed into kimchi and sold.
We Hope Our Origin, Born from a Wish for Family Safety and Security, Will Lead to Changing Today's Local Sales Floors...
30 years ago, when my wife was expecting our first child, our starting point was seeking kimchi that could be safely eaten by our family. At that time, many kimchis sold in supermarkets used artificial seasonings and additives, so my wife chose to handcraft additive-free kimchi using methods taught by her mother in Korea.
Times have changed, and consumer interest in health and food safety is higher than ever. However, the current state of food sales floors does not necessarily meet these needs. That is precisely why we want to increase the variety of safe and trustworthy food options in local sales floors by manufacturing additive-free kimchi in-store using local vegetables. This is not just a product proposal, but also an initiative that responds to consumers' desire to protect their family's health.
Bringing Authentic Korean Kimchi to Japanese Dining Tables
My wife and I are an international couple, I am Japanese and my wife is Korean. Our desire to deliver the charm of authentic Korean 'fermented kimchi' to more Japanese dining tables has led us to continue this activity. While buying kimchi at supermarkets is common in Japan, most are the lightly pickled type with additives, and the deep flavor and health benefits brought by natural fermentation are not fully conveyed.
We wish for Japanese households to further enjoy the inherent deliciousness of kimchi, born from the power of its ingredients and natural fermentation, and its health-friendly value. Beyond national borders and cultures, we aim to spread happiness from the dining table through 'kimchi that is gentle on the body and connects family hearts'—this is our starting point and the future we aim for.
Furthermore, on our YouTube channel 'Lee-san Channel' (173,000 subscribers), we share the appeal of kimchi and Korean cuisine, while also conveying the importance of choosing safe and secure ingredients and seasonings for loved ones. Through proposals that enrich daily dining, we deliver the joy of handmade food and the value of fermentation culture to many households.
https://www.youtube.com/channel/UCg5-z1hpD7pg5T85OO9S20Q
'Additive-Free Kimchi Masters' are Being Born as Evangelists of Additive-Free Kimchi.
Over 700 people have participated in our 'Additive-Free Kimchi Classes' held nationwide, steadily spreading the value of making safe and secure fermented foods with one's own hands. Additionally, we have established the non-profit organization 'Additive-Free Kimchi Master Certification Association' and are promoting the training of human resources and network building to support local food culture through our master training program.
Based on the knowledge, skills, and human network cultivated through these activities, we are now launching the 'Additive-Free Kimchi Franchising Program' as a new initiative for businesses. This program aims to expand the value of additive-free fermentation, which has so far been spread to households and individuals, to sales floors of food supermarkets, direct sales markets, roadside stations, and pickle businesses, thereby supporting the enhancement of added value for local vegetables and ingredients and the creation of stores that customers choose.
Overview of the 'Additive-Free Kimchi Franchising Program'
Start Date: April 2026
Location: Customer's Business Premises
Main Contents: In addition to classic kimchis such as napa cabbage, daikon radish, and cucumber, we can also propose original kimchis using local vegetables, as well as kimchis using ingredients other than vegetables, such as seafood. For example, we have experience making bamboo shoot kimchi, salmon kimchi, and bobtail squid kimchi.
Contact:
Lee-san Co., Ltd.
Contact Person: Kazuo Kageura
E-mail: https://leesan.jp/mutenka-kimuchi/
Instructor: Lee Young-ok (Ri Yeong-ok)
President, Additive-Free Kimchi Master Certification Association
Head of Lee-san's Additive-Free Kimchi Class
Korean Cuisine YouTuber, 'Lee-san Channel' (173,000 subscribers)
After coming to Japan after marriage, I went to the supermarket to buy kimchi, but only found lightly pickled kimchi with many additives. I began making kimchi myself, guided by my mother in Korea. I have continued making kimchi for the past 30 years.
In 2011, I opened a Korean restaurant with my husband. Although we suffered significant setbacks during the COVID-19 pandemic, we launched franchise operations for fried chicken, delivery services, and mail-order sales, successfully navigating through the pandemic.
Since September 2024, we have been holding additive-free kimchi classes nationwide, starting with Tokyo, which were previously only held in our home prefecture of Ehime. Currently, a total of 700 people have participated.
Representative Profile
Kazuo Kageura
Lee-san Co., Ltd. Representative Director
Additive-Free Kimchi Master Certification Association HP
https://leesan.jp/mutenka-kimuchi/
I was originally a junior high school physical education teacher. After marrying Lee, I moved to Korea and returned to Japan two years later. Upon returning, I founded a kimchi business with Lee, and in 2011, it was incorporated into Lee-san Co., Ltd.
We are involved in managing Korean restaurants, selling kimchi, e-commerce, video distribution, and training programs for kimchi, among other ventures. Since September 2024, together with Lee, I have been conducting additive-free kimchi classes nationwide, spreading the excellence of additive-free kimchi across the country.
[Company Profile]
Company Name: Lee-san Co., Ltd.
Representative: Kazuo Kageura, Representative Director
Address: 790-0003
2-8-2 Sanbancho, Matsuyama City, Ehime Prefecture
Established: September 2011
Website: https://leesan.jp/
[Contact]
Lee-san Co., Ltd. Contact Person: Kazuo Kageura
Mail: info@lee-san.jp
A New Sales Floor Model to Simultaneously Solve Consumer Needs and Business Challenges
In recent years, with the rise in health consciousness, consumer interest in additive-free foods and fermented foods has rapidly increased. In particular, there is a growing trend towards valuing 'foods that can be safely fed to family members' and 'products where the producer and manufacturing process are visible.'
On the other hand, for businesses such as food supermarkets, direct sales markets, and roadside stations, in addition to challenges like intensified price competition, weakening customer motivation to visit, and difficulty in differentiating sales floors, there is an urgent need to address management issues such as enhancing the added value of local agricultural products and ingredients, and securing profit margins.
This program proposes a manufacturing and sales model for additive-free kimchi that utilizes local vegetables and ingredients, serving as an initiative to simultaneously solve these consumer needs and business challenges. By enhancing the uniqueness of sales floors and aiming for improved profitability and sustainable regional collaboration through product creation that conveys local stories, in addition to the added value of safety and security.
What is the 'Additive-Free Kimchi Franchising Program'?
The 'Additive-Free Kimchi Franchising Program' involves the development and manufacturing of original additive-free kimchi that utilizes the local vegetables and specialties of each region and store, within the business premises of our customers who are equipped for preparation, such as supermarkets and roadside stations nationwide.
The completed kimchi can be sold as the store's original kimchi. We aim to teach the preparation methods to the business staff, enabling them to make and sell it in-house at any time. Field vegetables that cannot be shipped due to poor shape or not meeting size standards, which would otherwise be post-harvest losses for farmers, can also be processed into kimchi and sold.
We Hope Our Origin, Born from a Wish for Family Safety and Security, Will Lead to Changing Today's Local Sales Floors...
30 years ago, when my wife was expecting our first child, our starting point was seeking kimchi that could be safely eaten by our family. At that time, many kimchis sold in supermarkets used artificial seasonings and additives, so my wife chose to handcraft additive-free kimchi using methods taught by her mother in Korea.
Times have changed, and consumer interest in health and food safety is higher than ever. However, the current state of food sales floors does not necessarily meet these needs. That is precisely why we want to increase the variety of safe and trustworthy food options in local sales floors by manufacturing additive-free kimchi in-store using local vegetables. This is not just a product proposal, but also an initiative that responds to consumers' desire to protect their family's health.
Bringing Authentic Korean Kimchi to Japanese Dining Tables
My wife and I are an international couple, I am Japanese and my wife is Korean. Our desire to deliver the charm of authentic Korean 'fermented kimchi' to more Japanese dining tables has led us to continue this activity. While buying kimchi at supermarkets is common in Japan, most are the lightly pickled type with additives, and the deep flavor and health benefits brought by natural fermentation are not fully conveyed.
We wish for Japanese households to further enjoy the inherent deliciousness of kimchi, born from the power of its ingredients and natural fermentation, and its health-friendly value. Beyond national borders and cultures, we aim to spread happiness from the dining table through 'kimchi that is gentle on the body and connects family hearts'—this is our starting point and the future we aim for.
Furthermore, on our YouTube channel 'Lee-san Channel' (173,000 subscribers), we share the appeal of kimchi and Korean cuisine, while also conveying the importance of choosing safe and secure ingredients and seasonings for loved ones. Through proposals that enrich daily dining, we deliver the joy of handmade food and the value of fermentation culture to many households.
https://www.youtube.com/channel/UCg5-z1hpD7pg5T85OO9S20Q
'Additive-Free Kimchi Masters' are Being Born as Evangelists of Additive-Free Kimchi.
Over 700 people have participated in our 'Additive-Free Kimchi Classes' held nationwide, steadily spreading the value of making safe and secure fermented foods with one's own hands. Additionally, we have established the non-profit organization 'Additive-Free Kimchi Master Certification Association' and are promoting the training of human resources and network building to support local food culture through our master training program.
Based on the knowledge, skills, and human network cultivated through these activities, we are now launching the 'Additive-Free Kimchi Franchising Program' as a new initiative for businesses. This program aims to expand the value of additive-free fermentation, which has so far been spread to households and individuals, to sales floors of food supermarkets, direct sales markets, roadside stations, and pickle businesses, thereby supporting the enhancement of added value for local vegetables and ingredients and the creation of stores that customers choose.
Overview of the 'Additive-Free Kimchi Franchising Program'
Start Date: April 2026
Location: Customer's Business Premises
Main Contents: In addition to classic kimchis such as napa cabbage, daikon radish, and cucumber, we can also propose original kimchis using local vegetables, as well as kimchis using ingredients other than vegetables, such as seafood. For example, we have experience making bamboo shoot kimchi, salmon kimchi, and bobtail squid kimchi.
Contact:
Lee-san Co., Ltd.
Contact Person: Kazuo Kageura
E-mail: https://leesan.jp/mutenka-kimuchi/
Instructor: Lee Young-ok (Ri Yeong-ok)
President, Additive-Free Kimchi Master Certification Association
Head of Lee-san's Additive-Free Kimchi Class
Korean Cuisine YouTuber, 'Lee-san Channel' (173,000 subscribers)
After coming to Japan after marriage, I went to the supermarket to buy kimchi, but only found lightly pickled kimchi with many additives. I began making kimchi myself, guided by my mother in Korea. I have continued making kimchi for the past 30 years.
In 2011, I opened a Korean restaurant with my husband. Although we suffered significant setbacks during the COVID-19 pandemic, we launched franchise operations for fried chicken, delivery services, and mail-order sales, successfully navigating through the pandemic.
Since September 2024, we have been holding additive-free kimchi classes nationwide, starting with Tokyo, which were previously only held in our home prefecture of Ehime. Currently, a total of 700 people have participated.
Representative Profile
Kazuo Kageura
Lee-san Co., Ltd. Representative Director
Additive-Free Kimchi Master Certification Association HP
https://leesan.jp/mutenka-kimuchi/
I was originally a junior high school physical education teacher. After marrying Lee, I moved to Korea and returned to Japan two years later. Upon returning, I founded a kimchi business with Lee, and in 2011, it was incorporated into Lee-san Co., Ltd.
We are involved in managing Korean restaurants, selling kimchi, e-commerce, video distribution, and training programs for kimchi, among other ventures. Since September 2024, together with Lee, I have been conducting additive-free kimchi classes nationwide, spreading the excellence of additive-free kimchi across the country.
[Company Profile]
Company Name: Lee-san Co., Ltd.
Representative: Kazuo Kageura, Representative Director
Address: 790-0003
2-8-2 Sanbancho, Matsuyama City, Ehime Prefecture
Established: September 2011
Website: https://leesan.jp/
[Contact]
Lee-san Co., Ltd. Contact Person: Kazuo Kageura
Mail: info@lee-san.jp