We don't cut corners to save time, and we don't add anything just to make it easier. Somewhere, a dog is waiting by the bowl, trusting that whatever's in it is safe. Nothing complicated, no shortcuts — just that trust, kept.
安心 × 美味しさ
Peace of your mind x Taste they Love
The Name
Michinoku Farm
Michinoku is the historic name for the Tōhoku region of Japan. That's where we began — sourcing ingredients locally before the company had a factory of its own.
Since 1999
Built one ingredient at a time
Since 1999, we've done this one ingredient at a time. What started with a handful of treats sourced from Tōhoku has grown into a catalog of roughly 200 products in Japan
The Factory
Shimane, facing the Sea of Japan
A working building, not a showroom. Every batch that leaves it has gone through the same six steps, no exceptions made for a busy week.
Ingredient Matters. Process Matters More
The best ingredient still depends on what happens to it next. That's the part most brands don't show you.
What's on the label
Most people judge a treat by one thing: the ingredient on the label.
Where ours come from
Some of what we use is sourced in Japan. Some isn't. Either way, we source it in-house or from producers we've visited in person — meat specialists with livestock networks we know, not suppliers we found on paper.
What happens after
But sourcing well is only half of it. Every ingredient, wherever it started, is processed in our own factory to the same standard — trimmed by hand, dried slowly, checked before it's packed. Same ingredient, different hands, different result.
What your furkid tastes
Ingredient and process together — that's what your furkid actually tastes. Peace of mind for you. The taste that they love!
How Each Treat is Made?
6 Steps from Raw Ingredient to Sealed Pouches [Air Dry Process]
Step 01
Cleaning
Trimmed by hand, before anything else
Sinew, excess fat, and anything that doesn't belong is removed by hand — not left in to bulk out the weight.
Step 02
Cutting
Cut to size, by purpose
Each ingredient is cut to a size that suits how it'll be eaten — small enough for training, or firm enough to last as a chew.
Step 03
Low-Temperature Drying
Checked, batch by batch
Laid out carefully and dried at low heat. This is the step that holds the taste in — rushing it is where flavour gets lost.
Step 04
High-Temperature Drying
Finished at high heat
A final pass at higher heat to fully remove remaining moisture. Two drying stages, not one.
Step 05
Inspection
Checked, batch by batch
Every batch is checked for dryness and shape before it moves on. Anything that isn't right doesn't get packed.
Step 06
Packing
Sealed straight after
Bagged immediately after inspection, so the aroma stays in the pack instead of escaping on a shelf.