Hanamaruki Foods produces the unique Liquid Shio Koji in Ohtone just outside of Tokyo.
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Uneno supplies Rishiri Konbu from the cold, clean waters off the north shore of Hokkaido.
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Founded in Hyogo Prefecture in 1889, Adachi Jozo produces kuromame (black soy bean) soy sauce.
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Nitto Jozo uses mountain spring water from the beautiful mountains near Toyota to produce their white tamari.
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Yamamoto Katsunosuke produces amazing Budo Sansho.
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For over 200 years Ito Shoten has produced traditional tamari in Aichi Prefecture.
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Founded in 1902 in Saitama Prefecture, Yamaki Jozo produces artisanal soy sauce using mountain spring water.
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For over 120 years Iio Jozo has been brewing rice vinegar using traditional methods.
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Yugeta Shoyu is a 93 year old soy sauce company located in Saitama Prefecture outside of Tokyo.
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For over 100 years Konbu Doi has been supplying the highest quality Ma Konbu to leading restaurants in Japan.
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Wadaman Co., Ltd. is located in Osaka, Japan and has been roasting sesame seeds for more than 130 years.
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