For over 85 years Takehisa has been a family-owned shiitake company located in Chikugo on Kyushu.
Continue Reading →
Since 1879 Marusho has been using traditional methods to brew rice vinegar in the seaside town of Nachi-Katsuura in Wakayama Prefecture.
Continue Reading →
Nestled in a residential neighborhood of Kagoshima sits One Kiln Ceramics, the name of Kido-san's pottery studio.
Continue Reading →
Located in Tatsuno City, Suehiro Shoyu has been brewing usukuchi (light colored) soy sauce using traditional methods since 1879.
Continue Reading →
On the banks of a river flowing in the shadow of Mount Miwa in Nara Prefecture, sits Miwa Yamakatsu, a sixth generation maker of delicious somen noodles.
Continue Reading →
Morino Yoshino has been producing kuzu (kudzu starch) for over 450 years in a beautiful green valley in Nara Prefecture.
Continue Reading →
Murakami Syoten is a third generation sugar company in Osaka. Their Okinawan Brown Sugar from Hateruma Island is highly prized.
Continue Reading →
Yamatsu Tsujita is a fourth generation company famous for their shichimi togarashi & stone-ground sansho.
Continue Reading →
Kakuida produces one of the finest black vinegars from Kagoshima.
Continue Reading →
This brewery has been making this soy sauce for over 300 hundred years and has never modernized their production methods.
Continue Reading →
Hanamaruki Foods produces the unique Liquid Shio Koji in Ohtone just outside of Tokyo.
Continue Reading →
Uneno supplies Rishiri Konbu from the cold, clean waters off the north shore of Hokkaido.
Continue Reading →
Nitto Jozo uses mountain spring water from the beautiful mountains near Toyota to produce their white tamari.
Continue Reading →
Yamamoto Katsunosuke produces amazing Budo Sansho.
Continue Reading →
For over 200 years Ito Shoten has produced traditional tamari in Aichi Prefecture.
Continue Reading →
Founded in 1902 in Saitama Prefecture, Yamaki Jozo produces artisanal soy sauce using mountain spring water.
Continue Reading →
For over 120 years Iio Jozo has been brewing rice vinegar using traditional methods.
Continue Reading →
Yugeta Shoyu is a 98 year old soy sauce company located in Saitama Prefecture outside of Tokyo.
Continue Reading →
For over 100 years Konbu Doi has been supplying the highest quality Ma Konbu to leading restaurants in Japan.
Continue Reading →
Wadaman Co., Ltd. is located in Osaka, Japan and has been roasting sesame seeds for more than 130 years.
Continue Reading →
