Since 1879 Marusho has been using traditional methods to brew rice vinegar in the seaside town of Nachi-Katsuura in Wakayama Prefecture.
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Nestled in a residential neighborhood of Kagoshima sits One Kiln Ceramics, the name of Kido-san's pottery studio.
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Located in Tatsuno City, Suehiro Shoyu has been brewing usukuchi (light colored) soy sauce using traditional methods since 1879.
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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.
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Morino Yoshino has been producing kuzu (kudzu starch) for over 450 years in a beautiful green valley in Nara Prefecture.
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Murakami Syoten is a third generation sugar company in Osakal. Their Okinawan Brown Sugar from Hateruma Island is highly prized.
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Yamatsu Tsujita is a fourth generation company famous for their shichimi togarashi & stone-ground sansho.
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Kakuida produces one of the finest black vinegars from Kagoshima.
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This brewery has been making this soy sauce for over 300 hundred years and has never modernized their production methods.
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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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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 98 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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