Our Producers

Murakami Syouten is a third generation sugar company in Osaka. Their Okinawan Brown Sugar from Hateruma Island is highly prized.

Yamatsu Tsujita is a fourth generation company famous for their shichimi togarashi & stone-ground sansho.

Kakuida produces one of the finest black vinegars from Kagoshima.

This brewery has been making this soy sauce for over 300 hundred years and has never modernized their production methods.

Hanamaruki Foods produces the unique Liquid Shio Koji in Ohtone just outside of Tokyo.

Uneno supplies Rishiri Konbu from the cold, clean waters off the north shore of Hokkaido.

Nitto Jozo uses mountain spring water from the beautiful mountains near Toyota to produce their white tamari.

Yamamoto Katsunosuke produces amazing Budo Sansho.

For over 200 years Ito Shoten has produced traditional tamari in Aichi Prefecture.

Founded in 1902 in Saitama Prefecture, Yamaki Jozo produces artisanal soy sauce using mountain spring water.

For over 120 years Iio Jozo has been brewing rice vinegar using traditional methods.

Yugeta Shoyu is a 100 year old soy sauce company located in Saitama Prefecture outside of Tokyo.