Our Producers

Morino Yoshino has been producing kuzu (kudzu starch) for over 450 years in a beautiful green valley in Nara Prefecture.

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.