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We have traveled all over Japan to find the best artisanal producers. Please click on the icons below to discover more about our producers.
Located in Tatsuno City, Suehiro Shoyu has been brewing usukuchi (light colored) soy sauce using traditional methods since 1879.
Founded in 1902 in Saitama Prefecture, Yamaki Jozo produces artisanal soy sauce using mountain spring water.
Yugeta Shoyu is a 98 year old soy sauce company located in Saitama Prefecture outside of Tokyo.
Nitto Jozo uses mountain spring water from the beautiful mountains near Toyota to produce their white tamari.
For over 200 years Ito Shoten has produced traditional tamari in Aichi Prefecture.
This brewery has been making this soy sauce for over 300 hundred years and has never modernized their production methods.
For over 120 years Iio Jozo has been brewing rice vinegar using traditional methods.
Since 1879 Marusho has been using traditional methods to brew rice vinegar in the seaside town of Nachi-Katsuura in Wakayama Prefecture.
Kakuida produces one of the finest black vinegars from Kagoshima.
Wadaman Co., Ltd. is located in Osaka, Japan and has been roasting sesame seeds for more than 130 years.
Yamatsu Tsujita is a fourth generation company famous for their shichimi togarashi & stone-ground sansho.
Yamamoto Katsunosuke produces amazing Budo Sansho.
Morino Yoshino has been producing kuzu (kudzu starch) for over 450 years in a beautiful green valley in Nara Prefecture.
Murakami Syoten is a third generation sugar company in Osakal. Their Okinawan Brown Sugar from Hateruma Island is highly prized.
Murakami Syoten is a third generation sugar company in Osaka. Their Okinawan Brown Sugar from Hateruma Island is highly prized.
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.
Uneno supplies Rishiri Konbu from the cold, clean waters off the north shore of Hokkaido.
For over 100 years Konbu Doi has been supplying the highest quality Ma Konbu to leading restaurants in Japan.
Founded over 70 years ago, Aimono Konbu supplies Rausu Konbu from their headquarters in Toyama Prefecture.
Nestled in a residential neighborhood of Kagoshima sits One Kiln Ceramics, the name of Kido-san’s pottery studio.
For over 85 years Takehisa has been a family-owned shiitake company located in Chikugo on Kyushu.
Located in Kagawa Prefecture, Yamasei is passionate about producing high quality karashi mustard.
Located in the port town of Makurazaki in the far southern end of Kyushu, Matoba Suisan uses traditional methods to make katsuobushi (dried skipjack tuna).
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