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Producer Map

We have traveled all over Japan to find the best artisanal producers. Please click on the icons below to discover more about our producers.

Suehiro

Located in Tatsuno City, Suehiro Shoyu has been brewing usukuchi (light colored) soy sauce using traditional methods since 1879.

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Yamaki Jozo

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

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Yugeta

Yugeta Shoyu is a 98 year old soy sauce company located in Saitama Prefecture outside of Tokyo.

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Nitto Jozo

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

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Ito Shoten

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

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Horikawaya Nomura

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

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Iio Jozo

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

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Marusho

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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Kakuida

Kakuida produces one of the finest black vinegars from Kagoshima.

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Horikawaya Nomura

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

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Wadaman

Wadaman Co., Ltd. is located in Osaka, Japan and has been roasting sesame seeds for more than 130 years.

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Yamatsu Tsujita

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

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Yamamoto Katsunosuke

Yamamoto Katsunosuke produces amazing Budo Sansho.

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Wadaman

Wadaman Co., Ltd. is located in Osaka, Japan and has been roasting sesame seeds for more than 130 years.

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Morino Yoshino

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 Syouten

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

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Brown Sugar (harvest location)

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

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Miwa Yamakatsu

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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Rishiri Konbu (harvest location)

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

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Uneno

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

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Ma Konbu (harvest location)

For over 100 years Konbu Doi has been supplying the highest quality Ma Konbu to leading restaurants in Japan.

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Konbu Doi

For over 100 years Konbu Doi has been supplying the highest quality Ma Konbu to leading restaurants in Japan.

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Rausu Konbu (harvest location)

Founded over 70 years ago, Aimono Konbu supplies Rausu Konbu from their headquarters in Toyama Prefecture.

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Aimono Konbu

Founded over 70 years ago, Aimono Konbu supplies Rausu Konbu from their headquarters in Toyama Prefecture.

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One Kiln

Nestled in a residential neighborhood of Kagoshima sits One Kiln Ceramics, the name of Kido-san’s pottery studio.

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Takehisa

For over 85 years Takehisa has been a family-owned shiitake company located in Chikugo on Kyushu.

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Shoyu, Tamari + Sauces

Horikawaya Nomura

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

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Ito Shoten

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

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Nitto Jozo

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

More info

Suehiro

Located in Tatsuno City, Suehiro Shoyu has been brewing usukuchi (light colored) soy sauce using traditional methods since 1879.

More info

Yamaki Jozo

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

More info

Yugeta

Yugeta Shoyu is a 98 year old soy sauce company located in Saitama Prefecture outside of Tokyo.

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Vinegar

Iio Jozo

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

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Kakuida

Kakuida produces one of the finest black vinegars from Kagoshima.

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Marusho

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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Miso

Horikawaya Nomura

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

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Sesame

Wadaman

Wadaman Co., Ltd. is located in Osaka, Japan and has been roasting sesame seeds for more than 130 years.

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Spices

Wadaman

Wadaman Co., Ltd. is located in Osaka, Japan and has been roasting sesame seeds for more than 130 years.

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Yamamoto Katsunosuke

Yamamoto Katsunosuke produces amazing Budo Sansho.

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Yamatsu Tsujita

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

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Starch

Morino Yoshino

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

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Sugar

Murakami Syouten

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

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Brown Sugar (harvest location)

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

More info
Konbu

Aimono Konbu

Founded over 70 years ago, Aimono Konbu supplies Rausu Konbu from their headquarters in Toyama Prefecture.

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Konbu Doi

For over 100 years Konbu Doi has been supplying the highest quality Ma Konbu to leading restaurants in Japan.

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Ma Konbu (harvest location)

For over 100 years Konbu Doi has been supplying the highest quality Ma Konbu to leading restaurants in Japan.

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Rausu Konbu (harvest location)

Founded over 70 years ago, Aimono Konbu supplies Rausu Konbu from their headquarters in Toyama Prefecture.

More info

Rishiri Konbu (harvest location)

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

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Uneno

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

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Noodles

Miwa Yamakatsu

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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Pottery

One Kiln

Nestled in a residential neighborhood of Kagoshima sits One Kiln Ceramics, the name of Kido-san’s pottery studio.

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Shiitake

Takehisa

For over 85 years Takehisa has been a family-owned shiitake company located in Chikugo on Kyushu.

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