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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.
Founded in 1902 in Saitama Prefecture, Yamaki Jozo produces artisanal soy sauce using mountain spring water.
More infoNitto Jozo uses mountain spring water from the beautiful mountains near Toyota to produce their white tamari.
More infoFor over 200 years Ito Shoten has produced traditional tamari in Aichi Prefecture.
More infoThis brewery has been making this soy sauce for over 300 hundred years and has never modernized their production methods.
More infoThis brewery has been making this soy sauce for over 300 hundred years and has never modernized their production methods.
More infoYamatsu Tsujita is a fourth generation company famous for their shichimi togarashi & stone-ground sansho.
More infoMorino Yoshino has been producing kuzu (kudzu starch) for over 450 years in a beautiful green valley in Nara Prefecture.
More infoMurakami Syoten is a third generation sugar company in Osakal. Their Okinawan Brown Sugar from Hateruma Island is highly prized.
More infoMurakami Syoten is a third generation sugar company in Osaka. Their Okinawan Brown Sugar from Hateruma Island is highly prized.
More infoOn 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.
More infoUneno supplies Rishiri Konbu from the cold, clean waters off the north shore of Hokkaido.
More infoFor over 100 years Konbu Doi has been supplying the highest quality Ma Konbu to leading restaurants in Japan.
More infoFounded over 70 years ago, Aimono Konbu supplies Rausu Konbu from their headquarters in Toyama Prefecture.
More infoFounded over 70 years ago, Aimono Konbu supplies Rausu Konbu from their headquarters in Toyama Prefecture.
More infoLocated 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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Shoyu, Tamari + Sauces This brewery has been making this soy sauce for over 300 hundred years and has never modernized their production methods.
More info For over 200 years Ito Shoten has produced traditional tamari in Aichi Prefecture.
More info Nitto Jozo uses mountain spring water from the beautiful mountains near Toyota to produce their white tamari.
More info Founded in 1902 in Saitama Prefecture, Yamaki Jozo produces artisanal soy sauce using mountain spring water.
More info Vinegar Miso This brewery has been making this soy sauce for over 300 hundred years and has never modernized their production methods.
More info Sesame Spices Yamatsu Tsujita is a fourth generation company famous for their shichimi togarashi & stone-ground sansho.
More info Starch Morino Yoshino has been producing kuzu (kudzu starch) for over 450 years in a beautiful green valley in Nara Prefecture.
More info Sugar Murakami Syoten is a third generation sugar company in Osakal. Their Okinawan Brown Sugar from Hateruma Island is highly prized.
More info Murakami Syoten is a third generation sugar company in Osaka. Their Okinawan Brown Sugar from Hateruma Island is highly prized.
More info Konbu Founded over 70 years ago, Aimono Konbu supplies Rausu Konbu from their headquarters in Toyama Prefecture.
More info For over 100 years Konbu Doi has been supplying the highest quality Ma Konbu to leading restaurants in Japan.
More info Founded over 70 years ago, Aimono Konbu supplies Rausu Konbu from their headquarters in Toyama Prefecture.
More info Uneno supplies Rishiri Konbu from the cold, clean waters off the north shore of Hokkaido.
More info Noodles 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.
More info Pottery Shiitake Katsuobushi 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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