Our Producers

For over 85 years, Takehisa has been a family-run shiitake company based in Chikugo, Kyushu.

For over 85 years, Takehisa has been a family-run shiitake company based in Chikugo, Kyushu.

For more than 200 years, Ito Shoten has been producing traditional tamari in Aichi Prefecture.

Nitto Jozo crafts their white tamari using pristine mountain spring water sourced from the scenic mountains near Toyota.

Uneno provides Rishiri Konbu, harvested from the cold, pristine waters along Hokkaido's northern coast.

Yamamoto Katsunosuke has been producing amazing Budo Sansho since 1880.

For more than 120 years, Iio Jozo has been crafting rice vinegar through traditional brewing methods.

Established in 1902 in Saitama Prefecture, Yamaki Jozo crafts traditional soy sauce with pure mountain spring water.

Since its founding in 1903, Kombu Doi has been providing top-tier Ma Kombu to Japan's top tier restaurants.

Wadaman Co., based in Osaka, Japan, has been expertly roasting sesame seeds for over 130 years.

Based on the southern Connecticut coast, Moromi produces small-batch soy sauce, miso, hot sauce, and specialty fermented condiments.

Yamatsu Tsujita, a fourth-generation company, is renowned for its shichimi togarashi and stone-ground sansho.

Based in Tatsuno City, Suehiro Shoyu has been crafting usukuchi soy sauce using traditional techniques since 1879.

Koda Farms, California's oldest family-owned rice farm, has been producing premium rice and Japanese-style rice flours for nearly a century.