
Ito Shoten, a revered tamari and miso producer with over 200 years of history, is tucked away in Taketoyo, Aichi Prefecture. Now led by the spirited 85-year-old Ito-san (ninth generation) and his grandson (eleventh generation), the company stays true to its roots, using traditional methods to craft tamari and miso from locally grown whole soybeans.Â
What sets Ito Shoten’s tamari apart is its meticulous aging process. Their miso is aged for an impressive three years in ancient wooden barrels, some over 200 years old, carefully weighted down with river stones. Stepping into their workshop feels like stepping back in time, where every detail reflects artisanal craftsmanship at its finest.
Many American consumers often view tamari as simply a gluten-free soy sauce. While Ito Shoten’s tamari is indeed gluten-free, that’s not its defining purpose. True tamari is the liquid extracted when pressing miso, and in Aichi Prefecture—a region celebrated for its dark, rich miso—tamari takes on a character of its own. Ito Shoten’s tamari is no exception, boasting incredible depth, complexity, and richness, much like a fine wine.