Our Producers

Founded over 100 years ago in the town of Ashiya in Hyogo Prefecture, Rokko Miso crafts miso using traditional methods, selects the highest quality locally-grown ingredients, and pays especially strict attention to the koji-making process. Turning off a busy road,...

Just outside a tiny village deep in the mountains of rural Miyazaki Prefecture lies Kagura no Sato. Determined to stop the outflow of inhabitants from this area, founder Hamasuna-san decided to create a company to both employ local workers and...

Tucked in a small workshop on the outskirts of Tsubame-Sanjo, an area in Niigata Prefecture known for metalworking, Fuukidou is an artisan producer of copper cookware. Founded in 1945 and currently run by third generation Takeshi Fujii, this company is...

Founded over 90 years ago, Motoi Nori is a nori supplier located in Ibaraki City near Osaka. They provide The Japanese Pantry with nori grown and harvested in the Ariake Sea, in northern Kyushu Prefecture.

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).

Located in Kagawa Prefecture, Yamasei is passionate about producing high quality karashi mustard.

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

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

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

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

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.

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