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.
Yamaki Jozo
Founded in 1902 in Saitama Prefecture, Yamaki Jozo produces artisanal soy sauce using mountain spring water.
More infoNitto Jozo
Nitto Jozo uses mountain spring water from the beautiful mountains near Toyota to produce their white tamari.
More infoIto Shoten
For over 200 years Ito Shoten has produced traditional tamari in Aichi Prefecture.
More infoHorikawaya Nomura
This brewery has been making this soy sauce for over 300 hundred years and has never modernized their production methods.
More infoHorikawaya Nomura
This brewery has been making this soy sauce for over 300 hundred years and has never modernized their production methods.
More infoYamatsu Tsujita
Yamatsu Tsujita is a fourth generation company famous for their shichimi togarashi & stone-ground sansho.
More infoMorino Yoshino
Morino Yoshino has been producing kuzu (kudzu starch) for over 450 years in a beautiful green valley in Nara Prefecture.
More infoMurakami Syouten
Murakami Syoten is a third generation sugar company in Osakal. Their Okinawan Brown Sugar from Hateruma Island is highly prized.
More infoBrown Sugar (harvest location)
Murakami Syoten is a third generation sugar company in Osaka. Their Okinawan Brown Sugar from Hateruma Island is highly prized.
More infoMiwa 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.
More infoRishiri Konbu (harvest location)
Uneno supplies Rishiri Konbu from the cold, clean waters off the north shore of Hokkaido.
More infoMa Konbu (harvest location)
For over 100 years Konbu Doi has been supplying the highest quality Ma Konbu to leading restaurants in Japan.
More infoRausu Konbu (harvest location)
Founded over 70 years ago, Aimono Konbu supplies Rausu Konbu from their headquarters in Toyama Prefecture.
More infoAimono Konbu
Founded over 70 years ago, Aimono Konbu supplies Rausu Konbu from their headquarters in Toyama Prefecture.
More infoMatoba Suisan
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).
More infoMotoi Nori
Founded over 90 years ago, Motoi Nori is a nori supplier located in Ibaraki City near Osaka.
More infoNori (harvest location)
Founded over 90 years ago, Motoi Nori is a nori supplier located in Ibaraki City near Osaka.
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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.
More info Ito Shoten
For over 200 years Ito Shoten has produced traditional tamari in Aichi Prefecture.
More info Nitto Jozo
Nitto Jozo uses mountain spring water from the beautiful mountains near Toyota to produce their white tamari.
More info Yamaki Jozo
Founded in 1902 in Saitama Prefecture, Yamaki Jozo produces artisanal soy sauce using mountain spring water.
More info
Vinegar 
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 
Spices 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.
More info 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.
More info Ma Konbu (harvest location)
For over 100 years Konbu Doi has been supplying the highest quality Ma Konbu to leading restaurants in Japan.
More info 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.
More info
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.
More info
Pottery 
Shiitake 
Katsuobushi Matoba Suisan
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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Nori Motoi Nori
Founded over 90 years ago, Motoi Nori is a nori supplier located in Ibaraki City near Osaka.
More info Nori (harvest location)
Founded over 90 years ago, Motoi Nori is a nori supplier located in Ibaraki City near Osaka.
More info