The traditional taste of Japan
The traditional taste of Japan
Established in 1974, AKAO ALUMINUM has developed, during this half-century, in the manufacture of aluminum products for both the private and professional market.
Japanese Curry roux is a mixture allowing the realization of a thick and creamy sauce.
Aritaya was founded in 1832 in Joshu Annaka, Gunma Prefecture. Since then, for more than 180 years, this family has continued to make soy sauce using a traditional process of natural fermentation. The taste is transmitted and will be transmitted from generation to generation.
ESAN Association was founded by Hakodate seaweed producers and fishermen and the objective of Mr Saito (in charge of sales).
A young company founded in 2013 by Mr Kawatani, Athree specializes in the cultivation, dehydration and marketing of Tamogi golden oyster mushrooms: Pleurotus cornucopiae var.citrinopileatus.
The town of Saiki, where our craftsman "Bungo Meijyo" is located, is in the eastern part of Kyushu, a region surrounded by abundant nature. This well-known company has been making sake and shochu since 1910. In recent years, the company has become very successful in the Japanese market for its high quality koji amazake.
Chikiriya Tea House, Kyoto, Japan high-quality Japanese green tea for more than 170 years.
Chiyo No Sono, as a sake brewer, was founded in 1896.
Daishichi Sake Brewery was founded in 1752 in the castle town of Nihonmatsu, located in the north eastern part of Japan.
Distillery name, Sengetsu, comes from Sengetsu Castle, Hitoyoshi Castle other name, which was Sagara clan estate. In Japanese, "Sengetsu" refers to thinnest form of a crescent moon. Sengetsu Shuzo was founded in 1903 by Mr. Jisuke. It faces Hitoyoshi Castle and the Kuma River.
Dosho Kombu Limited Company, founded in 1916, specializes in the long-established kombu wholesale business. Their products meet the expectations of professionals as well as individuals. Kombu has long been known for its health benefits, and with the revival of Japanese cuisine in recent years, kombu has once again become a popular food.
Fueki Shoyu, located in Saitama, has been making soy sauce for almost 230 years. This 12th generation and its cellar masters continue to ferment their soy sauces in 38 open barrels made exclusively of Japanese cedar wood sugi.
Quality over quantity is the motto of the Fukano distillery, which has been hand-brewing shochu in earthenware jars for over 200 years. Fukano produces a number of internationally acclaimed shochu, including Homare no Tsuyu, which won the platinum medal in the rice shochu category at the 2021 Kura Master, and Saiba, which won the gold medal in the same category.
Fukano also produces aged kuma shochu such as Koku no Fuin. Homare no tsuyu is handmade from koji, brewed in a kame (earthenware jar), distilled under ambient pressure and also stored in a kame.
Kyushu island in Japan and more precisely the Kuma basin to the south of Kumamoto prefecture, has been the most well-known for the production of rice Shôchû for more than five centuries.
Ginban Shuzô Sake Brewery originated in the village of Ogyu, where sake would have gushed from a source in ancient times, in a picturesque natural environment overlooking the Kurobe Gorge in the northern Japanese Alps.
The best in sesame That is the GOMA-YA philosophy, a shop specialising in sesame since 1920.
In year 2 of the Taisho era (1913), my great-grandfather founded "Goto Shoyu Jyouzoumoto (Goto Shoyu Brewery)" in the town of Kitakyushu. Our factory is located on a small hill, a five-minute walk from the shopping district that the locals frequent every day. For over 100 years, we've been making high-quality products such as soy sauce and miso, which form an important part of local diet.
I represent the fourth generation.
Surrounded by sea and mountains, Kitakyushu is a city blessed with an abundance of vegetables and seafood. As seasoning is an everyday product, we prepare our ingredients, carefully selected for safety and peace of mind, using proven methods. Our products are manufactured without additives such as chemical seasonings, preservatives, colorants, sweeteners or artificial flavors. In addition to traditional seasonings, we have also developed new products in recent years, such as our vinaigrettes made from local produce
Green Power Nanohana is an agricultural company that produces rice on a large scale in Toyama Prefecture, one of the main rice-producing regions in Japan.
Hakuichi is a company engaged in the production of gold leaf and silver and the manufacture and distribution of craft, cosmetic and food products that use gold leaf.
Hakuro Shuzo has been in the sake brewing business from 1751, since the mid Edo era, for over 250 years.
Happy Mukoujimaen is located in the Nakasato district of Setodaya, north of Fujieda City, Shizuoka Prefecture. The workshop is surrounded by high mountains, quiet place where you can hear birds singing all day long.
Hayakawa Shoyu Miso is said to have been established in 1885 during the Meiji era in Japan. Its history stretches back over 130 years, during which time company has continued to evolve with the times, always trying to meet the needs of an ever-changing market, but never wavering in its determination to produce the best possible flavor. Hayakawa Shoyu Miso's motto is to contribute to food culture, continuing to challenge itself every day to produce products that are delicious, healthy and useful not only for people, but also for their communities.
The company has always maintained high standards of food safety.
However, to take on a new challenge, it recently obtained the world's most prestigious food safety management certification, FSSC22000.
Hayashi Koutaro Zosu was established in 1834 as a vinegar specialty shop. It is located in Nishijin, Kyoto, where is well known as flowing excellent natural water.
Hinode Tsusho Co., Ltd. Tajima Jyozosyo , créée en 2008, est une entreprise spécialisée dans le vinaigre. Ses ateliers sont installés dans une école primaire abandonnée. Ils ne s’attachent pas uniquement à la fabrication du vinaigre ; ils proposent également des recettes utilisant leurs produits pour un menu de dégustation et un buffet de restaurant afin qu’ils puissent communiquer avec leurs clients.
Hirooka farm in Tottori prefecture is famous for producing Twenty Century pear and many kinds of pears and plum.
Hon Murasaki, founded in 1890 by Mr NAKATOMI Kametaro, has been specialised in the confection of white soysauce "shiro shoyu" for 3 generations.
Honda Shoten was founded in 1913 as "Sobaya(Soba noodles)" and "Konaya(powder maker)", which is a business of the local product "Soba". The place is located in Kisuki-cho, Unnan City, Shimane Prefecture. It is located in the southern part adjacent to Matsue City and Izumo City. Matsue City is famous for the sunset of Shinji Lake, and Izumo City is famous for the god of marriage from Izumo taisha shrine.
Honda Shoten was founded in 1920 in Himeji City, Hyogo Prefecture. It celebrated its first century of existence in 2021. Its motto: "Great sake comes from great rice".
Horaiya Honten was founded in 1904 under the name Horaiya Kojiten. It took its present name in 1906. For over 100 years, our craftsman has been producing koji (malted rice), base ingredient of all his products, first essential ingredient in the traditional Japanese culture of fermented foods.
Sômen have a history of over 600 years
in Japan In a diary of Ikaruga Temple, Ibo-gun, Hyogo, dated September 15th, 1418, there is a reference to "sômen".
This is the earliest reference to Sômen in the historical records handed down in the Banshu area, proof that people were eating Sômen there at least 600 years ago.The word sômen means thin noodle. Originally from Japan, sômen is made of wheat flour, salt and oil and remains a popular summer seasonal dish.
The passion for fruit !
Since 1897, citrus fruit from the groves of Ito farm, in the heart of Wakayama province, send the tastebuds of Japanese connoisseurs into raptures.
Izuri Kombu Kaisan, founded in 1868, has un unrivalled reputation in the port of Sakai (Osaka prefecture), for the quality of its seaweed.
Founded in 1895, Joyo Shuzo is the only brewery located in the Yamashiro region south of Kyoto.
This region has been famous since antiquity for its ume plum trees as well as for the high quality of its very soft underground spring water suitable for brewing activities.
The Joyo Shuzo house sources rice from local terroirs: Kyoto Iwai, Yamada Nishiki from Hyogo…
The Toji (master brewer) produces aged in bottle, raw in the bottle, unfiltered, with a fresh umami and lively acidity.
The Kaginushi family is made up of fishermen, from generation to generation. During the winter - off season for fishing - members of this family make barbecues made from diatomaceous earth.
PRESENTATION OF THE KAIREN COMPANY
One of the products that represents Kagoshima Prefecture is “Satsuma potato”, “Satsumaimo (sweet potatoe)”. Kairen is actively developing various sweet potato products, including sweet potato shochu distilled alcohol. Satsumasendai city, where Kairen is based, is located in Kaoshima prefecture north-western part. This is prefecture's largest area, in Hokusaku district center. Sendai station area is considered the gateway to the territory.
Thanks to Kyushu shinkansen opening, this area is bustling and functions more like an urban city, right in prefecture north-western part center. A condominium tower has been built, and opening of a nationwide retail chain has added to this area's “dynamism”. Centered on Satsuma Kofu, a part of ancient southern Kyushu, many people come and go and accept different customs. Satobuke and other samurai residences can be found in the Irikifumoto traditional architecture preservation district.
There are intangible folk cultural assets such as “Bunya-bushi ningyo joruri” puppet theater and “Toshidon”. This is a town where Satsumasendai culture “static” side and spirit coexists with a lively developed area. In addition, Akune city in Kagoshima Prefecture overlooks East China Sea and Yatsushiro Sea to the west, and is in contact with Satsumasendai town on Shibi and Yahazu mountains’ edge.
100% nippon authenticity
Kajita Shoten, a soy sauce specialist in Nakamura, city of Ozu, Ehime Prefecture, was founded in 1874.
Kakinosato sells local specialties which made from local ingredients, fresh organic vegetables and wild ayu (wild river fish).
KAKUIDA FUKUYAMA KUROZU Premium black vinagars
200 years of traditionThe origin of vinegar goes back to about 7,000 years ago and the birth of black vinegar dates back to the Edo period. It has been made for 200 years using a traditional process. Fukuyama-cho spring water, renowned for its properties and benefits to the body, is an integral part of the process of making black vinegar, which is made from brown rice and malted rice...
In 1862, founder Yamada Heizaemon established Kankyo Shuzou to brew mirin in Kanie City, Aichi Prefecture.
During the Edo period, the favourite drink imported by Nagasaki people, from the Netherlands, was called "pons". It is said that ponzu was made in imitation of the "pons".
KASHII was established in 1975 as a dealer in Kanbutsu(dried foods) in Kagoshima, southern Japan.
The nihonshu of the Lords
Katsuyama sake brewery established in the second half of the 17th century, more precisely between 1650 and 1688, in the current Prefecture of Miyagi controlled then by a very powerful Samurai Chief (Sengoku Daimyõ) answering the name Date Masamune. The region of Sendaï was his Kingdom and owed his financial power to the cultivation of rice, a real currency at the time but also a symbol of financial power.
Founded in 1857, at the end of the Edo era, our brewer is located near the Ise shrine and has been dedicating sake to the shrine for over 160 years.
The King Jyozo sake brewery was founded in 1900 and their first product was rice wine.
Since its foundation in 1922, KISAICHI has maintained its skills and technology to develop products in pursuit of quality, safety and health. They focus on the production of sakekasu vinegar for sushi. Edomae preserves sakekasu vinegar (sake lees) traditional production using cedar wood barrels. Sakekasu (sake lees) from Ginjo-sake brewers have been aged for over three years in wooden barrels to develop and acquire umami and flavor.
Juice pressed from sake lees matured in wooden vats is stored with the addition of traditional acetic acid bacteria to transform alcohol into vinegar for 2 to 3 months. After fermentation, juice is returned to the other wooden barrel and matured for a further 2-3 months.
After undergoing these processes, sake lees vinegar gains in umami and cedar aroma. While preserving tradition, Kisaichi actively incorporates latest technologies. One of these is a technology of German origin called “submerged aerobic fermentation method”. By spinning turbines at high speed at the bottom of the tank and supplying air, fermentation efficiency is superior to that of the surface fermentation method, and base solution in the tank can be vinegarized within 24 hours. Kisaichi's pure rice vinegars are made using this method. Acidity is over 10%, and vinegar has a refined taste and lively acidity.
Kita Sanriku is located in Hirono, Iwate Prefecture, Northeast Japan. It owes its name to the Sanriku Coast. Sanriku Coast is a spectacular rocky coastline of countless bays, cliffs and inlets that stretches for over 300 kilometers along Tohoku region Pacific coast, crossing Aomori, Iwate and Miyagi prefectures. Because of its natural beauty, coastline has long been a popular tourist attraction, and a considerable part of it has been designated a national park (Sanriku Recovery National Park).
Sanriku coast has periodically been hit by major tsunamis. On March 11, 2011, strongest earthquake ever recorded in Japan triggered a huge tsunami that struck northeast Japan Pacific coast of and was particularly destructive along Sanriku coast. Around 20,000 people lost their lives and tens of thousands of buildings were washed away. Many cities along Sanriku coast lost entire neighborhoods, while several towns and villages were almost completely destroyed. Reconstruction process has made good progress, but is still ongoing.
Many tourist attractions along the coast reopened just a few months after the disaster, and tourism is seen as one of the best ways of revitalizing this region and ensuring that the event is not forgotten. Sanriku coastline, with its ria, is the source of its value. On the ria, where sea and mountains are closely intertwined, rainwater that has fallen over a long period seeps deep into the earth and produces mineral-rich water in the bay. In addition, this region is one of the three most fertile fishing grounds in the world, where Oyashio and Kuroshio currents meet.
These diverse conditions make Sanriku coast an ideal environment for growing Sanriku mekabu. This seaweed absorbs sufficient nutrients in Sanriku region to become a thick, firm mekabu, very sticky and aromatic. Other seaweeds thrive here, such as kombu, funori and black bara nori. This ria is also particularly well-suited to sea urchin farming.
Kobayashi Shinise was established in 1780 in Shiga prefecture as a merchant of “mogusa” which is the processed form of artemisia (or “yomogi” in Japanese).
The Kobe distillery currently produces gin, umeshu and brandy (distilled from wine from the Kobe winery). This distillery has one brandy still, made in France, and two copper pot stills for the single malt whisky currently in production. Company is surrounded by rich nature in the northern part of the city of Kobe, and is located in a theme park called "Fruit Flower Park", surrounded by a pine forest and hills with fresh air.
Located in Ishikawa Prefecture, Kobori Shuzo was founded in 1716 during the Edo period. In the middle of the Meiji era, their reputation is established with the creation of their brand "Manzairaku" ("always be happy" in Japanese).
Founded in 1772, Kokonoe Mirin has a history of almost 250 years as a mirinmanufacturer. Since the Edo period in Japan, they meticulously and conscientiously craft their mirin by hand, passing the traditional process down to their generations of artisans for a lasting flavor of yesteryear.
KOKONOE SAIKA, founded in 1908, is situated in Iwade, Wakayama prefecture, and specialises in the elaboration of rice vinegar and daily condiments.
The Komeya-Rokka farm has naturally cultivated its premium traditional koshihikari rice for 13 years in the heart of Niigata Prefecture, using meltwater from the Igarashi River (meltwater from the Awagatake and Sumon mountains).
An Ise brewery with over 200 years of history
For over 2,000 years, sacred food offered to deities has been prepared in the outer sanctuary of Ise's Grand Shrine, and this tradition continues today. The story of our artisan KOUJIYA began when Seibei Kawamura, a fish wholesaler in a store founded by Kiemon Kawamura in Kawasaki, formerly known as “Ise Kitchen”, decided to become independent and start a business making miso and soy sauce to accompany fish. Even today, the 200-year-old Koujiya company continues to preserve and pass on its traditional taste. Koji” is the key ingredient in miso and soy sauce.
Since its creation in 1945, our craftsman, Koyama Seimen, chooses his raw materials with care and makes his noodles taking advantage of the original characteristics of the ingredients.
Founded in1886, in the town of Yokkaichi, Mié Prefecture, Kuki Sangyo is specialised in the production of sesame oil and, since 1965, sesame by-products.
In 1982, a few inhabitants from the mountains of Kumano (inbetween Wakayama pref. and Mie pref.) decided to promote their local products.
Kumaya Shoten Co., Ltd. Specializes in the manufacture of quality chopsticks and woodwork made from the wood of the very famous Yoshino cedar called "Yoshino Sugi".
Nous sommes fiers d'être des épiciers et souhaitons redonner à ce métier ses lettres de noblesse. Le Comptoir des Poivres est un épicier et le revendique...
Maruya Hatcho Miso is specialized in making miso since the 14th century (1337)! During the war period of Japan, from 1467 to 1615, this miso was served to the soldiers of Shogun (Lord) Leyasu TOKUGAWA.
Since its creation in 1893, the Masuda brewery, better known as Masuizumi (fountain of happiness in Japanese), is dedicated to the traditional Iwase-Machi handicraft district located between the Sea of Japan and the peaks of Mount Tateyama, in the suburbs of Toyama.
The Matsui Shuzo distillery was originally renowned for its sake and shochu. They confirmed their fame by making exceptional whiskies under the name Kurayoshi, "life is good" in Japanese.
MATSUMOTO NORENDO is located in Nachikatsuura in Wakayama Prefecture.
Founded in 1804, Matsushita Jozo Co. is some of Kuma Shochu's iconic brands’ ( Saikogura and Sakura no Sato) originator. Located in Mizukami village, near Kuma River source, one of the three fastest-flowing rivers in Japan, it has been making shochu for over 200 years and is the oldest distillery among Kuma Shochu guilds.
Their ancestor Jihei Yorozuya began making shochu in 1804 in Iwano village (now named Mizukami). Located in the south-west Kyushu mountains, this village is home to 2,000 inhabitants and 7,000 deers !
A family distillery, Matsushita handles everything from A to Z (from rice production and distillation to bottling). They believe that Kuma Shochu tradition must be passed on through agriculture and the transmission of culture. They produce several Kuma Shochu: "Saiko Kura" (oldest chai) and "Sakura no Sato" (sakura village). Shochu is distilled under ambient pressure to bring out rice flavor.
It is also barrel-aged in underground jars for an even richer flavor. They also produce buckwheat shochu.
Our craftsman, Yaemon Aoki, fifth generation, presents his job
In Taketoyo, a town famous for its fermented products, we produce 'Mame Miso', with a natural taste, made from pure soybeans and 'Tamari', a pure and concentrated soy sauce, in the traditional way.
MINOYAKI PORCELAIN RAMEN BOWLS COLLECTION
Minoyaki porcelain, renowned for its high quality, is produced in Mino (Gifu Prefecture, central Japan) Japanese province, mainly in towns of Tajimi, Toki, Mizunami and Kani. It first appeared in the 7th century, fired in kilns dug into mountainsides. This is Japan's most popular porcelain, distinguished by its variety of shades, texture and quality of its materials, not to mention glaze (enameling) performed at 1300°C, final coating, surface polishing and smoothing.
This porcelain high-temperature firing considerably reduces humidity and impurities, giving this tableware strength and durability. We have selected for you a contemporary range of 8 different rāmen bowls made from Minoyaki porcelain. These bowls, with a capacity of 1200 ml, are large enough for one person to hold in one hand, and versatile enough to be used not only for noodles, but also for donburi.
Patterns are traditional Japanese motifs. Rāmen are inseparable from Japanese culinary culture. It's a dish of noodles served in a broth made from meat and bones (pork, chicken, beef...) or fish, seafood or vegetables, then deliciously seasoned with miso or soy sauce, soy must or even sake kasu (sake lees). Ingredients making up any good rāmen are soup, noodles, « tare » (concentrated mixture that gives rāmen bowl dish its character, its major taste. Most common flavors are shoyu soy sauce, miso, the powerful tonkostu made from concentrated pork bone broth, shio made from dried seafood = fish, shellfish, seaweed... ) and toppings (most common are eggs, chashu or marinated and roasted pork, menma or marinated bamboo shoots, nori, naruto = a kind of firm surimi). Although Chinese in origin, rāmen first appeared in Japan in the 17th century.
Today, they are extremely popular, and the archipelago boasts over 35,000 specialized restaurants. There's even a rāmen museum near Shin-Yokohama station. Rāmen are actually thin Chinese noodles, whose texture and presentation can differ from region to region. Each Prefecture boasts its own special recipe. Kumamoto is renowned for its pork and broth-based rāmen, Kagoshima for its kurobuta (local black pork) and chicken rāmen, Tokyo for its pork and chicken-based shoyu rāmen with vegetables and katsuobushi dried bonito flakes.
Since its founding in 1951, Mitake Shokuhin Co., Ltd. offers consumers a variety of products that can be safely consumed, not only for professional use, but also for home use or processing of processed agricultural products.
The Mitsutake Shuzojou brewery was founded in 1688. "Brewing sake is a human development": this is the definition of the company's philosophy. Under the slogan of "innovation of tradition", Mitsutake Shuzojou constantly strives to improve the quality of each product while preserving the tradition of sake brewing. These artisans are busy producing sake whose delicious flavor enriches people's feelings and makes them happy. All the water used for brewing their excellent beverages is high quality groundwater from the Tara Mountains. Under strict quality control, this water is used from washing raw materials to dilution.
MOTOSHIGE is a small potter specializing in the manufacture of mortars and rasps since 1925. Based in the Iwami region, Shimane Prefecture, western Japan, MOTOSHIGE perpetuates the craft of historic pottery Iwami-yaki from the region, rustic in appearance. The raw material, Iwami clay, is renowned for its excellent durability.
Founded in 1887, Nagayama Shuzo is said to be the "Otokoyama" type sake brewer. Otokoyama is synonymous with delicious sake and literally translates to "man of the mountain". The name refers to the drinking bouts that some samurai had before the war. This brewery gives pride of place to sake rice producers from Yamaguchi Prefecture.
Nakamoto Sake Brewery is located at the foot of Mount Ikoma, between Nara and Osaka. Its history dates back to the 12th year of Kyoho (1727, Edo Era)...
Nakayu Sake Brewery is located in Kami-machi, a town which is adjacent to the midstream area of Narusegawa River flowing through the Osaki plain in the northern part of Miyagi prefecture.
NAYA SHOTEN specializes in kombu and is based in Hakodate, Hokkaido Prefecture. Since its foundation in 1909, company has been selecting safe and healthy seaweed, while carefully preserving Hokkaido kombu production traditional methods. This selection contributes to the development of kombu industry and to environmental sustainability.
Her main challenge is to continue her efforts to spread kombu dashi worldwide, as a staple of Japanese cuisine, and to ensure that Japan is the first thing that comes to people's minds when they hear about kombu.
In 2016, they started business as Wasabi whole seller in Sekigane, Kurayoshi city, Tottori Prefecture, and also started to sell processed wasabi products like Wasabi miso. In 2017, they started wasabi oil production.
Nishimura Shoten started a business in 1684, Edo era at Tamaru in Mie prefecture. Tamaru was prosperous as the last station town before entering Ise area as it became territory of Tokugawa family in Kishu (current Wakayama and Mie prefecture) in 1619, who was one of three privileged branches of the Tokugawa family.
Nitanda Shoyu has a history of over 100 years in soy sauce production. Since its inception, company has been committed to local production, preserving Kyushu soy sauce taste through traditional manufacturing methods. While industry is becoming increasingly efficient thanks to mechanization, Nitanda Shoyu remains committed to manual production, preserving same manufacturing methods and equipment for four generations.
Nitto Jyozo has been making white soy sauce in Ekinan, Aichi Prefecture since its founding in 1938.
Nouchi Seimen has been processing sômen, fine Japanese noodles, since 3 generations. Mr. Nouchi always makes the sômen in a traditional way, by hand, in the heart of the famous Shimabara, Nagasaki Prefecture.
Okui Kaiseido is one of the leading suppliers of high quality Kombu in Japan, established in 1871. Its Kombu has been used by award-winning restaurants and chefs around the world and is aimed at consumers and chefs who are looking for excellent UMAMI. The most renowned restaurants in Kyoto have been using Okui Kaiseido Kombu, which is considered to be the best of the best, the highest quality and the rarest, harvested from the best beaches.
The Omi sake Brewery, in Shiga prefecture, famous for Oumi beef, created this sake exclusively for meat.
Pole Star is a long-established manufacturer of condiments and sauces, and the creator of Higashimurayama's yakisoba noodles with squid ink, a famous local dish.
Founded in 1850, company began by brewing soy sauce under the Sakurai brand.
Around 100 years after its foundation, supermarkets began to spring up all over Japan.
This changed the demand for industrial food products, putting artisanal products at a disadvantage.
In 1977, our artisan took the name Pole Star and specialized in making sauces and condiments from carefully selected ingredients, without the use of any colorants or additives.
Two products stood out: yakiniku sauce with a base of home-brewed soy sauce (high quality and very expensive at the time, but it sold well thanks to the cooperation of a familiar miso wholesaler and the sympathy of the company's customers) and Higashimurayama's yakisoba stir-fried noodle black sauce with squid ink (also made with black sake, a specialty of Kagoshima Prefecture). This suave, spicy and richly flavored sauce is used by around a hundred restaurants in the city, and is a firm fixture in everyday dishes).
By 1978, Japan was in the midst of a period of growth in the restaurant industry.
Most meals at home were becoming westernized, and demand for specific sauces was growing. Pole Star converted from the soy sauce brewing industry to the manufacture of complete seasonings.
Today, company manufactures 250 types of seasoning a year, from products for home use to those for professional use, while maintaining a particular ethic:
- To produce only delicious sauces
- Focus on raw materials, manufacturing and quality control to maintain reasonable prices.
Shôchu's Distillery is located in Nishiki Machi, in the center of Kuma Shochu or Shochu Valley, Kumamoto Prefecture, Kyushu Island.
Ryujin Heart was established in 2002 in Ryujin-village, Tanabe-city, Wakayama Prefecture. This company is organizing by mainly women between 30th to 70th years old in order to make the environment the young people can live and work in the village, and also old people can find the purpose in life to live in the future.
The story of dark rice vinegar (Sakamoto Kurozu) made in pots at Fukuyama-cho, Kirishima in Kagoshima district, at the southernmost point of Honto island, goes back a long time to the 1800s during the Edo era . Ideal conditions existed to make dark vinegar: a mild climate, an abundance of rice, pure spring water and the famous Satsuma yaki earthenware pots. In 1975, Sakamoto brewery named its vinegar "kurozu ", which means dark vinegar in Japanese. Sakamoto Kurozu became popular throughout Japan in a very short time because of its original manufacturing process, its particularly mild taste and its health benefits.
Sakohonten, founded his company in 1937 in Kuji-shi, Iwate Prefecture. In 1971, company released Yamanokibudo, a 100% pure Crimson Glory grape juice without additives, for the first time in Japan. With its own vineyards, Sakohonten has become a rare company that specializes solely in making grape juice from Crimson glory grapes. As a pioneer in this field and under a premium brand, the company presents the best in grape juice and related products.
Fruit juices with no added sugar, no preservatives, no artificial colors or flavors
Founded in 1893, Sasaki Shuzo brews its sakes at "Rakuchu", in the heart of Kyoto's historic city center.
"Rakuchu" is the term used to describe the central Kyoto area of the Heian-kyo capital, north of Nijo Castle, known for the Taisei Hokan (restoration of imperial authority).
By the middle of the Muromachi period (1336-1573), there were over 300 breweries in old Kyoto. By the Meiji 26 era (1893), only 131 remained.
At that time, there were more breweries and more sake produced in Rakuchu than in Fushimi, but the number of breweries declined over time, and today only Sasaki Shuzo remains.
Sake brewing flourished in Kyoto because the city was blessed with good-quality groundwater, known as the Kyoto Water Basin.
Kyoto's exceptional topography and abundant water were the main reasons why sake was brewed in Kyoto and why Kyoto was designated as the capital for 1,000 years.
Sasaki Shuzo is located at the southern end of the ancient site of "Jurakudai", once the residence of Toyotomi Hideyoshi (Toyotomi Hideyoshi was the second of Japan's three unifiers). This region benefits from abundant, high-quality groundwater. Water-related industries such as sake brewing, tofu and wheat gluten have flourished here since antiquity. This water is drawn from the same underground vein as the "Ginmeisui" spring that Sen no Rikyu (Toyotomi Hideyoshi's tea master) is said to have used for tea ceremonies, and is still used for such ceremonies today.
The Sasaki Shuzo brewery was founded in 1893. It is located on the northern side of Nijo Castle, and on the southern end of Toyotomi Hideyoshi’s mansion (Jurakudai), which was built during the 16th Century.
Seto Tekko has a rather extraordinary story. It was created in 1970 to work in the metal industry!! It was a specialist resin mould maker for the local automotive industry.
Almost 400 years ago, Tamenobu TSUGARU, lord of the Hirosaki feudal clan governing the Tsugaru region (Aomori Prefecture), brought the Hirosaki pepper from Kyoto and popularised its cultivation.
Shokaku is a sushi restaurant that opened in 1986 in Suma-ku, in the city of Kobe. It is very popular with the local population.
All seasonings served in this restaurant are handmade by sushi chefs. Ponzu sauce, dashi soy sauce and sweet sauce are all prepared with homemade seasonings and contain no additives.
In response to growing customer demand, they have set up their own workshop to sell their totally artisanal range of seasonings to the public, made by hand by their craftsmen. They use no preservatives, sweeteners, colorants, amino acids, extracts, etc., and manufacture their products with care. Although mass production is not possible, they are committed to making products that are safe and secure.
Founded in 1645 in the city of Kyoto, the Shotoku Shuzo Brewery was transferred in 1925 to Fushimi District, just south of Kyoto, to take advantage of the region's top waters. Fushimi is famous for sake making, for its underground spring and water known as Fushimizu.
Takahashi Shoten is a well-known production centre in Japan which opened its doors in Yanagawa ( Fukuoka prefecture in the south of Japan ) in 1946.
Takanoi Sake Brewery is located in Uonuma region, famous for rice cultivation and for its pure and clear water from clear snowmelt, not to mention its fertile soil: an ideal environment for brewing sake.
Good quality rice, clean water and clean air are essential for brewing sake. The benefits of nature itself are important assets of the sake brewery.
Takata distillery prioritizes quality over quantity, producing shochu in the most natural way possible, looking both to the distillery's 100+ year history and to the 100 years to come. Using local rice grown in the Hitoyoshi Kuma region by the distillery itself as its main ingredient, Takata is committed to making Kuma Shochu using local resources and age-old methods.
Kojimuro or koji room is made of stone, and brewing is done in earthenware jars, as was the case when the distillery was founded in 1899. Takata's signature products include Asagiri no Hana, a kuma shochu made with flower yeast (Dianthus Superbus or superb carnation), or Oak Road, aged in oak barrels.
Tobaya Suten, nature & tradition. Tobaya is a small long standing vinegar manufacturer which was established in 1710.
Tôhô Shokuhin is located in Komatsu, Ishikawa Prefecture, Hokuriku region, in the centre of the Kaga plain.
Gozenshu Brewery (Tsuji Honten Co., Ltd.) was founded in 1804 in Katsuyama, Maniwa-shi City, Okayama Prefecture, by Yahei Tsuji, a merchant who turned sake-making. From its inception, the company was chosen to supply the household of Lord Miura, the Daimyo (Lord) of the province. His sakes then take the name of "Gozenshu" - sake dedicated to the Lord. Sake was also popular with locals under the brand name "Manetsu".
The Kishu Honjo Umeyoshi story started in 1971 with the elaboration of umeboshi plums (plums macerated in salt) in the prestigious capital of the ume plum: Kishu Minabé ( Wakayama Prefecture ).
Tsuji Seiyu Co. Ltd, the parent company of Ureshino Lab, carries out research and development projects to invent and create new products which are clean, healthy, delicious and all made from natural ingredients.
Exceptional rice from WAKAI NOEN farm.
In the land of Kagami, in the city of Ryuo, Shiga prefecture (which praises Lake Biwa), farmers have inherited, from generation to generation, a rich agriculture benefiting from the pure spring water of the mountains. . Our farmer, Yasunori WAKAI, represents the 16th generation (since 1613) of his family to cultivate rice in the purest respect of traditions, on 32 hectares, in Shiga Prefecture.
Since it was founded in 1947, YAMACHU, located in the Saeki valley, Oita prefecture on Kyushu island, south of Japan, has always centred their activities on products from the sea.
For more than a century, Yamamoto Miso has produced quality miso.
YAMASEI is short for YAMASHITA SEIZABURO, the full name of the craftsman when it was founded in 1938, in the canton of Ayauta, Kagawa Prefecture (Shikoku island, south west of Japan).
A former schoolteacher, Yamatoichi President is studying Kuma shochu origins to reproduce its original taste and production, in order to preserve Kuma shochu tradition and know-how. This distillery has reproduced one of the oldest Kuma Shochu: Meijihatouka. Its manufacture was recorded in archives dating back to the Meiji period, which were found and recovered by Yamatoichi.
The distillery made this shochu by reproducing Kabuto still distillation process that continued from the Muromachi (1336-1573) to the Meiji (1868-1912) eras. Yamatoichi also produces shochu variants, such as Onsen Shochu, made from hot springs that gush up on the company's land, and Milk Shochu, made from local fresh milk fermentation and rice, which has won over many fans thanks to its fruity apple aroma and smooth mouthfeel.
Yanai Seimen has been in existence since 1916. Its founder was a member of one of the most famous world renowned Japanese noodle producer "dynasties" from the town of Sukagawa ( Fukushima ) during the Edo period ( 1603-1867 ).
Yebisuya was founded in 1916 in the town of Iizuka, Fukuoka Prefecture.
At the age of 24, company founder Tokushige Ando changed his business model from making Japanese candles to miso! Wax tree leaves seen on the company logo date back to the company's original history.
This brewery is located in the Chikuho basin, surrounded by mountains and the Onga River, which flows through the region's granary.
Few know but sushi is born in Tokyo Prefecture. Tokyo used to be called EDO MAI SUSHI, the birthplace of nigiri sushi.
Formerly active by the hundreds, artisans specialized in sushi rice vinegar have all disappeared, victims of industrialization.
In 1937, nothing predestined Mr. Yokoi to engage in the manufacture of quality vinegars. Indeed, its major activity was focused on timber trading.
Past Master Steamer, he develops his own fermentation methods and starts to produce vinegars of very high quality, vinegars acclaimed today by all the best sushi restaurants in Japan. Indeed, more than 75% of Michelin stars, specialized in sushi throughout Japan, use exclusively its vinegars. The rarest are the subject of a consequent waiting list.
Morino Yoshino Kuzu Honpo, founded in 1615, is still run by the founding family.
Nowadays, soy sauce has become a staple found all over the world. However, most of today's soy sauces simply imitate the original. Few people know that 750 years ago, a small town in Wakayama, Japan, named Yuasa, was the birthplace of soy sauce.
Originally, a monk discovered the liquid produced during miso manufacture could be used as a condiment in its own right. Since this discovery, soy sauce has been perfected and rapidly spread throughout Japan, greatly influencing foods created and tastes of the Japanese.
Original method was long and laborious, but since Japan's industrial revolution, process has been streamlined to increase production and reduce costs. This product increased circulation has, however, greatly affected soy sauce taste, aroma and experience. The town of Yuasa continued to produce soy sauce using traditional techniques, but on a much smaller scale. At its peak, Yuasa had ninety-two factories, but today only four remain. Pride in the condiment and the town where it originated has diminished considerably as large-scale soy sauce production has moved from Yuasa to larger towns and factories.
It was against this backdrop that Yuasa Soy Sauce was born, with the aim of protecting traditional practices associated with soy sauce production. Our artisan believes that real soy sauce is a product that deserves the extra work required to source and incorporate only the highest quality ingredients. Once this step has been taken, Yuasa Soy Sauce can confidently say that they are proud of the condiment they have produced. They hope to share soy sauce true flavors with the world and restore Yuasa's pride in its town, its history and its unique product.
Zuiyo Co. was founded in 1867 in Kawashiri, a town that flourished during Hosokawa reign as a collection and storage center for rice harvests. Zuiyo was the first brewery to switch from akazake, the only alcohol made in Kumamoto at the time, to sake. Kumamoto Prefectural Sake Institute was founded here in 1909 to improve sake brewing techniques in Kumamoto (it was later moved to Shimasaki, Chuo-ku, Kumamoto City in 1922), making Zuiyo a very important player in Kumamoto's sake history.
