Brands
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AKAO ALUMINIUM
Established in 1974, AKAO ALUMINUM has developed, during this half-century, in the manufacture of aluminum products for both the private and professional market.
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AMARI KOUSHIN SHOKUHIN
Japanese Curry roux is a mixture allowing the realization of a thick and creamy sauce.
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ARITAYA
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.
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ASANUMA SHOYUTEN
Asanuma Shoyuten, based in Morioka (Iwate), a city surrounded by mountains and the region's famous pure waters, has been famous for the high quality of its soya and miso sauces for over a century.
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ASSOCIATION ESAN
ESAN Association was founded by Hakodate seaweed producers and fishermen and the objective of Mr Saito (in charge of sales).
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BUNGO MEIJYO
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.
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CHIYO NO SONO SHUZOU CO. LTD
Chiyo No Sono, as a sake brewer, was founded in 1896.
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DAISHICHI
Daishichi Sake Brewery was founded in 1752 in the castle town of Nihonmatsu, located in the north eastern part of Japan.
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DOSHO KOMBU
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.
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FUEKI SHOYU
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.
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FUSA NO TSUYU
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.
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GINBAN
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.
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GOMA-YA
The best in sesame That is the GOMA-YA philosophy, a shop specialising in sesame since 1920.
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GREENPOWER NANOHANA
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.
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HAKUICHI
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.
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HAKURO SHUZO
Hakuro Shuzo has been in the sake brewing business from 1751, since the mid Edo era, for over 250 years.
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HAPPY MUKOUJIMAEN
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.
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HAYASHI KOTARO
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.
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HINODE HOLDINGS
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.
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HIROOKA FARM
Hirooka farm in Tottori prefecture is famous for producing Twenty Century pear and many kinds of pears and plum.
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HON MURASAKI
Hon Murasaki, founded in 1890 by Mr NAKATOMI Kametaro, has been specialised in the confection of white soysauce "shiro shoyu" for 3 generations.
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HONDA SHOTEN
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.
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HONDA SHOTEN SAKE
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".
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HORAIYA HONTEN
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.
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IBONOITO
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.
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ITO NOEN
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
Izuri Kombu Kaisan, founded in 1868, has un unrivalled reputation in the port of Sakai (Osaka prefecture), for the quality of its seaweed.
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JOYO SHUZO
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. -
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KAGINUSHI KOGYO
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.
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KAJITA SHOTEN
100% nippon authenticity
Kajita Shoten, a soy sauce specialist in Nakamura, city of Ozu, Ehime Prefecture, was founded in 1874. -
KAKI NO SATO
Kakinosato sells local specialties which made from local ingredients, fresh organic vegetables and wild ayu (wild river fish).
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KAKUIDA FUKUYAMA KUROZU
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...
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KANKYO SHUZO
In 1862, founder Yamada Heizaemon established Kankyo Shuzou to brew mirin in Kanie City, Aichi Prefecture.
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KAPPOU TOSHI
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".
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KARAIMO NOJO
Japan cultivates many varieties of sweet potatoes with white, orange, pink or even purple flesh. Many of these sweet potatoes are incredibly sweet and reveal hints of chestnuts and butternut.
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KASHII
KASHII was established in 1975 as a dealer in Kanbutsu(dried foods) in Kagoshima, southern Japan.
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KATSUYAMA SUPRÊME SAKÉ
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.
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KAWABU JOZO
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.
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KING JYOZO
The King Jyozo sake brewery was founded in 1900 and their first product was rice wine.
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KOBAYASHI SHINISE
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).
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KOBORI SHUZO
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).
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KOKONOE MIRIN
Founded in 1772, Kokonoe Mirin has a history of almost 250 years as a mirin manufacturer. 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.
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KOKONOE SAIKA
KOKONOE SAIKA, founded in 1908, is situated in Iwade, Wakayama prefecture, and specialises in the elaboration of rice vinegar and daily condiments.
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KOMAYA
Fabulous craft home-made sauces
Komaya is known for its range of products made from fresh vegetables harvested in the Shirakawa region, Fukushima Prefecture.
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KOMEYA ROKKA
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).
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KOYAMA SEIMEN
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.
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KUKI SANGYO
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.
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KUMANO KODO
In 1982, a few inhabitants from the mountains of Kumano (inbetween Wakayama pref. and Mie pref.) decided to promote their local products.
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KUMAYA SHOTEN
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".
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LE COMPTOIR DES POIVRES
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...
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MARUYA HATCHO MISO
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.
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MASUDA SHUZO
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.
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MATSUI SHUZO
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.
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MATSUMOTO NORENDO
MATSUMOTO NORENDO is located in Nachikatsuura in Wakayama Prefecture.
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MINAMIGURA
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. -
MITAKE SHOKUHIN
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.
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MITSUTAKE SHUZOJOU
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.
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MOTOSHIGE
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.
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NAGAYAMA SHUZO
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.
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NAKAMOTO
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)...
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NAKAYU SAKE BREWERY
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.
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NANIWA KOMBUCHA HONPO
Naniwa Konbu Honpo is careful of "Wa no Kokoro"(The spirit of Japanese). They are making products with heart so that everyone impressed in a cup of tea, such as their customers who drink Kombu cha (Kobucha, kelp tea), or those who provide kelp tea with hospitality.
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NISHIKAWA SHOTEN
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.
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NISHIMURA SHOTEN
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.
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NITTO JYOZO
Nitto Jyozo has been making white soy sauce in Ekinan, Aichi Prefecture since its founding in 1938.
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NOUCHI SEIMEN
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.
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OKUI KAISEIDO
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.
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OMI SAKE
The Omi sake Brewery, in Shiga prefecture, famous for Oumi beef, created this sake exclusively for meat.
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ROKUCHOSHI SHUZO
Shôchu's Distillery is located in Nishiki Machi, in the center of Kuma Shochu or Shochu Valley, Kumamoto Prefecture, Kyushu Island.
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RYU JIN HEART
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.
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SAKAMOTO KUROZU
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.
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SAKOHONTEN - YAMANOKIBUDO
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
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SASAKI SHUZO
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.
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SETO TEKKO
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.
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SHIMIZUMORI
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.
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SHOTOKU SHUZO
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.
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TAKAHASHI SHOTEN
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.
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TAKANOI SAKE
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. -
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TOBAYA SUTEN
Tobaya Suten, nature & tradition. Tobaya is a small long standing vinegar manufacturer which was established in 1710.
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TOHO SHOKUHIN
Tôhô Shokuhin is located in Komatsu, Ishikawa Prefecture, Hokuriku region, in the centre of the Kaga plain.
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TSUJI HONTEN
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".
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UMEYOSHI KISHU HONJO
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 ).
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URESHINO LAB
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.
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WAKAI NOEN
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. -
YAMACHU
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.
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YAMAKI JOZO
Organic production pioneer in Japan
For more than a century, Yamaki Jozo has been using traditional artisanal production methods to create soy sauce and miso. Their workshops are located in the hills overlooking the city of Saitama in northern Japan. In Japan, only a few producers make shoyu soy sauce only with ingredients grown in Japan and using traditional methods. Japanese soy is high in protein, less fat, sweet after steaming.
Japan has four well-defined seasons: spring, summer (high temperature and humidity), autumn and winter (low temperature). Taking advantage of these characteristic seasons. Particularly low temperatures in winter and high temperatures in the summer (with very high humidity) are ideal conditions for producing quality soy sauce, a pillar of Japanese cuisine, as well as a high quality miso. -
YAMAMOTO MISO
For more than a century, Yamamoto Miso has produced quality miso.
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YAMASEI
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).
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YANAI SEIMEN
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 ).
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YOKOI JYOZO
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. -
YOSHINO HON'KUZU
Morino Yoshino Kuzu Honpo, founded in 1615, is still run by the founding family.
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