Top Sellers
Top Sellers
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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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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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, which has been active since 1916 in Toyama, is one of the most renowned specialists in Kombu selection, grading and marketing.
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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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GOMA-YA
The best in sesame That is the GOMA-YA philosophy, a shop specialising in sesame since 1920.
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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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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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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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KANKYO SHUZO
The house KANKYO SHUZO has been established in 1862 by Mr Heizaemon YAMADA, in the town of Kanie in Aichi prefecture. During World War II.
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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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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 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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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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MARUSHO
The Marusho Rice vinegar Manufacture, in the heart of the Wakayama Prefecture, is specialized in rice vinegar production and derived condiments. Here, the methods of production, the fermentation processes are unchanged since 1879, date of company establising.
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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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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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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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OMI SAKE
The Omi sake Brewery, in Shiga prefecture, famous for Oumi beef, created this sake exclusively for meat.
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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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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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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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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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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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