Yuasa is a small port town on the Kii Strait in Wakayama Prefecture, widely recognized as the birthplace of Japanese soy sauce. Yuasa Soy Sauce has been brewing in that same town ever since, carrying forward eight hundred years of fermentation history.

Shobunsu was founded in 1711 in Okawa, Fukuoka Prefecture, a region known for the clean water of the Chikugo River and its high-quality rice. The business started as a sake brewery and, by the fourth generation, had shifted to vinegar production.

Japan's coastal waters contain more than 1,500 species of seaweed, yet only a small fraction are commonly eaten. Sea Vegetable was founded to explore what the rest might offer.

Ippodo Tea has stood on Teramachi Street in Kyoto since 1717, dedicated to Japanese tea and nothing else.

Kuriya was founded in 1882 in Kagawa Prefecture, and it has spent the last 140 years doing one thing: finding and selling exceptional Japanese rice.

There is a Japanese condiment company with a simple but ambitious goal: to create a flavor found nowhere else in the world.

In Komoro, Nagano—once a castle town at the foot of Mount Asama—stands a lineage of brewing that has endured for over 350 years.