Japan Traditional Foods

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"Fermentation" and "brewing" are traditional technologies of Japan which we are proud to present to the rest of the world. Manufacturers who have carefully protected these masterful crafts have come together, bonded by their strong fondness for "Konnichiwa cooking saké" – pure rice cooking wine rich in natural amino acids, which maximizes the natural goodness in the food's flavor. These manufacturers are dedicated to communicating Japan's traditional food culture safely, without any use of chemical additives, to the children of the next generation and to other countries around the world. We are introducing their products for the first time at the Japan Food Fair. (Dec.8-11, 2005 in Bangkok, Thailand by JETRO) Our exhibition comprises a variety of seasonings as well as other fine products that will enrich your dinner table. We represent the manufacturers from all parts of Japan who are committed to the "real thing."

Oki Daikichi & Co.

Founded in Yabuki (Fukushima Prefecture) in 1865 towards the end of the Edo Period. Although the town was burned to the ground 3 years later during the Boshin War, which spearheaded the Meiji Restoration, Daikichi Oki (founder) managed to protect his sake cellar, and he invigorated the battered spirits of the war-weary samurais by offering them his sake. His name, which is also the company name, has been passed down through the generations of succeeding owners. The fourth-generation owner says, "We made pure rice sake called Shizen-go using only the finest of rices. Since the Meiji Period, we have kept remodeling the building and have upheld our tradition." 35 years ago, he pioneered the use of organic rice in sake production, which is now adopted by many other breweries. With the underground spring water of Nasu that the founder loved, carefully selected rice, the master brewer's outstanding technique and instincts, brewery Oki Daikichi & Co. has been passed on from one generation to the next with love and care.

Enchu Shokuhin Co., Ltd.

Founded in 1912 in Fukagawa Sumiyoshicho. The fishing industry used to flourish in Tokyo Bay from which popular Edo-mae (Tokyo style) fish and seaweed were caught and picked. Due to the lack of successors and environmental changes, currently its only Edo-mae product is fresh seaweed boiled down in sweetened soy sauce, but the flavorful product cooked in the traditional pot-over-fire method boasts the finest quality using only the best ingredients and seasonings.

Hara Kotobukien Co., Ltd.

A tea house was founded by Meiji Hara in 1911 in Imaichi, Izumo City of Shimane Prefecture. Since then, it has evolved into a manufacturer and retailer of Japanese tea. Since 1953, it is the producer of the only tea offered to the Izumo Taisha Shrine during its annual Grand Festival in May. In recent years, it has adopted the "freeze maturation" technique and is dedicated to the development of fresh high-quality products.

Igeta Shouyu Co., Ltd.

Founded in 1912 in Izumo. Its quality products use only the finest ingredients and Hamayama Spring Water of Izumo, which is one of the 100 best waters in Japan. They also use other ingredients found only in Izumo, and its flavorful soy sauces are made with the traditional fermentation process by craftsmen who embrace the traditional Japanese spirit. To advocate a "spiritually enriching food culture" in the coming generations, the manufacturers are participating in the Izumo Yubikiri Genman ("promise") project.

Yaguchi Natto Co., Ltd. (Now Yaguchi Foods Co., Ltd.)

Founded in 1954 in Urawa (currently Saitama). Natto (fermented soy beans) became a popular household dish during the Edo Period when it became a commercial product by hikiuri merchants who sold their products door to door. In recent years, this traditional Japanese food product has captured a lot of attention due to the health benefits of nattokinase, which is said to prevent blood clotting. Currently, the mainstream brands are mass produced by machines, but the "Ganko Oyaji (stubborn old man)" brand, as the name suggests, is stubbornly committed to the "handmade flavor" and the hikiuri sales method that allows the manufacturer to come in direct contact with the customers.