YAMAKI JOZO
Yamaki Jozo is one of Japan’s most respected fermentation houses and the largest one using whole Japanese organic soy beans. It was founded in 1902 and is still run by the family. Preserving Japanese food culture and the environment is at the heart of everything they do. Fermentation is done according to the season and by traditional methods. Amazingly, more than 80% of soy sauce produced in Japan is made with imported defatted soybean grits, and of the 20% that uses whole soybeans, less than 2% uses Japanese soy beans. This is just one of the reasons Yamaki Jozo is so respected in Japan.
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