140 places
Recommended order reflects each shop's listing plan and how complete its information is.
Okazaki-shi / Aichi
Hatcho miso aged in wooden vats since 1337
Matsumoto-shi / Nagano
Three-year barrel-aged miso, brewed in Matsumoto since 1868
Kanazawa-shi / Ishikawa
Kaga-fu wheat gluten specialists since 1865
Jiro-ame malt syrup made from rice and barley since 1830
Chuo-ku / Tokyo
Katsuobushi and dashi specialists in Nihonbashi since 1699
Odawara-shi / Kanagawa
Odawara's famed kamaboko fish cakes, crafted since 1865
Murakami-shi / Niigata
A historic Murakami machiya draped with a thousand salted salmon, since 1626
Katori-shi / Chiba
Sawara tsukudani from a soy sauce house founded in 1800
Utsunomiya-shi / Tochigi
Four centuries of miso brewing in Utsunomiya since 1625
Hanamaki-shi / Iwate
Cedar-barrel miso and soy sauce brewed in Hanamaki since 1906
Otaru-shi / Hokkaido
Otaru kamaboko fish cakes, handcrafted since 1905
Sendai-shi Aoba-ku / Miyagi
Authentic Sendai miso, crafted and sold since 1854
Semboku-shi / Akita
Naturally brewed miso and soy sauce in samurai-town Kakunodate since 1853
Aizuwakamatsu-shi / Fukushima
Aizu miso dengaku grilled over the hearth since 1834
Higashikagawa-shi / Kagawa
Traditional wasanbon sugar from Sanuki, made since 1804
Izumo-shi / Shimane
Hand-poured ginger sugar candy from Izumo since 1715
Traditional Hatcho miso brewed in Okazaki since 1645
Nagano-shi / Nagano
Shichimi spice blends by Zenkoji Temple since 1736
Tsuruga-shi / Fukui
Purveyors of aged kombu from the port of Tsuruga since 1871
Aomori-shi / Aomori
Tsugaru's traditional malt candy, made since 1858
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