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Fermentation plays a critical role in Japanese foods and cuisine, which is why Mitoku offers such an extensive range of exceptional tasting seasonings and ingredients produced through traditional fermentation.
The range includes long-fermented Mikawa mirin and brown rice vinegar, both of which are renowned for their taste and quality in Japan and beyond.
Mitoku has developed close trading partnerships with the artisan producers of such traditional Japanese seasonings as these. Each product in the range is produced with care and expertise by these skilled craftsmen, who still follow original recipes and use quality ingredients. Their hard work and commitment to tradition is rewarded with seasonings that are rich in flavor, with deep and balanced complexity, and are quite unlike the bland, flat character of mass-produced seasonings.