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YAMAKI is one of the the few Craftsmen left in Japan, who are defiant against the industrialization of Traditional foods which has destroyed most of the over 1,000 year old heritage behind it, only within the last 70 years.
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According to Yamaki Umami can be developed by fermenting soy sauce ad miso to its peak within a certain time frame, similar to a good bottle of wine any sommelier can tell you when its at its peak to drink. The same concept applies to Miso.
Cooking with Authenitic Japanese Ingredients will not only enhance your flavor experience. Being the Sole Importer for the Yachting industry.
