Yamagen Jozo was founded almost 3 centuries ago in 1772 in Toyama Prefecture, in Takaoka, more precisely in the Yokota district. The company's activity began with the koji production, an ingredient used in the many fermented products that make up Japanese cuisine and whose consumption has greatly increased in the West in recent years. Fermented foods are considered the secret to the longevity of the Japanese people and koji, which is used for fermentation, requires special climatic conditions that are met in Toyama Prefecture. Thanks to the melting snow, the region is abundant in groundwater and the humidity remains stable throughout the year, making it a region that produces very high quality rice. In addition, with over 240 years of operation, Yamagen is proud of its ancestral know-how which is passed down from generation to generation. Today, the company offers a wide variety of products from fermentation using koji like shiitake soy sauce to spread its benefits around the world and keep this Japanese culinary tradition alive.