The company Yamami Jozo produces its own tamari soy sauce in Aichi. It begins its soy sauce sales business since 1957, then production in 1960 in Taketoyo-cho. Over the years, the company expanded to Aichi and reorganized in 1988 under the company we know today. Yamami Jozo responds to the requests of chefs and restaurateurs to produce a tamari soy sauce adapted to their needs. It can be less salty, up to half as much as ordinary tamari soy sauces, less viscous, or even clearer. Thus, naturally rich in umami, it can be used as a base for many other sauces, such as yakiniku sauce for example. Yamami Jozo continues to innovate to best satisfy its customers and, in 2003, it even began producing soybean oil thanks to adapted pressing machines.