Sake, soy sauce, vinegar, mirin, kamaboko, and tea.“HANDRED” is a group formed by six craftsmen of these traditional Japanese foods.
The name “HANDRED” is derived from the fact that these foods are:
Made by the HANDS of skilled craftsmen To preserve Japanese taste and tradition that is vanishing (RED)
With the intent to pass them down to future generations of the next HUNDRED years.
Delicate handmade taste which cannot be achieved through mass production and handed down for generations since as early as Edo period; High skills, depth and potential that permeates Japanese food culture; These are the things we strive to increase awareness of and spread to the world and to the future through various activities.
Miyasaka Brewing Company has produced Masumi brand sake in Nagano Prefecture for over 350 years. Masumi takes its name from the Mirror of Masumi, or Mirror of Truth, which is a treasure of the Suwa Great Shrine. Perfection is the aim for every step, from rice selection and brewing technique to final delivery to the customer. Through the harmony of man and nature, excellent sake is created in Suwa.
Established in 1688, the manufacturing process for “Mitsuboshi Soy Sauce” and “Kinzanji Miso” has been inherited for over 300 years since the days Horikawaya Nomura served as a shipping agent (“Kaisen-Donya”) for the Kishu Tokugawa clan. Watching the manufacturing process will transport you back in time as it is done entirely by hand following traditional methods and wood fired heating inside a warehouse from the Edo period. The warmth of handmade tradition is passed down through generations and continues to this day.
Since 1893, Iio Jozo has been the only vinegar maker in Japan that handles the entire production process of their product which starts from actually growing rice in terraced rice paddies. For over 50 years since its establishment in Miyazu, Kyoto, Iio Jozo has been producing vinegar using pesticide-free rice. From “Pikurusu” (pickle vinegar) for food preservation, to “Temapa” (homemade sushi party) lessons to increase Japanese hospitality, Iio Jozo continues to propose vinegar use that meets today’s social needs.
Founded in the latter Edo period in Kawabe town, Gifu prefecture, the “Fukuraijun authentic three-year-matured mirin (rice wine)” has continued to follow the traditional process of manufacture since the Edo period. Made purely from gluttonous rice, malted rice, and homemade rice shochu (distilled spirit), and through completely handmade process called “Te-koji”, this extremely pure mirin is not only highly appreciated as a condiment but also as an aperitif or dessert wine.
Established in Odawara-city in 1865, Suzuhiro produces kamaboko (fish cake), which has a history of 900 years, by using organic ingredients such as top-quality fish, traditional seasonings, and fresh well-water drawn from the foot of Hakone national park. Nationally certified kamaboko meisters at Suzuhiro combine both 150 years of craftsmanship and most advanced technology in order to bring fine taste and texture of kamaboko to this day. In addition, Suzuhiro actively engages environmental programs with local communities to preserve the forest, rivers, and ocean for maintaining natural habitat not only for sea life, but for all life on our planet.
Founded in 1863, Maruhachi Seichajo is a Japanese tea shop holding the trade name derived from the first Maruya Hachizaemon and has produced tea since the days the Maeda clan of Kaga domain promoted Kaga tea. In 1983, the “hojicha of tea stems” was presented to the Showa Emperor as “Kenjo Kaga Boucha (kenjo=imperial gift)” which consolidates the craftsmanship of Maruhachi to make excellent tea made through a unique method of lightly roasting high quality first flush tea stems.