/ 2025 / Advertising / Food & Beverage

• Prize
  Honorable Mention
• Photographer
  Takuya Unuma, Japan
• Date of Photograph
  2024/1/10

Traditional Japanese Fermented Seasonings

Ji-tamari (a local style of soy sauce) and Ji-miso(a local style of miso) are regionally unique fermented seasonings that have been passed down for generations in Gujo, Japan.

Even today, they are still made almost entirely by hand, with little to no mechanization—faithfully preserving traditional craftsmanship.

Through slow and careful fermentation, they develop a rich umami flavor and a deep, complex aroma.
These seasonings are exceptionally rare and distinctive examples of Japan’s enduring fermentation culture.