A former head chef at Cho Cho San for numerous years, Max Smith learnt to incorporate local ingredients with Japanese artisanal sauces used for his dishes. Jimoto Foods was created to give the home chef access to a high quality, preservative free range of Japanese sauces that would be normally be used in a restaurant kitchen. 

Due to the lack of preservatives, each batch is made by hand in small quantities to ensure quality. Local ingredients are sourced from Australia's top farmers, whilst the Japanese component comes some of the oldest artisanal producers in Japan.