Founded in 1930, the company manufactures miso, soy sauce, pickled foods, and shottsuru sandfish sauce. The Moroi Jozo shottsuru, a traditional regional specialty of Akita Prefecture’s Oga Peninsula, is entirely prepared with local salt and local Akita fish - hatahata. 

The company ferments their product for a minimum of 3-10 years to create their premium grade shottsuru sandfish sauce.