Available in 1000ml IBC

Soy sauce production began in 1880. Located in the warm climate of Sosa City, Chiba Prefecture, this soy sauce is carefully brewed over a long period of time, and is well-balanced in all aspects, including taste, aroma, and color.
Soy sauce is made from soybeans, wheat, and salt. The brewing process begins with processing these ingredients. Then, the processed ingredients are sent to the koji room. This is the most important step in soy sauce production, and attention is focused on maintaining optimal humidity and temperature to help the bacteria grow and create soy sauce koji. The resulting soy sauce koji is mixed with salt water to create the moromi mixture, which is then fermented and aged. Soy sauce then goes through the pasteurization process. The heat gives soy sauce its unique luster and fragrant aroma too.
The salt content is then lowered by their brew masters.
Finally, it is filtered and the soy sauce is complete. It is then bottled and shipped.
The producer is fully equipped with modern technology, allowing it to mass-produce soy sauce with consistent quality.

Traditional shoyu can serve to enhance and deepen flavor in any type of cooking.

This versatile condiment can be used with any cuisine at any stage of cooking, be it preparation, during cooking, or at serving, bringing an appetizing aroma, depth of flavor, and color to almost any dish. This is down to shoyu’s unique balance of the five basic tastes: sweet, sour, salty, bitter, and umami. This balance comes from the sauce’s base ingredients and the long process of fermentation and maturation.

In general, when using shoyu to season foods, it should be added only during the last few minutes of cooking. Brief cooking mellows the flavor and enables it to blend with and heighten rather than dominate other flavors in the dish. Adding a little shoyu to simmered dishes, for example, results in great depth of flavor. In longer cooking, shoyu’s complex, delicate taste and slightly alcoholic aroma is lost. When using shoyu to season soups or sauces, add just a little sea salt early in the cooking to deepen and blend the flavors of the ingredients, then add shoyu to taste shortly before serving.

Shoyu is also used to improve dishes when they are lacking in intensity. For example, adding a splash of shoyu even to a ready-made curry, tomato sauce, or soup will take the dish to another level. The aroma of shoyu is made up of several hundred different aromatic components, adding complexity to whatever dish it is used with. This is particularly the case for stir-fried, grilled, and barbequed dishes. The aroma of shoyu is heightened when the sauce is warmed, becoming even more distinctively flavorsome. It is important that shoyu is only added at the very end, to avoid burning off this aroma.

Another property of shoyu is its ability to mask odors from other ingredients. This odor-neutralizing quality is the reason why shoyu is used as a dipping sauce for sashimi.

Shoyu is also great as a flavor enhancer for marinating, pickling, and sautéing.