5 ways to enjoy Kyushu

Kyushu is known for its sweet soy sauce, but there is a young soy sauce maker in Itoshima City, Fukuoka Prefecture, who makes traditional soy sauce from before sweet soy sauce became available on the market. This set of five bottles includes sweet soy sauce from Miyazaki Prefecture, unsweetened dark, light, and re-brewed soy sauces, and dashi soy sauce from Kumamoto Prefecture, which is perfect for eating with raw egg on rice, and all of them are made by producers in Kyushu.

Shokunin Shoyu No.

Miyazaki Prefecture's unique sweet soy sauce from Kyushu

Those who try it for the first time may be surprised by its sweetness. It is relatively sweet even among Kyushu varieties, but it is not thick, but rather light. It goes well with meat-wrapped rice balls and simmered fish. It can also be served with wasabi and ginger as condiments.

Kyushu's slightly sweet soy sauce and kelp stock

It features the mellow flavor of kelp stock and the gentle sweetness of oligosaccharides. With the hope that children will eat a full-bodied breakfast, the goal was to make them "want to eat a second bowl of rice!"

A great choice for both cooking and garnishing

Fresh moromi fermented over the summer is blended with homemade amazake and then pressed after ripening. The soybeans, wheat, and rice are from Itoshima City, Fukuoka Prefecture, and the salt is Shima Mars from Okinawa. Once opened, try diluting it with hot water.

A drop of the young craftsman's effort

"I want to make soy sauce from scratch with my own hands," is what I have always wanted, and now my dream has finally come true. All the ingredients, soybeans, wheat, and salt, are produced in Itoshima City, Fukuoka Prefecture. The taste is highly praised by fellow soy sauce makers.

A young brewer takes on the challenge of re-brewing with all his might

This rich soy sauce has been around for five summers since it was first prepared. The soybeans and wheat are from Itoshima City, Fukuoka Prefecture. The year of preparation and all the ingredients are listed. Adding a small amount to finish off a dish will add a sophisticated depth of flavor.