52. Handmade soy sauce, two-stage brewing, aged for three years, 100ml

Delicious soy sauce that can be enjoyed in any household

If you were asked who the soy sauce maker is who loves making soy sauce the most, you would have to mention the Okamoto family. Yoshihiro Okamoto, his wife, Yasushi, and Tetsuya are so passionate about soy sauce that they can't stop talking about it. This family is truly warm and you can feel their love for making soy sauce.

When President Yoshihiro had just taken over the brewery, he was delivering soy sauce when he smelled the aroma of cooking and knew, "That's the aroma of our soy sauce!" In this household it was simmered dishes, in that household it was boiled fish. "There are as many flavors as there are households. That's why we want soy sauce that anyone can enjoy." It's a flavor that supports home cooking on the island. Okamoto's soy sauce subtly enhances the flavor of food, and it feels like he's brimming with love for soy sauce.

Recommended as an introduction to re-brewed soy sauce

All ingredients, including soybeans, wheat, and salt, are domestically produced. This soy sauce is aged for three years, with koji added once more to dark soy sauce that has been aged for two years and then aged for another year. It is rich, soft, and has no peculiar taste, making it a great introductory soy sauce.

"The key to brewing is letting it sit," says Okamoto. Once the soybeans are purchased, they are left in the brewery for a year, and when they are brought into the brewing room, they are left to sit overnight. This allows the koji mold to start working on its own, eliminating the need for extra human intervention. This soy sauce brewing method brings out the power inherent in the raw materials and microorganisms themselves.

For tonkatsu and fries

If you're someone who thinks, "Of course, tonkatsu goes with sauce!", then you should definitely try our handmade soy sauce, which has been brewed twice and aged for three years. Compared to sauce, it's lighter, so the umami of the soy sauce that permeates the batter is gentle, and you can still taste the flavor of the meat. It also pairs well with the accompanying cabbage. Once you try it, you might become addicted to the charms of re-brewed soy sauce.

Refreshing Japanese-style fried udon

While a rich, delicious sauce-flavored yakisoba is great, if you're in the mood for something lighter, try soy sauce-flavored yakisoba. Saishikomi is richer than koikuchi, giving it a nice color and a refreshing taste while still retaining the umami flavor. The handmade soy sauce, two-stage brewing, and three-year aging process creates a soft flavor that brings out the flavor of the ingredients, allowing you to enjoy the sweetness of vegetables like cabbage and carrots.

Overcome your dislike of vegetables with re-seasoned green peppers

Mugen ○○ is all the rage! Mugen ○○ is great for keeping on hand and is also recommended for kids who don't like vegetables.

It's easy to make; just stir-fry green peppers in sesame oil, add bonito flakes, roasted white sesame seeds, and soy sauce, and mix. Made with a mild, homemade soy sauce, it's two-stage fermentation process and aged for three years, resulting in a rich yet gentle flavor. The flavors of the bonito flakes and white sesame blend well with the soy sauce, reducing the bitterness of the green peppers. Adding sugar makes it easier for children to eat, and sprinkling shichimi peppers on top is also recommended as a snack.