21. Sashimi soy sauce 100ml

The only brewery in Chiba Prefecture that still uses traditional natural fermentation methods

Miya Soy Sauce was founded 190 years ago in the fifth year of the Tenpo era at the end of the Edo period. In the Boso region of Chiba Prefecture, which is blessed with a warm climate and high-quality water, the company produces soy sauce using natural fermentation without artificial temperature control and without any additives.

Chiba Prefecture is the largest soy sauce producer in Japan, with three of the top five soy sauce companies, Kikkoman, Yamasa, and Higeta. In 1933, there were more than 400 soy sauce makers in Chiba Prefecture, but today there are just over 10 soy sauce brewers that make their own soy sauce, meaning that only 3% of the breweries remain in the 80 years since.

Delicious food with a focus on quality

Miya Soy Sauce has continued to exist because it has been chosen by Tokyo's quality-conscious people both before and after the war. "I want people to feel that it is delicious, without any reason. I don't want people to buy additive-free or naturally brewed soy sauce because it 'seems safe,' but because it is delicious and I can't have anything else," says President Keiichiro Miya with confidence.

In addition, they take great care to maintain a hygienic "display area" so that customers can view the exhibits at any time.

Rich, super special soy sauce

"Sashimi soy sauce" is a specially selected dark soy sauce made to enhance the flavor of sashimi and sushi, and is a very rich soy sauce. The key to this flavor is soybeans.

Miya Shoyu uses whole soybeans (maru soybeans) and defatted soybeans that have had the oil removed in advance. This "Sashimi Soy Sauce" uses a blend of both whole soybeans and defatted soybeans, aiming to "take the best of both worlds."

When made with whole soybeans, the oil turns into glycerin during the long aging process and dissolves into the soy sauce, giving it a mellow flavor and deep richness.
On the other hand, it is said that if defatted soybeans are used, more protein is broken down, resulting in a more flavorful soy sauce.

Sashimi: Red and white meat

As the name suggests, it was made to be eaten with sashimi and sushi. It is not too rich, and goes well with both red and white meat. It also goes well with meat dishes such as steak and pork cutlet.

Delicious Nameko Oroshi

There are many things you can put on grated nameko mushrooms, such as dashi soy sauce, ponzu sauce, sweet vinegar soy sauce, noodle soup, etc., but personally I like to put a strong, fragrant soy sauce on them! "Sashimi soy sauce" is soy sauce for sashimi as the name suggests, but it is a dark soy sauce so it can be used in a variety of ways. It also goes well with fresh grated daikon radish.