10 introductory videos
Shokunin Shoyu No.
First, there's the classic dark soy sauce. A well-made, all-purpose type.
Naturally brewed using wooden barrels and domestically grown soybeans and wheat, it is well-matured so it doesn't have a strong salty taste.
It's delicious whether you pour it on yourself or use it in cooking.
Naturally brewed in wooden barrels using domestically grown soybeans and wheat. A mellow flavor that has been carefully aged for two years. Can be used as a dipping sauce or in cooking.
A familiar presence in western Japan, this light soy sauce can also be used as a drizzle.
A traditional light soy sauce made from domestically produced soybeans and wheat. A light soy sauce that can be used instead of salt or lemon to bring out the flavor of the ingredients themselves.
A rich, long-aged product that is delicious enough to eat as is.
The aromatic fragrance and deep richness of long-term aging. It goes well with tuna sashimi and meat in wasabi soy sauce. It is rich yet has a beautiful aroma.
If you pour it over vanilla ice cream, it gives off a camel flavor.
The ingredients are just soybeans, wheat, and salt, but when poured over vanilla ice cream, it takes on a mitarashi flavor, which is surprising.
Kyushu's sweet soy sauce. Those who try it for the first time may be surprised by its sweetness.
This is a particularly sweet soy sauce among sweet soy sauces. It goes well with white fish sashimi, rice with raw egg, grilled rice balls, etc. Also recommended with bonito flakes.
When it comes to making the most of the ingredients, no one can match them.
The main ingredient is wheat, giving it a clear amber color. It goes beautifully in rolled omelets, clear soups, and seasoned rice without the color of soy sauce.
It's extremely rich. Tamari soy sauce has many passionate fans.
The ingredients are very simple, just soybeans and salt. 100% Aichi soybeans are aged in wooden barrels for three years. You can enjoy the richness and full-bodied flavor.
Super rich, sweet and stylish dashi soy sauce
It is based on rich and flavorful soy sauce, with the added flavor and sweetness of shiitake mushrooms. It can be used as is, or diluted to make a soup stew. It can also be used with avocado.
This soy sauce is made with kelp and is a special dashi soy sauce for rice with raw egg on top.
It is based on dark soy sauce, with the mellow umami flavor of kelp stock and the gentle sweetness of oligosaccharides.
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Free shipping for orders over 6,000 yen
Hokkaido 1,200 yen
Tohoku 900 yen Aomori, Iwate, Akita, Miyagi, Yamagata, Fukushima
Kanto and Chubu 800 yen <br/>Ibaraki, Tochigi, Gunma, Saitama, Chiba, Tokyo, Kanagawa, Niigata, Toyama, Ishikawa, Fukui, Yamanashi, Nagano, Gifu, Shizuoka, Aichi, Mie
Kinki and Chugoku 900 yen <br/>Shiga, Kyoto, Osaka, Hyogo, Nara, Wakayama, Tottori, Shimane, Okayama, Hiroshima, Yamaguchi
Shikoku and Kyushu 1,100 yen Tokushima, Kagawa, Ehime, Kochi, Fukuoka, Saga, Nagasaki, Kumamoto, Oita, Miyazaki, Kagoshima
Okinawa 1,500 yen *Shipping to Okinawa Prefecture only: 500 yen for orders over 6,000 yen
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