Foods that are safe and secure for a lifetime

Morita Soy Sauce is often purchased by name, not only by repeat customers but also by new customers. Customers often say, "After using this soy sauce, I can't use any other soy sauce," or "I can use this soy sauce with confidence," and I feel that in addition to the deliciousness, many people also say, "I can use this soy sauce with confidence."

President Ikufumi Morita says, "I only use ingredients that I can see with my own eyes." "If it's domestically grown whole soybeans, I know where they were produced. I don't know what's in the extract, but if I boil the bonito flakes and kelp myself, it's fine." Morita's words and smile make me feel reassured and convinced: "Because it's something that people will eat, I keep in mind that I want to make something that I'm absolutely satisfied with."

Ponzu sauce made for my son

Simply put, it is a "drinkable ponzu sauce." It is made with domestically produced whole soybean soy sauce, dashi made in-house with boiled bonito flakes and kelp, and three kinds of fruit juice (daidai, sudachi, and yuzu). It has a good aroma, a low salt content of 5%, and a very mellow taste that is easy for children to eat.

When he was developing ponzu sauce more than 10 years ago, he was shocked to find out that "bonito extract" contained many things other than bonito when he looked into the details of the ingredients. "At that time, my son tried to drink the soup stock, but I stopped him and said, 'Wait a minute!'" says Morita. At that moment, he was shocked, so he threw away all his recipes and started looking for ingredients again, and as a result, he started ordering the ingredients for soup stock and boiling it in-house.

For classic hot pot and tofu dishes

Ponzu sauce is essential for hot pots and tofu, but some people may feel that the flavor of some ponzu sauce is diluted when it is combined with hot pot soup. Our handmade ponzu sauce is made with squeezed juice from daidai, sudachi, and yuzu, and is made by boiling bonito flakes and kelp in-house for three days using spring water from Okuizumo, so it has an excellent balance of the rich flavor of the soup stock and the juice. It's so delicious that you'll drink up the soup at the end, and once you try it, you won't be able to cheat on it.

Also great for sashimi

Some people prefer ponzu sauce instead of soy sauce for sashimi. Our homemade ponzu sauce is not only full of fruit juice and mellow, but also has a delicious soy sauce base, so you can feel the umami. It goes great with classic seared bonito and white fish, as well as with side dishes, so please give it a try.