Shoyu Production

Collective term for traditional Japanese food culture. Characterized by reflecting seasonal changes in ingredients and harmony with nature. Based on one soup, three sides centered on rice. Registered as UNESCO Intangible Cultural Heritage in 2013. Highly valued globally as culture expressing Japanese philosophy and aesthetics through food.

A traditional Japanese seasoning made by fermenting soybeans with koji and salt. There are many varieties depending on region and ingredients, including red miso, white miso, and blended miso. Indispensable to Japanese meals as miso soup, it has recently attracted global attention as a health food.

A traditional Japanese seasoning made by fermenting soybeans with koji and salt. Regional varieties include white miso, red miso, and blended miso, forming the flavor foundation of Japanese cuisine, especially miso soup. In recent years, global demand has grown as it is recognized as a health food.

A fundamental seasoning in Japanese cuisine. Made from soybeans and salt using traditional fermentation techniques, it has distinctive production regions including Noda and Choshi in Chiba and Tatsuno in Hyogo. Characterized by simple flavor and deep umami, it is essential to Japanese cuisine. It was exported internationally as early as the 17th century.

Culture representing diverse miso production methods and regional characteristics of Japan's most fundamental seasoning. Made from salted and fermented soybeans, with regional varieties including white, red, and Hatcho miso. Essential to Japanese home cooking and recognized as health food representing culinary diversity.

Fundamental Japanese seasoning made from fermented salted soybeans. Diverse regional varieties including red, white, and blended miso have existed for over 1,000 years, supporting food culture foundations through miso soup, dressed dishes, and pickles. Quintessential fermented food.

A uniquely Japanese preserved food made by smoking, drying, and fermenting bonito, often called the hardest food in the world. Shaved into flakes for dashi stock, it serves as a pillar of umami in Japanese cuisine. Its rich inosinic acid creates a synergistic flavor depth when combined with the glutamic acid from kombu.