Tofu-yo (Okinawan Fermented Tofu)

Japan's oldest distilled spirit, made in Okinawa. Brewed using Thai rice and black koji mold through all-koji fermentation, then pot-distilled. Aged 3+ years, it is called 'kusu' (aged awamori).

A traditional Japanese fermented food made by cultivating natto bacteria (Bacillus subtilis var. natto) on steamed soybeans. Known for its strong stickiness and distinctive smell, eaten daily especially in eastern Japan.

A soy fermented food originating from Indonesia. Tempeh mold (Rhizopus genus) binds soybeans into a firm cake with white mycelium. Gaining attention as a health food in Japan, with domestically produced tempeh using Japanese soybeans.

A type of 'name-miso' (eating miso) made by adding koji to soybeans, rice, and barley, mixed with vegetables like eggplant, shiso, and ginger, then aged. Eaten as a side dish, also known as the origin of soy sauce.

Natto fermented after splitting soybeans. The larger surface area promotes fermentation, producing stronger stickiness than whole-bean natto. A traditional natto of the Tohoku region (especially Akita), also used as an ingredient in miso soup.

Japan's oldest distilled spirit, made in Okinawa. Brewed using Thai rice and black koji mold through all-koji fermentation, then pot-distilled. Aged 3+ years, it is called 'kusu' (aged awamori).

A traditional Japanese fermented food made by cultivating natto bacteria (Bacillus subtilis var. natto) on steamed soybeans. Known for its strong stickiness and distinctive smell, eaten daily especially in eastern Japan.

Soy sauce made primarily from soybeans and salt with little to no wheat. Mainly produced in the Chubu region (Aichi, Mie, Gifu). Rich umami and deep color make it favored for sashimi. Also valued as a gluten-free soy sauce option.