醤油[Soy sauce]
醤油[Soy sauce]

[Soy sauce] SHOYU

There are 19 companies that make soy sauce on the neighboring island, Shodoshima. Soy sauce is made by mixing soybeans and wheat with jiuqu, adding salt and water, aging, and squeezing. It is a fermented food and is indispensable for Japanese cuisine as a seasoning rich in amino acids. The history of soy sauce making goes back to the end of the 15th century (mid-Edo era). If you ever go to Shodoshima, we recommend visiting the soy sauce factory for a tour.

Supplier→ Syokin soy sauce 正金醤油