Recipes using Soy Sauce

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You can feel difference

Natural Brewed Koikuchi Soy Sauce

Authentic Koikuchi Soy Sauce with a mellow aroma and rich, balanced flavor. Made from natural sea salt, domestic wheat, and soybeans, then aged to perfection. Ideal for enhancing sauces like steak, lobster, chili, gumbo, and Jambalaya—adding depth while masking meat and fish odors.

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Exceptionally Rare Vintage

Double Brewed Kanro Soy Sauce

Once known as “Kanro,” this rare western Japanese sauce is aged over 1,000 days using traditional methods. Made with naturally fermented soy sauce instead of salt and water, it represents just 1% of all soy sauce. A single drop transforms simple dishes—like bacon and eggs—into rich, umami-packed delights.

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Innovative Sauce for Your Creative Recipes

Smoked Soy Sauce

Creating a smoky flavor without additives is no easy feat—but by slowly smoking naturally brewed soy sauce for 8–9 hours, a rich, savory aroma is achieved. Carefully blended woods enhance the depth and smoothness of the flavor. Perfect with olive oil, ajillo, roast beef, cheese, pasta, steak, or as a carpaccio dressing.

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Rooted in Tradition, Crafted by a Small Brewery

The Producer's Passion

The process to produce "koji" (a substance to promote fermentation) takes aprroximately two whole days to grow the "koji" within the steamed rice, and it is the most important process to determine the flavor and aroma of soy sauce. Our talented craftmen select the best koji to infuse in our soy sauce, resulting in rich, deep, umami flavors.

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Manufacturing scene of soy sauce making

The soy sauce koji is made by adding koji mold to steamed soybeans and roasted, finely crushed wheat. This is the key to making delicious soy sauce.

The completed soy sauce koji is transferred to a tank and mixed with salt water to create Moromi. Stir occasionally to incorporate air while maturing.