Our soy sauce derives its natural sweetness from the ingredients, further enhanced through additive-free maturation. It delicately accentuates the ingredients’ natural flavors, making it an ideal choice for sashimi with white fish. Its versatility shines through in boiling, grilling, and steaming preparations, adding a delightful aroma to various dishes.
Located in Shodoshima, a region blessed with an ideal climate and environment for soy sauce production, Marujima Shoyu has dedicated itself to preserving authentic taste and handcrafted flavor. Our soy sauce is meticulously crafted using whole soybeans and wheat, resulting in a rich and flavorful product that undergoes a slow maturation process on the warm and fertile soil of Shodoshima.
8. Uminosei Soy Sauce Umi no Sei – 1L, Made in Japan, Organic
We use organically grown whole soybeans (non-genetically modified) sourced from contracted domestic farmers, domestically produced organic wheat, pristine water from the Chichibu mountain range, and 100% Izu Oshima traditional sea salt “Umi no Sei” in our production process.
Organic soybeans (domestically produced), organic wheat (domestically produced), and sea salt (Umi no Sei: sourced from Izu Oshima)
7. Fundokin Natural Unpasteurized Soy Sauce made from Whole Soybeans (No Food Additives) 720ml
Crafted from domestically grown whole soybeans, domestic wheat, and sun-dried salt, this soy sauce is meticulously produced using a non-filtering method, devoid of additives. It boasts a clear and mild taste, characteristic of unpasteurized soy sauce, with a rich and direct aroma derived solely from natural ingredients. Its original vibrant red color results from the absence of heating during production. It imparts a delightful umami flavor, whether utilized as a dipping sauce or poured over dishes. When incorporated into cooking, it adds a profound and savory taste to your culinary creations.
It has a rich aroma derived from fermentation and a vibrant red color not achieved through pasteurization.
Introducing our naturally brewed soy sauce, crafted using 100% domestically sourced whole soybeans, domestically sourced wheat, and mineral-rich domestic flat kettle salt. Carefully fermented and aged over time, it harnesses the benefits of seasonal temperature variations through traditional production techniques. It is free from chemical seasonings and synthetic preservatives. We invite you to experience the delightful flavors of this soy sauce, which enhances the natural goodness of fresh vegetables, fish, and meat in your culinary creations.
This soy sauce sets itself apart from regular varieties as it undergoes no “heat treatment” (heating process), resulting in a freshly squeezed product. As a result, it displays a vibrant color exclusive to its fresh state, accompanied by a smooth umami flavor and a mild aroma that accentuates the natural qualities of the ingredients.
Its robust umami profile makes it perfect for dipping and pouring, adding a distinctive aroma when cooking, especially for stir-fries and simmered dishes.
The container has a “soft-sealed double structure” that shields the soy sauce from contact with air. Once opened, it can be stored at room temperature for up to 90 days, maintaining its freshness.
The bottle is designed with a “push-out mechanism” that dispenses soy sauce when pressed and stops upon release, enabling precise control over the desired amount. Additionally, its shape ensures effortless pouring, even with just one hand.
Defatted Soybeans (Soybeans (less than 5% from the United States or Canada) (non-genetically modified)), Wheat, Salt, Alcohol.
Introducing our naturally brewed soy sauce, meticulously crafted following the traditional production method.
Made with domestically sourced ingredients, it upholds the highest quality standards.
Through the incorporation of 20% more soybeans compared to regular production, it boasts an exceptionally heightened umami flavor.
Brewed with yeast passed down since the Edo period, it exudes a captivating aroma and offers a well-rounded taste with a velvety and gentle touch.
Ideal for simmered dishes and as a versatile sauce or topping, it guarantees delectable results in every application.
Naturally brewed, with a 20% increase in soybean quantity, made from domestically sourced ingredients.
It introduces Fundokin Golden Purple Sweet Soy Sauce, a 720ml bottle crafted by a renowned soy sauce, miso, condiments, and dressing manufacturer from Oita Prefecture, Kyushu. Brewed amidst the bountiful natural surroundings of Oita Prefecture, it offers a harmonious fusion of color, flavor, and aroma. This premium-grade Koikuchi soy sauce features a delightful sweetness, perfect for enhancing the flavors of simmered dishes and stir-fries and as a dipping or pouring sauce. Its natural sweetness also reduces the use of added sugar or mirin.
Deep richness is achieved through a balance of sweetness and umami.
Introducing our delectable dashi soy sauce, crafted by skillfully blending handpicked bonito flakes, mackerel flakes, and kombu dashi from diverse regions across Japan with our authentic brewed soy sauce. This exquisite creation can be savored alongside chilled tofu or utilized as a dip for boiled vegetables. Diluting it adds a luscious umami flavor to simmered dishes and noodle broths, making it a versatile addition to your culinary endeavors. So don’t miss out on this essential item for your dining table and kitchen—make the most of its remarkable flavors.
Delicious and convenient all-purpose soy sauce with dashi flavor
1. Fundokin Yoshino Cedar Barrel Naturally Brewed Soy Sauce 500ml
Yoshino Cedar Barrel Naturally Brewed Soy Sauce is crafted using meticulously chosen domestically grown whole soybeans, domestic wheat, and sun-dried salt. It is then fermented and aged for over one year in wooden barrels made from Yoshino cedar. This results in a naturally brewed soy sauce with a delightful aroma, a clear reddish-brown color, and a well-balanced umami flavor that doesn’t overpower with saltiness. It pairs wonderfully with tofu hot pot, chilled tofu, pickles, grilled eggplant, and sashimi.
Aged for over one year, it naturally brewed