ちば醤油 Products from Chiba Shoyu
Established in 1854 in the old trading town of Katori in Chiba Prefecture by the Iida family. Chiba prefecture is the home of Koikuchi (dark) soy sauce and the biggest soy sauce producing area in Japan. It has supported Tokyo's soba, sushi and Japanese food culture since the Edo period. The brewery has been valuing traditional methods with carefully selected ingredients for their premium soy sauce, while in parallel producing standard soy sauces. They also make custom-made sauces for famous yakitori and ramen restaurants. Their soy sauces support the Japanese food culture in many ways.
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Chiba Shoyu Soy Sauce Shimousa
The „Shimousa“ soy sauce is brewed from Japanese ingedients only without additives. It is brewed in a traditional way in cedar wood and matured for 1 year.