Seasonings from Chugoku & Shikoku

Kagawa / ShodoshimaSoy sauceNo additivesKioke-brewedLong-aged

Yamaroku Tsurubishio Shoyu (ヤマロク醤油 鶴醤)

「Twice the ingredients, 4 years of time. Depth grown in a wooden barrel.」

¥2,386 / 500ml

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Shimane / OkuizumoSoy sauceNo additivesNaturally brewed

Inoue Koshiki Shoyu (井上 古式じょうゆ)

「Your simmered dishes change. The dense brew that chefs seek out in Okuizumo.」

¥1,073 / 720ml

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Kochi / Kuroshio TownSaltNo additivesSun-dried

Tosa no Umi no Tenpijio Amami (土佐の海の天日塩 あまみ)

「No fire at any stage. Sun-evaporated salt made by sun and wind alone.」

¥2,550 / 400g

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Hiroshima / Kure & Kami-KamagarijimaSaltNo additives

Amabito no Moshio Seaweed Salt (海人の藻塩)

「A Kofun-period salt method brought back. A golden salt that carries savoriness.」

¥800 / 100g

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Okayama / KurashikiSoy sauce

Tora Shoyu Kinira Shoyu (とら醤油 黄ニラしょうゆ)

「70% of the national crop, Okayama's yellow chives in one bottle. A new standard for rice with raw egg.」

¥823 / 150ml

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Yamaguchi / YanaiSoy sauceNo additivesKioke-brewed

Sagawa Kanro Shoyu (佐川醤油店 甘露しょうゆ)

「The lord murmured "kanro, kanro." 240 years of saishikomi in Yanai.」

¥900 / 300ml

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Tottori / SakaiminatoDashi

Heisei Ago Dashi Pack (ヘイセイ あご入り鰹ふりだし)

「Sanin flying fish take the lead. Simmer the bag and you have restaurant-grade dashi.」

¥1,200 / 8g × 30 sachets

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Tokushima / KamiitaPonzuNo additives

Hikari Shokunin no Yume Organic Sudachi Ponzu (光食品 職人の夢 有機すだちぽん酢)

「No brewed vinegar at all. The acidity comes only from sudachi, yuzu, and yuko.」

¥698 / 180ml

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Ehime / MasakiMiso

Gino Iyo Barley Miso (ギノーみそ 国産伊予のみそ・つぶ)

「From Ehime, Japan's top producer of naked barley: a sweet barley miso carrying the name Gino.」

¥670 / 700g

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Kochi / UmajimuraPonzu

Umajimura Yuzu no Mura Ponzu Shoyu (馬路村 ぽん酢しょうゆ ゆずの村)

「How a mountain village of 800 people won over Japan with yuzu.」

¥793 / 500ml

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Hiroshima / HiroshimaTare sauce

Otafuku Okonomi Sauce (オタフク お好みソース)

「Sweetened with dates, grown up alongside Hiroshima's recovery.」

¥475 / 500g

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Kagawa / SakaideSoy sauce

Kamada Dashi Shoyu (鎌田醤油 だし醤油)

「Founded in 1789. The udon prefecture's original, and the maker that took dashi shoyu nationwide.」

¥682 / 500ml

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Tokushima / Tokushima & SakoMiso

Uoi Gozen Miso Kaden, 17-Bu Koji Brew (魚井の御膳みそ 糀傳 17割糀仕込み)

「The sweet miso served at the daimyo's table. Awa miso brewed with 1.7 times as much koji as soybean.」

¥985 / 1kg

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Tottori / KurayoshiVinegar

Takarafukuichi Kenko-su Sweet Vinegar (宝福一 健康酢)

「Half a century in Kurayoshi. Apple vinegar with fruit sugar, ready to use as it is.」

¥1,242 / 900ml

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Ehime / Saijo & TambaraDashi

Mitsuboshi Ibuki Iriko Shirodashi (三星食品 伊吹いりこのしろだし)

「Dashi drawn from Seto Inland Sea Ibuki iriko, with no color to hide your ingredients.」

¥1,260 / 500ml

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Yamaguchi / ShimonosekiFish sauce

Yamaka Shoyu Fuku Fish Sauce (ヤマカ醤油 ふく魚醤)

「Fish sauce brewed from Shimonoseki tiger blowfish. None of the smell you expect.」

¥1,723 / 100ml

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Shimane / OkuizumoMisoNo additives

Inoue Shoyuten Okuizumo Triple-Koji Rice Miso (井上醤油店 奥出雲三倍糀米みそ)

「Three times the koji. A sweet rice miso raised by the temperature swings of Okuizumo.」

¥702 / 500g

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Okayama / KurashikiSoy sauce

Tora Shoyu Amakuchi Koikuchi Shoyu (とら醤油 本醸造濃口 あまくちしょうゆ)

「The sweet shoyu behind Kurashiki kitchens. It pulls a simmered dish together.」

¥680 / 500ml

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