By prefecture
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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Tokushima / TokushimaMisoNo additives
Awa no Kuni Rice Miso (阿波の国)
「Buy it 100g at a time: a Tokushima rice miso that balances sweetness against a clean acidity.」
¥378
/ 100g (also 300g / 500g)
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Shimane / MihonosekiSoy sauce
Taiko Shoyu "Miho Taiko" Kanro Shoyu (太皷醤油店 みほ太皷 甘露醤油)
「From Mihonoseki, at the eastern tip of the Shimane Peninsula: a kanro soy sauce finished by simmering aged soy liquid in a large cauldron.」
¥500
/ 200ml
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Hiroshima / Asaminami, HiroshimaDashi
Kawanaka Shoyu Osuimono no Tsuyu, Shiro Dashi (川中醤油 お吸物のつゆ)
「A shiro dashi from a Hiroshima soy sauce maker founded in 1906: light-colored usukuchi soy sauce blended with kombu and katsuobushi dashi.」
¥518
/ 500ml
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Hiroshima / MiyoshiTare sauce
Mouri Jozo Carp Okonomi Sauce (毛利醸造 カープ お好みソース)
「A professional-grade okonomi sauce from Miyoshi, used by Hiroshima okonomiyaki shops. It began as "Sakuraya Sauce" after the war.」
¥958
/ 900ml
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Hiroshima / Minami, HiroshimaTare sauce
Mitsuwa Okonomi Sauce (ミツワ お好みソース)
「The okonomi sauce used at every shop in Hiroshima's "Okonomimura," made by Sun Foods, founded in 1916.」
¥367
/ 420g
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Hiroshima / FukuyamaSoy sauce
Asamurasaki Kaki Shoyu (アサムラサキ かき醤油)
「Hiroshima oyster extract blended into brewed shoyu. A rich tsuyu that works on raw-egg rice and in simmered dishes alike.」
¥542
/ 600ml
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Kagawa / ShodoshimaSoy sauce
Yamahisa Ganko na Kodawari Shoyu Honnama (ヤマヒサ 頑固なこだわりしょうゆ 本生)
「Unpasteurized shoyu brewed in cedar barrels on Shodoshima, from Japanese whole soybeans and wheat grown without pesticides.」
¥1,830
/ 720ml
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Kagawa / TakamatsuDashi
Hirose Shoyu Mentsuyu (広瀬醤油 めんつゆ)
「A noodle soup base from a Takamatsu shoyu brewery, blending three dashi: katsuobushi, kombu and iriko.」
¥556
/ 500ml
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Ehime / MatsuyamaDashi
Yasumaru All-Purpose Dashi, Red (やすまる 和風万能だし)
「From a dashi maker in Matsuyama. Bonito flakes layered with four more ingredients, marked by a red circle.」
¥1,091
/ 8.8g×30 packs
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Ehime / AinanMisoNo additives
Marumasa Additive-free Barley Miso (マルマサ 無添加 麦みそ)
「From Ainan, at the southern tip of Ehime. A sweet barley miso made with Japanese naked barley, at 8.8% salt.」
¥630
/ 800g
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Ehime / UwajimaMiso
Ii Shoten Barley Miso (井伊商店 麦みそ)
「Made in Uwajima since 1958. A barley miso brewed from only naked barley and salt, with no soybeans.」
¥1,069
/ 1kg
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Kochi / Umaji VillageVinegar
Umaji Zushi no Moto (馬路ずしの素)
「The celebration sushi of Umaji Village, made at home. A sushi vinegar blended with yuzu juice.」
¥830
/ 500ml
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Kochi / KochiSpicy
Shikoku Kensho Bannou Okazu Shoga (四国健商 万能おかず生姜)
「From Kochi, a ginger-growing region. Chopped ginger steeped in a soy-based sauce, ready to use straight from the bag.」
¥496
/ 130g
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Kochi / NakatosaSalt
Ryoshimachi Salt (漁師町ソルト)
「Sea water from Nakatosa, a bonito-fishing town, crystallized by sun and hand alone into large, crunchy flakes.」
¥812
/ 15g×3
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Kochi / SusakiSoy sauce
Marukyo Sampler: Sashimi Soy Sauce, Soda-Bonito Tsuyu, Yuzu Ponzu
「Three small bottles from a tiny brewery in the port town of Susaki, running since the Taisho era.」
¥1,350
/ 150ml×3
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