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Seasonings from Kansai

White miso from Kyoto, shoyu (soy sauce) from Yuasa and Tatsuno, and tamari from Ise. The seasonings behind the food culture of Kamigata, brought to your table.

What sets Kansai's seasonings apart

Kansai's seasonings turn on pale color that lets the ingredient speak, and on the sweetness of Kamigata cooking. Saikyo white miso from Kyoto. Usukuchi shoyu (soy sauce) from Tatsuno. Shoyu from Yuasa, and tamari from Ise. For how each prefecture differs in detail, see the individual prefecture pages.

By prefecture
Yuasa Kiippon Kuromame Shoyu (湯浅醤油 生一本黒豆)
Wakayama / YuasaSoy sauceNo additivesKioke-brewed
Yuasa Kiippon Kuromame Shoyu (湯浅醤油 生一本黒豆)
「From the birthplace of shoyu, brewed with Tamba black soybeans.」
¥1,710 / 200ml
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Saikyo Shiro Miso Josen (西京味噌 西京白みそ 上撰)
Kyoto / KyotoMiso
Saikyo Shiro Miso Josen (西京味噌 西京白みそ 上撰)
「The white miso of the imperial palace. Kyoto elegance by the spoonful.」
¥950 / 500g
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Marunaka Jozo Shoyu (丸中醸造醤油)
Shiga / AishoSoy sauceNo additivesLong-aged
Marunaka Jozo Shoyu (丸中醸造醤油)
「Brewed by the resident microbes of a 200-year brewery. Japan's only surviving old method.」
¥3,290 / 720ml
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Hermes Worcestershire Sauce (ヘルメス ウスターソース)
Osaka / Osaka & HigashisumiyoshiTare sauce
Hermes Worcestershire Sauce (ヘルメス ウスターソース)
「A 3-month wait on the official store. Osaka's near-mythical sauce.」
¥1,850 / 900ml
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Kojiya Ise Tamari (糀屋 伊勢たまり)
Mie / IseSoy sauce
Kojiya Ise Tamari (糀屋 伊勢たまり)
「Offered at the Outer Shrine of Ise Jingu. The black sauce behind Ise udon.」
¥1,593 / 720ml
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Suehiro Tatsuno Usukuchi Shoyu (末廣醤油 龍野 本造りうすくちしょうゆ)
Hyogo / TatsunoSoy sauceNo additivesNaturally brewed
Suehiro Tatsuno Usukuchi Shoyu (末廣醤油 龍野 本造りうすくちしょうゆ)
「From Tatsuno, where usukuchi was born. Your simmered dishes take on the color of a Kyoto restaurant.」
¥604 / 500ml
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Igeta Koikuchi Shoyu (井上本店 イゲタしょうゆ 濃口)
Nara / Nara & KyobateSoy sauceNo additivesLong-aged
Igeta Koikuchi Shoyu (井上本店 イゲタしょうゆ 濃口)
「From Nara, home of hishio: 2 years of aging, every drop brewed in house.」
¥2,140 / 1800ml
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Iio Jozo Junmai Fujisu Rice Vinegar (飯尾醸造 純米富士酢)
Kyoto / MiyazuVinegarNo additives
Iio Jozo Junmai Fujisu Rice Vinegar (飯尾醸造 純米富士酢)
「5 times the standard amount of pesticide-free rice. A rice vinegar that starts in the paddy.」
¥1,031 / 360ml
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Asahi Ponzu (旭ポンズ)
Osaka / YaoPonzu
Asahi Ponzu (旭ポンズ)
「The fully seasoned Osaka ponzu people refuse to swap for anything else.」
¥3,660 / 360ml × 3 bottles
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Kuki Taihaku Pure Sesame Oil (九鬼 太白純正胡麻油)
Mie / YokkaichiOil
Kuki Taihaku Pure Sesame Oil (九鬼 太白純正胡麻油)
「Sesame oil with no roasting. The aroma is gone and only the body remains.」
¥900 / 340g
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Hara Ryokaku Kuro Shichimi (原了郭 黒七味)
Kyoto / GionSpicy
Hara Ryokaku Kuro Shichimi (原了郭 黒七味)
「Three hundred years in Gion. Roasting is what turns it black.」
¥1,849 / 5g in a wooden tube
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Kanja Budo Sansho Powder (かんじゃ山椒園 ぶどう山椒)
Wakayama / AridagawaSpicy
Kanja Budo Sansho Powder (かんじゃ山椒園 ぶどう山椒)
「From the birthplace of budo sansho: a bright green aroma that snaps open.」
¥1,150 / ground sansho
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Rokko Tanba Kuromame Black Soybean Miso (六甲味噌 丹波黒大豆味噌)
Hyogo / AshiyaMisoNaturally brewed
Rokko Tanba Kuromame Black Soybean Miso (六甲味噌 丹波黒大豆味噌)
「Brewed with Tanba Kuro, the top grade of black soybean. Sweet, with whole beans still in it.」
¥842 / 300g
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Marunaka Shoyu Yuzu Ponzu (丸中醤油 柚子ぽんず)
Shiga / AishoPonzu
Marunaka Shoyu Yuzu Ponzu (丸中醤油 柚子ぽんず)
「Three-year-aged shoyu as the base, met with yuzu. The bottle that decides a year of hot pots.」
¥1,150 / 300ml
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Inoue Honten Igeta Happo Dashi (井上本店 イゲタ 八方だし)
Nara / Nara & KyobateDashiNaturally brewed
Inoue Honten Igeta Happo Dashi (井上本店 イゲタ 八方だし)
「Usukuchi as the base, dashi doing the work. It leaves your ingredients their color.」
¥1,441 / 600ml
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