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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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Koutarou no Su Kyo-style Sushi Vinegar (孝太郎の酢 京風すし酢)
Kyoto / NishijinVinegarNo additives
Koutarou no Su Kyo-style Sushi Vinegar (孝太郎の酢 京風すし酢)
「A sushi vinegar from a Nishijin vinegar maker that long supplied Kyoto's restaurants and sushi shops.」
¥929 / 360ml
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Tsubame Sauce Assortment, 5 kinds (ツバメソース 5種詰め合わせ)
Kyoto / TojiTare sauce
Tsubame Sauce Assortment, 5 kinds (ツバメソース 5種詰め合わせ)
「From a sauce maker founded at Toji in 1930: five sauces, including one made from the sediment at the bottom of the tank.」
¥3,101 / 500ml×5
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Yamatsu Tsujita Gokujo Shichimi
Osaka / SakaiSpicy
Yamatsu Tsujita Gokujo Shichimi "Nishikoya-kaido kara" (やまつ辻田 極上七味)
「A medium-hot shichimi, stone-milled in Sakai by a chili shop founded in the Meiji era.」
¥594 / 15g
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Shokaku Sushi Bannou Dashi Shoyu (松鶴寿司 万能だし醤油)
Hyogo / KobeSoy sauceNo additives
Shokaku Sushi Bannou Dashi Shoyu (松鶴寿司 万能だし醤油)
「A dashi shoyu made by Kobe sushi chefs, who shave Makurazaki katsuobushi by hand for every batch.」
¥864 / 300ml
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Hinode Inami-cho Junmai Hon Mirin (日の出 稲美町産純米本みりん)
Hyogo / InamiMirin
Hinode Inami-cho Junmai Hon Mirin (日の出 稲美町産純米本みりん)
「A pure-rice hon mirin brewed only from glutinous rice grown in Inami, the town where Hinode Mirin began.」
¥491 / 400ml
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Higashimaru Kaki Dashi Shoyu (ヒガシマル醤油 牡蠣だし醤油)
Hyogo / TatsunoSoy sauce
Higashimaru Kaki Dashi Shoyu (ヒガシマル醤油 牡蠣だし醤油)
「From Tatsuno, the home of usukuchi: a dashi shoyu built on Seto Inland Sea oysters, bonito, and kombu.」
¥421 / 400ml
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Nishiki Shoyu Yamato Nishiki
Nara / IkarugaSoy sauceLong-aged
Nishiki Shoyu Yamato Nishiki "Ryotei no Waza" Sashimi Shoyu (ニシキ醤油 料亭の技 さしみしょうゆ)
「A sashimi soy sauce from Ikaruga, home of Horyuji, brewed twice over two years.」
¥605 / 200ml
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Mukaide Shoyu Assortment, 6 Bottles (向出醤油醸造元 詰合せ)
Nara / Tegai-cho, NaraSoy sauceLong-aged
Mukaide Shoyu Assortment, 6 Bottles (向出醤油醸造元 詰合せ)
「An assortment from a Nara brewery near Todaiji, founded in 1879, where one brewer still makes the koji himself.」
¥10,000 / 300ml×4, 360ml×2 furusato nozei
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