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Seasonings from Kyushu & Okinawa

Sweet shoyu (soy sauce) and ago dashi, akazake from Kumamoto, Miyakojima no Yukishio. Seasonings born of the land and climate of Kyushu and Okinawa, brought to your table.

What sets Kyushu's seasonings apart (Kyushu and Okinawa)

Kyushu's seasonings rest on three pillars: sweet shoyu (soy sauce), barley miso, and ago (flying fish) dashi. The very sweet sashimi shoyu and the black vinegar brewed in ceramic pots in Kagoshima. Akazake from Kumamoto. Yukishio from Miyakojima. For how each prefecture differs in detail, see the individual prefecture pages.

By prefecture
Sakurakaneyo Kanro Sweet Shoyu (サクラカネヨ 甘露)
Kagoshima / Ichiki-KushikinoSoy sauce
Sakurakaneyo Kanro Sweet Shoyu (サクラカネヨ 甘露)
「Your first Kyushu sweet shoyu. Sashimi will not taste the same again.」
¥982 / 1L
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Fundokin Namazume Koji Mugi Miso (フンドーキン 生詰麹たっぷり無添加麦みそ)
Oita / UsukiMisoNo additives
Fundokin Namazume Koji Mugi Miso (フンドーキン 生詰麹たっぷり無添加麦みそ)
「Toasted barley aroma, Kyushu sweetness. Barley miso packed while still alive.」
¥503 / 850g
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Yukishio Powder Salt (雪塩)
Okinawa / MiyakojimaSaltNo additives
Yukishio Powder Salt (雪塩)
「Crystals like snow, holding the whole sea around Miyakojima.」
¥820 / 120g
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Gotonada no Shio, Hon-nigari Shitate (本にがり仕立て 五島灘の塩)
Nagasaki / Saikai & SakitoSaltNo additives
Gotonada no Shio, Hon-nigari Shitate (本にがり仕立て 五島灘の塩)
「An island salt cheap enough to use every day, and good enough to change every dish.」
¥750 / 750g
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Kayanoya Dashi (茅乃舎だし)
Fukuoka / HisayamaDashiNo additives
Kayanoya Dashi (茅乃舎だし)
「The pack that started Japan's dashi boom, scented with grilled flying fish from Hisayama.」
¥2,460 / 8g × 30 sachets
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Maruhide Shizenichi Shoyu (丸秀醤油 自然一醤油)
Saga / SagaSoy sauceNo additivesLong-aged
Maruhide Shizenichi Shoyu (丸秀醤油 自然一醤油)
「Sweetness brewed from amazake: Kyushu's sweet shoyu, made with no additives.」
¥1,138 / 300ml
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Zuiyo Tohi Akazake Cooking Sake (瑞鷹 東肥赤酒（料理用）)
Kumamoto / Kumamoto & KawashiriMirin
Zuiyo Tohi Akazake Cooking Sake (瑞鷹 東肥赤酒（料理用）)
「An amber sake carried on from the Hosokawa domain, with more gloss than mirin.」
¥1,703 / 1800ml
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Yamae Takachihokyo Tsuyu Umakuchi (ヤマエ 高千穂峡つゆ うまくち)
Miyazaki / MiyakonojoDashi
Yamae Takachihokyo Tsuyu Umakuchi (ヤマエ 高千穂峡つゆ うまくち)
「Kyushu's number one straight tsuyu for 9 years running. Umakuchi is Miyazaki's shorthand for good.」
¥1,168 / 500ml × 2 bottles
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Kawazu Tsubu Yuzu Kosho (川津家謹製 粒柚子胡椒)
Oita / Hita & MaetsueSpicyNo additives
Kawazu Tsubu Yuzu Kosho (川津家謹製 粒柚子胡椒)
「Chopped, not ground. The coarse-grain yuzu kosho from Hita, where it began.」
¥2,149 / 100g×2
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Ishigakijima Rayu Chili Oil (石垣島ラー油)
Okinawa / IshigakijimaSpicy
Ishigakijima Rayu Chili Oil (石垣島ラー油)
「The island in a jar: the chili oil you eat, and once could hardly find.」
¥1,630 / 100g
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Sakamoto Kurozu Tenju Black Vinegar (坂元のくろず 天寿)
Kagoshima / Kirishima & FukuyamaVinegar
Sakamoto Kurozu Tenju Black Vinegar (坂元のくろず 天寿)
「A year in the pot field. Amber black vinegar raised by the sun.」
¥1,620 / 200ml
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Ago-iri Hyoshiro Dashi (あご入兵四郎だし)
Fukuoka / ChikushinoDashi
Ago-iri Hyoshiro Dashi (あご入兵四郎だし)
「Tear, simmer, done. Proper flying-fish dashi for a Kyushu home kitchen.」
¥3,824 / 8g × 18 sachets × 2 packs
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Maruhide Shoyu Jikkoku Ten-Grain Miso (丸秀醤油 国産 十穀味噌)
Saga / SagaMiso
Maruhide Shoyu Jikkoku Ten-Grain Miso (丸秀醤油 国産 十穀味噌)
「Not soybeans alone. A Saga miso brewed with ten grains.」
¥802 / 500g
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Choko Nagasaki Mugi Miso Barley Miso (チョーコー 長崎麦みそ)
Nagasaki / OmuraMiso
Choko Nagasaki Mugi Miso Barley Miso (チョーコー 長崎麦みそ)
「Barley koji from Japanese hulless barley alone. Unpasteurized, still living.」
¥1,250 / 500g×2
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Yamauchi Honten Maboroshi no Miso Rice & Barley Blend (山内本店 まぼろしの味噌 米麦あわせ)
Kumamoto / TamanaMisoNo additives
Yamauchi Honten Maboroshi no Miso Rice & Barley Blend (山内本店 まぼろしの味噌 米麦あわせ)
「Brewed with Aso spring water. A medium-sweet miso with no additives, from a master craftsman.」
¥788 / 500g
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Kagura no Sato Ao Yuzu Kosho Green Yuzu Kosho (かぐらの里 青ゆずこしょう)
Miyazaki / Saito & ShiromiSpicy
Kagura no Sato Ao Yuzu Kosho Green Yuzu Kosho (かぐらの里 青ゆずこしょう)
「From Shiromi, Miyazaki's leading yuzu district. Organic yuzu and chili, nothing else.」
¥1,667 / 200g
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Matsuai Tennen Jozo Kyushu Whole Soybean Shoyu (松合食品 天然醸造九州丸大豆しょうゆ)
Kumamoto / Uki & MatsuaiSoy sauceNaturally brewed
Matsuai Tennen Jozo Kyushu Whole Soybean Shoyu (松合食品 天然醸造九州丸大豆しょうゆ)
「In a white-walled port town, brewing without temperature control since 1827.」
¥1,340 / 900ml
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Fundodai Toumei Shoyu Clear Shoyu (フンドーダイ 透明醤油)
Kumamoto / Kumamoto & KusunoSoy sauce
Fundodai Toumei Shoyu Clear Shoyu (フンドーダイ 透明醤油)
「Shoyu without color. Season the plate without changing what is on it.」
¥500 / 100ml
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Hoshisan Nitaki Ichiban Simmering Seasoning (ホシサン にたき一番)
Kumamoto / Kumamoto & TatsudaSoy sauce
Hoshisan Nitaki Ichiban Simmering Seasoning (ホシサン にたき一番)
「One bottle settles the seasoning of anything you simmer. Kumamoto's all-purpose shoyu.」
¥993 / 750ml
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Hoshisan Hinokuni Ponzu (ホシサン 火の国ぽん酢)
Kumamoto / Kumamoto & TatsudaPonzu
Hoshisan Hinokuni Ponzu (ホシサン 火の国ぽん酢)
「Kumamoto dekopon takes the sharp edge off the acidity.」
¥518 / 220ml
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Hoshisan Goteishu Barley Miso (ホシサン ごていしゅ 麦味噌)
Kumamoto / Kumamoto & TatsudaMiso
Hoshisan Goteishu Barley Miso (ホシサン ごていしゅ 麦味噌)
「In Kyushu, miso means barley. The best seller at this Kumamoto brewery.」
¥680 / 650g
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