千葉県·特産品
Choshi Soy Sauce
A single drop brings a dish together. Its fragrant, mellow aroma and rich umami subtly enhance the flavor of your ingredients—Choshi soy sauce is a traditional taste that has supported the cuisine of Edo. Choshi is a warm and humid region where the Kuroshio and Oyashio currents meet, which is said to have been ideal for the koji mold and yeast used in soy sauce making. Higeta, which carries the lineage of the oldest soy sauce industry in Kanto, was founded in 1616 (Genna 2), while Yamasa is said to have been founded by the first Gihei Hamaguchi, who migrated from Kishu in 1645 (Shoho 2). Transported to the major consumer center of Edo via the water routes of the Tone River, Choshi developed into a major production hub. Perfect for sashimi, simmered dishes, and more. A deep flavor refined by a long history.
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