和歌山県·特産品
Yuasa Shoyu
Shining with a thick, amber glow, its aroma alone makes you crave a bowl of rice. This is the soy sauce of Kishu Yuasa, the land where Japanese soy sauce making began. Its roots trace back to the Kamakura period. It is said that soy sauce production sprouted when a Zen monk returning from Song Dynasty China noticed how delicious the liquid accumulated at the bottom of miso barrels was. Because the water in Yuasa happened to be ideal for brewing, and because people frequently passed through as it was a post town on the Kumano Kodo pilgrimage route, this technique took deep root. The town has been designated as a Japan Heritage site as the place that produced the 'very first drop.' Each drop, aged over time in traditional warehouses, offers a mellow and deep flavor. Perfect for sashimi, simmered dishes, or as a finishing sauce. Please enjoy the authentic taste of the birthplace at your dining table.
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