香川県·特産品
Shodoshima Soy Sauce (Shoyu no Sato)
With just a single drop, a rich sweetness and depth rise from beneath its savory aroma, giving your dishes a much more profound character. Its thick, dark color holds the essence of long periods of time. Shodoshima Island in Kagawa Prefecture has a 400-year history of soy sauce making. In the town known as Shoyu no Sato, characterized by its black wooden walls, breweries using traditional wooden barrel brewing still line the streets. About one-quarter of all remaining wooden barrels in Japan are gathered on this island, where over a hundred types of microorganisms living in the barrels cultivate a unique umami found nowhere else. With sashimi, simmered dishes, or even just over rice with a raw egg—please try the aroma and richness that only natural brewing can provide in your everyday meals. You will surely be surprised by the difference.
Record it after reading
