Daitoku Shoyu (Soy Sauce)
Shoyu is made from soybeans, wheat, salt and water. It’s a liquid condiment that is aged from moromi (thick mash of cereal mixed with soy beans that undergoes a slow fermentation process with bacteria, yeasts, and mould). Moromi is made with brine and Koji.
The Koji is made from cooked soybeans and/or wheat inoculated with Aspergillus oryzae. This means that you cannot really call it Shoyu if no single soybean is used in production. Soy sauce is part of the Japanese food tradition and It has been used for a long time. Daitoku Shoyu has been making their Shoyu in a natural brewing method for over 100 years in Yabu city, located in a beautiful district in the Northern part of Hyogo prefecture. Following their belief of “Organic, community and tradition” they work together with local farmers.
Hyogo Prefecture
Kozo Jokei, the third generation at Daitoku Shoyu
Kozo Jokei, the third generation at Daitoku Shoyu
