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Soy sauce is a fermented food just like wine and cheese and because of the fermentation process the flavour will change based on the producer and the area of production.

 

This time we’ll be visiting some soy sauce manufacturers who have a long history. Why don’t you come along and experience a bit of traditional Japanese culture?

 

If you actually try the soy sauce from different manufacturers or ones that were produced in different storerooms you might begin to be able to tell the difference in flavour.

 

You might even find it quite exciting to try the food and sweets produced using soy sauce from different storerooms.

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Next the unrefined soy sauce is poured into large wooden barrels called Kioke where it will be allowed to ferment for at least one year.

 

On the tour you’ll be able to see the different stages of development required to make soy sauce.

 

You’ll get to visit a room filled with Kioke containing soy sauce at different stages of fermentation. It’s interesting to see the barrels from above and see how everything is mixed by hand so make sure to take the opportunity.

 

The next step is to wrap the unrefined soy sauce in a flat cloth and stack them on top of each other so the pressure squeezes out all the liquid.

If you’re interested in learning more about the different types of soy sauce produced or want to see each step in more detail be sure to join the free tour and ask your guide any questions you might have.

 

Once you’re finished with the tour take a relaxing break in the restaurant and grab a bite to eat. They offer meals such as udon noodles served with soy sauce produced on site and Kioke baum (German split cake), baked across from the restaurant, topped with ice cream and a sweet soy sauce drizzled on top.

 

If the weather’s nice you should wander around one of the open areas inside the park and take some photos with genuine Kioke (you can even pose inside to get a sense of the sheer size).

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■Matsumoto Craft Soy Sauce (Kawagoe City)

 

Matsumoto Craft Soy Sauce was established in 1764 and has continued making soy sauce following traditional methods since then.

 

Large wooden barrels called Sugioke are used to store unrefined soy sauce during the fermentation period.

 

Along the tour you’ll see the process from start to finish in a warehouse that makes you feel the flavours of the past come to life.

 

You can even try your hand at mixing a small barrel of unrefined soy sauce.

 

After your tour finishes be sure to take a look round the shop and pick up a souvenir bottle or two to take back to your friends and family.

 

They have a variety of gift sets perfect for anyone who enjoys the taste of Japanese food.

 

Try a bowl of ramen noodles at Underground Ramen (restaurant next to the shop) made with soy sauce produced on site. If you’re a fan of ramen or wanting to try it for the first time you can’t miss this chance.

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■Yugeta Shoyu Co., Ltd. (Hidaka City / Kawagoe City)

 

At Yugeta Shoyu you can find a large selection of soy sauce including the International Taste and Quality Institute 2021 award winning Yuki Shoyu and 2020 award winning Yuzu Shoyu.

 

You can sample a range of different types of soy sauce to find your favourite.

 

If you’re interested in having a tour of the factory be sure to head over to Hidaka city where you can see the various steps and equipment needed to prepare savoury soy sauce.

 

During our trip this time we decided to visit the shop in Kawagoe which is just down the road from the historic bell tower ‘Toki no Kane’ (a great spot for pictures of traditional Japanese style architecture).

 

There is even a wooden barrel filled with unrefined soy sauce inside the shop that you can try your might to squeeze out as much soy sauce as possible. (You can also buy a bottle of soy sauce you squeezed yourself.)

 

In the shop you can find interesting souvenirs such as soy sauce flavoured ice cream and sweets. They also serve delicious dango (small round dumplings made of pounded rice served on a skewer) dipped in soy sauce then lightly grilled.

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■Yamaki Jozo Group (Kamikawa-machi)

 

Yamaki Jozo is located in an area surrounded by nature and has a history of over 100 years as a place where various food products such as soy sauce, miso, pickled vegetables, tofu, and soy milk are made.

 

If you’ve ever wanted to experience something truly unique to food culture in Japan you should try your hand at making soy sauce, miso, and tofu in the countryside just outside of Tokyo.

 

You can also take a tour of the factory to see how everything is prepared to create delicious traditional cuisine.

 

<Yamaki Jozo Group>

Address: Shimoaguhara 955, Kamikawa-machi, Kodama-gun, Saitama Prefecture

Admission Fee: Free

*Please click the link below for more information regarding tour dates, times, and reservations.

URL:https://yamaki-co.com/?page_id=507

Access: Take JR Takasaki Line to Honjo Station and follow the South exit then take the Asahi bus for 40 mins or take JR Hachiko Line to Tanso Station and take the bus for 20 mins to the last stop ‘Kamikawa-machi Kamiizumi Sougoshisho’ and walk 2 mins.

URL:https://yamaki-co.com/en/