Everyday Shoyu

［ Refrigerate after opening ］

This finishing soy sauce is made to highlight the umami of Honjozo Shoyu crafted from whole Japanese soybeans, with a naturally velvety texture, reduced sharpness of salt, and a smooth, gentle taste.

Based on soy sauce slowly fermented and aged for two full years, it is gently pasteurized to soften the saltiness and create a mellow, rounded flavor.

Perfect as a soy sauce for pouring or dipping, it pairs beautifully with sashimi, chilled tofu, grilled fish, sushi, and pickles, bringing out the natural character of each ingredient.

［ Refrigerate after opening ］

This additive-free soy sauce is specially crafted to bring out the flavor of freshly cooked rice and eggs.

Made with Honjozo Shoyu slowly fermented and aged in wooden barrels for two full years, it is blended with bonito and kombu dashi to create a gentle and refined flavor that pairs perfectly with rice and a raw egg.

While ideal for egg-and-rice dishes, its rich dashi flavor also makes it well suited for noodle dipping sauces, tempura dipping sauce, hot pots, and many other dishes.

［ Refrigerate after opening ］

Based on Honjozo Shoyu slowly fermented and aged in wooden barrels for two full years, this soy sauce is blended with bonito and kombu dashi, along with natural daidai citrus juice, in a carefully balanced recipe designed to bring out the delicate umami of shirasu.

Its fresh citrus aroma and mellow flavor make it especially well suited for shirasu (young sardine) rice bowls. It also pairs beautifully with sashimi, grilled fish, natto, fried dishes, and many other everyday foods.

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This fragrant Dashi Ponzu is made with Honjozo Shoyu slowly fermented and aged in wooden barrels for two full years, blended with generous amounts of yuzu from Wakayama and Japanese bonito and kombu dashi.

The rich umami of the dashi and the fresh aroma of yuzu come together to create a mellow flavor with depth and balance.

Perfect not only for hot pots, but also for bonito tataki, fresh oysters, chilled pork dishes, salads, carpaccio, and many other dishes throughout the year.

［ Refrigerate after opening ］

This ponzu is made with Honjozo Shoyu slowly fermented and aged in wooden barrels for two full years, blended with generous amounts of daidai citrus juice from Wakayama and mellowed with Japanese bonito and kombu dashi.

With its fresh citrus aroma and gentle acidity, it pairs beautifully not only with hot pots, but also with grilled fish, tataki, salads, and many other dishes throughout the seasons.

A clean and refreshing ponzu with a smooth, balanced flavor.

［ Refrigerate after opening ］

This special garlic soy sauce is made with generous amounts of garlic from Aomori, created especially for garlic lovers.

Whole garlic and grated garlic are blended with naturally brewed soy sauce, mirin, sugar, and sake to create a rich and deeply savory flavor.

A versatile seasoning that works beautifully for yakiniku (Japanese-style BBQ) sauces, stir-fried vegetables, fried rice, and many other dishes.
It is also perfect for outdoor cooking and BBQs.