Sauces, marinades & dressings
Traditional Japanese sauces
Soy sauce is a popular Japanese seasoning. There are many varieties of soy sauces, including Shoyu and Tamari. These soy sauces have distinct differences in ingredients, history and flavour. Since a Buddhist monk brought Shoyu (soy sauce) from China to Japan in the 13th century, the Japanese have refined their sauces to be the finest in the world. Our sauces are part of traditional history. It is on the picturesque island of Shodo in the Sets inland sea where our shoyu has been made for over 400 years. Our producers, Yamahisa, still use the traditional method of natural fermentation in open cedar vats, even playing music to the fermenting sauce to ensure a better product.