Goto Shoyu

(1) Rich, double-fermented soy sauce

Unlike typical soy sauces such as dark soy sauce, which are made by adding salted water to a starter, this double-fermented soy sauce is made with raw soy sauce (freshly extracted soy sauce that has not been heated) in place of the salted water. The mixture is then fermented. This rich and noticeably sweet and flavorful soy sauce is also called “Kanro soy sauce.”

(2) For use with sashimi

This soy sauce, carefully prepared and then prepared and fermented again with select soybeans and wheat from Fukuoka Prefecture, strongly carries the natural flavors of its ingredients. It also sets off the flavors of seafood, including red-fleshed fish. Also, adding just a little as a subtle seasoning for stewed or boiled foods will bring body to the dish.

(1) Whole-soybean soy sauce

Many of the soy sauces on the market are made from “defatted soybeans” that have had oil extracted from them. “Whole-soybean soy sauce” (or “marudaizu shoyu” in Japanese), on the other hand, is made from intact soybeans that have not had any fat or oil extracted. The difference between these two kinds of soybeans is whether they contain fat or not. Whole soybeans contain fat, which breaks down into components such as glycerin during the brewing process. This is what brings about that distinctively mellow, deep flavor.

(2) 100% made with whole soybeans and wheat from Fukuoka Prefecture

These soy sauces are carefully prepared and fermented with specially selected soybeans and wheat from Fukuoka Prefecture. The natural umami flavor of the ingredients is very strong, making these soy sauces great for cooking, on sashimi, and as all-purpose seasonings.

(3) Three levels of sweetness

We offer these three soy sauces: “Akane (sweet),” “Tsuki (slightly sweet),” and “Kuro (salty).” Our “sweet” soy sauce has a level of sweetness that is common in the Kyushu region, while the “salty” soy sauce has no added sweetness, like soy sauces from the Kanto region and northward. Our “slightly sweet” soy sauce is also popular among people who are not accustomed to sweet soy sauce, and is great to have at the table as a seasoning for all kinds of dishes.

Vegetables are produced with sincere effort from season to season here in Kitakyushu. We make our “Syun no Yasai Dressings (Seasonal Vegetable Dressings)” with care, and entirely without the use of additives, because we treasure the natural flavors of these vegetables. In the spring, there are tomatoes and bamboo shoots. In the summer, akamoku (also called “sargassum seaweed”) and onions. In the fall, green peppers, shiitake mushrooms, and ginger. And in the winter, carrots, sakekasu (sake lees), and shungiku (chrysanthemum greens). These dressings that bring to life the flavor of vegetables can enhance not only salads, but a wide variety of dishes.

Ponzu soy sauce is a traditional Japanese seasoning combining soy sauce and citrus fruit juice. One feature of our products is that they are made entirely without the use of additives such as chemical seasonings, preservatives, or artificial colors, sweeteners, or flavors. For our ponzu, we have sought the perfect balance of aroma, acidity, and savory flavor. We take a base that balances a fresh aroma and fruity acidity by using plenty of natural citrus fruit juice, and add to it dashi (fish stock), which is our ace in the hole for umami (savory flavor). The dashi are made with care overnight, bringing out the full, natural flavors of the kombu, dried bonito, dried and smoked mackerel, and shiitake mushrooms. It is precisely because we use several dashi that our ponzu has a combination of gentle, natural flavors that come together wonderfully, without the need for additives.