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Delicious dishes come from good seasonings, and here's the best!ShinshuSoy sauce

For dining tables during the New Year holidays, where there are more opportunities to enjoy Japanese cuisine,ShinshuWhy not try adding some soy sauce that will make you feel like it?
Soy sauce making with a belief that is not decorated and left to nature

Okubo talks about his feelings about the ingredients. Fukushi Takezo, a member of Aomori Prefecture, known for his hard-working farmer, also trusts Okubo, and will deliver all the soybeans he harvests to the company.
Okubo Brewery Co., Ltd. (Matsumoto City)
Okubo Fumiyasu
Soy sauce is a fermented soybean food, just like miso. There are various theories,ShinshuThe Zen monk Kakushin brought back the Kinzanji miso production method from China, and there is a theory that the liquid accumulated in a bucket during the production process begins with soy sauce, so many breweries make miso and soy sauce together. Miso making is popular Nagano The prefecture also has a wide variety of soy sauces brewed in various regions.
That Nagano Okubo Brewery is located in Matsumoto City, located in the central part of the prefecture. Founded in 1905, the soy sauce brewed by the company is also loved by six Michelin-starred restaurants, and has also been recommended by chefs and essayist Tatsumi Yoshiko, captivated chefs all over the country and has gained enormous trust. Because they do not have their own website, their reputation spreads through word of mouth, and they are known only to a few people.
"We do it with our family and several employees, so even if we compete with a large company, we don't get a competition, and we don't think there's any value in existence unless we do things that people can't. We want to create something that brings the 'fragrant of the countryside' to the forefront," says Okubo Fumiyasu, the third-generation chairman.

The drum-shaped koji room was completely renovated in 1998. It can be operated with just a button.
For dining tables during the New Year holidays, where there are more opportunities to enjoy Japanese cuisine,ShinshuWhy not try adding some soy sauce that will make you feel like it?

(Left photo) A preparation facility on the 3rd floor filled with Okubo's ideas. By creating a system in which the raw materials "fall" through the duct and into the koji room on the second floor, it is possible to travel in the shortest distance without labor, and it also has the advantage of being less likely to attract germs.
(Photo right) Commercial soy sauce bottles are collected and reused. By making soy sauce that makes use of the power of nature, we strive to make soy sauce that is environmentally friendly.
The brewing method is generally adopted by major companies using a suitable temperature brewing method in which temperature is added to the moromi, but the company also features the ability to slowly ferment and aged it in the cool climate of Matsumoto by entrusting it to nature. Since soy sauce is produced by the power of microorganisms such as koji bacteria, lactic acid bacteria, and yeast bacteria, it is said that it is important to maintain an environment in which microorganisms in wooden barrels are active.
"Because our work is about microorganisms, it's important to be close to nature, rather than arrogant feelings of 'I'm going to make it,'" says Okubo.
On the other hand, with the view that "microorganisms that live inside the wooden barrels are important, and germs that harm their function and taste are not necessary," we have kept them thoroughly clean by washing the floors of the preparation site with ozone water, and lacquer charcoal and soy sauce barrels on the walls and underneath the floors to prevent moisture from accumulating.
Furthermore, we have never refused to change and responded flexibly, and have achieved each and every one of them, "I wish there was."

A horizontal wooden bucket made from cedar trees from Neba Village. It took eight years to create it, and Okubo himself applied lacquer.
"Products are a man's spirit. As Zeami says, 'The hardships, ingenuity, and non-mastery of work hidden within the ordinary is at the precious part of the art,' or something ordinary can become extraordinary by making repeated efforts, and I don't think that without that kind of feeling, we can't do anything better than others."
As the words suggest, a vertical tub can stir the moss, so it is difficult to use the manpower.TimesNot only does it cause too much contact with air, we developed a horizontal wooden barrel with a screw built into the barrel and obtained a patent. Furthermore, Okubo's soy sauce brewery is full of ingenuity and ingenuity, including a square wooden barrel that allows for efficient use of small storehouses, a koji room that has been improved in pursuit of a good environment for microorganisms, and a streamlined preparation flow that seeks efficiency.
The solid ideas and numerous original ideas are what makes Okubo Brewery appealing.
[Okubo Brewery]
Matsumoto City Satoyamabe 2889 TEL 0263-32-3154
郷土の料理や食材に寄り添う地元で愛される醤油造り

"We want to cherish the creation of products that locals find delicious to eat," says Hayashi.
Marusho Brewery Co., Ltd. (Matsumoto City)
Hayashi Nobutoshi
Since its founding in 1895, Nagano Marusho Brewery is a specialty in Matsumoto City that is committed to making soy sauce and miso that is close to the prefecture's local cuisine and ingredients.
"There is an image of soy sauce being strong in color and flavor, but that is because most of the soy sauce production areas are located along the sea, and in a high temperature and humidity environment, the color and flavor grow faster and deeper. On the other hand,ShinshuIn the cool climate of this, the soy sauce made at low temperature aging is pale in colour, giving it a pale color and has a delicious and sweet taste.ShinshuSo often I pour soy sauce over the pickled Nozawana, but thisShinshuThe representative, Hayashi Nobutoshi, taught us what we can do with soy sauce.

Marusho Brewery of miso and soy sauce.
Hayashi, who has worked at a specialist condiment trading company in Tokyo, has witnessed fierce competition for selling products from various regions, and is what makes him think.ShinshuI have a strong desire to pursue "personality."
"Seasonings such as soy sauce and miso are essentials that can only be used every day, and quality is important. Use plenty of local productsShinshuThe food that goes well with the dishes is the seasonings grown and brewed in the local area," says Hayashi.

The restaurant is lined with 250 different seasonings, including miso and soy sauce.
The restaurant is lined with a variety of seasonings, including soy sauce and miso, but the reason why these products are consistent in developing products is that they "take into consideration the local food culture, compatibility and taste." Hayashi himself makes sauces and dressings with recipes in mind, and it is said that they have a handmade feel that is not found in mass production. One of the many hit productsAzumino CityWasabi Soy Sauce Dressing is a collaboration with Daioh Wasabi Farm. This dish spreads the flavor of soy sauce on your tongue, along with the unique spiciness and aroma of wasabi that oozes through your nose.
"Someone said, 'It's not painful at all. ThisShinshuWhat is it? ', and when I was criticised, I made an improvement to the spiciness and aroma of wasabi completely, and the person said, 'I was looking for this', and from this experience, I was looking for it.ShinshuI realized that it's okay to push out some distinctive features. That's why our wasabi dressing is by far the most painful," says Hayashi.

(Left photo)ShinshuA comparison of the unique soy sauce (left) and the typical soy sauce (right).
(Photo right) Sauces and dressings made with popular soy sauce from Marusho Brewery and special soy sauce.
The company is offering a wide variety of products because it is because its family shape and diet change over time, "We would like you to first become familiar with Marusho Brewing from dressings and sauces, and then reach for miso and soy sauce." Hayashi can convey his strong belief that "it is because it is loved in the community that it is true in the world."
[Marumasho Brewery Co., Ltd.]
7-7 Degawacho, Matsumoto City TEL 0263-26-1647
https://www.mi-so.com/
Soy sauce brewed with five senses. The production of "soy sauce beans" in Japan

Soy sauce brewed in a 7-shaku cedar buckwheat made in 1869. Check the fermentation process from the second floor.
Marui Soy Sauce Co., Ltd. (Nakano City)
Tamino Hiroyuki and Takahashi Yuki
Founded in 1947, it was later released at soy sauce breweries in the prefecture, but was awarded the Minister of Agriculture, Forestry and Fisheries Award, the highest award at the 2018 National Soy Sauce Competition.Nakano CityThis is "Marui Soy Sauce" found in the shop. The award-winning product, Honjozo Soy Sauce, is made from carefully selected ingredients carefully selected by craftsmen and is made from moromi that has been carefully aged in a traditional 7-shaku cedar bucket. It is said that less than 1% of soy sauces distributed in Japan are produced using wooden buckets, and it is also proud of its high rarity.
The company's commitment to "brewing it with the five senses." "We place importance on making soy sauce using all five human senses, including sound, temperature, taste, aroma, and texture," says President Tamino Hiroyuki. Because it is a latecomer, we have been trying to differentiate ourselves from major manufacturers, and Koji construction is one of them.

Takahashi says his popularity is mixing tartar sauce and soy sauce beans.
"The most important part of the soy sauce making process is Koji crafting. At our company, only the factory manager handles the water absorption and steaming of soybeans.Times, temperature zones are managed based on the five senses."
This is what Takahashi Yuki, the sales manager, said. Currently, there are only 200 to 300 soy sauce breweries that make koji from soybeans nationwide, only just under a quarter of the total, and the company has been continuing for generations with the desire to stop making koji. Once the soybeans are laid in the koji room, the craftsman will keep the fermentation in place all night.

We offer soy sauce, as well as "soy sauce beans" and "Eat Soy Sauce" which is an arrangement of soy sauce beans.
On the other hand, we also place importance on keeping detailed records of numerical analysis, and strive to create safe, secure soy sauce based on theory, without any wavering.
All the raw material of whole soybeans are made from domestically produced products, and only the winter preparations are made with cold preparations. The company's soy sauce, which fermentes slowly at low temperatures and brings out the flavor of soy sauce by reaching its peak in the summer when koji bacteria are easy to work, is said to be used at ramen restaurants that have won one Michelin star.

We offer soy sauce, as well as "soy sauce beans" and "Eat Soy Sauce" which is an arrangement of soy sauce beans.
Furthermore, another signature product from the company isShinshuSoy sauce beans are local dishes. NorthShinshuThe product is soy sauce beans made with soybeans, and the company boasts the highest production volume in Japan. The moromi is soaked in a traditional special sauce and matured slowly at a low temperature for about two months. It is low in salt, and has the sweetness and aroma of soy sauce, and can be used as a solid soy sauce packed with delicious flavors to replace soy sauce. Furthermore, the "Eat Dashi Soy Sauce" series, which adds various flavors to this "soy sauce bean" with carefully selected bonito flakes, plums, and kelp, is also popular. We are bringing a variety of new products into the world with ideas that are known and learned from the past.
[Marui Soy Sauce Co., Ltd.]
Nakano CityWest 1-5-5 TEL 0269-22-2478 https://maruisyoyu.com/
Soy sauce comes in a variety of different types depending on the region and production method. Why not enjoy the different colours and flavors?

Purple Daijin (Okubo Brewery)
360ml 540 yen
Light soy sauce made with care. Beautiful colours and clear scent are excellent

Raw soy sauce (Marui soy sauce)
720ml 853 yen
In the cold seasonShinshuA thick soy sauce made with produced soybeans, wheat, and sun salt over a year.

Storehouse Drip (Marumasa Brewed)
300ml 1,049 yen
A limited quantity of Honjozo thick soy sauce bottled with autumn squeezes that are rich in aroma and flavor.

GinzaSanada Soy Sauce (Fonse)
250ml 918 yen
ShinshuNaturally brewed soy sauce made from whole soy soy sauce produced in Japan and re-fed soy sauce.

Kanro Soy Sauce (Okubo Brewery)
360ml 961 yen
Re-fresh soy sauce made from genuine sashimi, which has been brewed over about three years. It's exceptional when added to lean sashimi.
Ginza NAGANO Now on sale!
This article is information as of December 2020.
Please note that the products we carry may have changed.