Discover the Japanese terroir

Fermentation is a natural process at the heart of Japanese cuisine. More than a simple means of preservation, it enhances flavors and enriches foods with essential nutrients. Favored by Japan's warm, humid climate, fermentation is an age-old technique that has given rise to emblematic ingredients that are now indispensable.      Essential Fermented Foods   Miso and Natto: Fermented Soy Pasta   Miso, whose origins date back to the 8th century, is a fermented soybean paste used as a seasoning in many Japanese dishes, including the famous miso soup. Miso production involves fermenting a mixture of soy, rice or barley, salt and a yeast fungus called Aspergillus oryzae.      Natto, meanwhile, is another fermented soy product, particularly renowned for its stringy texture and pronounced taste. Rich in probiotics, it is often eaten for breakfast with rice.     Soy sauce (Shoyu): The Black Gold of Japanese Cuisine   Soy sauce, one of the world's oldest fermented sauces, is the result of a fermentation process involving a mixture of soy, wheat, water, salt and yeast lasting at least six months. Its intense umami makes it an essential ingredient for spicing up Japanese dishes. You can find out more about the production process of our soy sauces, brewed in the family-run Daikou Shoyu company, in our article “The art of umami”.       Umeboshi: the fermented plum with beneficial properties   Umeboshi are Japanese plums fermented with salt, known for their tangy, salty flavor. Traditionally eaten with rice, they are renowned for their digestive and detoxifying benefits.   The different methods of fermentation in Japan   Koji fermentation  Koji (Aspergillus oryzae) is a microscopic fungus essential to the production of miso, soy sauce and sake. It breaks down starches into sugars, promoting fermentation and the development of umami flavors.   2. Brining (shiozuke)   Shiozuke is one of the oldest Japanese fermentation methods, using salt to ferment foods such as wakame seaweed and umeboshi plums.   3. Rice bran fermentation (nukazuke)   Nukazuke uses rice bran mixed with salt and water to ferment mainly vegetables. The result is tasty pickles rich in probiotics.  4. Sake fermentation (Kasuzuke)   Kasuzuke involves macerating food in a mixture of sake lees (kasu), mirin, salt and sometimes sugar. This process gives the ingredients a tender texture and refined flavor.     Rich and varied, Japanese fermentation is a culinary art in its own right. Whether you're discovering new flavors or enjoying the benefits of probiotics, incorporating Japanese fermented foods into your diet is a fascinating taste and nutritional experience. In our online store, you'll find authentic fermented products such as mirin and soy sauce to enrich your cooking and explore the richness of the Japanese terroir!   

Japanese cuisine, renowned for its balance and refinement, rests on an essential foundation: broths. At the heart of this culinary tradition, dashi occupies a central place, but historical variations and evolutions further enrich this unique culture.   Dashi: a pillar of Japanese cuisine   Dashi is the broth par excellence in Japan. It is distinguished from Western broths by its unique preparation method and meticulous selection of ingredients. There are several variations of dashi, but the most popular is certainly that made from smoked bonito flakes.   Key ingredients:      Kombu: umami-rich seaweed.   Katsuobushi: dried, fermented and smoked bonito flakes.   Other common ingredients: shiitake mushrooms and niboshi (small dried fish).      Preparation technique:   Slowly heat kombu in cold water to extract maximum umami.   Rapid infusion of bonito flakes to extract the essence of the flavors, preserving the purity of taste.   Japanese broth culture has its roots in the Jomon period (13,000-300 BC). However, dashi as we know it today emerged in the 7th century, with the combined use of kombu and katsuobushi. Over the centuries, these techniques have been refined, reaffirming the role of dashi as a central element of Japanese cuisine.   Dashi is used both as a base for soup dishes (miso soup, ramen noodle soup, udon and soba) and as an ingredient in popular dishes such as takoyaki, okonomiyaki, oyakodon and many more.    Ramen noodles, an essential use of broths    The origins of ramen go back to the early 20th century. Introduced by Chinese immigrants, ramen noodles are in fact a Japanese adaptation of Chinese gastronomy. Different ramen broth recipes have been developed over time in different regions of the country:      Shio: the oldest, this broth is seasoned with salt and has a yellowish color.   Shoyu: the use of soy sauce gives this broth a rich, balanced flavor.    Miso: using fermented soybean paste, this broth offers a deep flavor.    Tonkotsu: this rich, creamy broth made from pork bones is very popular in southern Japan.      Variations to suit different dietary preferences have also emerged. Dashi can be made with shiitake for a vegetarian version, or even with vegetables, as in the case of shōjin dashi, the dashi used in Zen Buddhist vegan cuisine.      Japan's broth culture illustrates a refined culinary tradition focused on the subtle extraction of flavors and the harmony of ingredients. Whether dashi, ramen broths or modern variants, these preparations embody the soul of Japanese cuisine and its commitment to taste perfection. Find a wide selection of dashi in our online store! 

Japanese New Year (正月, “Shōgatsu”) is a celebration rich in tradition and symbolism, combining spirituality, festivity and gastronomy. Much more than a simple transition between two years, this period reflects the importance of purification rites, community exchanges and cultural transmission. Let's discover the key activities and culinary delights that make this a unique event.  

Our brown rice vinegar has been brewed since the Edo period by Tankaisu, a small business located on the western bank of lake Biwa in Shiga prefecture. This vinegar, made by Fukui-san from locally harvested rice, was fermented for 2 months then subsequently aged for 2 years to reach a mild and smooth taste. This vinegar has won the prestigious Mie Maru prize for quality food in 2021, 2022 and 2023.

In the realm of Asian gastonomy, few ingredients bring as much depth of flavour to dishes as soy sauce does. The brewing method of traditional Japanese soy sauce is an intricate mix of science and tradition. Experience the outstanding quality of our traditional Japanese soy sauce, made with care by Daikō Shōyu, a family-owned soy sauce brewery dating back to 1852.

The origins of soy sauce can be traced back to China, where it was first documented in the Han Dynasty. Chinese soy sauce, known as jiang you, is brewed predominantly with soybeans, although nowadays, the addition of wheat during the fermentation process is becoming more common. Chinese soy sauce boasts a darker hue and a saltier taste compared to Japanese soy sauce. There are two main types: light soy sauce, which is lighter in color and saltier, and dark soy sauce, which has a thicker consistency and a slightly sweet, molasses-like flavor.  In contrast, shoyu, the Japanese soy sauce, achieves its distinctive taste by combining soybeans and wheat. The wheat starch contributes a characteristic sweetness and a more rounded flavor. There are multiple types of Japanese soy sauce which can be differentiated by the ratio of soy to wheat used in the recipe and the fermentation time. The 3 main types are :  Koikuchi, or dark soy sauce, is the most common type of Japanese soy sauce, constituting about 80% of the domestic production. It is made of equal parts soybean and wheat, giving it a well rounded taste suitable for both dipping and cooking.  Usukuchi, or light soy sauce, is lighter in color and saltier than koikuchi. It is made with a higher proportion of wheat than soybean. It is often used in Kansai cuisine, allowing for seasoning without darkening the color of dishes. It is ideal for soup bases, omelettes and sautés.   Tamari, or thick soy sauce, has a higher soybean content and little to no wheat. It tends to be thicker, richer, and has a more full-bodied flavor. It has the highest umami content in the soy sauce family making it great as a dipping sauce for sashimi or as a finishing sauce on grilled meats and roasted vegetables. Discover the unparalleled quality of our traditionally made Japanese soy sauce, meticulously crafted by Daikou Shoyu, a multi-generational family with a legacy spanning back to 1852.

Miyone's candied citrus peels are made with native Japanese citrus fruits from 4 simple ingredients. Read the article to find out more about the 2nd generation company behind this product.

Kensuke Osugi, current owner and the 6th generation of traditional soy sauce maker of Daikō Shōyu, explains how his commitment to continuously improving his products while maintaining traditional brewing methods has made his company successful.