Use for chicken and salmon teriyaki, donburi, sukiyaki sauce, or nimono (savory stew). Dilute 2 to 3 times for gyudon (beef bowl), or oyakodon (chicken and egg bowl).
The region of Sanuki (Today Kagawa Prefecture), on Shikoku Island in southern Japan, has been renowned for centuries for salt production. Its shallow beaches have provided up to 80% of the country's salts for many years. Thanks to its generous sunshine and vast fields, Sanuki is also ideal for growing wheat and soybeans, making this region a prime location for soy sauce production.
From 1789, Kamada Shoyu perpetuates the art of producing exceptional soy sauces in this region, respecting this motto: "To provide the highest quality soy sauces, serve the community and inspire public confidence. ».
