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).
***On sale (expires 2026/02), but can be safely consumed for an additional 180 days.***
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. ».
