Kamada Shoyu - A tradition of excellence since 1789

The Sanuki region (now Kagawa Prefecture) on Shikoku Island in Southern Japan has long been renowned for its salt production. Its shallow beaches have provided 80% of Japan’s salt for many years. With abundant sunshine and open fields, Sanuki also proved to be ideal for growing wheat and soybeans, making it a perfect region for soy sauce production. 

Since 1789, Kamada Shoyu has perpetuated the art of producing exceptional soy sauces in this region, living up to its motto: “To offer the highest quality of soy sauces, serve the community and inspire public confidence”. Over the generations, Kamada has innovated and developed new products, while maintaining its commitment to quality and service. 

Today, Kamada Shoyu is best known for its soy sauce-based dashi broths. Indeed, the company was the first to popularize the combination of dashi and soy sauce as a cooking ingredient and base for broths in Japan in the 1960s. 

 

What is dashi soy sauce?  

"Dashi Soy Sauce” was created and launched in 1965 when Kamada realized the importance of making everyday cooking easy and tasty. To ensure that flavor remained the priority, Kamada carefully selected top-quality ingredients, sourcing dried mackerel from Yakushima, dried bonito from Makurazaki and kombu from Hokkaido. After two years of development, “dashi soy sauce” has been perfected as a versatile, rich in umami ingredient for everyday Japanese cooking. 

 

 Source : Kamada Shoyu 

Enhance your kitchen today with the various Kamada Shoyu products available in our online store!