Koikuchi (also known as dark soy sauce) is the most popular soy sauce, accounting for over 80% of soy sauces used. Producer Naogen, established in 1825, uses just four quality local ingredients: whole soybeans, wheat, sea salt and pure water from Mount Haku. The Soy sauce is then fermented for one year in cedar barrels.

This soy sauce was the first soy sauce produced thanks to fabrication methods imported from Kishu, Wakayama, modernised during the 15th century. Slightly modernised over time, these traditional methods remain the basis of soy sauce and soy sauce-based products produced by Naogen. The company closely follows Ibei Naoeya, its precursor and inventor of the historical soy sauce “Oono Shoyu”, invented in the town of the same name, Oono.

Naogen has been one of the most renowned soy sauce producers for about 190 years in the region of Hokuriku, including Toyama, Ishikawa and Fukui. The “Umakuchi shoyu” soy sauce by Naogen stands out with its colour and its umami-rich yet slightly sweet taste.

Ishikawa region benefits from an ideal climate and is rich in essential natural resources to make a good soy sauce. Namely, soy, especially the Kaga variety, water gushing out from mount Haku in Kana plain and locally made salt. Koji is also vital in the making of soy sauce, and Naogen pays great attention to its culture.

An authentic taste, rich in umami that is long and round in the mouth. This soy sauce is close to genshu, a strong sake or a full-bodied wine compared to sake or wine. Combining high-quality ingredients, modernised traditional methods, and the ideal environment, resulting in a high-quality soy sauce. The perfect pairing for

Sashimi
Grilled steak with wasabi
Sushi
Tofu

If you’re looking to add Koikuchi Marudaizu Soy Sauce to your menus flavourings, get in touch with the Cottage Foods team here.

A Taste of Koikuchi Soy Sauce