Freeze dried soy sauce.

To make a bottle (20 g) of Crystalized Shoyu,75 g of condensed naturally fermented soy sauce is used.

While thisCrystalized Shoyu is extra rich in flavour, it contains 1/6 reduced sodiumcompared to the same amount of table salt. You can use this crystallised shoyu to sprinkle on any food, even on ice cream or any dessert of your choice.

[Naogen Shoyu]

In the small town of Oono, Kanazawa has been well known as one of Japan’s premiere centres of Shoyu production since 1615. Oono Town meets the Sea, an inlet that of Japan. Its perfect climate and high-quality water create an excellent flavour for shoyu.

Naogen was established in 1825 in Kanazawa. The company closely follows the footsteps of Ibei Naoeya, its precursor and inventor of the historical soy sauce Oono Shoyu, invented in the town of the same name, Oono. This soy sauce was the first produced in the area thanks to fabrication methods imported from Kishu, Wakayama, during the 15th century. Slightly adjusted and modernised over time, these traditional methods remain the basis of soy sauce and soy sauce-based products produced by Naogen.

Junichiro Naoe, CEO, is the eighth generation of his family-run business. He continues his familys golden legacy with unerring pride by continuing to innovate products of undiminished quality using the finest Japanese-sourced ingredients.