Made with Simple Ingredients and Traditional Methods
This much-loved soy sauce is made using only three ingredients: whole soybeans, wheat, and salt. The mixture is left to ferment and mature naturally for a full year, allowing the flavors to develop slowly. Once fermentation is complete, the moromi mash is pressed to extract the soy sauce, which is then heat-treated for sterilization and bottled.
The result is a soy sauce with a nostalgic reddish-brown color, a deep aroma, and a rich, satisfying flavor. Its traditional production method and straightforward ingredients create the familiar taste that has made it popular for generations.
A Versatile Seasoning for Japanese Home Cooking
Mukashi Shoyu is a koikuchi-style soy sauce, the standard dark soy sauce widely used in Japanese cuisine. Its versatile flavor works well in a variety of dishes, including nikujaga (a comforting stew of meat and potatoes) and teriyaki. It is an excellent choice for adding depth and authentic Japanese flavor to everyday cooking.
A Memorable Souvenir from Okayama
The bottle features a charming retro-style design that reflects the product’s long heritage. For travelers exploring the Hiruzen Highlands and Yubara Onsen area, Mukashi Shoyu makes a distinctive souvenir and a delicious way to bring the flavors of traditional Japanese cooking home.