Product Introduction
Marushima Soy Sauce Co., Ltd. was established in 1950 as a soy sauce manufacturer and retailer.
Subsequently, in 1960, we succeeded in manufacturing additive-free soy sauce. In addition to soy sauce production, we established the dashi (broth) and pickles divisions in the same year.
In 1977, we established a tsukudani (simmered seafood/meat) factory, and we have been developing our business with four pillars: "Soy Sauce Division," "Dashi Division," "Tsukudani Division," and "Pickles Division."
We have a history of over 60 years since our founding.
This is a honjozo soy sauce, carefully aged using soybeans and wheat as raw ingredients, with traditional techniques passed down on Shodoshima Island, which has a 400-year history of soy sauce brewing and is blessed with the ideal climate and environment for soy sauce production.
It is finished with a light color that further enhances the color and taste of dishes.
It is popular among those who often cook simmered dishes.
We also recommend usukuchi (light soy sauce) for New Year's dishes and bamboo shoot dishes.
Ingredients
Soybeans (non-genetically modified), Wheat, Salt
Please Read Carefully (Disclaimer)
Business Hours: Weekdays 10:00-17:00
Our store is closed on Saturdays, Sundays, and national holidays (including long holidays such as Golden Week, Obon, and year-end/New Year holidays).
The scheduled shipping date for products will be announced via email after order confirmation, so please be sure to check.
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