Tenmei 7 (1787)
A soy sauce brewer that continues to grow while preserving traditional production methods
Founded in Tenmei 7 (1787), Oka Naosaburo Shoten is a long-established shop with over 230 years of history, and the soy sauces bearing the name “Japan’s Best” are all made with carefully selected ingredients using traditional methods, and starting with “domestically produced organic soy sauce” made from organic Japanese soybeans and wheat, the company manufactures and sells a wide range of soy sauce–based products, and while its headquarters are located in Machida City, Tokyo, it operates a factory in Omama, Gunma Prefecture equipped with the latest facilities based on HACCP standards for advanced food quality management, and its soy sauce has been used in local school lunches for over half a century and is also favored by famous ramen shops across Japan, and in recent years the company has also been focusing on developing various processed products using local agricultural produce as well as other seasonings.
The company also actively works on collaborative products and menu items with major corporations, and these efforts are well known through television and magazines, and its products can also be purchased through its online shop, allowing people to easily enjoy safe and reliable seasonings backed by tradition at home.
History
Oka Naosaburo Shoten is a soy sauce brewery founded in Tenmei 7 (1787), and since its founding it has continued to make soy sauce using the same wooden barrel brewing and natural fermentation methods, and starting with the organic “Nihonichi Soy Sauce” made with carefully selected organic Japanese soybeans and wheat, it focuses on creating products customers can enjoy with confidence, including soy sauces made with domestic ingredients, processed soy sauce products such as tamago kake soy sauce, and even soy sauce ice cream.
This Notable Item
Domestic organic dark soy sauce 1.8 liters (PET bottle)
3,011 yen
This soy sauce is made from domestically produced organic whole soybeans, organic wheat, and Japanese salt, and is brewed and aged by fermentation in traditional large wooden barrels, and when the fully matured mash is pressed, the rich aroma and deep umami of the first-pressed raw soy sauce are preserved, making it a product that can be used for a wide range of purposes from simmered dishes to dipping sauces and broths.
Raw soy sauce 200 ml
482 yen
Raw soy sauce is soy sauce made directly from pressed mash, with yeast, enzymes, and lactic acid bacteria still alive, and it is not heat-treated or membrane-filtered, and as freshly pressed raw soy sauce with the aroma of koji remaining it is the No. 1 product in repeat purchases, pairing well with tofu and lightly flavored sashimi, and it is also used by well-known ramen shops.
Tomato dressing 150 ml
476 yen
This dressing is made using whole tomatoes and onions produced in Tokyo, and its flavor brings out the acidity and sweetness of tomatoes along with the umami of onions, and it has been selected as a Tokyo regional specialty product, and it is recommended for use on salads and boiled vegetables or when making cold pasta.
Spot Overview
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