Mukashi Shoyu is a traditional soy sauce made by Katsumaru Shoyu, a long-established producer with a history spanning 110 years. The company is located in Niimi, Okayama Prefecture, a town blessed with abundant natural surroundings and a rich history. Since the Kamakura period (1185–1333), the area flourished as a manor belonging to Toji Temple in Kyoto.
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.
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.
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.