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The soybean miso we produce
Soybean miso is basically made from only soybeans, salt and water. It is a very rare miso that is produced only in three prefectures in the…
- About miso
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KAKUMARUSA “Grained Soybeans Miso”
This soybean miso is slowly fermented and matured for over 18 months in the natural climate in a traditional wooden vat that we have been u…
- KAKUMARUSA
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KAKUMARUASA “PONZU”
KAKUMARUSA PONZU is made with fragrant yuzu juice from Tokushima Prefecture, with the added flavor of bonito and kombu dashi. Japanese gree…
- KAKUMARUSA
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KAKUMARUSA “KITAMARI”
Tamari soy sauce is a speciality of Aichi Prefecture. The main difference between Tamari and Koikuchi soy sauce lies in the ingredients. Ko…
- KAKUMARUSA
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Our New Brand “KAKUMARUSA”
We launched a new brand for the international market in January 2021. “We want to spread Japanese culture to the world.” “…
- KAKUMARUSA
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Greeting
Happy New Year Thank you very much for your kindness during the last year. We look forward to working with you in 2021 as well. We wish you…
- others
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What is “UMAMI”
Umami means “pleasant savory taste” in Japanese. The UMAMI taste can be found widely in a great number of foods such as beef, p…
- about UMAMI
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How to use TAMARI
How can we use TAMARI to bring out its flavor and richness? TAMARI can be used in the same way as KOIKUCHI soy sauce, basically. It is reco…
- Journal
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What is TAMARI ?
Today we are going to introduce “TAMARI soy sauce”, a specialty of Aichi Prefecture. TAMARI is said to have originated from the…
- about TAMARI
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The Warring States period and Soybean Miso
During the Warring States period from around 1400, rice and miso (miso) were a necessity for those who went into battle as a source of calo…
- About miso