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Soy Salt

Kamebishiya(Kagawa)

Traditional soy sauce delivered in a new format Redefining Japanese flavor with imaginative ideas

As the country’s sole remaining successor of the “Mushiro Koji Method,” the 260-year old Kamebishi produces soy sauce with an uncompromising focus on long-term fermentation. The company arrived at this soy salt after a series of trial and error, a product that can only be achieved with the strong, rich flavors Kamebishi soy sauce. Capturing the flavors of soy sauce inside a crystalline form, this salt makes the classic Japanese taste suitable for various types of cooking.

Kamebishiya
Kagawa
2015 Gold Award for Products
Genre:Food/Drink