Shoyu & Tamari

Today, Soy sauce is known throughout the world as a popular Japanese seasoning and is available in most food grocery stores. The accelerated increasing popularity and demand for soy sauce as well as other Japanese foods is related to the increased awareness of how our dietary choice impacts our health. In Japan, there are many varieties of soy sauces available. Among this wide variety of soy sauces, "Shoyu" and "Tamari" are the two types popular outside Japan. Although they are both known as soy sauce, there are distinct differences in ingredients, history, and characters. Traditionally, they are used for different purposes in the Japanese cuisine.


Soy sauce is not new to the West. Japanese soy sauce is said to have even graced the tables of Louis XIV. An 18th century Swedish botanist named the "Soya bean" after his own mispronunciation of "soy sauce", thereby identifying the bean with the Japanese product made from it. Among the different writings regarding the history of soy sauce, it is said that the word "soy sauce" first appeared in literature from the Muromachi Period (1392-1573).

In 1254, a Buddhist priest named Kakushin from Wakayama Prefecture (western part of Japan) brought back the origin of soy sauce miso "Moromi" from China. Then he taught the people of the Wakayama area how to make soy sauce. The production of soy sauce was then passed on to "Shodo Island," which is located across the Inland Sea from Wakayama Prefecture and from there spread across throughout Japan.

Today, Shodo Island, unlike the other parts of Japan, remains pollution free and is known for its natural picturesque views. The climate on this island is ideally suited for soy sauce production. Soy sauce has been produced on Shodo Island for over 400 years and at one time boasted over 400 individual soy sauce manufacturers. From the pristine environment of Shodo Island, one of MUSO's soy sauce is manufactured, using only traditional methods handed down from one generation to the next.

In the Japanese kitchen, soy sauce is as common as rice and chopsticks. However, the soy sauce of today is a far cry in quality and flavor from the traditional products originally produced on Shodo Island. Today over 99% of the soy sauce sold worldwide are manufactured using modern, industrialized methods. Many of these soy sauces contain ingredients not used traditionally such as colorings, preservatives or other additives.

Unlike these commercially produced soy sauces, MUSO's soy sauce is manufactured with only natural ingredients. Where commercially produced soy sauce takes only 3-6months in artificially temperature controlled vats, MUSO's soy sauce is aged for 18 to 24 months in the same time honored method as first introduced to Shodo Island over 400 years ago. For those demanding only the best, MUSO has made available the finest quality soy sauce which is sold in over thirty countries around the world.


Fermentation process

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