Founded in 1921, Kaneyoshi is a fourth-generation soy sauce brewery in the countryside of Fukuoka. Made with pesticide-free soybeans and wheat, this soy sauce is aged for two years in traditional kioke, cedar barrels. Perfect for vegetables, fish, and meat, from simmering to finishing and dipping.

Made with Fukuyutaka soybeans from Saga, Chikugoizumi wheat from Kumamoto, and Australian sun-dried salt.

How to use

Use it anywhere you'd use soy sauce, for dipping and simmering. Try it with sashimi, sushi and gyoza, drizzled over tofu or a bowl of rice, or in simmered dishes like nimono and teriyaki.