Nikko soy sauce salt “brew” ～KAMOSU～

Nikko Toshogu Shrine Presentation Soy Sauce “Fudaisoden”

become "salt"


Soy sauce lees contains the flavors of each brewery.
Features of Nikko Toshogu Shrine Presentation Soy Sauce “Fudaisoden”
The rich sweetness and aromatic aroma of rice can also be used in soy sauce lees.

Using soy sauce lees contributes to a circular food culture.
We believe that this will also lead to SDGs initiatives.

The concept of ``Nikko Salt'', which never existed before, has been introduced to the local Nikko area.
We have now commercialized this product in the hope that it will help increase its appeal.

The raw material is soy sauce lees, which contains everything needed to make soy sauce.
``Soy Sauce Flavored Salt'' is a must-try dish in Nikko and Tochigi Prefecture.

Until Nikko soy sauce is made.

Our company was founded in 1891 as a koji shop.
Since then, we have progressed as a miso and soy sauce brewer.
In the 1960s, with the rise of major manufacturers,
It was becoming impossible to sustain the business solely by manufacturing and selling miso and soy sauce.

Around that time, we focused on the rich sweetness of rice koji, which has been our staple since our founding.
The previous president, Junichi, devised a two-step manufacturing method that involved adding rice koji to soy sauce.
This became the foundation of the Nikko soy sauce that we currently produce.


Pickle pickles using only soy sauce.

When local vegetables were marinated in the soy sauce mentioned above,
It has a natural yet rich sweetness.
It has become a very popular product.

We want you to enjoy the taste of Nikko and spend some time together around the hearth.
With this in mind, we named it "Nikko Robatazuke."
Since then, this soy sauce production method that does not use sugar has been
Because we have been investigated by other companies,
The number of people involved in brewing has been limited to a limited number of people, and the company has maintained strict confidentiality.


Nikko Toshogu Shrine Presentation Soy Sauce “Fudaisoden”

In 2015, approximately half a century has passed since the development of soy sauce.
The 400th anniversary festival of Nikko Toshogu Shrine will be held.

I would like to express my gratitude to my ancestors for doing business in Nikko.
From my desire to add color to the festival of the palace I served, until then.
We decided to present an unknown treasured soy sauce.
After the first offering in 2013, we have continued to offer this soy sauce at the regular spring and autumn festivals and the Setsubun Festival.


"Soy sauce that goes well with rice"

The flavor I keep looking for is soy sauce for rice.
Therefore, soy sauce is made using a large amount of rice as the raw material.
However, the inside of soy sauce is a harsh environment for rice koji, which is full of salt and other microorganisms.
Growing salt-tolerant and strong koji has been a series of difficulties.

In 2015, the Kojimuro was remodeled using the "Manufacturing Subsidy".
We have finally created an environment where we can make the ideal koji.
We've been making it for about half a century, and next year will be exactly 10 years since we started selling it in 2013.
Thanks in part to the effects of our famous soy sauce ice cream, our soy sauce has become a favorite among many people.


The hometown of Nikko soy sauce and salt is Mt. Chokai.

It is only about 15 km from the Sea of ​​Japan to the summit.
The rain that falls not only on land but also gushes into the sea.
Pumping up seawater containing underground water from Mt. Chokai that gushes out from Fukiura,
It was boiled down with soy sauce lees in a flat pot, then baked and polished.


Nikko soy sauce flavored salt.

The flavor of soy sauce is also concentrated in soy sauce lees. Of the ``Fudai Soden'' that is not published outside the gates.
``Nikko Soy Sauce Salt'' is made by boiling down soy sauce lees and seawater from Mt. Chokai.
Not only for cooking, but also for sweets etc. "Nikko Soy Sauce Salt"
Discovering new possibilities for soy sauce, creating a new sensation that never existed before.
Salt flavored with soy sauce.


Various ways to eat

Salt is truly a versatile seasoning! The results of our own survey are as follows.

Fried foods...tempura, karaage, pork cutlet, etc.
Rice, noodles...white rice, fried rice, egg-cooked rice, chestnut rice, red rice, shrimp pasta
Meat: Steaks, hamburgers, yakiniku, all meat dishes,
Fish: Grilled salmon in foil, sashimi, grilled fish, sea bream and conger eel sushi
Vegetables: warm vegetables, raw vegetables + olive oil, potato butter, avocado, mushroom butter
Sweets... Ice cream, pudding, whipped cream, French toast