Products

Competitive strong points of our company

High Quality

From the day of establishment in 1920, we have been providing high quality products based on technical know-how that has been accumulated for a long time. In fact, our products are used for cooing food from each country around the world, gaining popularity among the chefs in the country and overseas.

High Safety

We always provide safe products in line with the food safety system supported by FSSC22000 certification.

Detailed response to customers

We usually export products without passing through a trading company, and thus are able to ship out products at reasonable cost and with a detailed response to a customer.

Customized service

Our products are used by Japanese domestic soy-sauce manufacturers. We can also supply an OEM product under the brand name of a customer accordingly.

Flexibility

We are capable of adapting to the production of small lot such as making a sample product and a new product for test-marketing. For bulk shipment, we can ship out products by using wide variety of containers such as 18-liter BIB (Bag-In-Box), 200-liter Drum and 1000-liter IBC (Intermediate Bulk Container).

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Lines of Business

TAMARI

GOBU

Characteristics

“GOBU” is characterized by the rich taste and body with condensed flavor. It also has a thicker texture and can produce beautiful browning. As it has weak salty and acid tastes, umami (savory taste) will be retained longer. As a result, “GOBU” makes a meal taste far better.
The amount of the total nitrogen, the indicator of the grade of umami, contained in “GOBU” is twice larger than that of regular Koikuchi soy sauces on the market.

How to use

“GOBU” is used as a special soy sauce for luxurious sashimi in the Tokai and the Kansai areas of Japan, and it goes well with oily red-fleshed fishes. Also, it is highly recommendable to eat a steak of marbled Wagyu beef with “GOBU” and Wasabi because those can enhance the taste of Wagyu beef.
“GOBU” is used in the process of rice crackers and high-end products such as sauces for Yakiniku (grilled meat) and Kabayaki (grilled eel).

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Bifteck WAGYU, sauce moutarde et TAMARI

WAGYU steak with TAMARI & mustard sauce

Pain aux figue séchée et noix

Dried fig and walnut bread

Cannelé (KINAKO / MACCHA / nature) sauce TAMARI et glace

Canele (flavor: Kinako (toasted soybean flour), Matcha (powdered green tea) and Plain) with TAMARI sauce, served with ice cream

TOMIZU

Characteristics

Although “TOMIZU” has a milder taste and gentler flavor compared to “GOBU”, it still has strong taste. It has a thick texture and can produce beautiful browning. “TOMIZU”, as well as “GOBU”, makes a meal taste better, because it has weak salty and acid tastes and umami will be retained longer accordingly.
The amount of the total nitrogen, the indicator of the grade of umami, contained in “TOMIZU” is 1.4 times larger than that of regular Koikuchi soy sauces on the market.

How to use

As a TAMARI soy sauce, “TOMIZU” has the characteristic umami and gives gloss (“teri” in Japanese) to the surface of the foodstuff. In stewing and soups, it brings out the flavor of the raw ingredients and dried fish because it has a milder flavor compared to “KOIKUCHI” as stated below.
Having a wide range of uses, it is multipurposely used in Japanese, Chinese and Western cooking.

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Canard sauce TAMARI

Grilled duck with TAMARI sauce

Grillé d’oignon entier avec légumes racines et fromag

Grilled whole onion with root vegetables and cheese

Soupe de homard

Lobster soup

Gluten-free MARUDAIZU TAMARI

Characteristics

This product is a premium soy sauce and made from MARUDAIZU (whole soybeans, Not defatted soybeans) and without using wheat. For this reason, with the fresh scent of soybean, it reveals a mild flavor in the light taste.
The aftertaste is refreshing, so it is usable in place of KOIKUCHI when cooking a gluten-free dish.

How to use

This product is usable in cooking a gluten-free dish as it draws out the original taste of natural ingredients. It also has the characteristic umami and gives gloss (“teri” in Japanese) to the surface of the foodstuff as a TAMARI soy sauce. In stewing and soups, it brings out the flavor of the raw ingredients and dried fish because it has a milder flavor compared to “KOIKUCHI” as stated below.
Having a wide range of uses, it is multipurposely used in Japanese, Chinese and Western cooking.

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Cabillaud et EDAMAME, sauce

Simmered cod and beans with gluten-free TAMARI sauce

Tartare de thon aux wasabi et TAMARI

Tuna tartar with wasabi TAMARI sauce

KOIKUCHI

KOIKUCHI

Characteristics

Unlike regular Koikuchi soy sauces on the market, this “KOIKUCHI” undoubtedly has mild umami in the light taste, having the clear and fresh scent.

How to use

This product is usable in Japanese, Chinese and Western cooking.

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Grillé d’ poisson blanc

Grilled white fish

Terrine de légumes

Vegetables terrine

KOIKUCHI MARUDAIZU

Characteristics

With the fresh scent of soybean, this product reveals a mild flavor in the light taste.

How to use

Having a wide range of uses, it is usable in Japanese, Chinese and Western cooking.

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Quiche aux épinards, Coquille Saint Jacques marinées, sardines marinées
Quiche aux épinards, Coquille Saint Jacques marinées, sardines marinées
Quiche aux épinards, Coquille Saint Jacques marinées, sardines marinées

Spinach quiche, Marinated carrots and eggplants, Marinated scallops, Marinated sardines