Oka Naosaburo-Shoten Co., Ltd

https://nihonichi-shoyu.jp/

• Exports from Japan
• Booth number S2-C29-005

• Japan exhibitors
• Exportable
• Co-exhibitor
• Organizer : JAPAN SHOYU ASSOCIATION

Inquiry to exhibitor

For over two centuries, Oka Naosaburo Shoten has crafted soy sauce with a philosophy that pairs evolution with the preservation of tradition. Central to this is wooden-barrel fermentation—now used by less than one percent of Japan’s producers. Cedar barrels hosting lactic acid bacteria, yeast, and koji form a living microbial ecosystem that stainless steel can never replicate, shaping the depth and aroma of our soy sauce.

At FOODEX, visitors can experience this craft through the ingredients, koji, moromi mash, and slow maturation process. A highlight is the distinctive aroma created as koji transforms soybeans and wheat into amino acids, producing layered fragrances reminiscent of wine terroir. Long aging unifies sweetness, acidity, umami, and roasted notes into a rich, seamless profile.

“Tradition × Science × Fermentation Culture” defines our approach. Our soy sauce becomes not just a seasoning but a cultural experience. At FOODEX JAPAN, we invite you to discover the depth and character of our wooden-barrel brewed soy sauce.