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
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.
| Country / Region | JAPAN |
|---|---|
| Exhibited products | soy sauce, soy sauce seasoning mix, yuzu ponzu |
Exhibit Product
-
Nihonichi Premium dark soy sauce
-
Target Sector
Retail: Premium supermarkets, gourmet food stores, Japanese food specialty shops, department stores
Food Service: Restaurants, hotels, catering companies
Distributors / Importers: Japanese food importers, premium food trading companies, specialty food distributors, distributors for restaurants, distributors for retail channels
Private Label (PB) / OEM: OEM buyers, private label partners
Others: Chefs, fermentation-related companies, cultural institutions, museum shops -
Usage Scenes(Usage/Recipies)
It is best enjoyed by lightly dipping rich, fatty sashimi to fully appreciate its depth of flavor.
It is also highly recommended for a wide range of home-style dishes, such as simmered fish and nikujaga (Japanese-style meat and potato stew). In addition, it pairs beautifully with sashimi such as salmon roe (ikura), horse mackerel (aji), and mackerel (saba), enhancing their natural richness without overpowering the fish. -
Specialities,Sales point
It is best enjoyed by lightly dipping rich, fatty sashimi to fully appreciate its depth of flavor.
It is also highly recommended for a wide range of home-style dishes, such as simmered fish and nikujaga (Japanese-style meat and potato stew). In addition, it pairs beautifully with sashimi such as salmon roe (ikura), horse mackerel (aji), and mackerel (saba), enhancing their natural richness without overpowering the fish.
-
Target Sector
-
Soy sauce seasoning mix
-
Target Sector
Retail: Premium supermarkets, gourmet food stores, Japanese food specialty shops, department stores
Food Service: Restaurants, hotels, catering companies
Distributors / Importers: Japanese food importers, premium food trading companies, specialty food distributors, distributors for restaurants, distributors for retail channels
Private Label (PB) / OEM: OEM buyers, private label partners
Others: Chefs, fermentation-related companies, cultural institutions, museum shops -
Usage Scenes(Usage/Recipies)
WAGYU is the BEST!
This soy sauce spice combines three powerful elements: the bold aroma of garlic, the gentle sweetness and warm spice notes of nutmeg, and soy sauce—the very symbol of Japanese fermentation culture. Together, they create a versatile seasoning that adds depth and complexity with just one sprinkle. Garlic defines the flavor profile, nutmeg leaves a soft, lingering warmth on the finish, and the umami of soy sauce ties everything together in perfect balance.
For everyday use, simply sprinkle it over grilled meat, steak, roast chicken, fried chicken, or pork sauté to achieve the satisfying richness of garlic butter or a chef’s special sauce. It pairs exceptionally well with ground-meat dishes such as hamburg steaks, meatballs, and sausages, and can be used both as a seasoning before cooking and as a finishing touch. On fried and oven-baked dishes—such as French fries, potato gratin, and croquettes—it enhances aroma and spice, allowing simple ingredients to truly shine.
Its versatility extends beyond Western cuisine. In Japanese and Asian dishes, it elevates fried rice, yakisoba, stir-fried vegetables, and yaki-udon, adding layers of umami with garlic and nutmeg. -
Specialities,Sales point
This soy sauce spice combines garlic, nutmeg, and soy sauce, and is further enhanced by the upcycling of soy sauce lees, bringing together fermented umami, aromatic spices, and sustainability. Built on the deep richness of traditional Japanese soy sauce, the bold flavor of garlic defines the profile, while nutmeg adds gentle sweetness and warmth to the finish.
Designed so that the flavor is complete with just one sprinkle, it can be used both during cooking and as a finishing touch. It works across a wide range of dishes, including meat, fish, vegetables, eggs, rice, and noodles. From grilled meats and fried foods to pasta, pizza, and soups, it adds umami, aroma, and depth without the need for multiple seasonings.
By reusing soy sauce lees—an underutilized byproduct rich in fermented flavor—this product helps reduce food waste and supports resource circulation. Aligned with SDGs Goal 12: Responsible Consumption and Production, it represents a modern evolution of Japan’s fermentation culture and offers strong appeal for home use, professional kitchens, gifts, and international markets.
-
Target Sector