IGAGOE Co., Ltd

White soy sauce is mixed with canola oil, black truffles, and porcini mushrooms, and bonito and kelp give it a rich, mellow flavor. This luxurious soy sauce is fragrant with truffles.

This delicious soup stock is made with a whole piece of Hokkaido kelp, and is carefully crafted with bonito and mackerel stock to bring out the flavor even more. It is diluted three times, so please dilute it before use.

A rich flavorful combination of brewed soy sauce and domestic yuzu juice.

This is a superb dark soy sauce made using a natural fermentation method that slowly ferments and matures it in the warm and cold seasons of the mountain town of Iga. This dark soy sauce, representative of Iga-goe, is characterized by the deep richness and sharpness that can only be achieved through natural fermentation. (JAS Special Grade)

This white ponzu soup has a refreshing acidity and is made with a generous amount of Niihime citrus fruit from Kumano, Mie Prefecture.Finished with a dashi broth made from slowly simmered Hokkaido kelp and white soy sauce that does not overpower the citrus flavor, it brings out the distinctive acidity and aroma of Niihime.It can be used in a variety of dishes, such as hot or cold pork shabu-shabu, as a sauce for gyoza dumplings, and seared bonito.