ASAKURA

https://asakura-chomiryo.com/

• Exports from Japan
• Booth number S2-C29-025

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

Inquiry to exhibitor

“Beyond Seasoning, Through Fermentation.”
— The Next Umami from a Soy Sauce Brewery —

At the Asakura Seasonings booth, we present innovative seasonings rooted in generations of soy sauce fermentation. Our focus is on how fermentation continues to evolve and create new flavors for modern and global cuisine.

Our signature product, Kaisho, is a unique seasoning made by fermenting fish and koji together. Unlike traditional fish sauce, it offers a mild aroma, balanced saltiness, and gentle umami that enhances ingredients naturally. Simple tastings such as sashimi and egg dishes reveal its versatility as a new style of “shoyu.”

We also showcase fermented seasonings that bridge Japanese and Western cuisine, including Balsamic Soy Sauce and Masterne., a fermented mustard. Clear usage ideas make these products easy to imagine for international buyers.

In addition, Hakata White Dashi and Black Soybean Soy Sauce (barley koji fermented) represent our commitment to professional-quality seasonings for everyday use.

The booth emphasizes tasting and conversation, bringing together tradition and the future of fermentation.