Matsuai Food Co., Ltd.
https://www.matsuai.co.jp- Exports from Japan
- Booth number S2-C29-029
- Japan exhibitors
- Exportable
- Co-exhibitor
- Organizer : JAPAN SHOYU ASSOCIATION
Matsuai Food Co., Ltd. is a soy sauce・miso・vinegar brewing company in Matsuai, Uki City, Kumamoto Prefecture, and has been in business for over 196 years today.
Since the 19th century, this Matsuai district has prospered as a gateway to the sea and as a brewing town.
High-quality soybeans, wheat, and salt are gathered from all over Kyushu island, and we are blessed with an abundance of good-quality water and a warm climate that is suitable for brewing soy sauce, miso, and vinegar.
| Country / Region | JAPAN |
|---|---|
| Exhibited products | 10-year aged soy sauce, Drinking Unfiltered Vinegar with Amanatsu Orange, Koji shoyu, naturally brewed marudaizu soy sauce, GInger miso, Awaya premium garlic miso |
Exhibit Product
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10-year-aged Soy Sauce AWAYA
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Target Sector
High-end restaurants, fine sushi restaurants, and high-end super market
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Usage Scenes(Usage/Recipies)
It is delicious with sea bream sashimi, scallop carpaccio, and beef tataki. This soy sauce has a strong
aroma, so it's best to use it as a finishing touch on grilled chicken or fish, either by brushing it on or
by adding a few drops.
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Specialities,Sales point
10-year-aged Soy Sauce AWAYA is made from whole soybeans and wheat grown in Kumamoto
without using any pesticides or chemical fertilizers during the cultivation period. It is carefully
fermented and matured over ten years to bring out the mellow aroma and rich flavor.
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Target Sector
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Drinking Unfiltered Vinegar with Amanatsu Orange
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Target Sector
Health-conscious women in their 20s and older
high-end super markets and fine restaurants
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Usage Scenes(Usage/Recipies)
The standard dilution ratio is 3:1. It can be diluted with water, sparkling water, hot water, or
milk etc. to your preference, or enjoy it as is by pouring it over ice cream. It can also be blended
with your favorite seasonings to make salad dressings and more.
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Specialities,Sales point
This is a drinking vinegar characterized by the refreshing acidity of vinegar and citrus fruit. The base brown rice vinegar is meticulously fermented and aged using the static fermentation method, allowing the umami and minerals of the ingredients to fully dissolve into the vinegar. The cloudiness (in the vinegar) comes from the acetic acid bacteria used to make the vinegar. Additionally, the amanatsu oranges grown on our own farm through natural cultivation are juiced with the peel and
blended with raw sugar, which provides a natural sweetness.
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Target Sector
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Koji Shoyu
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Target Sector
High-end restaurants, fine sushi restaurants, and high-end super market
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Usage Scenes(Usage/Recipies)
Its gentle sweetness makes it perfect for seasoning grilled rice balls and boiled eggs. It also goes well with caprese salad, raw or grilled vegetables and roast beef.
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Specialities,Sales point
KOJI SHOYU is made from soybeans and wheat grown in Kumamoto without using any pesticides
or chemical fertilizers during the cultivation period. Over-one-year aged moromi is brewed with our
special rice malt made using rice from our own farm (no pesticides or chemical fertilizers used
during the cultivation period), meaning that it has been aged in two stages in total. The natural
sweetness of the rice malt gives soy sauce a mild taste with a good balance of flavor and sweetness
without adding any sugar or sweeteners.
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Target Sector