Kibiki Tamari （Tamari soy sauce）

Soy Sauce

Target Sector
Sushi bars, tempura restaurants, Japanese restaurants, yakitori shops; foodservice operators that place high importance on soy sauce quality; overseas buyers seeking traditional Japanese soy sauces; premium supermarkets and select shops; restaurants specializing in wagyu beef and seafood.
Usage Scenes(Usage/Recipies)
Ideal for sashimi, sushi, tataki, teriyaki, kabayaki (grilled eel with sweet soy sauce), sukiyaki, simmered fish, grilled vegetables, steak sauces and other dishes across authentic Japanese and fusion cuisines. Its concentrated umami and viscosity give sauces a glossy finish and deep flavor.
Specialities,Sales point
This is a regional specialty tamari soy sauce from the Tokai area, made only from the portion that naturally accumulates in the wooden barrels (the “namabiki” portion). Aged for more than 18 months, it features extremely rich umami and a dark color that adds premium depth and shine to dishes. Produced in a soy sauce factory certified under the Japanese Soy Sauce (JAS) standard, it offers quality and safety that meet international expectations.
We can supply a wide range of formats, from 150 ml retail bottles to 1 L and large 18 L bag-in-box containers for foodservice, making it suitable for restaurants, food manufacturers, and wholesalers.
Countries of Trade
AUSTRALIA ： Indirect transactions only

BELGIUM ： Indirect transactions only

CANADA ： Indirect transactions only

CAMBODIA ： Indirect transactions only

CHINA ： Indirect transactions only

FRANCE ： Indirect transactions only

GERMANY ： Indirect transactions only

HONG KONG ： Indirect transactions only

INDIA ： Indirect transactions only

INDONESIA ： Indirect transactions only

ITALY ： Indirect transactions only

JAPAN ： Direct transactions only

KOREA ： Indirect transactions only

MALAYSIA ： Indirect transactions only

MEXICO ： Indirect transactions only

MYANMAR ： Indirect transactions only

PHILIPPINES ： Indirect transactions only

SPAIN ： Indirect transactions only

SINGAPORE ： Indirect transactions only

TAIWAN ： Indirect transactions only

THAILAND ： Indirect transactions only

U.A.E. ： Indirect transactions only

U.K. ： Indirect transactions only

VIET NAM ： Indirect transactions only

Size / capacity	Size: 80mm × 80mm × 270mm Volume: 1L
Manufacturer's Suggested Retail Price	700 yen (tax included)
Ingredients	Defatted Processed Soybeans (manufactured in the USA or India), Salt, Wheat / Seasoning (Amino Acids, etc.), Sweetener (Licorice), Vitamin B1
Expiration date	Shelf Life: 540 days
Special Remarks	One of the most popular products in our lineup, this tamari soy sauce is frequently adopted by Japanese restaurants overseas. Because a small amount is enough to season dishes, it greatly improves efficiency in professional kitchens.
Catalog PDF file	Kibiki Tamari （Tamari soy sauce）

Inquiry to exhibitor

Imokei Co., Ltd.

https://imokei.co.jp

Japan exhibitors
Exportable
Co-exhibitor
Organizer : JAPAN FEDERATION OF MISO MANFRS CO-OPS

FOODEX JAPAN 2026 / 2026 Japan Meat Industry Fair 50th
Exports from Japan
Booth number S2-K33-020

Exhibited products	Founded in 1877, Imokei is a miso and tamari soy sauce brewery in Gifu City. We present five signature products that highlight traditional wooden-barrel fermentation. “Kura-dashi Miso” is a soybean miso aged in wooden barrels. It adds UMAMI to soups, hot pots, stews, and works as a base for sauces and marinades. “Yuzu Miso” blends yuzu with mellow miso to create a versatile sweet seasoning. It enhances meat and fish glazes, vegetable dips, and grilled rice balls, fitting both Japanese and fusion cuisine. “Sudachi Miso Dressing” combines sudachi citrus with miso umami. Ready for salads, grilled vegetables, and seafood, it supports health-conscious menus. “Nama-biki Tamari” (Tamari Soy Sauce) is a dense tamari extracted from long-fermented wooden-barrel moromi. With minimal heat, it keeps a smooth aroma and natural thickness, ideal for sushi, sashimi, eel sauce, steaks, and grilled dishes. “Ajikko” (Dashi Soy Sauce) is an all-purpose soy sauce enriched with dashi. Suitable for egg-over-rice, tofu, tempura sauce, hot pots, and stir-fries, it is also used overseas as a ramen “tare” base.

Exhibited products

Founded in 1877, Imokei is a miso and tamari soy sauce brewery in Gifu City. We present five signature products that highlight traditional wooden-barrel fermentation.

“Kura-dashi Miso” is a soybean miso aged in wooden barrels. It adds UMAMI to soups, hot pots, stews, and works as a base for sauces and marinades.

“Yuzu Miso” blends yuzu with mellow miso to create a versatile sweet seasoning. It enhances meat and fish glazes, vegetable dips, and grilled rice balls, fitting both Japanese and fusion cuisine.

“Sudachi Miso Dressing” combines sudachi citrus with miso umami. Ready for salads, grilled vegetables, and seafood, it supports health-conscious menus.

“Nama-biki Tamari” (Tamari Soy Sauce) is a dense tamari extracted from long-fermented wooden-barrel moromi. With minimal heat, it keeps a smooth aroma and natural thickness, ideal for sushi, sashimi, eel sauce, steaks, and grilled dishes.

“Ajikko” (Dashi Soy Sauce) is an all-purpose soy sauce enriched with dashi. Suitable for egg-over-rice, tofu, tempura sauce, hot pots, and stir-fries, it is also used overseas as a ramen “tare” base.

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