All tagged Kagawa Prefecture

Yamaroku Soy Sauce

A fifth generation soy sauce brewer and master builder of the large wooden barrels (kioke) traditionally used in Japan to ferment foods, Yasuo Yamamoto is proving the flavor benefits of the kioke barrels by the deep, dark, overwhelming savoriness of the classic style of soy sauce that he is making with them at Yamaroku Soy Sauce.

Namihanado Sea Salt

In a modernistic salt house on Shodoshima Island, Toshiki Kaba has skillfully adapted Japan’s traditional ryuka-shiki-enden salt-making method to produce a light, sweet-tasting Seto Inland Sea salt. The salt is contributing to the island’s revival as a regional food center as well as supporting a new life for himself and his family.