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Yamaya Soy Sauce
Founded in 1850. Under the theme of "soybeans, koji, and fermentation", we continue to protect the food culture of the Enshu region. We support everyone's beauty and health through naturally derived fermented foods that have been handed down since ancient times.
1
【Additive-free】What goes into the customer's mouth must be safe. With that in mind, no additives are used
2
【Manufacturing method】While adhering to the manufacturing method from the beginning, we manufacture Hama natto, which is the raw material. It is manufactured with the stance that each grain is done by hand and helps with fermentation
3
【Inheritance of tradition】Fermented foods are the crystallization of the wisdom of our ancestors and form the basis of Japan food. By preserving tradition and providing products that are in line with the times, we will pass on the fermentation culture to the next generation
Brand Owner
More about the Brand Owner
金原 利征
Kinpara Toshiyuki
7th generation president of Yamaya Soy Sauce
While in college, he was forced to take over the family business due to the sudden death of his father
I didn't like fermented foods (Hama natto) when I was a child, but as I took over the family business and was involved in manufacturing,
Every day, I am reminded of the possibilities of fermented foods and their wonder, and I am becoming more and more fascinated.
With the cooperation of his wife, who was a nurse, he developed and disseminated the modern use of Hama natto and its appeal as a seasoning.
He has acquired the qualification of a fermentation meister and is currently engaged in food education.
He also gives lectures to local elementary school students.
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Learn more about this brand
Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?
Why are we doing?
Auto-translated
I want to convey the deliciousness of fermented foods to many people.
Yamaya Soy Sauce has been making "Hama Natto" since its founding in 1850, which is made by fermenting soybeans with koji mold.
It has a long history, and it is said that the prototype was introduced to Japan 1,500 years ago.
Hamanatto has been treated as an important military food due to its high shelf life and nutritional value.
It was also liked by warlords such as Ashikaga Yoshikatsu, Imagawa Yoshimoto, and Toyotomi Hideyoshi, and Tokugawa Ieyasu was especially fond of this "Hama natto", which is said to have been presented to successive generals of the Edo shogunate.
When I was 20 years old, my father passed away suddenly, and I was forced to take over the family business.
When I was a child, I didn't like fermented foods, and above all, when I was in elementary school, when I wanted to go out with my friends, and when I was an impressionable junior high and high school student, I was very annoyed by the family business that forced me to help.
After my father passed away, there were days when I was at a loss as to whether I could protect the taste of Hama natto that my father had made in the brewery where Hama Natto was prepared.
In the midst of hardship, I discovered the potential of Hama Natto every day, and I fell in love with it more and more.
What can we do to make this healthy taste known to as many people as possible?
What kind of product can make people around the world happy?
We work on it every day through trial and error.
What are we doing?
Manufactured with the thought of a once-in-a-lifetime meeting
The raw material of the product is a mass of umami, "Hama natto".
We follow the basic manufacturing method from ancient times and let it sit for more than one year (about 15 months) to ferment slowly.
-Grains and grains are made by hand, and we do not make products, but we manufacture them with the stance of helping them ferment.
For 15 months of production, we slowly and completely handmade, carefully watching the soybeans grow. Since it is fermented and heated, it cannot be made into a manual due to the characteristics of the product, so the skill of the maker is required, and the exact same product cannot be made twice.
We always face our products with a once-in-a-lifetime spirit.
Commitment to the product
Fermented umami oil
Fermented foods have a natural "complexity" and "depth" flavor that can never be produced with chemical seasonings, which can be created over a long aging period.
A product that makes the most of its advantages "Fermented Umami Oil"
It was developed based on the desire to deliver olive oil that is finished only with the flavor of fermentation without using chemical seasonings with the peace of mind of additives.
It's easy to use.
Just by pouring it on, your usual dishes will be transformed into even more delicious.
Who are supporting us?
It is supported by a variety of people, including professional chefs, fermented food lovers, macrobiotic practitioners, and vegans and vegetarians, mainly women in their 40s and 50s who love beauty and health.
"The deep richness seems to be addictive, and I used it in no time, so I would be happy if there was an increased type."
"I've put it on a lot of different dishes, but it goes well with just about anything, it's excellent."
"The flavor of Hama natto was amazing, and it was addictively delicious."
We have received such impressions.
All products
There are no products available for display
Products
All products
There are no products available for display
Yamaya Soy Sauce
Founded in 1850. Under the theme of "soybeans, koji, and fermentation", we continue to protect the food culture of the Enshu region. We support everyone's beauty and health through naturally derived fermented foods that have been handed down since ancient times.
1
【Additive-free】What goes into the customer's mouth must be safe. With that in mind, no additives are used
2
【Manufacturing method】While adhering to the manufacturing method from the beginning, we manufacture Hama natto, which is the raw material. It is manufactured with the stance that each grain is done by hand and helps with fermentation
3
【Inheritance of tradition】Fermented foods are the crystallization of the wisdom of our ancestors and form the basis of Japan food. By preserving tradition and providing products that are in line with the times, we will pass on the fermentation culture to the next generation
Brand Owner
More about the Brand Owner
金原 利征
Kinpara Toshiyuki
7th generation president of Yamaya Soy Sauce
While in college, he was forced to take over the family business due to the sudden death of his father
I didn't like fermented foods (Hama natto) when I was a child, but as I took over the family business and was involved in manufacturing,
Every day, I am reminded of the possibilities of fermented foods and their wonder, and I am becoming more and more fascinated.
With the cooperation of his wife, who was a nurse, he developed and disseminated the modern use of Hama natto and its appeal as a seasoning.
He has acquired the qualification of a fermentation meister and is currently engaged in food education.
He also gives lectures to local elementary school students.
Read More
Learn more about this brand
Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?
Why are we doing?
Auto-translated
I want to convey the deliciousness of fermented foods to many people.
Yamaya Soy Sauce has been making "Hama Natto" since its founding in 1850, which is made by fermenting soybeans with koji mold.
It has a long history, and it is said that the prototype was introduced to Japan 1,500 years ago.
Hamanatto has been treated as an important military food due to its high shelf life and nutritional value.
It was also liked by warlords such as Ashikaga Yoshikatsu, Imagawa Yoshimoto, and Toyotomi Hideyoshi, and Tokugawa Ieyasu was especially fond of this "Hama natto", which is said to have been presented to successive generals of the Edo shogunate.
When I was 20 years old, my father passed away suddenly, and I was forced to take over the family business.
When I was a child, I didn't like fermented foods, and above all, when I was in elementary school, when I wanted to go out with my friends, and when I was an impressionable junior high and high school student, I was very annoyed by the family business that forced me to help.
After my father passed away, there were days when I was at a loss as to whether I could protect the taste of Hama natto that my father had made in the brewery where Hama Natto was prepared.
In the midst of hardship, I discovered the potential of Hama Natto every day, and I fell in love with it more and more.
What can we do to make this healthy taste known to as many people as possible?
What kind of product can make people around the world happy?
We work on it every day through trial and error.
What are we doing?
Manufactured with the thought of a once-in-a-lifetime meeting
The raw material of the product is a mass of umami, "Hama natto".
We follow the basic manufacturing method from ancient times and let it sit for more than one year (about 15 months) to ferment slowly.
-Grains and grains are made by hand, and we do not make products, but we manufacture them with the stance of helping them ferment.
For 15 months of production, we slowly and completely handmade, carefully watching the soybeans grow. Since it is fermented and heated, it cannot be made into a manual due to the characteristics of the product, so the skill of the maker is required, and the exact same product cannot be made twice.
We always face our products with a once-in-a-lifetime spirit.
Commitment to the product
Fermented umami oil
Fermented foods have a natural "complexity" and "depth" flavor that can never be produced with chemical seasonings, which can be created over a long aging period.
A product that makes the most of its advantages "Fermented Umami Oil"
It was developed based on the desire to deliver olive oil that is finished only with the flavor of fermentation without using chemical seasonings with the peace of mind of additives.
It's easy to use.
Just by pouring it on, your usual dishes will be transformed into even more delicious.
Who are supporting us?
It is supported by a variety of people, including professional chefs, fermented food lovers, macrobiotic practitioners, and vegans and vegetarians, mainly women in their 40s and 50s who love beauty and health.
"The deep richness seems to be addictive, and I used it in no time, so I would be happy if there was an increased type."
"I've put it on a lot of different dishes, but it goes well with just about anything, it's excellent."
"The flavor of Hama natto was amazing, and it was addictively delicious."
We have received such impressions.
All products
There are no products available for display
Products
All products
There are no products available for display
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