A taste of home that lingers in the heart and body: Long-established soy sauce from a fishing town

The unique character of soy sauce born in a fishing town

“Because Tadanoumi is near the port, the local taste is a sweeter soy sauce that pairs perfectly with simmered fish and sashimi,” explains Hiroshi Ikuta, the owner of Tadanoumi Shoyu, founded in 1919. There used to be three or four soy sauce shops in Tadanoumi, but now only one remains. While he feels a sense of loneliness about this, Mr. Ikuta continues to make the soy sauce he loves. His motivation comes from those seeking the taste of home, as he often receives orders from people who have moved away from Tadanoumi. No matter how much soy sauce production becomes automated, only Mr. Ikuta can create that specific flavor that makes people say, “This is the one!”

The standard lineup consists of three types of soy sauce with different flavor profiles, named Tokugin, Takara, and Kin. Tokugin is particularly rich in umami and is the most expensive, so an amateur might assume it’s the best. However, depending on the dish, some chefs prefer Takara or Kin. The impressive thing about Tadanoumi Shoyu is its ability to express a variety of flavors that can be chosen to match the cooking.

Used not only in homes and restaurants but also in meals at local welfare facilities and hospitals, it’s clear that this familiar taste is essential to the region. In Mr. Ikuta’s generation, he has also taken on new challenges, such as Kake Shoyu for sashimi and chilled tofu, and Mammy Shoyu exclusively for local supermarkets. Encouraged by people telling him it’s delicious, he is determined to keep producing his soy sauce for years to come.