soy sauce factory tour tokyo

Kikkoman Soy Sauce Museum

Top ways to experience nearby attractions

Most Recent: Reviews ordered by most recent publish date in descending order.

Detailed Reviews: Reviews ordered by recency and descriptiveness of user-identified themes such as wait time, length of visit, general tips, and location information.

Also popular with travelers

Kikkoman Soy Sauce Museum - All You Need to Know BEFORE You Go (2024)

Sun - Sat 9:00 AM - 4:00 PM
(0.35 mi) Azusa
(0.62 mi) Business Hotel Noda
(5.60 mi) Mitsui Garden Hotel Kashiwa-no-ha
(8.00 mi) Sotetsu Fresa Inn Chiba Kashiwa
(7.70 mi) The Crest Hotel Kashiwa
(0.01 mi) Mame Cafe
(0.09 mi) Gohanya Kirin
(0.11 mi) Shizu
(0.34 mi) Kiyo Sushi
(0.41 mi) Konakin

What will you uncover?

Create a DiGJAPAN! account
Login with Facebook

SIGHTSEEING
TRAVEL INFO

SEARCH BY TAG

SEARCH BY MAP
Search Criteria
7 Delicious Factory Tours Around Tokyo

Kojo Kengaku: 7 Delicious Factory Tours Around Tokyo

FACTORY_TOURS

Kikkoman Soy Sauce Museum and Factory Tour

Information

How to book, cupnoodles museum.

How to book

Kirin beer yokohama factory tour.

In this tour of the Yokohama Kirin Factory you'll have a chance to sample different types of wort, taste the malt and smell the hops used to make beer. The intent is to let people experience beer making with all five senses. There is also a tour that takes you on a journey through nature and the history of the brewery, as well as a family tour. At the end of each tour you'll be offered a free sampling of up to three Kirin beers on tap! Beer lovers can't miss this one.

Glico Pia East

Glico Pia Chiba

Suzuhiro Kamaboko Museum

Akagi Nyugyo Factory Tour

Liked this story? Like DiGJAPAN! on Facebook for daily updates!

THIS ARTICLE IS BASED ON INFORMATION FROM 08 23,2017 Author： DiGJAPAN! Editorial Team

NEW COMMENT | 0 COMMENTS Display comments Hide comments

No comments to display

Open a DiGJAPAN! account to comment.

Open a DiGJAPAN! Account

Special Coupons

Katsushika, tokyo, now hiring: contributing writers for digjapan.

SEARCH BY AREA

The selected area will be displayed.

HIROSHIMA(69)
FUKUOKA(82)
HOKKAIDO(272)
OKINAWA(85)
KUMAMOTO(70)
KYUSHU(341)
ASAKUSA(104)
SHINJUKU(93)
YOKOHAMA(98)
KAMAKURA(78)
Mt.FUJI(92)
KANAZAWA(91)
SHIRAKAWA_GO(3)

SEARCH BY CATEGORY

You may only select one.

Search by tag

WORLD_HERITAGE
TEMPLES/SHRINES
100 Yen Shop
DEPARTMENT_STORES/MALLS
MEAT_DISHES
CAFE/SWEETS

Be sure to login to access all the features of the site!

Media & Industry
Meetings & Events
Select Language 简体中文繁體中文（香港）繁體中文（臺灣） India (English) Bahasa Indonesia 한국어 ภาษาไทย Tiếng Việt Singapore (English) Philippines (English) Malaysia (English) Australia/New Zealand (English) Français Deutsch Italiano Español United Kingdom (English) Nordic countries（English） Canada (English) Canada (Français) United States (English) Mexico (español) Português العربية Japan(日本語) Global (English)
India (English)
Bahasa Indonesia
Singapore (English)
Philippines (English)
Malaysia (English)
Australia/New Zealand (English)
United Kingdom (English)
Nordic countries（English）
Canada (English)
Canada (Français)
United States (English)
Mexico (español)
Global (English)
Fujiyoshida
Shimonoseki
Ishigaki Island
Miyako Island
Kerama Island
Tokyo Island
Koka & Shigaraki
Hida Takayama
Ginza, Nihonbashi
Beppu & Yufuin (Onsen)
Ginzan Onsen
Nagasaki Islands

Kumano Kodo
Shikoku Karst
Amami Oshima
Hachimantai
Omihachiman
Aizuwakamatsu

Diving in Japan
Skiing in Japan
Seasonal Flowers in Japan
Sustainable Outdoors
Off the Beaten Track in Japan
Scenic Spots
World Heritage
Home Stays & Farm Stays

Japanese Gardens
Japanese Crafts
Temple Stays
Heritage Stays
Festivals and Events
Theater in Japan
Japanese Tea Ceremony
Cultural Experiences in Japan
Culture in Japan

Local Cuisine Eastern Japan
Local Cuisine Western Japan
Local Street Food
Japan's Local Ekiben
Japanese Whisky
Vegetarian and Vegan Guide
Sushi in Japan Guide
Japanese Sake Breweries

Art Museums
Architecture
Performing Arts
Art Festivals
Japanese Anime and Comics
Japanese Ceramics
Local Crafts

Scenic Night Views
Natural Wonders
Theme Parks
Samurai & Ninja
Iconic Architecture

Wellness Travel in Japan
Japanese Ryokan Guide
A Guide to Stargazing in Japan
Relaxation in Japan
Forest Bathing (Shinrin-yoku)

Experiences in Japan
Enjoy my Japan
National Parks
Japan's Local Treasures
Japan Heritage
Snow Like No Other
Wonder Around Japan

Visa Information
Getting to Japan
Airport Access
COVID-19: Practical Information for Traveling to Japan
Anime Tourism
Countryside Stays
Accessible Tourism
Hokkaido Great Outdoors
Scenic World Heritage in Tohoku
Shikoku’s Nature and Traditions
Southern Kyushu by Rail

Traveling by Rail
How to Travel by Train and Bus
JR Rail Passes
Scenic Railways
Renting a Car
Sustainable Travel in Japan
Travel Brochures
Useful Apps
Online Reservation Sites
Eco-friendly Accommodation
Luxury Accommodations
Traveling With a Disability
Hands-free Travel
How to Book a Certified Tour Guide
Volunteer Guides
Tourist Information Center

Japanese Manners
Spring in Japan
Summer in Japan
Autumn in Japan
Winter in Japan
Cherry Blossom Forecast
Autumn Leaves Forecast

Japan Visitor Hotline
Travel Insurance in Japan
Japan Safe Travel Information
Accessibility in Japan
Vegetarian Guide
Muslim Travelers
Safety Tips

JAPAN Monthly Web Magazine
Arts & Cultures
Nature & Outdoor
Festivals & Events
Insider Blog
Things to do
Local Guides
Food & drink
Traditional
Hokuriku Shinetsu

My Favorites

${v.desc | trunc(25)}

Planning a Trip to Japan?

Share your travel photos with us by hashtagging your images with #visitjapanjp

Fundokin Soy Sauce Factory

Fundokin Soy Sauce Factory フンドーキン醤油工場見学

280 Imura, Usuki-shi, Oita-ken

View on Google Maps
Get Transit Info

A behind-the-scenes look at how to make Japan's favorite condiment

Designed to explain and demonstrate how to manufacture soy sauce, this factory tour lasts about 60 minutes and will show you the stages of the process.

The chance to learn about the art of making soy sauce on the daily factory tour
The sights, scents and sounds of soy sauce production
Insight from the guides on making a delicious soy sauce

How to Get There

Nearby Oita Station is served by the Kyudai, Hohi and Nippo Main Lines of Kyushu's train network.

From Oita Station, Fundokin Shoyu Factory is about 50 minutes by car or taxi. The nearest station is Usuki Station, and a taxi from there takes about 15 minutes.

Breaking records

Find out the secrets of making this popular Japanese condiment and visit the site where a Guinness World Record was made. Oita Shoyu Cooperative in Usuki City won the Guinness World Record in 2002 for creating the world's largest wooden brewing barrel, measuring nine meters in height and diameter, with a capacity of 540,000 liters.

Taking a tour

Tours are available for individuals or groups from Monday to Friday. You can make a reservation by phone and then confirm by fax (in Japanese). Tours are conducted in Japanese, so it's best to go with a bilingual guide. It may not be possible to view or photograph some parts of the factory depending on the manufacturing status or machine maintenance.

* The information on this page may be subject to change due to COVID-19.

Specialist Museum

Recommended for You

Please Choose Your Language

Browse the JNTO site in one of multiple languages

10 Best Factory Tours in Japan

Bryce was born in California, but raised from the age of 3 near Seattle, Washington. He’s been living in Tokyo for about 7 years, and graduated from Temple University, Japan with degrees in economics and international business. He loves traveling of course, but also cooking, snowboarding, some video games as well. His biggest interest is songwriting/music production, more specifically electronic music… (think Skrillex, Marshmello, Daft Punk, etc.) He also has terrible humor as you’ll notice, but he hopes you’ll enjoy it!

This post may contain some affiliate links. When you click through and make a purchase we may receive some commission, at no extra cost to you.

Japan is a country of innovation and meticulous craftsmanship, where the art of manufacturing is revered. If you’re a curious traveler eager to delve into the heart of Japanese culture, factory tours offer a unique and immersive experience. From tea plantations to whiskey distilleries , and even a knife factory, Japan’s factory tours showcase the nation’s dedication to quality and precision. In this guide, we’ve handpicked the best tours that provide an insightful glimpse into Japan’s industrial prowess. So, let’s grab our safety goggles and embark on an adventure through the fascinating world of Japanese manufacturing!

1. Matcha Green Tea Plantation and Matcha Factory Visit

2. special food & sake factory tour in takayama, 3. learn about and try the production of tatami, 4. soy sauce making experience tour, 5. whiskey distillery and beer factory tour in chitose and naganuma, 6. shizuoka tea picking private experience, 7. full day mud dyeing experience & hydrangea flowers viewing, 8. knife factory and craft walking tour, 9. ramen cooking class at ramen factory in kyoto, 10. exploring nada sake breweries kobe private tour with government-licensed guide, japan wonder travel tours , other articles you might enjoy.

Nestled in the serene city of Kyoto , this tour takes you to the enchanting world of Matcha green tea at one of the oldest plantations in the country. Immerse yourself in the lush green tea fields and witness the intricate process of Matcha production. From the cultivation of tea leaves to the finely ground powder, you’ll learn the secrets behind Japan’s iconic tea. Enjoy sampling a variety of freshly brewed cups of Matcha as well as some traditional sweets as you admire the picturesque surroundings.

Enjoy a pleasant tour to learn about the production of sake as well as senbei (rice crackers) in the history-rich area of Takayama ! Visit a sake distillery as well as a rice cracker factory. Japan is well known for rice , of course, and for a good reason. There are many different delicacies that can be made from rice, and this tour is perfect for learning in-depth about a couple of them. This tour is a great balance between history, walking, snacks, and sake!

For a truly immersive cultural experience, head to Saitama Prefecture and explore the world of Tatami. Witness the craftsmanship behind these traditional woven mats and discover the significance they hold in Japanese homes . Engage in a hands-on experience, learning the art of Tatami making from skilled artisans. Enjoy a nice cup of tea included at the end of the tour, which is also a great time to shop for souvenirs!

Venture to Shizuoka Prefecture and uncover the savory secrets of Soy Sauce production. This tour takes you through the production process, allowing you to make your own bottle to take home and enjoy! Immerse yourself in the rich aromas and taste the authentic flavors of this beloved condiment. This tour is also great for those fascinated by history as the store, Meijiya, has been around for more than 100 years! What’s more is that the master of the store will be the one to guide you on the tour.

Calling all whiskey and beer aficionados! Embark on a journey to Hokkaido , more specifically Chitose and Naganuma and explore the world of Japanese spirits. Visit a renowned whiskey distillery in the Maoi area of Naganuma, where master blenders create exquisite blends using time-honored techniques. Discover the intricate process of brewing beer at the Kirin brewery in Chitose and indulge in a tasting session of their Ichiban shibori. There’s also a tasty meal included in the tour to keep your palate ready for more refined beverages!

Escape the city bustle and embrace the tranquility of Shizuoka’s tea fields. Engage in a private tea-picking experience, plucking fresh leaves under the guidance of tea masters. Immerse yourself in the peaceful surroundings as you learn about the various tea varieties and the traditional cultivation methods. Afterward, enjoy and savor the delicate flavors of freshly brewed tea, as well as take home a variety with you to enjoy!

If you plan to stay in Shizuoka any longer, especially in the summer, be sure to check out the beaches !

Unleash your creativity and try your hand at the intricate mud dyeing techniques. Join this hands-on workshop in Tokyo, where you’ll learn the art of mud dyeing, known as Dorozome. Create unique patterns on cloth using natural pigments and take home a one-of-a-kind souvenir. In addition, explore the enchanting beauty of 10,000 hydrangea flowers in full bloom on Mt. Hydrangea (yes, translated from Japanese, that is actually the name!), adding a touch of nature to your cultural experience. You’ll also be able to enjoy a traditional Kaiseki-style lunch!

Discover the ancient craft of knife making in Sakai, a city renowned for its exceptional blades. This walking tour takes you through the process of forging and sharpening traditional Japanese knives. Meet skilled craftsmen who have honed their craft for generations and witness their meticulous attention to detail. You’ll have the chance to order your own custom blade and watch it be prepared in front of you! Visit the local museum afterward to learn more about knife history, as well as more about Sakai. Also, you’ll be able to enjoy the regionally famous sweet, Yatsuhashi , which also makes for a great souvenir .

Delve into the world of Japan’s most beloved comfort food— Ramen ! Or is it just our favorite? Let’s not argue… anyways, Join a cooking class at the Ramen Factory in Kyoto and learn to make this iconic dish from scratch. Under the guidance of experienced chefs, craft your own noodles, simmer flavorful broths, and assemble your personalized bowl of Ramen. Unleash your culinary creativity as you experiment with toppings and seasonings. Savor the satisfaction of devouring a steaming bowl of your own creation. Slurp away!

Complete your manufacturing tour adventure in the city of Nada, the sake capital of Japan, where sake breweries teem and await your exploration. Embark on a private tour with a knowledgeable guide and dive into the world of Nada Sake. Learn about the intricate sake brewing process and discover the nuances that define each brew. With a variety of 8 different breweries to choose from, it will be no problem to savor the flavors of different sake varieties through tastings and gain insights into the rich cultural heritage of sake production.

Japan Wonder Travel is a travel agency that offers guided tours throughout Japan. From private walking tours to delicious Food and Drink tours, we can help you organize the best tours just for you! If you want to explore Japan and learn more about the history and backstories of each area you are visiting, our knowledgeable and friendly English speaking guides will happily take you to the best spots! In addition, we can provide you with any assistance you may need for your upcoming trip to Japan, so please feel free to contact us if yu have any questions or need some help!

▶ Tokyo Tsukiji Fish Market Food and Drink Tour Explore the most lively and popular fish market in Tokyo and try some of the local’s favorite street foods and sake with one of our friendly and knowledgeable English speaking guides!

▶ Tokyo 1–Day Highlights Private Walking Tour (8 Hours) There’s no better way to explore an area than taking a tour with a knowledgeable local guide. You will have the chance to learn about the history and interesting background stories of Tokyo, as well as discover some hidden gems which can be hard to do without a guide.

▶ Mt. Fuji Day Trip Bus Tour from Tokyo Experience the breathtaking views of Mt. Fuji by visiting the highlights of the area on our guided sightseeing bus tour! Departing from Shinjuku in central Tokyo, you can travel comfortably to all of the best spots in the area by bus.

Happy traveling!

Stay informed of the best travel tips to Japan, the most exciting things to do and see, and the top experiences to have with the Japan Wonder Travel Newsletter. Once every two weeks we will introduce you to our latest content.

Popular destinations
Hidden places in Japan
Tours and workshop
Food and drink in Japan
Itinerary in Japan
Places to visit in Tokyo
Food and drink in Tokyo
Seasonal events
Tours & workshops
Tokyo This Week
Day trip from Tokyo
Itinerary in Tokyo
Places to visit in Kyoto
Food and drink in Kyoto
Itinerary in Kyoto
Day trip from Kyoto
Travel tips
Accommodation
Cultural tips
Transportation
Tokyo Tours
Kyoto Tours
Kimono Rental
Fukushima Tours
Mount Fuji Tours
Tour Package
Media Kit（English/日本語)

Kikkoman Soy Sauce Museum: Guided factory tour stimulates the senses

The factory provides guided tours periodically throughout the day. Reserve a time before you go. You can also take a self-guided tour of the factory and displays.

The tour stimulates all the senses, beginning with a video presentation revealing the history of soy sauce manufacturing in Japan, and the process of brewing the sauce from wheat, beans and koji, the fungus that creates the fermentation.

The walk through the factory museum takes about an hour, and displays in Japanese and English guide visitors as they observe the workings of the factory's machinery, touch the raw ingredients, read about the process on big displays, and smell the aromas of the soy sauce fermentation process.

Outside the main factory is the goyogura where the factory produces a special variety of soy sauce reserved for the emperor. The goyogura is accessed by a vermilion bridge. The bridge and gardens are great vantage points for taking photos in any season.

When you finish the tour, you can taste a wide variety of soy sauces, and try your hand at roasting sembei rice crackers flavored with soy sauce at the Mame Cafe. A favorite treat at the cafe is soy sauce soft cream, which has a sweet and malty flavor. The gift shop next to the cafe carries character goods, limited edition soy sauce varieties, and sweets.

The museum tour appears to be accessible, and is suitable for families, too. When you visit, check in at the factory entrance and the staff will give you a leaflet with a stamp rally. Complete the rally to receive a gift.

Kikkoman Soy Sauce Museum Address: 110 Noda, Noda City, Chiba Prefecture Tel: 04-7123-5136

The best stories from the Pacific, in your inbox

Sign up for our weekly newsletter of articles from Japan, Korea, Guam, and Okinawa with travel tips, restaurant reviews, recipes, community and event news, and more.

From Japan straight out to the world: the web site for news and information

FPCJ Privacy Policy

Mission & Vision
President's Message
Organization Information
Careers & Internships
Supporting FPCJ’s Activities
Newsletter Subscriptions
Supporting Members
Assistance for Individual Reporting
Press Briefings (Notices)
Press Tours (Notices)
Application for Foreign Press Registration Card
Noteworthy Press Releases from Japan
Watch Japan Now
Interviewing Press
2011 Great East Japan Earthquake
Japan in the World News
Press Briefings (Reports)
Press Tours (Reports)
Fellowship Program (Reports)
Reporting Assistance (Reports)
Press Release Distribution and Listing Service
Press Event Support
Press Tour Planning

Back to Index

Date : November 29, 2019

Soy Sauce: Tradition and Innovation—Kikkoman Press Tour

post date : 2019.11.08

Responding to the Needs of a Diversifying Society and Aiming the Tastiest Hospital Food in Japan

Japan is said to have over 1,300 soy sauce manufacturers, yet Kikkoman has around 30% of the domestic market share, and sells its products in over 100 countries around the world, making it Japan’s most famous soy sauce manufacturer. Of their 45.35 billion yen in sales for 2019, overseas sales account for 60%. In 1973, they were the first Japanese company to build a soy sauce plant overseas, in the US, and now have seven plants operating in China, the Netherlands, Singapore, and Taiwan.

In those seven overseas plants, while developing techniques to ensure they could make soy sauce of the same quality in those environments different from Japan, Kikkoman has worked on responding to different diets and tastes worldwide. To provide options for allergies or religious prescriptions, the company has made gluten-free soy sauce using rice instead of flour (not sold in Japan) and “green pea soy sauce” using no soybeans or flour, and at the G20 Osaka Summit in June, its halal soy sauce was used. In response to increased health consciousness, their reduced-salt soy sauce and soy sauce which helps lower blood pressure are also popular. Along with these innovative efforts, the Goyogura (Imperial Soy Sauce Brewery) in Noda, Chiba, where the company was founded brews soy sauce for the Imperial Household, making soy sauce using methods that leave the temperature and humidity during fermentation and aging up to nature.

Kikkoman’s contribution to society through food and health can also be seen at the Kikkoman General Hospital located in Noda. Of the 30 hospitals in Japan operated by corporations, this is the only one run by a food manufacturer, and with the goal of providing “the tastiest hospital food in Japan,” they use different cooking methods and menu combinations to provide patients with satisfying meals while keeping salt content low.

◎This press tour will cover initiatives by Kikkoman, a company protecting tradition while responding to changing times and various societal needs, and see their approach to food and health through their product development and management of a hospital.

◎In Noda, the tour will learn about the soy sauce production process and the various kinds Kikkoman makes, including reduced salt soy sauce, soy sauce without using soybeans, and the Goyogura soy sauce made for the Imperial Household using traditional methods.

◎At the Kikkoman General Hospital, the tour will learn about efforts to make the tastiest hospital food in Japan, as well as seeing meals and interviewing patients there.

◎At the Tokyo head office, President and CEO Noriaki Horikiri will speak about topics such as Kikkoman’s future overseas strategy.

◎After the tour, participants who are interested will have the opportunity to go to a dinner at Kikkoman Live Kitchen Tokyo. Having opened over a year ago, this facility provides demonstrations of cooking using ingredients from around Japan and Kikkoman seasonings, with different full-course meals daily using recipes made by two chefs, from Japan and overseas. This restaurant allows visitors to experience one of Kikkoman’s management principles, promoting the international exchange of food culture.

Tour Details

1. Interview with President Horikiri

Although Kikkoman is now used around the world, the company first seriously began expanding overseas when it established a sales company in the US in 1957. Since that time, the company has worked not to promote “soy sauce as a seasoning used in Japanese food,” but to fuse soy sauce with the local food culture. In the US, through demonstrations at supermarkets the company promoted how soy sauce worked well with meat dishes, and made various recipes using local ingredients and soy sauce, expanding the uses of soy sauce, and now half the households in the US are said to keep soy sauce on hand at all times. On the websites Kikkoman maintains for different countries, there are recipes using soy sauce in combination with the local food culture.

With Kikkoman having expanded to markets in the US, Europe and the rest of Asia, they now plan to expand to South America and Africa, respecting global food diversity while working to make soy sauce a global standard for seasoning.

Mr. Horikiri will explain about the wonders of soy sauce that make it possible to fuse with food cultures from around the world.

2. Varied Soy Sauces

Goyogura soy sauce, being made for the imperial household for 110 years.

Soy sauce is made by combining steamed soybeans with roasted and crushed wheat, before adding koji (a type of mold) to make shoyu koji . The moromi made by adding salted water to this mixture is then fermented and aged, before being pressed, then heated to eliminate germs and adjust the flavor of the sauce. In modern times, the koji mold, temperature, and humidity are managed by machines, as well as processes such as pressing, but although machines and automation are growing more common, the ingredients and processes used remain essentially the same.

In the Goyogura’s preparation room, domestically-produced wheat, soybeans, and salt are used as ingredients with moromi fermented and aged in traditional cedar vats. The normal soy sauce available on the market today is prepared in climate-controlled conditions, and is made in about six months. However, at the Goyogura the moromi is aged for a year in a natural climate. The Goyogura soy sauce produced like this, with its dark color and rich aroma, continues to maintain traditional production methods as the era changes from Heisei to Reiwa.

The tour will visit the Goyogura in the Noda Factory grounds, and, through glass, be able to film and photograph the moromi being aged in wooden vats.

Soy sauce, changing to meet diverse needs

Kikkoman has also made gluten-free soy sauce, “green pea soy sauce” which does not use any flour or soybeans, and halal soy sauce certified by a halal inspection authority, allowing people who could not use soy sauce due to allergies or religious reasons to be able to experience a greater diversity of food. While expanding sales channels both within Japan and overseas, by listening to a variety of different voices Kikkoman have created soy sauce to meet these diverse needs, and will continue to do so in the future.

At the Noda head office, the tour will hear about the different kinds of soy sauce Kikkoman makes, and have a chance to taste the difference between different kinds, such as heated and raw soy sauce, and normal and reduced-salt soy sauce.

3. The Kikkoman General Hospital, Aiming to Make the “Tastiest Hospital Food in Japan”

As a hospital operated by a food manufacturer, special care is taken with the food the hospital provides. The hospital creates its meals based around the Ministry of Health, Labour and Welfare’s guidelines for daily salt intake (under 8 grams). With studies showing the average daily salt intake in Japan is 9.9 grams (as of FY 2017), the challenge is how to make an appealing meal while keeping salt low. Some of the methods the hospital uses are making one of the dishes in a meal have a stronger flavor than the rest, to reduce how flavorless the meal might seem, or thickening a reduced-salt recipe so that it can be tasted for longer. The hospital also uses broth made from seaweed, fish, or chicken which has plenty of umami, combined with ingredients full of umami such as meat, seafood, vegetables, and mushrooms, in order to achieve an umami synergy. Since Japanese people’s opinion on whether a meal is good or not overall is affected by the rice, careful testing was done to ensure the rice could be cooked just right to serve delicious rice.

Generally, hospital food is perceived as being bland and tasteless, but due to the Kikkoman General Hospital’s efforts, in a survey of patients at the hospital over half gave the meals the highest possible rating overall, with around 70% responding that the flavoring was “just right.”

The tour will visit Kikkoman General Hospital, where Dr. Yoshiro Kubota, director of the hospital, will explain the history of the hospital and its initiatives combining health and food as the only hospital in Japan to be operated by a food manufacturer, as well as efforts by its registered dietitians to make the tastiest hospital food in Japan.

The tour will visit one of the hospital’s wards around lunch, and interview patients who have eaten the hospital’s food.

The tour will also have a chance to taste the hospital food themselves for lunch.

November 29 (Friday)

Qualification: Bearer of Gaimusho Press Registration Card
Cost: 1,000 yen per person including transportation and meal

*Information on payment and cancellation fee will be provided to participants.

Participants: Limited to 5 applicants(Only one reporter or one photographer from each company, but two participants from each TV team will be acceptable.)

*If the number of applicants exceeds 5, an upper limit may be set on the number of participants from each country/region.

FPCJ Contact: Ayako Sato and Nozomi Suzuki (Tel: 03-3501-5251 | E-mail: [email protected])

（ 1 ）This tour is organized by Kikkoman Corporation and planned and operated by the FPCJ.

（ 2 ）The schedule is subject to change without notice.

（ 3 ）This tour will require participants to bear part of the cost, but is not a profit-making venture.

（ 4 ）Neither the organizer nor FPCJ will be liable for any inconvenience, trouble or accidents that might occur during the tour.

（ 5 ）There may be some restrictions on photographing and filming at the tour sites. Please follow the instructions of the staff in charge.

Assistance for Foreign journalists
Mayor/Governor Interviews

Tours & Experiences
Tailor-made Trips
Bahasa Indonesia

We are happy to see you again!

Continue with

Or use email.

No Account? Create one

Create account

Already have an account? Sign in

Quickly Sign up with

I agree to Japan Travel's Terms of Service and Privacy Policy . Terms of--> and acknowledge that Japan Travel's Privacy--> applies to me.-->

Email reset password link

Please check your inbox and click the link we will send to you.

$You can\'t miss the factory and the logo outside Nodashi Station$

Kikkoman Soy Sauce Museum

Guided factory tour stimulates the senses

Kikkoman Soy Sauce Museum is closed and will reopen in fall 2020. See the website for reopening details.

Noda is "Soy Sauce City". In the Edo Period, family soy sauce breweries in what is now Noda City combined forces to create the world famous brand of soy sauce, Kikkoman. The easily recognized logo is a rebus monogram composed of the character for tortoise, an animal considered auspicious, and the word man, meaning ten thousand.

The factory provides guided tours periodically throughout the day. Reserve a time before you go. You can also take a self-guided tour of the factory and displays.

Share on Facebook
Share on Twitter
Copy link to share

By Elizabeth S

Community writer

Information

110 Noda, Noda City, Chiba Prefecture ( Directions )

04-7123-5136

kikkoman.co.jp

Book your trip

Find a nearby hotel, explore nearby.

Noda City Museum and Mogi Residence

Noda Tsukumai

Trout Fishing in Shimizu Koen

By Sleiman Azizi

Shimizu Park

Currency Conversion & Exchange Rates

Only in Japan: Character Cafes in Tokyo

2-Day Hachijojima Retreat: Recharge Your Mind and Body

The Ultimate Guide to Thrifting in Tokyo

Asakusa Shutter Art

Extraordinary Experiences in the Great Nature of Izu-Oshima, the Closest Island From Central Tokyo

Uber Ride-Hailing Services Are Now Available in Japan

Kodaira, Honjo City, a Place of Faith and Rich in Nature

Art Meets History at Sannomaru Shozokan

Guide to Bringing Medicines Into Japan

Your Name: Real-Life Locations in Tokyo

Hachiko Statue in Shibuya

Iwatayama Monkey Park

Shibuya Crossing

Daikoku Car Meet

Guide to PASMO Cards

Guide to Suica Cards

NAKED Sakura Festival

Kanamara Penis Festival

More from this category, your name: real-life locations...

By Jianne Soriano

By Ignatius Koh

By Victoria Vlisides

By Julian Kloby

Join the discussion

Let us know how we can help.

Help us improve JapanTravel.com

We welcome any suggestions regarding this content. Your feedback is confidential and will be used to help improve this page.

Suggest an edit

https://en.japantravel.com/chiba/kikkoman-soy-sauce-museum/41155

Thank you for your support!

Your feedback has been sent.

Noda: A City of Soy Sauce on the Outskirts of Tokyo

Noda is a small city north of Tokyo in Chiba prefecture easily accessible by train from Tokyo and is known as “the city of soy sauce” because of the city’s longstanding relationship with the soy sauce industry. It is the home of Kikkoman, the world’s most recognizable name in Japanese soy sauce (called shoyu 醤油 in Japanese), and a host of historical buildings dotting its downtown. Taken along with its neighboring cities of Matsudo , Kashiwa , and Nagareyama , Noda provides a fantastic opportunity to not only get away from Tokyo for the day, but learn about the history of one of Japan’s most iconic food products.

The World’s Most Renowned Japanese Soy Sauce

Soy Sauce Barrels at the Kikkoman Food Institute

My first stop in Noda was The Kikkoman Institute for International Food Culture キッコーマン国際食文化研究センター . Kikkoman is a world-renowned soy sauce brand, famous to the point of likely being the only brand known to many people in the West. Kikkoman’s red-capped soy sauce bottles (and green for low sodium) can be found in any supermarket or Japanese restaurant in the United States, as well as other flavors like teriyaki sauce. In Japan, Kikkoman is equally famous and has led the shoyu market for decades.

The Kikkoman Institute for International Food Culture is a facility which integrates a library, informational session complete with videos, and information about all things food-related (but especially soy sauce). There are timelines depicting the history of soy sauce dating back hundreds of years, through the founding of Kikkoman in 1917, to the course of modern production trends such as food sourcing. I learned about different grades of shoyu (from super light to super dark) and got the chance to see memorabilia like novelty shoyu bottles, and traditional pots used for transporting soy sauce.

All in all, the institute was extremely interesting, educational, and worth the visit. It’s a celebration of shared, global food culture more than anything else. Admission is free , and the general manager, Kotaro Yamashita, speaks English and is a welcoming wealth of knowledge for any and all visitors.

Hometown Pride: Kinoene Soy Sauce Factory

Next I drove to another soy sauce factory, this one being family-owned for generations: Kinoene キノエネ醤油 . Kinoene shoyu is a smaller, somewhat boutique operation (especially in comparison to Kikkoman), but they’ve still managed to stay strong. I took a tour of the grounds, which are spread out across several groups of buildings, and got some nice photos of the outside of the production facility. I wasn’t allowed inside to see the production first-hand, but the entire tour was still educational enough to get a good sense of the entire operation.

Kinoene’s biggest contribution to the world of soy sauce was also one of the most interesting parts of the tour: white soy sauce . I learned from the factory’s current manager about the intricacies of using white soy sauce, how people tend to overuse it because their broth isn’t getting darker or heavier (no matter how strong the flavor is), and about how it’s definitely Kinoene’s trademark product. Even though Kinoene isn’t as well-known as Kikkoman, they still ship their soy sauce all across Japan, so it’s definitely worth picking up a rarer brand of Japan’s favorite cooking ingredient during your travels (especially the white kind).

Downtown Noda at Night

After visiting the Kinoene soy sauce factory, I went back to the area near the Kikkoman institute for a stroll around downtown Noda. It was starting to get dark because of the time of year, but I was still able to see the charm and intrigue of Noda’s streets. Noda is a small town , but one full of history. There are a variety of historical buildings ( tatemono ) peppered around the area, such as traditional Japanese houses and attached gardens , municipal buildings, and schools, many of which were donated by companies for the cultural enrichment of the area. The Noda is also home to one of the branches of the Tokyo University of Science , so in addition to having a rich, industrial history, the area plays host to a community of young adults who bring their energy and ideas with them.

One such famous tatemono I passed was a bank (closed by the time I got there) that looked like it was pulled directly off the streets of a city like Boston. Such buildings are a rarity in Japan (brick, in fact, is rare enough to warrant attention), and it was surreal to see it in the middle of a suburban street in Japan, lit by night lights. Noda is not extremely out-of-the-way, by any means, but the scene reminded me that harder-to-access areas of Japan contain hidden, unique things that make any journey worthwhile.

At the end of my trip, I left Noda with a greater appreciation of not only the brewing and development of one of Japan’s most treasured and often-used foodstuffs — soy sauce — but how strongly that most common of ingredients holds together an entire region. Noda was a reminder to not take for granted the simplest of products, and to recognize that the present has been built on the backs of every preceding generation. Noda isn’t glamorous, or exciting, but it’s absolutely edifying, much like soy sauce itself.

How to Get to Noda City by Train

Ueno station – Kashiwa station: JR Joban line(Rapid) 32minutes, Kashiwa station – Noda City station: Tobu Urban Park Line: 20 minutes

Akihabara station – Nagareyama Ootakanomori station: Tsukuba Express: 31minutes, Nagareyama Ootakanomori station – Noda City station: Tobu Urban Park Line: 14 minutes

Richard Milner

Richard Milner is a US-born, Tokyo-based writer, journalist, and lifelong educator who works as an English lecturer. He received his MA in Digital Creative Media and his BA in Psychology, and has dabbled in entertainment and mental healthcare. He can commonly be found reading, or else chatting up locals on various continents while wearing shorts.

richardmilnerauthor.com

Most Popular Articles

Experience Kyoto at Night with JINS

Discover Akita in 6 Gourmet Cities and a Smiling Train Ride

About Voyapon

Affiliate Links

Some of our articles contain affiliate links. Whenever you use these links to buy something, we earn a commission to help support our work at Voyapon. Please read our disclosure for more info .

Sightseeing
Accommodation
Things to Know

Destinations

Japan travel guide.

Transportation
Money in Japan
Connectivity
Getting Help

Private Soy Sauce Brewery Tour at Century Old Factory in Ibaraki

Embark on an enchanting journey into the world of soy sauce production with a private tour of a century-old factory in Ibaraki. This exclusive experience, operated by 黒澤醤油店, invites visitors to enjoy the rich history and meticulous craftsmanship behind this beloved condiment.

Lasting for two hours, the tour offers a guided exploration of the brewery, where guests can witness the intricate process firsthand. From the fermentation of soybeans to the aging in wooden barrels, every step reveals the secrets behind the unique taste of soy sauce.

As an added treat, a delectable lunch featuring dishes infused with soy sauce awaits, allowing visitors to savor the flavors of this time-honored ingredient.

With a meeting and pickup service provided in Hitachinaka, this private brewery tour promises a seamless and unforgettable experience.

Quick Takeaways

The tour lasts for two hours and admission is free.
Visitors can explore a century-old factory in Ibaraki and experience its historical significance.
Participants have the opportunity to learn about the traditional soy sauce making process.
The tour includes a guided tour of the brewery, witnessing the soy sauce making process, a delicious lunch featuring soy sauce-infused dishes, and a meeting and pickup service.

Tour Duration and Admission Details

The tour lasts for a duration of two hours, and admission is free.

This private soy sauce brewery tour offers visitors a unique opportunity to explore a century-old factory in Ibaraki, Japan.

The tour schedule allows participants to experience the historical significance of the factory and learn about the traditional soy sauce making process. Led by knowledgeable guides, visitors will have the chance to witness firsthand the craftsmanship and dedication that goes into producing this iconic Japanese condiment.

The tour not only educates visitors about the rich history of the factory but also provides insights into the cultural significance of soy sauce in Japanese cuisine.

This immersive experience is a must-do for foodies and history buffs alike.

What’s Included in the Tour

Included in the tour are various components that provide visitors with a comprehensive and immersive experience of the century-old soy sauce factory in Ibaraki. Not only will participants have the opportunity to take a guided tour of the brewery and witness the soy sauce making process, but they will also be treated to a delicious lunch at the factory. The lunch menu features a variety of dishes that incorporate the rich and flavorful soy sauce produced on-site. From traditional Japanese cuisine to modern fusion creations, there is something to suit every palate. This culinary experience allows visitors to not only learn about soy sauce production but also taste its incredible versatility in different dishes. The combination of the informative tour and the delectable lunch makes for an unforgettable tour experience.

Meeting and Pickup Information

For the meeting and pickup information for the private soy sauce brewery tour at the century-old factory in Ibaraki, participants should gather at the designated meeting point at 1260 Mawatari, Hitachinaka, Ibaraki 312-0012, Japan. They should look for the sign that says 黒澤醤油店 and 醤油醸造元 (Kanji characters).

The tour will start at 11:00 AM and will end back at the meeting point. It’s important to note that there are no alternative meeting locations provided. Participants are responsible for their own transportation to the meeting point.

For those who aren’t familiar with the area, it’s recommended to explore local transportation options such as buses or trains. These options can provide a convenient and efficient way to reach the meeting point.

Highlights of the Soy Sauce Brewery Tour

One of the highlights of the soy sauce brewery tour is the opportunity to experience the century-old soy sauce making process. Visitors will have the chance to witness firsthand the traditional methods and techniques that have been passed down through generations, contributing to the rich history of soy sauce production in Japan.

Here are some key highlights of the tour:

Guided tour of the century-old soy sauce factory, providing insights into the history and heritage of soy sauce production.
Witness the fermentation process, where soybeans and wheat are carefully combined with koji mold and left to ferment in wooden barrels for months.
Learn about the art of aging soy sauce, as it matures and develops its complex flavors over time.

Accessibility Information

The accessibility of the century-old soy sauce factory in Ibaraki ensures that visitors of all abilities can enjoy the private brewery tour. The tour is designed to accommodate wheelchair users and those with strollers, making it accessible for everyone.

The tour guide’s expertise in the soy sauce making process adds an extra layer of engagement and learning for visitors. The factory is equipped with ramps and elevators to facilitate easy movement throughout the premises. Plus, there are accessible restrooms available for visitors’ convenience.

The tour guide is well-trained in providing accessibility accommodations and is ready to assist anyone who may need additional support. With these accessibility measures in place, all visitors can fully enjoy the fascinating world of soy sauce production.

Cancellation Policy

Cancellation Policy:

Visitors can receive a full refund for cancellations made at least 24 hours before the start time of the private soy sauce brewery tour at the century-old factory in Ibaraki. This policy ensures that participants have ample time to adjust their plans without incurring any financial loss.

To provide further clarity and guidance, the tour refund policy is outlined as follows:

Full refund for cancellations made at least 24 hours before the start time.
No refund for cancellations made less than 24 hours before the start time.
No changes accepted less than 24 hours before the start time.
Minimum Number of Travelers:
If the minimum number of travelers isn’t met, you will either be offered a different date or experience, or they’ll receive a full refund.

Directions to the Tour Meeting Point

To reach the meeting point for the private soy sauce brewery tour at the century-old factory in Ibaraki, visitors should head to the location indicated by the signs for 黒澤醤油店 and 醤油醸造元. This meeting point is located at 1260 Mawatari, Hitachinaka, Ibaraki 312-0012, Japan.

Once visitors arrive at the meeting point, they’ll be greeted by the tour guide who’ll provide further instructions and information about the tour. It’s recommended to arrive at least 15 minutes before the start time of 11:00 AM.

While waiting for the tour to begin, visitors can explore the nearby attractions and activities in Ibaraki, such as the beautiful parks and gardens, historical sites, and local markets.

During the tour, visitors will have the opportunity to experience the traditional soy sauce making process firsthand, with the guide explaining each step in detail. It will be a unique and educational experience for all participants.

Frequently Asked Questions

Are children allowed on the soy sauce brewery tour.

Children are allowed on the soy sauce brewery tour. Safety regulations ensure their well-being during the experience. Alternatively, parents can explore the factory while children engage in other activities provided by the tour operators.

Is Photography Allowed During the Tour?

Photography is allowed during the tour, but there may be certain restrictions and policies in place. Visitors are encouraged to inquire about the photography policy beforehand to ensure a smooth and enjoyable experience.

Are There Any Age Restrictions for Participating in the Tour?

There are no age restrictions for participating in the tour. All ages are welcome to experience the soy sauce making process and enjoy the private brewery tour at the century-old factory in Ibaraki.

Can I Purchase Soy Sauce Products at the Factory?

Yes, visitors can purchase soy sauce products at the factory. There is a wide range of products available for purchase, including different varieties of soy sauce and other related condiments.

Is There Parking Available at the Meeting Point?

Yes, there is parking available at the meeting point for the private soy sauce brewery tour. Visitors can conveniently park their vehicles at the designated parking area near the sign indicating 黒澤醤油店 and 醤油醸造元.

Set out on a journey through time and tradition with a private tour of a century-old soy sauce factory in Ibaraki. Discover the intricate process of soy sauce production, from fermentation to aging, and gain a deeper appreciation for this beloved condiment.

Indulge in a delectable lunch infused with soy sauce flavors and learn about the rich history and craftsmanship behind this time-honored ingredient.

Don’t miss the opportunity to unravel the secrets behind the unique taste of soy sauce on this exclusive brewery tour.

Tokyo Trip Checklist

Similar posts, half day private tour with photoshoot by photographer in kanazawa.

Intriguingly nestled in the heart of Kanazawa, a Half Day Private Tour with a Photoshoot by a skilled photographer beckons travelers to uncover the city’s…

Exploring Mt Fuji Ice Cave and Sea of Trees Forest

Embarking on a journey to explore Mt Fuji Ice Cave and Sea of Trees Forest is an adventure that promises to captivate the senses and…

Historical Journey Including Akasaka Palace Admission Ticket

With the ‘Historical Journey Including Akasaka Palace Admission Ticket’, travelers can embark on a captivating exploration of Tokyo’s vibrant past. Led by a knowledgeable guide,…

Full Day Private Shore Tour in Osaka From Osaka Cruise Port

The Full Day Private Shore Tour in Osaka from the Osaka Cruise Port offers an immersive and hassle-free experience for visitors looking to explore the…

Osaka (Itami) Airport To/From Osaka City Private Transfer

Osaka (Itami) Airport To/From Osaka City Private Transfer offers travelers a reliable and convenient transportation option between the airport and the city center. With a…

[Okinawa Miyako] Natural Planetarium! Starry Sky & Subtropical Jungle Night Tour

The Okinawa Miyako Natural Planetarium offers a unique night tour that showcases the starry sky and subtropical jungle. Starting at 08:00 PM, this activity is…

USEFUL INFORMATION

7 Yuasa, Yuasa-chō, Arida-gun, Wakayama-ken 643-0004

+81 737-62-2035

Opening Hours

09:00 a.m. ~ 05:00 p.m.

http://www.kadocho.co.jp/

About The Author

Sandanbeki dokutsu cave, 2018 chichibu night festival, related videos.

Fujiyoshida Sengen

Asakusa Temple / Sensō-ji

Zojo-ji temple Jizo Statues Part II

Gaienmae Ginkgo Icho Namiki Avenue

Welcome to tsv.

Click here to check out who's our latest Sponsors

Photography tour.

Newsletter – Sign-up Now!

Email address:

Reopening of the Kikkoman Soy Sauce Museum (Noda Factory)

June 12, 2023

Reservation-based tours at the Kikkoman Soy Sauce Museum in Noda Japan will restart from Monday May 8th. We look forward to welcoming both new and repeat visitors.

Contact Information for Reservations and Inquiries: Kikkoman Soy Sauce Museum (Noda Factory) For inquiries about reservations please send an email to: [email protected]

Also, please be sure to include the following information when inquiring about reservations:

1 Desired date(s) / time(s) for the factory tour (as many as possible is appreciated)
2 Number of participants (adults, children) * Tours are available from groups of 2 people.
3 Name of the contact person
* Factory tours are also available at our Takasago (Kansai Area, Hyogo Prefecture) and Hokkaido locations.

Please click on the link below for information regarding factory tours: Factory Tour in Noda,Japan - Kikkoman Corporation

Português

Kadocho Soy Sauce Factory

NAVITIME TRAVEL EDITOR

Shoyu, or soy sauce, the rich brown condiment essential to Japanese cuisine and now consumed the world over, has its origins in Yuasa, a small town on the eastern coast of Wakayama Prefecture. Legend has it that the 13th century Zen Buddhist monk Shinichi Kakushin discovered soy sauce by accident while making kinzanji miso, a type of bean paste. Yuasa was chosen for its water, which has a mineral content ideally suited to the manufacture of soy sauce.

Soon, Yuasa was pioneering methods solely for the manufacture of soy sauce, with mass production the eventual outcome. The industry boomed in the 17th century with over 90 factories in operation throughout the town. Today, Yuasa is a shell of its former self, with charming streets of timeworn houses, factories and warehouses but only four surviving soy sauce producers. One of these is Kadocho, which still manufactures its sauce using traditional techniques.

Since it began production in 1841, the Kadocho soy sauce factory has used the same Yoshino cedar barrels and the same labor-intensive process to mix and ferment its soy sauce. Although visitors are not allowed into the factory itself, there is a museum housed in an old building next door that shows how the soy sauce was and is still made. There is an extensive display of equipment and tools used in this process as well as records dating back well over a century.

Visitors are also encouraged to visit Kadocho’s shiryokan, a new building close by that contains a wide array of authentic implements as well as dioramas that show the soy sauce brewing process. The museums are free of charge but close for lunch between 12 noon and 1pm.

At the shiryokan there is an accompanying 10-minute video that explains the process. It is of some interest even if you don’t speak Japanese. The process of making soy sauce is relatively simple as there are few ingredients: beans, wheat, salt, water and a fermentation starter known as koji. The soybeans are boiled and then mixed with equal amounts of roasted wheat. The koji and salt are then added to begin the brewing process. Once the mixture has full fermented, it is placed in cloth-lined containers and pressed. The resulting soy sauce is pasteurized and then bottled or left to age.

No visit to an artisanal factory is complete without some souvenir shopping. Kadocho boasts two stores, both of which sell a variety of beautifully packaged handmade soy sauce. Kadocho sauce is a perfect match for sushi, sashimi, grilled fish and cooked vegetables. However, it can also be added to salad dressing or soup to deepen the flavor. Gift sets start at around 1,500 yen for a 300ml bottle of three-year-old sauce. Both stores are open from 9am to 5pm.

With your newly acquired knowledge of soy sauce, you can spend the rest of the day wandering through old shoyu factory district, which is lined with exquisite wooden buildings dating back to the Edo era and now designated protected cultural properties. Don’t forget your camera. By train, Yuasa is less than an hour’s ride from Wakayama Station on the JR Kinokuni Line. The Kadocho soy sauce factory is a 15-minute walk from the station. Taxis are readily available.

Wakayama Urban Hotel - Wakayama Station

1-2-17 Kuroda Wakayama

Click here for a summary article including this article

プライバシーポリシー・利用規約に同意の上、ボタンを押してください。

ログイン（無料）するとより便利に利用できます

Change password

Craft Craft experiences
Nature Nature experiences
Food Food experiences
Wellness Wellness experiences
Luxeat Luxeat experiences

My Itinerary

Yuasa soy sauce, the home of shoyu.

Just a small town in the prefecture of Wakayama, Yuasa may seem a strange suggestion to those unfamiliar with the town's true significance in the world of food. However, a visit to Yuasa means a visit to the birthplace of traditional soy sauce – or shoyu – production. Once home to 92 soy sauce factories, just four have lasted into the modern day due to the strict and labour-intensive processes that need to be followed to produce Yuasa's truly authentic soy sauce. In fact, what many know as soy sauce today is just an imitation of Yuasa shoyu, discovered over 750 years ago by a monk as a by-product of miso production. Luckily, visitors to Yuasa can now take a tour around the Yuasa Soy Sauce Limited factory to discover the secrets of how the authentic liquid is made, fermenting natural and local soy beans, Tanba black beans, wheat and salt for up to two years to create Japan's very best soy sauce. Plus, once the tour of the factory is over, visitors can taste Yuasa's famous shoyu and even take a bottle home to capture the true flavour of Japan again and again.

Plan your trip

Use our interactive map to discover everything there is to do around Japan.

Choose another filter:

Your personalised itinerary of craft, wellness, nature and food experiences across the unique regions and hidden corners of Japan.

Discover more curated experiences in Japan’s hidden corners.

Japan Travel Planner
Privacy Policy

Privacy Overview

Shodoshima Soy Sauce

Shodoshima has a 400 year history of soy sauce production. Today there are about a dozen soy sauce factories concentrated around the Shodoshima town center between Kusakabe Port and Sakate Port, which continue to produce the salty black condiment .

Marukin, one of the leading soy sauce companies on the island, maintains a soy sauce museum on its factory grounds. The museum resembles a traditional soy sauce factory, and explains the production process along with all the vats and tools required. The museum has English displays and a gift shop that sells many different varieties of soy sauce.

Another related product of Shodoshima is tsukudani , small pieces of seafood, meat or other foods, that have been preserved by cooking in a sweet soy sauce and are often enjoyed with a bowl of rice . There are two tsukudani shops near the soy sauce museum.

One of them, Kyohotei Tsukudani, has a small museum and cafe, and also offers mini walking tours and lectures (500 yen each; advance reservations required; see official website for details). The other shop, Ittokuan Tsukudani, has a nice, well stocked store where you can sample a wide range of different types of tsukudani.

Getting there and around

The closest bus stop to the soy sauce museum and tsukudani shops is Marukin-mae (�ۋ��O). There are 1-2 buses per hour from Tonosho Port to Marukin-mae bus stop. They are bound for Sakate (��) or Eigamura (�f�摺) and stop at Kusakabe Port along the way. The one way trip from Tonosho Port takes 40 minutes and costs 300 yen. From Kusakabe Port it takes ten minutes and costs 150 yen.

By car or taxi

Alternatively the museum and shops are accessible by rental car or taxi in about 40 minutes from Tonosho Port (about 6000 yen by taxi), in about 30 minutes from Fukuda Port (about 5200 yen by taxi) or in about five minutes from Kusakabe Port (about 1000 yen by taxi).

How to get to and around Shodoshima

Hours and Fees

Marukin soy sauce museum, kyohotei tsukudani, ittokuan tsukudani.

Questions? Ask in our forum .

Links and Resources

We Took a Tour of the Soy Sauce Factories (Yamasa and Higeta) in Choshi

In Choshi, Chiba Prefecture, soy sauce production has been flourishing since the Edo period.

This article describes our visit to the factory of a soy sauce manufacturer in Choshi.

Choshi’s mild climate is ideal for making soy sauce

Tour of two soy sauce factories, yamasa and higeta, learn about the history of yamasa soy sauce’s soy sauce production, a step-by-step tour of the soy sauce making process, souvenirs from the factory tour, enjoy soy sauce soft ice cream, time required to visit the yamasa soy sauce factory, higeta soy sauce with 400 years of history, a virtual reality (vr) tour of soy sauce production, we also got some souvenir from higeta soy sauce, a good opportunity to learn about the history of soy sauce and its production process, the production history of soy sauce makers in choshi.

The production of Kanto soy sauce began in Choshi in Chiba Prefecture in the 17th century, and soy sauce was transported to Edo by boat along the Tone River.

The mild climate of Choshi was ideal for making koji, the base of soy sauce. The location also made it easy to transport the raw materials and finished products, which was one of the reasons why soy sauce production was flourishing in this area.

There are several large soy sauce factories in Choshi that have been in business for more than 300 years, including Yamasa Soy Sauce, Higeta Soy Sauce, Ogura Soy Sauce and Takara Soy Sauce.

Some of these soy sauce factories are open for tourists to drop by and take a tour.

Participating in a soy sauce factory tour in Choshi

In Choshi City, the following two soy sauce factories offer tours (in Japanese).

* Yamasa soy sauce factory * Higeta soy sauce factory

Tour of the Yamasa Soy Sauce Factory

First, let’s take a look at the tour of the Yamasa Soy Sauce Factory. Yamasa Soy Sauce has been making soy sauce in Choshi since 1645, 350 years ago.

When we arrived at the Yamasa Soy Sauce factory, we first went to the tour center at the entrance to register. At that time, pamphlets were handed out to the tour participants, as well as illustrated handouts for the children.

After that, we went to the theater behind the reception desk to watch a 20-minute movie about Yamasa’s history and how soy sauce is made.

After watching the movie, a Yamasa guide took us on a 30-minute tour of the factory in operation (only on weekdays).

* Since the factory is closed on weekends, the tour ends after you see the room where you can simulate going inside a soy sauce vat.

Soy sauce is made from only three ingredients: steamed soybeans, roasted wheat, and salt. To the mixture of these ingredients, the manufacturer’s original koji mold is added to make koji. After the koji is mixed with salt water, the mash is fermented, matured, squeezed, and heat-treated to make soy sauce.

On weekday tours, we first went to see the silos where soybeans and wheat are stored and the conveyor belts used to transport them. Then we went through the Koji room, where the ingredients are mixed together to make koji, and the Moromi brewery. During the tour, the guide also answered questions from the visitors.

At the end of the tour, we were given a 150ml pack of Yamasa’s signature soy sauce as a souvenir.

After the tour, we moved on to Yamasa’s Soy Sauce Taste and Experience Center (Shoyu Ajiwaikan), which is located next to the factory.

Here you can enjoy soy sauce soft ice cream (250 yen), soy sauce rice crackers (100 yen), and soy sauce products tasting. The soy sauce soft ice cream was refreshingly sweet with a hint of saltiness.

The store next door also sells soy sauce-flavored popcorn, tsukudani (food boiled down in soy sauce), and related products such as premium soy sauce, supervised by French master chef Joel Robuchon, which you can buy as souvenirs.

The tour of the Yamasa Soy Sauce Factory took about 60 minutes. (On weekends, it would take about 30 to 40 minutes）

We had to call ahead to sign up for the tour. The tour was free of charge and was held six times between 9:00 and 15:00.

Higeta Soy Sauce Factory Tour

Next, we went on a factory tour of Higeta Soy Sauce, a 5-minute drive (14-minute walk) from Yamasa Soy Sauce factory

Higeta Shoyu is a soy sauce manufacturer with 400 years of history, having started making soy sauce in Choshi in 1616.

The first part of the Higeta Soy Sauce factory tour was to watch a video introducing the company’s products. After that, the staff led us through the soy sauce making exhibition room.

Instead of actually touring the factory, Higeta Shoyu uses VR scope to teach us about soy sauce production.

When I put on the VR scope, an image appeared in front of me. The images show the soybeans and wheat, the raw materials for soy sauce, being mixed together, fermented into a mash, squeezed, and finally bottled.

Also, when I moved the VR scope 360 degrees vertically, horizontally, and diagonally, the ceiling, floor, and walls moved along with my line of sight, so I felt as if I were actually inside the factory and that I had become the raw material for soy sauce.

I thought it was a very interesting experiment to be able to experience cutting-edge VR inside a soy sauce factory with 400 years of history.

* The VR experience at Higeta Soy Sauce Factory is also only available on weekdays. On weekends, only videos will be shown.

Higeta Soy Sauce also gave us a bottle of their soy sauce as a souvenir on the way home from the tour.

* It is recommended to keep soy sauce in the refrigerator and use it up within a month of opening the package. If you can’t use it all, you can use it as a seasoning for boiling dishes.

Choshi Soy Sauce Factory Tour Summary

Each of the soy sauce factories introduced in this article is within walking distance from Choshi Station, and we were able to visit them in less than a day.

Tradition and craftsmanship nurtured from the embrace of the “Kumagawa River”.

Maintained since our foundation… commitment to “homemade natural moromi”.

“Natural Moromi” is the life force of soy sauce since the old days We pride ourselves as the only brewery maintaining this method in this region, focusing on brewing authentic miso and soy sauce, In response to the never-ending needs of our local customers, We will continue to develop creatively rich products that can respond beyond their expectations.

Kamada’s Umaka Soy Souce and Gozen Soy Sauce are made using the finest quality bonitos and kombu. It goes satisfyingly well with tofu, sashimi, horse meat sashimi, raw egg on rice, etc. The most popular product from our factory is “Yama no Sachi Umi no Sachi”, which is a tsukudani with jelly ear mushrooms and seaweed.

Product List

Kyushu’s Little Kyoto, Hitoyoshi City. An “Eel bedding” like factory with a depth that is unique to castle towns

Factory tour

Factory Tour

Japan Navigator

Kyushu: On the Trail of Shoyu

Shoyu , or soy sauce, is a condiment at the heart of Japanese cuisine. In Kyushu it evolved into an array of flavors and aromas with locals pairing different types according to the dish. As you move south, shoyu tends to become sweeter. In this journey, we travel 350 kilometers, from north to south, to discover the depth of shoyu .

Shoyu Brewery

Located in Itoshima in Fukuoka Prefecture, this brewery has a history of about 130 years. It's one of the rare artisanal makers that produces shoyu naturally using domestic soybeans as well as wheat and long maturation in cedar barrels.

Shoyu Tasting Bar

At this shop in Tenjin, Fukuoka, you can sit at the bar and sample various shoyu types. The owner-sommelier will walk you through selections from his collection of 250 varieties.

Oita Shoyu Brewery Union

This is the largest shoyu factory in all of Kyushu. While most of their brands are brewed using cutting-edge technology, they also make premium labels in the world's largest cedar barrel, standing 9 meters tall.

It takes 1.5 hours from Tokyo to Fukuoka by plane. From Fukuoka to Oita and Kagoshima Prefecture, enjoy the charming local trains.

"Journeys in Japan"

Hi everyone, how's it going?

I'm Doug, and I'm here in Fukuoka City, the gateway to Kyushu.

I'm from Canada, but I've been here close to 30 years,

and one of the great features of this city is the food.

And what gives the local cuisine a real edge is the soy sauce.

There are a countless number of soy producers in this city alone,

but please, join us on a journey as we explore the roots of soy sauce

throughout the island of Kyushu.

"Shoyu," at the heart of Japanese cuisine.

In Kyushu, the seasoning is highly evolved

with different types paired with specific dishes.

And its range of flavors tends to gravitate sweeter the further south you go.

On "Journeys in Japan," Doug, who is based in Fukuoka,

travels a 350 kilometer stretch of Kyushu

from north to south to savor shoyu's rich flavors and aromas.

At each stop, he discovers how they bring out the full taste of local delicacies.

Wow, it's all fantastic.

Kyushu, some 1,000 kilometers southwest of Tokyo.

Our culinary journey kicks off in Itoshima to the north.

This peaceful seaside town is home to a brewery

that continues crafting soy sauce in the time-honored way.

Oh yeah, this must be the place.

Wow, how old is this place? It looks ancient.

Already starting to get the rich aroma of the soy.

This maker has been operating for around 130 years.

Hello, I'm Doug.

Nice to meet you.

We make shoyu in cedar barrels using natural fermentation processes.

Do you know what shoyu is made from?

I use it every day, but I don't know how it's made.

Soybeans are the main ingredient.

These are Kyushu sourced.

We reconstitute them in water and steam them.

I see, wow.

The process begins by mixing steamed soy beans with toasted,

crushed wheat in which "koji" mold is added.

This is left to rest for a few days.

Oh! Look at these.

After adding brine,

the whole mixture is left to mature and ferment

in cedar barrels to make mash.

We mature the mash for about 2.5 to 3 years.

After 2 years, the flavor, color, and aroma pop out significantly.

These barrels, which have been used since the 19th century,

store bacteria that enrich and deepen flavor.

Here's a 3-year-old soy sauce.

- Would you like to taste it? - Absolutely.

See, the surface changes color when stirred.

The surface has oxidized, turning into this color.

Taste too much and it'll be too salty.

It's a little salty.

But there's a deep, rich taste.

You could see how using this would be great for different recipes,

not just for putting on fish, but mixing into stews.

It's made just with soybean, wheat, and salt over a span of 3 years.

What would it be like after a decade?

Sourness and the smell of bacteria would become overwhelming after 3 years.

So, I wouldn't recommend that.

After straining the liquid from the mash, the shoyu is ready for bottling.

This authentic method, with long maturation and no additives,

is on the verge of extinction.

This brewery still directly delivers to its local customers,

some 1,000 households, for free.

Doug tags along on a run.

And there's no need to wait for orders.

The brewers know just when families are about to run out.

Most people buy shoyu at supermarkets these days.

So, we mainly deliver to seniors who can't carry heavy bottles.

Nice to see you again.

You're short one bottle, so I will replace it.

- I've replaced a bottle. - Thank you.

Do you always use this brand?

Just this one.

Because of the flavor?

We've never used any other shoyu.

It's what we're most familiar with.

Good afternoon.

Thanks for coming.

- You always use this shoyu? - Yes.

Because it's good.

They leave a supply around the time I'm running low, even if I'm not at home.

This may sound rude, but does it pay doing free deliveries?

Well, above all else, we believe we're contributing to our community.

We're doing our best because we want to deliver safe food to people living here.

That's a wonderful mindset.

Using only natural ingredients, wooden barrels,

time, and the human touch,

this brewery is committed to quality to serve its community.

(Fukuoka City)

Oh, here it is.

I've heard this is a really interesting shop.

Let's go inside and check it out.

Hi, I'm Doug.

I'm Ohama. Nice to meet you.

There's such a variety here!

This boutique specializes in all things soy sauce

with an emphasis on Kyushu products.

Wow, there's so many different types. And what about the color here?

This one is our sour soy sauce.

- We call it "ponzu." - Ponzu. Right, right.

Good for Japanese tofu and "nabe."

For yogurt and ice cream as well.

This one is a sweet soy sauce.

Okay, but it's still made mainly from soybean.

I've never heard of anything like that before.

Kyushu has long produced an array of flavors.

Sweet, "umami"-rich, or citrusy

to complement regional and seasonal dishes,

apparently 1,000 styles.

- So we have a tasting room. - Tasting room.

So please try our soy sauce.

You can drink a lot more.

Oh, it's got a nice space too, as well.

From the many bottles on the counter,

Ohama Daichi selects some customer favorites.

Fresh crisp "daikon" slices are perfect for appreciating their differences.

- This is a Fukuoka soy sauce. - That's right. From the...

Nice smooth taste to that. Yeah.

I don't taste much salt at all.

- Let me try the next one. - This is north side soy sauce.

No adding. A straighter natural soy sauce.

North side soy sauce uses a different koji.

I don't know how to describe it but there's definitely a different taste.

I thought that was mild, but this one's even got a little milder edge to it.

So we call it "sashimi soy sauce."

We have Fukuoka adding umami and sweetness.

- A little sweeter. - Yes.

Not so much that it's outstanding but,

that'll be really nice on fish, I'm sure.

- So, you like barbecue? - Yes.

I have the smoked soy sauce.

Maybe you'll like it.

Okay, we'll see. That's the one you recommend for the barbecue.

Here we go, smoky.

Definitely got that smoky edge to it.

You can taste the smoke in that. It's unbelievable.

It's been sitting next to a campfire or something. That is really good.

That, I'd like to try with a barbecue.

Well, this has not only been very educational but pretty

mind opening as far as the variety of taste you can experience

with a soybean-based soy sauce.

I mean, this is completely beyond what I expected to try today.

And I'll be back.

Usuki City in Oita.

Known for its pristine spring water,

Usuki flourished as a shoyu producer

thanks to ample soybean and wheat harvests.

It is even nicknamed "the city of soy sauce."

Kyushu's oldest brewery, 400 years to be exact,

is located here, as well as two major producers.

What a fascinating place. When were you established?

We began business in 1883. 2023 is our 140th anniversary.

There's a huge variety. May I taste a representative shoyu?

Yeah, a little bit sweeter than the ones we tried in Fukuoka.

And it does have that rich, savory depth to it.

Why is shoyu in Oita sweeter than the Fukuoka style?

Fukuoka people up north prefer shoyu with more umami.

People in the south prefer sweeter ones.

Oita is in between. So, shoyu here has both sweetness and umami.

I've come to enjoy your great local seafood.

Please have a seat.

This is a selection of local sashimi.

Fish caught in Oita mature in the swift currents,

making their meat firm and fatty.

This is a local shoyu.

It's sweeter compared to those from the Kanto region.

Let me try it.

Yeah, it goes so well together.

You don't get any really fishy aftertaste at all when you use this

local soy sauce.

I like the way the sweetness of this goes really well with the local fish.

With a spritz of "kabosu," a citrus fruit that's an Oita specialty,

you can enjoy a different taste.

Adding citrus to shoyu brings out a refreshing taste in the fish.

It also adds a new edge to it, a new kind of savory edge that

you don't get when you don't use it. And I got to say,

that really adds to the flavor

that goes deeper into the fish.

This is one of Usuki's major breweries.

Hello. I'd like to take your tour.

We've been expecting you.

This shoyu factory is the largest in Kyushu.

We produce about 20,000 kiloliters a year.

The stainless-steel tanks are 10 meters in height.

Massive amounts of unrefined shoyu

can be matured efficiently in these tanks.

They allow you to ferment and mature shoyu all year round at desired temperatures.

By controlling the temperature, you can make a batch in about 6 months.

Wooden barrels take more than a year.

- So, this is more economical. - Yes, more efficient.

But some of the shoyu here is produced the old way

in a wooden barrel.

And not any old cedar barrel.

Measuring 9 meters in both height and diameter,

it is the world's largest.

About 30 years ago, an argument started

that shoyu produced in the old wooden barrels was tastier.

So, we began experimenting with steel and wooden tanks

using the same ingredients at the same time, to find out.

Wooden tanks came out the winner.

Why do you think that is?

We're researching this, but still don't have all the answers.

Shoyu mash gets better with the help of microbes, yeast, and lactic acid bacteria.

The environment in wooden barrels promotes the work of these microorganisms.

That's fascinating.

The slower temperature changes in larger vessels

are believed to be behind the deeper flavors.

These tanks all contain moromi, unrefined soy sauce.

We're now on top of the world's largest wooden barrel.

I'd like you to see the moromi.

The mixture is stirred to send oxygen into the yeast and reduce gas.

The scale that they're doing the work here is amazing, this process.

Since they started stirring it, this pungent aroma is coming out.

This moromi is fermented and matured for 3 years.

We'll be able to filter it in March 2024.

We believe 3 years is important for maturing.

One was fermented in our wooden barrel.

The other in a stainless tank.

The left one is from the wooden barrel.

Yeah, I got to say there's a little bit of a sweeter edge than what I've tried up till now.

And a little more refined as well.

How about this one. I won't take too much. I'll try the stainless.

Slightly... slightly saltier taste.

Yeah, I got to say I like the one from

the wood because it's got a little sweeter edge that I prefer.

They're both great, but if I had to choose one, I'd go with the

yellow cedar.

Well, here we are in the southern tip of the island of Kyushu in Kagoshima.

In the background is Sakurajima, an active volcano.

It's not unusual for it to erupt and spew ash all over the city.

They say that Kagoshima's soy sauce has its own unique taste and quality.

Let's go check it out.

I'd like to go on your factory tour.

Please come inside.

This popular brewery, founded around 100 years ago,

produces shoyu typical of Kagoshima.

This is where we mix the ingredients.

Now we're going to add sugar for sweetness.

- You add sugar?! - Yes.

- Is it from sugarcane? - That's right.

It isn't refined sugar, but a rawer kind.

The sweetener gives shoyu complexity.

Wow, that's a lot of sugar.

They do like their stuff sweet down this way.

The end product is of course sweet,

but the locals add even more sugar to make it sweeter.

- I'd like to try some. - Sure.

Here you go.

Yeah, it's got a real full-body taste. Like, you could taste a bit of salt.

The sugar is not... The sugary taste is not overpowering.

It's a real nice balance.

- It's really good. - Thank you.

Why is Kagoshima's shoyu sweet?

Sugar has long been produced south of Kagoshima, so it was easy to obtain.

There's also the shochu culture of Kagoshima.

Shochu is dry, so it complements sweetness.

Shochu is a distilled spirit, and in Kagoshima,

its base ingredient is the local sweet potato.

Its flavor is bold, earthy and dry.

Here's the moment I've been waiting for. Local shochu.

And the local soy sauce together with the local fish.

Tuna caught in Kagoshima is fattier than Oita's,

so it's paired with a sweeter, more viscous shoyu.

I really appreciate how that works together. The dry local shochu taste

with a slightly sweeter soya.

The winning combination.

The brewery that Doug just visited runs a shop here.

Wow, what an attractive shop we have here.

All kinds of different soy sauce. Other sauces as well.

Oh, it's kind of like a cafe over this way.

I'm going to have to try their specialty, see what they've got.

- Excuse me. - Hello.

What's your specialty?

It's our shinko dango.

Dumplings in soy sauce glaze...

I'd like to have three, please.

The glaze is made from the sweet shoyu of Kagoshima

enhanced with extra sugar.

It gives off a really nice

savory aroma that

I haven't experienced up until now.

All right. Here we go, a big taste test.

Again, I don't want to burn my tongue.

You just can taste that sweet soy sauce

coming out directly to your taste buds.

And it's followed by this nice aroma you get with it.

This is one nice treat.

The brewery also promotes their products,

and by extension Kagoshima specialties, from their food truck.

So, you want many people to savor these delicious dumplings.

We'd like people to realize the appeal of sweet shoyu

through dumplings, and use it more.

Well, here we are at the end of our great soy sauce journey through Kyushu.

It's been an eye-opening experience for me to say the least.

Not only have I learned about the processes involved in the production of the sauces,

such as the sourcing of the materials and the combination of

literally ancient equipment with cutting edge technology,

but I've also developed a deep respect

for the hard work and commitment the producers have put in

for generations

to create the ideal sauces and blends

to suit and match the local specialties and delicacies.

This journey leaves me with a better appreciation of

how important a role do umami

or savory taste of soy sauce plays

in the creation of delicious Japanese cuisine.

It's 90 minutes by plane from Tokyo to Fukuoka.

To carry on to Oita or Kagoshima,

board some of the lovely local trains.

IMAGES

Japanese soy sauce factory
Japanese soy sauce factory
7 Delicious Factory Tours Around Tokyo
Soy Sauce Factory Tours
Kadocho Soy Sauce Factory
How it made Soy Sauce

VIDEO

Fully automatic liquid soy sauce packaging machine
How it made Soy Sauce
Japan Tokyo Food Tour!
Soy Sauce कैसे बनाते हैं?
PSA Tour 2023

COMMENTS

Factory Tour in Noda,Japan
3 Name of the contact person. * Factory tours are also available at our Takasago (Kansai Area, Hyogo Prefecture) and Hokkaido locations. For inquiries, please send an email to: [email protected]. Reopening of the Kikkoman Soy Sauce Museum (Noda Factory) Reception Time. 9:00am - 3:00pm. ※Reservations required.
Kikkoman Soy Sauce Museum
Chartered Private Tour - Tokyo to Nikko, Toshogu, Edo Wonderland . 42. Recommended. 100% of reviewers gave this product a bubble rating of 4 or higher. Historical Tours. from . $1,213.91. per group (up to 8) ... Factory tour and 2) soy sauce making workshop. Would like to check if 1) the soy sauce making workshop is still available and if a ...
7 Delicious Factory Tours Around Tokyo
Here I put together a list of factory tours and factory museums near Tokyo that are all about food and drinks. Please note that most of the places require a reservation, and due to high popularity some of these facilities need to be booked up to 2-3 months in advance. Kikkoman Soy Sauce Museum and Factory Tour
Fundokin Soy Sauce Factory
Taking a tour. Tours are available for individuals or groups from Monday to Friday. You can make a reservation by phone and then confirm by fax (in Japanese). Tours are conducted in Japanese, so it's best to go with a bilingual guide. It may not be possible to view or photograph some parts of the factory depending on the manufacturing status or ...
Kikkoman Factory Tour in Noda, Japan • Just One Cookbook
The Kikkoman factory is located in Noda, Japan (where Kikkoman was founded), about one hour by train from Tokyo's Ueno station. Our Kikkoman Factory Tour was comprised of three parts: Tour of the factory facility and how Kikkoman makes their soy sauce (no photos allowed) Hands-on experience making soy sauce. Tour of the imperial soy sauce ...
10 Best Factory Tours in Japan
Matcha Green Tea Plantation and Matcha Factory Visit. 2. Special Food & Sake Factory Tour in Takayama. 3. Learn about and try the production of Tatami. 4. Soy Sauce Making Experience Tour. 5. Whiskey Distillery and Beer Factory Tour in Chitose and Naganuma.
Kikkoman Soy Sauce Museum: Guided factory tour stimulates the senses
Reserve a time before you go. You can also take a self-guided tour of the factory and displays. The tour stimulates all the senses, beginning with a video presentation revealing the history of soy sauce manufacturing in Japan, and the process of brewing the sauce from wheat, beans and koji, the fungus that creates the fermentation.
Soy Sauce: Tradition and Innovation—Kikkoman Press Tour
In Noda, the tour will learn about the soy sauce production process and the various kinds Kikkoman makes, including reduced salt soy sauce, soy sauce without using soybeans, and the Goyogura soy sauce made for the Imperial Household using traditional methods. ... At the Tokyo head office, President and CEO Noriaki Horikiri will speak about ...
Kikkoman Soy Sauce Museum
In the Edo Period, family soy sauce breweries in what is now Noda City combined forces to create the world famous brand of soy sauce, Kikkoman. The easily recognized logo is a rebus monogram composed of the character for tortoise, an animal considered auspicious, and the word man, meaning ten thousand. The factory provides guided tours ...
Noda: A City of Soy Sauce on the Outskirts of Tokyo
One of Kinoene's soy sauce-making facilities. Kinoene's biggest contribution to the world of soy sauce was also one of the most interesting parts of the tour: white soy sauce.I learned from the factory's current manager about the intricacies of using white soy sauce, how people tend to overuse it because their broth isn't getting darker or heavier (no matter how strong the flavor is ...
Miso and Soy Sauce Factory [ official ] Factory Tour
An "Eel bedding" like factory with a depth that is unique to castle towns. Miso / Soy Sauce Factory building was build as a customer reception during the end of the Taisho era. It was renovated to the Miso / Soy Sauce Factory in 1989. You can enjoy the quaint atmosphere of a factory from the past free. Tea and sampling of pickles and ...
Factory Tour｜Miso & Soy Sauce Factory Kamada Jozojo Co. Ltd. [Official
Miso & Soy Sauce Factory Kamada Jozojo Co. Ltd. 45 Kajiya-cho, Hitoyoshi City, Kumamoto Prefecture, Japan. 〒868-0001. TEL +81-966-22-3164 / FAX +81-966-22-3165. "Natural Moromi" is the life force of soy sauce since the old days we pride ourselves as the only brewery maintaining this method in this region, focusing on brewing authentic ...
Private Soy Sauce Brewery Tour at Century Old Factory in Ibaraki
Directions to the Tour Meeting Point. To reach the meeting point for the private soy sauce brewery tour at the century-old factory in Ibaraki, visitors should head to the location indicated by the signs for 黒澤醤油店 and 醤油醸造元. This meeting point is located at 1260 Mawatari, Hitachinaka, Ibaraki 312-0012, Japan. Once visitors ...
Kadocho Soy Sauce Factory
Back in the 17th century Yuasa had up to 90 different factories solely designed to produce soy sauce. Today however only one factory remains the Kadocho Soy Sauce Factory. Founded in 1841, Kadocho uses the exact same Yoshino cedar barrels and the same labor-intensive process to create the soy sauce like in the 17th century.
Matsumoto Craft Soy Sauce
We offer tours, free of charge. Sat. & Sun. & Holidays: 1PM, 2PM, and 3PM. The tour is about 20 minutes long, and you do not need a reservation. Please come directly to the factory, 10 minutes before the starting time. For larger groups of 10 or more people, please call to make a reservation. Tel: 049-222-0432.
Reopening of the Kikkoman Soy Sauce Museum (Noda Factory)
Reservation-based tours at the Kikkoman Soy Sauce Museum in Noda Japan will restart from Monday May 8th. We look forward to welcoming both new and repeat visitors. Contact Information for Reservations and Inquiries: Kikkoman Soy Sauce Museum (Noda Factory) For inquiries about reservations please send an email to: [email protected].
Kadocho Soy Sauce Factory
Shoyu, or soy sauce, the rich brown condiment essential to Japanese cuisine and now consumed the world over, has its origins in Yuasa, a small town on the eastern coast of Wakayama Prefecture. Legend has it that the 13th century Zen Buddhist monk Shinichi Kakushin discovered soy sauce by accident while making kinzanji miso, a type of bean paste. Yuasa was chosen for its water, which has a ...
Yuasa Soy Sauce
Luckily, visitors to Yuasa can now take a tour around the Yuasa Soy Sauce Limited factory to discover the secrets of how the authentic liquid is made, fermenting natural and local soy beans, Tanba black beans, wheat and salt for up to two years to create Japan's very best soy sauce. Plus, once the tour of the factory is over, visitors can taste ...
Soy Sauce
Around the factories. Another related product of Shodoshima is tsukudani, small pieces of seafood, meat or other foods, that have been preserved by cooking in a sweet soy sauce and are often enjoyed with a bowl of rice.There are two tsukudani shops near the soy sauce museum. One of them, Kyohotei Tsukudani, has a small museum and cafe, and also offers mini walking tours and lectures (500 yen ...
We Took a Tour of the Soy Sauce Factories (Yamasa and Higeta) in Choshi
Time required to visit the Yamasa Soy Sauce Factory. The tour of the Yamasa Soy Sauce Factory took about 60 minutes. (On weekends, it would take about 30 to 40 minutes）. We had to call ahead to sign up for the tour. The tour was free of charge and was held six times between 9:00 and 15:00.
Miso and Soy Sauce Factory [ official ] Factory Tour
The popular factory tour; Sampling is available for tea, miso pickles, tsukudani etc. Enjoy the Taisho Romanticism era architecture. Factory tour. Telephone. Access. Factory Tour. Menu. Miso & Soy Sauce Factory Kamada Jozojo Co. Ltd. 45 Kajiya-cho, Hitoyoshi City, Kumamoto Prefecture, Japan. 〒868-0001 TEL +81-966-22-3164 / FAX +81-966-22-3165 ...
Tickets for Yuasa Soy Sauce Factory Tour & Tasting
Tour the Yuasa Soy Sauce Factory and discover its long history. Learn what makes traditional Yuasa the soy of choice for Japanese chefs. Opt for a 20-minute experience and brew your own special sauce. If you're into Japanese food, you're probably into soy sauce. While most soy sauces are fermented for up to six months, Yuasa's salty elixir ...
Kyushu: On the Trail of Shoyu
Morioka: Slow Life, Indie Spirit. Shoyu, or soy sauce, is a condiment at the heart of Japanese cuisine. In Kyushu it evolved into an array of flavors and aromas with locals pairing different types ...

Kikkoman Soy Sauce Museum

Top ways to experience nearby attractions

Also popular with travelers

Kikkoman Soy Sauce Museum - All You Need to Know BEFORE You Go (2024)

SEARCH BY TAG

Kojo Kengaku: 7 Delicious Factory Tours Around Tokyo

Kikkoman Soy Sauce Museum and Factory Tour

Information

How to book

Glico Pia East

Glico Pia Chiba

Suzuhiro Kamaboko Museum

Akagi Nyugyo Factory Tour

NEW COMMENT | 0 COMMENTS Display comments Hide comments

Special Coupons

SEARCH BY AREA

SEARCH BY CATEGORY

Be sure to login to access all the features of the site!

Planning a Trip to Japan?

Fundokin Soy Sauce Factory フンドーキン醤油 工場見学

A behind-the-scenes look at how to make Japan's favorite condiment

How to Get There

Breaking records

Taking a tour

Recommended for You

10 Best Factory Tours in Japan

1. Matcha Green Tea Plantation and Matcha Factory Visit

STARS AND STRIPES

Kikkoman Soy Sauce Museum: Guided factory tour stimulates the senses

related stories

The best stories from the Pacific, in your inbox

From Japan straight out to the world: the web site for news and information

1. Interview with President Horikiri

2. Varied Soy Sauces

Soy sauce, changing to meet diverse needs

3. The Kikkoman General Hospital, Aiming to Make the “Tastiest Hospital Food in Japan”

Continue with

Create account

Quickly Sign up with

Email reset password link

Information

Book your trip

Noda City Museum and Mogi Residence

Noda Tsukumai

Trout Fishing in Shimizu Koen

Shimizu Park

Currency Conversion & Exchange Rates

Only in Japan: Character Cafes in Tokyo

2-Day Hachijojima Retreat: Recharge Your Mind and Body

The Ultimate Guide to Thrifting in Tokyo

Asakusa Shutter Art

Extraordinary Experiences in the Great Nature of Izu-Oshima, the Closest Island From Central Tokyo

Uber Ride-Hailing Services Are Now Available in Japan

Kodaira, Honjo City, a Place of Faith and Rich in Nature

Art Meets History at Sannomaru Shozokan

Guide to Bringing Medicines Into Japan

Your Name: Real-Life Locations in Tokyo

Hachiko Statue in Shibuya

Iwatayama Monkey Park

Shibuya Crossing

Daikoku Car Meet

Guide to PASMO Cards

Guide to Suica Cards

NAKED Sakura Festival

Kanamara Penis Festival

Join the discussion

Help us improve JapanTravel.com

Thank you for your support!

Noda: A City of Soy Sauce on the Outskirts of Tokyo

The World’s Most Renowned Japanese Soy Sauce

Hometown Pride: Kinoene Soy Sauce Factory

Downtown Noda at Night

How to Get to Noda City by Train

Richard Milner

Most Popular Articles

Experience Kyoto at Night with JINS

Discover Akita in 6 Gourmet Cities and a Smiling Train Ride

Leave a Reply Cancel Reply

About Voyapon

Affiliate Links

Fundokin Soy Sauce Factory フンドーキン醤油工場見学