Want to Protect and Introduce our Japanese Food Culture―”Tanigawa Shuzo” has making soy sauce of Wajima in Noto from 1918.

Seasoning using soy sauce, miso and rice malt made with old-fashioned recipe is without addition of preservative and chemical seasoning.

The soy sauce was prepared with old-fashioned recipes made from Moromi with simple raw materials of wheat, soybean and salt.

The soybean was made from “Ohama Soybean” of Suzu in Ishikawa, which is called as Illusory Bean. The salt and the wheat are made from Suzu as well.

The soy sauce of Wajima in Ishikawa Prefecture has roots in Kitakyushu where is popular for a little sweet soy sauce.

Dipping sauce of rice malt is based on non-alcoholic sweet sake made carefully by craftsman.

Okazu Miso is made from “Sakura Miso” which is made by natural brewing and Koike Jikomi.

Since it can be used with variety of Japanese and Western seasoning, you can see the video of the easy recipe.

As celebration or return of summer-gif or end-year gift, it can be a set with recipe.

Will do what we can do now so that “Kouji (rice malt)”, a unique culture in Japan, reaches our children and grandchildren.