Nakako Shoyu is a traditional soy sauce producer located in Shinmachi, a district known for its beautifully preserved historic streets. Founded in 1877, the company has maintained the traditional style of an independent soy sauce brewery, using natural fermentation methods to create sauces that bring out the best in a wide range of dishes.
Nakako’s Koikuchi Shoyu, or dark soy sauce, is made using 100% domestically produced soybeans and wheat, with a reduced-salt brewing process. During pressing, the pressure is kept to approximately half the usual level, allowing the flavorful liquid to be extracted gently. This careful technique produces a luxurious, mellow soy sauce with a rich umami taste.
Kombu Shoyu is made with Rishiri kelp from Hokkaido, prized for its delicate umami flavor. Its versatile taste makes it an excellent seasoning for rice topped with raw egg, sashimi, and hot pots. A small amount can add depth and bring the flavors of a dish together.
For an even more intense taste, Nakako offers Kombu Tamari Shoyu, which undergoes additional careful preparation to develop a particularly rich umami character. Simply drizzling it over meat or fish creates a savory, glossy finish reminiscent of teriyaki sauce.
It is also ideal for outdoor barbecues and grilled rice balls, adding a satisfying depth of flavor to ingredients cooked over an open flame.
With its long brewing history and commitment to traditional craftsmanship, Nakako Shoyu offers a distinctive taste of Nara’s local food culture. Whether used for everyday cooking, dipping sashimi, seasoning rice, or enhancing grilled dishes, these carefully crafted soy sauces are a flavorful way to bring the character of Japanese cuisine into your kitchen.