The Tango region of northern Kyoto has a long and thriving tradition of soy sauce production. There are four soy sauce breweries in Kyotango City and two in Miyazu City, each contributing to the area’s rich culinary heritage.
Among the region’s producers is Fukuroya Soy Sauce Shop, a historic establishment in Miyazu with a history spanning approximately 300 years. Its signature brand, Ashiginu, is available in several varieties, including koikuchi (dark soy sauce), usukuchi (light soy sauce), and kake soy sauce, intended for pouring directly over food.
The koikuchi variety is especially prized for its rich, concentrated flavor. It is brewed through a process that repeats the preparation stage twice, producing a premium soy sauce with exceptional depth. It also makes a thoughtful souvenir for visitors interested in Japanese food culture.
Fukuroya also produces a distinctive ponzu sauce by blending its Ashiginu kake soy sauce with freshly squeezed yuzu and sudachi citrus juices. Its refreshing acidity complements the savory richness of seafood and makes it an excellent dipping sauce for Japanese hot-pot dishes.
Whether used in everyday cooking or enjoyed with the seafood for which the Tango region is known, these carefully crafted condiments offer a delicious taste of northern Kyoto’s traditional food culture.