Essential taste for kitchens in Kyoto
“The taste of Marusawa” – this is how people praise and admire Sawai Shoyu Honten’s soy sauce. They have passed down their traditional production method verbally for generations. Not only general house but also many famous Kyoto cuisine restaurants choose Sawai’s soy sauce as an essential ingredient in their kitchen. A Kyoto-based photographer, Kayu Mizuno is one of their fans that visits Sawai annually at the end of the year. The Dark Soy Sauce (Koikuchi), which takes 2 years to ferment, is good for cooking while the Light Soy Sauce (Usukuchi) is good as the broth. People use different soy sauces for different purposes to enjoy the best taste.
Translation to English by AD BRAIN INC.
|Name||Sawai Shoyu Honten|
|Address||292 Nakano-cho, Nakachojamachi-dori Shinmachi-nishi-iru, Kamigyo-ku, Kyoto|
|Hours||9:00-17:00 (10:30-15:30 on Sun. & national holidays)|
|Recommended||Assorted recommended items will be a great gift for someone.|
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