![Miso & Soy Sauce Factory Kamada Jozojo Co. Ltd. [Official]](../img/header_logo.png){kind=logo}
Our Products
Our proud product
raised by tradition and blessed by nature
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.
Matured for a year period, “Natural Moromi” is alive. It is a mildly sweet soy sauce.
The soy sauce is made with “Natural Fermented Mash,” the koji mold and yeast are aged for a year and is the source of the aroma and the umami. We have prepared different types of soy sauce using high quality bonito and kelp for cooking, such as the “Umaka Soy Sauce”, “Gozen Soy Sauce”, and the distinctively southern Kyushu sweet tasting soy sauce.
We used rice grains
from Sagara Village of Kuma County
Live miso without added preservatives.
Miso is indispensable in Japanese daily cooking. And is well known superfood.
Aside from the classic “Miso”, there is also the “Natto Miso” made by traditional methods, and “Spoon De Miso” that you can easily prepare miso soup with 1 tablespoon for 1 serving.
Choose your favorite from Rice Miso to Wheat Miso.
The most popular item of our factory
Tsudani with jelly ear mushrooms and seaweed “Yamo no Sachi Umi no Sachi.”
Tsudani with jelly ear mushrooms and seaweed “Yamo no Sachi Umi no Sachi.”
We make a big pot every day on weekdays in the factory.
Cooked carefully with our company product “Umakuchi Soy Sauce.”
“Umakuchi Soy Sauce” is a uniquely southern Kyushu sweet tasting soy sauce.
It may be surprising for those trying it for the first time.
However, it is very popular even with customers from eastern Japan who are unfamiliar with taste of “Yama no Sachi Umi no Sachi” tsukudani that was cooked with “Umakuchi Soy Sauce”.
Sampling is available in the factory, so please come on over and try some!
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Sampling of tsukudani and pickles are available at the “Miso / Soy Sauce Factory.”
Please enjoy sampling and comparing after the factory tour.
The excellent rice with all merits from two rice elites- Koshihikari and Hinohikari. Authentic inculcation started in 1997, and eight years were spent on the preparation jobs for the development in Kumamoto. In 2012, it ranked the top in a rice taste competition.
It is the utmost quality rice nurtured by the unique temperature difference within a day in basin, the abundant water and rich soil in Kuma River at the center of the Hitoyoshi Kuma basin, which is one of the top 3 torrent in Japan indeed.
