Yamato Koji Park (Yamato Soy Sauce & Miso)

Yamato Shoyu Miso is committed to carefully crafting its products here in Kanazawa-Ono, with the aim of spreading the culture of fermented foods to the world. To allow you to experience and take home Yamato Shoyu Miso's aspirations, ""Yamato Koji Park"" was created. See, make, and taste the power of koji! Why not enjoy the culture of fermented foods here? Yamato Shoyu Miso's hometown is Kanazawa City, Ishikawa Prefecture. It is a well-known castle town of ""Kaga Hyakumangoku,"" where a rich food culture known as Kaga cuisine flourished. Amidst the thriving brewing of fermented seasonings such as miso, soy sauce, vinegar, and mirin, unique foods such as kabura-zushi were born. Noto Peninsula boasts many nationally renowned specialty products, including ishiru (fish sauce), shiokara (fermented seafood), and pickled mackerel and pufferfish. This region, where such abundant fermented foods still thrive, can truly be called a ""holy land of fermented foods."" Furthermore, our headquarters in Ohno, Kanazawa City, has been known as one of Japan's five major soy sauce production areas since the Edo period. Using the rich groundwater from the Hakusan mountain range (one of Japan's three most famous mountains) and salt from Noto, it flourished as ""Ohno Soy Sauce,"" a major soy sauce production area. Yamato Shoyu Miso, with over 100 years of history, continues to pass on Ishikawa's fermentation culture to the present day, while preserving traditional methods using wooden barrels and incorporating modern hygiene management techniques. We continue to expand the scope of fermented foods beyond miso and soy sauce to include brown rice amazake and koji dressing, offering suggestions for ways to enjoy them that suit modern lifestyles. Yamato Shoyu Miso's fermented foods are exported not only throughout Japan but also to over a dozen countries worldwide, through direct sales stores and mail order, based at ""Koji Park,"" where our headquarters and factory are located.