The quality of soy sauce is evaluated by 'color', 'flavor' and 'taste'. Our town "Oono" in Kanazawa city is one of the big production area of soy sauce in Japan. The soy sauce which made in Oono town is known as "Oono-Shoyu". Each production area has different taste & flavor of soy sauce. For example, Kanto area including Tokyo, tends to prefer dark soy sauce. Kansai area including Kyoto and Osaka, tends to prefer light soy sauce.Kyushu area including Fukuoka, tends to prefer sweet soy sauce. The taste of "Oono-Shoyu" is between Kanto and Kansai, and less sweet than Kyushu area. It has moderate sweetness and deep flavor. That is why our soy sauce is called "Umakuchi shoyu" which tastes better.
About 400 years ago, the 3rd king of Kaga-domain, now known as Ishikawa Prefecture, ordered a merchant named "Ihee Naoeya" to go to Kishu, now known as Wakayama Prefecture, to learn how to make soy sauce. "Ihee Naoeya" brought technology for making soy sauce, then started making soy sauce at Oono town. Climate of Kanazawa city suited for making soy sauce, and also had pure and clean water. In addition, king of Kaga-domain had protected industry of making soy sauce.
"Oono-Syoyu" became one of special product of Kaga country and our town "Oono" prospered as a town of soy sauce.
The beginning of "Oono-Shoyu" is almost 400 years ago between 1615-1622. It has been handed down that a merchant named "Ihee Naoeya" brought technology of making soy sauce from Kishu area. And then he started making soy sauce at Oono area.
In those days, the technologies of making kerosine and/or soy sauce were special privileges of Kyoto and Osaka area. Therefore those technologies were mainly supplied to the whole country from Kyoto-Osaka area. It is surprise that Oono town adopted such a high brewing technology of soy sauce which has not spread even in Edo, now known as Tokyo, at that time. Our company "Naogen" is the direct descendant of "Ihee Naoeya", and it has been called as "Genbee". We have been devoting efforts for making soy sauce for years. According to the old document, Naogen established business on 1825.
The basic raw materials of soy sauce are quite simple; 'soybean', 'wheat' and 'salt'. Therefore, it is important choosing raw materials strictly to make best use of characteristic of nature. And then, tasty and mellow flavor liquid is brought by mysterious nature action called fermentation. The quality of soy sauce always changes by condition of Koji, malted rice. Koji-mold is alive. Stern eyes and warm consideration are necessary for completing soy sauce. Koji-mold settled down in 'Kura' by turning in the air for years and create delicate taste. This is the reason that each 'kura' has different taste of soy sauce. 'Kura' is a room or a house where the soy sauce is brewed. Even if the facilities are modernized with the times, we would like to protect the invisible treasure called Koji-mold as a mission of a soy sauce brewer. And also we will keep continue making traditional soy sauce that have mild taste, mellow flavor and bright color.
The quality of soy sauce is affected by the climate and the natural features of an area. Even if the raw materials and technique are same, the quality of soy sauce are different by area. This is a difficult part of brewing soy sauce and also an interesting part of it. Three conditions, good raw materials, high technique and natural condition, are necessary to brewing high quality soy sauce. Hokuriku area where Naogen is located, has a beautiful mountain which is called 'Hakusan', and the fertile plain which is called 'Kaga-heiya'. This area is rich in plenty of high quality underflow water, has clear atmosphere and the climate condition such as moderate humidity. Therefore it is known as an excellent production area for soy sauce & liquor for a long time.
The sense of taste changes with the times. The raw materials and the environments are also always changing. It means breweries are not able to keep same taste with the same ways of old times. Therefore, by studying it day by day, we would like to continue making the new taste that is able to please people and is suitable to preferences and lifestyles.
- The soy sauce which is familiar from old days.
- The Japanese style seasoning using Japanese 'Dashi': soup stock made from kelp, oyster and fish.
- The various seasonings which are using local raw materials: soybean, vegetables, fruit, natural salt, seafood etc.
We send you not only traditional soy sauce but also unique products with the theme of "Tasty & Healthy".
Also, we undertake 'product development' of exclusive brand and 'contract manufacturing' of seasoning for food processings.
It is our mission that keep 'Oono- Shoyu', which has long history and is one of the only one local soy sauce brand in Japan, forever. We certainly hand 'Oono-Shoyu' over to next generation. Therefore, we continue making liquid seasoning, mainly soy sauce, while valuing the viewpoint of consumers. And then we would like to contribute to Oono town by keeping our business as No.1 brand at Hokuriku region.