Fujihan Soy Sauce フジハン醤油

Artisanal soy sauce made with heart

Takahashi Hanji, the 6th generation of Fujihan, strives to produce artisanal soy sauce based on the time-honored traditions of northern Chiba Prefecture and the carefully maintained kouji fermentation. The soy sauce brewery, started in the Edo era is a small craft operation with antique and well-seasoned soy sauce vats, a natural spring, and the expertise of generations of the Takahashi family concentrated in Hanji-san. Periodically Takahashi-san opens the brewery to craft workshops that allow visitors to gain a deep understanding of the soy sauce fermentation process. While guests pack the combination of sea salt, grains, beans, and kouji in plastic bottles, Takahashi-san explains the origins of the ingredients and the process of fermentation. With luck and diligent maintenance of your shoyu starter, in a few months, your bubbling bottle will produce soy sauce you can strain and use as a condiment in your own cooking. On either side of the Tone River in Chiba or Ibaraki Prefectures, you can find Fujihan soy sauce at various shops and restaurants.