Soy sauce and shoyu are two immensely popular Asian condiments. While similar, there are several key differences between ...

They are the only soy sauce producer that uses the time-consuming and labor-intensive mushiro koji method -- more on what this is this later. All soy sauce is aged, but typically for only a few ...

The soy sauce has been made using the same family recipe since 1753 and follows the traditional mushiro koji method, in which each step takes years to complete. For comparison, most popular soy ...

The factory makes koji spore ― Japan's "national mold" ― and supplies it to brewers of sake and makers of seasonings such as soy sauce and miso. Only around 10 koji spore makers are left in Japan.

Prime Roots products are made of koji, the fungi that make soy sauce delicious. Koji is eerily fast-growing, which means a smaller carbon footprint, if you care about that sort of thing.

Most soy sauce is made from four basic ingredients: soybeans, wheat, salt and water. Many breweries in Kyushu add a blend of sugar and other sweeteners at the end of the process. Yamagami Koji is ...