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When we look at the ingredients of Japanese dishes', the similarities leap to the eye. So what are the most commonly used and popular ones? The first one could be the soy sauce for sure! It is either used in the cooking process or as a dipping sauce for many recipes. Soy sauce has an important role in Japanese cuisine and generally consumed instead of salt. On the other hand, soybeans are not only used for making soy sauce but also used to make soy milk and tofu as well. Even the paste of it is made from the fermented ones.