Yugeta Organic Japanese Soy Sauce from Saitama
$18.00
Sale price
$18.00
Regular price
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Yugeta Organic Japanese Soy Sauce from Saitama
$18.00
Sale price
$18.00
Regular price
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A one-year wooden-vat organic soy sauce from Saitama, brewed with Japanese organic soybeans and wheat.
Elevate everyday cooking with the layered umami of Yugeta Organic Soy Sauce. Brewed in Saitama by a family-run maker founded in 1923, it brings quiet depth to tofu, sashimi, grilled vegetables, rice, noodles, and simmered dishes. Unlike quick-made soy sauces, it is crafted with Japanese organic soybeans and organic wheat, then naturally fermented and aged for more than one year in cedar vats — clean, rounded, and savory, with a gentler saltiness that lets the ingredients on your table stay present.
Highlights
- Brewed with Japanese organic soybeans and organic wheat in a certified organic facility.
- Naturally fermented and aged for more than one year in cedar vats.
- Made by Yugeta Shoyu, a Saitama soy sauce maker founded in 1923 and known for wooden-vat brewing.
- Freshly shipped from Japan — not warehouse stock.
Details, ingredients & allergens
- Contents: 300ml
- Origin: Saitama Prefecture
- Ingredients: Organic soybeans (Japan), organic wheat (Japan), salt
- Allergens: Contains soy and wheat
- Producer: YUGETA SYOUYU, INC. (弓削多醤油株式会社)
- Storage: Refrigerate after opening See our full storage guide.
Producer’s story
Yugeta Shoyu was founded in 1923 in Saitama and is now led by fourth-generation maker Yoichi Yugeta. The brewery is known in Japan for its dedication to wooden-vat brewing, natural fermentation, and nama shoyu — a fresh, unpasteurized soy sauce that must be kept chilled.
That chilled nama shoyu is difficult to send overseas in the way it deserves to be enjoyed. This organic soy sauce is the bottle through which CookGood introduces Yugeta’s craft to customers outside Japan: Japanese organic soybeans and wheat, a certified organic facility, and more than a year of slow fermentation and aging in cedar vats.
It is not a shortcut soy sauce. It is a patient, everyday expression of a maker who still believes that good soy sauce begins with ingredients, time, and the living character of the kura.
Cooking ideas
Use it as a dipping soy sauce for tofu, sashimi, grilled vegetables, or a simple bowl of rice when you want clean umami without a harsh salty edge. Add a spoonful to simmered vegetables, mushrooms, chicken, or fish to build depth slowly rather than overpower the dish. Drizzle over rice with a soft egg, scallions, and a touch of sesame oil for a meal that leans entirely on the quality of the soy sauce. Or whisk with rice vinegar and a little citrus for a quick dressing over greens, roasted vegetables, or a grain bowl.
Read the full story in Soy Sauce and the Inland Sea.
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