ニビシ醤油株式会社
〒811-3102 福岡県古賀市駅東三丁目2番1号
0120-797-888 info@nibishi.co.jp
8:30 〜 17:00
Shoyu (Soy sauce)
The main ingredients in the sauce are soybeans, wheat, salt and water. We carefully select the best soybeans for making the soy sauce and continue to use traditional techniques to produce a superior product.
Dashi (Japanese Bonito broth)
The key factor in a dashi is good quality dried bonito flakes. We mainly use top-quality dried bonito flakes made from bonito caught in Makurazaki for our dashi extract.
We are always on the lookout for the best ingredients. We carefully select the natural flavors and pursue processing techniques that bring out the natural flavor of the ingredients.
The city of Makurazaki in Kagoshima Prefecture has a 300-year old history of producing bonito flakes and boasts the largest production of bonito flakes in Japan. Here, we use a traditional manufacturing method called "Satsuma-style" and use dried bonito flakes that have been smoked for a long time.
At Nibishi, we always buy our bonito unshaved and store them in a temperature-controlled refrigerator. This is because bonito’s aroma is lost over time when it is shaved. When we make our own dashi, we use flakes that are shaved at our own factory.
By shaving the dried bonito thicker than the dried bonito flakes available in the market, we are able to produce a stronger dashi that is free from any unpleasant tastes and suits the taste of locals in Kyushu.
At Nibishi, every time we make soup, we actually extract the dashi in the same way that we used to use at home. Moreover, we place great importance on using only the refined and transparent "first dashi."
Water is also an important part of the soy sauce making process.
Water accounts for less than 70% of the ingredients of soy sauce. It cannot be ignored.
At Nibishi, we source groundwater from the Daikon river which originates in the Kiyotaki valley, at the foot of the Inunaki mountain range. After aeration, the water is passed through a filtration and adsorption system and an ion-exchange resin system where it is converted into soft water suitable for food production and then used in our products.
Making koji is the most important process when making miso and soy sauce.
Good raw materials, right amount of time, and expert craftsmanship are all needed to produce good koji and delicious brewed products.
Rice, barley and other raw materials are suitably processed and placed in the koji making room. The koji is then incubated for three days, taking great care to create the optimum environment in terms of humidity and temperature to produce high quality koji and delicious miso.
Our flagship product "Satogokoro Awasekoji" is made by mixing rice and barley evenly at the koji making stage, leaving the koji grains to improve the appearance and flavor of the finished product.
JAS high-grade pure-brew dark soy sauce. This is a luxurious dark soy sauce with added umami and sweet flavors to its distinctive pure-brew taste. Nibishi is the birthplace of Umakuchi Shoyu (Flavor Enhanced Soy Sauce). It is well balanced to match the tastes of Kyushu.
JAS high-grade pure-brew dark soy sauce. With a base of pure-brew soy sauce, this soy sauce for sashimi enhances the taste of used ingredients. It has rich flavor and sweetness to it, and the taste is mild and mellow. It can also be used for sushi and teriyaki.
This soup makes use of the first dashi made in-house with bonito flakes sourced from Makurazaki and the "deliciousness and aroma" of the strong dashi made with bonito flakes sourced from Yaizu.
This is made from the first dashi of bonito flakes sourced from Makurazaki in Kagoshima prefecture and indigenous shiitake mushrooms, added with the flavors of kelp, bonito, and shiitake mushrooms. Dilute and use the dashi to enjoy the taste of traditional Japanese restaurant. Use it as a light soy sauce for a variety of Japanese dishes.
This is an authentic tonkotsu ramen soup made with carefully selected pork bones. We have tried to recreate the taste of food stalls in Hakata.
With our authentic tonkotsu soup, you can easily enjoy authentic Nagasaki champon.
This simple Japanese soup is refined, clear, and rich, and is made by combining the flavors of chicken and kelp with the dashi prepared in-house using flying fish "Ago" sourced from Nagasaki that is roasted at a high temperature.
