SpotSoy Sauce Tours in Noda

Speaking of soy sauce, Noda and Choshi are famous places in Japan. However, soy sauce was originated in Wakayama Prefecture, western Japan. In the Kamakura Era, Zen monk Kakushin came back from training in China in the 13th century and became the chief priest of Saiho-ji Temple in Wakayama Prefecture. He taught locals how to make miso, a delicious preserved food, which he brought back from China. When local people ineptly made sloppy miso, with too much water, they tasted the top clear layer of liquid and found it was very delicious. This liquid is said to be the origin of soy sauce. The soy sauce called “tamari shoyu” was developed in western Japan, mainly favored by monks and warriors in Kyoto. Later, tamari shoyu was delivered to the Kanto area. Noda and Choshi flourished as production centers of soy sauce because they were close to Edo, which is now Tokyo, and thus had a huge population of consumers, and because water transportation on the Tone River was well developed.

The history of Noda soy sauce dates back to the mid-16th century when Iida Ichirobe in Noda made tamari shoyu for the Takeda family, powerful warlords of Yamanashi Prefecture. Some 90 years later, in the Edo period, a full-fledged soy sauce industry took root in Noda. Ingredients of soy sauce including soy beans, wheat and salt were delivered to Noda via the Edo and Tone rivers, and the humid climate was good for making soy sauce. The Takanashi and Mogi families, who founded a forerunner of the later Kikkoman Cooperation, launched their business in the 17th century.

Soy Sauce Tours in Noda

Access

3 min on foot from Tobu Nodashi Sta.

Address

110, Noda, Noda city, Chiba

住所

千葉県野田市野田110 キッコーマン食品野田工場内

TEL

04-7123-5136

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