brand	Takesan
number of units	1 piece
Package information	bag
Allergy information	fish, soy
package weight	0.24 kilograms

Ingredients: Barley miso (including soybeans, manufactured in Japan), sugar, starch syrup, ginger, brewed vinegar, yeast extract, dried bonito extract, agar Contents: 110g
Allergen indication: soybean

Raw materials/ingredients

Barley miso (including soybeans, manufactured in Japan), sugar, starch syrup, ginger, brewed vinegar, yeast extract, dried bonito extract, agar

Caution (Disclaimer) > Please read

We strive to provide accurate product information, but on rare occasions manufacturers change ingredients without prior notice. Therefore, the actual product may differ from the description on the website, so please be sure to check the product label and precautions before use. In addition, the place of origin of fresh foods such as vegetables and fruits may change depending on the season and production conditions. The image is an image. Please note that the actual product and packaging may differ. Consume fresh foods such as vegetables, fruits, meat, and fish as soon as possible after purchase.

Note : The product information on this site is for your reference in selecting products and is not intended to replace the opinions of doctors, pharmacists and other qualified professionals. Before use, be sure to check the product label and precautions that you receive. This product information cannot be used for self-diagnosis to cure illness. If you have allergies or are pregnant, please consult your doctor before purchasing.

brand	Takesan
packing size	7.2 x 5.1 x 5.1cm; 240g
Container type	bag
Maker	Takesan
Product weight	240 grams

About Takesan Group

Takesan Co., Ltd. has a history of manufacturing soy sauce for about 400 years.

A soy sauce manufacturer located in Shodoshima.

Mainly soy sauce products that make use of the island's traditions, soy sauce-based soup

We manufacture seasonings such as sauces and dressings.

``Change with the times to survive''

With that in mind, we continue to make hundreds of different products every year. value to everyone

As a producer, we will deliver products that you can feel.

About Shodoshima soy sauce

Good quality salt that can be abundantly collected, suitable for fermenting koji, which is indispensable for making soy sauce

Due to the warm climate of Shodoshima and the well-developed maritime transportation, it was shipped from Kitakyushu such as Hizen and Higo.

A number of favorable conditions led to the development of Shodoshima's soy sauce industry, such as the ability to easily transport raw materials such as soybeans and wheat.

Currently, our company is one of the largest producers of naturally brewed wooden barrel soy sauce that does not use additives.

Aspergillus oryzae, which grows soy sauce, has lived in the soy sauce brewery for several decades, creating the unique flavor of the brewery. Kiage soy sauce brewed from soy sauce koji is supplied to other soy sauce shops on Shodoshima, supporting the history of wooden barrel soy sauce for about 400 years.

Commitment of the Takesan Group

About technology We continue to make soy sauce that creates the taste and spirit of Japanese cuisine by enhancing the traditions established by our predecessors and the brewing technology that is still developing with the times. We develop products from Shodoshima, such as foods that value the original taste of ingredients and foods that are conscious of health, and are working on manufacturing technology and quality control that are improving day by day.	About the farm In the spring of 2012, we started our own farm near our factory on Shodoshima. In a field of about 20,000 m2, we grow pesticide-free sweet basil, as well as more than 30 kinds of herbs, olives, and chili peppers. We are developing seasonings and processed foods using the cultivated crops.	Shodoshima Tsukudani Industry The founder of the Tsukudani industry on Shodoshima was Kichiji Takebe. Overcoming many hardships, Shodoshima Tsukudani was supported by traditional soy sauce, and the industry united and worked hard to develop, and Shodoshima became one of the best Tsukudani production areas in Japan. We will continue to make Tsukudani wholeheartedly, following the will of the first Yoshitsugu Takebe.