Kouki WATANABEChef, Taiho


My encounter with Tatsumi soy sauce was at a certain event when I made braised pork. At that time, I thought I should use seasoning I was familiar with, but as time passed on and as I started to heat the pork, the firm, ripening taste and aroma kept spreading. Since our booths were next to each other at the event, I borrowed their “saishikomi (soy sauce re-brewed in soy sauce)” to finish my dish, and that’s when I realized that this soy sauce was completely different from any other. I immediately went back to my store and tried it for mabo tofu and other dishes that I usually make. At first, it didn’t feel right changing seasonings. After trying for a while, there was a time when everything fit perfectly, and that was the moment when that dish could not be made anymore without Tatsumi soy sauce. Like the times when mass production was impossible, taking time and feeling the power of soybeans and the power of fermentation, is what I believe to be soy sauce. The kind of soy sauce that Kajita Shoten makes.



1981 born in Kyoto. After graduating from cooking school, worked at Chinese Restaurant Louran of Shozan Resort Kyoto (Kyoto, Kita ward). Afterwards, gaining experience at other Chinese and western restaurants in Kyoto, returned home and was employed by Taiho, which was run by his family.
Took ownership as 2nd generation in 2012. Travels to Chine two to three times per year to train and gain experience.

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