If you want to open a ramen shop, why not meet him? I was told by my master in the food and beverage industry.
For me, in the midst of developing products to open a ramen shop specializing in soy sauce ramen, which soy sauce to use was a major part of daily trial and error.
I was initially thinking of blending soy sauces.
Each soy sauce has a taste unique to its region and “kura (storehouse)” and the taste comes out directly.
By blending multiple flavors, you can easily produce complex flavors and depths.
That’s when I came across Kajita Shoten.
In the present, it is said that good soy sauce can be produced within 6 months while keeping the traditional manufacturing method.
However, the soy sauce here is produced over a process of one year and a half.
Mr. Yasutsugu KAJITA, who is one year older than me, explained such manufacturing methods carefully in the order of process.