I want to make “jakoten (fried fish cake, a local specialty of Ehime prefecture)” with soy sauce. It was a simple motive.
In order to step up a gear from “calling out from Yawatahama, enjoy jakoten using salt from Minami Iyo”, the seasoning I chose was soy sauce.
Of course, one without any additives.
However, no matter where I looked, I couldn’t find simply made soy sauce that didn’t use any kind of food additives.
For the time being, I experimented repeatedly with commercially available soy. Adding soy sauce, liquid, to jakoten is the same as placing it at risk.
In order to combine the raw material, “hotaru jako (firefly-fish)” with salt, the ingredients had to be cooled down to seven degrees Celsius or less, by adding ice.
Adding soy sauce to the above ingredients means having to reduce the ice by that amount. Too much moisture will ruin the texture.
It seemed easy but at the same time very challenging. Sometimes freezing or boiling soy sauce, it was a repetition of trial and error.
Halfway to giving up, I came across Kajita Shoten’s food additive-free “Tatsumi” soy sauce.
Finally, I found what I was looking for. Filled with gratitude and fighting spirit, I once again started experimenting.
“I can’t afford to fail anymore, I’m determined to accomplish what I’ve started”. I dedicated my body and soul on making jakoten with soy sauce.
I was on a roll. This strange sensation led to the completion of this product.
First finding “Tatsumi”, it was inevitable that I later met the young 13th generation, Yasutsugu KAJITA.
Both of us had similar goals. We clicked from the start.
Me, crazy about making jakoten and him, crazy about making soy sauce, we were in the same category. Two crazy adults, spirits clicking, I’m “calling out from Yawatahama, enjoy jakoten using soy sauce from Minami Iyo”. Please try it.
I say this with absolute certainty, I wouldn’t have been able to make this jakoten if I hadn’t found “Tatsumi” soy sauce.
Mr. Yasutsugu KAJITA, please continue to brew delicious soy sauce.

“Kuzushi Torizu”
Yasutaka TORIZU, 2nd generation owner