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Introducing Gunma

  • Learn aboutShoyu
  • Learn aboutMiso
  • aboutGunma

Learn about Shoyu

Made of nature’s blessings

Shoyu is traditional Japanese fermented and aged condiment made of soybeans, wheat and salt.

  • Soy
  • Wheat
  • Salt

Different types of shoyu and how to use them

Shoyu, which has been supporting Japanese food culture is now getting attention from all over the world.

  • Shiro (white) Shoyu

    This amber colored shoyu with delicate yet sweet taste has a distinctive aroma. It is the lightest colored shoyu mainly produced in Hekinan area of Aichi prefecture.

    Recommended to be used for chawan-mushi (egg custard) and udon soup for its lighter color

  • Usukuchi (light) Shoyu

    This is light colored shoyu originally started to be brewed in Kansai area, which accounts for 12% of total consumption. Its sodium is 10% higher than the one in regular Koikuchi shoyu, which brings out the characteristics of the ingredients in cooking.

    Recommended to be used for Japanese stews such as takiawase and fukumeni

  • Koikuchi (rich) Shoyu

    This is the most common type of shoyu that accounts for about 80% of national distribution volume. Since It is nicely-balanced and flavorful, it goes well with any dosh.

    Used for variety of dishes such as simmered foods and grilled foods

  • Saijikomi (twice brewed) Shoyu

    This regional shoyu was brewed in San-in to Kyushu area. For its rich flavor and aroma with deep color, it is also known as Kanro (sweet glaze) shoyu, commonly used for dipping and glazing.

    Mainly used for sashimi, sushi, cold tofu or drizzled on vanilla ice cream?!

  • Tamari (aged) Shoyu

    This thick shoyu with unique aroma is rich in umami. It is mainly produced in Chubu area and used for dipping as well as in cooking and processed food.

    Used for sashimi, teriyaki and tsukudani for glossy finish

Characteristics of Gunma’s Shoyu

Gunma prefecture has long been known for its wheat cultivation, and the unique and diverse water quality also gives shoyu its distinctive characteristics. Also, cold climate during winter makes the flavor of shoyu rich and robust.

Gunma is also famous for udon noodles; the most commonly known is Mizusawa udon. In addition, there are Tatebayashi and Himokawa udon. All udon noodles, considered as one of the soul foods of Gunma, are consumed with shoyu dashi broth and has been attracting many tourists.

Storing Shoyu

Shoyu is high in preservability for it is fermented and high in sodium. However, it will lose its color and flavor when it is exposed to air, direct sunlight or heat. It is recommended to be stored in refrigerator after opening to keep its original quality. We also suggest to use the right type of shoyu for your cooking purposes and purchase the right size so that you can enjoy fresh shoyu daily.

Learn about Miso

Made of nature’s blessings

Miso is a traditional Japanese fermented & aged condiment made of soybeans, rice and salt.

  • Soy
  • Rice
  • Salt

Three types of Miso

Types of miso classified based on koji (malt) are “Kome” (rice) “Mugi” (wheat) and “Mame” (beans)
These are the very basic classifications of miso.

Combinations of blended miso

It is recommended to be had with miso soup to be enjoyed its aroma the most. The aroma of miso consists of more than 200 components and the characteristics are largely influenced by the types of koji and yeast. Therefore, you can bring out the flavor and aroma by blending different types of miso. There are preferable combinations of miso depending on the season. For example, rich and sweet white miso base for cold winter season and dryer red miso base for refreshing taste during summer. You can create delicious meals by using seasonal ingredients and “your blend of miso” throughout the year.

Characteristics of Gunma’s Miso

Abundant nature and agriculture are some of the features of Gunma prefecture. Soybeans and rice are playing important roles in food culture in Gunma.

Miso had been a part of the healthy Japanese diet since ancient times, taken as miso soups with seasonal vegetables and “okkirikomi,” the traditional local dish of Gunma. The recent research shows that miso adds body and depth to various dishes. For example, only 5 grams of miso makes a serving of curry sauce more tasteful. Please try using miso not only for miso soups but also for daily cooking.

Storing Miso

We recommend storing miso in refrigerator to keep its best condition. It prevents being deteriorated by placing it in an airtight container. You may also store it in the freezer; because miso doesn’t get frozen for it contains salt, you can use right out of the freezer without thawing.

About Gunma Prefecture

Gunma, very rich in nature with mountains, plateaus, wetlands, lakes and rivers, provides the best natural environment for adults and children. Both country life and city life are available in Gunma. It is located right in the middle of Japan and is called “the navel of Japan,” abundant in hot springs, gorgeous sceneries, outdoor activities, historical sites, food culture with locally cultivated wheat such as udon and yaki-manju. Art galleries and creative events have been providing many opportunities to experience art and culture. Easily accessible from Tokyo by using Shinkansen train or highway, it has been a popular place for day trips or a weekend getaways.

Gunma, the shape of Flying Crane

The shape of Gunma prefecture is similar to the shape of a crane with its wings spread as written in traditional regional card game, “Jo-mo Karuta.” Locals often explain the location in Gunma with whereabouts of crane’s body like “Shoda shoyu brewery is located at the neck of the crane.”

Fascinating Gunma Prefecture!

Abundant nature is available in Gunma such as three famous mountains of Joshu area and many hot springs. Gunma is also famous for producing Joshu wagyu beef, Shimonita scallions and products with locally harvested wheat such as Okkirikomi noodle soup. Automotive and traditional crafts are also well-developed industries.

  • Hot Spring Heaven

    Number of hot springs in Gunma is over 100! On top of 5 largest hot springs, which are Kusatsu, Ikaho, Minakami, Shima and Manza, we are proud of maintaining unique hot springs such as historic ancient hot springs from 1000 years ago and ones in the hidden forest and natural rivers.

  • Tomioka Silk Mill and
    Silk Industry Heritage Group

    Tomioka Silk Mill and its heritage group was registered as world cultural heritage in 26 Heisei (2014). Mill had produced high quality raw silk from late 19th to 20th century. Silkworm breeding and silk spinning techniques contributed greatly in silk production industry.

  • Haniwa (ancient clay figures) and Ancient Tombs

    More than 13,000 ancient tombs have been discovered in Gunma prefecture and some of them are over 100 meters long. 40% of the total Haniwa figures registered as national treasure and important cultural properties designated by national government have been excavated in Gunma as well.

Kakaa Denka to Karakkaze

Literally translates to “Mom the Boss and Gusty Wind,” is associated with silk industries in Meiji era. “Kakaa Denka,” currently used to describe woman being stronger in a household, was originally a compliment to working wives of silk industry feeding their families. “Karakkaze” is a dialect of Gunma and illustrates strong dry wind blown off from the mountains. This is one of the unique climatic characteristics during winter season in Gunma.