A light pink coloured Japanese symbol.

Cooking Fresh Is Best

The best Chefs across the globe will attribute their most famous dishes to the quality of the produce they have at their fingertips. Ingredients that when eaten raw or cooked fresh are bursting with flavor and retain the much-needed nutrients that enhance our diets and keep us healthy.


From Choshi, Chiba, Japan to the Willamette Valley, Oregon, USA

After nearly 400 years brewing only in Japan, Yamasa was looking for the perfect U.S.location to open an additional brewery. We found it – in the shadow of the Cascades in Oregon’s beautiful Willamette Valley.


The Ramen Shop 101

At Yamasa, we’ve got three delicious ramen broths for you to choose from, all depending on your culinary mood. Each one of them originates from the best flavors of traditional ramen shops in Japan.


How is Shoyu Manufactured?

We produce the very best shoyu in our state-of-the-art plant, but brewing processes remain the same as in 1645. Our shoyu has been preferred among the majority of high-end Japanese restaurants, sushi, and kabayaki-eel restaurants. Find out more about how it's manufactured.


The History of Shoyu (Japanese Soy Sauce)

“Shoyu”, the Japanese name for soy sauce, first came into usage during the Muromachi Period, and the word appears in a dictionary written in the early 1500s.


What is Brewed Shoyu?

It is a glutamine acid that takes a very important role in making soy sauce’s UMAMI. A thick and high-quality soy sauce contains about 1.5%.