Soy sauce is an indispensable part of our dining table. It is used in many familiar home-cooked dishes, and it is no exaggeration to say that soy sauce is the seasoning that carries the flavor of Japan.

Located about a 20-minute walk from Machida Station, Oka Naozaburo Shoten is a long-established store that has been delivering soy sauce for over 200 years. Their soy sauce, which they call "Japan's No. 1 Soy Sauce," is made using the traditional method of using wooden barrels that has continued since the company's founding, and is a masterpiece loved by many people. At the "Kioke Shop Okechu" at the Machida headquarters, you can actually touch and feel Japan's No. 1 Soy Sauce.

A long-established store that continues to support the development of Machida

Oka Naosaburo Shoten was founded in 1787 as a store selling soy sauce and grains. The company initially based its business in Omama (now Midori City) in Gunma Prefecture, and in 1912 built a factory in Machida as its third store.

The reason why Oka Naosaburo Shoten chose Machida is related to its historical background. At the time, Machida was an important stopover point on the Silk Road, connecting Hachioji, where raw silk, Japan's main export, was collected, with Yokohama Port, a trading hub. As a result, Machida was a lively place with many people coming and going. Oka Naosaburo Shoten noticed this lively vibrancy and wanted to use Machida as a base to deliver its products.

Shortly after the factory was completed, the Odakyu Line opened in Machida. At the time, Oka Naosaburo Shoten's factory was located very close to the station, and there is an anecdote that it became popular among people getting off at Machida Station for the "delicious smell of soy sauce." After that, as Machida developed, the company moved several times, and is now headquartered in Asahi-cho.

Machida flourished as a base on the Silk Road, and with the opening of the Odakyu Line, it has developed as a place to live. Oka Naosaburou Shoten has always kept up with the changes in the city, delivering soy sauce from its base in Machida. Oka Naosaburou Shoten has been doing business in Machida for over 100 years, making it a rare presence as a company that knows the history of the town.

A deep flavor created by traditional methods using wooden barrels

With over 200 years of history, Oka Naosaburou Shoten continues to protect the taste and tradition of "Japan's No. 1 Soy Sauce." "Japan's No. 1 Soy Sauce" is the name of the soy sauce made by Oka Naosaburou Shoten, and it conveys the meaning of continuing to humbly refine our soy sauce so that it will be worthy of being called Japan's No. 1 soy sauce.

The defining feature of Nippon Ichi Shoyu is that it is made using traditional methods. Large wooden barrels are used in the production process, and the soy sauce is made with a focus on natural aging and fermentation.

Generally, soy sauce is commercialized in about six months, but Nihonichi Shoyu is carefully matured over one to two years. Carefully made using traditional methods, Nihonichi Shoyu is characterized by its rich, sharp flavor.

The manufacturing method for Nippon Ichi Shoyu takes a long time and is extremely difficult to adjust the temperature to suit the climate. Nevertheless, the company continues to adhere to the traditional manufacturing method because "we want people to enjoy the taste of soy sauce made using the traditional method," says Director Oka Muneaki.

"Soy sauce made in wooden barrels only accounts for about 1% of the total production volume, so you could say it's an endangered production method. Recently, I feel that there has been a growing demand for "traditional Japanese flavors" both at home and abroad, and I think there is value in continuing this traditional flavor that has been passed down since ancient times."

Even though it takes time and effort, we continue to humbly adhere to traditional manufacturing methods. This leads to the continuation of the flavors that have been loved in Japan since ancient times. Nippon Ichi Shoyu was created to be worthy of being called the best soy sauce in Japan, and has become an important presence in conveying the flavors of Japan.

The Wooden Barrel Shop: A place to convey the profound depth of soy sauce

The wooden barrels that support the flavor of Japan's No. 1 soy sauce can actually be seen in the shop at the Machida headquarters. "Kioke Shop Okechu" (hereafter, Okechu) opened at the Machida headquarters in 2011. The inside of the barrel is an exhibition space, and the products can actually be purchased in the store at the headquarters.

The wooden barrels on display are ones that were actually used in the factory. The idea of using the barrels as a shop came from the desire to let customers feel closer to how soy sauce is made and the background behind it. Okechu is sparking an increasing number of customers' interest in the manufacturing process, and sometimes people even learn how soy sauce is made thanks to Okechu.

"The wooden barrel is our symbol," says Oka-san with a smile. Okechu is used as a place to convey not only the taste of soy sauce, but also the history and culture of soy sauce.

Not just selling soy sauce, but spreading the culture of soy sauce

When we look into the history of Oka Naosaburo Shoten, we can see that they not only sell soy sauce but also continue to firmly preserve the culture of soy sauce.

There are more ways to preserve the culture of soy sauce than just making it. For example, there are almost no craftsmen left who make wooden barrels, which are the foundation of soy sauce, and the technique is on the verge of extinction. At Oka Naosaburo Shoten, we repair and produce wooden barrels that have been used for many years, and in order to protect the traditional taste, we work with multiple organizations to preserve the technique of making wooden barrels.

Oka says that by carefully protecting the techniques and continuing the manufacturing method using wooden barrels, he is conveying the "flavor that has been accumulated through tradition" that is the appeal of Japan's No. 1 soy sauce.

"The taste of Nihonichi Shoyu is the result of years of accumulated experience and dedication. That's why we believe that not only the taste of the soy sauce, but also our manufacturing method and history are precious assets. We want to convey not only the taste of our soy sauce, but also our history, which is the background to it."

As Oka says this, his sights are not just on selling soy sauce, but on conveying the Japanese culture that soy sauce embodies. Oka Naosaburo Shoten continues to convey the Japanese traditions that soy sauce embodies, while humbly preserving its more than 200-year history.

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Naosaburo Oka Shoten Machida Head Office Okechu Shop
Address: 1-23-21 Asahimachi, Machida City, Tokyo 194-0023
HP: https://www.nihonichi-shoyu.co.jp/
SNS: https://www.instagram.com/nihonichi_shoyu/
*For details on business hours and holidays, please check the link above.