Kataguchi-ya is in the city of Imizu, which is centrally located within Toyama Prefecture.
The company was founded in 1830 by Yasunosuke Kataguchi to sell soy sauce. At that time in Hokuriku (Toyama – Kanazawa area), there were only light-colored soy sauces from Kansai (Osaka – Kyoto area), so he introduced and brought over the techniques to produce dark-colored soy sauces from Edo
(present day Tokyo).
We later expanded our production to miso, which is a fermented soybean paste.
Today, we use a modern quick-brew method in addition to the traditional brewing process. We are also placing efforts into developing all-natural products using Japanese domestic rice and Toyama soybeans.
“Kataguchi-ya”preserves traditional skills and tastes handed down through generations
while taking on the challenge to create new products based on established traditions.
We provide both something new and something untouched since the beginning.
Toyama Prefecture is known for its nature and tasty fresh foods. The prefecture is surrounded by 3,000-meter high mountains, which provides one of the best water sources in Japan. The mountain water runs into the rivers, as well as underground, and is used by the local agriculture before ending up in Toyama Bay. The peninsula protruding out from Toyama Bay functions as a year-round natural fish tank with seawater high in minerals, which creates an exceptional environment for sea life.
Our company uses the natural gifts provided by Toyama to create both traditional and new food products.
The first product in the world!
This product was developed using a quick brewing as well as Wild Yellowtail from Toyama Bay, are successfully reducing any fishy odors by removing oils, the source of smells, by using a centrifuge. It also contains about the same level of salt of grain-based soy
sauces, letting the rich, savory flavor shine through. This carefully pressed luxury flavor has little odor, making it ideal for all kinds of dishes.
MILESTONES
- Certified as a “Business Utilizing Local Resources” in 2016 by Chubu Bureau of Economy, Trade, and Industry (the Ministry of Economy, Trade and Industry)
- Won the first Technology Award in the category of small to medium enterprises from the Japan Society for Bioscience, Biotechnology, and Agrochemistry in 2018
- Broadcast nationwide on NHK News in February 2017
- Received halal certification from the Nippon Asia Halal Association in August 2018
These traditional techniques and flavors have been handed down faithfully over generations, with the company learning from these traditions and also striving to create new products. Products unchanged since our foundation as well as new products. Both of these appealing choices have earned us the patronage of many.
OUR RECOMMENDED PRODUCTS
-SOYBEAN PASTES-
Additive Free
We use carefully selected ingredients from Toyama for this premium miso. We do not use genetically modified soybeans.
| Natural Miso | 650g 760yen (tax included) |
Natural Miso Ingredients
| Nutrients | Value |
|---|---|
| Energy | 181kcal/100g |
| Protein | 9.5g/100g |
| Fat | 4.4g/100g |
| Carbohydrate | 25.8g/100g |
| Sodium Equivalent | 12.2g/100g |
Food Research Institute at Toyama Prefectural Agricultural, Forestry & Fisheries Research Center.
Japanese rice and Toyama soy are used to create this miso. A large amount of koji is used to give the miso more sweetness and umami. We do not use genetically modified soy.
| Yasutaro Miso | 1kg 690yen (tax included) |
-WILD YELLOWTAIL FISH PASTE AND SAUCE-
“HALAL Certified” by Nippon Asia Halal Association
Selected as a top 100 best food item out of 1,125 products at the “Japan Food Action Awards 2018” hosted by the Ministry of Agriculture, Forestry and Fisheries.
“Local Resources Utilization Business” Certified Product by the Chubu Bureau of Economy, Trade and Industry and Hokuriku Regional Agricultural Administration
Office Co-developed with the Toyama Food Research Institute.
| Toyama Bay Wild Yellowtail Miso | 80g 560yen (tax included) |
“HALAL Certified”by Nippon Asia Halal Association
Commercialized for the first time in Japan!
Using a special technique, this Toyama fish sauce from Wild Yellowtail has no fish smell and is low in sodium.
We started selling our Wild Yellowtail Sauce in December 2014. It’s been used in restaurants and hotels as well as by processed food manufacturers.
We are planning to expand our business to overseas.
| Himi-city Winter Wild Yellowtail Sauce | 1,200yen (tax included) |
First mixed product of Wild Yellowtail Sauce and Japanese Ivory Shell in Japan
This product includes Japanese Ivory Shell, which is high in taurine, betaine, carrots, and shimeji mushrooms, all of which are marinated in the Wild Yellowtail sauce. Cook with rice.
| Pre-packaged Japanese Ivory Shell mix with Wild Yellowtail Sauce for Rice cooking | 896yen (tax included) |
