About the Producers
Island’s Blessed Ingredients
Salt
Namiha-do’s Goe’n Sea Salt
Kaba-san from Namiha-do produces handmade salt using traditional kettle-boiling methods at a salt hut built along the coastline of Shodoshima, utilizing the island’s seawater.Born from numerous fortunate connections, Goe’n sea salt blends well with ingredients, offering a mild sweetness and rich umami, finished into fine, flavorful granules.
Goe’n serves as a perfect supporting player — enhancing the natural umami of ingredients while subtly making its presence known.
Soy Sauce
Kindai Soy Sauce
Alongside somen noodles, soy sauce is another traditional industry of Shodoshima.
Kindai Soy Sauce embodies the spirit of the islanders, preserving the time-honored soy sauce brewing methods passed down through four generations, while also embracing necessary innovations.
With native yeast from the brewery and the warm winds from Kankakei Gorge, this soy sauce is truly a product of Shodoshima’s natural environment.
It is characterized by a clean aroma and flavor, free of impurities, allowing the pure umami to shine through.
Miso
Mori-san’s Miso
Mori-san, a third-generation artisan in Shodoshima, crafts koji (malted rice) and miso, starting from rice cultivation.
Using pristine spring water from Kankakei Gorge, one of Japan’s most renowned scenic spots, Mori-san creates koji from rice grown locally.
This traditional Japanese miso is handmade in a historic brick fermentation room, using classic murobuta (wooden trays) and komo (straw mats).
With its mild sweetness, balanced saltiness, deep complexity, and rich flavor, Mori-san’s miso is truly a living miso unmatched by any other.