DESIRED COUNTRY
- hon
- taip
- sin
- mar
- ind
- tha
- bet
- fir
COMPANY ATTRIBUTES
Established in the sixth year of Kaei (1853), our company has been a long-standing producer of miso and soy sauce with a rich history spanning 170 years. Located in Kakunodate, Akita Prefecture, our region is distinguished by two areas: the inner town lined with samurai residences, and the outer town populated by merchants and other businesses.Ando Brewing proudly stands in this merchant town. Our family has resided in Kakunodate as landlords since the Kyoho era and initiated miso and soy sauce brewing as a side business. Our barrel used for miso fermentation bears the mark from the sixth year of Kaei, signifying the inception of Ando Brewing. Leveraging the bountiful water, rice, and natural climate of Akita, we are committed to delivering authentic miso and soy sauce to customers around the world.
Concept
PRODUCT HIGHLIGHTS
Drawing upon the cherished values and dedication of Ando Jozo, our product lineup is a proof to our consistent commitment to quality. Every drop, crafted with love, showcases the diligent artistry of our skilled brewer in crafting our soy sauce and miso. Upholding a rich 170-year tradition, our Japanese seasoning and Koji are made with only the finest premium ingredients, promising unparalleled taste, and consistency. Dive into the deep traditions of Ando Jozo and savor the flavor of authenticity in every meal. Our family's tradition and dedication ensure that what you taste is not just food, but a legacy.
HOW THESE PRODUCTS ARE ENJOYED IN JAPAN
Indulge in the culinary delights of Japan by savoring the authentic flavors of Ando Jozo's premium soy sauce, miso, and Japanese seasonings. Explore the art of Japanese cuisine, where loving craftsmanship infuses every drop with excellence, and discover the perfect balance of flavor and sweetness in our product. Embark on an adventurous culinary journey through simmered dishes, hotpots, and grilled delicacies, accentuated by the elegance of Shirodashi and the richness of Koji.
Experience the essence of Japan through its rich culinary traditions, where quality ingredients and craftsmanship merge to create unforgettable moments of delight.
OUR THREE STRENGTHS
170 years of history
Additive-free
naturally brewed
High product appeal
HOW THESE PRODUCTS ARE ENJOYED WORLWIDE
Ando Jozo is about inviting you to explore the boundless possibilities of our premium condiments and seasonings. Elevate your culinary creations by infusing our Soy Sauce, Miso, Koji and Japanese seasonings into your favorite recipes, unlocking a world of flavor. Discover the art of marination, dipping, and seasoning, enhancing the essence of every dish with our quality products. Let us guide you on a flavorful journey, where tradition meets innovation, and where every meal becomes a delightful experience.
Our products
Kadenshoyu
Unlike regular “koikuchi soy sauce,” which is made by adding salt water to soybeans and wheat, “saishikomi soy sauce” is made by adding koikuchi soy sauce instead of salt water, which takes time and effort. Naturally brewed with no additives, it has a rich flavor and rich aroma. It brings out the shine and aroma of the food.
Kadenshoyu
Unlike regular “koikuchi soy sauce,” which is made by adding salt water to soybeans and wheat, “saishikomi soy sauce” is made by adding koikuchi soy sauce instead of salt water, which takes time and effort. Naturally brewed with no additives, it has a rich flavor and rich aroma. It brings out the shine and aroma of the food.
| Name | Seasoning | Nutrition information（per 100mℓ） |
|---|---|---|
| Raw material | Soybeans, Wheat, Salt | Energy 125kcal, protein 12g, carbohydrate 19.3g, salt equivalent 14.7g |
| Internal capacity | 200ml | Allergen information |
| Preservation method |
Avoid direct sunlight and store at room temperature. Handling after opening: After opening, store in the refrigerator and consume as soon as possible. | Wheat, Soybeans |
| Best before Expiration date |
1 year | |
| How to Use | It can be used not only as pouring soy sauce or dipping soy sauce, but also as a secret ingredient in dishes with just a few drops. Sashimi, ohitashi, simmered dishes, Japanese-style pasta, and steak. |
| Name | Seasoning |
|---|---|
| Raw material | Soybeans, Wheat, Salt |
| Internal capacity | 200ml |
| Preservation method |
Avoid direct sunlight and store at room temperature. Handling after opening: After opening, store in the refrigerator and consume as soon as possible. |
| Best before Expiration date |
1 year |
| How to Use | It can be used not only as pouring soy sauce or dipping soy sauce, but also as a secret ingredient in dishes with just a few drops. Sashimi, ohitashi, simmered dishes, Japanese-style pasta, and steak. |
| Nutrition information（per 100mℓ） | Energy 125kcal, protein 12g, carbohydrate 19.3g, salt equivalent 14.7g |
| Allergen information | Wheat, Soybeans |
Shirodashi
Shirodashi, packed with the delicious flavors of rockfish shottsuru (fish sauce), bonito, kelp, and shiitake mushrooms, is our most popular product. The color is light and the dish looks elegant.
Shirodashi
Shirodashi, packed with the delicious flavors of rockfish shottsuru (fish sauce), bonito, kelp, and shiitake mushrooms, is our most popular product. The color is light and the dish looks elegant.
| Name | Seasoning | Nutrition information（per 100mℓ） |
|---|---|---|
| Raw material | Amino acid liquid (Contains Soybeans,Manufactured in Japan), Saccharides(Starch syrup mixed isomerized liquid sugar,Suger), Soy sauce(Contains Wheat), Fermented rice seasoning,Bonito stock,Salt, Fish sauce, Shiitake mushroom extract,Brewed seasonings, Yeast extract/Alcohol,Seasonings(Amino acids, etc.) | Energy 163kcal, protein 6.7g, fat 0g, 34.0g, 11.8g |
| Internal capacity | 360ml | Allergen information |
| Preservation method |
Avoid direct sunlight and store at room temperature | Wheat, Soybeans |
| Best before Expiration date |
9 Months | |
| How to Use | Please dilute 5 to 12 times before use. Udon/Soba/Somen/Dashimaki egg/Chawanmushi/Takikomi rice/Ochazuke/Pasta/Oden/Ankake Cooking/Nabe soup |
| Name | Seasoning |
|---|---|
| Raw material | Amino acid liquid (Contains Soybeans,Manufactured in Japan), Saccharides(Starch syrup mixed isomerized liquid sugar,Suger), Soy sauce(Contains Wheat), Fermented rice seasoning,Bonito stock,Salt, Fish sauce, Shiitake mushroom extract,Brewed seasonings, Yeast extract/Alcohol,Seasonings(Amino acids, etc.) |
| Internal capacity | 360ml |
| Preservation method |
Avoid direct sunlight and store at room temperature |
| Best before Expiration date |
9 Months |
| How to Use | Please dilute 5 to 12 times before use. Udon/Soba/Somen/Dashimaki egg/Chawanmushi/Takikomi rice/Ochazuke/Pasta/Oden/Ankake Cooking/Nabe soup |
| Nutrition information（per 100mℓ） | Energy 163kcal, protein 6.7g, fat 0g, 34.0g, 11.8g |
| Allergen information | Wheat, Soybeans |
Yuzu Ponzu
This is a flavorful Yuzu Ponzu made by combining unaltered, naturally fermented soy sauce, known as raw soy sauce with the aromatic and rare 'natural-born Yuzu.' Enjoy the pure, unadulterated taste straight from the squeeze."
Yuzu Ponzu
This is a flavorful Yuzu Ponzu made by combining unaltered, naturally fermented soy sauce, known as raw soy sauce with the aromatic and rare 'natural-born Yuzu.' Enjoy the pure, unadulterated taste straight from the squeeze."
| Name | Seasoning | Nutrition information（per 100mℓ） |
|---|---|---|
| Raw material | Soy sauce (contains soybeans, made in Akita Prefecture), apple cider vinegar, fermented rice seasoning, yuzu juice, starch syrup mixed isomerized liquid sugar, kelp extract, bonito stock, fermented wheat seasoning/alcohol, seasonings (amino acids, etc.) | Energy 83kcal, protein 4.6g, fat 0.1g, carbohydrate 15.9g, salt equivalent 6g |
| Internal capacity | 200ml | Allergen information |
| Preservation method |
Avoid direct sunlight and store at room temperature. After opening, store in the refrigerator and consume as soon as possible. | Wheat, Soybeans |
| Best before Expiration date |
6 months | |
| How to Use | Pork shabu-shabu, grilled fish, grilled vegetables, salad, hot pot, etc. |
| Name | Seasoning |
|---|---|
| Raw material | Soy sauce (contains soybeans, made in Akita Prefecture), apple cider vinegar, fermented rice seasoning, yuzu juice, starch syrup mixed isomerized liquid sugar, kelp extract, bonito stock, fermented wheat seasoning/alcohol, seasonings (amino acids, etc.) |
| Internal capacity | 200ml |
| Preservation method |
Avoid direct sunlight and store at room temperature. After opening, store in the refrigerator and consume as soon as possible. |
| Best before Expiration date |
6 months |
| How to Use | Pork shabu-shabu, grilled fish, grilled vegetables, salad, hot pot, etc. |
| Nutrition information（per 100mℓ） | Energy 83kcal, protein 4.6g, fat 0.1g, carbohydrate 15.9g, salt equivalent 6g |
| Allergen information | Wheat, Soybeans |
Usushio Miso Kurasaigetsu
A healthy miso with less salt.The taste of miso is the same, but the salt content is 20% lower than usual. A sweet miso made with plenty of koji (fermented rice malt). Since it is low in salt, it is also suitable for dishes that use a lot of miso.
Usushio Miso Kurasaigetsu
A healthy miso with less salt.The taste of miso is the same, but the salt content is 20% lower than usual. A sweet miso made with plenty of koji (fermented rice malt). Since it is low in salt, it is also suitable for dishes that use a lot of miso.
| Name | Seasoning | Nutrition information（per 100mℓ） |
|---|---|---|
| Raw material | Rice (produced in Akita Prefecture), soybeans, salt/alcohol | Energy 220lcal, protein 9.4g, fat 5.1g, carbohydrate 34g, salt equivalent 9.7g |
| Internal capacity | 300g | Allergen information |
| Preservation method |
Store in a cool, dark place away from direct sunlight. | Soy beans |
| Best before Expiration date |
1 year | |
| How to Use | Miso soup, stir-fried dishes, etc. |
| Name | Seasoning |
|---|---|
| Raw material | Rice (produced in Akita Prefecture), soybeans, salt/alcohol |
| Internal capacity | 300g |
| Preservation method |
Store in a cool, dark place away from direct sunlight. |
| Best before Expiration date |
1 year |
| How to Use | Miso soup, stir-fried dishes, etc. |
| Nutrition information（per 100mℓ） | Energy 220lcal, protein 9.4g, fat 5.1g, carbohydrate 34g, salt equivalent 9.7g |
| Allergen information | Soy beans |
Concept movie
Transaction flow
step1
Entering information in the inquiry form
step2
Meeting via ZOOM
step3
Sending samples
step4
Negotiating terms and contracting
step5
Initial shipment
Contact us
Company profile
| Company name | Ando Jozo Brewery Co., Ltd |
|---|---|
| Represidentative | Daisuke Ando |
| Head office | 27 Shimoshinmachi, Kakunodate-machi, Semboku City, Akita Prefecture 014-0315, Japan |
| Established | March 1950 |