At a glance
| Japanese name | 鎌田醤油 |
|---|---|
| Established | 1789 |
| Location | Sakaide, Kagawa |
| English support | Inquire via operator |
| Export experience | Yes |
| Website | www.kamada.co.jp |
About
230+ year Kagawa brewery. Specialty dashi soy sauce + Sanuki udon broths.
Ingredients offered
- Raw material7 suppliers
Wooden-Barrel-Aged Soy Sauce
木桶醤油
Kioke-fermented soy sauce is brewed in traditional Japanese cedar barrels (kioke, 木桶), some of which are over 100 years old and carry resident microbial communities. Most modern commercial soy sauce uses stainless-steel tanks; kioke production has contracted to a small number of specialist breweries concentrated in Shōdoshima, Yuasa, and Chiba.
Shōdoshima (Kagawa), Chiba (Noda / Chōshi) +2MOQ 200–1000 L (tank batch) / 20–100 L (bottled) - Raw material3 suppliers
Bonito (Katsuobushi) Extract
鰹節エキス
Katsuobushi is dried, smoked, and fermented skipjack tuna, one of the foundational ingredients of Japanese dashi stock. The extract form is a concentrated liquid or powder standardized for umami components (inosinate, histidine, amino acids). Export applications include ramen bases, stock concentrates, and umami seasoning bases.
Yaizu (Shizuoka), Makurazaki (Kagoshima) +1MOQ 20–100 kg
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Last updated: 2026-04-23