"Umami" of soy sauce is naturally generated through the fermentation of soybeans, wheat and salt. When the umami is combined with other ingredients and soup stocks, it dramatically enhances the flavors and tastes of dishes.

"If the umami of soy sauce is too strong and forward, it will spoil the flavors of other ingredients. It is essential for me to carefully choose the most suitable soy sauce, just like I choose a quality fish."

Ideal balance of flavor and taste will be changing depending on the season and ingredients of each day. One of the reasons why Yamasa soy sauce has widely been chosen is that it does never stay forward too much.