"Adding color to dishes with soy sauce was something stylish in the old days."

Appetizing looks of the dishes seasoned with soy sauce can not be realized by salt only. Soy sauce used to be only among gastronomists and men of taste in old times of the Edo and Meiji periods. Nowadays, it is easy to access and enjoy for everybody

Color of soy sauce should not be so dark as to cover up inherent colors of other ingredients. Essentially it should be bright and clear red.

"The bright and clear red of Yamasa soy sauce add elegance to dishes. Color, taste and aroma, these are most important elements of cooking. Yamasa soy sauce has everything."