Chiba Shoyu Expands Globally with Rich Tradition

By Daniel De Bomford, Cian O Neill, Arthur Menkes and Paul Mannion

For a local company, soy sauce manufacturer Chiba Shoyu has big dreams. President Kyosuke Iida says he wants the company to receive orders from around the globe. “Right now, we are a local company based in a remote area of Chiba, but my goal is to transform it into a global brand,” he explains.

The company’s Shimousa soy sauce launched in 2004 amid a push for local production and consumption. Made with Japanese soy, wheat and salt and fermented in wooden barrels with its Kuratsuki yeast–which creates a unique umami flavor. Soy sauce aged in barrels absorbs the natural aromas of its environment, adding another layer of complexity. “The natural environment of our barrels and warehouse enhanced the soy sauce’s aroma and taste, contributing to the distinctive character of Shimousa soy sauce,” Iida explains.

Shimousa soy sauce slowly aged in wooden barrel cellars

To break into international markets, the company uses a customized approach for each customer. “Rather than offering fixed services, we focus on understanding each customer’s requirements and ensuring we provide solutions that align with their vision,” Iida says. Currently, the company exports to international markets, such as the United States, Europe, and Southeast Asia, through trading companies that act as wholesalers. Most of Chiba Shoyu’s sales come through B2B sales and OEM private brands. In contrast, its branded sauces, like Shimousa, are considered premium products for high-end restaurants and discerning B2C consumers.

Chiba Shoyu is looking to continue its growth through partnerships, entering into new markets and sharing its expertise to export its Shimousa soy sauce and localized variations tailored to different global tastes.

To hear more from President Kyosuke Iida of Chiba Shoyu, check out this interview with him