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TORII SAUCE|WOODEN VAT AGED SAUCE

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Brand

Umami condensed by simmering safe ingredients

TORII SAUCE

  • 1924
  • Wooden vat aged sauce
  • Daishi Torii
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History

Mildness produced by traditional wooden vat aging

Torii Sauce was started in Hamamatsu, Shizuoka Prefecture in 1924 by a father and son, Yoshitaro and Tokuji Torii, who were originally farmers.

The first generation, Tokuji, was a lover of new things and decided to work on the production of sauces, which were called Western soy sauce, which was still rare at the time.

Hamamatsu is home to many factories that manufacture transportation equipment and musical instruments, and there were many cafeterias for employees.

So he decided to manufacture sauces for business use.

Kenichi, the second generation, produced not only sauces but also moromi soy sauce and vinegar, but as supermarkets became popular, he reissued the old-fashioned Worcestershire sauce for home use.

As the third generation, I started working in a different industry, but while working overseas, I reconfirmed the goodness of Japan and also realized the deliciousness of our family's sauces.

My father's medical treatment led me to decide to take over the family business.

As a responsible food company, I made it my policy to use as few food additives as possible in our production process.

The wooden vats that we have been using since our founding are still in use and are the cornerstone of our sauce making process.

Food trends change with the times, and the quality of food itself changes.

However, we will continue to use the traditional sauce fermentation and brewing techniques as the basis for making sauces that match the current times.

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Characteristic

Mild and having the original taste of the ingredients

The taste of the ingredients is added to the complexity of the taste.

Our sauces are made from Japanese fruits and vegetables, hand-selected and prepared with kelp and bonito dashi, then simmered at low temperatures in raw form and aged in large wooden vats.

The spices that are added are pickled in their original form, and the mild flavor that oozes out is blended into the sauce.

The ingredients for the acidity and bitterness required for the sauce are also carefully selected.

For the acidity, we brew our own vinegar so that the sauce will have a mild flavor.

And the bitterness is made by burning the sugar in our own oven, and the aroma enhances the sweetness of the sauce.

Fruits and vegetables vary in sugar content and taste depending on the season in which they are harvested, but we maintain a balance of taste and consistent quality by aging our newly made sauces in large wooden vats.

The wooden vats that we have been using since the beginning of our business allow us to add the flavors of the sauces that have been pickled in the vats and produce sauces with a rich taste.

In addition, we manufacture the taste ingredients we add ourselves, which we believe gives you peace of mind.

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For Customers

Towards a uniquely Japanese sauce

Our sauces are described as being mild and having the original taste of the ingredients.

We carefully select the raw materials of vegetables and fruits, and also make our own seasonings for the sour and bitter taste of the sauce.

By adding the flavor of kelp and bonito flakes, and maturing them in a wooden vat that breathes, we are able to create a sauce that enhances the taste of Japanese Western food.

Even though the sauce was originally introduced from England, it has evolved into a unique Japanese seasoning with the inclusion of kelp and bonito dashi.

When the day comes in the future when we can sell our products overseas, we would like to proudly introduce our sauces made in Japan.

Torii sauces are manufactured without the use of food additives as much as possible, especially Worcestershire sauce and Chuno sauce, which are completely additive-free.

We have created a variety of sauces that can be used at home in a variety of dishes with peace of mind, from children to the elderly, so please enjoy them.

Award

2007 Shizuoka Good Design Award: Universal Design Award for Reusable Packaging

2021 COREZO Foundation COREZO Award

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