Interview with Director Murakami of Tora Soy Sauce
We spoke with Yukihiro Murakami, director and head of manufacturing at Tora Soy Sauce.
Changes in the environment surrounding soy sauce
Tora Soy Sauce has long been a fixture in Okayama Prefecture. As a long-established soy sauce brewery, do you have any particular commitments when it comes to making your products?
Murakami
At Tora Soy Sauce, we are committed to making products that suit local tastes.
In fact, soy sauce tastes different from region to region.
There is a tendency for people to prefer sweeter soy sauce the farther west you go.
In Okayama Prefecture, people prefer sweeter soy sauce.
By the way, people prefer even sweeter soy sauce in Kyushu.
On the other hand, we also offer products that stay true to the traditional flavor of soy sauce.
Tora Soy Sauce also makes Tomoe Soy Sauce and Tomoe Sauce. Why do you produce products under the Tomoe brand?
Murakami
The Tomoe brand originally belonged to a company in Okayama City called Tomoe Soy Sauce.
The former president of Tora Soy Sauce and the managing director of Tomoe Soy Sauce had been senior and junior classmates at an agricultural university.
However, Tomoe Soy Sauce had to close down.
Because of our close relationship, Tora Soy Sauce decided to carry on the traditional Tomoe brand.
You have been making soy sauce for many years. Have you noticed any changes in the environment between the past and the present?
Murakami
The biggest change is the Westernization of food.
The Westernization of food has caused demand for soy sauce to decline.
We used to brew soy sauce all year round.
Now, however, production is on a downward trend.
Are there any measures to address the decline in demand for soy sauce?
Murakami
Although demand for soy sauce is declining, demand for processed soy sauce products is growing.
For that reason, we have increased production of processed soy sauce products.
We are focusing on original products unique to Tora Soy Sauce, such as yellow chive soy sauce.
We have also put together products for gifts, such as gift sets.
How about overseas demand?
Murakami
Overseas demand is also on the rise.
One key factor is that washoku was registered as a UNESCO Intangible Cultural Heritage.
This helped boost demand overseas.
Sales have increased particularly in Asia, especially in China.
In China, kelp-root dashi soy sauce is popular.
Tomato sauce and other products are selling well, too.
Because of the one-child policy, people in China tend to cherish their children.
That is why we are focusing on products for children in China.
The impact of the July 2018 heavy rains
The July 2018 heavy rains caused extensive damage in western Japan, including Okayama Prefecture. Was Tora Soy Sauce also affected?
Murakami
Fortunately, none of our employees were harmed in the heavy-rain disaster.
Also, Sakazu, where Tora Soy Sauce is located, is geographically prone to flooding, but our company facilities escaped damage.
However, some of our business partners and employees’ family members were affected.
My own family was affected, too, so I was very worried.
A restaurant that we do business with in Mabi was also affected.
I went to help with the cleanup.
I remember well how difficult the cleanup was: it was the middle of summer and very hot, and because it was a restaurant, food had spoiled.
Thoughts on making soy sauce
Are you committed to using local ingredients, as you do in your yellow chive soy sauce?
Murakami
We want to contribute to the community by actively using local ingredients.
We would like to make more products using local ingredients, such as yellow chive soy sauce and cilantro dressing.
For example, we have made brown mushroom soy sauce using Okayama Prefecture’s specialty mushrooms, as well as yuzu soy sauce made with yuzu juice from Okayama Prefecture.
As a long-established company, what thoughts guide you in making soy sauce?
Murakami
Since its founding, Tora Soy Sauce has made soy sauce with the aim of bringing vitality to the community by delivering delicious products for families to enjoy together.
Another important theme is making products that children can eat with confidence and ensuring food safety, security, and trust.
We hope to continue making products that bring vitality to the community.
From the Writer
Although Tora Soy Sauce has been in business for more than 150 years, it actively develops new products.
I felt that this reflects its founding principles of “food safety, security, and trust” and its desire to “bring families together through its products and bring vitality to the community.”
The tiger-logo products have been a fixture in Okayama Prefecture for so long, perhaps because Tora Soy Sauce is sincerely committed to contributing to the community.
Tora Soy Sauce products are available at its official online shop, the Tora Soy Sauce head office, major supermarkets and grocery stores throughout Okayama Prefecture, particularly in Kurashiki City.
They are also available in the Bikan Historical Area. They are stocked at places such as Kurashiki Meisankan, so why not take a look?
Tora Soy Sauce Co., Ltd. data
| Organization name | Tora Soy Sauce Co., Ltd. |
|---|---|
| Industry | Food manufacturing and sales (soy sauce, seasonings, miso, drinking water, alcoholic beverages, etc.) |
| Representative | Masaki Miyake |
| Year established | Established: 1918; founded: 1860 |
| Address | 2362 Sakazu, Kurashiki City, Okayama Prefecture |
| Contact | 086-422-0233 |
| Website | Soy Sauce Brewing, Soy Sauce Making, Specialty Soy Sauce, Processed Soy Sauce Products | Tora Soy Sauce, Kurashiki City, Okayama Prefecture |
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