英語版の雑誌『Tokyo Weekender』に湯浅醤油が掲載
和歌山特集で醤油の発祥の地である湯浅が選ばれました。
Shoyu,or soy sauce,has been a staple of Japanese cuisine since the 11th century,
when Buddhist monks, having travelled from China,introdused it to the country.
Wakayama prefecture is said tobe Japan’s shoyu hub and tradition for the past 750 years
is Yuasa Soy Sauce Limited.