Skip to content
99 Ibn Gabirol, Tel Aviv Current price and availability
Complete99Sabich and home cooking עברית

Culinary Science Museum

Kioke-fermented shoyu

Kioke shoyu is soy sauce whose fermentation or maturation includes a traditional wooden barrel. The word kioke alone does not prove age, pH, salinity, origin or grade, so each detail must be checked on the product label and lot documents.

4 sources Ingredient Updated
Dark shoyu poured into a ceramic bowl beside a kioke barrel, soybeans and wheat

Five lenses on the subject

Scientific and molecular

The scientific profile describes enzymes and fermentation; numbers belong to a product and lot.

Institutions and authority

The explanation links to the JAS standard and a separate example producer without claiming a commercial relationship.

Structure and relationships

JAS classification helps explain the shoyu type, while age, salinity and allergens are checked on the selected product label.

What is known and measured

Structure and relationships Regulatory standard

JAS 1703 provides a classification framework for shoyu but does not turn a category description into a specification for a particular product. [1]

Scientific and molecular Official source

In traditional production, koji enzymes break down proteins and starches, while microorganisms contribute acids and aroma compounds. [2]

Institutions and authority Official source

The JAS framework and the documented kioke producer example are presented separately, without claiming that either certifies a particular product offered for sale. [1] [3]

Parent topic Premium Japanese ingredients Culinary pairing Fresh wasabi rhizome Recommended next Washoku, Japanese dietary culture Recommended next Kombu for dashi Recommended next Kome koji Recommended next Chouhaku-kin powdered koji starter Recommended next Koshihikari rice Recommended next Dutch-grown fresh wasabi, 50 to 60 g Recommended next Kito yuzu Recommended next Hon mirin

Sources and citations

  1. Food and Agricultural Materials Inspection Center, JAS 1703 Soy Sauce.

    Official standard · retrieved 2026-08-05

    Open source

  2. Ministry of Agriculture, Forestry and Fisheries of Japan, An Introduction to Japanese Fermented Foods.

    Official government source · retrieved 2026-08-05

    Open source

  3. Yamaroku Soy Sauce, About Yamaroku.

    Official business source · retrieved 2026-08-05

    Open source

  4. Israel Ministry of Health, National Food Service imported food inspection unit.

    Official government source · retrieved 2026-08-05

    Open source