Japanese soy sauce finds its roots in “hishio”, a similar seasoning used in seventh and eighth century Japan. Soy sauce evolved roughly into its present form about 700 years ago. In the Edo period of the middle 1800’s, soy sauce’s use as a table seasoning spread. Japanese cuisine that relies on soy sauce flavoring, such as sushi, soba and broiled eel, took their final shape during this time.

Zensho Group company Sanbishi carries out monitoring of safety standards at Zensho's Central Analysis Center. The facility is capable of analyzing all aspects of food safety including residual pesticides, food additives, animal-derived pharmaceuticals and metal contamination as well as genetic modification and food allergens. That is why we take pride in responsibly delivering safe products to our customers.