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The Joy Of Making Soy Sauce With A Winery Partner in Bordeaux
Podcast |
Japan Eats
Media Type |
audio
Podknife tags |
Food
Interview
Japan
Society & Culture
Categories Via RSS |
Arts
Education
Food
Society & Culture
Publication Date |
Feb 19, 2025
Episode Duration |
00:34:45

And my guest today is Toshio Shinko who is the fifth-generation owner of Marushin Honke in Wakayama Prefecture, Japan.  The company was founded in 1881 and since then, it has produced high-quality traditional Japanese food products, such as miso and soy sauce.  In 2002, in addition to managing Marushin Honke, Toshio founded the new company Yuasa Shoyu, or Yuasa Soy Sauce https://www.yuasasyouyu.co.jp/yuasa_gb_front.html in English to pursue the highest quality of soy sauce that reflects the family tradition.

Preserving tradition is hard and even harder is to keep it fresh in response to the fast-changing environments.  Toshio has been very successful in doing so and a great example is his innovative idea of making soy sauce in Bordeaux, France https://www.yuasasyouyu.co.jp/yuasa_gb.html in collaboration with the well-established Grand Cru winery Chateau Coutet in Saint Emilion.

In this episode, we will discuss how Toshio’s company produces premium soy sauce with wood barrels, which is rare these days, how he came up with the idea of making soy sauce in the French wine country, why the French winery wants to make soy sauce with Toshio, how his Bordeaux-made soy sauce is different, why French chefs love using it and much, much more!!!

Here is a fabulous YouTube video, that captures how Toshio makes soy sauce with the French partner Adrien David Beaulieu, the owner of Chateau Coutet and his team.  

https://www.marushinhonke.com/f/marushin

(Scroll further down and click on “We want to spread Yuasa soy sauce to France!”)

Here are some of the restaurants that uses Toshi’s Bordeaux-made soy sauce:

·       Maison nouvelle, Etchebest nouvelle.fr/">https://maison-nouvelle.fr/ 

·       Lalique, Lafaurie Peyraguey Schilling  https://www.lafauriepeyragueylalique.com/en/michelin-starred-chef-jerome-schilling-unveils-his-autumn-menu/ 

·       Skiff Club, Stéphane Carrade  https://haaitza.com/les-restaurants-cafe-bar-brasserie-restaurant-etoile-arcachon/ 

·       Le Prince Noir, Vivien Durand  restaurant.fr/">https://leprincenoir-restaurant.fr/ 

·       L opidom etoilé Fondette  https://www.lopidom.fr/fr/ 

Akiko sits down with fifth generation owner of Marushin Honke in Wakayama prefecture japan, Toshio Shinko!

And my guest today is Toshio Shinko who is the fifth-generation owner of Marushin Honke in Wakayama Prefecture, Japan.  The company was founded in 1881 and since then, it has produced high-quality traditional Japanese food products, such as miso and soy sauce.  In 2002, in addition to managing Marushin Honke, Toshio founded the new company Yuasa Shoyu, or Yuasa Soy Sauce https://www.yuasasyouyu.co.jp/yuasa_gb_front.html in English to pursue the highest quality of soy sauce that reflects the family tradition.

Preserving tradition is hard and even harder is to keep it fresh in response to the fast-changing environments.  Toshio has been very successful in doing so and a great example is his innovative idea of making soy sauce in Bordeaux, France https://www.yuasasyouyu.co.jp/yuasa_gb.html in collaboration with the well-established Grand Cru winery Chateau Coutet in Saint Emilion.

In this episode, we will discuss how Toshio’s company produces premium soy sauce with wood barrels, which is rare these days, how he came up with the idea of making soy sauce in the French wine country, why the French winery wants to make soy sauce with Toshio, how his Bordeaux-made soy sauce is different, why French chefs love using it and much, much more!!!

Here is a fabulous YouTube video, that captures how Toshio makes soy sauce with the French partner Adrien David Beaulieu, the owner of Chateau Coutet and his team.  

https://www.marushinhonke.com/f/marushin

(Scroll further down and click on “We want to spread Yuasa soy sauce to France!”)

Here are some of the restaurants that uses Toshi’s Bordeaux-made soy sauce:

·       Maison nouvelle, Etchebest nouvelle.fr/">https://maison-nouvelle.fr/ 

·       Lalique, Lafaurie Peyraguey Schilling  https://www.lafauriepeyragueylalique.com/en/michelin-starred-chef-jerome-schilling-unveils-his-autumn-menu/ 

·       Skiff Club, Stéphane Carrade  https://haaitza.com/les-restaurants-cafe-bar-brasserie-restaurant-etoile-arcachon/ 

·       Le Prince Noir, Vivien Durand  restaurant.fr/">https://leprincenoir-restaurant.fr/ 

·       L opidom etoilé Fondette  https://www.lopidom.fr/fr/ 

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