Nippon no Hitosara is a restaurant specializing in traditional Japanese fermented food. There are various fermented seasonings in Japan, such as miso paste, soy sauce, vinegar, and sake, but we offer a specially crafted raw soy sauce ("kia-ge shoyu") that is squeezed right in front of our customers. While the soy sauce you buy at the supermarket is heat sterilized and filtered, our kia-ge shoyu is fermented right here in our kitchen after we receive it from the soy sauce brewery. This activates the enzymes which gives our soy sauce a bold, fresh flavor that changes with the seasons. The freshly squeezed aroma and flavorful depth of our soy sauce pairs excellently with fresh sashimi and tofu.
Improve your gastrointestinal environment
We offer original fermented dishes that can only be found at Nippon no Hitosara by combining fresh ingredients with seasonings unique to Japan. For example, "hishio" is an ancient seasoning that is the precursor to both soy sauce and miso paste, which we have reinterpreted and recreated. It is said that when eaten together with fresh meat and vegetables, hishio not only enhances the taste, but will also improve your gastrointestinal environment through the work of probiotics.
Nippon no Hitosara (“Japan’s signature dish”) is created and managed by Maki Koretomo, a Japanese culinary evangelist and researcher in pursuit of Japanese foods that promote health and inherit traditional Japanese food culture. We offer a wide variety of Japanese ingredients using original cooking methods to suit the tastes of a global audience, and we hope you enjoy this creative, new take on fermented dishes by Ms. Koretomo.