I once had a japanese gf and she picked out a soy sauce that I am trying to recalll the name of – She is native to Kanagawa, are there any regional soy sauces or just popualr brands in japan

Ah, the quest for *that* perfect soy sauce—the liquid umami gold. Japan has a dizzying array of soy sauces (shōyu / 醤油), some regional, some household names. If your ex hailed from Kanagawa, there’s a chance she either chose a **regional artisanal brew** or simply a **top-tier national brand** favored by folks with refined taste buds.

Here’s the breakdown:

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### 🔥 Top National Japanese Soy Sauce Brands
These are found across Japan, including Kanagawa, and could be what she picked:

1. **Kikkoman (キッコーマン)** – The most famous globally, but *very respected* in Japan too. Slightly sweet, well-balanced.
2. **Yamasa (ヤマサ)** – A bit richer, brewed in Chōshi (Chiba), but popular in the Kanto region (Kanagawa included).
3. **Marukin (マルキン)** – Known for a deep umami and rich fermentation, from Shōdoshima.
4. **Higeta (ヒゲタ)** – Another Chōshi-based brand, traditional, slightly salty.

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### 🏯 Regional Soy Sauces (Possibly from/near Kanagawa)

While Kanagawa isn’t *famous* for soy sauce the way, say, Kyushu or Shodoshima is, here are some more niche or regional options she might have loved:

1. **Yamato Soy Sauce (大和醤油)** – A boutique brand with deep Kanto roots. Harder to find but very balanced and sometimes floral.
2. **Shōdoshima Shoyu (小豆島醤油)** – While Shōdoshima is in Kagawa (not Kanagawa, confusing I know), their craft soy sauces are often sold in higher-end stores all across Japan.
3. **Kinbue Shoyu (金笛醤油)** – A traditional brand brewed in Saitama, popular in Kanto with deep flavor.

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### 🧠 How to Narrow It Down:
Ask yourself:
– Was it in a **glass bottle** or plastic?
– Did it have **a red cap** (Kikkoman style) or a more rustic look?
– Did it taste **sweeter**, **saltier**, or **smokier** than usual?
– Any words like **”koikuchi” (濃口)** or **”usukuchi” (薄口)** on the label?

If she leaned toward **health-conscious or artisanal** items, it could’ve been:
– **Organic brands** like [Teraoka](https://www.teraoka.co.jp/) (寺岡) or **Maruhon** (まるほん)
– A **tamari**-style sauce (less wheat, richer umami)

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Want me to throw some bottle images at you or help you narrow it down by taste/memory?
It has a nuttier flavor
Ah, nuttier flavor—*now we’re cooking with fermented beans.* That narrows things down quite a bit. Here’s what that nutty profile usually points to in Japanese soy sauce:

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### 🔍 Nutty-Tasting Japanese Soy Sauce = Likely Candidates

#### ✅ **Tamari (たまり醤油)**
– **Flavor**: Rich, thicker, deeper umami, and yes—often *nuttier* than regular shōyu.
– **Wheat-free or low-wheat**, so the soy flavor dominates.
– **Popular brands**:
– **San-J (Japan: Sato Jozo)** – Traditional tamari with a toasted, nutty edge.
– **Marukin Tamari** – Balanced but deeper than regular soy sauce.
– **Yamasa also makes a tamari variant**, sometimes labeled “特選”.

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#### ✅ **Marudaizu Shoyu (丸大豆醤油 – Whole Soybean Soy Sauce)**
– Uses **whole soybeans**, not defatted meal.
– Longer aging = deeper, slightly *roasted/nutty* tones.
– Brands that make excellent marudaizu:
– **Kikkoman Tokusen Marudaizu**
– **Yamasa Marudaizu**
– **Teraoka Organic Whole Soybean**

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#### ✅ **Artisanal/Traditional Fermented Shoyu**
– Aged in **cedar barrels** (*kioke-jikomi*)—adds earthy, almost toasted almond vibes.
– Often small-batch, regional.
– Try:
– **Yuasa Shoyu (湯浅醤油)** – from Wakayama. Handcrafted, ultra-nutty depth.
– **Ishimago (石孫本店)** – traditional methods from Akita.
– **Morita** – known for rich flavor, sometimes sold under “Gold Label” bottles.

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### 🎯 Based on your memory and her Kanagawa roots…
It *might* have been:
– A **marudaizu-style** from a major brand like **Yamasa** (which has factories not far from Kanagawa).
– Or a **tamari**—used more for dipping or richer cooking.
– Possibly something **organic and boutique**, which Kanagawa hipster foodies love.

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Want me to show you a few bottle images that match the profile to help jog your memory?