.jpg)
.jpg)
Overview
Kamebishiya in Higashikagawa. It keeps a method, now rare, of making koji spread out on straw mats.
About this place
Kamebishiya is a soy sauce brewer in Hiketa, Higashikagawa, Kagawa Prefecture, that has continued since the Edo period. Eighteen of its buildings, including the shop and the soy sauce storehouses, are registered as nationally registered tangible cultural properties. Since its founding in the third year of Horeki (1753), it has been the only soy sauce brewer in Japan to continue the traditional soy sauce method of mushiro koji (straw-mat koji). Since 10 April 2003 it has run a Sanuki udon shop, Kamebishiya, in a soy sauce storehouse built in the Edo period, where moromi udon, made with the moromi mash, has become one of Hiketa's specialties.
Source: Wikipedia (CC BY-SA 4.0)
Source ja.wikipedia.org ↗Key facts
Field：Soy sauce, mushiro koji
Source my-kagawa.jp ↗Source pref.kagawa.lg.jp ↗Official website
Check the official website for current opening hours, fees and closing days.
Source kamebishi.com ↗Before you go
Three questions from the World Question Box that relate to this entry.
More in Food & Markets
Check before you visit · References
The original sources are listed here. Confirm opening hours, whether visits are accepted, fees and access with the latest official information.
Information checked on: 2026-09-03
Crafts and specialties of this prefecture
Written by Value Village from public sources. Nothing here is reproduced from another site.
Photos of Kagawa
Reference photos of the region related to this entry. They are not photos of the listed facility or product.
Enlarge ↗Instagram posts from Kagawa (from official accounts)
There are no posts linked to this place yet. Posts from the prefecture's official accounts are shown, rotating every minute.