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Hamada Shoyu Co. Ltd was founded in 1818 in Kumamoto, Japan. The brand Hamadaya is named after the family. Handcrafted using a 200-year-old time-tested recipe, Hamadaya sauces are exceptional in taste and aroma.
With the masterful work of a 7th Generation Brewmaster, Hironari Hamada ensures quality is never compromised.
Hamadaya’s 200-year-old time-tested recipe has been recognised for its supreme quality and premium taste by Monde Selection and International Taste Institute.
The manufacturer is Halal-certified and has achieved numerous international food safety certifications as well, in recognition of its high quality and food manufacturing standards.
Headquartered in Japan, Hamadaya has expanded its production to Malaysia to cater to the needs of consumers today and reach more people around the world to savour its shoyu, oyster sauce and many more sauces.
1818 - Starting out as a small business in Oshima sub-prefecture, which was a thriving district for trade and commerce during the Edo and Meiji eras.
1937 - Introduced steamers and rotating pressure cookers (NK containers) to speed up production, realising the vision of large-scale mass production.
1961 - Successfully patented a technique of aromatising soy sauces.
1963 - ‘Reduced salt soy sauce’ obtains a method patent in Kyushu, a first for the company.
1975 - Became the largest supplier of soy sauces for hospitals and educational institutes in Kumamoto. Began production of raw soy sauces, contributing immensely to the popularisation of Kumamoto Soy Sauce in Kyushu.
1997 - 7th President Yasunari is granted permission from authorities to import table salt. Natural salt is added for the first time to the soy sauce manufacturing process.
2001 - Soy sauce warehouses are officially recognised as a cultural landscape of Kumamoto.
2007 - Nine buildings declared tangible cultural properties of Japan.
2016 - Commences business relations with Fung Group, Hong Kong.
2020 - Headquartered in Japan, Hamadaya has expanded its production to Malaysia.
Kumamoto Hotel Castle Advisor
Owner Chef of HAKATA TONTON NYC
Inheritor of chinese intangible cultural heritage
Owner chef of the Chugoku Saikan Hayashi in Fukuoka Prefecture
Head chef at the Japanese restaurant 'Benkay'
Owner chef of Trattoria Ia Roccaforte Kumamoto
Operates “Sushi Saisho” in Ginza, Tokyo
Michelin Chef of EI Invernadero, Spain