Choko is the pioneer of organic soy sauce
Choko has always been a pioneer in organic production of soy sauce and miso. This is even before in 2001, the Japan Agricultural standard (JAS) first introduced an organic certification.
Around 1990, the general public’s knowledge of organic products increased. Since then, we have answered the need of consumers for safe and reliable products by creating soy sauce from just soybeans, wheat and rice.
In addition, we created ponzu citrus vinegar made from organically grown Japanese yuzu.
A variety of organic products in its industry
At present choko boasts a wide variety of organic products, including [Organic common soy sauce], [Organic light soy sauce], [Organic ponzu vinegar], [Organic barley miso], [Organic rice miso] and [Organic combined rice and barley miso].
This is an impressive line-up even in its industry.
Production at a JAS certified facility
Only products that cleared the rigorous JAS guidelines for organic production are able to label their products as organic. At Choko we only use JAS certified soybeans, barley ,wheat and rice for our organic product line. After harvest, during transportation and storage, we pay the utmost attention to prevent mishaps with non-organic foods. Furthermore, we produce our products at our facility, which is controlled by a certified organic processed food production warden, who makes sure the rigorous guidelines of the JAS are followed.
Answering the consumers’ demand for safe products
The production of organic produce comes with an additional cost. This is one of the reasons why organic farming is not that widespread in Japan. Despite these difficulties, at Choko, we continue to produce organic products. We feel an obligation to consumers looking for the safest products out there and firmly believe if we do not answer their need, no one else will.