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Sauces and condiments from Hawaii, USA
Hawaiian shoyu is soy sauce brewed in Hawaii by Japanese immigrants, from 1891 and then in larger Honolulu factories from the early 1900s. Those factories made it the Japanese way, with koji on trays and months in brine vats, from island-grown soybeans, mainland wheat and Hawaiian salt. Hawaiian-style shoyu today is sweeter and less salty than standard koikuchi.
| Soybeansequal portions | Grown in Kona between rows of coffee trees for the Yamajo factory[soyinfo-hawaii] |
| Wheatequal portions | Brought from the mainland; winnowed, roasted and ground[soyinfo-hawaii] |
| Hawaiian salt | [soyinfo-hawaii] |
| Sugar and caramel colouring | In the 1948 Aloha Shoyu label, with 1/10 of 1 % sodium benzoate[soyinfo-hawaii] |
| Starter | koji/qu/mold-starter (koji grown on trays) |
Total time across the recorded steps: 12 months – 2 years
What changes: Soybeans boil for hours while wheat is roasted and ground
Output: boiled soybeans and coarse roasted wheat flour.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Hawaiian shoyu is soy sauce brewed in Hawaii by Japanese immigrants, from 1891 and then in larger Honolulu factories from the early 1900s. Those factories made it the Japanese way, with koji on trays and months in brine vats, from island-grown soybeans, mainland wheat and Hawaiian salt. Hawaiian-style shoyu today is sweeter and less salty than standard koikuchi. Made in 6 steps over 12 months – 2 years. The longest step, ferment in brine vats, takes 6–18 months (Shurtleff W 2021). Salt is 5 % (Kojima S. (Waseda University) 2025). Koji mould on the bean and wheat mix does most of the fermenting.
| Main step | 6–18 monthsReported[soyinfo-hawaii] | Ferment in brine vats |
|---|---|---|
| Salt | 5 %Reported[kojima-hawaii] | Ripen the first-grade shoyu |
The first Hawaiian shoyu was brewed like Japanese koikuchi, but in a warm climate that let the brine stage finish in about six months. Hawaiian-style shoyu has no JAS identity; it is a kind of koikuchi with a sweetener, such as liquorice extract, added after fermentation and less salt than usual; in 1980 it was made in Japan for sale in Hawaii. Aloha Shoyu was later reported to make amino acid (acid-hydrolysed) shoyu.
Like other shoyu it relies on salt; the 1948 Aloha Shoyu label also lists 1/10 of 1 % sodium benzoate as a preservative.
Every number is labelled with how it is known. How this atlas is made
Soy sauce reached Honolulu in 1847, auctioned from a ship from China. Japanese immigrants brought shoyu from 1868. In June 1891 Jihachi Shimada started brewing shoyu in Hawaii but quit for lack of transport and capital. Yamajo Soy Co., headed by Nobuyuki Yamakami, opened a large factory in Palama, Honolulu, in February 1906; Hawaii had imported about $150,000 of soy the year before, with 35 % duty on top. By 1915 four Japanese companies in Hawaii brewed about 4,200 koku. In 1915 a Japanese history of Hawaii listed 18 shoyu makers in Honolulu and 7 breweries on Hawaii island, and called the Hawaiian product less refined than shoyu from Japan. By 1978 four firms remained (King, Aloha, Diamond and Club), two of them making amino acid shoyu (Nihei 1978, as reported by Kojima).
