TORY SAUCE

Unshakable passion for making a better taste of Worcestershire sauce since 1924

a message from Daishi Torii, President and a grandson of company's founder Tokuji Torii.

My grandfather, Tokuji Torii, launched to make Worcestershire sauce, supported by his father, Yoshitaro Torii, at Hamamatsu in 1924.

According to Tokuji, Worcestershire sauce was called "SEIYO SHOYU, western taste of soy sauce, and regarded as a new frontier product compared to the traditional soy sauce which has a history of more than 700years in Japan.
Therefore a young new comer like my grandfather, Tokuji, can set up a small factory and entered Worcestershire sauce market.

At the time of my grandfather's presidency, the local area, known as the birthplace of Japanese auto companies, Honda and Suzuki,or music instruments Yamaha and Kawaii, enjoyed economic boom due to the expansion of textile, piano and automobile industries.
The company was busy to make and deliver large bottles of Worcestershire sauce to many factory cafeterias located nearby.

At the time of presidency of my father, Kenichi Torii, the company expanded its product items not only to Worcestershire sauce but also vinegar and soft drinks with his brothers, Jokichi and Shoji.

Inheriting predecessors' spirits, I took in charge of this company in 2004 and challenged to get rid of food additives from our products to comply with consumer voices for food safety. Currently all the table-use sauce products are free, from food additives.

In order to secure high quality of our Worcestershire sauce, most of our hand-made manufacturing methods are kept unchanged. However, we believe we should keep reading gradually changing consumers’ preference for sauce and adjust our recipes generation by generation.

Unshakable passion for making a better taste of Worcestershire sauce since 1924
How to make Worcestershire sauce in Japan Tory Method
  • Raw
    Vegetables
    no powder or paste

    Without peering skin or removing seeds, putting whole vegetables into stone grinder. Simmering at low heat to extract "Umami" maximumly.

  • Home fermented Vinegar

    Home fermented
    Vinegar
    against industrial method

    Traditional slow fermented vinegar from Sake lees of local Sake breweries to make this sauce less pungent

  • Maturing in Kioke

    Maturing in
    Kioke
    no plastic tank

    Keep sauce matured in Kioke, Japanese local cedar barrels, to make its flavor rich and smooth. This maturation method has lasted since its foundation.

  • Whole Speices

    Whole
    Speices
    no powder

    Steeping whole spices in a sauce at two different temperatures(low & high) to extract best aroma

ToriiProduct List

  • ウスターソース

    ウスターソースWorcestershire Sauce

    Worcestershire sauce evolved in the Japanese culinary environment. Good for Yakisoba, deep-fried skewers, marinating meats, spaghetti Bolognese

    Ingredients
    Sugar (raw sugar from cane), Vegetables(onion, tomato, carrot, garlic, celery), Rice vinegar (from Sake lees), Salt (raw salt), Spices, Lemon juice, Kelp, Bonito flake
    Nutritional Information(Per 100ml)
    Energy value:137kcal
    Fat:0.2g
    Carbohydrates:33.2g
    Protein:0.5g
    Salt:9.3g
  • 桶底ソース

    桶底ソースOkezoko Sauce

    Thick and dense sauce deposited in the bottom of wooden barrels in which worcestershire sauce was aged. Rare portion (1/4) of worcestershire sauce

    Ingredients
    Sugar (raw sugar from cane), Vegetables(onion, tomato, carrot, garlic, celery), Rice vinegar (from Sake lees), Salt (raw salt), Spices, Lemon juice, Kelp, Bonito flake
    Nutritional Information(Per 100ml)
    Energy value:137kcal
    Fat:0.2g
    Carbohydrates:33.2g
    Protein:0.5g
    Salt:9.3g
  • 中濃ソース

    中濃ソースChuno Sauce

    Sweeter (from apples) & Thicker (from rice starch) than Worcestershire sauce. Good for Tonkatsu (deep-fried pork), croquette, mashed potato

    Ingredients
    Vegetables & Fruit (onion, apple, tomato, carrot, garlic), Raw sugar, Worcestershire sauce, Rice vinegar (from Sake lees), Salt (raw salt), Soy sauce, Rice starch, Spices, Yeast extract, Kelp extract, Bonito flake extract
    Nutritional Information(Per 100ml)
    Energy value:148kcal
    Fat:0.1g
    Carbohydrates:36.6g
    Protein:1.2g
    Salt:6.2g

ABOUT US

TORY SAUCE(Torii Foods Corporation)

20-8 Aioi Hamamatsu
Shizuoka, Japan

Founded in 1924

# of Staff: 17

Torii Foods Corporation
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