Yamasa Corporation began exports of soy sauce to the U.S. over 130 years ago. Demand for the product has steadily grown and in June 1992 Yamasa incorporated the USA division in Salem, Oregon, marking a memorable page in Yamasa's history and establishing a U.S. Yamasa Shoyu began when the soy sauce manufacturing process used in Yuasa, Wakayama Prefecture, was brought to Choshi in Chiba Prefecture by Gihe Hamaguchi. Upon his arrival in Choshi, Hamaguchi noticed that the climate and water in Choshi created ideal conditions for soy sauce production, that barley and wheat were available close by, and that the Edogawa and Tonegawa Rivers provided the perfect means for shipping the product to the large consumer base in Edo, Japan's capital.
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