Founded in 1825 in the city of Kanazawa, Naogen continues the legacy of his predecessor, Ibei Naoeya, inventor of historic soy sauce Ono Shoyu, born in the eponymous neighborhood. First soy sauce produced in the region, it owes its existence to manufacturing techniques introduced from Kishu (Wakayama) in the 15th century. Although slightly modernized over time, these traditional methods remain the foundation of Naogen's recipes. For nearly 200 years, the house has become the one of the most renowned producers in the Hokuriku region, which includes the prefectures of Toyama, Ishikawa, and Fukui. Ishikawa Prefecture offers an ideal environment: high-quality soybeans, pure water from Mount Haku, and locally produced salt. Koji, a key element of fermentation, receives special attention to ensure its quality. Today, Naogen is no longer limited to traditional soy sauce and offers a wide range of condiments.