Founded in 1964, the Fukushima Prefecture Soy Sauce Brewing Cooperative sells nama-age soy sauce to local soy sauce producers. In its early years, it focused on naturally brewed, heat-processed soy sauce, and began producing heat-processed products such as sauces and dips in the 1990s. To ensure that both domestic and international customers can enjoy delicious soy sauce, the cooperative obtained halal certification in 2016 and began manufacturing halal soy sauce. Today, it is increasingly used as an ingredient in Japanese cuisine throughout Southeast Asia and is also popular in cafeterias for international students in Japan. The cooperative is committed to expanding the use of soy sauce, a fundamental element of washoku, in more global contexts.