Venues・Program

This is the former residence of the Takanashi Heizaemon family, who served as the headmen of the old Kamihanawa village for generations and were also soy sauce brewers. Visitors can explore buildings from the Edo to early Showa period and learn about the lifestyle and culture of merchants engaged in soy sauce brewing. (Advance reservation is required for tours inside the residence.)

A local history museum that opened in 1959. The building was designed by Mamoru Yamada, who also worked on the Nippon Budokan and Kyoto Tower. It is the first registered museum in Chiba Prefecture and is known nationwide as a unique museum with a rich collection of soy sauce-related materials. There is also a community center on the same premises.

This building was constructed around 1924 (Taisho 13) as the residence of Mogi Saheiji, a soy sauce brewer from Noda. It was actually used as a home until the late 1950s. In 1956, it was donated to Noda City and is now being utilized as a community center. The Noda City Local History Museum is also located on the same grounds.

One of Japan’s “Top 100 Cherry Blossom Spots,” this scenic park offers seasonal beauty year-round. It also features field athletics, camping, and barbecue areas in a natural setting. (Reservation required) Designated as a cultural property by the national and prefectural governments.

Enjoy a variety of attractions suitable for both children and adults, such as a Ferris wheel and carousel offering panoramic views of Noda City. This is a beloved retro amusement park cherished by the local community.

Engaged in research activities centered on fermented seasonings, especially soy sauce. Visitors can view exhibits on the history of soy sauce development and company histories, as well as access books on food and culinary culture.

Constructed in 1928 and 1932 as a model of the 'Reconstruction Elementary School,' this reinforced concrete school building is a fine example of its era. It also houses an educational materials museum. (Please inquire for details)

A regional contribution art museum opened by the soy sauce brewer Mogi Hyouzaemon family. The collection includes approximately 4,300 pieces, featuring paintings by artists like Katsushika Hokusai. (Reservation required)

Built in 1939 (Showa 14) as a dedicated brewery for the Imperial Household Agency (then the Imperial Household Ministry) and relocated in 2011. It is still in operation today, with traditional brewing techniques and tools preserved and on display. (Reservation required)

The establishment dates back to the first year of Encho (923), and the main hall is said to have been reconstructed in the 7th year of Bunsei (1824). The highlight is the magnificent carvings by the second-generation sculptor, Ishihara Tsunamachi.

Discover everything about Japan's quintessential seasoning, soy sauce, at this museum. While exploring 'The Making of Soy Sauce' exhibit, you can observe the fermentation of moromi and experience the color and aroma of soy sauce. (Reservation required)

In the first year of the Tenpō era (1830), the Yamashita Heibei family, known for their soy sauce brewing, established their business. The office, with its striking black wooden walls and latticed windows, was constructed in 1897 during the Meiji 30 era. (Only the shop is open for visits.)

Constructed in the 15th year of the Taisho era (1926) as the Noda Shoyu Bank. The name 'Shoyu' is attributed to the fact that most of the founding committee members were soy sauce brewers. (Only the exterior can be viewed)

The building, originally the residence of soy sauce brewer Mogi Saheiji, was constructed around 1924 (Taisho 13) and later became a civic center. The main house and garden, showcasing a modern Japanese style, reflect the prosperity of the soy sauce brewing industry. The sculptures at the Kinden Shrine on the grounds and the ginkgo trees are truly worth seeing.

This was formerly used as a welfare facility for Kikkoman Corporation and as a store for the soy sauce brewer Mogi Hyouzaemon's family. It opened in 1928 as the martial arts hall 'Shunpukan'. The city has now received it as a donation, and renovations were carried out before it reopened in 2010.

A soy sauce brewing facility built in 1932 (Showa 7). The soy sauce was brewed in cedar barrels. (Only the exterior can be viewed from the roadside)

東京理科大学野田キャンパス内にある、算数・数学や身の回りの自然現象を、“触って・動かして・確かめる”ハンズオン型の展示を中心にした科学体験施設。算数や科学が「むずかしい」から「おもしろい！」に変わる体験ができる。

大正10年（1921年）に野田醤油（現キッコーマン）が醤油製造のために建設。大正12年（1923年）から通水を開始し、地域住民への飲料水としても供給された。千葉県初の水道施設であり、近代化産業遺産にも認定されている。