{"title":"今月の一本","description":"\u003cp\u003e職人醤油のスタッフが、その月の食卓で使いたい醤油を選び、使い方をひと言添えて紹介します。\u003c\/p\u003e","products":[{"product_id":"sy006","title":"06. Shokin Light Soy Sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006_1.jpg?v=1722586660\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Shodoshima, the home of soy sauce, has 120 wooden barrels\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eShodoshima Island in Kagawa Prefecture is famous for its soy sauce production, with 17 soy sauce breweries lined up in a row. Shokin Soy Sauce has 120 cedar wooden barrels lined up, one of the largest in Japan. When you enter the brewery, you will be greeted by the soft, gentle, and pleasant aroma of soy sauce.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e One thing that is particularly noteworthy about Shokin Shoyu is how the barrels are managed. When the various flavors of soy sauce are stirred, some of the flavors inevitably splash back, but at Shokin Shoyu, this is wiped away thoroughly. The floors and edges of the barrels are extraordinarily clean. \"Cleaning is hard work, but we do it because we want to make something that smells good,\" Fujii Yasuto says simply. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006_2.jpg?v=1722586660\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A taste supported by passionate fans\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eShokin Shoyu's light soy sauce has a total nitrogen content, an indicator of umami, of over 1.5%, which is a high value by general standards. Shokin Shoyu does not brew light soy sauce and dark soy sauce separately, but instead separates the same batch of moromi into light and dark soy sauce based on the finish and brewing period. Therefore, even though it is a light soy sauce, it has a strong umami flavor, but it is not too overpowering and brings out the flavor of the ingredients. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006_3.jpg?v=1722586661\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Udon soup that brings out the flavor of the dashi\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe first thing you should try with Usukuchi Soy Sauce is udon soup. You can easily make udon soup by diluting noodle soup, but if you make it from scratch, you might like udon even more. Just put dashi, soy sauce, mirin and a little salt in a pot and bring it to a boil. If you use light soy sauce, you can make Kansai-style udon that makes the most of the flavor of the dashi. With simple ingredients, you'll want to drink up every last drop of udon soup. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006_4.jpg?v=1722586661\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Colorful Nikujaga (beef and potatoes)\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e We are often consulted by customers who say, \"My stews always taste the same.\" For those who usually make Nikujaga with dark soy sauce, we recommend trying a stew that makes the most of the colors and dashi stock of the ingredients using a light soy sauce base.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eThis is especially recommended when you buy some good quality beef. The soy sauce flavor is subtle, and the umami of the beef stands out, and you can also taste the sweetness of the vegetables. If you use light soy sauce, the color will be light, but it will add a solid depth and umami like dark soy sauce. This is an easy-to-use bottle even for beginners to light soy sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006_5.jpg?v=1722586661\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The classic scallop butter is also light in flavor.\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Fry scallops in butter and add a splash of soy sauce in the frying pan. This is a classic way to eat scallops, and you can imagine what it tastes like, but by using light soy sauce, you can bring out the sweetness of the scallops themselves while still being able to enjoy the richness of the butter. Light soy sauce is subtle but still has a strong umami flavor, so you won't even notice the fishy smell of the scallops. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"正金醤油","offers":[{"title":"Default Title","offer_id":47767483252941,"sku":"0006","price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006.jpg?v=1748670040"},{"product_id":"sy015","title":"15. Eggs and 100ml soy sauce ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy015_1.jpg?v=1722663317\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Bonito stock-based soy sauce for eggs\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e This refreshing soy sauce made with bonito stock and made especially for eggs has been highly praised by neighboring poultry farmers, who say, \"This makes our eggs taste better!\" \"I think it's important to make the most of the eggs without making the salt or soy sauce taste too strong,\" says Masataka Hosaka, the sixth generation owner.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eTo achieve this, the pasteurization process is done indirectly by raising the temperature in a double boiler. It's just like melting chocolate in a hot water bath. It's not suitable for mass production, but it does produce a gentle flavor. It's also low in salt, so for those who find regular soy sauce too salty, this is a recommended dashi soy sauce to use on boiled vegetables, tofu, and other dishes. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy015_2.jpg?v=1722663317\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e First of all, let's start with the classic egg on rice\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e There are many different types of soy sauce for eggs on rice, and many people may be confused. It's true that you won't know until you try it, but soy sauce goes well with any type of egg and brings out the umami and sweetness of the egg.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eThe exquisite sweetness and refreshing taste of the bonito stock brings a good balance to the whole dish, and it also goes well with natto, so we can confidently recommend it to those who like natto, egg and rice. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy015_3.jpg?v=1722663317\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e It can be used for boiled eggs, seasoned eggs, omelets, and egg drop soup.\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e As the name suggests, soy sauce goes well with eggs. The key to boiling eggs is to cut them in half and pour soy sauce on the yolk. This is especially recommended for those who don't like the dryness of the yolk. The umami of the soy sauce also adds a moist texture.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e When you want a soup, you can make egg drop soup quickly. Just dilute it 8 times in a pot, add beaten eggs and wakame seaweed, and it's done. The gentle aroma of bonito stock brings out the sweetness of the eggs. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy015_4.jpg?v=1722663317\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Use this bottle for dishes other than eggs\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThis soy sauce is based on a refreshing bonito stock, so it is easy to use in dishes other than eggs. It can also be used as a soy sauce for natto, boiled vegetables, pickles, etc. We recommend using it in sesame dressing. If you make it without adding sugar, it will turn out to be a refreshing sesame dressing with a strong bonito stock flavor. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"上ホ醤油","offers":[{"title":"Default Title","offer_id":47767483744461,"sku":"0015","price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy015.jpg?v=1748672361"},{"product_id":"sy024","title":"24. Whole Soybean Raw Soy Sauce 100ml (Morita Soy Sauce) ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy024_1.jpg?v=1722669381\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Safe and secure foods to eat for a lifetime\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eMorita Soy Sauce is often purchased by name, not only by repeat customers but also by new customers. Customers often say, \"After using this soy sauce, I can't use any other soy sauce,\" or \"I can use this soy sauce with confidence,\" and I feel that in addition to the deliciousness, many people also say, \"I can use this soy sauce with confidence.\"\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e President Ikufumi Morita says, \"I only use ingredients that I can see with my own eyes.\" \"If it's domestically grown whole soybeans, I know where they were produced. I don't know what's in things like extracts, but if I boil it myself using bonito flakes and kelp, it's fine.\"\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e \"Because people will be eating it, I always keep in mind to make something that they can be absolutely satisfied with,\" says Morita, whose words and smile give me peace of mind. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy024_2.jpg?v=1722669381\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Serve over fatty grilled fish\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eGrilled fish is an essential part of the Japanese dining table. Try pouring whole soybean raw soy sauce over juicy, fatty seasonal fish. The grilled fish retains its oily flavor while the refreshing taste of soy sauce makes it less heavy to eat. If you find the saltiness of grilled salmon too strong, just add a sprinkle of soy sauce to tone down the saltiness. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy024_3.jpg?v=1722669381\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A versatile knife for sushi and sashimi\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e \"Which soy sauce goes well with sushi and sashimi?\" This is by far the most common question we receive at our stores. At Shokunin Shoyu, we recommend using different soy sauces depending on the ingredients (red and white meat) to make your sashimi taste even better, but we also recommend this to people who just want a bottle of soy sauce that tastes good with sushi and sashimi.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eThe refreshing taste and soft aroma of unpasteurized raw soy sauce goes well with wasabi. It also goes well with hand-rolled sushi and other dishes with lots of ingredients. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy024_4.jpg?v=1722669381\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Also recommended for homemade dressings\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e All you need to do is mix soy sauce, oil, and vinegar in a 1:1:1 ratio! Making the dressing is actually very easy.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Dressings made with whole soybean raw soy sauce have a strong umami flavor, but also a refreshing taste that is well-balanced. The soy sauce flavor is not too strong, so we recommend changing the type of oil to create a different flavor. If you make it with sesame oil, the soy sauce flavor will be subdued and the sesame oil flavor will take center stage, resulting in a refreshing flavor. If you make it with olive oil, the oil and soy sauce will be well-balanced and the flavor will be soft. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"森田醤油","offers":[{"title":"Default Title","offer_id":47767484235981,"sku":"0024","price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy024.jpg?v=1748668392"},{"product_id":"sy100","title":"100. Sashimi mari 100ml","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy100_3.png?v=1746342451\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eReceived the Minister of Agriculture, Forestry and Fisheries Award at the National Soy Sauce Competition\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Yamashin Brewery is a long-established brewery with over 200 years of history in Hekinan City, Aichi Prefecture, a production center for white soy sauce, and owns 80 wooden barrels.\u003c\/p\u003e\n\n \u003cp\u003eOriginally, white soy sauce was the main product, and Sashimi Tamari was only sold in a commercial 1.8L size, mainly to clients who sold white soy sauce.\u003c\/p\u003e\n\n\u003cp\u003e However, after winning the Minister of Agriculture, Forestry and Fisheries Award at the National Soy Sauce Competition in 2019, they began selling a 100ml size so that the general public could also enjoy it.\u003c\/p\u003e\n\n\u003cp\u003e Since then, the product has continued to be highly praised for its reliable quality and flavor, winning the Minister's Secretariat Award from the Ministry of Agriculture, Forestry and Fisheries in 2022 and the Excellence Award in 2024. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy100_2.png?v=1746342451\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eTo enjoy sashimi even more\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e As the name suggests, \"Sashimi Tamari\" is best enjoyed with sashimi.\u003c\/p\u003e\n\n \u003cp\u003eWhen you think of sweet sashimi soy sauce, many people may think of the sweet soy sauce from Kyushu, but this \"Sashimi Mitari\" is based on the umami-rich tamari soy sauce from Aichi Prefecture, and is lightly sweetened with starch syrup and sugar. It is rich yet has a gentle sweetness. It is not a heavy, overly sweet taste, but rather brings out the umami of the ingredients.\u003c\/p\u003e\n\n\u003cp\u003e We especially recommend dipping lean meat sashimi such as tuna or yellowtail in it. Try comparing the taste of lean meat with three different soy sauces: regular dark soy sauce, rich re-brewed soy sauce, and this slightly sweet \"Sashimi Tamari.\" You'll have a great time. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy100_1.png?v=1746342451\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eSweet cooked rice\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e It's great when you want to make a slightly sweet rice dish using mushrooms and chicken.\u003c\/p\u003e\n\n \u003cp\u003eThe rich flavor and subtle sweetness of tamari soy sauce spreads gently throughout the rice. The richness is not too strong, so the umami of the shiitake mushrooms is brought out while the soy sauce has a strong presence. The fragrant scorched rice is irresistibly delicious.\u003c\/p\u003e\n\n\u003cp\u003e The finished color will be a slightly deeper, darker shade than dark soy sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: ed68c244-b71f-41c5-8a65-1160e7c2e6b1 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: c72b8c5a-18f1-44ce-856f-41bab14d8375 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 2b07b691-3fcc-464a-932d-64b333098e27 --\u003e\u003c\/p\u003e\n\n\u003c!----\u003e","brand":"ヤマシン醸造","offers":[{"title":"Default Title","offer_id":47767488233677,"sku":"0100","price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/146808509_71e1cb8a-f880-456f-8421-b26c7e88b0e1.jpg?v=1722570924"}],"url":"https:\/\/store.s-shoyu.com\/en-eu\/collections\/monthly.oembed","provider":"職人醤油│Shokunin Shoyu","version":"1.0","type":"link"}