My favorite food is teriyaki.

Shokunin Shoyu No.

Product Description

My favorite food is teriyaki. Nakasada Shoten / Takayama Tamari "Once you make teriyaki with this soy sauce, you'll never go back to other soy sauces. It goes well with mirin, and the shine is overwhelming." The only ingredients are soybeans and salt. Tamari is made by squeezing miso that has been brewed in a large barrel for three years.

Features

You'll first taste the saltiness, followed by a lingering aftertaste of umami. Grill it for a glossy shine, and pour it over for a rich flavor. Ingredients: soybeans, salt. Aged for three years without rest. A long-aged soy sauce.

How to use

Because only a small amount of salt water is used in the preparation, it ends up looking similar to miso, but the liquid that has accumulated in a cylindrical pipe is scooped up and poured over the stones, a process called "kumikake," is repeated many times.

Recommended usage

When it's time to press, we dig it up with a shovel and carry it. It's hard work to go into a barrel that's over 2 meters high and scoop it out with a shovel. In winter, we prepare the sake, in summer, we pump the sake, and then we press it.

Important points to note

The tamari brewing process continues all year round. The tamari is made from soybean miso that has been naturally fermented in cedar barrels for three years, and the resulting gluten-free soy sauce is made only from soybeans and salt produced in Aichi Prefecture.