10 introductory videos
Shokunin Shoyu No.
First up is the classic dark soy sauce, a well-made, all-purpose type.
Naturally brewed using wooden barrels and domestically grown soybeans and wheat, it is well-aged so the saltiness doesn't come through too strongly.
You can pour it on yourself or use it in cooking and enjoy the deliciousness.
Naturally brewed in wooden barrels using domestically grown soybeans and wheat. Matured for two years for a mellow flavor. Perfect for dipping or cooking.
A familiar sight in western Japan, this light soy sauce can be used as a drizzle.
This light soy sauce is made with domestically grown soybeans and wheat, and is a classic light soy sauce that can be used instead of salt or lemon to bring out the flavor of the ingredients themselves.
A rich, long-aged type that is delicious even when licked as is.
The fragrant aroma and deep richness of long-term aging. Perfect with tuna sashimi or as a wasabi soy sauce for meat. Rich yet beautifully fragrant.
Pour it over vanilla ice cream for a camel flavor.
The ingredients are just soybeans, wheat, and salt, making it a classic treat. However, when poured over vanilla ice cream, it takes on a surprising mitarashi flavor.
Kyushu's sweet soy sauce may surprise first timers with its sweetness.
This soy sauce is especially sweet among sweet soy sauces. Perfect with white fish sashimi, eggs on rice, grilled rice balls, etc. Also recommended is the bonito flakes.
When it comes to making the most of the ingredients, no one can beat them.
Made primarily from wheat, it has a clear amber color and is perfect for rolled omelets, clear soups, and cooked rice without adding any soy sauce color.
It's incredibly rich, and has many passionate fans.
The ingredients are very simple: soybeans and salt. 100% soybeans from Aichi Prefecture are aged for three years in wooden barrels. You can enjoy the richness and depth of flavor.
Super rich, sweet and stylish dashi soy sauce
This rich, umami-rich soy sauce is combined with the sweetness and flavor of shiitake mushrooms. It can be used as is, or diluted to make a dipping sauce for simmered dishes. It can also be used with avocado.
This soy sauce is made specially for rice with raw egg. It is a kelp-based dashi soy sauce.
It is based on dark soy sauce, and features the mellow umami of kelp stock and the gentle sweetness of oligosaccharides.
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