5 soy sauces recommended for gyoza

The standard gyoza sauce is vinegar and soy sauce. You can adjust the flavor by changing the ratio of vinegar and soy sauce, but why not try changing the soy sauce itself?

Shokunin Shoyu No.

The basic dark sake

The standard is still dark soy sauce. This should be the first standard for comparison. All brands have a good balance with vinegar, so you can enjoy them without any discomfort.

There are no machines at Noishi Mago Honten

This brewery continues to maintain traditional methods to the surprise of its competitors. It is a versatile type that goes well with any ingredients, and has many repeat customers. It has a distinctive Hyakuju aroma, and is best enjoyed with hot potatoes, butter, and soy sauce.

Rich vinegar soy sauce

The re-brewed soy sauce has a rich taste when tasted as is, but when made into vinegar soy sauce, it has just the right balance with the oil in the gyoza, allowing you to enjoy the taste of both the vinegar and soy sauce.

Rich yet light and refreshing

It is aged for over two years using spring water from the foot of Mt. Fuji. It is a light type of re-brewed sake. It can be enjoyed with vinegared soy sauce for gyoza, cold tofu, kamaboko, scallop sashimi, etc. without being too strong.

Soy sauce that lets you experience the profound depth of re- fermentation

Many people who encounter this soy sauce are fascinated by the world of soy sauce. It is made by adding soy sauce koji to the moromi fermented for a year, and then adding rice koji. It is rich and fragrant, and you can feel the depth of fermentation. Try it first as a dipping sauce and then as a pouring soy sauce.

Vinegar with pepper and a little light soy sauce is delicious.

Add pepper to vinegar soy sauce. Light soy sauce goes well with this, and I recommend using a 2:1 ratio of vinegar to soy sauce and adding plenty of pepper.

Lightly salted special light soy sauce

This light soy sauce is perfect for pouring over food. It brings out the flavor and taste of the ingredients, so it's a different taste experience than regular soy sauce. The light soy sauce's unique saltiness is mellowed out with rice koji.

For those who prefer gyoza with ponzu sauce!

The tart but sweet daidai ponzu sauce goes well with meat. It is an authentic vinegar made without using brewed vinegar, but with plenty of fruit juice blended with kelp and bonito stock.

Great for hotpot , gyoza and salads!

Fugu cuisine from Yamaguchi Prefecture. Daidai ponzu sauce is essential for sashimi, and its unique aroma and sweet flavor make it recommended for those who like strong ponzu sauce. It also contains a lot of daidai juice, with the ratio being over 50%.